Reduced Oxygen Packaged HACCP Plan - Pickled Bolonga


March 8, 2020 - Author: ,


This HACCP plan describes processing and re-packing process used for Pickled Bologna.  The establishment has a Specialized Meat Processing at Retail Food Establishment Variance that contains Good Manufacturing Practices (GMPs) and Standard Operating Procedures (SOPs) which are followed.

The product is still classified as Time / Temperature Control for Safety - Food



Bologna, Vinegar, Water, (insert other ingredients)


Equipment used

  • Cooler


Food employee and supervisory training plan addressing food safety issues of concern: Employees are trained in proper good manufacturing practices of raw and cooked foods. This includes preventing cross-contamination throughout processing and packaging by doing cooked foods before raw food, properly cooling cooked foods, and storage after packaging. Employees will be observed to make sure they follow practices.


Tags: haccp, hccap, reduced oxygen packaging, rop haccp

Related Topic Areas

Meat Processing Variance Training, Michigan Meat Network, Meat Marketing & Processing


Jeannine Schweihofer

Jeannine Schweihofer

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