Reduced Oxygen Packaged HACCP Plan - Cooked, Non-cured, Frozen


March 10, 2020


This HACCP plan describes products and processes used for Reduce Oxygen Packaging of frozen, non-cured cooked meat and poultry products for retail sale. 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.


Type of food(s)

  • Beef
  • Pork
  • Chicken
  • Turkey
  • Meat & Poultry


Equipment used

  • Coolers and Freezers
  • Grinder
  • Mixer
  • Stuffer linker
  • Smokehouse- LIST TYPE
  • Slicer
  • Vacuum Packaging machine – LIST TYPE


Food employee and supervisory training plan addressing food safety issues of concern: Employees are trained in proper food safety issues associated with reduced oxygen packaging 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 freezing all reduced oxygen packages immediately after packaging.  Employees will be observed to make sure they follow practices.


Accessibility Questions:

For questions about accessibility and/or if you need additional accommodations for a specific document, please send an email to ANR Communications & Marketing at