Nez Perce County Latah County Clearwater County Idaho County Lewis County

215 10th Street 333 E Palouse River Drive 105 115th Street 903 West Main 132 N Hill Street
Lewiston, ID 83501 Moscow, ID 83843 Orofino, ID 83544 Grangeville, ID 83530 P O Box 277
(208) 799-3100 (208) 882-7506 (208) 476-7850 (208) 983-2842 Kamiah, ID 83536
Fax (208) 799-0349 Fax (208) 882-3494 Fax (208) 476-7494 Fax (208) 983-2845 (208) 935-2124
Fax (208) 935-0223

HAZARDOUS ANALYSIS CRITICAL CONTROL POINT (HACCP)

PLAN REVIEW APPLICATION
Instructions: This application is for a food establishment that wishes to wholesale food items or prepare food
using a special processing method. Submit the completed application and all documentation relating to your
food establishment and product. HACCP plans can be submitted electronically or a hard copy can be provided
to your local Environmental Health Specialist. An Environmental Health Consultation fee of $50.00 per hour
will apply.
Establishment Information:
Name of Food Establishment:

Address of Food Establishment or Commissary:

Establishment Mailing Address:

Food Establishment Contact Info: Phone: Email: Fax:

Name of Applicant:

Name of Owner if Different:

Preferred Method of Contact? Phone Email: In-Person

Reason for Review? Circle all that apply: Food Processor (Wholesale) Reduced Oxygen Packaging
Cook-Chill Sous Vide Acidification Fermentation Curing
Smoking as a method of preservation Sprouting Live Shell Fish Tank Pasteurization
Custom Wild Game Harvesting Other (describe)

Signature of the applicant is an agreement to the terms and conditions of a license as contained in Section
8-304.11 of the Idaho Food Code and attests to the accuracy of the information provided per Section 8-
302.14(G). Application can only be signed by owner or legal agent. All HACCP Plans are required to
be submitted with an Environmental Health Consultation Fee. Without the fee, the application cannot be
processed and wholesale or special processing methods cannot be conducted until the plan is approved.

Owner/Agent’s Signature____________________________________________ Date _______________

- FOR OFFICE USE ONLY -

Date Received:____________ Approved By: ___________________________ Date:____________
Environmental Health Specialist
Fee Amount Paid: $____________ ○ Cash ○ Check #_______ Date Paid:________ Receipt #_______
 HACCP Plan Review Checklist

 Food Permit Application (if a New Facility)

 Food Establishment Plan Review (if New Facility or Existing Remodeled Facility)
 Commissary Agreement (if applicable)
 HACCP Plan Review Application
 Variance Request (if required)
 Certified Food Protection Managers Certification
 Registration of a Food Facility (if applicable)
 Better Processing Control School Certification, (Acid & Acidified Foods)
 HACCP Plan includes:
o Tittle Page - Name of Company, Name of Operator, Date Created
o HACCP Team Members
o Decription of the food product, Name of the food, Ingredient list, Who is intended customer,
Name of Special Process
o List of Equipment, Make and Model, Equipment Specification Sheet, if available (ex: Data
loggers, pH meter, vaccum sealer)
o Proposed Label (submit a proposed label with required information)
o Coding system (develop a coding system)
o Flow Chart: Identify the Critical Control Points (CCP’s). CCP’s include Bacteria, Chemical
or Physical hazards. Verify the flow chart by confirming the steps during a production run
o Hazards Analysis / List of the Hazards (Assess the Hazards associated with your product)
determine risk:
▪ Process authority assessment (if required)
o Hazards Worksheet specifics (include on worksheet specific target levels associated with the
CCP’s. (monitoring and corrective action for each CCP.)
o Verification of that CCP’s meet the plan.
o Recall plan
o Record keeping system. Records must be available for review.
o Log Sheets, Include all that apply - Examples
▪ Cold Holding temperature log (for each unit)
▪ Thermometer calibration log
▪ Cooking log
▪ Cooling log
▪ Reheating log
▪ pH log
▪ Employee Training log
▪ Production logs

o SOP’s (Standard Operation Procedures) - Examples

▪ No bare hand contact for ready to eat food
▪ Personal hygiene – hand washing, illness policy etc.
▪ Cross contaminationon
▪ Calibrating thermometers
▪ Cooling Time Temperature Control for Safety Foods (TCS)
▪ ColdHolding
▪ Cleaning and sanitation of food contact surfaces
▪ Allergen control or Supply chain (supplier certification)

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 GUIDE TO HAZARDS
Biological Hazards: (B) Bacteria, viruses, molds, yeast, parasites.

Physical Hazards: (P) Glass, wood, stones, metal, packaging materials, paint, bones, fingernails.

Chemical Hazards: (C) Heavy metals, cleaners, packaging leaching, equipment leaching, unintentional
additives, drug residues. Fish (toxins)

Pathogens (Bacteria) in Common Foods

(This list is not all inclusive, only common pathogens of concern are listed)

Cereal Crops: Bacillus Cereus

Cheese (Soft): Listeria monocytogenes

Dairy and Milk: Salmonella, Listeria monocytogenes, Shigella Spp., Staphylococcus Aureus

Eggs: Salmonella

Fish: Bacillus Cereus, Salmonella, Vibrio Parahemolyticus, Anisakis, Listeria monocytogenes, Clostridium
Botulinum

Meat: Salmonella, Listeria monocytogenes, Bacillus Cereus, Clostridium Perfringens, Escherichia Coli
O157:H7, Staphylococcus Aureus

Pork: Clostridium Perfringens, Trichinella, Salmonella, Listeria monocytogenes, Bacillus Cereus,

Staphylococcus Aureus

Poultry: Clostridium Perfringens, Staphylococcus Aureus, Salmonella, Campylobacter Jejuni, Escherichia Coli
O157:H7, Listeria monocytogenes, Clostridium Botulinum

Produce: Clostridium Perfringens, Bacillus Cereus, Listeria monocytogenes, Shigella Spp., Clostridium
Botulinum

Ready-To-Eat Foods: Staphylococcus Aureus, Listeria monocytogenes, Shigella Spp., Salmonella, Bacillius
Cereus, Clostridium Botulinum

Shellfish: Vibrio Parahemolyticus, Vibrio Vulnificus, Vibrio Cholerae, Yersinia Spp., Clostridium Botulinum

Water: Campylobacter Jejuni, Shigella Spp., Listeria monocytogenes, Cyclospora Cayetanensis,

Cryptosporidium Parvum, Giardia Duodenalis

Employee Fecal/Oral Pathogens: Norovirus, Hepatitis A, Shigella Spp., Salmonella, Escherichia Coli
O157:H7

Please see the following link to the FDA for a more complete list of pathogens:
[Link]
LABELING of PRODUCT
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Public Health – Idaho North Central District regulates individuals or businesses that produce packaged foods
for retail sale and/or wholesale in their own facility. If you are a retailer and package food products (raw or
cooked meat, salads, sandwiches, baked goods, etc. you must comply with the following labeling requirements:

• Each food product must be individually labeled. The label must be clear, visible, and made of food
grade materials
• Each label must have a statement of product identification. This must be either the common or the usual
name of the food in English:
• Each label must have a net weight in both ounces and grams. This is in accordance with the labeling
regulation 21 CFR 101. Example 1oz (28 g)
• Each label must contain the name and address of the manufacturer, packer, or distributor. Example:
Moscow, ID. If your establishment is not listed in the phone book then the physical address is required.
• Each label must list ingredients (common or usual names) in descending order of predominance by
weight.

IN ADDITON:
Retail food establishments that package food using Reduced Oxygen Packaging (ROP or vacuum packing) must
place a bold label containing the following information on each ROP package in a contrasting color. Submit
label and describe how this will be placed on the product.
• Maintain the food at 41F or below;
• For food held at refrigeration temperatures;
o Off – premise consumption: “Discard the food if it is not consumed within 30 calendar days
of its packaging date.
OR
o On-premise consumption: Refrigeration: “Discard the food if it is not served within 30
calendar days of its packaging date” If frozen, the 30 days is accumulative.

MANDATORY LABEL INFORMATION

1. The common name of the food, or absent a common name, an adequately descriptive identity statement.
2. If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of
predominance by weight, including a declaration of artificial colors, artificial flavors and chemical
preservatives, if contained in the food.
3. An accurate declaration of the net quantity of contents. In both US and Metric measurements. The
second measurement type shall be in brackets.
4. The name and place of business of the manufacturer, packer, or distributor.
5. The name of the food source for each major food allergen contained in the food unless the food source is
already part of the common or usual name of the ingredient. Food Allergens are: Wheat, eggs, soy, tree
nuts (call out the specific nut), peanuts, fish and milk.
6. Storage Instructions: (if required) i.e.: Maintain below 41F or less, Use or freeze by, Refrigerate after
opening.
7. Lettering size: Lettering on packaging is based on size of packaging. See labeling guide under helpful
links for more details. In no case can the lettering be less than 1/16”.
8. Nutritional labeling statement: A Small Business Labeling Exemption is available for small businesses.
The FDA exemption form can be submitted through the web or paper copy. Nutritional labeling is not
required of retail sales. See Nutritional Labeling under helpful link.

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 PRODUCT DETAILS
Provide product name, ingredient lists, formulations or recipes, and other information to describe the methods
that address the food safety concerns of this HACCP activity. You must include all chemical preservatives, such
as cure or “pink salt” and brand name, in the ingredient lists.

The regulatory agency, may request the recipe and additional scientific documentation or other information
(e.g., source of recipe used, processing authority letter) that demonstrates food safety is not compromised by the
proposal. Submit product details for each product:

Product Name:

Product Description,
including Important Food
Safety Characteristics:

Ingredients:

Packaging Used:

Intended Use:

Intended Consumers:

Shelf Life:

Labeling Instructions:

Storage and Distribution:

Location of production if
different:

Other important info:

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 HACCP TEAM MEMBERS

Name Title / Role

MATERIALS and EQUIPMENT

List all materials and equipment used specifically for this specialized process. Provide manufacturer
information specific and relevant to materials and equipment used to verify, control or meet the critical limits.
Materials and equipment required depend on your specific process method. Example:

Item Manufacturer Model Number

ROP Machine
ROP Bags
Thermometer
Data Logger
pH Meter
Water Activity Meter
Etc.

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 FLOW DIAGRAM
Include a food flow diagram for each activity or food category in this HACCP plan submittal. Diagrams may
be drawn by hand or computer generated and inserted. Include the CCP’s for your product on the flow chart.
Remember to VERIFY the process by reviewing the flow you describe during actual processing. A CCP is a
point, step or procedure at which controls are applied to prevent, reduce or eliminated a hazard that will not be
controlled in a later step. The following questions my help determine the CCP. Remember not all foods will
have the same flow process.
1. Is the identified hazard likely to occur?
2. Are there preventive measures for each hazard?
3. Is this the last point in which control can be applied to prevent, reduce or eliminate the hazards?

VERIFIED by: ____________________ Date__________

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 EXAMPLE FLOW CHART
The food flow diagram below is provided as an example. This example is for reduced oxygen packaged raw meats (ROP).
Your diagram will be different depending on your specific recipes, food flow and processing method.

RECEIVING Receiving
Raw Meats, Raw Poultry Packaging Material
USDA approved Packaging Material
*CCP #1

Cold Storage Preparation of raw meat Dry Ingredient

*CCP #2 Cutting, Grinding, mixing storage

Vacuum packaging
CCP #3

Labeling of product
CCP #4

Cooling
Retuning food to 41F or less
CCP #5

Cold Storage
Walk-in, display coolers & freezers
CCP#6

DISCARD

Verified By: Monica Faith, Owner Date: 12/26/2019

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 HAZARD ANALYSIS - EXAMPLE
PROCESS STEPS

Process Step Potential Hazards Is this Justification of Decision Preventative Measures Is this
(B) Biological hazard step a
(C) Chemical (P) Physical significant? CCP?

Receiving Meats (B)Pathogens, E. coli 0157:H7, Yes Processed meat can support the growth Raw Meats will be purchased from approved YES
(1) Clostridium Botulinum, Listeria of pathogens if temperatures are not suppliers FSIS inspected with seal and received at
CCP #1 monocytogenes, and Salmonella maintained or product experiences proper temperatures of 41F or less
temperature abuse.

Receiving (C) Deleterious Chemicals No Non-food packaging materials might Packaging will be visually checked for filth, rips and No
Packaging (P) Foreign Material. have been treated/washed w/chemicals tears and stored off the floor and away from
Materials (2) not suitable for food contact surfaces chemicals.
Packaging used will be food grade an approved for
the intended food use. Store packaging appropretly

Cold Storage (B) Pathogens, Salmonella, and E. coli Yes Processed meat can support the growth All meat and poultry will be immediately stored in Yes
Meats (3) 0157:H7, Campylobacter jejune, Listeria of bacteria if temperatures are not coolers and freezers.
CCP #2 monocytogenes, Clostridium Botulinum maintained

Preparation (B) Pathogens, Salmonella, and E. coli Yes Potential Growth of Pathogens due to Time product will be in the temp. danger zone during No
0157:H7, Clostridium Botulinum, cross-contaminations is likely assembly will be minimized and monitored.
Listeria monocytogenes
(P) metal, glass, plastic Foreign Improperly Labeled Products will Result Each bag with be properly labeled with product
Material in Outdated or Unsafe Products name, date packaged, and ‘Use-By’ date

Vacuum Packing (B) Pathogens, Salmonella, and E. coli Yes Potential Growth of Pathogens due to Time product will be in the temperature. danger zone No
0157:H7, Clostridium Botulinum cross-contaminations is likely during assembly will be minimized and monitored.
CCP #3 ,Listeria monocytogenes
Improperly Labeled Products will Result
in Outdated or Unsafe Products

Labeling (B) Pathogens, Salmonella, and E. coli Yes Potential Growth of Pathogens due to Time product will be in the temp. danger zone during YES
CCP #4 0157:H7, Clostridium Botulinum, cross-contaminations is likely assembly will be minimized and monitored.
Listeria monocytogenes
Improperly Labeled Products will Result Each bag with be properly labeled with product
in Outdated or Unsafe Products name, date packaged, and ‘Use-By’ date

Cooling B) Pathogens, Salmonella, and E. coli YES Potential Growth of Pathogens due to Product must return to 41F or less within 4 hours YES
CCP#5 0157:H7, Clostridium Botulinum, cross-contaminations is likely from removal of cold holding unit. Time during
Listeria monocytogenes packaging, labeling will be minimized and monitored.

Cold Storage(8) B) Pathogens, Salmonella, and E. coli Yes Potential Growth of Pathogens if Proper Products will be cooled to 41F or less prior to placing YES
CCP #6 0157:H7, Clostridium Botulinum, Temperatures are Not Maintained. in the grab n go unit or monitored to cool to 41F or
Listeria monocytogenes. less within 3 hours after preparation.

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 HAZARD ANALYSIS WORKSHEET - BLANK
PROCESS STEPS

Process Step Potential Hazards Is this Justification of Decision Preventative Measures Is this
(B) Biological hazard step a
(C) Chemical (P) Physical significant? CCP?

10
 HAZARDS WORKSHEET - EXAMPLE
CCPs

(1) Monitoring (10)

(2) (9)
Critical (3) (8) Record-
Hazard Verification
Control Critical Limits (4) (5) (6) (7) Corrective Action keeping
Description Activities
Point What How Frequency Who Procedures

Receiving Pathogens Temperatures: Delivery will be Use of Each Designated Immediately Review receipt Receiving
41°F or less checked for thermometers delivery food discard product if worksheet for worksheet
temperature, and visual worker temperature comments
temperature check of exceeds Thermometer
abuse and tempeture, 41°F and identify Calibration Log
packaging visually inspect and eliminate
integrity cases for tears, cause of deviation.
leakage and ice
build up Identify out of
date products and
discard them.
Cold Pathogens Temperatures: Cooler Use of Daily Designated Immediately Refrigerator Log Refrigerator/Fr
Storage 41°F or less temps will be thermometers food discard product if will be reviewed eezer Log
After checked and visual worker temperature daily by the
receipt check cooler exceeds executive chef or
temperature 41°F and identify the manager on Thermometer
Time Limit: Date on ROP With and eliminate duty. Calibration Log
90 days or less product labels thermometer. cause of deviation.
will be checked visual check
and recorded labels for first Product Date and Product Date
in first out. Label Log will be and Label Log
reviewed daily by
the executive chef
or the manager
on duty.

ETC.

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 HAZARDS WORKSHEET- BLANK
CCPs

(1) Monitoring (10)

(2) (8) (9)
Critical (3) Record-
Hazard Corrective Verification
Control Critical Limits (4) (5) (6) (7) keeping
Description Action Activities
Point What How Frequency Who Procedures

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 SOP’s for CRITICAL CONTROL POINTS (CCP’s)
Submit Standard Operating Procedures (SOP’s) for all the Critical Control Points (CCP’s) in the procedure
identified on the flow chart. This section is a written method of how the CCP will be monitored, controlled,
practiced, corrective action and verified per the CCP’s described on the hazard analysis worksheets. SOP’s
must be equal to or greater then Idaho Food Code requirements. FDA requirements if applicable. You may
add additional operating procedures in this section. Example: Sanitation procedures, thermometer calibration).

LOG SHEETS- RECORD KEEPING

Attach or insert copies of all blank log sheets necessary to implement your HACCP plan. You may combine
elements together. The fewer log sheets the easier it is to successfully implement the HACCP plan. Some
examples included on the following pages are:.
▪ HACCP Training Log
▪ Food Scale Accuracy Testing Log
▪ pH Testing Log
▪ Thermometer/Thermocouple Accuracy Testing Log
▪ Batch Record
▪ Cold Storage Log
▪ Other logs specific to your HACCP processes. Example: Gluten Free Flour (letter of verification or
validation of source)
These records are to be maintained by a designated employee, PIC or manager on duty to demonstrate that the
HACCP plan is properly operated and managed. The records must be readily available for review. Records
must be maintained for a minimum of 2-years or 6 months past the shelf life whichever comes first.

HACCP TRAINING LOG

The designated employee must be trained before conducting HACCP processes. Record training and any
retraining on this log. Trainer must verify this log when training/ retraining is completed. Example: Feel free to
create your own log.

Training Program Date `Length of Was Knowledge Were skills Employee Trainer
element Training gained (Yes/No) mastered? Initials Initials
Retain if No (Yes/No)
Retain if No
 FOOD SCALE ACCURACY LOG
An approved HACCP plan for wholesale or retail packaged foods, you may use this type of log sheet for
record keeping for your scale. Use manufacturer’s instructions for food scale accuracy and calibration.
Product minus the liquid shall be denoted on the label and lot averages must be no less than the declared
weight and no one sample less than 2% less than the declared weight.

Date Scale Standard Scale Reading Accurate To `Employee Verified by

(mm/dd/yy) ID Weight +-.2oz Initials
1gm/ 10gm Yes/No
/545gm
or ounces

THERMOMETER OR DATA LOGGER LOG

Example
Thermometers must be tested and calibrated as needed. Accuracy of the thermometer(s) data loggers must be
accurate to within 2F. It is recommended to check for accuracy at least once weekly. Follow the manufacturer’s
instructions for calibration and accuracy checks. Typically, ice slurry for thermometers used to check foods
stored at 41F or less or boiling water bath for thermometers used for hot foods. Remember to consider the
elevation of your location, as most establishments are not at 212F (sea level). To aid employees you may insert
the target temperature. A log in needed for each Thermometer.

Date Method Used Temperature Accurate Initials Verified by

Reading Yes/No
Ice Slurry

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 ROP PRODUCTION LOG
Example
Only designated training employees can ROP (vacuum pack), monitor and label the food. It is recommended to
verify that the vacuum packer is used, cleaned and sanitized in accordance to the plan at reasonable intervals
based on use. Example: Vacuum packers used every day then verify once a week.

Date Product Amount Properly Employee Verified

labeled Initials
Yes/ No

Corrective Action:

15
 ROP COOLER LOG
Example
If you ROP food, you need to monitor the cold holding unit that the product is stored. You may combine
this log with other production logs or cold holding log. If so, ensure to denote the unit that product is
stored in.

Refrigerator unit: _________________________________

Date Temperature Above 41F Pass due Date Initials Verified by

41F or less Yes/ No Yes/No

Corrective Action:

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 ACIDIFIED FOOD-HOT PACK LOG
Example
Product:_____________ Code:________ Container Type/Size___________ No. of cases packed
Minimum Hot-Pack Temperature Scheduled:_________ Minimum Hold Time:_________________

Sample pH of Sample Hot-Pack Hot/Inversion Boiling Water Bath pH post-pack Visual Closure
Time Before Packing Temperature Hold Time process Time equilibrated 24hrs inspection/vacuum

Verified By: Monica Faith, Owner Date: 12/26/2019

pH METER CALIBRATION LOG

Example

DATE TIME 4.0 BUFFER 7.0 BUFFER ACCEPTABLE INITIALS

YES/NO

17
 LABELING EXAMPLE
ROP Label

A TRIPLE B’s MARKET

B Spicy Chicken Thighs
Use or Freeze
C before 1/31/2020

Ingredients: Chicken, water, vinegar, spices (black pepper, sweet chili

D
pepper, cayenne pepper, cumin, oregano, thyme, basil, garlic, paprika)

Maintain Refrigerated at
E 3 B’s Drive
41F or less

F3 B’s Drive
Piggy, ID 83811 G Weight 16 oz. (545g)

A: Name of Manufacturer
B: Common name of food
C: ROP restriction storage information. Maximum 30 days under refrigeration in contracting colors
D: Ingredient statement: If made from two or more ingredients, a list of ingredients and
sub-ingredients in descending order of predominance by weight
E: ROP required statement on each package
F: Address of Manufacturer. Whole address required if not listed in the white pages.
G: Weight statement: An accurate measurement of weight is US and metric quantities.
Bracket needed on second measurement
H Allergen declared in ingredient statement
J Allergens declared in contains statement. Contains statement not required if listed as ingredient.
K To ensure consumer is aware of possible cross contact.

ALLERGEN LABELING
H
Ingredients: Flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin,
mononitrate, riboflavin, folic acid), sugar, chocolate chips, (chocolate liquid, cocoa butter,
dextrose, soy lecithin, artificial flavor), butter (milk), palm shortening, water, eggs, baking
powder (sodium acid pyrophosphate sodium bicarbonate, corn starch, monocalcium
phosphate), baking soda, vanilla flavor, salt.

Contains: Eggs, Wheat, Soy and Milk J

Manufactured in a facility that also manufactures products containing (Walnuts) K

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 HELPFUL LINKS
FDA 2013 Model Food Code: The Model Food Code was adopted by reference in 2016. In Annex 4 and
6 FDA outlines HACCP principles for retail and retail special processes.
[Link]

FDA HACCP Principles & Application Guidelines: [Link]

control-point-haccp/haccp-principles-application-guidelines

FDA HACCP Tool Builder: FDA launched the HACCP tool builder to aid in the development of a
HACCP plan. [Link]

SINGLE HAZARD SPECIAL PROCESS HACCP TEMPLATE: Developed by Dr. Brian Nummer, USU
for Conference of Food Protection (CFP). Visit their web site for more details.
[Link]
[Link]
document-and-sample-templates/

FDA Techniqual Guidance explanation of Water Activity and ph.

[Link]
guides/water-activity-aw-foods

A Retail Food Establishment Guide for Developing a HACCP Plan: Developed by AFDO, FDA endorsed.
[Link]
A 142-page guide. (Very helpful)

FDA Employee Health and Hygiene Handbook: [Link]

assistance-training/retail-food-protection-employee-health-and-personal-hygiene-handbook

Registration of a Food Facility: [Link]

supplements/registration-food-facilities-and-other-submissions

Labeling all guidance and regulations: [Link]

FDA Labeling guidance: [Link]

Nutritional Labeling exemption: [Link]

regulatory-information/small-business-nutrition-labeling-exemption-guide

Association of Food & Drug Officials (AFDO): AFDO site has detailed list of processing authorities and
acidified food classes listed. Broken out by state and specialty. The site also has HACCP and food safety
training. [Link]

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 LOCAL PROCESSING AUTHORITIES
Washington State University: Dept. of Food Science & Human Nutrition
Dr. Girish Ganjyal, Extension Food Processing Specialist
Washington State University
106 FSHN Bldg P.O. Box 646376
Pullman, WA 99164-6376 Phone: 509-335-5613 FAX: 509-335-4815 e-mail: [Link]@[Link]
Website: [Link]

U of Idaho –Food Technology Center is a great resource for product development. This facility can be rented
to produce your product and can place a bar code on the container. This site has many educational training
Classes. Conducts routine water activity test and pH. FYI: No processing letters are written.
University of Idaho Tech Help Solutions in Manufacturing
Jeff Kronenberg, College of Engineering, Boise Center
322 E. Front St, Suite 242
Boise, ID 83702
Phone (208)- 364-4937 Post Falls Office: (208)-449-8053 Fax (208)- 364-3160
Email: jkron@[Link] Website: [Link]

U of I Food Tech Physical Lab location:

1904 E. Chicago St.
Caldwell, ID 83605
Contact: Cini Baumhoff Phone (208) 795-5331 email: Baumhoff@[Link]
Web: [Link]/cals/food-technology
Utah State University, Nutrition & Food Science Department, Brian Nummer, PhD, Extension Food Safety
Specialist. Dr. Nummer developed HACCP guide for the Conference of Food Protection called Single Hazard
Special Process. Utah State University analyzes small batch refrigerated foods in addition to canned foods.
[Link]
document-and-sample-templates/
University of Utah
Dr. Brian Nummer, Food Safety Specialist
8700 Old Main Hill
Nutrition and Food Science building 321
Logon, UT 84322-8700
Phone (435) 797-2116 Email: [Link]@[Link] Website: [Link]

Seafood Product Association, [Link] WSU refers customers with a

refrigerated acid or acidified food to this company for further testing. Ph: 206-323-3540

Association of Food & Drug Officials (AFDO) This website has a national list of processing authorities
[Link] Ph: 717-757-2888

Idaho Department of Agriculture: Idaho Preferred Program information:

[Link] Email: IdahoPreferred@[Link] Ph: 208-332-8542

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 TRAINING:
Certified Food Protection Manager (CFPM): There are 5 approved training courses to meet the CFPM
criteria. They are National Registry of Food Safety Professionals, ServSafe, Prometric, 360 Training and Above
Training/State Food Safety. Contact local EHS for more details.

Person-in-Charge Training (PIC): Idaho State Food Safety Managers test-web based [Link]

Better Processing Control School: This course is available in-person or on-line.

Washington State University- February 3 – 6 [Link]
Class taught in Seattle and fills quickly Ph: 509-335-2845

University of Tennessee- foodsci@[Link] Ph: 865.974.7331

North Carolina State - [Link] Ph: 919-513-2090

Other: Link too many other BPCS - [Link]
foundation/better-process-control-schools/sef-bpcs-partner-schools-listing-program/

U of Idaho Technology Center: Offer a many HACCP workshops and product development training. Includes
help with packaging, labeling, manufacturing in bulk. .[Link]

Association of Food & Drug Officials (AFDO): Many training opportunities. [Link]

REFERENCES

Idaho Food Code

FDA 2013 & 2017 Model Food Code

Minnesota Department of Health: HACCP Application submittal

Conference of Food Protection: Guides for Single Hazard Template

Multnomah County Health Department: HACCP Toolkit

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