Reduced Oxygen Packaging Hazard Analysis Critical Control Point Plan Requirements
The Hazard Analysis Critical Control Point (HACCP) plan required by Teton County Environmental Health for reduced oxygen packaging (ROP) is a prevention-based food safety system. It identifies and tracks the processes food products undergo as they pass from the supplier to the table. HACCP treats receiving, storage, preparation, cooking, cooling, holding and service of food as a continuous system or flow. It is designed to assist in identifying and monitoring Critical Control Points (CCPs) in the process flow. Each step in the process flow is broken down into logical components and is evaluated by principles of risk.
HACCP plans are required prior to any use of ROP including sous vide. Please contact our office if your establishment is interested in using ROP.
Hazardous Food Guidelines
This guideline will show specific food products that have and have not been classified to be potentially hazardous.
How to Replace Dishwasher Chemicals
These are basic instructions on How to Replace Dishwasher Chemicals. Always refer to the manufacturer's recommendations.
- Handwashing Policy in English (pdf)
- Handwashing Policy in Spanish (pdf)
- Handwashing Sign in both English and Spanish
- State Food Safety Handwashing Poster
Norovirus Outbreak Prevention
Norovirus is a very contagious virus. You may also hear norovirus referred to as a "food poisoning" or "stomach bug" because people begin to experience symptoms 12-48 hours after coming into contact with the virus. Symptoms include body aches, diarrhea, fever, headache, nausea, stomach pain and throwing up. The Center for Disease Control and Prevention lists norovirus as the number 1 cause of disease outbreaks from contaminated food in the United States.
Learn How to Prevent Norovirus Outbreaks From Food Contamination.