A food facility is not required to have a HACCP Plan when?

A food facility is not required to have a Hazard Analysis Critical Control Point (HACCP) Plan for serving undercooked eggs because typically, serving undercooked eggs falls under regular food handling practices that comply with general food safety regulations, as long as the eggs are sourced from a reputable supplier and are safe for consumption.

HACCP is generally mandated for processes involving higher risk foods or methods that increase the likelihood of harmful bacteria growth, such as raw seafood, reduced oxygen packaging, and unpasteurized juice. These items often require stricter controls due to their potential health risks, necessitating more comprehensive food safety management strategies.

In contrast, when undercooked eggs are sourced properly and the establishment follows appropriate guidelines for serving them safely, a formal HACCP plan is not mandated. The focus remains on ensuring that staff are trained adequately to manage the risks associated with food preparation and service.