What is required for curing meat and poultry in the retail establishment?
• Submission of a comprehensive HACCP plan, detailed in the accompanying rules, must be made by the retail establishment and approved by the City of Chicago Food Protection Division. • A list of products approved for curing by the Department • Employees assigned to cure meat or poultry must complete a training course developed by the food service establishment or private consultants and demonstrate familiarity with the potential hazards associated with the curing of foods. • Training must also include full understanding and demonstration of HACCP. • You must designate a “Responsible Person in Charge” who will determine the action to be taken if there is a deviation from the process that been approved by the Department. • An approved HACCP plan is required and all requirements must be met.
