LENZ FOOD SOLUTIONS, LLC
Food safety compliance guidance for Federal, State, and Municipal health codes.
E-Mail: haccp@lenzfoodsolutions.com
1 (845) 797-0073
We help people navigate the modern regulatory landscape of food production in the United States.
WHY HACCP?
Hazard Analysis and Critical Control Point (HACCP) plans are required for the following production and distribution practices in retail food establishments nationwide:
• Bottling unprocessed, fresh juice for distribution to retail outlets you do not own;
• Reduced oxygen packaging, including: vacuum packaging, sous-vide pasteurization, modified atmosphere packaging, cook-chill;
• Operating a live molluscan shellfish storage or display;
• Smoking for preservation;
• Curing (cold-smoked salmon, salami, etc.)
• Using restricted ingredients/additives; and
• Sushi preparation and service
How Can LENZ FOOD SOLUTIONS Benefit Your Establishment?
We design food safety plans that are customized to your operation and product's unique process and which satisfy the legal requirements of your public health code. At your request, we also will assist you in navigating the federal, state, or municipality's approval process and train your staff to effectively and efficiently implement and monitor your HACCP plan.
Training for your staff can be arranged on-site or completed remotely via video conference. Our training module is based upon the USDA's National Advisory Committee on Microbiological Criteria for Food's guidelines for developing and applying the principles of HACCP and satisfies the training requirements of federal, state, and local public health authorities.
We serve clients across the United States operating under a variety of jurisdictions: local, state, federal (USDA, FDA), and dual-jurisdiction establishments.
Are You Interested in Creating a Cured Meats Program in Your Retail Food Facility?
If you wish to prepare ready-to-eat (RTE), shelf-stable, fermented and dried meat products, such as pepperoni and salami, on your premises, you will require a variance, an exemption from some statutes of your public health code. We are prepared to build for you a sound HACCP plan that demonstrates the wholesomeness of this type of food product and obtain the variance necessary to legally produce and serve it at your facility.
The scope of our services includes, but is not limited to:
- Hazard Analysis and Critical Control Point (HACCP)
Process Flow Diagrams
Hazard Analysis
Supporting Documentation
Monitoring Forms
- Prerequisite (PR) Programs
Good Manufacturing Practices (GMPs)
- Regulatory Research
- Troubleshooting Food Quality Issues
- Conducting In-House Microbiological Analysis
- Coordinating and Interpreting Third Party Laboratory Analysis
- Product Labeling Approval Compliance, Submission, Expedition
- Employee Training
- Expert Witness Testimony
Contact: haccp@lenzfoodsolutions.com
+1 (845) 797-0073
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All rights reserved. No part of this material may be reproduced or altered or utilized in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage or retrieval system, without permission in writing from the copyright owner.The links to other websites contained on this web page are provided solely for educational purposes. They do not indicate, nor is their inclusion intended to imply, endorsement of the contents of this website or LENZ FOOD SOLUTIONS, L.L.C. by any federal, state, or municipal public health authority, academic institution, private company, or professional organization.
