HACCP plan / variance approval for specialized food processes (raw bar, sushi rice, ROP, curing): Los Angeles restaurant guide
LA County Public Health — Environmental Health
What it is
Under the California Retail Food Code, processes such as reduced-oxygen packaging (vacuum/sous vide), acidifying sushi rice, curing/smoking for preservation or bottling juice need an approved HACCP plan or variance before you start; raw oysters need shellstock tags and a consumer advisory on the menu.
When a restaurant needs it
Serving raw or undercooked shellfish, sushi, or using ROP, acidification, curing or smoking.
How to apply
Prepare the HACCP plan with your chef/consultant and submit it to Environmental Health for approval (via your district office or the Plan Check Program when part of a new facility); keep shellfish tags 90 days and print the consumer advisory.
Documents you’ll need
- Written HACCP plan or variance request
- Standard operating procedures and monitoring logs
- Shellstock supplier list (Interstate Certified Shellfish Shippers List)
- Menu with consumer advisory (Cal. Retail Food Code 114093)
Good to know
EH's inspection guide marks a major violation when ROP food exceeds or lacks the 48-hour timestamp without an approved HACCP plan, and red-tags molluscan shellfish missing the shellstock invoice/tag; Gulf oysters harvested April–October need a treatment verification letter.
Official source
LA County EH — Retail Food Inspection Guide (variance / HACCP, shellfish, consumer advisory)
Answer a few questions about your space and get every permit in order, with a timeline, a cost range, walkthroughs, and every application filled in for you to sign with Open.
Last reviewed 2026-10-06. Guidance only, not legal advice.