DOHMH HACCP plan approval (specialized processes): New York City restaurant guide
NYC DOHMH — Bureau of Food Safety
What it is
Written food-safety plan DOHMH must approve BEFORE you use a specialized process: reduced-oxygen packaging (sous vide, cook-chill, vacuum packing), curing, drying, fermentation, smoking for preservation, or any process not spelled out in the Health Code (Health Code §81.06(b), §81.12(b)).
When a restaurant needs it
Sushi/raw bars and kitchens doing sous vide, vacuum packing, house curing, fermenting or acidified-rice holding should expect to file a plan.
How to apply
Prepare the plan with the DOHMH Specialized Processes checklist (16 items: team, menus/recipes, flow diagrams, hazard analysis, critical control points, limits, monitoring, corrective actions, verification, records, suppliers, equipment, SOPs) and submit by email to infobfscs@health.nyc.gov, or in person / by mail to 125 Worth Street, CN-59A, Room 1020, New York, NY 10013.
Documents you’ll need
- HACCP plan per DOHMH checklist
- Recipes and process flow diagrams
- Equipment list
- Monitoring and record-keeping forms
- Supplier list
Good to know
Selling ROP foods you packaged on site to another business or packaged to consumers is a 28-point critical violation under the 2025 Chapter 23 amendments — ROP needs the plan and must stay in-house.
Official source
DOHMH — Specialized processes HACCP checklist · Health Code Article 81 (§81.06, §81.12)
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.