So a few months into my glorious Minnesota cheffing career I talked to the health dept about what it takes to do sous vide and/or vacuum sealing in the state, and now I have a headache!/img/vbsmilies/smilies/crazy.gif/img/vbsmilies/smilies/lol.gif I'm quite experienced with those techniques/technologies but in SD I didn't need any special permits or certs. I'm generally familiar with the HACCP process but I've never had to file a plan before. So I'm looking for advice from any chefs in MN that can give me some pointers on how to navigate the process. 1) Did you write your own plan? Or model it on one you found online? 2) Did you use a service to create one? I'm aware of a couple of online businesses that offer HACCP plans. 3) Did you have to explain your plan like you were defending a doctoral thesis?/img/vbsmilies/smilies/wink.gif Or just generally explain how you would comply? It's gonna really bum me out if I can't get my ducks in a row because my style involves heavy doses of sous vide and I use a chamber vacuum machine extensively. Thanks to everyone that reads this and has some advice.