Permitting information

Hazard Analysis and Critical Control Point

To ensure the risks associated with Special Processes are identified and controlled, formal procedures that follow Hazard Analysis and Critical Control Point (HACCP) principle are required.  A successful HACCP system requires roles be understood by management and employees; education and training is key to the successful incorporation of Special Processes in a food establishment’s operation plan.  HACCP systems may be elaborate.  Many food establishments hire an outside consultant to assist in developing a HACCP plan.

An additional plan review and permit is required for each of the following special process required by code to have an approved HACCP plan:

  • Adding components or food additives to extend shelf life or render a product shelf stable
  • Curing, drying, and smoking fish
  • Curing, drying, and smoking of meat of poultry
  • Custom processing of meat for use within a food establishment
  • Fermentation of sausages
  • Operating molluscan shellfish life support systems for consumption
  • Packaging juice at retail w/pasteurization
  • Reduced oxygen packaging
  • Sprouting at retail

Plan review documents

Be sure all items on this checklist are addressed in your application submittal to reduce plan review time.

Required Forms

Review and approval timelines are faster when complete information is included in the initial plan submittal.

How to apply

  • Online: Visit our Online Permitting portal. Be sure to review the Online Users 'How To' Guide for instructions on how to register for a profile, submit and make payments.
  • In person: Please note that an appointment is required for in person submissions. Book your appointment now.
  • By mail: Application materials, plans and payment can be submitted by mail at:

    ​Clark County Environmental Health
    PO Box  9825
    Vancouver, WA 98666

    *If payment is not provided with application materials, a plan review will not occur, and documents will be returned.