I am the compliance and quality manager for a flour mill and bakery so I am very familiar with HACCP and food safety. This week our owner asked me to make him a HACCP plan for a restaurant he and his daughters are opening. The state health inspector is requiring one because they are going to have fresh squeezed juices on their menu. To start they will only have one, celery juice with one ingredient, celery. (disgusting I know but not my establishment) HACCP plan will be very simple but I feel I am overthinking it. There will be no pasteurization, it will be made ready to order. No testing of any kind. The only real control will be supplier approval. Since its just the state will they need supporting documentation or just the HACCP plan? Main thing is I don't know what the state requires for a restaurant and I don't want to waste my limited time making a bunch of unneeded documents.
Any help would be appreciated.