I'm Shannon and have worked in restaurants all my life basically. I went to culinary school for pastry and baking and am in the process of building a commercial kitchen to do small scale production baking. At the moment I am a one man operation and in time will expand as business picks up. The local Health department says I do not need a HACCP plan in place unless I plan to use cream cheese or real whipped cream. I would like to have cheesecake on my menu. I have always worked in restaurant that all HACCP's where in place when I got there. I feel a little over whelmed with writing one from scratch, and it seems so lengthy for just one item. I know the CCP's and the recording process just struggling with getting it on paper.