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Dos and Don'ts
When filling out the Maryland HACCP Plan form, it's essential to be thorough and accurate. Here’s a helpful list of things to do and avoid to make the process smoother.
- Do provide a clear copy of your menu or a detailed description of the foods you will prepare.
- Do specify the food service system you will be using, such as cook-serve or cold hold-serve.
- Do ensure that all foods come from approved sources to maintain safety standards.
- Do indicate how you will prevent cross-contamination between raw and cooked foods.
- Don't forget to include critical limits for each Critical Control Point (CCP) in your plan.
- Don't overlook the importance of monitoring procedures for each CCP to ensure compliance.
- Don't skip providing corrective actions for potential issues, like equipment malfunctions.
- Don't ignore the formatting instructions; your plan should be easy for employees to use.
Following these guidelines will help you create a comprehensive HACCP plan that meets Maryland's regulations and keeps your food establishment safe and compliant.
Misconceptions
Here are six common misconceptions about the Maryland HACCP Plan form:
- All food establishments need a HACCP plan. Not all facilities require a HACCP plan. Only those classified as high or moderate priority must submit one. Facilities that serve only hand-dipped ice cream or commercially packaged potentially hazardous foods are exempt.
- The HACCP plan is the same for every facility. Each HACCP plan must be tailored to the specific food service system and menu of the facility. Different types of food and preparation methods will require different critical control points and procedures.
- HACCP plans are only about cooking temperatures. While cooking temperatures are crucial, HACCP plans also address cooling, reheating, and storage procedures. They encompass all steps where food safety can be compromised.
- Submitting a HACCP plan guarantees approval. Submission of a HACCP plan does not guarantee it will be approved. The plan must meet specific requirements and address all necessary critical control points effectively.
- Record-keeping is optional. While maintaining logs is not strictly required, facilities must demonstrate routine monitoring of temperatures and corrective actions. Proper documentation is essential for compliance.
- HACCP plans are only for large operations. Small food establishments must also comply with HACCP regulations if they fall under high or moderate priority classifications. The size of the operation does not exempt it from safety requirements.
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Key takeaways
When filling out and using the Maryland HACCP Plan form, consider the following key takeaways:
- Menu Description: Provide a detailed menu or written description of all foods to be prepared and served.
- Food Service System: Clearly specify the food preparation and service systems you plan to use, such as cook-serve or cook-chill.
- Priority Classification: Understand that your facility will be classified as high, moderate, or low priority based on the submitted information.
- HACCP Requirement: A HACCP plan is mandatory for high or moderate priority facilities, while some establishments may be exempt.
- Critical Control Points: Identify and list all Critical Control Points (CCPs) in your plan, including cooking, cooling, and reheating.
- Monitoring Procedures: Establish monitoring procedures for each CCP to ensure compliance with critical limits.
- Accessibility: Ensure the HACCP plan is easy to use and readily available in the food preparation area once approved.
Guidelines on Utilizing Maryland Haccp Plan
Completing the Maryland HACCP Plan form requires careful attention to detail. This form is essential for food establishments that are classified as high or moderate priority. It gathers critical information about food handling practices, equipment, and processes to ensure safety and compliance with health regulations. Below are the steps to fill out the form accurately.
- Gather necessary documents: Collect your menu or a written description of the foods you will prepare and serve.
- Detail your food service system: Specify the preparation and service methods you will use, such as cook-serve or cook-chill-reheat-hot hold-serve.
- Identify your target population: Indicate whether you serve food in a healthcare facility.
- Outline food handling procedures: Describe how you will ensure all foods come from approved sources and how you will prevent cross-contamination.
- Explain thawing methods: Indicate how you will thaw frozen potentially hazardous foods.
- Describe cooling procedures: Specify how you will cool potentially hazardous foods, such as using ice baths or shallow pans.
- List pre-prepared foods: Identify any foods or categories of foods that will be prepared more than 12 hours before service.
- State off-premises distribution: Specify whether any prepared foods will be distributed off-site.
- Detail storage temperature requirements: Indicate if you will receive refrigerated foods that require storage below 41°F.
- Include reduced oxygen packaging information: Specify if this will be conducted on-site.
- Address specific processes: Provide information on any processes that involve time-only control, pooling of eggs, or serving raw or undercooked animal foods.
- Identify Critical Control Points (CCPs): List the CCPs relevant to your food preparation, along with critical limits, monitoring procedures, and corrective actions.
- Outline verification procedures: Describe how you will ensure proper monitoring of each CCP, including equipment calibration and record maintenance.
- List supporting equipment: Provide a list of equipment used to maintain control at each CCP.
- Document employee training: Include written procedures for training employees on HACCP practices.
- Format the plan: Organize the plan in a user-friendly manner for employees, using clear sections for each CCP, monitoring, and corrective actions.
Form Preview Example
STATE OF MARYLAND
DHMH
Maryland Department of Health and Mental Hygiene
6 St. Paul Street, Suite 1301 ! Baltimore, Maryland 21202
Martin O’Malley, Governor – Anthony G. Brown, Lt. Governor – John M. Colmers, Secretary
Office of Food Protection and Consumer Health Services
Alan Taylor, R.S., Director
Guidelines for Submitting a Hazard Analysis Critical Control Point (HACCP) Plan
A HACCP plan is required for all high or moderate priority facilities. Facilities which serve only hand dipped ice cream or commercially packaged potentially hazardous foods do not require a HACCP plan. The following information is intended to assist you in providing the necessary information for both priority assessment and HACCP plan development.
Contents
A.Priority Assessment Information
B.General Food Handling Information and Procedures
C.HACCP Plan Required Contents
D.HACCP Plan Formatting Instructions
E.Obtaining Maryland Retail “Food Service Facility” Regulations
F.Model HACCP Formats and Sample Written Employee Training
November 2008
Toll Free
Web Site: www.dhmh.state.md.us
A.Priority Assessment Information
1.Menu or foods – Provide a copy of the menu or a written description of the foods to be prepared and served.
2.Food service system – Specify the food preparation and service systems you will use, i.e.
3.Population served – Specify whether you serve food in a health care facility, as defined in COMAR 10.15.03.02B(38).
B.General Food Handling Information and Procedures (only required for
facilities classified as “high” or “moderate”):
1.Describe how you will ensure that all foods are obtained from approved sources.
2.Specify how
3.Indicate how frozen potentially hazardous food will be thawed.
4.Indicate how potentially hazardous food will be cooled, i.e. ice baths, shallow pans, rapid chill.
5.List the foods or categories of foods that will be prepared more than 12 hours in advance of service.
6.Specify whether any prepared foods are distributed
7.Specify whether any refrigerated foods are received which require storage temperatures below 41°F.
8.Indicate whether reduced oxygen packaging of food, as defined in COMAR 10.15.03.02B(63), will be conducted onsite.
9.Include specific information for any processes or procedures which incorporate:
!
!“Pooling” of eggs (see COMAR 10.15.03.09D), and/or
!Serving raw or undercooked animal foods (see COMAR 10.15.03.10 C, D & F).
Toll Free
Web Site: www.dhmh.state.md.us
C.HACCP Plan Required Contents
The plan must include:
1.Identification of Critical Control Points (CCP). CCPs generally include cooking, cooling, reheating, cold holding, and
2.Critical limits for each CCP.
3.Monitoring procedures for each CCP.
4.The corrective action that will be taken if there is a loss of control at a CCP due to such factors as employee error, equipment malfunction, or power failure
5.Verification procedures that will ensure proper monitoring of each CCP such as calibration of cooking and holding equipment and thermometers, and maintenance and review of records such as temperature logs. Using logs for record keeping is strongly encouraged, but not required, as long as the facility can demonstrate that temperatures are routinely monitored, as described in the HACCP plan, and that specified corrective actions are taken when critical limits are not met.
6.A list of equipment used to support the proposed food service systems and maintain control at each CCP.
7.Written procedures for employee training on HACCP procedures (see attached example in section “F”).
Toll Free
Web Site: www.dhmh.state.md.us
D.HACCP Plan Formatting Instructions
The HACCP plan for your facility should be developed in a format which is easy for your employees to use. Once approved, this document must be readily available in the food preparation area of each facility. Examples of acceptable methods include:
1.Listing each CCP separately, with the menu items that utilize the CCP, the critical limits, monitoring procedures, corrective action, verification methods for that CCP, and the equipment used to control the CCP (see attached example #1),
2.Using a HACCP flow diagram and chart for selected menu items or groups of menu items (see attached example #2),
3.Incorporating each CCP and the monitoring, corrective actions, and equipment used, directly into the recipe or preparation instructions (see attached example #3), or
4.Using the “Process Approach” as advocated by the US Food and Drug Administration. (see attached example #4).
E.Obtaining Maryland Retail “Food Service Facility” Regulations (COMAR 10.15.03, effective 12/17/07):
!Via online access- go to this link and follow the directions below: http://www.dsd.state.md.us/comar/comar.htm
1.Click on the 3rd or bottom red circle on the main search page of the COMAR website (see link above) and search by "Access through table of contents structure",
2.From the drop down list, select: Title 10 "Department of Health and Mental Hygiene",
3.Click on: Subtitle 15, "Food",
4.Click on: 10.15.03 "Food Service Facilities". From this page, you must click on each of the 39 individual regulations separately to view the entire text.
!For a paper copy- contact the local health department in your area.
F.Model HACCP Plan Formats (Examples
Employee Training Procedure (see following pages):
Toll Free
Web Site: www.dhmh.state.md.us
Model HACCP Plan - Example #1 (Listing CCPs Separately)
(shown for “Cooling” step)
CCP: ___COOLING________________
CCP and Critical Limits:
Foods are cooled from 135" F to 70" F within 2 hours, and from 70" to 41" F within an additional 4 hours.
Monitoring:
Internal product temperature of food is taken at 1.5 and 6 hours with a metal stem thermometer.
Corrective Actions:
If food is not ! 70" F at 1.5 hours, food will be iced, stirred, or broken into smaller containers. Food that has not reached 41" F within 6 hours will be discarded.
Verification:
Review cooling logs. (Note: An alternate method would be for the supervisor to visually observe that temperatures are taken at the proper times and, if not taken or not satisfactory, that corrective actions listed above are taken.)
Equipment:
Blast chiller,
Menu items using this CCP:
Fried chicken (cook, hot hold, cool, prepare for salad, cold hold, serve)
Macaroni and Cheese (cook, hot hold, cool, reheat, hot hold, serve or discard)
Mashed Potatoes (cook, hot hold, cool, reheat, hot hold, serve or discard)
Rice (cook, hot hold, cool, reheat, hot hold, serve or discard)
Toll Free
Web Site: www.dhmh.state.md.us
Model HACCP Plan - Example #1 (continue, shown for “Cooking” step)
CCP: ___COOKING________________
CCP and Critical Limits: Foods are cooked to temperature below for specified time:
Shell eggs cooked for immediate service, fish, meat, and all other potentially hazardous food not specified below cooked to 145°F for 15 seconds.
Shell eggs cooked other than for immediate service, ground fish and meats, commercially raised game animals, and injected meats cooked to 155°F for 15 seconds.
Whole roasts (for rare roast beef) cooked to 130°F and held for at least 112 minutes.
Poultry; stuffed meat, stuffed pasta or poultry; or stuffing containing fish meat, or poultry cooked to 165°F for 15 seconds.
Raw animal foods cooked to 165°F and held for 2 minutes, when using microwave oven for cooking.
Fruits, vegetables, and commercially processed food for hot holding cooked to at least 135°F.
Undercooked seared beefsteak cooked to 145° F for 15 seconds, must have a “cooked” color change on surface, and regulatory approval of process used.
Monitoring:
Internal product temperature of food is taken at completion of cooking time using a thermocouple with a metal probe.
Corrective Actions:
If food has not reached required temperature for the specified time, continue cooking. Recheck temperature after additional cooking to make sure standard is reached.
Verification:
Review cooking temperature logs. (Note: An alternate method would be for the supervisor to visually observe that temperatures are taken at the proper times and, not satisfactory, food is returned to the cooking equipment until the required time and temperature standards are met.)
Equipment: Oven, Range
Menu items using this CCP:
Fried chicken (cook, hot hold, cool, prepare for salad, cold hold, serve)
Macaroni and Cheese (cook, hot hold, cool, reheat, hot hold, serve or discard)
Mashed Potatoes (cook, hot hold, cool, reheat, hot hold, serve or discard)
Rice (cook, hot hold, cool, reheat, hot hold, serve or discard)
Toll Free
Web Site: www.dhmh.state.md.us
HACCP Plan (Example #1 Form)
CCP: ___ ________________
CCP and Critical Limits:
Monitoring:
Corrective Actions:
Verification:
Equipment:
Menu items using this CCP:
Toll Free
Web Site: www.dhmh.state.md.us
Model HACCP Plan - Example #2 (Chart Method)
Facility: ABC Restaurant Preparer: Don Smith Date: 00/00/00
Food Item: Chicken Noodle Soup
Flow diagram or descriptive narrative of the food preparation steps:
Cook chicken (CCP 1)_> Prepare soup > Cook (CCP 1) > Hot Hold (CCP 2) > Cool (CCP 3) > Reheat (CCP 4) > Hot Hold (CCP 2) > Discard
HACCP Chart
Critical Control Points (CCP)
Monitoring
Procedures
Corrective
Action
CCP 1
Cook chicken to a minimum of 165" F.
Heat soup to a minimum of 165" F.
Check internal temperature.
Continue to cook until food reaches 165" F.
CCP 2 |
|
|
Hot Hold soup at a minimum of 135" |
Check internal temperature of the |
Rapidly reheat soup to 165" F if found |
F. |
soup every 2 hours. |
out of temperature for less than 2 |
|
|
hours. Discard if greater than 2 hours. |
CCP 3 |
|
|
Cool soup from 135" F to 70" F within |
Check internal temperature of soup |
If soup has not reached 70" F in the |
2 hours, and from 70" F to 41" F within |
at 1.5 and six hours. |
first 1.5 hours, separate into smaller |
an additional 4 hours. |
|
containers and place in freezer. |
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|
If soup has not cooled to 41" F within |
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6 hours, discard. |
CCP 4 |
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|
Reheat cooled soup as needed to |
Check internal temperature. |
Continue to reheat until food reaches |
165" F. |
|
165" F. |
(Hot hold for service using CCP 2 |
|
|
above. Any soup remaining on steam |
|
|
table at end of day will be discarded.) |
|
|
Verification: Monitor temperature logs, and/or observe temperature monitoring and calibration practices.
Equipment utilized at each Critical Control Point listed in above chart:
CCP 1: Oven, Range
CCP 2: Soup wells on steam table
CCP 3:
CCP 4: Oven, Range
Toll Free
Web Site: www.dhmh.state.md.us
HACCP Plan (Example #2 Form)
Facility:Preparer:Date:
Food Item:
Flow diagram or descriptive narrative of the food preparation steps:
HACCP Chart
Critical Control Points (CCP)
Monitoring
Procedures
Corrective
Action
Verification:
Equipment utilized at each Critical Control Point listed in above chart:
CCP 1:
CCP 2:
CCP 3:
Toll Free
Web Site: www.dhmh.state.md.us
Model HACCP Plan - Example #3 (Recipe Method)
Menu Item: Hamburger Pie
Ingredients |
Procedures |
CCP? |
Monitoring |
Corrective |
Verification |
|
|
|
Procedure |
Action |
Procedures |
10 lbs ground |
Thaw meat in |
No |
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beef |
cooler |
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|
|
|
1 lb each |
Wash and dice. Use |
No |
|
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|
onions, celery, |
immediately or store in |
|
|
|
|
green pepper. |
cooler. |
|
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|
2 pounds |
Shred cheese and store in |
|
|
|
|
American |
cooler until needed. |
|
|
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cheese |
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|
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|
¾ gallon |
Braise beef, onions and |
Yes |
Monitor internal |
Continue cooking. |
Manager checks |
tomato soup, |
peppers on stove until the |
|
temperature with |
|
thermometer |
2 tsp. |
mixture reaches 155" F. |
|
stem |
|
calibration log and |
Worcestershire |
Add remaining ingredients |
|
thermometer |
|
observes |
sauce, 2 T salt, |
and return pot to 155" F. |
|
periodically |
|
temperature |
1 T pepper |
|
|
during cooking |
|
monitoring by |
|
|
|
process. |
|
employees. |
1 bag Mashed |
Prepare potatoes according |
No |
|
|
|
Potato Flakes |
to directions on bag. |
|
|
|
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|
Spread into pans. Top with |
|
|
|
|
|
beef mixture and cheese. |
|
|
|
|
|
Bake pie in convection |
Yes |
Monitor internal |
Continue cooking. |
Manager checks |
|
oven at 325" F for |
|
temperature with |
|
thermometer |
|
approximately 1 hour, until |
|
stem |
|
calibration log and |
|
internal temperature |
|
thermometer |
|
observes |
|
reaches 155" F. |
|
periodically |
|
temperature |
|
|
|
during cooking |
|
monitoring by |
|
|
|
process. |
|
employees. |
|
Place on steam table for |
Yes |
Check product |
Discard if product |
Manager checks |
|
hot holding at 135" F. |
|
internal |
found below 135" |
thermometer |
|
|
|
temperature |
F for more than 2 |
calibration log and |
|
|
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hourly. |
hours. If below |
observes |
|
|
|
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135" F for less |
temperature |
|
|
|
|
than 2 hours, |
monitoring by |
|
|
|
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rapidly reheat |
employees. |
|
|
|
|
using procedure |
|
|
|
|
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below. |
|
|
Cool by placing |
Yes |
Check product |
Use ice bath if |
Manager observes |
|
product in shallow pans |
|
internal |
food has not |
procedure and |
|
with product thickness of |
|
temperature |
cooled to 70" F |
reviews |
|
no more than 2”. Cool in |
|
every 2 hours. |
within 2 hours. |
temperature logs. |
|
blast chiller from 135" F to |
|
|
Discard product |
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70" F within 2 hours, and |
|
|
that does not reach |
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|
from 70" F to 41" F within |
|
|
41" F within 6 |
|
|
an additional 4 hrs. |
|
|
hours. |
|
|
Reheat product in |
Yes |
Check product |
Continue cooking. |
Manager checks |
|
convection oven to 165" F |
|
internal |
|
thermometer |
|
within 2 hours. |
|
temperature |
|
calibration log and |
|
|
|
|
|
observes |
|
|
|
|
|
temperature |
|
|
|
|
|
monitoring by |
|
|
|
|
|
employees. |
Toll Free
Web Site: www.dhmh.state.md.us
Common mistakes
-
Neglecting to provide a menu or food description: Failing to include a copy of the menu or a detailed description of the foods to be prepared can lead to misunderstandings about the types of food being served.
-
Inaccurate food service system specification: Not clearly indicating the food preparation and service systems, such as cook-serve or cook-chill, may result in an improper assessment of the facility’s operations.
-
Omitting population served information: Forgetting to specify whether the facility serves a health care population can impact the priority classification of the establishment.
-
Insufficient detail on food sourcing: Not adequately describing how foods will be obtained from approved sources can raise concerns about food safety compliance.
-
Failure to address cross-contamination: Not specifying how cross-contamination will be prevented between raw and cooked foods can lead to serious health risks.
-
Improper thawing methods: Indicating an unclear or incorrect method for thawing frozen potentially hazardous foods can jeopardize food safety.
-
Neglecting cooling procedures: Failing to specify how potentially hazardous food will be cooled can lead to temperature abuse and foodborne illness.
-
Not listing advance preparation: Omitting a list of foods prepared more than 12 hours in advance can create confusion about freshness and safety.
-
Ignoring off-premises distribution: Forgetting to specify whether prepared foods are distributed off-premises can result in regulatory issues.
-
Inaccurate storage temperature specifications: Not indicating whether any refrigerated foods require storage temperatures below 41°F can lead to unsafe food handling practices.
Learn More on This Form
What is the Maryland HACCP Plan form?
The Maryland HACCP Plan form is a document required by the Maryland Department of Health and Mental Hygiene for food service facilities that are classified as high or moderate priority. It outlines specific procedures to ensure food safety by identifying critical control points in food preparation and service. This plan is essential for facilities that propose to construct, remodel, or alter food establishments.
Who needs to submit a HACCP Plan?
Any food establishment classified as high or moderate priority must submit a HACCP Plan. This includes facilities that prepare, process, or manufacture food. However, establishments that only serve hand-dipped ice cream or commercially packaged potentially hazardous foods do not require a HACCP Plan.
What information is required for the HACCP Plan?
The HACCP Plan must include several key components. These include the identification of critical control points (CCPs), critical limits for each CCP, monitoring procedures, corrective actions for loss of control, and verification procedures. Additionally, a list of equipment used to maintain control at each CCP and written procedures for employee training on HACCP procedures are necessary.
How do I determine the priority classification of my facility?
The priority classification of your facility depends on various factors, including the types of food served, the food preparation methods used, and the population being served. You will need to provide a copy of your menu or a written description of the foods prepared, along with details about your food service system, to help classify your facility appropriately.
What are critical control points (CCPs)?
Critical control points (CCPs) are steps in the food preparation process where potential hazards can be controlled or eliminated. Common CCPs include cooking, cooling, reheating, and hot or cold holding of food. It is important to note that processes like chopping or mixing are not considered CCPs, as hazards during these steps are managed through good retail practices.
What are the monitoring procedures for CCPs?
Monitoring procedures involve regularly checking and recording the conditions at each CCP to ensure that critical limits are met. This can include taking internal temperatures of food at specific intervals or visually observing food handling practices. Keeping accurate logs is encouraged to demonstrate compliance with monitoring requirements.
What happens if a critical limit is not met?
If a critical limit is not met at a CCP, corrective actions must be taken. This may involve adjusting the food preparation process, discarding food that has not met safety standards, or retraining staff. It is crucial to have a clear plan in place for these situations to ensure food safety is maintained.
Where can I find the Maryland Retail Food Service Facility Regulations?
You can access the Maryland Retail Food Service Facility Regulations online through the COMAR website. Simply navigate to the appropriate sections by following the instructions provided on the site. Alternatively, you can contact your local health department for a paper copy of the regulations.