Maryland Haccp Plan Form – Fill Out and Use This PDF

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

Health-General Article, §21-321, Annotated Code of Maryland, and the Code of Maryland Regulations (COMAR) 10.15.03 Food Service Facilities require that plans and specifications be submitted to the Department when a person proposes to construct, remodel or alter a food establishment, or convert or remodel an existing building for use as a food establishment. Plans and specifications for the building and equipment, and information regarding the foods to be prepared, processed, or manufactured are required. This information will be used to classify the facility as high, moderate, or low priority. Definitions of priority assessment levels are found in COMAR 10.15.03.33C.

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

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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. cook-serve, cook-chill-reheat-hot hold-serve, cold hold-serve.

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 cross-contamination from raw to cooked or ready-to-eat foods will be prevented.

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 off-premises.

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:

!“Time-only” control (see COMAR 10.15.03.08),

!“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).

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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 hot-holding, but other steps may be included if needed for a specific food. Note that cold food preparation, like chopping, mixing and slicing, is not a CCP step. Hazards are controlled during those processes by following Good Retail Practices (GRPs), sometimes referred to as Standard Operating Practices (SOPs).

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”).

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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 #1-4) and Sample Written

Employee Training Procedure (see following pages):

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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, Walk-in cooler

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)

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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)

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HACCP Plan (Example #1 Form)

CCP: ___ ________________

CCP and Critical Limits:

Monitoring:

Corrective Actions:

Verification:

Equipment:

Menu items using this CCP:

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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 walk-in	No
beef	cooler
1 lb each	Wash and dice. Use	No
onions, celery,	immediately or store in
green pepper.	cooler.
2 pounds	Shred cheese and store in
American	cooler until needed.
cheese
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.
	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
			hourly.	hours. If below	observes
				135" F for less	temperature
				than 2 hours,	monitoring by
				rapidly reheat	employees.
				using procedure
				below.
	Cool by placing un-served	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
	70" F within 2 hours, and			that does not reach
	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.

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HACCP Plan - Example #4 (Process Approach)

Source- 2005 FDA Model Food Code, Annex 4, Section 4(C)

Most food items produced in a retail food service establishment can be categorized into one of three preparation processes based on the number of times the food passes through the temperature danger zone between 41°F and 135°F:

!Process 1: Food Preparation with No Cook Step, sample flow: Receive –> Store –> Prepare –> Hold –> Serve (other food flows are included in this process, but there is no cook step to destroy pathogens)

!Process 2: Preparation for Same Day Service, sample flow: Receive –> Store –> Prepare – > Cook –> Hold –> Serve (other food flows are included in this process, but there is only one trip through the temperature danger zone)

!Process 3: Complex Food Preparation, sample flow: Receive –> Store –> Prepare –> Cook –> Cool –> Reheat –> Hot Hold –> Serve (other food flows are included in this process, but there are always two or more complete trips through the temperature danger zone)

A summary of the three food preparation processes in terms of number of times through the temperature danger zone can be depicted in a Danger Zone diagram. Although foods produced using process 1 may enter the danger zone, they do not pass all the way through it. Foods that go through the danger zone only once are classified as Same Day Service, while foods that go through more than once are classified as Complex food preparation.

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Model HACCP Plan - Example #4 (Sample Charts)

Process #1, Food Preparation with no Cook Step

Menu Items: Tuna and Chicken Salads, Cold Meat Sandwiches, Ice Cream and Pie, and Milkshakes

CCP Procedures	Monitoring	Corrective Action	Verification
Cool in walk-in	Check internal	Use ice bath if food has not	Manager review of
refrigerator to or below	product temp. at	cooled to 41"F within 2 hours.	temperature
41"F within 4 hours, keep	2 and 4 hours.	Discard product that does not	monitoring practices
"		"	and calibration logs.
in cold storage at 41 F		reach 41 F within 4 hours.
until service.
Cold hold at 41"F in	Check internal	Discard product that is found	Manager review of
sandwich prep unit for	product temp.	out of temperature for more	temperature
service.	every 2 hours.	than 2 hours, (or if time out of	monitoring practices
		temperature cannot be	and calibration logs.
		determined).

Process #2, Food Preparation for Same Day Service (Refrigerated storage per Process #1)

Menu Items: Baked Chicken, Roast Beef, Fish Filets, Cooked Vegetables
CCP Procedures	Monitoring	Corrective Action	Verification
Cook (oven, stovetop, grill, or	Cooks take random	Continue cooking until	Manager review of
fryer) to:	internal final cook	final required cook	production logs.
Chicken 165"F	temperatures	temperature is achieved
Ground Beef 155"F
Whole muscle meat, fish
145"F
Hot hold on steam table at	Check product	Bring food temperature	Manager review of
135"F or higher. (Any food	internal	rapidly up to 165"F, if food	temperature
left on the steam table at the	temperature every 2	is out of temperature <2	monitoring practices
end of the day will be	hours.	hours. Discard if >2 hours	or logs.
discarded.)

Process #3, Complex Food Preparation (Cold store per Process #1, cook and hot hold per Process #2)

Menu Items: Soups, Lasagna, Meatballs

CCP Procedures	Monitoring	Corrective Action	Verification
Place un-served product in shallow	Check internal	If product has not	Manager review of
pans with product thickness of no	temperature of	reached 70"F in the first	temperature
more than 2”. Cool in walk-in	food at 1.5 and 6	1.5 hours, separate into	monitoring
refrigerator from 135"F to 70"F	hours.	smaller containers and	practices or logs.
within 2 hours, and from 70"F to		place in freezer.
"		If food has not reached
41 F within an additional 4 hours.
		41"F within 4 additional
		hours, discard.
Reheat food in convection oven or	Check internal	Continue to reheat until	Manager review of
microwave to 165"F within 2 hours.	food temperature.	165"F is reached.	production logs

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WRITTEN PROCEDURES FOR EMPLOYEE HACCP TRAINING

(SAMPLE)

All employees will be trained to use the approved HACCP plan prior to beginning employment and periodically after that. Training will include identification of the processes that are critical control points, how these processes will be monitored, and what corrective actions must be taken when critical controls are violated. The approved HACCP plan will be available in the food preparation area at all times.

Food temperature logs* will be used to monitor product temperatures during the

preparation process. These completed logs will be maintained in the food preparation area, and held for review by management, as part of the HACCP monitoring system.

Training in basic sanitation will include hand washing procedures and methods for cleaning and sanitizing utensils, equipment, and food preparation surfaces. All employees will be trained to use and calibrate a metal stem thermometer, and will be required to check and re- calibrate thermometers weekly.

*Note- Use of 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.

Maryland HACCP PLAN GUIDELINES, November, 2008

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