HACCP PLAN DEVELOPMENT

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HACCP PLAN DEVELOPMENT

• CALVERT COUNTY HEALTH DEPARTMENT

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What is a HACCP Plan?
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HACCP Plan

• HACCP Hazard Analysis Critical Control Point
• Identify Critical Control Points (CCP)
• Identify Monitoring Procedures for CCPs
• Identify Corrective Action for CCPs
• Include a list of equipment to be utilized

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Am I required to have a HACCP Plan?
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COMAR 10.15.03

• The Code of Maryland Annotated Regulations state
  that a food service facility must
• 1. Submit to the approving authority
  procedures of the facility for
• controlling temperature and
  contamination in the preparation of
• potentially hazardous food
• 2. Have readily available within the food
  preparation area the written
• procedures for controlling and
  monitoring the cooking, hot-
• holding, cooling, reheating, and
  refrigerated storage of potentially
• hazardous food at the facility

Department of Health and Mental Hygiene. (1998,
July). Code of Maryland Regulations 10.15.03.
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What is a Potentially Hazardous Food?
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Potentially Hazardous Food

• Potentially hazardous foods are described as
• 1. Those foods capable of supporting the
  rapid and progressive
• growth of infectious or toxigenic
  microorganisms
• 2. Those foods of animal origin and is raw
  or has been heat-treated,
• or of plant origin and has been
  heat-treated or is seed sprouts
• Exceptions
• 1. Hard boiled shell eggs, air-cooled, with
  an intact shell
• 2. Water activity lt0.85 or pH lt 4.6
• 3. Foods in an unopened hermetically sealed
  container which have
• been commercially processed to achieve
  and maintain commercial
• sterility under conditions of
  nonrefrigerated storage and distribution
• 4. Foods which laboratory evidence
  demonstrates that rapid and
• progressive growth of infectious and
  toxigenic microorganisms, the
• growth of Clostridium botulinum, or the
  production of pathogenic
• microbial toxins cannot occur

Department of Health and Mental Hygiene. (1998,
July). Code of Maryland Regulations 10.15.03.
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What are Safe Food Handling Temperatures?
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(No Transcript)
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How do I formulate a HACCP Plan?
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• Submit a copy of the menu, the processes to be
  used to prepare the foods, and information on the
  population you are serving.
• Some example food processes include cook-serve,
  cook-hot hold-serve, cook-chill-reheat-hot hold
  serve, and cold hold-serve
• Moderate and High Priority facilities should
  submit food preparation information including the
  source of the food, cross contamination
  prevention, thawing practices, cooling processes,
  list of foods in each category, distribution
  information, and packaging information (i.e.
  reduced oxygen packaging)

Maryland Department of Health and Mental Hygiene.
(n.d.) Guidelines for Submitting a Hazard
Analysis Critical Control Point (HACCP) plan.
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Can you show me an example HACCP Plan?
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Example HACCP 1

• CCP Cooling
• Product if cooled from 140 to 70 within
  two hours and from 70 to 45 within an
  additional four hours
• Monitoring
• Internal product temperature is monitored
  every 30 minutes for six hours
• Corrective Actions
• If food does not reach 70 within 1.5
  hours, food will be placed in an ice bath in
  smaller containers. If product does not reach 45
  within six hours, the food will be discarded
• Equipment
• Reach in refrigerator, stem thermometer, ice
  bath
• Products Rice, Chicken pieces, macaroni and
  cheese
• NOTE This sheet would be completed for each one
  of the processes
• and must include the product list for foods that
  undergo each process

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Example HACCP 2

• Facility My Restaurant
• Preparer My Name
• Date Anyday
• Food Item Potato Salad
• CCP flow diagram
• Cook potatoes Cool Potatoes (CCP)
  Mix (CCP) Cold Hold (CCP) Serve

CCP
Monitoring Procedures
Corrective Action
Equipment Reach in refrigerator, stem thermometer
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Example HACCP 3
Facility Name ___________________________
Location __________________________________ Menu
Item(s) _____________________________
Ingredients _______________________________
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Example HACCP 3, continued
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Questions?

• If you have any questions concerning HACCP
  development, please contact
• The Calvert County Health Department
• Division of Environmental Health
• [phone]