HACCP PLAN DEVELOPMENT CALVERT COUNTY HEALTH DEPARTMENT

What is a HACCP Plan?

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

Am I required to have a HACCP Plan?

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.

What is a Potentially Hazardous Food?

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 <0.85 or pH < 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.

What are Safe Food Handling Temperatures?

How do I formulate a HACCP Plan?

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.

Can you show me an example HACCP Plan?

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

Example HACCP 2: CCP Monitoring Procedures Corrective Action 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 Cook potatoes to an internal temperature of 145 °, cool from 140 ° to 70 ° within two hours and cool from 70 ° to 45 ° within and additional four hours Monitor temperature hourly Discard Product Mix prechilled ingredients and rapidly rechill to 45° after preparation Monitor product temperature every 30 minutes Discard if product is not 45° within two hours Cold Hold at 45° or less Monitor refrigerator thermometer hourly Discard if product that is greater than 45° for more than 2 hours Equipment: Reach in refrigerator, stem thermometer

Example HACCP 3: Facility Name: ___________________________ Location: __________________________________ Menu Item(s): _____________________________ Ingredients: _______________________________ Receiving Yes Not Applicable Source Approved Not adulterated/spoiled Temperature ≤45°/≤0° No swollen or dented cans Pasteurized crab ≤38° Refuse delivery Discard Food Other: ________________ Cold Storage/Cold Hold Raw foods separated from cooked product Temperature ≤45°/≤0° (circle) Discard if food is >45° for __ hrs. Discard pasteurized crab >38° Do not refreeze food greater than ____ ° Other: ________________ Thaw Microwave In refrigerator at ≤45° Under running water ≤70° Other: _______________ Discard food Alter process Cook Internal Temperature of (taken at coolest part): Chicken 165° for 15 sec. Roast Beef 130° for 121 min. Ground Beef, Commuted Meats 155° for 15 sec Other 145° for 15 sec Continue heating until internal temperature is attained

Example HACCP 3, continued: Preparation/Ready to Serve Items Yes Not Applicable Employee hygiene maintained Equipment cleaned and sanitized Minimize hand contact Time of food at ambient temperature ______ Prechilling ingredients to 45° or less Food in pans <3” depth Clean hands/clean and sanitize equipment Discard food >45° for __ hrs. Other: _____________ Hot Holding Hold food at 140° or greater Check food every _____ Maximum holding time: ______ Rapidly reheat to 165° and hold at 140° if <____hrs. Discard if <140° for ____hrs. Other: _______________ Cooling Cool in shallow pans <3” in depth Ice bath until reaches 45° Refrigerate Monitor temperature _____hrs. Cool to 70° in 2 hours, from 70° to 45° in 4 hours Rapidly reheat to 165° if not cooled in 6 hours, discard if > 6 hours Discard product Reheat Rapidly reheat to 165° or greater in ≤ 2 hours Temperature taken at coolest part of product Timed reheat Continue heating until internal temperature is attained Other: ________________

Questions? If you have any questions concerning HACCP development, please contact: The Calvert County Health Department Division of Environmental Health (410) 535-3922