1. HACCP PLAN DEVELOPMENT
CALVERT COUNTY HEALTH DEPARTMENT

2. What is a HACCP Plan?

3. 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

4. Am I required to have a HACCP Plan?

5. COMAR
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

6. What is a Potentially Hazardous Food?

7. 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

8. What are Safe Food Handling Temperatures?

10. How do I formulate a HACCP Plan?

11. 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.

12. Can you show me an example HACCP Plan?

13. 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

14. 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

15. 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

16. 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: ________________

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