HACCP PLAN DEVELOPMENT

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 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�

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�

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)

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: 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

15. Example HACCP 3:

16. Example HACCP 3, continued:

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