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The document provides guidelines from the Maryland Department of Health and Mental Hygiene for submitting a Hazard Analysis Critical Control Point (HACCP) plan for food service facilities. It outlines the requirements for priority assessment, general food handling procedures, necessary contents of a HACCP plan, formatting instructions, and resources for obtaining relevant regulations. The document emphasizes the importance of identifying critical control points in food preparation to ensure safety and compliance with health standards.

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How do you write a HACCP plan?

Assemble the HACCP Team. Describe the food and its distribution. Describe the intended use and consumers of the food. Develop a flow diagram which describes the process. Verify the flow diagram. Conduct a hazard analysis (Principle 1) Determine critical control points (CCPs) (Principle 2)

What is the HACCP plan template?

To create a HACCP flow chart in five steps, define all processes in your company, list all HACCP process steps, define (critical) control points, define control measures, and verify your HACCP flow chart.

What are the 7 steps of HACCP?

The Hazard Analysis and Critical Control Point (HACCP) system provides a systematic, globally-recognized approach to reducing safety hazards in food production systems. Use a HACCP system to control potential biological, physical, and chemical hazards that threaten the integrity of each of your food products.

What should a HACCP plan include?

Make an HACCP food plan identify any hazards that must be avoided, removed or reduced. identify the critical control points ( CCPs ) - the points when you need to prevent, remove or reduce a hazard in your work process. set limits for the CCPs. make sure you monitor the CCPs.

What is the HACCP plan?

The word HACCP (Hazard Analysis Critical Control Point) refers to procedures you must put in place to ensure the food you produce is safe. These procedures make up your food safety management system based on the principles of HACCP.

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What are the 12 steps of a HACCP plan?

12 Steps of HACCP Assemble and train the HACCP team. Describe the products and processes. Identify intended users. Construct a flow diagram. Validate the flow diagram. Conduct a hazard analysis (Principle 1) Determine the critical control points (CCPs) (Principle 2) Establish critical limits for each CCP (Principle 3)

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