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HAZARD ANALYSIS
CRITICAL CONTROL POINT (HACCP) PLANS
Maryland Health-General Code Annotated and the Code of Maryland
Regulations (COMAR) require that plans and specifications be
submitted to the local health department when anyone proposes to
construct a food establishment, remodel or alter a food
establishment, or significantly change/add menu items. The minimum
information provided must include the plans and specifications of
the building and food equipment and any other information required
by the local health department. A plan must be submitted that
identifies foods received, processed or manufactured, and the food
handling and preparation procedures, as well as employee training
procedures, in order to assess proper identification of potential
hazards. A plan with this information is called a HACCP plan. HACCP
plans are required for all facilities that are classified as
MODERATE or HIGH priority facilities. Use the links below to view
and print the guidelines and form.
These
files are created in Adobe Acrobat as a .pdf file. You can
click on the link below to open the file and browse on your computer
(if you do not have Adobe Acrobat,
click
here to get your free download). Or you can right click on
the link below and click on "save as" to save to your desktop for
viewing locally on your computer.
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