SMF Training & Consulting
1107 North Point Blvd, Suite 226
Baltimore MD 21224
410-687-1015

HACCP - Hazard Analysis Critical Control Point
FSMS - Food Safety Management Systems

Have you been asked by your local sanitation officer to provide a HACCP plan and you don't know where to start?

SMF Training & Consulting can help develop a HACCP Plan or Comprehensive FSMS for your retail food service facility.

Call our office at 410-687-1015 or complete contact form below









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The 7 principles of HACCP

  • Conduct a Hazard Analysis
  • Identify Critical Control Points
  • Establish Critical Limits
  • Establish Monitoring Procedures
  • Establish Corrective Actions
  • Establish Verification Procedures
  • Record Keeping Procedure

"HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product." (credit www.fda.gov)

HACCP Plan for retail facility in Maryland

Department of Health and Mental Hygiene (DHMH) has specific recommendations for creating a HACCP plan for Moderate and High Priority retail food facilities in Maryland.

We understand that creating a plan can be a complicated and time consuming process. Sue Farace, CP-FS has created 100's of plans for submission to local health departments. She also PCQI certified. When you hire SMF Training & Consulting for HACCP Compliance we work directly with the officials to get your plan approved. We make the process as easy as possible for you. Simply email your menu and we will provide you with a quote within 24 business hours. We offer discounts to Non-Profit organizations.

    A standard restaurant HACCP Plan includes:
  • Employee Training Program
  • Standard Operating Procedures (SOP's)
  • General Food Handling Information and Procedures
  • Priority Assessment
  • Hazard Analysis
  • HACCP Charts
  • Sample Logs and Schedules

We offer discounts to Non-Profit organizations.
Call our office today at 410-687-1015 or use the contact form to the right.

Comprehensive Food Safety Management Systems

A well written HACCP plan is part of your overall food safety management system and should be part of your day to day operations. However, HACCP is only the beginning of your full Food Safety Management System.(FSMS)
A FSMS is team members understanding, consistently following and documenting the processes and procedures you have in place to minimize the risk of contamination of food.
Management must make a commitment to food safety and develop a food safety team. This should include key staff members from each department or station and possibly an outside consultant for expert advise.

Read more about developing your own FSMS here or call our office at 410-687-1015 to discuss your needs.