SMF Training & Consulting

HACCP - Hazard Analysis Critical Control Point

Maryland plans are not the same as an FDA or USDA Plan

Effortless HACCP Compliance with SMF Training & Consulting

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 overwhelming and time-consuming. Let us help you simplify the process. With more than hundreds of plans created and submitted to local health departments, our CP-FS certified Sue Farace can help you with your HACCP compliance. When you partner with SMF Training & Consulting, we work directly with officials to ensure that your plan is approved.

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    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

Request a quote today by calling 410-687-1015 or complete contact form below


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