SMF Training & Consulting

HACCP - Hazard Analysis Critical Control Point

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 DHMH compliant HACCP Plan for your retail food service facility.

HACCP Plans for retail facilities 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 fill out the contact form and we will contact you 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.

Call our office at 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