SMF Training & Consulting
"I care about food safety and helping you grow your business"
Owner, Sue Farace, CP-FS

You can reach Sue, the owner and instructor, at 410-687-1015 during normal business hours.




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?
Are you a small manufacturer not in compliance with FSMA and Preventive Controls for Human Food?
SMF Training & Consulting can help develop a comprehensive HACCP Manual or FSMS for your facility.

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

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We can create a HACCP Plan for you


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 or FSMA 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.
Call our office today at 410-687-1015 or use the contact form below.









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What is HACCP?


"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)

    A standard restaurant HACCP Plan includes:
  • Employee Training Program
  • List of Approved Suppliers
  • Facility Maintenance Plan
  • Standard Operating Procedures (SOP)
  • Facility Menu
  • Hazard Analysis
  • HACCP Charts

We offer discounts to Non-Profit organizations.