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.