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(c) and (f). "The HACCP system includes the development of hazard analysis plans (HAPs) for hazardous food products, including those under the control of the Department of the Environmental Quality, the State of Maryland Department of Agriculture, and state or federal regulatory agencies. These hazard analyses are prepared to detect the occurrence and source of hazards identified in HACCP plans. Plans include a comprehensive assessment of all hazards reasonably anticipated to affect the safe production or distribution of a food product under the HACCP system. The HACCP system includes the development of hazard analysis plans (HAPs) for hazardous food products, including those under the control of the Department of the Environmental Quality, the State of Maryland Department of Agriculture, and state or federal regulatory agencies. These hazard analyses are prepared to detect the occurrence and source of hazards identified in HACCP plans. Plans include a comprehensive assessment of all hazards reasonably anticipated to affect the safe production or distribution of a food product under the HACCP system.(21-321, Annotated Code of Maryland, and the Code of Maryland Regulations (COMAR) 10.15(c) and (f). HAHMM An HACCP Plan Review and Evaluation (PRASE) is conducted under the HACCP Program to evaluate the HACCP Plan(s) prepared or revised according to Department of Health and Mental Hygiene (DHMH) standards, Federal, State, or local, and to ensure that HACCP is being followed as required by these standards, requirements, or regulations. In the review, the HACCP Plan(s) should be evaluated in terms of their potential to prevent and control foodborne illnesses, disease outbreaks, and loss of life. (For example, the plan should cover the following: all steps taken to control the hazards identified in the HACCP Plan). The PRASE may include a review of the HACCP System, its structure, controls, and operations, and an assessment of the HACCP Plan, including any changes that might have been made since the last evaluation of the HACCP Plan. (HACCP System.) HACCP Program According to Federal and State regulations, the Department is responsible for the supervision, training, and control of the HACCP Program. (See the list below.) Under the supervision of the DHMH, the HACCP Program is one of three State requirements that must be met before a food safety plan may be considered for recognition as a National Plan

The first step in developing a hazard program is to gain management commitment and to assemble a NASA team top management must be fully committed to product safety to hazard to make the program effective after the commitment is obtained the high subteam can be assembled the hazard team should be multidisciplinary and should represent individuals from all areas of the facility for example this team can include representatives from QA Ramp;D sanitation maintenance shipping and receiving production and purchasing departments bringing in knowledge from different parts of operations helps identify food safety risks from different points of view it also facilitates communication to each department for successful implementation to assemble the team first start off by assigning a hazard team leader who has an official hasp training certificate and has experience in the field prepare a list of all hazard team members to identify the team leader the title of each member their contact info and the type of passive training they have received if a food safety consultant is hired to support the company's food safety programs his or her name can be added to the list of team members as a second remember once the hazard team is formed it is important for its members to meet on a regular basis to ensure the program is being developed consistently until completion some of their tasks will include reviewing information conducting hazard analysis and discussing implementation strategies as well as any issues that have been found they will need to make decisions on the following items the number of Hazard plans the scope of each has a plan which lists all the products and processes falling under each plan, and they will have to decide on human and financial resources hazard meeting minutes should be properly recorded and issues action plans responsibilities and due dates should be set and monitored the corrective actions should be verified to ensure they are effective after hasp has been implemented they should continue to meet on regular basis perhaps every six months and whenever changes need to be made to the hazard plans the hazard team may be asked for an interview by the auditor to test their knowledge about hazard at minimum they should know the twelve-step for developing you has a program as well as the seven principles when determining the number of has a plan normally similar products with similar hazards produce in the same line or group together on their one has a plan the number of hazard plans needed depends on the types of products processed the number of products processed the differences in processing steps and equipment use as well as the hazards and controls associated with ingredients and products can often be grouped into one category and use one has a plan if they differ only in characteristics that do not affect food safety for example if the products only vary in flavor let's take a pad align where perhaps different recipes are produced or...