Maryland mandates HACCP plans for all food service facilities. Whether you’re a new operator or an experienced owner, you might see this requirement as bureaucratic red tape. However, when crafted properly, a HACCP plan can be a valuable asset for your facility.

With over 25 years of experience in writing HACCP plans for Maryland, I’ve developed a streamlined system that ensures your plan is not only comprehensive but also competitively priced and quickly approved by inspectors. If you haven’t updated your HACCP plan after significant menu or equipment changes, or if it’s over five years old, you may be at risk for violations.

Feel free to call me at 410-687-1015 or send mail to sue@suefarace.com with your current menu for a no-obligation quote!

Benefits of having a well written plan:

1. Compliance with Regulations: It ensures that your food service facility meets state and local health regulations, reducing the risk of penalties or closures.
2. Enhanced Food Safety: A well-developed HACCP plan helps identify and mitigate potential hazards in food preparation, improving overall food safety for customers.
3. Operational Efficiency: By outlining clear procedures and protocols, a HACCP plan can streamline operations, making it easier for staff to follow food safety practices.
4. Improved Inspection Outcomes: Facilities with comprehensive HACCP plans are often viewed more favorably by health inspectors, leading to quicker approvals and fewer violations.
5. Reduced Liability: A solid HACCP plan can provide legal protection in case of foodborne illness claims by showing that you follow industry best practices.
6. Adaptability to Menu Changes: Regularly updating your HACCP plan allows you to quickly adapt to new menu items or equipment, ensuring ongoing compliance and safety.
7. Training and Accountability: It serves as a training tool for staff, fostering a culture of food safety and accountability within your team.

EGGS! 

When I conduct my Food Manager trainings the subject of eggs comes up a lot! Here are the Maryland Regulations,  from where to store them to what documentation you need to keep for inspections.

Purchasing

• Only purchase from an approved or licensed company that is authorized to sell shell eggs.  
• Only Grade A or higher eggs are to be used.

Receiving

• The eggs should be inspected for cracks, reject any cracked eggs.
• The temperature around the shell egg should be 45 degrees or lower
•  COMAR 10.15.03.05(3) states: 

(3) The invoice or equivalent record required in §A(2) of this regulation contains the following information written in English:

(a) Name and address of the seller and buyer;

(b) Date of delivery;

(c) Grade and size of eggs delivered; and

(d) Quantity of eggs sold in number by grade and size;

• If the grade and size are not on invoice you need to keep this documentation from the egg carton or packaging.  Documentation needs to be saved for 90 days.

Storing

• Eggs can be stored at 45 degrees, but unless you have a separate unit they are typically stored at 41 degrees or below.
• According to the National Environmental Health Association, eggs are stored on the second shelf of the unit with seafood and below RTE foods.

Preparation

• Eggs that will be prepped and not cooked or not cooked to correct temperatures, should be pasteurized as a good practice.
• Pooled eggs (shell eggs cracked and combined together) should always have temperature control.  Do not leave egg washes setting out.  It is a good practice to use a pasteurized egg when temperature abuse may occur by staff.   For example, omelet bars or egg washes for chicken or seafood.

Cooking

• Eggs for immediate service: 145 degrees for 15 seconds.
• Eggs for hot hold, in kitchen or buffet.  This includes eggs used in another dish that will be hot held. 155 for 15 seconds.

Serving

• If you are going to serve an undercooked egg or a dish that contains an undercooked egg this is the warning that must be posted clearly for the customer ordering food to see:  “Consuming raw or undercooked animal foods may increase your risk of contracting a foodborne illness, especially if you have certain medical conditions.”
• Never serve an undercooked shell egg, one that is not pasteurized,  in a high risk facility.

I have many friends that are boasting how great they feel after going on a Kale Smoothie a day regimen.  Knowing the additional risks of consuming raw cut leafy greens and juicing I had my concerns.    I dug in to do some research expecting to find a plethora of data.   I was surprised to find not much information supporting my concerns. I did discover information about consuming Kale everyday.  For instance, over consumption apparently could lead to Kidney and Gall Stones due too high Oxalates . Since I am not a nutritionist I will leave that alone.  However, here is an article that discusses these and other issues,  Incredible Smoothies 

Back to food safety, I was scratching my head wondering why couldn’t I find supporting documentation.  Then it occurred to me, is it possible that this relatively new practice has not experienced any major problems yet.  Yes, I do believe that we will be hearing more about this in the future.  Why? Well because until recently there were not masses eating raw kale.  Generally it was cooked thoroughly which reduces certain pathogens like E.coli and Salmonella to acceptable levels.

I am not suggesting that these shakes should be avoided. They are a wonderful way increase your vegetable intake.   However, take some precautions and your risk of contracting a foodborne illness  will be reduced.  Here are a few suggestions to follow:

• Wash your hands and clean and sanitize your surfaces before starting any food preparation in the kitchen.
• Purchase Kale pre-washed and bagged from a reputable supplier.  Earthbound Farms has an excellent food safety system in place.  Purchasing loose Kale exposes you to whoever and whatever has touched it.  Just think of the how many people have touched the leaf before you consume it.
• If you do purchase loose kale, wash the full leaf in slightly warmer water than the temperature of the produce, allow it to air dry before cutting.
• Keep it cool.  41 ° or below.  Cut leafy greens MUST have refrigeration.  Especially after being blended, cut or juiced.
• Make only enough that you will consume right away.  Avoid preparing to far in advance.
• Discard any juice or smoothie that has been stored above 41 ° for more than 4 hours.
• Be especially cautious when serving to Children 0-4, the elderly and persons with immune compromised systems.

What is better for a summer time Sunday dinner than a Maryland style soft crab sandwich.   After a day out on the water we were looking for a quick and easy dinner.   The first idea tossed about was soft crabs.  So, off to Vince’s Crab House in Middle River we went.  We opted for the $5 size, a perfect fit on a sandwich and a pound of in store made cold slaw.  Brenda the owner, took time to clean them for me at no additional charge.    A quick  stop at the grocery and back home.

A lite dredge in my special seasoning blend, lots of butter in my favorite cast iron fry pan on a medium high heat and sizzle, sizzle cook till brown on both sides and make sure it is 145° internal temperature.  While they were cooking I grilled two large Portabella mushrooms.

The only items missing from this delicious meal was fresh Maryland tomato, but I guess we will have to wait a few more weeks for that.