chapter 10 food safety management systems
TRANSCRIPT
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Food Safety Management Systems
Food safety management system: Group of practices and procedures
intended to prevent foodborne illness Actively controls risks and hazards
throughout the flow of food
Food Safety Management Systems
These are the foundation of a food safety management system:
Food safety training program
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Quality control and assurance program
Supplier selection and specification program
Personal hygiene program
Food Safety Management Systems
These are the foundation of a food safety management system:
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Standard operating procedures (SOPs)
Pest control programFacility design and equipment maintenance program
Cleaning and sanitation program
Active Managerial Control
Focuses on controlling the five most common risk factors for foodborne illness: 1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene
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Active Managerial Control
There are many ways to achieve active managerial control in the operation: Training programs Manager supervision Incorporation of standard operating procedures (SOPs) HACCP
These are critical to the success of active managerial control: Monitoring critical activities in the operation Taking the necessary corrective action when required Verifying that the actions taken control the risks factors
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The FDA’s Public Health Interventions
The FDA provides recommendations for controlling the common risk factors for foodborne illness: Demonstration of knowledge Staff health controls Controlling hands as a vehicle of
contamination Time and temperature parameters for
controlling pathogens Consumer advisories
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HACCP
The HACCP approach: HACCP is based on identifying significant biological,
chemical, or physical hazards at specific points within a product’s flow through an operation
Once identified, hazards can be prevented, eliminated, or reduced to safe levels
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HACCP
To be effective, a HACCP system must be based on a written plan: It must be specific to each facility’s menu,
customers, equipment, processes, and operations A plan that works for one operation may not work
for another
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HACCP
The seven HACCP principles:1. Conduct a hazard analysis
2. Determine critical control points (CCPs)
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for record keeping and documentation
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HACCP
Principle 1: Conduct a hazard analysis Identify potential hazards in the food served by looking at how it
is processed Identify TCS food items and determine where hazards are likely to occur
for each one; look for biological, chemical, and physical contaminants
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HACCP
Principle 2: Determine critical control points (CCPs) Find points in the process where identified
hazards can be prevented, eliminated, or reduced to safe levels—these are the CCPs
Depending on the process, there may be more than one CCP
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HACCP
Principle 3: Establish critical limits For each CCP, establish minimum or
maximum limits These limits must be met to
o Prevent or eliminate the hazardo Reduce it to a safe level
Critical Limit
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HACCP
Principle 4: Establish monitoring procedures Determine the best way to check critical limits
o Make sure they are consistently met Identify who will monitor them and how often
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HACCP
Principle 5: Identify corrective actions Identify steps that must be taken when a
critical limit is not met Determine these steps in advance
HACCP
Principle 6: Verify that the system works Determine if the plan is working as intended Evaluate the plan on a regular basis using
o Monitoring chartso Recordso Hazard analysis
Determine if your plan prevents, reduces, or eliminates identified hazards
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HACCP
Principle 7: Establish procedures for record keeping and documentation
Keep records for these actions: Monitoring activities Corrective actions Validating equipment (checking for good
working condition) Working with suppliers (invoices,
specifications, etc.)
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HACCP
These specialized processing methods require a variance and may require a HACCP plan: Smoking food as a method to preserve it (but not to
enhance flavor) Using food additives or components such as vinegar to
preserve or alter food so it no longer requires time and temperature control for safety
Curing food Custom-processing animals
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HACCP
These specialized processing methods require a variance and may require a HACCP plan: Packaging food using ROP methods including
o MAPo Vacuum-packedo Sous vide
Treating (e.g. pasteurizing) juice on-site and packaging it for later sale
Sprouting seeds or beans
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Crisis Management
To build a crisis-management program: Create a crisis-management team Prepare for different types of crises Create a written plan tailored to your
operation Test your plan
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Crisis Management
To prepare for a crisis: Create a crisis-management team Create an emergency-contact list Develop a crisis-communication plan
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Crisis Management
To prepare for a foodborne-illness outbreak: Develop a food safety program Train staff on food safety policies and
procedures Create a foodborne illness incident
report formo Get legal guidance when developing ito Train staff to use it
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Crisis Management
The foodborne illness incident report form should document the following: What and when the customer ate at the
operation When the customer first got sick, what the
symptoms where, and how long they were experienced
When and where the customer sought medical attention
What other food was eaten by the customer
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Crisis Management
When responding to a crisis: Work with the media Communicate directly with your key
audiences (customers, stockholders, the community)
Fix the problem and then communicate what you have done
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Crisis Management
When responding to a foodborne- illness outbreak: Take the complaint seriously and express
concern Complete an incident report form Contact your crisis-management team and
the local health department Follow your crisis-communication plan
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Take the complaint seriously and express concern
Don’t admit responsibility Ask for general contact information Complete the foodborne-illness
incident report form
A customer calls to report a foodborne illness
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Responding to a Foodborne-Illness Outbreak
If: Then:
Contact the crisis-management team
Identify common food items to determine the potential source of the complaint
Contact the regulatory authority to assist with the investigation if an outbreak is suspected
There are similar customer complaints of foodborne illness
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Responding to a Foodborne-Illness Outbreak
If: Then:
Responding to a Foodborne-Illness Outbreak
If: Then: Set aside the suspected product
and identify it to prevent further sale Label the product with a “Do Not
Use” and “Do Not Discard” label Log information about the product
including a description, product date, and lot number
If possible, obtain samples of the suspect food from the customer
The suspected food is still in the operation
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Responding to a Foodborne-Illness Outbreak
If: Then: Maintain a list of food handlers
scheduled at the time of the suspected contamination
Interview them about their health status
Exclude the suspected staff member from the operation following requirements
The suspected outbreak is caused by a sick staff member
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Responding to a Foodborne-Illness Outbreak
If: Then: Cooperate with the regulatory
authority to resolve the crisis Provide appropriate documentation
including temperature logs, HACCP documents, staff files, etc.
The regulatory authority confirms your operation is the source of the outbreak
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Crisis Management
To recover from a foodborne-Illness outbreak: Investigate to find the cause of the outbreak Work with the regulatory authority to resolve issues Throw out all suspected food Clean and sanitize all areas of the operation Establish new procedures or revise existing ones based on the
investigation results Develop a plan to reassure customers that the food served in your operation
is safe
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