Control Program for

Listeria monocytogenes

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LM Control Program

Prevention/Control Programs– Sanitation, Personal Hygiene, Temp.

Controls, etc.

Verification of Control Program

Maintenance Programs– On-going training, Recall plan,

Maintenance of prevention and control programs

Verification Strategies

1. Record Keeping2. Examination of Critical Factors (In-

House Audits)3. Third Party Audits4. Microbiological Testing5. Evaluate Employee Performance

Record Keeping

Purpose: Jobs are completed Jobs are done correctly Critical limits are not exceeded

– Time– Temperature

Document correction actions

Record Keeping

1. Develop a log book(s)2. Training employees on when and

how to complete logs3. Completing logs when required

Record Keeping

Examples of records: Receiving logs Time & temperature logs

– Refrigeration– Cooking

Sanitation logs

Examination of Critical Factors

In-house audits– Regularly check factors that are critical

to reducing and eliminating LM Critical Factors Include

– Temperature control– Equipment maintenance– Flow of food/personnel– Sanitation procedures– Personal hygiene

Examination of Critical Factors

Review regulatory inspections– May highlight areas where food safety

controls need to be added or improved Visually inspect critical factors Regularly inspect records for

problems or trends– Malfunctioning equipment– Infrequent sanitation

Third Party Audits

Evaluate if food safety program is working

Unbiased opinion Different view-point

Microbiological Testing

Why? Verification of food safety program

– Cost-effective evaluation– Initial baseline study– On-going testing to identify

improvements and/or problems

Microbiological Testing

Where? Environmental Food contact surfaces High risk food products

Microbiological Testing

Test for what? Indicator organisms Generic listeria Listeria monocytogenes

Microbiological Testing

Who? Employees Management Third party

Employee Performance

Factors affecting Employee

ability/knowledge Time Motivation

Employee Performance

In-house Audits Personal hygiene Sanitation Record keeping

Employee Performance

If there are problems Additional training Modification of control measures

– To fit into employee job duties– Without compromising food safety

Employee Performance:Encourage and

Reward! Monetary rewards Promotions Employee of the Month program Paid time-off Verbal encouragement