10-1 Food Safety Management Systems. 10-2 Apply Your Knowledge: Test Your Food Safety Knowledge 1.True or False: Active managerial control focuses on

10-1

Food Safety Management Systems

10-2

Apply Your Knowledge: Test Your Food Safety Knowledge

1. True or False: Active managerial control focuses on controlling the most common foodborne-illness risk factors identified by the CDC

2. True or False: Purchasing fish directly from a local fisherman would be considered a risk in an active managerial control system

3. True or False: A critical control point (CCP) is a point in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels

4. True or False: If cooking is a CCP for ground beef patties, then ensuring the internal temperature reaches 155°F (68°C) for fifteen seconds would be an appropriate critical limit

5. True or False: An establishment that cures food must have a HACCP plan

10-2

10-3

Food Safety Management Systems

A Food Safety Management System is:

A group of programs, procedures, and measures for preventing foodborne illness

Designed to actively control risks and hazards throughout the flow of food

Two systematic and proactive approaches

Active managerial control

Hazard Analysis Critical Control Point (HACCP)

10-4

Prerequisite Food Safety Programs

These must be in place for a food safety management system to be effective

Personal hygiene program

Food safety training programs

Sanitation and pest control

programs

Supplier selection and specification

programs

Facility design and equipment maintenance

programs

10-5

Active Managerial Control

Active Managerial Control:

Focuses on controlling the CDC’s 5 most common risk factors responsible for foodborne illness:

Purchasing food from unsafe sources

Failing to cook food adequately

Holding food at improper temperatures

Using contaminated equipment

Practicing poor personal hygiene

10-6

Active Managerial Control: The Approach

Steps for using active managerial control:

Consider the five risk factors as they apply throughout the flow of food and identify any issues that could impact food safety.

1

10-7


Steps for using active managerial control: continued

Develop policies and procedures that address the issues that were identified Consider input from staff Provide training on these policies and

procedures if necessary

2

10-8



Regularly monitor the policies and procedures that have been developed This step can help determine if the

policies and procedures are being followed If not, it may be necessary to

revise them, create new ones, or retrain employees

3

10-9



Verify that the policies and procedures you have established are actually controlling the risk factors Use feedback from internal and external

sources to adjust the policies and procedures for continuous improvement Internal sources: records, temperature

logs, and self inspections External sources: health inspection

reports, customer comments, and quality assurance audits

4

10-10

Active Managerial Control Example

Consider the five risk factors as they apply throughout the flow of food and identify any issues that could impact food safety

A seafood restaurant chain identified purchasing seafood from unsafe sources as a risk in their establishment

10-10

1

10-11

Active Managerial Control Example: continued

10-11

Develop policies and procedures that address the issues that were identified

To avoid buying unsafe product, the seafood restaurant chain developed a list of approved vendors

Next, they created a policy stating that seafood could only be purchased from vendors on this list

2

10-12


10-12

3 Regularly monitor the policies and procedures that have been developed.

To ensure the policy was being followed, the seafood restaurant chain decided that seafood invoices and deliveries would be monitored

10-1310-13

4


Verify that the policies and procedures you have established are actually controlling the risk factors.

On a regular basis, the seafood restaurant chain looked at the criteria they had established for selecting seafood vendors, to ensure it was still appropriate for controlling the risk

They also decided to review their policy whenever a problem arose and change it if necessary

10-14

HACCP: Philosophy

The HACCP Philosophy:

If significant biological, chemical, or physical hazards are identified at specific points within a product’s flow through the operation, they can be:

Prevented

Eliminated

Reduced to safe levels

10-15

HACCP: The HACCP Plan

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 establishment may not work for another

10-16

HACCP: The 7 HACCP Principles

The Seven HACCP Principles

Conduct a hazard analysis

Determine critical control points (CCPs)

Establish critical limits

Establish monitoring procedures

Identify corrective actions

Verify that the system works

Establish procedures for record keeping and documentation

1

2

3

4

5

6

7

10-17


Principle One: Conduct a Hazard Analysis

Identify potential hazards in the food served by looking at how it is processed

Once common processes have been identified, determine where hazards are likely to occur for each (biological, chemical, physical)

Grilled chicken sandwiches, hamburgers

Chili, soup, sauces

Prepare Serve

Prepare

Prepare

Cook

Cook

Serve

CoolHold Reheat Serve

Salads, cold sandwiches

10-18

HACCP Example: Conducting a Hazard Analysis

Enrico’s looked at their menu and noted:

Several dishes, including the spicy charbroiled chicken breast, are received, stored, prepared, cooked, and served the same day

They determined that:

Bacteria were the most likely hazard to food prepared by this process

10-18

10-19


Principle Two: Determine Critical Control Points (CCPs)

Find the points in the process where the identified hazard(s) can be prevented, eliminated, or reduced to safe levels—these are the CCPs

Depending on the process, there may be more than one CCP

10-20

HACCP Example: Determine Critical Control Points CCPs

Enrico’s identified cooking as a CCP for the chicken breasts:

Cooking is the only step that will eliminate or reduce bacteria to safe levels

Since the chicken breasts were prepared for immediate service, cooking was the only CCP

Cooking is the same CCP for other products prepared and cooked for immediate service

10-20

10-21


Principle Three: Establish Critical Limits

For each CCP, establish minimum or maximum limits that must be met to prevent or eliminate the hazard or to reduce it to a safe level

Critical Limit

10-22

HACCP Example: Establish Critical Limits

Since cooking was the CCP for Enrico’s chicken breasts:

Management determined that the critical limit would be cooking the chicken to a minimum internal temperature of 165°F (74°C) for fifteen seconds

They decided that:

The critical limit could be met byplacing the chicken breasts in thebroiler for 16 minutes

10-22

10-23


Principle Four: Establish Monitoring Procedures

Determine the best way to check critical limits to ensure they are consistently met

Identify who will monitor them and how often

10-24

HACCP Example: Establish Monitoring Procedures

Enrico’s chose to check the critical limit by:

Inserting a clean and sanitized thermocouple probe into the thickest part of each breast

The grill cook must check the temperature of each chicken breast to ensure it has reached 165°F (74°C)

10-24

10-25


Principle Five: Identify Corrective Actions

Identify steps that must be taken when a critical limit is not met

Determine these steps in advance

10-26

HACCP Example: Identify Corrective Actions

At Enrico’s, if the chicken breast has not reached its critical limit:

The grill cook must keep cooking the breast until it has been reached

This and all other corrective actions are noted in the temperature log

10-26

10-27


Principle Six: Verify That the System Works Determine if the plan is working as

intended Evaluate on a regular basis:

Monitoring charts Records How the hazard analysis was

performed Determine if the plan adequately

prevents, reduces, or eliminates identified hazards

Photo courtesy of Roger Bonafield and Dingbats

10-28

HACCP Example: Verify That the System Works

To verify that the system was working, Enrico’s: Checked temperature logs weekly to

identify patterns or to determine if processes or procedures needed to be changed

They noticed: Toward the end of each week the chicken

breast often failed to meet the critical limit They discovered their vendor was

delivering a slightly larger chicken breast They worked with the vendor to ensure

they received the proper sized chicken and included a weight check during receiving

10-28

10-29


Principle Seven: Establish Procedures for Record Keeping and Documentation

Keep records obtained when:

Developing your HACCP plan

Performing monitoring activities

Corrective action is taken

Equipment is validated

Working with suppliers

10-30

HACCP Example: Establish Procedures For Record Keeping

Enrico’s determined that:

Time-temperature logs should be kept for 3 months

Receiving invoices should be kept for 60 days

Enrico’s uses this information to:

Support their HACCP plan

Revise their HACCP plan when necessary

10-30

10-31

HACCP: When a HACCP Plan is Required

A HACCP Plan is required if an establishment: Smokes or cures food as a method of food

preservation

Uses food additives as a method of food preservation

Packages food using a reduced-oxygen packaging (ROP) method

Offers live, molluscan shellfish from a display tank

Custom-processes animals for personal use

Packages unpasteurized juice for sale to the consumer without a warning label

Sprouts beans or seeds

10-31

10-32

Apply Your Knowledge: It’s the Principle of the Thing

10-32

Identify the HACCP principle defined by each statement:

Checking to see if critical limits are being met

Retention of documents obtained when creating and implementing a HACCP plan

Assessing risk within the flow of food

Specific places in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels

Predetermined step taken when a critical limit is not met

Minimum or maximum boundaries that must be met to prevent a hazard

Determining if the HACCP plan is working as intended

A

B

C

D

E

F

G

10-33

Crisis Response: A Foodborne Illness Complaint

Responding to a foodborne illness complaint:

Take all customer complaints seriously

Express concern and be sincere

Do not admit responsibility or accept liability

Listen carefully and promise to investigate and respond

Consider developing an incident report (with legal guidance)

10-34

Crisis Response: A Confirmed Foodborne Illness Outbreak

If a Foodborne Illness Outbreak is Confirmed: Accept responsibility Cooperate with the investigation

Crisis response may include: Isolating suspect food Preventing further sale of suspect food Obtaining samples from affected

customer Excluding suspect employees from the

establishment

10-35

HACCP: When a HACCP Plan Is Required (2010 Update)

A HACCP plan is required if an operation: continued

Packages food using ROP methods including:

MAP

Vacuum-packed

Sous vide

Treats (e.g., pasteurizes) juice on-site and packages it for later sale

Sprouts seeds or beans

Offers live, molluscan shellfish from a display tank

Documents

10-1 Food Safety Management Systems. 10-2 Apply Your Knowledge: Test Your Food Safety Knowledge 1.True or False: Active managerial control focuses on