Post on 25-Dec-2015
Chapter 9Food Safety Management Systems
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Food Safety Management Systems
Food Safety Management System Group of procedures and practices
intended to prevent foodborne illness
Actively controls risks and hazards throughout the flow of food
Active managerial control and Hazard Analysis Critical Control Point (HACCP) are 2 ways to build this system
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Food Safety Programs
These must be in place for a food safety management system to be effective:
Personal hygiene program
Facility design and equipment-maintenance
program
Food safety training program
Sanitation and pest control
programs
Supplier selection and specification
program
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Active Managerial Control
Focuses on controlling the CDC’s 5 most common risk factors that cause 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: The Approach
Steps for Using Active Managerial Control
1. Consider the 5 risk factors throughout the flow of food in your operation; identify issues that could impact food safety
2. Create policies and procedures that address the issues you identified
• Consider asking staff for suggestions
• Provide training on these policies and procedures if necessary
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Active Managerial Control: The Approach
Steps for Using Active Managerial Control continued
3. Regularly monitor the policies and procedures that you developed
• This step can help determine if the policies and procedures are being followed
• If not, you may have to revise them, create new ones, or retrain your staff
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Active Managerial Control: The Approach
Steps for Using Active Managerial Control continued
4. Verify that you are actually controlling 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
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HACCP: The Approach
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: The HACCP Plan
To be effective, a HACCP system must be based on a written plan:
It must be specific to each operation’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 7 HACCP Principles
The 7 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: The 7 HACCP Principles
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 hazards
Grilled chicken sandwiches, hamburgers
Chili, soup, sauces
Prepare Serve
Prepare
Prepare
Cook
Cook
Serve
CoolHold Reheat Serve
Salads, cold sandwiches
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HACCP: The 7 HACCP Principles
Principle 2: 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
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HACCP: The 7 HACCP Principles
Principle 3: Establish critical limits For each CCP, establish minimum
or maximum limits; these limits must be met to prevent or eliminate the hazard, or to reduce it to a safe level
Critical Limit
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HACCP: The 7 HACCP Principles
Principle 4: Establish monitoring procedures Determine the best way to check
critical limits—make sure they are consistently met
Identify who will monitor them and how often
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HACCP: The 7 HACCP Principles
Principle 5: Identify corrective actions Identify steps that must be taken when a critical
limit is not met
Determine these steps in advance
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HACCP: The 7 HACCP Principles
Principle 6: Verify that the system works Determine if the plan is working as
intended
Evaluate on a regular basis:
Monitoring charts
Records
Hazard analysis
Determine if your plan prevents, reduces, or eliminates identified hazards
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HACCP: The 7 HACCP Principles
Principle 7: Establish procedures for record keeping and documentation
Keep records for these actions: Monitoring activities
Taking corrective action
Validating equipment (checking for good working condition)
Working with suppliers (invoices, specifications, etc.)
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HACCP: When a HACCP Plan Is Required
A HACCP plan is required if an operation: Smokes food as a method to preserve it (but not to
enhance flavor)
Uses food additives or components such as vinegar to preserve or alter food so it no longer requires time and temperature control for safety
Cures food
Custom-processes animals
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HACCP: When a HACCP Plan Is Required
A HACCP plan is required if an operation: continued Packages food using reduced-oxygen packaging
(ROP) methods
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
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Crisis Management
A successful crisis-management program has a written plan that focuses on 3 areas:
Preparation
Response
Recovery
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Crisis Management: Preparation
To prepare for a foodborne-illness outbreak:
Create a crisis-management team
Train staff on food safety policies and procedures
Develop a foodborne-illness incident report form
Create an emergency-contact list
Develop a crisis-communication plan
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Crisis Management: Response
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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Crisis Management: Recovery
To recover from a foodborne-Illness outbreak:
Work with the regulatory authority to resolve issues
Clean and sanitize all areas of the operation so the incident does not happen again
Throw out all suspected food
Investigate to find the cause of the outbreak
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