ServSafe™ Exam Prep & Study Guide

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9. Food Safety Management Systems

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Section Goals

• Describe the prerequisite programs that must be in place to implement a food safety management system.

• Describe the risk factors and interventions used in Active Managerial Control.

• List the steps in implementing an Active Managerial Control system.

• Describe the seven principles of a HACCP system and be able to give examples of actions that demonstrate each one.

• Understand and describe the fundamental principles of crisis management.

Definitions• Food Safety Management System – A group of procedures and practices

intended to prevent foodborne illness.

• HACCP – Hazard Analysis Critical Control Point: A system for controlling risks and hazards throughout the flow of food.

• Critical Control Point – In HACCP: A point in the flow of food where one can intervene to prevent, eliminate, or reduce hazard(s) to a safe level.

• Critical Limit –In HACCP: The measurable standard related to a Critical Control Point. Often a specific time or temperature. (E.g., The critical limit for cooking a chicken breast is 165˚F.)

Prerequisite Programs

• Personal Hygiene Program

• Supplier Selection & Specification Program

• Sanitation & Pest Control Program

• Facility Design & Equipment Program

• Food Safety Training Program

Active Managerial Control

Active Managerial Control focuses on controlling the five most common risk factors that cause foodborne illness, as identified by the CDC.

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.

Active Managerial Control (cont’d)

The FDA Food Code has identified five ways to control these common risk factors. They are:

– Demonstration of Knowledge: Food managers need to show that they can demonstrate what to do to keep food safe.

– Staff health Controls: Policies & procedures to make sure employees are practicing good personal hygiene.

– Controlling hands as a vehicle of contamination: Controls to help prevent cross-contamination from hands to food.

– Time & Temperature Control: You must keep food out of the temperature zone.

– Consumer Advisory: You must provide notice to your customers regarding the risks of consuming raw or undercooked food.

The Active Managerial Approach

The steps involved in establishing an Active Managerial Approach System are:

– Consider The Risk Factors: Identify issues that could impact food safety.

– Create Policies & Procedures: Create policies & procedures to address these risk factors.

– Monitor Those Policies & Procedures : Monitor that the procedures & policies are being followed.

– Verify The System: Check that the established policies and procedures are keeping food safe.

HACCP

• HACCP (Hazard Analysis Critical Control Point) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

The HACCP Approach

• The HACCP Plan is based on seven basic principles:1. Conduct A Hazard Analysis2. Determine Critical Control Points (CCPs)3. Establish Critical Limits4. Establish Monitoring Procedures5. Identify Corrective Actions6. Verify The System Works7. Establish Procedures For Record Keeping &

Documentation

Principle 1: Conduct a Hazard Analysis

• Identify and assess potential hazards in the flow of food you serve. Start by looking at how food is processed in your operation and group like items together.

Principle 2: Determine Critical Control Points (CCPs)

• Identify the points in the process where hazard(s) can be reduced to safe levels or eliminated.

Principle 3: Establish Critical Limits

• For each CCP establish minimum and/or maximum limits.

Principle 4: Establish Monitoring Procedures

• Once critical limits have been established, find the best way for your operation to check them to make sure these limits are constantly and consistently met.

Principle 5: Identify Corrective Actions

• Identify the steps that must be taken if critical limits are not met.

Principle 6: Verify That The System Works

• Determine whether the plan is working as intended to keep food items safe to eat.

Principle 7: Establish Procedures For Record Keeping & Documentation

• Maintain the written HACCP Plan and keep all documentation created in developing it.

When Is a HACCP Plan Required?• When smoking food to preserve it.• When using additives such as vinegar to preserve food or

eliminate the need for time-temperature control.• When curing food.• When custom processing animals. (Such as dressing game for

personal use.)• When packaging food using reduced oxygen (or related)

packaging (ROP) methods.• When treating juice on-site and packaging for later sale. E.g.,

pasteurization• When sprouting seeds or beans• When offering live, mollusks from a display tank

Crisis Management

A successful crisis management plan focuses on; preparation, response and recovery.

– Preparation: Ensure staff is trained to deal with a foodborne illness outbreak including incident forms, an emergency contact list and communication plan.

– Response: Have a plan to quickly respond to a potential crisis

– Recovery: Develop a plan to recover from a foodborne illness and reassure potential customers that the food you serve is safe

ServSafe Essentials

ISBN: 0135026520http://nraef.org

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