PrimusGFS Audit Food Safety Management Systems (Module 1 ...
Chapter 10 Food Safety Management Systems
-
Upload
kellygcdet -
Category
Education
-
view
160 -
download
4
Transcript of Chapter 10 Food Safety Management Systems
![Page 1: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/1.jpg)
![Page 2: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/2.jpg)
10-2
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
![Page 3: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/3.jpg)
Food Safety Management Systems
These are the foundation of a food safety management system:
Food safety training program
10-3
Quality control and assurance program
Supplier selection and specification program
Personal hygiene program
![Page 4: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/4.jpg)
Food Safety Management Systems
These are the foundation of a food safety management system:
10-4
Standard operating procedures (SOPs)
Pest control programFacility design and equipment maintenance program
Cleaning and sanitation program
![Page 5: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/5.jpg)
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
10-5
![Page 6: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/6.jpg)
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
10-6
![Page 7: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/7.jpg)
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
10-7
![Page 8: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/8.jpg)
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
10-8
![Page 9: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/9.jpg)
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
10-9
![Page 10: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/10.jpg)
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
10-10
![Page 11: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/11.jpg)
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
10-11
![Page 12: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/12.jpg)
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
10-12
![Page 13: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/13.jpg)
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
10-13
![Page 14: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/14.jpg)
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
10-14
![Page 15: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/15.jpg)
10-15
HACCP
Principle 5: Identify corrective actions Identify steps that must be taken when a
critical limit is not met Determine these steps in advance
![Page 16: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/16.jpg)
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
10-16
![Page 17: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/17.jpg)
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.)
10-17
![Page 18: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/18.jpg)
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
10-18
![Page 19: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/19.jpg)
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
10-19
![Page 20: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/20.jpg)
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
10-20
![Page 21: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/21.jpg)
Crisis Management
To prepare for a crisis: Create a crisis-management team Create an emergency-contact list Develop a crisis-communication plan
10-21
![Page 22: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/22.jpg)
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
10-22
![Page 23: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/23.jpg)
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
10-23
![Page 24: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/24.jpg)
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
10-24
![Page 25: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/25.jpg)
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
10-25
![Page 26: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/26.jpg)
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
10-26
Responding to a Foodborne-Illness Outbreak
If: Then:
![Page 27: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/27.jpg)
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
10-27
Responding to a Foodborne-Illness Outbreak
If: Then:
![Page 28: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/28.jpg)
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
10-28
![Page 29: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/29.jpg)
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
10-29
![Page 30: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/30.jpg)
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
10-30
![Page 31: Chapter 10 Food Safety Management Systems](https://reader034.fdocuments.us/reader034/viewer/2022050900/5873ccb81a28ab9d168b56d5/html5/thumbnails/31.jpg)
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
10-31