jimtrue.com : school : CUL112 : CH10: Food Safety Management Systems

Posted by Jim True on August 12, 2009 7:50 PM. Last Updated August 12, 2009 7:50 PM

Disclaimer for all material noted here is at the bottom of this web page.

CH10: Food Safety Management Systems

Food Safety Management System

• Group of procedures and practices intended to prevent food-borne 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

Food Safety Programs

• these must be in place for a food safety management system to be effective:
• Personal hygiene program
• Supplier selection and specification program
• Sanitation and pest control programs
• Facility design and equipment maintenance program
• Food safety training program

Active Managerial Control

• Focuses on controlling the CDC's 5 most common risk factors that cause food-borne 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

Active Managerial Control: the Approach

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
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
4. Verify that you are actually controlling risk factors
• Use feed back 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

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
• 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
• 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

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
• examples:
• • Salads, cold sandwiches: prepare -> serve
  • Grilled chicken sandwiches, hamburgers: prepare -> cook -> serve
  • Chili, soup, sauces: prepare -> cook -> hold -> cool -> reheat -> serve

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

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
• example: poultry: Critical Limit: 165F (74C)

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

Principle 5: Identify Corrective Actions

• Identify steps that must be taken when a critical limit is not met
• Determine these steps in advance

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

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.)

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
• Packages food using reduced oxygen packaging (ROP) Methods
• Treats (e.g. pasteurizes) juice onsite and packages it for later sale
• Sprouts seeds or beans
• Offers live, molluscan shellfish from a display tank

Crisis Management

• A successful crisis-management program has a written plan that focuses on 3 areas:
• Preparation
• Response
• Recovery
• Preparation
• To prepare for a food-borne illness outbreak:
• Create a crisis-management team
• Train staff on food safety policies and procedures
• Develop a food-borne illness incident report form
• Create an emergency contact list
• Develop a crisis communication plan
• Response
• When responding to a food-borne 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
• Recovery
• To recover from a food-borne 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

Next week, there will be an open book quiz on Chapter's 6, 7 and 8

Disclaimer: These are MY notes taken from classroom lectures while I'm in the classroom. While I'm perfectly happy to share my notes with my classmates and I know I take very good notes, you should still make every effort to attend the class and TAKE YOUR OWN NOTES. I will not transcribe everything the instructor says in the classroom, and I will NEVER post pre-exam reviews. My notes will not replace the value of actually attending class and taking your own class notes.I also cannot attest to their accuracy, other than they are what was provided in the lecture; you should not reference my notes as "expert opionion" by any means, and if you notice an error or omission, please do me the favor of e-mailing me with the correction and I will re-post my notes. End of Disclaimer.