10-1 food safety management systems. 10-2 apply your knowledge: test your food safety knowledge...
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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
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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)
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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
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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
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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.
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Active Managerial Control: The Approach
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
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Active Managerial Control: The Approach
Steps for using active managerial control: continued
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
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Active Managerial Control: The Approach
Steps for using active managerial control: continued
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
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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
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Active Managerial Control Example: continued
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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
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Active Managerial Control Example: continued
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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
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Active Managerial Control Example: continued
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
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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
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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 facility’s menu, customers, equipment, processes, and operations
A plan that works for one establishment may not work for another
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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
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HACCP: The 7 HACCP Principles
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
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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
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HACCP: The 7 HACCP Principles
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
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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
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HACCP: The 7 HACCP Principles
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
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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
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HACCP: The 7 HACCP Principles
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
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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)
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HACCP: The 7 HACCP Principles
Principle Five: 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 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
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HACCP: The 7 HACCP Principles
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
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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
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HACCP: The 7 HACCP Principles
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
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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
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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
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Apply Your Knowledge: It’s the Principle of the Thing
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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
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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)
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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
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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
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