cdc risk factor mgmt
Post on 16-Jul-2015
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Darden
● Darden is the world’s largest full service restaurant company
Red Lobster, Olive Garden, Longhorn Steakhouse
Capital Grille, Bahama Breeze, Seasons 52, Eddie V’s
● Over 1,900 company owned and operated restaurants in more than 1000 North American communities
● Employs more than 180,000 people across North America
● Serves over 400 million meals to US customers annually
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Our Total Quality Mission
The highest levels of food safety
The cleanest restaurants
Food and beverage quality that always meets
our specifications
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In alignment with our Brands’ objectives, provide Darden
with a competitive point of advantage, in terms of:
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Total Quality Strategy
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Utilizing a risk based, process verification approach, ensure food
safety and food quality standards are fully integrated into all
levels of the Darden Supply Chain
Strategic Focus Prevention
Verification
Traceability
Partnerships
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Global Total Quality Management
Government and
Regulatory Partnership
Processes, Tools &
Resources
Issue Resolution and
Crisis
Management
Food Safety
and Quality
Preventive food safety and food quality processes
Darden Registered Sanitarians partner with Operators and
Health Departments
Third Party and Darden conducted audits
• Institute of Food Technology
• National Fisheries Institute
• National Restaurant Association
• Produce Associations
• National Cattlemen’s Beef Association
• Global Food Safety Initiative
• Conference of Food Protection
• FDA, USDA, CDC
• State Public Health Associations
• Timely & effective crisis response
• Prompt food safety and food quality
issue resolution
• Recall capability
• Effective internal and external
communications
• Electronic Product Specifications
• Electronic verification of supplier data for
continuous improvement
• Traceability – GS1
• Good Manufacturing Practices
• Food safety & food quality controls at source
• Third Party supplier audits (GFSI)
• Darden supplier development ensuring timely
corrective actions
Restaurant Food Safety
and Quality
Supplier
Engagement
Industry
Leadership
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The CDC’s 5 Most Common Risk Factors That
Cause Foodborne Illness are:
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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Accountability is Key to Controlling Risk
High standards are driven from the top
Tools and systems are available to assist managers be proactive with food safety
– HACCP based food safety management system
– Recipes with CCP’s built in
– Computer generated Thaw Pull and Prep lists
– Sanitation scheduling tools and SOP’s
Defined performance objectives with recognition when goals are achieved
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Approved Sources
Restaurant Supplies are ordered through the Darden system and
delivered through approved distribution partners
Darden Supplier Program
– Commodities
– Seafood
– Produce
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Darden Supplier Program
Pre-Approval Process
– Process and capacity review for food safety and sanitation
systems (record review)
– Darden has over 2100 approved product specifications
– On site review
Post Approval Process
– Ongoing review of systems by TQ– continuous improvement
– 3rd party audits – frequency determined by risk
– World class partnerships – win/win relationships
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Cooking Foods/
Hot and Cold Holding Temperatures
Effective and expandable processes
Cooking processes defined and repeatable
Recipes and training aides include cooking CCP’s
Ensure temperature monitoring equipment is right for the job,
calibrated and available
HACCP Based Food Safety Management System
– Cooking Temperatures monitored and documented
– Hot and cold food temperatures monitored and documented at
designated frequency
– Time as a public health control (e.g. sliced tomatoes)
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Cooling Foods
Time/Temperature relationship is critical
Process well defined and repeatable
– Cooling equipment/refrigeration properly used
– Shallow pans, ice baths maintained
Proper monitoring tools
Documentation of cooling process verification is included in
HACCP Based Food Safety Management System
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Food Production Equipment
Cleaned and Sanitized
Sanitation processes defined and documented
– Sanitation Manuals include process, tools and recommended
frequency for cleaning
– Sanitation Scheduling tools to organize activities and define
accountability
Verification of process by managers
– Review frequently
– Feedback to team members (positive and when opportunities are
noted)
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Personal Hygiene
No Bare Hand contact with ready to eat foods
Double Hand Washing
Employee Illness Policy
– Managers informing team members of need to report
– Managers monitoring team members for signs of illness
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Self Evaluations
Ensure that all risk factors are under control
Self evaluations conducted on a defined frequency
– Employee participation is mandatory
– Focus on continuous improvement – find issues and correct on
site
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Brilliant with the Basics
Keep Food Safety Self Evaluations Simple
Evaluate the “VITAL Few” food safety issues
– Cooked food temperatures
– Rapid cooling and reheating
– Hot and cold holding temperatures
– Food contact surface cleaning and sanitizing
– Personal hygiene/Employee illness awareness
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3rd Party Restaurant Audits
Total Quality audits are conducted in each concept on a defined frequency unannounced
We have created a Darden Food Safety / Sanitation Audit
Audits are a Vehicle for:
– Ensuring compliance with applicable state and local health codes. FDA Model Code is minimum standard
– Ensuring the safest and highest quality meal for each guest
– Ensuring consistency of guest experience across each Brand
Food quality
Sanitation – standards set by Operations
Life safety issues – back door security, mirrors, safe signs
Frequency allows for timely trend analysis and process improvement
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Total Quality Audit
Aligned for use in all brands. Some Brand specific content
– Hot holding example
Aligned with FDA Model Code inspection form
Food Borne Illness Risk Factors given top priority
Multiplier in place for repeat deviations to create sustainability
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Wrap Up
Restaurant Operators need:
– CDC Risk Factor awareness
– Processes and systems in place to consistently control Risk
Factors
– Self evaluations to validate compliance with processes and
systems
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