FOOD SAFETY MANAGEMENT SYSTEM

Prepared By: Krunal Sumeet Hitesh.

Sanitation and Microbiology

DATE of Presentation :- 12th march 2014

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OBJECTIVE• Our main objective behind preparing this report is to understand the food safety

management system then create, design and prepare system in our concept restaurant that is fast food restaurant situated near Lucerne, Switzerland. Our system is based on planning, implementing and training our employee with documenting different check list and procedure. Food Safety management system includes following.

• Quality Management System which is an ideal for Food Issues for Food Safety Quality Management Systems.

• Procedures Manual

• Record Templates

• HACCP Manual containing the HACCP Calculator

• Standard for Food Safety Training Module

• Global Standard for Food Safety Gap Analysis Checklist

• Quality Manual

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7 STEPS OF PLANNING AND DESIGNING SYSTEM

• Step One: Introduction to the Global Standard for Food Safety

• Step Two: Assessment of Prerequisites

• Step Three: Senior Management Implementation

• Step Four: Food Safety Plan/HACCP Implementation

• HACCP Implementation Tasks

• Prerequisite programs

• Design of the HACCP Plan

• Step Five: Food Safety Quality Management System (CERTIFIED /QUALIFIED EMPLOYEE PORTAL)

• Documentation: - Food Safety Management System Record Templates

• Step Six: Training and Implementation

• Step Seven: Internal Auditing Training & Checklists

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IMPLEMENTATION AND PROCEDURES.• Personal hygiene procedure.

• Training procedure

• Interview

• Induction

• Promotion and certification incentive.(web portal)

• Facility design

• Kitchen layout

• Restaurant layout

• Flow of food Guideline

• Risk Factors

• Supplier Selection (Procedure)

• Active managerial control

• Sanitization procedure.

• INTEGRATED PEST control programme and procedure.

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PERSONAL HYGIENE

• Observe Good Hygienic Practices!

• Wash hands only in the hand sink – not in the dishwashing, food prep or mop Sinks!

• Ill employees can cause foodborne Illness. Enforce sick leave policy or reassign Duties.

• Do NOT eat, drink, use toothpicks or any form of tobacco in food-production areas.

• Do NOT use a common cloth towel or apron for hand wiping.

• NO bare hand contact with ready-to-eat food!

• Wear nails short, clean and unpolished. Restrict rings to plain bands. If wearing artificial fingernails, wear gloves when handling food.

• Cover open cuts and burns with bandages or single-use gloves. Use single-use gloves with finger cots.

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STOP Disease Outbreaks

• 1. Use warm water

• 2. Wet hands and exposed arms up to the elbow

• 3. Apply hand soap

• 4. Rub hands and forearms briskly for 20 seconds

• 5. Rinse under warm water

• 6. Towel dries with disposable towels.

• When to wash your hands

• Before starting work

• Before putting on gloves

• After using the restroom

• After touching your hair, face, or body

• After eating, drinking, smoking, or touching chewing gum

• Upon entering a food prep area

• After working with raw food

• After cleaning or taking out garbage

• After touching anything that contaminates the hands

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TRAINING PROCEDUREInterview

• New hiring employee has self-assessment sheet that has to attend during the employee interview that include the basic knowledge of trainee or employee for hygiene, food borne illness and its risk.

Induction

• In this phase each employee has given a hand book to read and instruction by superior employee to new trainee for maintaining hygiene and how to follow procedure and rules.

• Moreover few days of shadowing would be fine if necessary for trainee.

Promotion and certification incentive.(web portal)

• We have our own restaurant portal on which different documentation would be uploaded for HACCP , other safety measure , precaution , procedure ,rules , food borne illness once employee hired they has to pass the basic examination within 3 months of time period.

Employee hand out

• We provide employee hand out to each employee of our restaurant that include the basic rule of hygiene and safety, moreover we correct the behavior of employee once and after training by constant watching and documenting it.

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FACILITY DESIGN

Facility design includes the

• Equipment

• Maintenance

• Purchasing

• Warehousing

• Communications

• Transportation

• Waste management requirement

• Computer systems

• Interior design of restaurant.

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RESTAURANT AND KITCHEN LAYOUT

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FLOW OF FOOD GUIDELINE• Cook to this temperature or hotter:

• Eggs 145° F

• Fish 145° F

• Ground beef 155° F

• Pork 155° F

• Poultry 165° F

• Stuffed Meat 165° F

• Traditional Wild Game Meat 165° F

• Microwave Cooking:

• Cover and cook (stir or rotate) to 165°F or hotter - then let food stand (with cover on) for 2 minutes.

• Cold Holding

• Keep food at 41°F or colder at all times.

• Discard food that has been held between 41-135°F for longer than 4 hours.

• Cover foods to maintain temperature.

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• Hot Holding

• Keep food at 135°F or hotter.

• Preheat equipment to 135°F or hotter before adding food.

• Check food temperatures with a thermometer.

• Stir frequently to evenly distribute the temperature.

• Use a thermometer to check that foods are cooled:

• From 135° F to 70° F within 2 hours; then

• From 70° F to 41° F within 4 more hours.

• Pre-chill salad ingredients (such as tuna, mayonnaise, etc.) OR cool from room temperature to 41° F within 4 hours.

• Apart from this we have different checklist and details procedure for other steps of flow of food please refer to our report.

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RISK FACTORS CHECKLIST

Cross contamination

• Transferring germs from soiled hands, utensils, or equipment to clean equipment, or to food that will not receive additional cooking.

• EXAMPLE: You used a knife to cut up raw chicken then used the same knife to cut up salad ingredients.

• Cutting boards and prep tables:

• Wash, rinse, and sanitize between raw and ready-to-eat

• (RTE) food and between different types of raw meat, fish, and poultry.

• Keep cutting boards and prep tables easy to clean by replacing as needed.

• Hands:

• When handling ready-to-eat (RTE) food, use utensils or gloves.

• Wash hands often and always between tasks.

• Storage:

• Store raw meat, fish, and poultry below RTE.(ready to eat)

• Keep food that does not require further washing or cooking separate from food that does.

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SUPPLIER SELECTION (PROCEDURE)

• Keep records of your suppliers and know their facility location, contact persons and phone numbers.

• Keep records of product information, inventory and deliveries.

• ALWAYS read communications from your supplier.

• Recall instructions may be verified with the Food Safety and Sanitation Program

• Separate the recalled food products to be returned to the supplier from your inventory immediately.

• Keep a record of the products returned to the supplier. This should include product name, manufacturer, code numbers and/or date of manufacturing.

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ACTIVE MANAGERIAL CONTROL (PROCEDURE)

• Active Managerial Control specific actions or procedures by management into the operations of business to attain control of the foodborne illness risk factors.

• It is taking actions that will prevent a foodborne illness by following record management and procedure in restaurant.

• Knowing when to restrict or exclude an ill employee, immediate report to the supervisor if ill employee on work, it will be under supervision and if necessary on one or two day leave.

• knowledgeable, well-trained staff: - we have different level of training on our restaurant for employee and we reward our employee with incentive with training completion & certification.

• pro-active approach to identify, evaluate and control food safety hazards. It is include all procedure and standard we have to document and maintain quality and correct any measure if necessary.

• Standard Operating Procedures: - we have design the procedure what to do and do not do.

• Knowing corrective actions: before it’s too late and we lose our customer and harm our business we take corrective action if any situation occur.

• Keeping records and monitoring food quality and individuals handling food.

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SANITIZATION PROCEDURE.• How to Use a Sanitizer:

• In a labeled spray bottle:

• 1. Spray, wait 30 seconds, wipe with a clean paper towel.

• 2. Make fresh sanitizer at least once a day.

• In a bucket:

1. Keep a clean wiping cloth in the solution.

2. Wring out the cloth and wipe down the clean surface.

3. Let the surface air dry.

4. Use one bucket for food contact surfaces and another for non-food contact surfaces.

Label the buckets.

• Make a new sanitizer often – a dirty sanitizer doesn't kill germs.

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PEST CONTROL PROGRAMME AND PROCEDURE.• How to perform task!!! (USE CHEMICAL FOR CONTROLING PEST)

• Clean dry areas daily using a vacuum cleaner (with a sealed bag so it does spread dust).

• Make sure regularly move all the pallets in and clean underneath.

• procedures explaining such things as;

1) How traps should be checked for insect activity

2) How to add fresh bait to traps

3) How to clean/empty equipment used to electrocute flying insects.

4) How to operate equipment use to "fog" to kill stored insects

WASTE MANAGEMENT

• Waste must not be allowed to accumulate in food handling, food storage, and other working areas and the adjoining environment.

• Waste stores must be kept appropriately clean

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