Food Safety Management Systems

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Food Safety Management Systems
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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 155F (68C) 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

Supplier selection and specification programs
Personal hygiene program
Sanitation and pest control programs
Facility design and equipment maintenance programs
Food safety training programs
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Active Managerial Control

• Active Managerial Control
• Focuses on controlling the CDCs 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

• 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

• 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 products 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 facilitys 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)

Prepare
Serve
Salads, cold sandwiches
Grilled chicken sandwiches, hamburgers
Serve
Prepare
Cook
Chili, soup, sauces
Prepare
Reheat
Cook
Cool
Hold
Serve
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HACCP Example Conducting a Hazard Analysis

• Enricos 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 levelsthese 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

• Enricos 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 Enricos chicken
  breasts
• Management determined that the critical limit
  would be cooking the chicken to a minimum
  internal temperature of 165F (74C) 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

• Enricos 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 165F
  (74C)

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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 Enricos, 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, Enricos
• 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

• Enricos determined that
• Time-temperature logs should be kept for 3
  months
• Receiving invoices should be kept for 60 days
• Enricos 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 Its the Principle of the
Thing
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