Managing Food Safety

1
Lesson 9

• Managing Food Safety

2
NASA Food Consultant

• You and your team have been put in charge of
  providing safe food for astronauts traveling to a
  space station.

3
10 Minutes

• Brainstorm what you will do to ensure the food
  you send into space is safe.

4
10 Minutes

• Choose one aspect in Food Flow that you think is
  very important for the safe preparation of
  astronauts food for a space flight.
• How could you control this item to be sure it is
  done properly?

5
Blasting Off with Safety!

• Share what your group decided.
• What Food Flow step did you choose as very
  important?
• How would you manage it to be sure it is done
  right?

6
Managing Food Safety

• Two management tools
• Active Managerial Control
• HACCP

7
Active Managerial Control

• The food service manager identifies possible
  sources of foodborne illness that could occur in
  the establishment and develops procedures to
  prevent the identified hazards.
• Requires a forward looking approach to managing
  food risks rather than waiting for the food
  inspector or a foodborne illness outbreak to
  bring about change.

8
HACCP

• Hazard
• Analysis
• Critical
• Control
• Points

9
HACCP Definition

• A system for identifying food hazards and
  implementing procedures to control the hazards.

10
Background of HACCP

• A food safety management system was developed by
  NASA in the 1960s to provide safe food for
  astronauts
• They called the system HACCP

11
Principles of HACCP

• For food service, HACCP has been simplified to 4
  steps (from 7).
• Understand new terms
• Critical Control Point
• Critical Limit
• Corrective Action

12
Critical Control Point (CCP)

• A CCP is a point in the path of food flow, that
  if not controlled, might result in unsafe food.
• Five easily identifiable CCPs in most food
  establishments
• Cooking temperatures
• Cooling times
• Holding temperatures
• Reheating temperature
• Personal hygiene practices

13
Critical Limit

• A critical limit is the measurable aspect of the
  CCP.
• For example, the critical limit for the cooking
  temperature of a hamburger patty is 155F for 15
  seconds.

14
Corrective Action

• A corrective action is what can be done if the
  critical limit is not met.
• For example, if the hamburger patty is measured
  to be only 135F, the corrective action could be
  to continue cooking it.

15
Four HACCP Principles

• Identify what aspects of your establishment need
  critical control points.
• Identify what the critical limits are for those
  points.
• Identify what corrective actions can be taken if
  a critical limit is not met.
• Document action.

16
Example 1 Deli Fruit Salad

• Situation. A deli makes freshly prepared fruit
  salad each morning. The fruit is cleaned, cut and
  mixed with the other ingredients of the salad.
  The salad is then held in the cold display case
  and served by request.
• Identify Critical Control Points
• Holding temperature of the fruit
• Personal hygienic practices ofthe person
  assigned to makethe salad

17
Example 1 Deli Fruit Salad
continued

• Set Critical Limits
• Salad held at or below 41F
• No bare hand contact with the salad ingredients
• Corrective Action
• If critical limits are not met, the salad should
  be discarded

18
Example 2 Hamburgers

• Situation. A drive-in restaurant offers a large
  selection of specialty hamburgers. The burgers
  are made from frozen patties and the burgers are
  each cooked fresh at the time of order.
• Identify Critical Control Points
• Hamburger patties cooked to required safe
  temperature

19
Example 2 Hamburgers
continued

• Set Critical Limits
• Hamburger must reach a minimum internal
  temperature of 155F for 15 seconds, testing with
  a thermometer to verify
• Corrective Action
• If this critical limit is not met, the meat
  should be set back onthe grill until it is fully
  cooked

20
Example 3 Lasagna

• Situation. A full service Italian restaurant
  makes its own lasagna. Part of the recipe calls
  for the meat sauce to be cooled and then added to
  the rest of the lasagna the next day. The lasagna
  is then reheated prior to being served to the
  customer.
• Identify Critical Control Points
• Cooling meat sauce
• Reheating lasagna

21
Example 3 Lasagna
continued

• Set Critical Limits
• Cool from 135F to 70F within 2 hours and 70F
  to 41F or less in 4 more hours
• Reheat to a minimum internal temperature of 165F
• Corrective Action
• If these critical limits are not met, action may
  include cooling the sauce more rapidly with the
  useof ice wands and shallow pans andcontinuing
  to reheat the lasagna to make sure that the
  proper temperatureis met.

22
Documentation A Written Checklist

• Lasagna example The temperature of the cooling
  meat sauce should be recorded every 30 minutes
• Hamburger example Record the temperature of the
  cooked hamburger and if corrective action taken

23
HACCP Advantage
Proactive vs. Reactive
24
Understanding Check!

• How does a food service manager practice Active
  Managerial Control?

Identifies possible food risks in the
establishment and develops a plan for eliminating
them.
25
Understanding Check!

• What are the four steps in HACCP?

1. Identify critical limits for foods prepared
in the establishment. Example Cooking to proper
temperature. 2. Set critical limits. Example
Ground beef must be cooked to 155F for 15
seconds. 3. Identify corrective action. Example
Put hamburger patty back on the grill if
temperature has not been reached. 4. Establish
documentation. Example Record hamburger cook
temperatures.
26
Song Activity I Will Survive

• Id listen to the news and Id be petrified
• Another foodborne outbreak, Id be all torn up
  inside
• But then I spent so many nights
• Worried about what I just ate
• Could I be next?
• Did I have poisons on my plate?

27
I Will Survive

• But now Im back
• From cyberspace
• Determined that I wont become a foodborne
  illness case
• Ive learned some simple steps
• To keep my food all safe for me
• And if you do the same
• Youll raise your life expectancy

28
I Will Survive

• Ive got a sign, on my fridge door
• Sayin go away bacteria
• Cause youre not welcome anymore
• Listeria dont scare me nor does that nasty
  E.coli
• Hey Salmonella?
• Did you think Id lay down and die?

• Oh no, not I! I will survive
• Oh as long as I am careful with my food Ill stay
  alive
• Cause Ive got all my safety plans
• I disinfect and wash my hands
• And Ill survive, I will survive
• Hey, hey

29
I Will Survive

• I pointed my web browser to fightbac.org
• I learned that microbes pose a danger
• Though they are too small to see
• So I spent a couple nights
• Getting myself into the know
• And now I take the steps
• That dont allow those bugs to grow

• I cook my meats and poultry through
• A thermometer is handy to show me just how well I
  do
• I defrost food in the fridge
• And promptly refrigerate
• When youre dealing with food pathogens
• Theres not much time to wait

30
I Will Survive

• Ive got a sign
• On my fridge door
• Sayin go away bacteria
• Cause youre not welcome anymore
• Listeria dont scare me nor does that nasty E.
  coli
• Hey Salmonella?
• Did you think Id lay
• down and die?

31
I Will Survive

• Oh no, not I!
• I will survive
• Oh as long as I am careful with my food Ill stay
  alive
• Cause Ive got all my safety plans
• I disinfect and wash my hands
• And Ill survive, I will survive

32
I Will Survive

• Theres a sign
• On my fridge door
• Sayin go away bacteria
• Cause youre not welcome anymore
• Listeria dont scare me nor does that nasty E.
  coli
• Hey Salmonella?
• Did you think Id lay down and die?

33
I Will Survive

• Oh no, not I!
• I will survive
• Oh as long as I am careful with my food Ill stay
  alive
• Cause Ive got all my safety plans
• I disinfect and wash my hands
• And Ill survive, I will survive
• I will survive