Food Safety Management Systems Food management system 8

Food Safety Management Systems Food ______ management system: 8 -2 l Group of practices and procedures intended to prevent foodborne illness l Actively ________ risks and hazards throughout the flow of food

Food Safety Programs These are the foundation of a food safety management system: ________ Food safety training program ________ Supplier selection and specification program 8 -3 Quality control and assurance program

Food Safety Programs These are the foundation of a food safety management system: 8 -4 Cleaning and sanitation program Standard operating procedures (SOPs) Facility design and equipment maintenance program __________________

Active Managerial Control Focuses on controlling the five most common risk factors for foodborne illness: 1. Purchasing food from unsafe sources 2. Failing to ________________adequately 3. Holding food at incorrect temperatures 4. Using _____________ equipment 5. Practicing poor personal hygiene 8 -5

Active Managerial Control There are many ways to achieve active managerial control in the operation: l Training programs l Manager supervision l Incorporation of standard operating procedures (SOPs) l ___________ These are critical to the success of active managerial control: 8 -6 l Monitoring critical activities in the operation l Taking the necessary corrective action when required l Verifying that the actions taken control the risks factors

Active Managerial Control The FDA provides recommendations for controlling the common risk factors for foodborne illness: 8 -7 l Demonstration of knowledge l Staff __________ controls l Controlling ______ as a vehicle of contamination l Time and temperature parameters for controlling pathogens l ___________________

HACCP The HACCP approach: 8 -8 l HACCP is based on identifying significant biological, chemical, or physical __________at specific points within a product’s flow through an operation l Once identified, hazards can be prevented, eliminated, or reduced to ___________________

HACCP To be effective, a HACCP system must be based on a _________: 8 -9 l It must be specific to each facility’s menu, customers, equipment, processes, and operations l A plan that works for one operation may not work for another

The 7 HACCP Principles The seven HACCP principles: 1. Conduct a __________ analysis 2. Determine __________ control points (CCPs) 3. Establish critical limits 4. Establish ____________ procedures 5. Identify corrective actions 6. Verify that the ___________ works 7. Establish procedures for record keeping and documentation 8 -10

The 7 HACCP Principles Principle 1: __________ a hazard analysis 8 -11 l Identify potential hazards in the food served by looking at how it is processed l Identify TCS food items and determine where hazards are likely to occur for each one; look for biological, chemical, and physical contaminants

The 7 HACCP Principles Principle 2: Determine critical control points (CCPs) 8 -12 l Find points in the process where identified hazards can be prevented, eliminated, or reduced to safe levels —these are the CCPs l Depending on the process, there may be more than one CCP

The 7 HACCP Principles Principle 3: Establish critical limits 8 -13 l For each CCP, establish minimum or maximum limits l These limits must be met to o _________or eliminate the hazard o ___________ it to a safe level Critical Limit

The 7 HACCP Principles Principle 4: Establish monitoring procedures l Determine the best way to check critical limits o l 8 -14 Make sure they are consistently met Identify who will monitor them and how often

The 7 HACCP Principles Principle 5: Identify _________actions 8 -15 l Identify steps that must be taken when a critical limit is not met l Determine these steps in advance

The 7 HACCP Principles Principle 6: Verify that the system works l Determine if the plan is working as intended l Evaluate the plan on a regular basis using l 8 -16 o Monitoring charts o _________ o Hazard analysis Determine if your plan prevents, reduces, or eliminates identified hazards

The 7 HACCP Principles Principle 7: Establish procedures for record keeping and documentation Keep records for these actions: 8 -17 l __________ activities l Corrective actions l Validating equipment (checking for good working condition) l Working with ___________ (invoices, specifications, etc. )

HACCP These specialized processing methods require a variance and may require a HACCP plan: 8 -18 l Smoking food as a method to preserve it (but not to enhance flavor) l Using food additives or components such as vinegar to preserve or alter food so it no longer requires time and temperature control for safety l ___________ food l Custom-processing ___________

HACCP These specialized processing methods require a variance and may require a HACCP plan: l 8 -19 Packaging food using ROP methods including o __________ o Vacuum-packed o Sous vide l Treating (e. g. pasteurizing) juice on-site and packaging it for later sale l Sprouting seeds or __________

Variance A ___________ from a regulatory authority will be required before processing food this way. A HACCP plan may also be required if the processing method carried a higher risk of causing a foodborne illness, when a variance is not required. Reduced-Oxygen packaging (ROP) has a high risk of foodborne illness if not done correctly, therefore a HACCP plan is when a variance is in place.