Introduction to Preventive Controls Food Safety Plan and

Introduction to Preventive Controls – Food Safety Plan and Hazard Analysis Amanda Kinchla – UMass Extension Specialist Christina Wormald – UMass Extension – Masters Student https: //umass. app. box. com/file/751632719696 1

Contents of a Food Safety Plan Required • Hazard analysis • Preventive controls* • Process, food allergen, sanitation, supply-chain and other • Recall plan* Useful • Facility overview and Food Safety Team • Product description • Flow diagram • Process description • Procedures for monitoring, corrective action and verification* Chapter 2, Food Safety Plan Overview for Preventive Controls for Human Food, slide 19 * Required when a hazard requiring a preventive control is identified 2

Hazard Analysis The first step of creating a FSP is conducting a hazard analysis: 1. List Ingredient/processing steps 2. Identify potential food safety hazards 3. Determine if hazard requires a PC 4. Justify Decision 5. Identify preventive controls for significant hazard 6. Double check preventive control has been implemented 3

Potential Preventive Controls Examples • Biological Hazards • Process controls that kill pathogens • E. g. Cooking • Process controls that prevent growth; e. g. • Time/temperature controls • Checking formulation • Supply-chain programs for sensitive ingredients used without a kill step • Sanitation Controls that prevent recontamination Chemical Hazards • Supply-chain programs • Allergen Labeling • Sanitation controls to prevent allergen cross-contact Physical Hazards • Process Controls such as • Filtering, metal detection, Xray devices 4

Hazard Analysis Prepared Frozen Omelet PLANT NAME Joe’s Famous Breakfasts Facility ISSUE DATE mm/dd/yy ADDRESS 1000 Main St, Amherst MA USA SUPERSEDES mm/dd/yy (1) Ingredient/ Processing Step (2) (3) Identify potential Do any food safety hazards potential food introduced, safety hazards controlled or require a enhanced at this step preventive control? Yes B Vegetative Receiving refrigerated pathogens ingredients – such as liquid Salmonella pasteurized egg C Allergen – egg, P None PAGE X of Y (4) Justify your decision for column 3 (5) (6) What preventive control measure(s) Is the can be applied to significantly preventive minimize or prevent the food safety control applied hazard? at this step? Process including CCPs, Allergen, Sanitation, Supply-chain, other preventive control No Yes X While pasteurization minimizes the likelihood of Salmonella USDA recommends the product be used in cooked foods. Experience has shown Salmonella occasionally occurs in this ingredient. X Egg is an allergen that must be labeled to inform consumers. Cross-contact is not an issue – all products contain egg. X FSPCA – Hazard Analysis and Preventive Controls Determination for Human Food No Process Control - subsequent cook step X Allergen Control – allergen labeling at other steps X 5