Topic 10 Food Safety Management Systems

Topic 10 Food Safety Management Systems

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 155°F (68°C) for fifteen seconds would be an appropriate critical limit 5. True or False: An establishment that cures food must have a HACCP plan 6. A Food Safety Management System is: 1. 2. Designed to 7. Two systematic and proactive approaches 1. 2. 8. These must be in place for a food safety management system to be effective

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B.

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Active Managerial Control:

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Focuses on controlling the ____________________________________________________ responsible for foodborne illness: –

__________________________________________________

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__________________________________________________

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Holding food at __________________________________________________

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Using __________________________________________________equipment

Practicing poor personal hygiene •

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. Develop policies and procedures that address the issues that were identified –

Consider __________________________________________________

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Provide __________________________________________________on these policies and procedures if necessary

Regularly monitor the _____________________ and _____________________that have been developed •

This step can help determine if the policies and procedures are being followed

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If not, it may be necessary to revise them, create new ones, or retrain employees

_____________________that the policies and procedures you have established are actually controlling the risk factors

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Use feedback from internal and external sources to adjust the policies and procedures for continuous improvement –

_____________________sources: records, temperature logs, and self inspections

_____________________sources: health inspection reports, customer comments, and quality assurance audits •

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

_____________________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

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 Verify that the policies and procedures you have established are actually _____________________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  The HACCP Philosophy:  If significant biological, chemical, or physical hazards are identified at specific points within a product’s flow through the operation, they can be:  Prevented  Eliminated  Reduced to safe levels  To be effective, a HACCP system must be based on a written plan:

 It must be specific to each facility’s menu, customers, equipment, processes, and operations  A plan that works for one establishment may not work for another  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 •

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) •

Enrico’s 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: – –

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Bacteria were the most likely hazard to food prepared by this process

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 levels—these are the CCPs

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Depending on the process, there may be more than one CCP

Enrico’s identified cooking as a CCP for the chicken breasts: –

Cooking is the only step that will eliminate or reduce bacteria to safe levels

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Since the chicken breasts were prepared for immediate service, cooking was the only CCP

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Cooking is the same CCP for other products prepared and cooked for immediate service

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Principle Three: Establish Critical Limits –

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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

Since cooking was the CCP for Enrico’s chicken breasts: –

Management determined that the critical limit would be cooking the chicken to a minimum internal temperature of 165°F (74°C) for fifteen seconds

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They decided that:

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The critical limit could be met by placing the chicken breasts in the broiler for 16 minutes

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Principle Four: Establish Monitoring Procedures

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Determine the best way to check critical limits to ensure they are consistently met

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Identify who will monitor them and how often

Enrico’s chose to check the critical limit by: –

Inserting a clean and sanitized thermocouple probe into the thickest part of each breast •

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The grill cook must check the temperature of each chicken breast to ensure it has reached 165°F (74°C)

Principle Five: Identify Corrective Actions –

Identify steps that must be taken when a critical limit is not met

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Determine these steps in advance

At Enrico’s, if the chicken breast has not reached its critical limit: –

The grill cook must keep cooking the breast until it has been reached

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This and all other corrective actions are noted in the temperature log

Principle Six: Verify That the System Works –

Determine if the plan is working as intended

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Monitoring charts

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Records

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How the hazard analysis was

performed

Determine if the plan adequately prevents, reduces, or eliminates identified hazards

To verify that the system was working, Enrico’s: –

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Evaluate on a regular basis:

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

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They discovered their vendor was delivering a slightly larger chicken breast

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They worked with the vendor to ensure they received the proper sized chicken and included a weight check during receiving

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Principle Seven: Establish Procedures for Record Keeping and Documentation

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Keep records obtained when:

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Developing your HACCP plan

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Performing monitoring activities

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Corrective action is taken

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Equipment is validated

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Working with suppliers

Enrico’s determined that: –

Time-temperature logs should be kept for 3 months

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Receiving invoices should be kept for 60 days

Enrico’s uses this information to: –

Support their HACCP plan

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Revise their HACCP plan when necessary

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A HACCP Plan is required if an establishment: –

Smokes or cures food as a method of food preservation

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Uses food additives as a method of food preservation

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Packages food using a reduced-oxygen packaging (ROP) method

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Offers live, molluscan shellfish from a display tank

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Custom-processes animals for personal use

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Packages unpasteurized juice for sale to the consumer without a warning label

Sprouts beans or seeds

Identify the HACCP principle defined by each statement: A- Checking to see if critical limits are being met B- Retention of documents obtained when creating and implementing a HACCP plan C- Assessing risk within the flow of food D- Specific places in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels E- Predetermined step taken when a critical limit is not met F- Minimum or maximum boundaries that must be met to prevent a hazard G- Determining if the HACCP plan is working as intended

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Responding to a foodborne illness complaint: –

Take all customer complaints seriously

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Express concern and be sincere

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Do not admit responsibility or accept liability

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Listen carefully and promise to investigate and respond

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Consider developing an incident report (with legal guidance)

If a Foodborne Illness Outbreak is Confirmed:

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Accept responsibility

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Cooperate with the investigation

Crisis response may include: –

Isolating suspect food

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Preventing further sale of suspect food

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Obtaining samples from affected customer

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Excluding suspect employees from the establishment