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10-2 The five most common risk factors responsible for foodborne illness: Purchasing food from unsafe sources Failing to cook food adequately Holding.

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Presentation on theme: "10-2 The five most common risk factors responsible for foodborne illness: Purchasing food from unsafe sources Failing to cook food adequately Holding."— Presentation transcript:

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2 10-2 The five 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 Poor personal hygiene

3 10-3 Active Managerial Control A proactive rather than reactive approach to addressing the CDC’s risks By continuously monitoring and verifying procedures responsible for preventing these risks, you will ensure they are being controlled

4 10-4 Prevented Eliminated Reduced to safe levels 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:

5 10-5 HACCP is based on seven basic principles Principles 1 & 2: Help identify and evaluate hazards Principles 3, 4, & 5: Help establish how these hazards will be controlled Principles 6, & 7: Help maintain the HACCP plan and system and verify their effectiveness

6 10-6 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 Principle One: Conduct a Hazard Analysis

7 10-7 Several dishes, including Chicken Breast alla Parmigiana and Pepper Steak, are processed similarly: receiving  storage  preparation  cooking  same-day service The dishes are at risk from biological hazards Chicken breast: Salmonella spp. and Campylobacter spp. Beef: shiga toxin-producing E. coli Enrico’s, an Italian restaurant, conducted a hazard analysis and discovered that:

8 10-8 Find the points in the process where the identified hazard(s) can be prevented, eliminated, or reduced to safe levels. These are the CCPs. Depending on the process, there may be more than one CCP. Principle Two: Determine Critical Control Points (CCPs)

9 10-9 Proper cooking is the only step that will eliminate or reduce the hazards to safe levels Since the food was prepared for same-day service, it was the only CCP identified Enrico’s identified cooking as the CCP for the process used to prepare Chicken Breast alla Parmigiana and Pepper Steak

10 10-10 Principle Three: Establish Critical Limits Establish minimum and maximum limits for each CCP that must be met to either prevent or eliminate the hazard or reduce it to a safe level

11 10-11 Chicken Breast alla Parmigiana: Cook the chicken in a convection oven to a minimum internal temperature of 165  F (74  C) for fifteen seconds Pepper Steak: Sauté the beef to a minimum internal temperature of 145  F (63  C) for fifteen seconds Since cooking was identified as the CCP for the process, Enrico’s determined the following critical limits:

12 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

13 10-13 Inserting a thermometer probe into the thickest part of each chicken breast (Chicken Breast alla Parmigiana) Taking sample temperatures of the beef (Pepper Steak) Enrico’s chose to monitor the critical limits by:

14 10-14 Identify steps that must be taken when a critical limit is not met Determine these steps in advance Principle Five: Identify Corrective Actions

15 10-15 Continue to cook it until it does Record this corrective action in the temperature log At Enrico’s, if food has not reached its critical limit during cooking, employees must:

16 10-16 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 Principle Six: Verify That the System Works Photo courtesy of Roger Bonafield and Dingbats

17 10-17 Checked temperature logs weekly and noticed that chicken breasts occasionally were not meeting the critical limit Reevaluated the HACCP plan and found chicken routinely failed to meet the critical limit Discovered their vendor was delivering a slightly larger chicken breast Adjusted their cooking process to account for the larger breast To verify that the system was working, Enrico’s management team:

18 10-18 While performing monitoring activities Whenever a corrective action is taken When equipment is validated When working with suppliers Principle Seven: Establish Procedures for Record Keeping and Documentation Keep records obtained:

19 10-19 Time and temperature logs be kept for three months Receiving invoices be kept for sixty days Enrico’s management team requires that:

20 10-20 Smokes, cures, or uses food additives to preserve food Packages food using a reduced-oxygen packaging 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 A HACCP plan is required if an establishment:

21 10-21 The basis of a successful crisis management program is a written plan that: Identifies the resources required Lists and explains the procedures that must be followed The time to prepare for a crisis is before one occurs

22 10-22 State the basic objectives Include a level of detail in the plan consisting of: Checklists with step-by-step procedures Specific tasks, roles, and resources Prepare specific procedures for developing, updating and distributing it When creating a crisis management plan:

23 10-23 Develop a crisis management team Identify potential crises Develop instructions for each crisis Assemble a contact list Assign/train a spokesperson to handle the media Develop a crisis communication plan Assemble a crisis kit for the establishment Test the plan To prepare for a crisis:


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