1. Chapter 9 Food Safety Management Systems
Instructor Notes
In Essentials chapters 5 through 8 (Coursebook chapters 5 through 9), you learned how to handle food safely throughout the flow of food. This accumulated knowledge will help you take the next step in preventing foodborne illness, which is the development of a food safety management system.

2. Food Safety Management Systems
Group of procedures and practices intended to prevent foodborne illness
Actively controls risks and hazards throughout the flow of food
Active managerial control and Hazard Analysis Critical Control Point (HACCP) are 2 ways to build this system

3. Food Safety Programs
These must be in place for a food safety management system to be effective:
Personal hygiene program
Supplier selection and specification program
Sanitation and pest control programs
Instructor Notes
Having food safety programs already in place gives you the foundation for your system. The principles presented in the ServSafe program are the basis of these programs.
Facility design and equipment-maintenance program
Food safety training program

4. Active Managerial Control
Focuses on controlling the CDC’s 5 most common risk factors that cause foodborne illness:
Purchasing food from unsafe sources
Failing to cook food adequately
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene

5. Active Managerial Control: The Approach
Steps for Using Active Managerial Control
1. Consider the 5 risk factors throughout the flow of food in your operation; identify issues that could impact food safety
2. Create policies and procedures that address the issues you identified
Consider asking staff for suggestions
Provide training on these policies and procedures if necessary

6. Active Managerial Control: The Approach
Steps for Using Active Managerial Control continued
3. Regularly monitor the policies and procedures that you developed
This step can help determine if the policies and procedures are being followed
If not, you may have to revise them, create new ones, or retrain your staff
Instructor Notes
This proactive step is critical to the success of an active managerial control system.

7. Active Managerial Control: The Approach
Steps for Using Active Managerial Control continued
4. Verify that you are actually controlling risk factors
Use feedback from internal and external sources to adjust the policies and procedures for continuous improvement
Internal sources: records, temperature logs, and self-inspections
External sources: health-inspection reports, customer comments, and quality-assurance audits

8. HACCP: The Approach The HACCP Approach
HACCP is based on identifying significant biological, chemical, or physical hazards at specific points within a product’s flow through an operation
Once identified, hazards can be prevented, eliminated, or reduced to safe levels
Instructor Notes
A HACCP (Hass-ip) system can also be used to control risks and hazards throughout the flow of food.

9. HACCP: The HACCP Plan
To be effective, a HACCP system must be based on a written plan:
It must be specific to each operation’s menu, customers, equipment, processes, and operations
A plan that works for one operation may not work for another

10. HACCP: The 7 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
Instructor Notes
In general terms, the HACCP principles can be broken into three groups.
Principles 1 and 2 help you identify and evaluate your hazards.
Principles 3, 4, and 5 help you establish ways for controlling those hazards.
Principles 6 and 7 help you maintain the HACCP plan and system and verify its effectiveness.

11. HACCP: The 7 HACCP Principles
Principle 1: Conduct a hazard analysis
Identify potential hazards in the food served by looking at how it is processed
Identify TCS food items and determine where hazards are likely to occur for each one; look for biological, chemical, and physical hazards
Grilled chicken sandwiches, hamburgers
Chili, soup, sauces
Prepare
Serve
Cook
Cool
Hold
Reheat
Salads, cold sandwiches

12. HACCP: The 7 HACCP Principles
Principle 2: 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
Depending on the process, there may be more than one CCP

13. HACCP: The 7 HACCP Principles
Principle 3: Establish critical limits
For each CCP, establish minimum or maximum limits; these limits must be met to prevent or eliminate the hazard, or to reduce it to a safe level
Critical
Limit

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

15. HACCP: The 7 HACCP Principles
Principle 5: Identify corrective actions
Identify steps that must be taken when a critical limit is not met
Determine these steps in advance

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

17. HACCP: The 7 HACCP Principles
Principle 7: Establish procedures for record keeping and documentation
Keep records for these actions:
Monitoring activities
Taking corrective action
Validating equipment (checking for good working condition)
Working with suppliers (invoices, specifications, etc.)

18. HACCP: When a HACCP Plan Is Required
A HACCP plan is required if an operation:
Smokes food as a method to preserve it (but not to enhance flavor)
Uses food additives or components such as vinegar to preserve or alter food so it no longer requires time and temperature control for safety
Cures food
Custom-processes animals
Instructor Notes
Always check with your local regulatory authority to see if a variance is also required when prepping food in these ways.

19. HACCP: When a HACCP Plan Is Required
A HACCP plan is required if an operation: continued
Packages food using reduced-oxygen packaging (ROP) methods
Treats (e.g., pasteurizes) juice on-site and packages it for later sale
Sprouts seeds or beans
Offers live, molluscan shellfish from a display tank

20. Crisis Management
A successful crisis-management program has a written plan that focuses on 3 areas:
Preparation
Response
Recovery
Instructor Notes
You must prepare for many types of crises.
The next three slides focus on how to prepare for, respond to, and recover from a foodborne-illness outbreak.

21. Crisis Management: Preparation
To prepare for a foodborne-illness outbreak:
Create a crisis-management team
Train staff on food safety policies and procedures
Develop a foodborne-illness incident report form
Create an emergency-contact list
Develop a crisis-communication plan
Instructor Notes
There are several questions you may choose to include on your foodborne-illness incident report form:
• When and what the customer ate at the operation
• When the customer first became ill
• Medical attention received by the customer
• Other food eaten by the customer
The emergency-contact list should include:
Local regulatory authority
Testing labs
Management headquarters personnel.
The crisis-communication plan must identify:
The person in charge of a crisis
Subject-matter experts
A media spokesperson.

22. Crisis Management: Response
When responding to a foodborne- Illness outbreak:
Take the complaint seriously and express concern
Complete an incident report form
Contact your crisis-management team and the local health department
Follow your crisis-communication plan

23. Crisis Management: Recovery
To recover from a foodborne-Illness outbreak:
Work with the regulatory authority to resolve issues
Clean and sanitize all areas of the operation so the incident does not happen again
Throw out all suspected food
Investigate to find the cause of the outbreak
Establish new procedures or revise existing ones based on the investigation results
Develop a plan to reassure customers that the food served in your operation is safe