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.

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

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

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

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

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.

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

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.

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

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.

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

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

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

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

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

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

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.)

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.

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

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.

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.

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

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