1. Food Safety Management Systems
ServSafe Chapter 9

2. Overview of Food Safety Management Systems
Food Safety Management System: a group of practices and procedures intended to prevent foodborne illness.
Personal hygiene program
Food safety training program
Supplier selection and specification program
Quality control and assurance program
Cleaning and sanitation program
Standard operating procedures (SOPs)
Facility Design and Equipment Maintenance Program
Pest-control Program

3. Active Managerial Control
Active Managerial Control: Manager must control five common risk factors for foodborne illness and other factors throughout flow of food.
Be proactive rather than reactive
Can be attained by training programs, manager supervision, incorporation of SOPs like Hazard Analysis Critical Control Point (HACCP).

4. Steps for Active Managerial Control
Identify Risks-find and document risks and identify hazards that can be controlled
Monitor- make note of when and what employees should monitor
Corrective Action
Management Oversight-verify all policies, procedures and corrective action are followed
Training- ensure appropriate training happens and retraining when needed
Re-evaluation

5. FDA’s Public Health Interventions
Demonstration of Knowledge-manager must be able to show that you know how to keep food safe (certifications demonstrate)
Staff Health Controls- procedures must be put in place to protect food from employees hygiene
Controlling hands as a vehicle of contamination- bare hand contact must be limited for ready-to-eat food
Time and Temperature parameters for controlling pathogens- procedures should limit time and temp abuse
Consumer Advisories- notices must provide customers warnings for food safety

6. Hazard Analysis Critical Control Point (HACCP)
System based on identifying significant biological, chemical, or physical hazards at specific points within a product’s flow
Once identified, the hazards can be prevented, eliminated or reduced to safe levels.
Must be based on a written plan specific to your operation