1. Lesson 9
Managing Food Safety

2. NASA Food Consultant
You and your team have been put in charge of providing safe food for astronauts traveling to a space station.

3. 10 Minutes
Brainstorm what you will do to ensure the food you send into space is safe.

4. 10 Minutes
Choose one aspect in Food Flow that you think is very important for the safe preparation of astronauts’ food for a space flight.
How could you control this item to be sure it is done properly?

5. Blasting Off with Safety!
Share what your group decided.
What Food Flow step did you choose as very important?
How would you manage it to be sure it is done right?

6. Managing Food Safety Two management tools: Active Managerial Control
HACCP

7. Active Managerial Control
The food service manager identifies possible sources of foodborne illness that could occur in the establishment and develops procedures to prevent the identified hazards.
Requires a forward looking approach to managing food risks rather than waiting for the food inspector or a foodborne illness outbreak to bring about change.

8. HACCP
Hazard
Analysis
Critical
Control
Points

9. HACCP Definition
A system for identifying food hazards and implementing procedures to control the hazards.

10. Background of HACCP
A food safety management system was developed by NASA in the 1960s to provide safe food for astronauts
They called the system “HACCP”

11. Principles of HACCP
For food service, HACCP has been simplified to 4 steps (from 7).
Understand new terms:
Critical Control Point
Critical Limit
Corrective Action

12. Critical Control Point (CCP)
A CCP is a point in the path of food flow, that if not controlled, might result in unsafe food.
Five easily identifiable CCPs in most food establishments:
Cooking temperatures
Cooling times
Holding temperatures
Reheating temperature
Personal hygiene practices

13. Critical Limit A critical limit is the measurable aspect of the CCP.
For example, the critical limit for the cooking temperature of a hamburger patty is 155°F for 15 seconds.

14. Corrective Action
A corrective action is what can be done if the critical limit is not met.
For example, if the hamburger patty is measured to be only 135°F, the corrective action could be to continue cooking it.

15. Four HACCP Principles
Identify what aspects of your establishment need critical control points.
Identify what the critical limits are for those points.
Identify what corrective actions can be taken if a critical limit is not met.
Document action.

16. Example 1: Deli Fruit Salad
Situation. A deli makes freshly prepared fruit salad each morning. The fruit is cleaned, cut and mixed with the other ingredients of the salad. The salad is then held in the cold display case and served by request.
Identify Critical Control Points
Holding temperature of the fruit
Personal hygienic practices of the person assigned to make the salad

17. Example 1: Deli Fruit Salad
continued
Set Critical Limits
Salad held at or below 41°F
No bare hand contact with the salad ingredients
Corrective Action
If critical limits are not met, the salad should be discarded

18. Example 2: Hamburgers Identify Critical Control Points
Situation. A drive-in restaurant offers a large selection of specialty hamburgers. The burgers are made from frozen patties and the burgers are each cooked fresh at the time of order.
Identify Critical Control Points
Hamburger patties cooked to required safe temperature

19. Example 2: Hamburgers Set Critical Limits Corrective Action
continued
Set Critical Limits
Hamburger must reach a minimum internal temperature of 155°F for 15 seconds, testing with a thermometer to verify
Corrective Action
If this critical limit is not met, the meat should be set back on the grill until it is fully cooked

20. Example 3: Lasagna Identify Critical Control Points
Situation. A full service Italian restaurant makes its own lasagna. Part of the recipe calls for the meat sauce to be cooled and then added to the rest of the lasagna the next day. The lasagna is then reheated prior to being served to the customer.
Identify Critical Control Points
Cooling meat sauce
Reheating lasagna

21. Example 3: Lasagna Set Critical Limits Corrective Action continued
Cool from 135°F to 70°F within 2 hours and 70°F to 41°F or less in 4 more hours
Reheat to a minimum internal temperature of 165°F
Corrective Action
If these critical limits are not met, action may include cooling the sauce more rapidly with the use of ice wands and shallow pans and continuing to reheat the lasagna to make sure that the proper temperature is met.

22. Documentation: A Written Checklist
Lasagna example: The temperature of the cooling meat sauce should be recorded every 30 minutes
Hamburger example: Record the temperature of the cooked hamburger and if corrective action taken

23. HACCP Advantage
Proactive vs. Reactive

24. Understanding Check!
How does a food service manager practice Active Managerial Control?
Identifies possible food risks in the establishment and develops a plan for eliminating them.

25. Understanding Check! What are the four steps in HACCP?
1. Identify critical limits for foods prepared in the establishment. Example: Cooking to proper temperature.
2. Set critical limits. Example: Ground beef must be cooked to 155°F for 15 seconds.
3. Identify corrective action. Example: Put hamburger patty back on the grill if temperature has not been reached.
4. Establish documentation. Example: Record hamburger cook temperatures.

26. Song Activity: I Will Survive
I’d listen to the news and I’d be petrified
Another foodborne outbreak, I’d be all torn up inside
But then I spent so many nights
Worried about what I just ate
Could I be next?
Did I have poisons on my plate?

27. I Will Survive But now I’m back From cyberspace
Determined that I won’t become a foodborne illness case
I’ve learned some simple steps
To keep my food all safe for me
And if you do the same
You’ll raise your life expectancy

28. I Will Survive I’ve got a sign, on my fridge door
Sayin’ go away bacteria
Cause you’re not welcome anymore
Listeria don’t scare me nor does that nasty E.coli
Hey Salmonella?
Did you think I’d lay down and die?
Oh no, not I! I will survive
Oh as long as I am careful with my food I’ll stay alive
Cause I’ve got all my safety plans
I disinfect and wash my hands
And I’ll survive, I will survive
Hey, hey

29. I Will Survive I pointed my web browser to fightbac.org
I learned that microbes pose a danger
Though they are too small to see
So I spent a couple nights
Getting’ myself into the know
And now I take the steps
That don’t allow those bugs to grow
I cook my meats and poultry through
A thermometer is handy to show me just how well I do
I defrost food in the fridge
And promptly refrigerate
When you’re dealing with food pathogens
There’s not much time to wait

30. I Will Survive I’ve got a sign On my fridge door
E. Coli
I’ve got a sign
On my fridge door
Sayin’ go away bacteria
Cause you’re not welcome anymore
Listeria don’t scare me nor does that nasty E. coli
Hey Salmonella?
Did you think I’d lay
down and die?
Salmonella

31. I Will Survive Oh no, not I! I will survive
Oh as long as I am careful with my food I’ll stay alive
Cause I’ve got all my safety plans
I disinfect and wash my hands
And I’ll survive, I will survive

32. I Will Survive There’s a sign On my fridge door
Sayin’ go away bacteria
Cause you’re not welcome anymore
Listeria don’t scare me nor does that nasty E. coli
Hey Salmonella?
Did you think I’d lay down and die?

33. I Will Survive Oh no, not I! I will survive
Oh as long as I am careful with my food I’ll stay alive
Cause I’ve got all my safety plans
I disinfect and wash my hands
And I’ll survive, I will survive