1. Managing Food Safety—Putting It All Together
Lesson 9
Managing Food Safety—Putting It All Together 1

2. You’re the Inspector: A Safe, Celebratory Meal for the Football Team
Activity
You’re the Inspector: A Safe, Celebratory Meal for the Football Team
Rate the Sandwiches n More catering club on the 26 Risk Factors and Interventions
Use the Food Establishment Inspection Report form 2—middle section of the form
Fill in or circle the rating according to the information in the story:
Y = yes, in compliance
N = no, not in compliance
N/O = not observed
N/A = not applicable

3. Managing Food Safety
Inspection is a once-a-year snapshot of how the establishment is doing
For day-to-day food safety, two management tools:
Active Managerial Control
HACCP

4. Active Managerial Control
Identifies possible sources of foodborne illness and develops procedures to prevent hazards
Requires a forward-looking approach

5. Active Managerial Control
Identifies procedures to control the five most common risk factors that cause foodborne illness:
Food obtained from unsafe sources
Failing to cook food adequately
Food held at incorrect temperatures
Food prepared using contaminated equipment
Food prepared/served by employees having poor personal hygiene

6. Five Risk Factors
Idaho Food Establishment Inspection Report is based on the five most common risk factors
Sandwiches n More catering club inspection reviewed on the next 6 slides

7. Sandwiches n More Inspection Report
RISK FACTOR 1: Food purchased or obtained from unsafe sources
N/O

8. Five Risk Factors
RISK FACTOR 2: Failing to cook food adequately

9. Five Risk Factors
RISK FACTOR 3: Food held at incorrect temperatures

10. Five Risk Factors
RISK FACTOR 4: Food prepared using contaminated equipment

11. Five Risk Factors
RISK FACTOR 5: Food prepared/served by employees having poor personal hygiene

12. Remaining Inspection Report Items

13. HACCP
Hazard
Analysis
Critical
Control
Points

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

15. Background of HACCP

16. Definition: 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

17. Definition: 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

18. Definition: 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 would be to continue cooking it

19. Four HACCP Principles For food service in Idaho, HACCP has 4 steps
Identify critical control points
Identify the critical limits for those points
Identify corrective actions
Document action

20. Example 1: Lettuce Salad
Situation. Sandwiches n More made a freshly prepared salad for the football team. The salad ingredients were refrigerated after purchase, washed in a clean and sanitized sink, then chopped and mixed. The salad was prepared just before service.
Identify Critical Control Points
Washing the salad ingredients before preparation
Personal hygienic practices of the person assigned to make the salad

21. Example 1: Lettuce Salad
continued
Set Critical Limits
The food preparation sink must be cleaned and sanitized before washing the salad ingredients.
No bare-hand contact with the salad ingredients
Corrective Action
If critical limits are not met, the salad should be discarded

22. Example 2: Lasagna Casseroles
Situation. Because of student member schedules, the Sandwiches n More catering club decided to prepare the four lasagna casseroles in the morning, and hold them in the refrigerator until late afternoon, when they would be baked.
Identify Critical Control Points
Casseroles are cooled quickly
Casseroles are safely cooked

23. Example 2: Lasagna Casseroles
continued
Set Critical Limits
Cool completed casseroles from 135°F to 70°F within 2 hours and 70°F to 41°F or less in 4 more hours
Cook casseroles to a minimum internal temperature of 165°F for 15 seconds, tested with a thermometer
Corrective Action
If the cooling critical limit is not met, use an ice bath
If the cooking critical limit is not met, continue cooking until correct endpoint is met

24. Documentation: A Written Checklist
Lasagna example: Record the temperature of the cooked casserole, and what corrective action is taken

25. HACCP Advantage
Proactive vs. Reactive

26. 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

27. Understanding Check!
What are the five most common risk factors for foodborne illness as identified by the Centers for Disease Control and Prevention?
food from unsafe sources
food inadequately cooked
food held at incorrect temperatures
food prepared using contaminated equipment
food prepared/served by employees having poor personal hygiene

28. Understanding Check!
What are the four steps in HACCP? Give an example of each.
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.

29. 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?

30. Song Activity 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

31. Song Activity 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

32. Song Activity 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

33. Song Activity 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
Salmonella
E. Coli

34. Song Activity 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?

35. Song Activity 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