1. Food Safety Management Systems
Instructor Notes
In Sections 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, the development of a food safety management system.

2. Apply Your Knowledge: Test Your Food Safety Knowledge
True or False: Active managerial control focuses on controlling the most common foodborne-illness risk factors identified by the CDC
True or False: Purchasing fish directly from a local fisherman would be considered a risk in an active managerial control system
True or False: A critical control point (CCP) is a point in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels
True or False: If cooking is a CCP for ground beef patties, then ensuring the internal temperature reaches 155°F (68°C) for fifteen seconds would be an appropriate critical limit
True or False: An establishment that cures food must have a HACCP plan
Instructor Notes
Answers:
True
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3. Food Safety Management Systems
A Food Safety Management System is:
A group of programs, procedures, and measures for preventing foodborne illness
Designed to actively control risks and hazards throughout the flow of food
Two systematic and proactive approaches
Active managerial control
Hazard Analysis Critical Control Point (HACCP)

4. Prerequisite Food Safety Programs
These must be in place for a food safety management system to be effective
Personal hygiene program
Supplier selection and specification programs
Sanitation and pest control programs
Instructor Notes
For your food safety management system to be effective, you must first have the necessary food safety programs in place. The principles you have learned throughout the ServSafe program will help you develop these programs. They address the basic operational and sanitation conditions within your establishment, and can include processes, policies, and procedures.
Facility design and equipment maintenance programs
Food safety training programs

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

6. Active Managerial Control: The Approach
Steps for using active managerial control:
Consider the five risk factors as they apply throughout the flow of food and identify any issues that could impact food safety. 1

7. Active Managerial Control: The Approach
Steps for using active managerial control: continued
Develop policies and procedures that address the issues that were identified
Consider input from staff
Provide training on these policies and procedures if necessary 2

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

9. Active Managerial Control: The Approach
Steps for using active managerial control: continued
Verify that the policies and procedures you have established are actually controlling the 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 4
Instructor Notes
An example of active managerial control is provided in the next four slides. It documents the efforts of a seafood restaurant chain to control one of the CDC’s risk factors for foodborne illness—purchasing food from unsafe sources.

10. Active Managerial Control Example
Consider the five risk factors as they apply throughout the flow of food and identify any issues that could impact food safety
A seafood restaurant chain identified purchasing seafood from unsafe sources as a risk in their establishment 1
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11. Active Managerial Control Example: continued
Develop policies and procedures that address the issues that were identified
To avoid buying unsafe product, the seafood restaurant chain developed a list of approved vendors
Next, they created a policy stating that seafood could only be purchased from vendors on this list 2
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12. Active Managerial Control Example: continued
Regularly monitor the policies and procedures that have been developed.
To ensure the policy was being followed, the seafood restaurant chain decided that seafood invoices and deliveries would be monitored 3
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13. Active Managerial Control Example: continued
Verify that the policies and procedures you have established are actually controlling the risk factors.
On a regular basis, the seafood restaurant chain looked at the criteria they had established for selecting seafood vendors, to ensure it was still appropriate for controlling the risk
They also decided to review their policy whenever a problem arose and change it if necessary 4
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14. HACCP: Philosophy The HACCP Philosophy:
If significant biological, chemical, or physical hazards are identified at specific points within a product’s flow through the operation, they can be:
Prevented
Eliminated
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.

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

16. HACCP: The 7 HACCP Principles
The Seven 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 1 2 3 4 5 6
Instructor Notes
A HACCP plan is based on the seven basic principles outlined by the National Advisory Committee on Microbiological Criteria for Foods.
These principles are seven sequential steps that outline how to create a HACCP plan. Since each principle builds on the information gained from the previous principle, you must consider all seven principles in order when developing your plan.
The information covered in the next several slides is designed to provide participants with an introduction to the seven HACCP Principles and an overview of the process for developing a HACCP program. A real-world example, highlighted in blue, follows each principle. It documents the efforts of Enrico’s, an Italian restaurant, as it implements a HACCP program. 7

17. HACCP: The 7 HACCP Principles
Principle One: Conduct a Hazard Analysis
Identify potential hazards in the food served by looking at how it is processed
Once common processes have been identified, determine where hazards are likely to occur for each (biological, chemical, physical)
Salads, cold sandwiches
Prepare
Serve
Instructor Notes
Hazards include contamination by:
Bacteria, viruses, or parasites
Cleaning compounds, sanitizers, and allergens
General physical contaminants
An example of hazard analysis follows on the next slide. It shows how Enrico’s restaurant conducted a hazard analysis for menu items that are prepared, cooked, and then served. This includes their spicy charbroiled chicken breast.
Grilled chicken sandwiches, hamburgers
Prepare
Cook
Serve
Chili, soup, sauces
Prepare
Cook
Hold
Cool
Reheat
Serve

18. HACCP Example: Conducting a Hazard Analysis
Enrico’s looked at their menu and noted:
Several dishes, including the spicy charbroiled chicken breast, are received, stored, prepared, cooked, and served the same day
They determined that:
Bacteria were the most likely hazard to food prepared by this process
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19. HACCP: The 7 HACCP Principles
Principle Two: 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
Instructor Notes
An example follows on the next slide. It shows the process that Enrico’s restaurant used to determine the critical control point for their spicy charbroiled chicken breast.

20. HACCP Example: Determine Critical Control Points CCPs
Enrico’s identified cooking as a CCP for the chicken breasts:
Cooking is the only step that will eliminate or reduce bacteria to safe levels
Since the chicken breasts were prepared for immediate service, cooking was the only CCP
Cooking is the same CCP for other products prepared and cooked for immediate service
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21. HACCP: The 7 HACCP Principles
Principle Three: Establish Critical Limits
For each CCP, establish minimum or maximum limits that must be met to prevent or eliminate the hazard or to reduce it to a safe level
Critical
Limit
Instructor Notes
An example follows on the next slide. It shows the critical limit Enrico’s restaurant established for their spicy charbroiled chicken breast.

22. HACCP Example: Establish Critical Limits
Since cooking was the CCP for Enrico’s chicken breasts:
Management determined that the critical limit would be cooking the chicken to a minimum internal temperature of 165°F (74°C) for fifteen seconds
They decided that:
The critical limit could be met by placing the chicken breasts in the broiler for 16 minutes
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23. HACCP: The 7 HACCP Principles
Principle Four: Establish Monitoring Procedures
Determine the best way to check critical limits to ensure they are consistently met
Identify who will monitor them and how often
Instructor Notes
An example follows on the next slide. It shows the monitoring procedures established by Enrico’s to check the critical limit for their spicy charbroiled chicken breast.

24. HACCP Example: Establish Monitoring Procedures
Enrico’s chose to check the critical limit by:
Inserting a clean and sanitized thermocouple probe into the thickest part of each breast
The grill cook must check the temperature of each chicken breast to ensure it has reached 165°F (74°C)
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25. HACCP: The 7 HACCP Principles
Principle Five: Identify Corrective Actions
Identify steps that must be taken when a critical limit is not met
Determine these steps in advance
Instructor Notes
An example follows on the next slide. It shows the corrective action that must be followed by Enrico’s grill cooks when the critical limit for their spicy charbroiled chicken breast is not met.

26. HACCP Example: Identify Corrective Actions
At Enrico’s, if the chicken breast has not reached its critical limit:
The grill cook must keep cooking the breast until it has been reached
This and all other corrective actions are noted in the temperature log
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27. HACCP: The 7 HACCP Principles
Principle Six: Verify That the System Works
Determine if the plan is working as intended
Evaluate on a regular basis:
Monitoring charts
Records
How the hazard analysis was performed
Determine if the plan adequately prevents, reduces, or eliminates identified hazards
Photo courtesy of Roger Bonafield and Dingbats
Instructor Notes
An example follows on the next slide. It shows how Enrico’s restaurant verifies that their HACCP system is working.

28. HACCP Example: Verify That the System Works
To verify that the system was working, Enrico’s:
Checked temperature logs weekly to identify patterns or to determine if processes or procedures needed to be changed
They noticed:
Toward the end of each week the chicken breast often failed to meet the critical limit
They discovered their vendor was delivering a slightly larger chicken breast
They worked with the vendor to ensure they received the proper sized chicken and included a weight check during receiving
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29. HACCP: The 7 HACCP Principles
Principle Seven: Establish Procedures for Record Keeping and Documentation
Keep records obtained when:
Developing your HACCP plan
Performing monitoring activities
Corrective action is taken
Equipment is validated
Working with suppliers
Instructor Notes
Maintain your HACCP plan by keeping the records indicated above.
Records obtained when working with suppliers include shelf-life studies, specifications, and challenge studies.
An example follows on the next slide. It shows the record keeping requirements established by Enrico’s restaurant in documenting their HACCP program.

30. HACCP Example: Establish Procedures For Record Keeping
Enrico’s determined that:
Time-temperature logs should be kept for 3 months
Receiving invoices should be kept for 60 days
Enrico’s uses this information to:
Support their HACCP plan
Revise their HACCP plan when necessary
Instructor Notes
If time permits, review the Another HACCP Example section (Essentials pgs through 10-11). It provides an example of a HACCP plan developed for a fresh fruit product prepared and served without cooking.
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31. HACCP: When a HACCP Plan is Required
A HACCP Plan is required if an establishment:
Smokes or cures food as a method of food preservation
Uses food additives as a method of food preservation
Packages food using a reduced-oxygen packaging (ROP) method
Offers live, molluscan shellfish from a display tank
Custom-processes animals for personal use
Packages unpasteurized juice for sale to the consumer without a warning label
Sprouts beans or seeds
Instructor Notes
The National Restaurant Association and the Food and Drug Administration (FDA) recommend that all restaurants and foodservice establishments develop and implement a food safety management system.
Establishments are required to have a HACCP plan in place if they perform the activities identified in the slide.
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32. Apply Your Knowledge: It’s the Principle of the Thing
Identify the HACCP principle defined by each statement:
Checking to see if critical limits are being met
Retention of documents obtained when creating and implementing a HACCP plan
Assessing risk within the flow of food
Specific places in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels
Predetermined step taken when a critical limit is not met
Minimum or maximum boundaries that must be met to prevent a hazard
Determining if the HACCP plan is working as intended A B C D E
Instructor Notes
Answers:
A. Monitoring
B. Record keeping and documentation
C. Hazard analysis
D. Critical control points (CCPs)
E. Corrective action
F. Critical limits
G. Verification F G
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33. Crisis Response: A Foodborne Illness Complaint
Responding to a foodborne illness complaint:
Take all customer complaints seriously
Express concern and be sincere
Do not admit responsibility or accept liability
Listen carefully and promise to investigate and respond
Consider developing an incident report (with legal guidance)
Instructor Notes
In a foodborne illness outbreak, you may be able to avert a crisis by responding quickly if you receive customer complaints. Take all customer complaints seriously.

34. Crisis Response: A Confirmed Foodborne Illness Outbreak
If a Foodborne Illness Outbreak is Confirmed:
Accept responsibility
Cooperate with the investigation
Crisis response may include:
Isolating suspect food
Preventing further sale of suspect food
Obtaining samples from affected customer
Excluding suspect employees from the establishment
Instructor Notes
Accepting responsibility is not the same as admitting liability. While customers may have become ill from eating food in your operation, the cause may have been beyond your control and not your fault.

35. HACCP: When a HACCP Plan Is Required (2010 Update)
A HACCP plan is required if an operation: continued
Packages food using ROP methods including:
MAP
Vacuum-packed
Sous vide
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
Instructor Notes
Always check with your local regulatory authority to see if a variance is also required when prepping food in these ways.
A HACCP plan is required when packaging food using reduced-oxygen packaging (ROP) methods. This includes MAP, vacuum-packed, and sous vide food. Clostridium botulinum and Listeria monocytogenes are risks to food packaged in these ways.