ss 7e cb ch10 comprehensiveppt · pdf fileobjectives identify the following: l methods for...

Objectives

Identify the following:l Methods for achieving active managerial controll The public health interventions of the Food and Drug Administration (FDA)l The seven HACCP principles for preventing foodborne illnessl Specialized processes that require a variancel How to prepare for, respond to, and recover from a crisisl How to respond to a foodborne-illness outbreakl How to respond to imminent health hazards, including power outages, fire,

flood, water interruption, and sewage

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Food Safety Management Systems

Food safety management system:l Group of practices and procedures intended to prevent foodborne illnessl Actively controls risks and hazards throughout the flow of food


These are the foundation of a food safety management system:

Food safety training program

Personal hygiene program

Quality control and assurance program

Supplier selection and specification program

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These are the foundation of a food safety management system:

Standard operating procedures (SOPs)

Cleaning and sanitation program

Pest control programFacility design and equipment

maintenance program10-5

Active Managerial Control

Focuses on controlling the five most common risk factors for foodborne illness: 1. Purchasing food from unsafe sources2. Failing to cook food adequately3. Holding food at incorrect temperatures4. Using contaminated equipment5. Practicing poor personal hygiene

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Ways to achieve active managerial control: l Training programsl Manager supervisionl Standard operating procedures (SOPs)l HACCP

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Steps for implementing active managerial control:1. Identify and document potential risks and

ways to control or eliminate them.2. Monitor critical activities.3. Correct improper procedures or behaviors.4. Verify that policies, procedures, and corrective

actions are followed.5. Ensure employees are trained and retrained

as needed.6. Periodically assess the system to make sure it

is working.

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The FDA’s Public Health Interventions

The FDA provides recommendations for controlling the common risk factors for foodborne illness: l Demonstration of knowledgel Staff health controlsl Controlling hands as a vehicle of contaminationl Time and temperature parameters for

controlling pathogensl Consumer advisories

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HACCP

A Hazard Analysis Critical Control Point (HACCP) program identifies:l Significant hazards at points within a product’s flow through an operation:

o Biological hazardso Chemical hazardso Physical hazards

l How to prevent, eliminate, or reduce these hazards to safe levels

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HACCP

To be effective, a HACCP system must be based on a written plan:l It must be specific to each facility’s menu, customers, equipment,

processes, and operations.l A plan that works for one operation may not work for another.

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HACCP

The seven HACCP principles:1. Conduct a hazard analysis.2. Determine critical control points (CCPs).3. Establish critical limits.4. Establish monitoring procedures.5. Identify corrective actions.6. Verify that the system works.7. Establish procedures for record keeping and documentation.

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HACCP

Principle 1: Conduct a hazard analysis:l Identify potential hazards in the food served by looking at how it

is processed.

l Identify TCS food items and determine where hazards are likely to occur for each one.o Look for biological, chemical, and physical contaminants.

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HACCP

Principle 2: Determine critical control points (CCPs):l Find points in the process where identified

hazards can be prevented, eliminated, or reduced to safe levels.o These are the CCPs.

l Depending on the process, there may be more than one CCP.

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HACCP

Principle 3: Establish critical limits:l For each CCP, establish minimum or maximum

limits.l These limits must be met to:

o Prevent or eliminate the hazardo Reduce it to a safe level

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HACCP

Principle 4: Establish monitoring procedures:l Determine the best way to check critical limits.

o Make sure they are consistently met.

l Identify who will monitor them and how often.

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HACCP

Principle 5: Identify corrective actions:l Identify steps that must be taken when a critical

limit is not met.l Determine these steps in advance.

HACCP

Principle 6: Verify that the system works:l Determine if the plan is working as intended.l Evaluate the plan on a regular basis using:

o Monitoring chartso Recordso Hazard analysis

l Determine if your plan prevents, reduces, or eliminates identified hazards.

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HACCP

Principle 7: Establish procedures for record keeping and documentation:

Keep records for these actions:l Monitoring activitiesl Corrective actionsl Validating equipment (checking for good

working condition)l Working with suppliers (invoices,

specifications, etc.)

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HACCP

Another HAACP Example: The Fruit BasketThe Fruit Basket is a fruit-only operation known for its signature item—the Melon Medley Salad.

1. Analyze hazard for the Melon Medley Salad:l The salad has fresh watermelon, honeydew, and cantaloupe. l Bacteria pose a risk to these fresh-cut melons.

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HACCP

Another HAACP Example: The Fruit Basket

2. Determine CCPs for the Melon Medley Salad:l Melons are prepped, held, and served without

cooking.l Preparation and holding are CCPs:

o Cleaning and drying the melons’ surfaces during prep would reduce bacteria.

o Holding the melon at the correct temperature could prevent bacterial growth.

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HACCP


3. Establish critical limits for the Melon Medley Salad:l Preparation CCP—Critical limit would be met

by washing, scrubbing, and drying whole melons.

l Holding CCP—Salad must be held at 41ºF (5ºC) or lower, because it had cut melons.

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HACCP


4. Establish monitoring procedures for the Melon Medley Salad:l Operation’s team leader should monitor the

salad’s critical limits.l The team leader:

o Makes sure the salad is prepped the correct way—all steps from washing the melon to putting the finished salad in the display cooler

o Monitors the temperature of held salads three times a day

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HACCP


5. Identify corrective actions for the Melon Medley Salad:l For melons that had dirt:

o Rewash the melons.o Team leader must approve melons before they

are sliced.l For holding temperature higher than 41ºF (5ºC):

o Team leader must check the temperature of every Melon Medley in the cooler.

o Any salad that is above 41ºF (5ºC) must be thrown out.

HACCP


6. Verify that the system works:l Team leader reviews the Manager Daily HACCP Check Sheet at the end of

each shift:o Make sure that each item was checked and initialed.o Confirm that all corrective actions have been taken and recorded.

l The Fruit Basket evaluates the HACCP system quarterly.

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HACCP


7. Establish procedures for record keeping and documentation:l All HACCP records must be maintained for 16 weeks and kept on file.

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HACCP

These specialized processing methods require a variance and may require a HACCP plan:l Smoking food as a method to preserve it (but not to enhance flavor)l Using food additives or components such as vinegar to preserve or alter

food so it no longer requires time and temperature control for safetyl Curing foodl Custom-processing animals

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HACCP

These specialized processing methods require a variance and may require a HACCP plan: l Packaging food using ROP methods including

o MAPo Vacuum-packedo Sous vide

l Packaging fresh juice on-site for sale at a later time, unless the juice has a warning label that complies with local regulations

l Sprouting seeds or beansl Offering live shellfish from a display tank

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Crisis Management

To build a crisis-management program:l Focus on three phases:

o Preparing for crisiso Responding to crisiso Recovering from crisis

l Create a written plan.l Test the plan to ensure it works.

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Creating a Crisis-Management Team

To create a crisis-management team:l Team size depends on the operation size:

o Teams for large operations may include numerous functions.

o Teams for small operations may include the chef, general manager, and owner/operator.

l Consider including external resources:o Regulatory authority, experts from suppliers and

manufacturers.

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Preparing for a Crisis

To prepare for a crisis:l Create an emergency-contact list and post it

by phones. l Develop a crisis-communication plan.l Appoint a spokesperson.

o Instruct staff to direct questions to the spokesperson.

l Assemble a crisis kit.

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To prepare for a foodborne-illness outbreak:l Develop a food safety program.l Train staff on food safety policies and

procedures. l Create a foodborne illness incident

report form.o Get legal guidance when developing it.o Train staff to use it.

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The foodborne illness incident report form should document the following:l What and when the customer ate at

the operationl When the customer first got sick, what

the symptoms where, and how long they were experienced

l When and where the customer sought medical attention

l What other food was eaten by the customer

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Crisis Response

When responding to a crisis:l Gather the crisis-management team.l Implement your plan:

o Collect information. o Plan courses of action.o Manage events as they unfold.

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Crisis Response

When responding to a crisis:l Work with the media.l Communicate directly with your key audiences (customers, stockholders,

the community).l Fix the problem and then communicate what you have done.

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Responding to a Foodborne-Illness Outbreak

Then:l Take the complaint

seriously and express concern.

l Don’t admit responsibility.l Ask for general contact

information.l Complete the foodborne-

illness incident report form.

If:l A customer calls to report a

foodborne illness.

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Then:l Contact the crisis-

management team.l Identify common food items

to determine the potential source of the complaint.

l Contact the regulatory authority to assist with the investigation if an outbreak is suspected.

If:l There are similar customer

complaints of foodborne illness.

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Then:l Set aside the suspected

product and identify it to prevent further sale.

l Label the product with a “Do Not Use” and “Do Not Discard” label.

l Log information about the product including a description, product date, and lot number .

l If possible, obtain samples of the suspect food from the customer.

If:l The suspected food is still in

the operation.

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Then:l Maintain a list of food

handlers scheduled at the time of the suspected contamination.

l Interview them about their health status.

l Exclude the suspected staff member from the operation, following requirements.

If:l The suspected outbreak is

caused by a sick staff member.

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Then:l Cooperate with the

regulatory authority to resolve the crisis.

l Provide appropriate documentation including temperature logs, HACCP documents, staff files, etc.

If:l The regulatory authority

confirms your operation is the source of the outbreak.

Crisis Recovery and Assessment

To recover from a foodborne-Illness outbreak:l Work with the regulatory authority to resolve issues.l Clean and sanitize all areas of the operation. l Throw out all suspect food.l Investigate to find the cause of the outbreak.l Review food handling procedures.

o Establish new procedures or revise existing ones based on the investigation results.

l Develop a plan to reassure customers that the food served in your operation is safe.

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Imminent Health Hazards

Imminent health hazard:A significant threat or danger to health that requires immediate correction or closure to prevent injury

To deal with an imminent health hazard:l Stop service.l Notify the regulatory authority.l Throw out spoiled or contaminated food.

o Include food in packaging that is not intact

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To prepare for a power outage, consider:l Arranging access to an electrical generator and a refrigeratedl Preparing a menu with items that do not require cookingl Developing a policy that addresses when cooler doors should be opened

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Then:l Record the time of the

power outage.l Check and record food

temperatures periodically.l Keep cooler and freezer

doors closed.l Pack TCS food in ice

bought from an approved, reputable supplier.

If:l Refrigeration equipment

stops working.

To respond to a power outage:

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Then:l Stop all cooking.

If:l Ventilation hoods or fans

stop working.


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Then:l Record the time of the

power outage.l Throw out all TCS food

held below 135ºF (57ºC) for more than four hours.

l Food can be reheated if the power outage was less than four hours.

If:l Hot-holding equipment

stops working.



To recover from a power outage:l Have a plan for recovery.l Examples:

o Check refrigeration units often after the power is restored to ensure the they can maintain product temperatures.

o Throw out TCS food that was in the temperature danger zone for more than four hours.

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To prepare for water service interruption, consider:l Prepare a menu with items that require little or no water.l Keep supplies of single-use items and bottled water.l Have a supplier who can provide bottled water and ice in an emergency.l Have emergency-contact information.l Develop procedures that minimize water use during the emergency.l Work with your regulatory authority to develop an emergency

handwashing procedure.

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Then:l Implement an emergency

handwashing procedure.

If:l Hands cannot be washed.

To respond to a water service interruption:

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Then:l Find other restrooms for

staff use during operating hours.

l Stop operations if restrooms are not available.

If:l Toilets do not flush.


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Then:l Use bottled water.l Use water from an

approved, reputable supplier.

l Keep water in a covered, sanitized container during hauling or storage.

If:l Drinking water is not

available or is contaminated.


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Then:l Throw out any ready-to-eat

food made with water before the contamination was discovered.

l Use bottled or boiled water for ready-to-eat food.

If:l Food items that require

water during preparation cannot be made.


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Then:l Use water from an

approved, reputable supplier.

l Use the emergency menu.l Use prewashed, packaged

produce or frozen or canned fruits and vegetables.

l Thaw food only in the cooler or microwave or as a part of the cooking process.

If:l Water is not available for

food preparation and cooking.


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Then:l Throw out existing ice.l Use ice from an approved,

reputable supplier.

If:l Ice cannot be made.


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Then:l Use single-use items.l Use bottled water or water

from an approved source to clean and sanitize.

If:l Equipment, utensils, and

facility cannot be cleaned or sanitized.


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Then:l Stop using the drink

machines that require water, such as the auto-fill coffee maker, etc.

If:l Beverages made with water

cannot be prepared.



To recover from a water service interruption:l Clean and sanitize equipment with water line connections:

o Examples: spray misters, coffee or tea urns, ice machines, etc.o Follow manufacturers’ instructions.

l Flush water lines as required by the regulatory authority.l Work with your regulatory authority to resume normal operations.

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To prepare for a fire, consider:l Have emergency-contact information:

o Fire and police departmentso Regulatory authorityo Management or headquarters personnel.

l Post the fire department phone number by each phone.

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To recover from a fire:l Throw out food affected by the fire.l Throw out damaged utensils, linens, and items that cannot be cleaned and

sanitized.l Clean and sanitize the operation.

o If needed, hire a janitorial service that specializes in cleaning up after fires.l Check water lines.

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To prepare for a flood, consider:l Have a plan to monitor and maintain flood-control equipment:

o Plumbing, storm drains, sump pumps, etc.

l Have emergency-contact information.l Keep a supply of bottled water.

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Then:l Keep people away from the

wet floor.l Repair the leak.l Block off areas, equipment,

utensils, and other items affected by the flood.

If:l A water line leaks or water

builds up on the floor, but food, utensils, etc., are not affected.

To respond to a flood:

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Then:l Stop all operations.

If:l A flood affects or damages

food, utensils, etc.


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Then:l Close the affected area

right away.l Correct the problem.l Clean the area thoroughly.

If:l The flood is the result of a

sewage backup in the prep area.



To recover from a flood:l Throw out damaged utensils, linens, and items that cannot be cleaned and

sanitized.l Throw out any food or food packaging that made contact with the water.l Clean and sanitize the facility, utensils, equipment surfaces, floors, or other

affected areas.o If needed, hire a janitorial service that specializes in cleaning up areas exposed

to floods.

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ss 7e cb ch10 comprehensiveppt · pdf fileobjectives identify the following: l methods for...

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