Chapter 10 - Lecture notes 10 PDF

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Notes based on chapter 10 from ServSafe textbook. ...

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NSD 114 Chapter 10- Food Safety Management Systems  Food Safety Management Systems o Food Safety Management system:  Group of practices and procedures intended to prevent foodborne illness  Actively controls risks and hazards throughout the flow of food o Foundation of a food safety management system:  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  Active Managerial Control o Focuses on controlling the 5 most common risk factors for foodborne illness:  Purchasing food from unsafe sources  Failing to cook food adequately  Holding food at incorrect temperatures  Using contaminated equipment  Practicing poor personal hygiene o Ways to achieve active managerial control:  Training programs  Manager supervision  Standard operating procedures (SOPs)  HACCP o Steps for implementing active managerial control: Identify and document potential risks and ways to control or eliminate them  Monitor critical activities  Correct improper procedures or behaviors  Verify that policies, procedures, and corrective actions are followed  Ensure employees are trained and retrained as needed  Periodically assess the system to make sure it is working  The FDA’s Public Health Interventions o The FDA provides recommendations for controlling the common risk factors for foodborne illness:  Demonstration of knowledge  Staff health controls  Controlling hands as a vehicle of contamination  Time and temperature parameters for controlling pathogens 

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 HACCP

o A Hazard Analysis Critical Control Point (HACCP) program identifies: Significant hazards at points within a product’s flow through an operation:  Biological hazards  Chemical hazards  Physical hazards  How to prevent, eliminate, or reduce these hazards to safe levels o 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 operation may not work for another o The 7 HACCP principles:  Conduct a hazard analysis  Identify potential hazards in the food served by looking at how it is processed  Identify TCS food items and determine where hazards are likely to occur for each one o Look for biological, chemical and physical contaminants  Determine critical control points (CCPs)  Find points in the process where identified hazards can be prevented, eliminated, or reduced to safe levels o These are the CCPs  Depending on the process, there may be more than one CCP  Establish critical limits  For each CCP, establish minimum or maximum limits  These limits must be met to: o Prevent or eliminate the hazard o Reduce it to a safe level  Establish monitoring procedures  Determine the best way to check critical limits o Make sure they are consistently met  Identify who will monitor them and how often  Identify corrective actions  Identify steps that must be taken when a critical limit is not met  Determine these steps in advance  Verify that the system works  Determine if the plan is working as intended  Evaluate the plan on a regular basis using: o Monitoring charts o Records o Hazard analysis 

Determine if your plan prevents, reduces, or eliminates identified hazards  Establish procedures for record keeping and documentation  Keep records for these actions: o Monitoring activities o Corrective actions o Validating equipment (checking for good working condition) o Working with suppliers (invoices, specifications, etc.) o Another HACCP Example: The Fruit Basket  A fruit-only operation known for its signature item- the Melon Medley Salad  Analyze hazard for the Melon Medley Salad:  The salad has fresh watermelon, honeydew, and cantaloupe  Bacteria pose a risk to these fresh-cut melons  Determine CCPs for the Melon Medley Salad:  Melons are prepped, held and served without cooking  Preparation and holding are CCPs o Cleaning and drying the melon’s surfaces during prep would reduce bacteria o Holding the melon at the correct temperature could prevent bacterial growth  Establish critical limits for the Melon Medley Salad:  Preparation CCP- Critical limit would be met by washing, scrubbing, and drying whole melons  Holding CCP- Salad must be held at 41 F or lower, because it had cut melons  Establish monitoring procedures for the Melon Medley Salad:  Operation’s team leader should monitor the salad’s critical limits  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  Identify corrective actions for the Melon Medley Salad:  For melons that had dirt: o Rewash the melons o Team leader must approve melons before they are sliced  For holding temperature higher than 41 F: o Team leader must check the temperature of every Melon Medley in the cooler o Any salad that is above 41 F must be thrown out  Verify that the system works: 

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  The Fruit Basket evaluates the HACCP system quarterly  Establish procedures for record keeping and documentation:  All HACCP records must be maintained for 16 weeks and kept on file o These specialized processing methods require a variance and may require a HACCP plan:  Smoking food as a method to preserve it (but not to enhance flavor)  Using food additives or components such as vinegar to preserve or alter food so it no longer requires time and temperature control for safety  Curing food  Custom- processing animals  Packaging food using ROP methods including  MAP  Vacuum-packed  Sous vide  Packing fresh juice on-site for sale at a later time, unless the juice has a warning label that complies with local regulations  Sprouting seeds or beans  Offering live shellfish from a display tank  Crisis Management o To build a crisis-management program:  Focus on 3 phases:  Preparing for crisis  Responding to crisis  Recovering from crisis  Create a written plan  Test the plan to ensure it works  Creating a Crisis-Management Team o To create a crisis-management team:  Team size depends on the operation size:  Teams for large operations may include numerous functions  Teams for small operations may include the chef, general manager, and owner/operator  Consider including external resources  Regulatory authority, experts from suppliers and manufacturers  Preparing for a Crisis o To prepare for a crisis:  Create an emergency-contact list and post it by phones 

Develop a crisis-communication plan Appoint a spokesperson  Instruct staff to direct questions to the spokesperson  Assemble a crisis kit o To prepare for a foodborne-illness outbreak:  Develop a food safety program  Train staff on food safety policies and procedures  Create a foodborne illness incident report form  Get legal guidance when developing it  Train staff to use it o The foodborne illness incident report form should document the following:  What and when the customer ate at the operation  When the customer first got sick, what the symptoms were, and how long they were experienced  When and where the customer sought medical attention  What other food was eaten by the customer  Crisis Response o When responding to a crisis:  Gather the crisis-management team  Implement your plan:  Collect information  Plan courses of action  Manage events as they unfold  Work with the media  Communicate directly with your key audiences (customers, stockholders, the community)  Fix the problem and then communicate what you have done  Responding to a Foodborne- Illness Outbreak  

 Crisis Recovery and Assessment o To recover from a foodborne-illness outbreak:  Work with the regulatory authority to resolve issues  Clean and sanitize all areas of the operation  Throw out all suspect food  Investigate to find the cause of the outbreak  Review food handling procedures  Establish new procedures or revise existing ones based on the investigation results  Develop a plan to reassure customers that the food served in your operation is safe  Imminent Health Hazards o A significant threat or danger to health that requires immediate correction or closure to prevent injury o To deal with an imminent health hazard:  Stop service  Notify the regulatory authority  Throw out spoiled or contaminated food  Include food in packaging that is not intact o To prepare for a power outage, consider:  Arranging access to an electrical generator and a refrigerator  Preparing a menu with items that do not require cooking  Developing a policy that addresses when cooler doors should be opened

o To recover from a power outage: Have a plan for recovery Examples:  Check refrigeration units often after the power is restored to ensure that they can maintain product temperatures  Throw out TCS food that was in the temperature danger zone for more than four hours o To prepare for water service interruption, consider:  Prepare a menu with items that require little or no water  Keep supplies of single-use items and bottled water  Have a supplier who can provide bottled water and ice in an emergency  Have emergency-contact information  Develop procedures that minimize water use during the emergency  Work with your regulatory authority to develop an emergency  

o To recover from a water service interruption: Clean and sanitize equipment with water line connections:  Ex: spray misters, coffee or tea urns, ice machines, etc.  Follow manufacturers’ instructions  Flush water lines as required by the regulatory authority  Work with your regulatory authority to resume normal operations To prepare for a fire, consider:  Have emergency-contact information:  Fire and police departments  Regulatory authority  Management or HQ personnel  Post the fire department phone number by each phone To recover from a fire:  Throw out food affected by the fire  Throw out damaged utensils, linens, and items that cannot be cleaned and sanitized  Clean and sanitize the operation  If needed, hire a janitorial service that specializes in cleaning up after fires  Check water lines To prepare for a flood, consider:  Have a plan to monitor and maintain flood-control equipment:  Plumbing, storm drains, sump pumps, etc.  Have emergency-contact information  Keep a supply of bottled water To respond to a flood:  The flood affects or damages food, utensils, etc.  Stop all operations  The flood is a result of a sewage backup in the prep area  Close the affected area right away  Correct the problem  Clean the area thoroughly To recover from a flood:  Throw out damaged utensils, linens, and items that cannot be cleaned and sanitized  Throw out any food or food packaging that made contact with water  Clean and sanitize the facility, utensils, equipment surfaces, floors, or other affected areas  If needed, hire a janitorial service that specializes in cleaning up areas exposed to floods 

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