Food Safety Management Systems
10-1
Apply Your Knowledge: Test Your Food Safety Knowledge
1. True or False: Active managerial control focuses on
controlling the most common foodborne-illness risk factors
identified by the CDC
2. True or False: Purchasing fish directly from a local
fisherman would be considered a risk in an active
managerial control system
3. 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
4. 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
5. True or False: An establishment that cures food
must have a HACCP plan
10-2
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)
10-3
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
Facility design and
equipment maintenance
programs
Food safety
training programs
Sanitation and
pest control
programs
10-4
Active Managerial Control
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
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Active Managerial Control: The Approach
Steps for using active managerial
control:
1
Consider the five risk factors as they
apply throughout the flow of food and
identify any issues that could impact
food safety.
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Active Managerial Control: The Approach
Steps for using active managerial
control: continued
2
Develop policies and procedures that
address the issues that were identified

Consider input from staff

Provide training on these policies and
procedures if necessary
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Active Managerial Control: The Approach
Steps for using active managerial
control: continued
3
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
10-8
Active Managerial Control: The Approach
Steps for using active managerial
control: continued
4
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
10-9
Active Managerial Control Example
1
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
10-10
Active Managerial Control Example: continued
2
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
10-11
Active Managerial Control Example: continued
3
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
10-12
Active Managerial Control Example: continued
4
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
10-13
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
10-14
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
10-15
HACCP: The 7 HACCP Principles
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
10-16
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
Grilled chicken sandwiches,
hamburgers
Chili, soup, sauces
Prepare
Prepare
Cook
Serve
Cook
Hold
Serve
Cool
Reheat
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Serve
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
10-18
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
10-19
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
10-20
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
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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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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
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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)
10-24
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
10-25
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
10-26
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
Photo courtesy of Roger
Bonafield and Dingbats
Determine if the plan adequately
prevents, reduces, or eliminates
identified hazards
10-27
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
10-28
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
10-29
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
10-30
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
10-31
Apply Your Knowledge: It’s the Principle of the Thing
Identify the HACCP principle
defined by each statement:
A
Checking to see if critical limits are being met
B
Retention of documents obtained when creating
and implementing a HACCP plan
C
Assessing risk within the flow of food
D
Specific places in the flow of food where a hazard can
be prevented, eliminated, or reduced to safe levels
E
Predetermined step taken when a critical limit is
not met
F
Minimum or maximum boundaries that must be met to
prevent a hazard
G
Determining if the HACCP plan is working as intended
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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)
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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
10-34