•Chapter Number 10
•Food Safety
Management Systems
Class Name
Instructor Name
Date, Semester
Book Title
Book Author
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10.0
Learning Objectives
After this presentation, you should be able to complete the following
Learning Outcomes
10.1
Methods for achieving active managerial control
10.2
The Food and Drug Administration’s (FDA) public health interventions
10.3
The seven HACCP principles for preventing foodborne illness
10.4
How to prepare for, respond to, and recover from a crisis
10.5
How to respond to a foodborne illness outbreak
10.6
How to respond to imminent health hazards including power outages,
fire, flood, water interruption, and sewage
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10.0
KEY TERMS
• Food safety management
system:
– Group of programs, procedures, and
measures designed to prevent
foodborne illness by actively controlling
risks and hazards throughout the flow
of food
• Active managerial control:
• HACCP plan:
– Written document based on HACCP
principles describing procedures a
particular operation will follow to
ensure the safety of food served (see
HACCP)
• Critical control points (CCPs):
– Food safety management system
designed to prevent foodborne illness
by addressing the five most common
risk factors identified by the Centers for
Disease Control and Prevention (CDC) •
• HACCP:
– Food safety management system based
on the idea that if significant biological,
chemical, or physical hazards are
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identified at specific points within a
product’s flow through the operation,
they can be prevented, eliminated, or
reduced to safe levels.
– In a HACCP system, the points in the
process where you can intervene to
prevent, eliminate, or reduce identified
hazards to safe levels
Variance:
– Document issued by a regulatory
agency that allows a requirement to be
waived or modified
Imminent health hazard:
– A significant threat or danger to health
that requires immediate correction or
closure to prevent injury
10.1
Methods for achieving active managerial control
FOOD SAFETY MANAGEMENT SYSTEMS
• A group of practices and procedures intended to prevent foodborne
illness
• Accomplished by actively controlling risks and hazards throughout
the flow of food.
• Here are some examples of the programs your operation needs:
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Personal hygiene program
Food safety training program
Supplier selection and specification program
Quality control and assurance programs
Cleaning and sanitation program
Standard operating procedures (SOPs)
Facility design and equipment maintenance program
Pest-control program
10.1
Methods for achieving active managerial control
ACTIVE MANAGEMENT CONTROL
• It is the manager’s responsibility to control actively for
risk factors of foodborne illness.
• Good controls are proactive rather than reactive.
• You must anticipate risks and plan for them.
• Use simple tools, such as training programs, manager
supervision, and the incorporation of SOPs.
• Active managerial control can also be achieved
through more complex solutions, such as a HACCP
program.
• Monitoring is critical to the success of active
managerial control.
10.2
The Food and Drug Administration’s (FDA) public
health interventions
THE FDA’S PUBLIC HEALTH INTERVENTIONS
• Demonstration of knowledge
– Show that you know what to do to keep food safe.
• Staff health controls
– Procedures must be put in place to make sure staff are practicing
personal hygiene.
• Controlling hands as a vehicle of contamination
– Controls must be put in place to prevent bare-hand contact with
ready-to-eat food.
• Time and temperature parameters for controlling pathogens
– Procedures must be put in place to limit the time food spends in the
temperature danger zone.
• Consumer advisories
– Notices must be provided to customers if you serve raw or
undercooked menu items.
10.3
The seven HACCP principles for preventing foodborne
illness
SEVEN HACCP PRINCIPLES
• Each HACCP principle builds on the information
gained from the previous principle:
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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.
10.3
The seven HACCP principles for preventing foodborne
illness
SEVEN HACCP PRINCIPLES (cont.)
1 Conduct a hazard analysis.
• First, identify and assess potential hazards in the food
you serve. Start by looking at how food is processed in
your operation.
• Prepping and cooking for same-day service (grilled
chicken sandwiches, hamburgers, etc.)
• Prepping, cooking, holding, cooling, reheating, and
serving (chili, soup, pasta sauce with meat, etc.)
2 Determine critical control points.
• Find the points in the process where the
identified hazard(s) can be prevented,
eliminated, or reduced to safe levels.
• These are the critical control points (CCPs).
Depending on the process, there may be
more than one CCP.
10.3
The seven HACCP principles for preventing foodborne
illness
SEVEN HACCP PRINCIPLES (cont.)
3 Establish critical limits.
• For each CCP, establish minimum or maximum
limits.
• These limits must be met to prevent or eliminate
the hazard, or to reduce it to a safe level.
4 Establish monitoring procedures.
• Once critical limits have been created,
determine the best way for your operation to
check them.
• Make sure the limits are consistently met.
• Identify who will monitor them and how
often.
10.3
The seven HACCP principles for preventing foodborne
illness
SEVEN HACCP PRINCIPLES (cont.)
5 Identify corrective actions.
• Identify steps that must be taken when a critical
limit is not met.
• These steps should be determined in advance.
6 Verify that the system works.
• Determine if the plan is working as intended.
Evaluate it on a regular basis.
• Use your monitoring charts, records, hazard
analysis, etc., and determine if your plan
prevents, reduces, or eliminates identified
hazards.
10.3
The seven HACCP principles for preventing foodborne
illness
SEVEN HACCP PRINCIPLES (cont.)
7 Establish procedures for record keeping and
documentation.
• Maintain your HACCP plan and keep all
documentation created when developing it.
• Keep records for the following actions:
• Monitoring activities
• Taking corrective action
• Validating equipment (checking for good
working condition)
• Working with suppliers (i.e., shelf-life
studies, invoices, specifications, challenge
studies, etc.)
10.4
How to prepare for, respond to, and recover from a
crisis
CRISIS MANAGEMENT—BEING PREPARED
FOR THE INEVITABLE
• Creating a Crisis-Management Team
– To begin, create a crisis-management team. The size
of the team will depend on the size of the operation.
If your operation is large, the team may include
representatives from the following departments:
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Senior management (president/CEO, etc.)
Risk management (quality assurance, legal, etc.)
Public relations
Operations
Finance
Marketing
Human resources
10.4
How to prepare for, respond to, and recover from a
crisis
CRISIS MANAGEMENT—BEING PREPARED
FOR THE INEVITABLE
• Emergency contact list
– Create an emergency contact list with all necessary numbers
and post it by phones.
• Crisis-communication plan
– List of media responses or a question-and-answer sheet
suggesting what to say for each crisis
– Sample press releases that can be tailored quickly to each
incident
– List of media contacts to call for press conferences or news
briefings
• Include a media-relations plan with “dos and don’ts” for dealing with
the media.
– Plan for communicating with staff during the crisis. Possibilities
include shift meetings, email, a telephone tree, etc.
10.4
How to prepare for, respond to, and recover from a
crisis
PREPARING FOR A FOODBORNE ILLNESS
OUTBREAK
• Develop the form with legal guidance and
include all critical information.
– The form may contain the following:
– What and when the customer ate at the operation
– When the customer first got sick, what the symptoms
were, and how long the customer experienced them
– When and where the customer sought medical
attention, what the diagnosis was, and what
treatment was received
– What other food was eaten by the customer
10.5
How to respond to a foodborne illness outbreak
FOODBORNE ILLNESS OUTBREAK RESPONSES
• To recover from a foodborne illness outbreak, you will need to take
several steps.
• They should be planned in advance and include the following:
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Working with the regulatory authority to resolve issues
Cleaning and sanitizing all areas of the operation
Throwing out all suspect food
Investigating to find the cause of the outbreak
Reviewing food handling procedures to identify if standards are not
being met or procedures are not working; establish new procedures
or revise existing ones based on the investigation results
– Developing a plan to reassure customers that the food you serve is
safe
10.5
How to respond to a foodborne illness outbreak
FOODBORNE ILLNESS OUTBREAK RESPONSES
10.5
How to respond to a foodborne illness outbreak
FOODBORNE ILLNESS OUTBREAK RESPONSES
10.6
How to respond to imminent health hazards including power
outages, fire, flood, water interruption, and sewage
IMMINENT HEALTH HAZARDS
• A significant threat or danger to health that
requires immediate correction or closure to
prevent injury
• If there is a significant risk to the safety or the
security of your food, service must be stopped
and the local regulatory authority must be
notified.
• Spoiled or contaminated food must be thrown
out, along with food in packaging that is not
intact.
10.6
How to respond to imminent health hazards including power
outages, fire, flood, water interruption, and sewage
POWER OUTAGES
• Power failures and refrigeration breakdowns can
threaten your ability to control the temperature of TCS
food. This can result in the growth of pathogens.
• Consider the following when planning for a power
outage:
– Arrange access to an electrical generator and a
refrigerated truck that you can use in the event of an
emergency.
– Prepare a menu with items that do not require cooking to
use in the event of an emergency.
– Develop a policy that addresses when cooler doors should
be opened.
10.6
How to respond to imminent health hazards including power
outages, fire, flood, water interruption, and sewage
WATER SERVICE INTERRUPTION
• Broken water mains and breakdowns at water treatment facilities are a
risk to the safety of food.
• Consider the following when planning for a water service interruption:
– Prepare a menu with items that require little or no water to be used in the
event of an emergency.
– Keep a supply of single-use items.
– Keep a supply of bottled water. Also, have a supplier who can provide bottled
water in an emergency.
– Have a supplier who can provide ice in an emergency.
– Have emergency-contact information for your regulatory authority, plumber,
and water department.
– Develop procedures that minimize water use during the emergency (e.g., use
single-use items for service).
– Work with your regulatory authority to develop an emergency handwashing
procedure for use during water service interruptions.
10.6
How to respond to imminent health hazards including power
outages, fire, flood, water interruption, and sewage
FIRE
• Consider the following when planning for a fire:
– Have emergency-contact information for the fire and police departments, the
regulatory authority, and management or headquarters personnel.
– Post the fire department phone number by each phone so it is easy to see.
– If a fire occurs, you must stop operating if you cannot prep food safely.
– Block off areas, equipment, utensils, and other items affected by the fire.
• Take the following into account when planning a recovery from a fire:
– Throw out all food affected by the fire.
– Throw out all damaged utensils, linens, or items that cannot be cleaned and
sanitized.
– Clean and sanitize the operation.
– If needed, hire a janitorial service that specializes in areas exposed to fires.
– Check water lines. The use of fire hoses may have lowered water pressure in
the area. This could cause backflow and water contamination.
10.6
How to respond to imminent health hazards including power
outages, fire, flood, water interruption, and sewage
FLOOD
• Consider the following when planning for a flood:
– Have a plan to monitor and maintain flood-control equipment:
plumbing storm drains, sump pumps, etc.
– Have emergency-contact information for the regulatory authority, the
plumber, utility companies, etc.
– Keep a supply of bottled water.
• Take the following into account when planning recovery from a
flood:
– Throw out all damaged utensils, linens, or items that cannot be
cleaned and sanitized.
– Throw out any food or food packaging that made contact with the
water.
– Clean and sanitize the facility, utensils, equipment surfaces, floors, or
other affected areas.
– If needed, hire a janitorial service that specializes in areas exposed to
floods.