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Food Safety Plan. Active Managerial Control. A comprehensive food safety system. The manager is responsible for monitoring safe food handling practices that contribute to foodborne illness. Managers and workers should be knowledgeable about food safety issues.

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active managerial control
Active Managerial Control

A comprehensive food safety system.

  • The manager is responsible for monitoring safe food handling practices that contribute to foodborne illness.
  • Managers and workers should be knowledgeable about food safety issues.

Elements of Active Managerial Control:

  • Written Standard Operating Procedures (SOPs)
  • Plans for monitoring and keeping records
  • Worker training

Food Safety Plan

foodborne illness risk factors
Foodborne Illness Risk Factors

The Food and Drug Administration has identified five risk factors that contribute to most foodborne illnesses in the U.S.

  • Food from unsafe source
  • Inadequate cooking
  • Improper holding temperature
  • Contaminated equipment
  • Poor personal hygiene

Food Safety Plan

what is haccp
What is HACCP?
  • HACCP (Hazard Analysis Critical Control Point) is a systematic way to identify, evaluate, and control food safety hazards.
  • Hazards are biological, chemical, or physical agents likely to cause illness or injury if they are not controlled.
  • HACCP prevents food safety hazards rather than reacts to food safety hazards.
  • To develop a HACCP plan, one follows the seven principles.

Food Safety Plan

when is a haccp plan required
When is a HACCP Plan Required?

Not all foodservice establishments are required to have a HACCP plan. If the following processes are conducted in the operation, a HACCP plan is needed:

  • Vacuum package food
  • Service of raw meats
  • Package fresh squeezed orange juice
  • Serve shellfish directly from a tank
  • Curing or smoking food for preservation

Food Safety Plan

prerequisite programs
Prerequisite Programs

Focus on employees, facilities, and equipment. Examples of prerequisite programs include:

  • Illness policy
  • Cleaning and sanitizing procedures
  • Garbage removal
  • Pest control
  • Equipment selection
  • Employee hygiene

Food Safety Plan

1 conduct a hazard analysis
1: Conduct a hazard analysis
  • Identify hazards associated with a specific menu item.
    • Prepare a flow diagram that outlines all handling/preparation steps from receiving to service.
    • List likely hazards associated with each step.
    • Identify how to prevent the hazards at each step.
  • Hazards can be biological, chemical, or physical.
  • List the hazards that are likely to occur and that will cause severe consequences if not controlled.
  • Hazards that are low risk and that are not likely do not need to be considered.

Food Safety Plan

2 determine ccps
2: Determine CCPs
  • A control point is any point, step, or procedure where biological, physical, or chemical factors can be controlled.
  • A critical control point (CCP) is a point, step, or procedure where an identified hazard can be prevented, eliminated, or reduced to acceptable levels.
  • Critical control points are monitored much more frequently than are control points.

Food Safety Plan

3 establish critical limits
3: Establish critical limits
  • This step involves establishing criteria that must be met to prevent, eliminate, or the reduce the identified hazard at the CCP so that the food is safe to eat.
  • Examples of critical limits are:
    • temperature, time, physical dimensions, water activity, pH, and available chlorine
  • Critical limits can come from regulatory standards and guidelines, scientific literature, experimental studies, and consultation with experts.

Food Safety Plan

4 establish monitoring procedures
4: Establish monitoring procedures
  • Monitoring is a planned observation or measurement:
    • to determine if a CCP is under control
  • Examples of monitoring include:
    • Visual observations
    • Temperature measurements
    • Time assessment
    • pH measurements
    • Water activity measurements

Food Safety Plan

5 establish corrective actions
5: Establish corrective actions
  • Corrective actions focus on:
    • what to do when a food does not meet the critical limit.
  • Example of a corrective action:
    • The temperature of a hamburger is 140 oF after cooking (a CCP).
    • The critical limit is cooking the hamburger to 155 oF or hotter.
    • Continue cooking the hamburger until it is 155 oF or hotter.
  • Throwing out food might be a corrective action.
  • Maintain records of all corrective actions taken.

Food Safety Plan

6 establish verification procedures
6: Establish verification procedures

Four phases of verification needed for a HACCP plan:

  • Determine that the critical limits at all CCPS are sound.
  • Make sure that the establishment’s HACCP plan is being properly implemented.
  • Have regulatory personnel review the plan to make sure that it is being properly implemented.
  • Check the accuracy of all monitoring equipment.

Food Safety Plan

7 establish record keeping
7: Establish record keeping

The following make up the records of a HACCP Plan

  • List of HACCP team and their assigned responsibilities
  • Description of each menu item
  • Flow diagram for each menu item indicating CCPs
  • Hazards associated with each CCP and preventive measures
  • Critical limits
  • Monitoring procedures
  • Corrective actions plans
  • Record keeping procedures
  • Procedures for verification of the HACCP plan

Food Safety Plan

managing a crisis
Managing a Crisis

Crisis situations include:

  • Foodborne Illness Outbreak
  • Power Outage
  • Theft
  • Fire

At a minimum:

  • Identify who should be contacted in the event of a crisis.
  • Keep their telephone numbers posted by the phone.
  • Train all workers about who should be contacted.

Food Safety Plan