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Food Safety Management Systems

Food Safety Management Systems . Foods II. Food Safety Management System . Procedures & practices intended to prevent FBI’s. Actively controls risks & hazards throughout flow of food. Active Managerial Control. Controls 5 most common risk factors of FBI’s identified by the CDC:

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Food Safety Management Systems

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  1. Food Safety Management Systems Foods II

  2. Food Safety Management System • Procedures & practices intended to prevent FBI’s. • Actively controls risks & hazards throughout flow of food

  3. Active Managerial Control • Controls 5 most common risk factors of FBI’s identified by the CDC: • Unsafe sources • Inadequate cooking • Improper holding temp. • Contaminated equipment • Poor hygiene

  4. HACCP • HAZARD • ANALYSIS • CRITICAL • CONTROL • POINT

  5. HACCP • Identifies hazards at specific points within the flow of food • Once identified, hazards can be prevented, eliminated, or reduced.

  6. HACCP Principle #1 • Conduct a hazard analysis. • What could cause an FBI?

  7. HACCP Principle #2 • Determine Critical Control Points (CCPs) • Points where hazards can be prevented, eliminated, or reduced.

  8. HACCP Principle #3 • Establish critical limits. • Maximum or minimum limits, like temperatures

  9. HACCP Principle #4 • Establish Monitoring Procedures • Who, what, when?  like checking temps.

  10. HACCP Principle #5 • Identify Corrective Actions • What can we do if critical limit isn’t met? • Keep cooking, reheat, or throw it out are options.

  11. HACCP Principle #6 • Verify that the system works. • Evaluate  monitoring charts, temperature logs, records

  12. HACCP Principle #7 • Establish procedures for record keeping & documentation. • Keep documentation like logs and records on file

  13. When is a HACCP Plan Required? • Smoking food • Using additives/preservatives • Curing • Custom processing of animals • ROP packaging • Treating/pasteurizing juice • Sprouting seeds/beans • Live shellfish from tanks

  14. HACCP Example At Mrs. F’s Cafe, chicken sandwiches are often received, stored, prepped, cooked & served in 1 day – for immediate service. Discuss the 7 HACCP principles as they relate to this scenario.

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