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: • Unsafe sources • Inadequate cooking • Improper holding temp. • Contaminated equipment • Poor hygiene
HACCP • HAZARD • ANALYSIS • CRITICAL • CONTROL • POINT
HACCP • Identifies hazards at specific points within the flow of food • Once identified, hazards can be prevented, eliminated, or reduced.
HACCP Principle #1 • Conduct a hazard analysis. • What could cause an FBI?
HACCP Principle #2 • Determine Critical Control Points (CCPs) • Points where hazards can be prevented, eliminated, or reduced.
HACCP Principle #3 • Establish critical limits. • Maximum or minimum limits, like temperatures
HACCP Principle #4 • Establish Monitoring Procedures • Who, what, when? like checking temps.
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.
HACCP Principle #6 • Verify that the system works. • Evaluate monitoring charts, temperature logs, records
HACCP Principle #7 • Establish procedures for record keeping & documentation. • Keep documentation like logs and records on file
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
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.