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Food Safety Plan

Food Safety Plan 2

Active Managerial ControlA 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

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Foodborne Illness Risk FactorsThe 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

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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.

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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

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

– Illness policy

– Cleaning and sanitizing procedures

– Garbage removal

– Pest control

– Equipment selection

– Employee hygiene

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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.

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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.

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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.

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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

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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.

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6: Establish verification proceduresFour phases of verification needed for a HACCP plan:

1. Determine that the critical limits at all CCPS are sound.

2. Make sure that the establishment’s HACCP plan is being properly implemented.

3. Have regulatory personnel review the plan to make sure that it is being properly implemented.

4. Check the accuracy of all monitoring equipment.

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7: Establish record keepingThe 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

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Managing a CrisisCrisis 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.