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  • Hello and welcome to AtTheInstitute.com’s online preparatory course for the National Restaurant AssociationServSafe Manager Certification Exam.
  • In this section we’ll be covering Food Safety Management Systems, including, HACCP & Active Managerial Control.
  • We’ll learn to:Describe the prerequisite programs that must be in place to implement a food safety management system.Describe the risk factors and interventions used in Active Managerial Control.List the steps in implementing an Active Managerial Control system.Describe the seven principles of a HACCP system and be able to give examples of actions that demonstrate each one.And Understand and describe the fundamental principles of crisis management.
  • Some definitions for this section:A Food Safety Management System – is a group of procedures and practices intended to prevent foodborne illness.HACCP (Hazard Analysis Critical Control Point) is a food safety management system system for controlling risks and hazards throughout the flow of food.Critical Control Point – In HACCP this is a point in the flow of food where one can intervene to prevent, eliminate, or reduce hazard(s) to a safe level.Critical Limit –again used in HACCP to describe the measurable standard related to a Critical Control Point. Often a specific time or temperature. (For Instance, The critical limit for cooking a chicken breast is 165˚F.)
  • In order to implement any successfulFood Safety Management System, your facility will need some prerequisite programs be in place. These include:An effective personal hygiene programA supplier selection & specification programA sanitation & pest control programGood facility design & well-maintained equipmentAnd an employee food safety training program
  • AnActive Managerial Control focuses on controlling the five most common risk factors that cause foodborne illness, as identified by the CDC.Those factors are: Purchasing food from unsafe sources.Failing to cook food adequately.Holding food at incorrect temperatures.Using contaminated equipment – and Practicing poor personal hygiene.
  • The FDA Food Code has identified five ways to control these common risk factors. These are: Demonstration of Knowledge: Food managers need to show that they can demonstrate what to do to keep food safe.Staff health Controls: Policies & procedures to make sure employees are practicing good personal hygiene.Controlling hands as a vehicle of contamination: Controls to help prevent cross-contamination from hands to food.Time & Temperature Control: You must keep food out of the temperature zone.Consumer Advisory: You must provide notice to your customers regarding the risks of consuming raw or undercooked food.
  • The steps involved in establishing an Active Managerial Approach System are:First, Consider The Risk Factors and identify any issues that could impact food safety.Next, create policies & proceduresto address these risk factors.Then monitor that the procedures & policies are being followed.Finally, Verify The System: Check that the established policies and procedures are keeping food safe.
  • Another Food Safety management System – HACCP (Hazard Analysis Critical Control Point) addresses food safety through the analysis and control of biological, chemical, and physical hazards from raw material production, through the flow of food to consumption of the foods.
  • Every HACCP Plan is based on seven basic principles:Conduct A Hazard AnalysisDetermine Critical Control Points (CCPs)Establish Critical LimitsEstablish Monitoring ProceduresIdentify Corrective ActionsVerify The System Works – and lastly,Establish Procedures For Record Keeping & DocumentationWe’ll take a look at each of these steps.
  • In Principle 1: Conduct a Hazard Analysis – We identify and assess potential hazards in the flow of food we serve. Start by looking at how food is processed in your operation and group like items together.
  • In Principle 2: We need to Determine Critical Control Points – That is, identify the points in the process where food safety hazards can be reduced to safe levels or eliminated.Often, you might find that cooking is a critical control point since cooking food to its minimum internal temperature kills pathogens. For example, when producing a grilled chicken sandwich, grilling the chicken is the critical control point.
  • Principle 3: Establish Critical Limits - For each Critical Control Point we need to establish minimum and/or maximum limits.In the previous example, our grilled chicken sandwich, we determined grilling the chicken was the critical control point. The critical limit for cooking poultry is 165 degrees F.
  • Principle 4: is Establish Monitoring Procedures: Once our critical limits have been established, we must find the best way for our operation to measure those limits to make sure theyare constantly and consistently met.
  • Principle 5: Identify Corrective Actions – involves identifying the steps that must be taken when critical limits are not met. In the case of our grilled chicken breast, If we measure the temperature of the chicken breast and find that it is 155 degrees F. We would identify the corrective action as being: Continue grilling the chicken breast until its internal temperature measures 165 degrees F.
  • In Principle 6: Verify That The System Works – We determine whether the plan is working as intended to keep food items safe to eat.
  • Lastly, Principle 7: Establish Procedures For Record Keeping & Documentation – involves maintaining the written HACCP plan and how we will handle the documentation used in creating it.
  • As in Section Six of the course when we talked aboutvariances,you need a HACCP planif you plan to prepare food in any of the following ways.Smoking food as a method of preservation (but not to enhance flavor only)Using food additives or adding components like vinegar to preserve or alter food so that it no longer requires time-temperature control.Curing foodCustom processing animals. For example dressing deer shot by a hunter.Packaging food using MAP, ROP or Sous Vide methods. Clostridium and Listeria are risks for food packaged this way.Sprouting seeds or beansOffering live mollusks (clams, scallops, mussels, cockles or oysters) from a display tank.
  • Lastly, It is important to be prepared to deal with any potential food safety crisis.A successful crisis management plan focuses on; preparation, response and recovery. Preparation: Ensure staff is trained to deal with a foodborne illness outbreak including incident forms, an emergency contact list and communication plan.Response: Have a plan to quickly respond to a potential crisisAnd Recovery: Develop a plan to recover from a foodborne illness and reassure potential customers that the food you serve is safe
  • All of the information provided can be found in The National Restaurant Association’s, ServSafe Essentials, 5th Edition with 2009 FDA Food Code Updates.For more information check them out online at www.servsafe.com.
  • Please take this opportunity to complete the review questions for this section before continuing on to section Ten of the course.For AtTheInstitute.com, this is [your name]. Feel free to send us comments and feedback by email at feedback@AtTheInstitute.com.

09 chapter nine 09 chapter nine Presentation Transcript

  • ServSafe™ Exam Prep & Study Guide AtTheInstitute.com
  • 9. Food Safety Management Systems AtTheInstitute.com
  • Section Goals• Describe the prerequisite • Describe the seven programs that must be in principles of a HACCP place to implement a system and be able to food safety management give examples of actions system. that demonstrate each• Describe the risk factors one. and interventions used in • Understand and describe Active Managerial the fundamental Control. principles of crisis• List the steps in management. implementing an Active Managerial Control system.
  • Definitions• Food Safety Management System – A group of procedures and practices intended to prevent foodborne illness.• HACCP – Hazard Analysis Critical Control Point: A system for controlling risks and hazards throughout the flow of food.• Critical Control Point – In HACCP: A point in the flow of food where one can intervene to prevent, eliminate, or reduce hazard(s) to a safe level.• Critical Limit –In HACCP: The measurable standard related to a Critical Control Point. Often a specific time or temperature. (E.g., The critical limit for cooking a chicken breast is 165˚F.)
  • Prerequisite Programs• Personal Hygiene • Facility Design & Program Equipment Program• Supplier Selection & • Food Safety Training Specification Program Program• Sanitation & Pest Control Program
  • Active Managerial ControlActive Managerial Control focuses on controlling the five most common risk factors that cause foodborne illness, as identified by the CDC. 1. Purchasing food from unsafe sources. 2. Failing to cook food adequately. 3. Holding food at incorrect temperatures. 4. Using contaminated equipment. 5. Practicing poor personal hygiene.
  • Active Managerial Control (cont’d)The FDA Food Code has identified five ways to control these common risk factors. They are: – Demonstration of Knowledge: Food managers need to show that they can demonstrate what to do to keep food safe. – Staff health Controls: Policies & procedures to make sure employees are practicing good personal hygiene. – Controlling hands as a vehicle of contamination: Controls to help prevent cross-contamination from hands to food. – Time & Temperature Control: You must keep food out of the temperature zone. – Consumer Advisory: You must provide notice to your customers regarding the risks of consuming raw or undercooked food.
  • The Active Managerial ApproachThe steps involved in establishing an ActiveManagerial Approach System are:– Consider The Risk Factors: Identify issues that could impact food safety.– Create Policies & Procedures: Create policies & procedures to address these risk factors.– Monitor Those Policies & Procedures : Monitor that the procedures & policies are being followed.– Verify The System: Check that the established policies and procedures are keeping food safe.
  • HACCP• HACCP (Hazard Analysis Critical Control Point) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
  • The HACCP Approach• The HACCP Plan is based on seven basic principles: 1. Conduct A Hazard Analysis 2. Determine Critical Control Points (CCPs) 3. Establish Critical Limits 4. Establish Monitoring Procedures 5. Identify Corrective Actions 6. Verify The System Works 7. Establish Procedures For Record Keeping & Documentation
  • Principle 1: Conduct a Hazard Analysis• Identify and assess potential hazards in the flow of food you serve. Start by looking at how food is processed in your operation and group like items together.
  • Principle 2: Determine Critical Control Points (CCPs)• Identify the points in the process where hazard(s) can be reduced to safe levels or eliminated.
  • Principle 3: Establish Critical Limits• For each CCP establish minimum and/or maximum limits.
  • Principle 4: Establish Monitoring Procedures• Once critical limits have been established, find the best way for your operation to check them to make sure these limits are constantly and consistently met.
  • Principle 5: Identify Corrective Actions• Identify the steps that must be taken if critical limits are not met.
  • Principle 6: Verify That The System Works• Determine whether the plan is working as intended to keep food items safe to eat.
  • Principle 7: Establish Procedures For Record Keeping & Documentation• Maintain the written HACCP Plan and keep all documentation created in developing it.
  • When Is a HACCP Plan Required?• When smoking food to preserve it.• When using additives such as vinegar to preserve food or eliminate the need for time-temperature control.• When curing food.• When custom processing animals. (Such as dressing game for personal use.)• When packaging food using reduced oxygen (or related) packaging (ROP) methods.• When treating juice on-site and packaging for later sale. E.g., pasteurization• When sprouting seeds or beans• When offering live, mollusks from a display tank
  • Crisis ManagementA successful crisis management plan focuses on; preparation, response and recovery. – Preparation: Ensure staff is trained to deal with a foodborne illness outbreak including incident forms, an emergency contact list and communication plan. – Response: Have a plan to quickly respond to a potential crisis – Recovery: Develop a plan to recover from a foodborne illness and reassure potential customers that the food you serve is safe
  • ServSafe Essentials ISBN: 0135026520 http://nraef.orghttp://www.servsafe.com
  • AtTheInstitute.comfeedback@AtTheInstitute.com