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