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Retail HACCP Reno Sep 2013


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This was a 45 minute Retail HACCP presentation that asked participants to think a little about Retail HACCP. It is thought provoking, rather than content based.

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Retail HACCP Reno Sep 2013

  2. 2. Do not speak – unless it improves the silence. Brian A Nummer, Ph.D. Extension Food Safety Specialist Retail Food Safety Philosopher (today)
  3. 3. "What a waste it is to lose one's mind. Or… not to have a mind is being very wasteful…. Uhhh…how true that is." Former - Vice President Dan Quayle
  4. 4. The more you know the less you understand.
  5. 5. Gun control If there is a gun around, I want control of it. Food Safety Risks & Consequences
  6. 6. Somewhere in the puzzle of complexity lies the art of simplicity. Is HACCP too complex for foodservice and retail?
  7. 7. Regulatory Code The intention of setting policy and eliminating ambiguity but in doing so creating a pedantic, pejorative, Latin embedded, verbosity mystifying the topic resulting in a verbal mathematical equation rather than prose. Except as defined in section 3, but not including parts 1 and 2; notwithstanding annex 4 as defined in Chapter 1. If a jury of ones peers really meant that.
  8. 8. One size fits all. It works for air travel. Can it be too simple? Does simplicity negate flexibility?
  9. 9. When shaping clay, what is more important the pot or the emptiness. 1 2 3 4 Is CFSAN’s HACCP (Food Code HACCP) fully compatible with today’s complex foodservice and retail environment?
  10. 10. Elements of a Food Safety Management Program • Prerequisites • Hazard Analyses “In the beginner’s mind there are many possibilities, but in the expert’s there are few” I think I have all of the CCPs.
  11. 11. Active Managerial Control When you’re up to you’re @$$ in alligators, it’s hard to remember that your original goal was to drain the swamp.
  12. 12. INTEGRAL What operators see when we say integrate What we’d like them to see! INTEGRATE
  13. 13. Do you drown by falling in water or staying there? IMPLEMENTATION
  14. 14. The successful man lays a foundation from bricks others have thrown at him.
  15. 15. The goal is to get money out of your head …and into your pocket.
  16. 16. SAFE Behavior Person Process, Environment
  17. 17. I think we didn’t communicate, I didn’t say I was a cop…. I said I was on “COPS”.
  18. 18. Thinking Reflective Creative COMMUNICATION COMMUNICATION •view new information subjectively •relate new information to past experiences •often ask "why?" •examine their feelings about what they are learning •like to play with new information •always ask "why?" •make excellent troubleshooters •create their own solutions and shortcuts Practical •want factual information without any "nice-to-know" additions •seek the simplest, most efficient way to do their work •not satisfied until they know how to apply their new skills to their job or other interest Conceptual •accept new information only after seeing the big picture •want to know how things work, not just the final outcome •learn the concepts that are presented but also want to know the related concepts that may not have been included
  19. 19. Two all beef patties (produced at a USDA inspected facility and cooked to 155 F), special sauce (acidified to a pH below 4.1), lettuce (picked – carefully- in Mexico), cheese (vacuum packaged under ROP HACCP), pickles, onions on a sesame seed bun (caution allergen in Canada, but not USA) TASTE OUR we SELL food safety? SAFENESS How do
  20. 20. Standard Class Best in Class World Class Corporate value Not clearly stated as one of the top priorities. Pockets of commitment throughout the organization. Imbedded into another value. Some senior management support, visibility and leadership. Clear articulation as a stand alone value. Food safety starts at the top and permeates through every level of the organization. Expectations Employees do not know what is expected of them or that they must produce safe foods. Clearly defined food safety expectations exist and are described as specific required behaviors. Employees at all levels have clear, simple, and risk-based performance expectations. Training There may be some basic food safety education. However, no formal training exists. Both food safety education and training exist. Food safety education and training conducted in a manner that changes behaviors. Communication Food safety not commonly communicated, unless in response to crisis. Food safety communication plan exists using multiple mediums and strategies. A comprehensive communication program exists and food safety is a topic at every meeting. Goals Goals do not exist. Traditional reliance on regulatory inspection. Goals and accountability exist. Use of regulatory results and internal measurements. Key lagging and leading indicators monitored., Focus on continuous improvement. Consequences No positive consequences or reinforcement. Negative consequences for serious food safety issues. Positive and negative consequences exist and are used to reinforce desired behaviors and performance. Positive and negative consequences exist. Food safety integrated into performance review process.