If there is a gun around,
I want control of it.
Food Safety Risks
Somewhere in the puzzle of complexity
lies the art of simplicity.
Is HACCP too complex
for foodservice and
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.
One size fits all.
It works for air travel.
Can it be too simple?
Does simplicity negate flexibility?
When shaping clay, what is more important
the pot or the emptiness.
Is CFSAN’s HACCP (Food Code HACCP) fully compatible with today’s
complex foodservice and retail environment?
Elements of a Food Safety
• 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.
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.
What operators see when we say
What we’d like them to see!
Do you drown by falling in water or staying there?
The successful man lays
a foundation from bricks
others have thrown at him.
The goal is to get money out of your head
…and into your pocket.
I think we didn’t communicate,
I didn’t say I was a cop….
I said I was on “COPS”.
•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
•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
•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
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
TASTE OUR we SELL food safety?
Best in Class
Not clearly stated as one of the
top priorities. Pockets of
commitment throughout the
Imbedded into another value.
Some senior management
support, visibility and
Clear articulation as a stand
alone value. Food safety starts
at the top and permeates
through every level of the
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
Employees at all levels have
clear, simple, and risk-based
There may be some basic food
safety education. However, no
formal training exists.
Both food safety education and
Food safety education and
training conducted in a manner
that changes behaviors.
Food safety not commonly
communicated, unless in
response to crisis.
Food safety communication
plan exists using multiple
mediums and strategies.
communication program exists
and food safety is a topic at
Goals do not exist. Traditional
reliance on regulatory
Goals and accountability exist.
Use of regulatory results and
Key lagging and leading
indicators monitored., Focus
on continuous improvement.
No positive consequences or
consequences for serious food
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.