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Food Safety Sushi

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Food Safety Sushi

  1. 1. Food Safety Plan — Sashimi/ Sushi Training Course<br />
  2. 2. 2<br />Content<br />Background<br />Brief introduction to Food Safety Plan<br />Factors to be considered when developing Food Safety Plan<br />How to implement Food Safety Plan<br />Basic requirements<br />Sources of further information<br />Appendix<br />
  3. 3. 3<br />Background<br />Increased Public concern on Food Safety in recent years, due to:<br />Increase in number of food poisoning cases. <br />Emerging foodborne pathogens. e.g. E. coli O157:H7<br />Owing to the advancement of global communication, the public can assess promptly to information about food incidents.<br />The food trade is responsible for manufacturing and / or selling safe food <br />
  4. 4. 4<br />Background<br />The aim of this course is to introduce a food safety management system, named Food Safety Plan, to the sashimi / sushi food trade <br />
  5. 5. 5<br />Packaging<br />Storage<br />Receiving<br />Slicing<br />Finished Product<br />Brief Introduction to Food Safety Plan<br />Traditional Management System<br />Weaknesses<br /><ul><li>Reactive
  6. 6. Unable to prevent problems (look into the problems when they arise)</li></ul>Emphasis on<br /><ul><li>Environmental hygiene
  7. 7. End-product testing</li></ul>Therefore a new strategy must be developed ……<br />
  8. 8. 6<br />Storage<br />Packaging<br />Receiving<br />Finished product<br />Brief Introduction to Food Safety Plan<br />New strategy — Food Safety Plan<br />Product Safety assured<br />Slicing<br />Emphasis on<br /><ul><li>Monitor the production process
  9. 9. Identify the potential hazards beforehand
  10. 10. Minimize the risk</li></ul>Strength<br /><ul><li>Preventive
  11. 11. Less dependent on end-product testing</li></li></ul><li>7<br />Factors to be considered<br />The following factors must be considered before developing a Food Safety Plan<br />Characteristics of sashimi / sushi <br />Pathogens related to sashimi / sushi and their transmission pathways<br />Causes of food poisoning outbreaks related to the consumption of sashimi / sushi<br />
  12. 12. 8<br />Characteristics of Sashimi / Sushi <br />High water content and protein content<br />Flavor the growth of pathogens<br />No cooking is required generally<br />Absence of pathogen-killing step during preparation<br />A lot of hand contact<br />Higher probability of contamination by pathogens<br />
  13. 13. 9<br />Pathogens related to Sashimi / Sushi<br />Salmonella<br />Source: gastro-intestinal tract and feces of humans and animals <br />Staphylococcus aureus<br />Source: skin, hair, nose and throat of humans<br />Vibrio parahaemolyticus<br />Source: marine environment and seafood<br />
  14. 14. 10<br />Transmission pathways of pathogens related to Sashimi / Sushi<br />Staphylococcus aureus<br />Salmonella<br />Sashimi / <br />Sushi<br />Vibrio parahaemolyticus<br />
  15. 15. 11<br />Causes of Food Poisoning Outbreaks related to the Consumption of Sashimi / Sushi<br />Prepare food too far in advance<br />Prolonged storage of food at ambient temperature <br />Use of unsafe food source (contaminated ingredients)<br />Cross-contamination (by staff with poor personal hygiene or by contaminated utensils<br />Involve infected staff in food preparation<br />
  16. 16. 12<br />Note Due to the absence of cooking / reheating step in the preparation of sashimi / sushi, control of hazards must be focused on<br />Prevention <br />Prevent Contamination<br />Prevent Growth of pathogens<br />To prevent contamination of food<br />All foods should be purchased from a reliable and reputable source<br />Avoid contamination by staff with poor personal hygiene, contaminated food or utensils<br />To prevent growth of pathogens<br />Avoid preparing food too far in advance<br />Store foods in chilled (4°C) / frozen conditions (-18°C)<br />Preventive Measures<br />
  17. 17. 13<br />How to implement Food Safety Plan<br />Stage 1: Planning<br />Stage 2: Draw a flow diagram<br />Stage 3: Apply the basic principles of Food Safety Plan<br />
  18. 18. 14<br />Stage 1 : Planning<br />Assemble a team<br />Gather staff from relevant sections<br />Responsible for developing the Food Safety Plan<br />
  19. 19. 15<br />Slicing<br />Display<br />Thawing<br />Receiving<br />Storage<br />Stage 2 : Draw a flow diagram<br />List out each step in the production process from purchasing of raw materials to point of service<br />Flow diagrams will be different for various modes of operation<br />Example : Flow diagram for production of sashimi<br />
  20. 20. 16<br />Stage 3 : Apply the basic principles of Food Safety Plan<br />a. List all potential hazards (Hazards Analysis)<br />b. Identify preventive measures and set control limits<br />c. Establish monitoring procedures<br />Establish corrective actions<br />Keep records<br />Check and review<br />
  21. 21. 17<br />How to implement a Food Safety Plan<br />Receiving<br />Thawing<br />Display<br />Slicing<br />Storage<br />An example illustrating the application of the principles of Food Safety Plan in the production of sashimi is shown at Appendix 1<br />
  22. 22. 18<br />Basic Requirements<br />A Food Safety Plan should include some basic requirements in order to achieve effective control of hazards. They include:<br />Appropriate design of establishment & facilities<br />Good personal hygiene among staff<br />Establishment of a cleansing and sanitation programme<br />Establishment of a waste disposal & pest control programme<br />Provision of staff training<br />Establishment of a system for customer complaint<br />
  23. 23. 19<br />Slicing<br />Display<br />Thawing<br />Receiving<br />Storage<br />Application of the principles of Food Safety Plan<br /> Example : Production of sashimi<br /> <br />Flow Diagram<br />Appendix 1<br />
  24. 24. 20<br />Hazards (a)<br />Control Limits (b)<br />Monitoring Procedures (c)<br />Corrective Action (d)<br />Records (e)<br />What<br />How<br />When<br />Who<br />Record Form for Receiving Foods and Corrective Action Record Form<br />Raw materials contaminated by pathogens<br />Purchase from approved suppliers<br />Suppliers’ information<br />Check whether suppliers are approved<br />Purchasing & receiving foods<br />Purchasing Manager & receiver<br />Purchase from approved sources and reject raw materials from non-approved sources<br />Hygienic delivery vehicles<br />Hygienic condition of vehicles and whether any chemical is stored<br />Visual checking<br />Receiving foods<br />Receiver<br />Reject raw materials and inform suppliers<br />Packaging intact and no visible foreign matter<br />Integrity of packaging & signs of contamination<br />Visual checking<br />Receiving foods<br />Receiver<br />Reject raw materials and inform suppliers<br />Growth of pathogens during transportation and receiving<br />Temperature of raw materials at arrival: 4℃ or below (Chilled food) /entirely frozen (Frozen food)<br />Temperature of ingredients<br />Use thermometer & check the appearance of foods<br />Receiving foods<br />Receiver<br />Reject raw materials and inform suppliers<br />Not exceeding the durability of raw materials<br />Durability of raw materials<br />Check the labels<br />Receiving foods<br />Receiver<br />Reject raw materials and inform suppliers<br />Seafood should look bright, glossy, and no off odour<br />General conditions of seafood (appearance and odour etc.)<br />Visual checking & smelling<br />Receiving foods<br />Receiver<br />Reject raw materials and inform suppliers<br />Store chilled / frozen foods at 4 ℃/-18 ℃ or below immediately after receiving (e.g. within 10 minutes)<br />Time required for storing foods after receiving<br />Use timer<br />Receiving foods<br />Store Keeper<br />Review the procedures for receiving foods in order to shorten time required<br />Food Safety Plan Work Sheet (Step Receiving )<br />Production of Sashimi – Receiving<br />
  25. 25. 21<br />Hazards (a)<br />Control Limits (b)<br />Monitoring Procedures (c)<br />Corrective Action (d)<br />Records (e)<br />What<br />How<br />When<br />Who<br />Raw materials contaminated by pathogens<br />Store ready-to-eat food separately<br />Storage conditions<br />Visual checking<br />Twice a day (am & pm)<br />Store Keeper<br />Move away non ready-to-eat food<br />Corrective Action Record Form<br />Cover /wrap all ready-to-eat food <br />Packaging of foods<br />Visual checking<br />Twice a day (am & pm)<br />Store Keeper<br />Re-cover / re-wrap the food. Discard food if contaminated.<br />Corrective Action Record Form<br />Growth of pathogens during storage<br />Store chilled / frozen foods at 4℃/ -18 ℃ or below<br />Temperature of the refrigerator / freezer<br />Use thermometer<br />Every 3 hours<br />Store Keeper<br />Adjust temperature or repair refrigerator / freezer if required<br />Temperature Log and Corrective Action Record Form<br />Not exceeding the durability of raw materials<br />Durability of raw materials<br />Check the labels<br />Daily<br />Store Keeper<br />Discard food if pass its durability<br />Corrective Action Record Form<br />No signs of food spoilage (e.g. look bright, glossy, and no off odour)<br />General conditions of food<br />Visual checking & smelling<br />When taking foods from store<br />Chef Assistant<br />Discard spoilt food<br />Corrective Action Record Form<br />Food Safety Plan Work Sheet (Step Storage)<br />Production of Sashimi – Storage<br />
  26. 26. 22<br />Hazards (a)<br />Control Limits (b)<br />Monitoring Procedures (c)<br />Corrective Action (d)<br />Records (e)<br />What<br />How<br />When<br />Who<br />Tuna contaminated by pathogens<br />Cover / wrap the tuna<br />Packaging of foods during thawing or properly placed in containers<br />Visual checking<br />Twice a day (am & pm)<br />Chef Assistant<br />Cover /wrap the food. Discard food if contaminated <br />Corrective Action Record Form<br />Utensils used should be clean<br />Cleanliness of utensils<br />Visual checking<br />Before use<br />Chef Assistant<br />Rewash the utensils<br />Corrective Action Record Form<br />Store tuna in separate refrigerator during thawing and storing (Not allow to store non ready-to-eat food)<br />Storage conditions<br />Visual checking<br />Twice a day (am & pm)<br />Chef Assistant<br />Move away non ready-to-eat food<br />Corrective Action Record Form<br />Growth of pathogens during thawing<br />Thaw at 4℃ or below<br />Temperature of refrigerator<br />Use thermometer<br />Every 3 hours<br />Store keeper<br />Adjust temperature or repair refrigerator if required<br />Temperature Log<br />Label the date and time when thawing commence <br />Date marks<br />Check the label<br />Twice a day (am & pm)<br />Chef Assistant<br />Discard food if spoiled. Retrain the staff<br />Corrective Action Record Form<br />Use up thawed tuna within a designated period (e.g. 1 day)<br />Storage period after thawing<br />Visual checking<br />Twice a day (am & pm)<br />Chef Assistant<br />Discard food if beyond designated period<br />Corrective Action Record Form<br />No re-freezing of thawed tuna<br />Whether re-freezing of thawed tuna takes place<br />Ask the relevant staff<br />During working hours<br />Supervisor<br />Retrain the staff<br />Corrective Action Record Form<br />Food Safety Plan Work Sheet (Step Thawing)<br />Production of Sashimi – Thawing<br />
  27. 27. 23<br />Hazards (a)<br />Control Limits (b)<br />Monitoring Procedures (c)<br />Corrective Action (d)<br />Records (e)<br />What<br />How<br />When<br />Who<br />Sashimi contaminated by pathogens<br />Use designated utensils / equipment such as knife & cutting boards to prepare sashimi<br />Any misuse of designated utensils<br />Visual checking<br />During working hours<br />Supervisor<br />Discard food if contaminated. Retrain the staff<br />Corrective Action Record Form<br />Clean and sanitize the utensils / equipment before and after use<br />Cleaning and sanitizing of designated utensils before and after use<br />Ask the relevant staff<br />During working hours<br />Supervisor<br />Rewash and re-sanitize the utensils. Retrain the staff<br />Corrective Action Record Form<br />Staff should wear clean uniforms and hair restraint (hat or hairnet), and wash hands and/or change gloves frequently<br />Personal hygiene: wearing of clean uniforms and hair restraint, handwashing or changing of gloves<br />Visual checking<br />During working hours<br />Supervisor<br />Staff have protective clothing. Retrain the staff<br />Corrective Action Record Form<br />Growth of pathogens during slicing<br />Limit the preparation time at room temperature (e.g. less than 10 minutes)<br />Time for preparation<br />Use timer <br />During working hours<br />Supervisor<br />Reduce the quantity to shorten the preparation time at room temperature and retrain the staff<br />Corrective Action Record Form<br />Temperature Log<br />Control temperature of preparation room (e.g.25℃or below)<br />Temperature of the preparation room<br />Use thermometer <br />Every 3 hours<br />Chef Assistant<br />Adjust temperature or repair air-conditioning system if required<br />Food Safety Plan Work Sheet (Step Slicing)<br />Production of Sashimi –Slicing<br />
  28. 28. 24<br />Hazards (a)<br />Control Limits (b)<br />Monitoring Procedures (c)<br />Corrective Action (d)<br />Records (e)<br />What<br />How<br />When<br />Who<br />Sashimi contaminated by pathogens<br />Designated refrigerator for ready-to-eat food such as sashimi<br />Any storage of non ready-to-eat food<br />Visual checking<br />Every 2 hours<br />Store keeper<br />Move away non ready-to-eat food. Discard food if contaminated<br />Corrective Action Record Form<br />Hygienic display refrigerator<br />Hygienic conditions of display refrigerator<br />Visual checking<br />Every 2 hours<br />Store keeper<br />Clean the display refrigerator immediately.Discard food if contaminated.<br />Corrective Action Record Form<br />Cover / wrap food <br />Packaging of food<br />Visual checking<br />Every 2 hours<br />Store keeper<br />Discard food if the packaging is damaged<br />Corrective Action Record Form<br />Growth of pathogens during display<br />Store food at 4℃ or below<br />Temperature of the display refrigerator<br />Use thermometer<br />Every 2 hours<br />Store keeper<br />Adjust temperature or repair refrigerator if required<br />Temperature Log and Corrective Action Record Form<br />Label food with durability<br />Durability of food<br />Check the labels<br />Once a day<br />Store keeper<br />Discard food if passed its durability<br />Corrective Action Record Form<br />Food Safety Plan Work Sheet (Step Display)<br />Production of Sashimi – Display<br />
  29. 29. 25<br />Food Safety Plan Work Sheet (Step: )<br />Appendix 2<br />Hazards (a)<br />Control Limits (b)<br />Monitoring Procedures (c)<br />Corrective Action (d)<br />Records (e)<br />What<br />How<br />When<br />Who<br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br />

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