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- 1. Food Safety Manager:slide 1 © CIEH 2015 Food Safety Manager Training Program Name of trainer
- 2. Food Safety Manager:slide 2 © CIEH 2015 Benefits of good food safety • Satisfied customers • Loyal and confident customers • Good reputation – customer recommendations • Operating costs under control • Profit • Legal compliance – no criminal prosecutions or civil lawsuits • Pleasant working environment • Healthy employees • Motivated employees • Better job security • Less employee supervision required
- 3. Food Safety Manager:slide 3 © CIEH 2015 Costs of poor food safety • Consumer complaints and loss of custom • Loss of income • Operating costs increase – employee absenteeism, reduced productivity, food wasted • Increased insurance premiums • Lost profit • Court cases and bad publicity • Legal fees and possible lawsuit damages • Personal pain and suffering • Hospitalizations and even death • Possible bad impact on loved-ones • Low employee morale
- 4. Food Safety Manager:slide 4 © CIEH 2015 The FDA Food Code • Recommends standards for the food industry nationwide • Sets out best practice for food safety • Is not a legal requirement, but provides a model for state laws and local regulations • Is published every four years (supplements containing revisions are published every two years) • Is used as the basis for CFP-recognized food safety manager certification examinations
- 5. Food Safety Manager:slide 5 © CIEH 2015 HACCP (Hazard Analysis and Critical Control Point) • Formal, documented system of hazard analysis and hazard control • Designed to protect food from the problems that cause illness • Involves: – identifying possible problems – stopping them (or reducing their impact) before they happen – identifying corrective action, if a problem has already developed • Also involves checking all stages of delivery, storage, preparation, presentation and service
- 6. Food Safety Manager:slide 6 © CIEH 2015 Employees and food safety To avoid endangering the safety of food, employees must: • keep themselves and their workplace clean • protect food from anything that could harm consumers • follow good habits, such as washing their hands before preparing food • stay alert to food safety hazards • follow the rules for food safety in their workplace
- 7. Food Safety Manager:slide 7 © CIEH 2015
- 8. Food Safety Manager:slide 8 © CIEH 2015 Biological hazards • Bacteria • Viruses • Parasites • Naturally occurring chemicals in some fungi, plants, fish and shellfish • Mycotoxins • Food allergens
- 9. Food Safety Manager:slide 9 © CIEH 2015 Chemical hazards • Cleaning and sanitizing products • Pesticides • Unsuitable metal containers • Excessive food additives
- 10. Food Safety Manager:slide 10 © CIEH 2015 Physical hazards • Broken glass, nuts and bolts • Hair, fingernails, pens and dressings • Stones and leaves • Paper and packaging • Pest bodies, eggs and nesting materials
- 11. Food Safety Manager:slide 11 © CIEH 2015
- 12. Food Safety Manager:slide 12 © CIEH 2015 • Animals • Raw foods, such as: – meat and poultry – fish – eggs – vegetables • Water • Air and dust • People • Pests • Dirt, garbage and trash Sources of pathogenic bacteria
- 13. Food Safety Manager:slide 13 © CIEH 2015 Types of contamination
- 14. Food Safety Manager:slide 14 © CIEH 2015 Methods of contamination • Direct contact – for example hand-contact surfaces or food-contact surfaces • Dripping – for example juices or blood • Transfer/being carried from one surface or food to another
- 15. Food Safety Manager:slide 15 © CIEH 2015
- 16. Food Safety Manager:slide 16 © CIEH 2015 Types of foodborne illness • Foodborne infection • Foodborne intoxication • Toxin-mediated infection
- 17. Food Safety Manager:slide 17 © CIEH 2015
- 18. Food Safety Manager:slide 18 © CIEH 2015 Typical symptoms of foodborne illness • Abdominal pain • Diarrhea • Vomiting • Nausea • Headache • Fever • Chill • Numbness • Paralysis
- 19. Food Safety Manager:slide 19 © CIEH 2015 Examples of TCS foods • Red meat and poultry • Cooked meat products • Milk and dairy products • Raw shell eggs that have not been treated to eliminate Salmonella • Fish and shellfish • Cooked rice, beans, pasta and potatoes • Raw seed sprouts and soy products • Cut melon, sliced tomatoes and cut leafy greens • Garlic and oil mixtures
- 20. Food Safety Manager:slide 20 © CIEH 2015 Examples of ready-to-eat foods • Raw, washed fruit • Prepared salad vegetables • Delicatessen products • Cooked foods
- 21. Food Safety Manager:slide 21 © CIEH 2015 Bacterial multiplication Conditions needed: F – food A – acidity/alkalinity T – temperature T – time O – oxygen M – moisture
- 22. Food Safety Manager:slide 22 © CIEH 2015 Bacterial growth curve Time/hours Log numbers of bacterial cells Lag phase Log phase Stationary phase Decline phase
- 23. Food Safety Manager:slide 23 © CIEH 2015 The danger zone 5°C (41°F) (41°F) -18°C (0°F) C danger zone 37°C (98.6° F) 57°C (135°F)
- 24. Food Safety Manager:slide 24 © CIEH 2015 Time-temperature control: general rules • Keep hot food hot • Keep cold food cold • Keep frozen food frozen
- 25. Food Safety Manager:slide 25 © CIEH 2015 Temperature abuse • Improper holding temperatures – preparing food too soon before serving and leaving it at a danger zone temperature – holding hot food at a warm, not hot, temperature – inadequate reheating – not hot enough (at core) for long enough • Inadequate cooking – not hot enough (at core) for long enough • Inadequate cooling – warm for too long
- 26. Food Safety Manager:slide 26 © CIEH 2015
- 27. Food Safety Manager:slide 27 © CIEH 2015 Physical hazards • Natural part of a raw food that the consumer may expect you to remove – for example: leaves, twigs, shell, scales, feathers, pips, pits, seeds, stones or bone • Accidentally added – for example: hair, fingernails, dressings, pens, cigarettes, nuts, bolts, screws, staples, pest nesting material and feces
- 28. Food Safety Manager:slide 28 © CIEH 2015 Common sources of physical hazards • Raw food and the natural environment • People • Packaging • Buildings and equipment • Pests
- 29. Food Safety Manager:slide 29 © CIEH 2015 Chemical hazards • Chemicals in the environment – for example: poisonous metals, by-products of industrial processes • Agricultural and veterinary residues – for example: traces of pesticides, animal antibiotics or animal growth hormones • Incorrect quantities of additives – for example: flavor enhancers or colorants • Poor practices in the workplace – for example: careless use of cleaning products or machine lubricants, or contact reactions when food is placed in unsuitable metal containers
- 30. Food Safety Manager:slide 30 © CIEH 2015
- 31. Food Safety Manager:slide 31 © CIEH 2015
- 32. Food Safety Manager:slide 32 © CIEH 2015 When to wash your hands (1) Including but not limited to the following: • Before: – starting work – handling any food • Regularly during food preparation tasks • When switching between: – handling raw and cooked or ready-to-eat food – handling raw and TCS food
- 33. Food Safety Manager:slide 33 © CIEH 2015 When to wash your hands (2) • After: – preparing raw food – visiting the restroom – coughing, sneezing or blowing your nose – touching your face, hair or other parts of the body – cleaning and sanitizing, or handling containers of cleaning chemicals – wearing gloves (protective or disposable) – dealing with garbage or trash – taking a meal or rest break – any other activity that could contaminate hands
- 34. Food Safety Manager:slide 34 © CIEH 2015 How to wash your hands • Moisten hands, wrists and lower forearms with warm-to-hot water • Apply soap • Rub the soap into hands, wrists and forearms briskly for at least 10 to 15 seconds • Don’t forget to clean between fingers and under fingernails • Rinse thoroughly with clean, warm, running water • Dry hands thoroughly in the approved manner
- 35. Food Safety Manager:slide 35 © CIEH 2015 Hand and arm hygiene Requirements for food employees • Keep hands and exposed portions of arms clean • Keep fingernails in good condition – trimmed, filed and kept so that the edges are cleanable and not rough • Wash hands before donning gloves for working with food • Do not wear fingernail polish or artificial fingernails when working with exposed food (unless wearing intact gloves in good repair) • Do not wear jewelry on hands and arms while preparing food
- 36. Food Safety Manager:slide 36 © CIEH 2015 Protective clothing Employee responsibilities • Wear the correct clothing for the work • Change clothing as soon as it becomes soiled, torn or damaged • Tell manager if protective clothing is torn or damaged • Wash hands before putting on protective or disposable gloves • Wash hands after removing protective or disposable gloves • Follow workplace rules for storing, disposing of or laundering protective clothing
- 37. Food Safety Manager:slide 37 © CIEH 2015 Reporting illness Responsibility of the person in charge • Salmonella Typhi • Nontyphoidal Salmonella • Shigella species • Shigatoxin-producing Escherichia coli • Hepatitis A virus • Norovirus
- 38. Food Safety Manager:slide 38 © CIEH 2015 Food employee – personal habits (1) • Do: – cover cuts with a waterproof bandage – keep nails short and clean – wash hands regularly – report illnesses
- 39. Food Safety Manager:slide 39 © CIEH 2015 Food employee – personal habits (2) • Do not: – wear jewelry or watches – cough or sneeze over food – pick nose – spit – bite nails or lick fingers – scratch – touch face or hair – eat in a food preparation or storage area – smoke
- 40. Food Safety Manager:slide 40 © CIEH 2015 Temperature control • Transportation • Delivery • Storage – refrigerated – frozen – dry • Preparation • Thawing • Cooking • Cooling • Reheating • Holding • Service
- 41. Food Safety Manager:slide 41 © CIEH 2015 Temperature measuring devices To ensure the accuracy of readings, calibrate devices: • before they are first used • at regular intervals, as a matter of course • after damage • after an inaccurate reading is suspected • whenever there is a confirmed case of foodborne illness linked to temperature abuse
- 42. Food Safety Manager:slide 42 © CIEH 2015 General guidance for checking the temperature of TCS food Stage of food handling When to check temperature DELIVERY Every time food is delivered STORAGE Refrigeration Refrigerated display Freezer Dry Daily, at least Daily, at least Daily, at least Regularly THAWING Whenever food is thawed COOKING Whenever food is cooked COOLING Whenever food is cooled REHEATING Whenever food is reheated HOT HOLDING Frequently throughout the holding period COLD HOLDING Frequently throughout the holding period
- 43. Food Safety Manager:slide 43 © CIEH 2015 Food preservation methods • Refrigeration • Freezing • Pasteurization • Ultra-heat treatment • Canning • Sterilization • Use of salt or sugar • Pickling • Modified atmosphere packaging (MAP) • Smoking • Dehydration
- 44. Food Safety Manager:slide 44 © CIEH 2015 Receiving food • Inspect supplies right away • Check the condition and, if appropriate, the temperature of the delivery vehicle • Check code dates • Measure the temperature of refrigerated and frozen food • Check quantities, grades and the condition of all food • Reject unacceptable supplies, following the workplace procedures • Complete appropriate documentation • Store supplies in appropriate storage right away
- 45. Food Safety Manager:slide 45 © CIEH 2015 Reasons for rejecting food • Wrong temperature or evidence of temperature abuse • Packaging damaged, dirty or inappropriate • Cans dented or bulging • Visible contamination or adulteration, such as mold or slime • Discoloration • Unusual odor • Sour flavor • Wrinkling, drying or softening of fruit or vegetables • Expired code date • No inspection seal or tag for foods such as meat, poultry, eggs and shellfish • Inadequate documentation
- 46. Food Safety Manager:slide 46 © CIEH 2015
- 47. Food Safety Manager:slide 47 © CIEH 2015 1 2 3 4 5 6
- 48. Food Safety Manager:slide 48 © CIEH 2015 Time control: good practice • Cook and serve immediately if possible – avoid reheating – reheat only once • Minimize time in danger zone – store deliveries right away – minimize preparation time – heat quickly – cool quickly – keep hot food hot, keep cold food cold, keep frozen food frozen • Observe code dates • Rotate foods in storage – first in, first out (FIFO)
- 49. Food Safety Manager:slide 49 © CIEH 2015 Preparation principles • Protect food from contamination at all times • Wear suitable, clean outer clothing • Wash hands before working with food • Wash hands regularly during work with food • Avoid touching food with bare hands • Use clean and sanitized equipment and utensils for moving and containing food • Apply time and temperature principles to TCS foods • Use a fresh, clean, sanitized spoon each time you need to taste-test food
- 50. Food Safety Manager:slide 50 © CIEH 2015
- 51. Food Safety Manager:slide 51 © CIEH 2015 Approved thawing methods • In a designated refrigeration unit at 5°C (41°F) or colder • In a microwave oven, if thawing is part of the continuous cooking process • Submerged under cold, running, potable (drinkable) water at 21°C (70°F) or below • As part of the cooking process
- 52. Food Safety Manager:slide 52 © CIEH 2015 Thawing principles • Plan work to take thawing times into account – some foods take a long time • Use containers that will not overflow • Cover food to prevent contamination during thawing • Select most suitable thawing method according to type/size of food and equipment available • If you have to use a multi-purpose refrigerator, place frozen food on the lowest shelf to prevent juices from dripping onto other foods
- 53. Food Safety Manager:slide 53 © CIEH 2015
- 54. Food Safety Manager:slide 54 © CIEH 2015
- 55. Food Safety Manager:slide 55 © CIEH 2015 Cooking principles • Plan work so that hot food is not prepared too far ahead of service • Rotate large food items part way through cooking and stir liquid foods frequently • Allow food cooked in a microwave oven to stand for two minutes after cooking • Measure the internal temperature at the center or the thickest part of the food • Be certain the food reaches at least the minimum temperature required for the required time
- 56. Food Safety Manager:slide 56 © CIEH 2015 Approved methods of cooling • Divide hot food into smaller or thinner portions • Use shallow containers – ideally the product should be less than 5-8 cm (2-3 inches) deep • Divide hot food into several smaller containers • Use an ice bath – place the food in its container in another container that holds ice and cold water • Stir or turn the food while it is cooling • Add ice (made from potable water) as an ingredient
- 57. Food Safety Manager:slide 57 © CIEH 2015 Cooling principles • Plan your work to take cooling times into account • Protect food from contamination as it cools • Use an approved method of cooling that reduces the temperature as rapidly as possible • TCS food should be cooled: – from 135°F (57°C) to 70°F (21°C) within two hours – from 135°F (57°C) to 41°F (5°C) within a total of six hours or less • Industry good practice cools food from 135°F (57°C) to 41°F (5°C) or colder within four hours
- 58. Food Safety Manager:slide 58 © CIEH 2015
- 59. Food Safety Manager:slide 59 © CIEH 2015 Reheating principles • Protect food from contamination • Stir of rotate food frequently to equalize the heat • Dispose of reheated food it it does not reach the required temperature within two hours • Reheat food once only • Discard uneaten portions of reheated food • Ensure that food reaches the minimum temperature for at least the minimum time and well within the maximum of two hours • RTE foods that are commercially processed and TCS foods shall be reheated to a minimum temperature of 135°F for hot holding • Properly cooked and refrigerated food that is prepared for immediate service in response to an individual order may be served at any temperature.
- 60. Food Safety Manager:slide 60 © CIEH 2015 Holding and displaying food • Protect food from contamination • Replace self-service utensils with clean, sanitized ones regularly • Measure the temperature of food frequently (at least once every four hours) and follow the workplace procedures if there is an unsatisfactory temperature reading
- 61. Food Safety Manager:slide 61 © CIEH 2015
- 62. Food Safety Manager:slide 62 © CIEH 2015
- 63. Food Safety Manager:slide 63 © CIEH 2015 Definitions of cleaning and sanitizing • Clean: free from dirt and soil • Cleaning: removing dirt by use of energy – heat – detergent – physical effort • Sanitary: safe for health/free from dangerous levels of pathogens and spoilage organisms • Sanitizing: reduction of bacteria to a safe level – very hot water – steam – chemicals • Sterilizing: elimination of all bacteria and their spores
- 64. Food Safety Manager:slide 64 © CIEH 2015 What to sanitize: examples Food-contact surfaces • knives and utensils • slicers and mincers • mixers • containers • cutting boards • work surfaces Hand-contact surfaces • handles – doors – refrigeration units – freezers – cupboards – utensils • faucets Contamination hazards • trash containers • cleaning cloths
- 65. Food Safety Manager:slide 65 © CIEH 2015 When to sanitize • Before using equipment or utensils • When switching to working with another type of food • As often as possible during the shift, and at least every four hours if something is in constant use • Immediately after use • At the end of the shift
- 66. Food Safety Manager:slide 66 © CIEH 2015 Master cleaning schedules • Item/area • Frequency • Method and materials • Employee
- 67. Food Safety Manager:slide 67 © CIEH 2015 Stages of cleaning and sanitizing Stage 1 Pre-clean: remove any loose dirt Stage 2 Wash Stage 3 Rinse with clean, hot water Stage 4 Sanitize Stage 5 Air dry A 3-compartment sink should normally be used, although local regulations may vary.
- 68. Food Safety Manager:slide 68 © CIEH 2015 Safety precautions • Store chemicals away from food • Keep chemicals in clearly labeled, approved containers • Follow safety procedures and instructions • Use correct protective clothing • Never mix chemicals
- 69. Food Safety Manager:slide 69 © CIEH 2015 Warewashing – sanitization guidelines Agent Minimum concentration Temperature Contact time Chlorine 50mg/L 38°C (100°F) at pH10 or less 24°C (75°F) at pH8 or less at least 7 seconds Iodine between 12.5mg/L and 25mg/L 24°C (75°F) at pH5 or less at least 30 seconds Quats 200ppm 24°C (75°F) at about pH7, but affected by water hardness above 500mg/L at least 30 seconds Hot water sanitizing 77.2°C (171°F) 72.2°C (180°F) manual immersion: 30 seconds (may vary in some jurisdictions) mechanical: final rinse cycle
- 70. Food Safety Manager:slide 70 © CIEH 2015
- 71. Food Safety Manager:slide 71 © CIEH 2015 Types of food pest • Pests that live in, on or around food – Rodents (vermin) • rats • mice – Insects • flies • cockroaches • moths – Birds – Stored product pests • mites • weevils • beetles
- 72. Food Safety Manager:slide 72 © CIEH 2015 Problems from pests • Spread of diseases • Food contamination and wastage • Damage to buildings • Loss of customers and sales • Reduced profit • Legal violations
- 73. Food Safety Manager:slide 73 © CIEH 2015 What pests need • Food – in storage – in garbage and trash • Warmth – from cooking activities – from heating systems – from refrigeration units • Moisture – dripping faucets – pools of water • Shelter – under equipment – in undisturbed areas – in packaging
- 74. Food Safety Manager:slide 74 © CIEH 2015 Pest prevention and control • Prevent access to the premises • Deny access to food and shelter • Clean thoroughly • Stay alert • Operate an integrated pest management plan
- 75. Food Safety Manager:slide 75 © CIEH 2015 Evidence of pests • Observing a live pest • Dead bodies • Droppings • Damage and debris • Noise • Prints • Smell • Feathers (birds) • Smears, rat-runs and fur (rodents) • Eggs/larvae (insects)
- 76. Food Safety Manager:slide 76 © CIEH 2015
- 77. Food Safety Manager:slide 77 © CIEH 2015
- 78. Food Safety Manager:slide 78 © CIEH 2015 Principles of layout and location • Contamination prevention • Pest prevention • Ease of cleaning • Temperature control • Fire safety • Potable water • Access for people with disabilities
- 79. Food Safety Manager:slide 79 © CIEH 2015
- 80. Food Safety Manager:slide 80 © CIEH 2015 Construction features • Non-porous • Durable • Cleanable • Fire resistant • Non-skid • Pest proofed • Smooth and without cracks that could harbor bacteria or pests • Light colored, so dirt can be seen quickly and cleaned
- 81. Food Safety Manager:slide 81 © CIEH 2015 Food-contact equipment and utensils • Non-porous • Smooth • Easily cleanable • Durable • Corrosion resistant • Rust resistant • Non-toxic • Free from joints and seams
- 82. Food Safety Manager:slide 82 © CIEH 2015 Utilities and facilities • Water supply and drainage • Electricity and gas • Lighting and ventilation • Washing facilities – food sinks – equipment sinks/warewashers – handwashing stations • Employee rooms and restrooms • Customer restrooms • Access for people with disabilities
- 83. Food Safety Manager:slide 83 © CIEH 2015
- 84. Food Safety Manager:slide 84 © CIEH 2015 Main legal obligations • To make certain that food offered to consumers is: – safe – unadulterated – honestly presented
- 85. Food Safety Manager:slide 85 © CIEH 2015 Examples of topics covered by food safety legislation • Safeguarding public health by providing consumers with food that is safe, unadulterated and honestly presented • Control of contamination, adulteration and foodborne illness • Composition and labeling of food (honestly presented) • Permits to operate • Sanitation of food premises and equipment • Occupational health and safety • Provision of sanitary accommodation, water supplies and washing facilities • Safe and non-toxic materials • Personal hygiene, including the reporting of certain diseases • Temperature and time control • Inspections and corrective actions • Education and training of food employees
- 86. Food Safety Manager:slide 86 © CIEH 2015 Sources of regulation • Federal • State • Local – County – Municipal – Tribal
- 87. Food Safety Manager:slide 87 © CIEH 2015 Forms of regulation • Statutes • Regulations • Ordinances • Codes • Voluntary controls and standards
- 88. Food Safety Manager:slide 88 © CIEH 2015 Federal agencies – examples • Food and Drug Administration (FDA) • United States Department of Agriculture (USDA) • Environment Protection Agency (EPA) • Centers for Disease Control and Prevention (CDC) • National Marine Fisheries Service (NMFS) • Occupational Safety and Health Administration (OSHA)
- 89. Food Safety Manager:slide 89 © CIEH 2015 FDA responsibilities – examples • Regulating the processing, manufacturing and interstate shipping and sale of food except meat, poultry and eggs • Setting standards for the composition, quality, safety and labeling of food and food additives • Issuing a recall of a food that may cause a risk to health • Publishing and regularly updating the FDA Food Code
- 90. Food Safety Manager:slide 90 © CIEH 2015 Role of state and local agencies • Various agencies have responsibility for regulating and enforcing food safety – for example public health, environmental health or agriculture departments – they: – have primary influence on the day-to-day operation of a food establishment – have a general duty to protect public health and ensure food offered to consumers is safe, unadulterated and honestly presented – issue of permits to operate – provide advice on all aspects of food safety – conduct food safety inspections – enforce the state or local food code
- 91. Food Safety Manager:slide 91 © CIEH 2015 What is inspected • Employee and management food practices • Personal hygiene, including restrictions of infected employees • Time and temperature control • Food flows • Measures to prevent contamination and cross-contamination • Cleaning and sanitizing methods • Equipment and utensils • Storage conditions • Pest control • Water supplies and waste disposal • Handling of toxic materials • Conformance with the HACCP plan, if appropriate
- 92. Food Safety Manager:slide 92 © CIEH 2015 Imminent health hazard A significant threat or danger to human health, based on evidence sufficient to show that a product, practice, circumstance or event creates a situation that requires immediate correction or cessation of operation to prevent injury. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstances that could endanger public health. FDA Food Code
- 93. Food Safety Manager:slide 93 © CIEH 2015 The seven HACCP principles 1. Identify hazards 2. Identify the critical control points (CCPs) 3. Set up critical limits for each CCP 4. Monitor the CCPs 5. Establish corrective actions 6. Verify that the HACCP system is working 7. Document the HACCP system
- 94. Food Safety Manager:slide 94 © CIEH 2015 Food flow diagram – retail operation STORAGE DRY CHILLED FROZEN DISPLAY AMBIENT CHILLED FROZEN REMOVAL/DISPOSAL OF UNFIT, DAMAGED OR OUT-OF-DATE STOCK RECEIPT UNPACKING, PRICING ETC PORTIONING, SLICING (DELI)
- 95. Food Safety Manager:slide 95 © CIEH 2015 Food flow diagram – catering operation DELIVERY RECEIPT STORAGE DRY CHILLED FROZEN THAW PREPARATION COOKING HOT HOLD SERVE HOT SERVE HOT CHILL REHEAT SERVE HOT SERVE COLD SERVE COLD
- 96. Food Safety Manager:slide 96 © CIEH 2015 Decision tree IS THERE A HAZARD AT THIS PROCESS STEP? YES DO PREVENTATIVE MEASURES EXIST? IS THE PROCESS STEP SPECIFICALLY DESIGNED TO ELIMINATE THE HAZARD OR REDUCE IT TO AN ACCEPTABLE LEVEL? COULD CONTAMINATION OCCUR OR INCREASE TO AN UNACCEPTABLE LEVEL? WILL A SUBSEQUENT PROCESS STEP ELIMINATE OR REDUCE OCCURANCE TO AN ACCEPTABLE LEVEL? THIS IS NOT A CRITICAL CONTROL POINT. CONSIDER THE NEXT HAZARD THIS IS A CRITICAL CONTROL POINT. CONTROLS MUST BE DEVELOPED FOR FOOD SAFETY. THIS IS NOT A CRITICAL CONTROL POINT. CONSIDER THE NEXT HAZARD. THIS IS NOT A CRITICAL CONTROL POINT. CONSIDER THE NEXT HAZARD. IS IT ESSENTIAL FOR FOOD SAFETY TO CONTROL THE HAZARD? CHANGE THE PROCESS OR MODIFY THE PRODUCT. THIS IS NOT A CRITICAL CONTRL POINT. CONSIDER THE NEXT HAZARD. NO YES YES NO YES YES NO NO NO YES NO
- 97. Food Safety Manager:slide 97 © CIEH 2015
- 98. Food Safety Manager:slide 98 © CIEH 2015 Some supervisory management skills • Listening • Observing • Explaining • Advising • Demonstrating • Training • Setting a good example • Motivating • Supporting • Trouble-shooting and problem-solving • Analyzing • Creating (standards and procedures) • Monitoring • Testing • Controlling and enforcing • Correcting • Reviewing • Documenting • Ensuring food is safe to eat • Ensuring food quality • Ensuring legal compliance
- 99. Food Safety Manager:slide 99 © CIEH 2015 Duties of the person in charge (1) • Ensure that employees: – clean hands effectively – check foods as they are received – Cook TCS foods properly – use approved methods to cool TCS foods rapidly – sanitize multi-use equipment and utensils after cleaning and before reuse – prevent the cross-contamination of ready-to-eat food from bare hands by using suitable utensils, dispensing equipment, deli paper or gloves – receive proper training in food safety relevant to duties
- 100. Food Safety Manager:slide 100 © CIEH 2015 Duties of the person in charge (2) • Ensure that consumers are: – advised that orders of raw or partially cooked ready-to-eat foods of animal origin are not cooked sufficiently to ensure it is safe to eat – notified that they should use clean tableware if they return to self-service areas such as salad bars and buffets.
- 101. Food Safety Manager:slide 101 © CIEH 2015 Duties of the person in charge (3) • Ensure that: – persons who are not essential to the operation of the food establishment should not normally be allowed into food preparation, food storage or warewashing areas (brief visits may be authorized by the person in charge if steps are taken to prevent contamination of food, food equipment, utensils etc) – employees and delivery, maintenance and pest control personnel and any others who enter food preparation, food storage or warewashing areas comply with the appropriate food code
- 102. Food Safety Manager:slide 102 © CIEH 2015 Training • Orientation (or induction) training • Basic/employee • Supervisory and management • Refresher/review
- 103. Food Safety Manager:slide 103 © CIEH 2015 103