This document discusses food safety management programs including personal hygiene programs, receiving and storage programs, and cleaning and sanitization programs. It describes the responsibilities of the person in charge, including ensuring proper food temperatures, cleaning procedures, and staff training. Finally, it outlines hazard analysis critical control point programs and crisis preparedness, including establishing a crisis management plan and procedures for ceasing operations if a health hazard arises.

1. Copyright 2023, Hawkes, Stine

3. Chicken Alfredo with Broccoli
This week’s recipe from the
Student Workbook is:
Chicken Alfredo is a widely
popular meal, served in
restaurants around the world.
This recipe features the
traditional American Alfredo
sauce.
Chapter Recipe

4. Programs to Manage Food
Safety

5. What are they?
Examples of food safety management programs:
• Personal hygiene program
• Receiving and storage program
• Food safety program
• Time as a public health control program
• Cleaning and sanitization program
• Clean-up of vomiting and diarrheal events program
• Pest control program
• Facility maintenance program
• Crisis response program
Programs to Manage Food Safety

6. Person in Charge (PIC)

7. Person In Charge (PIC)
A primary responsibility of a person in charge is compliance with the Food Code.
Become a PIC by complying in one of three categories:
• Certification: The PIC is certified as a food protection manager
• Knowledge: The PIC correctly responds to questions about food safety practices
and principles
• Compliance: When there are no violations noted during the inspection
Programs to Manage Food Safety

8. Person In Charge Responsibilities ( 1 of 2)
• Private home prohibition
• Limited access to food preparation areas
• Persons with access comply with code
• Effective personal hygiene
• Following receiving procedures
• Overnight key-drop deliveries verified
• Cooking to minimum internal temperatures
• Rapid cooling effectively
• Correct and consistent hold and cold holding temperatures
• Consumer advisories
Programs to Manage Food Safety

9. Person In Charge Responsibilities ( 2 of 2)
• Proper cleaning and sanitizing
• Self-service reuse awareness
• No bare hand content with RTE foods
• Basic food safety training
• Personal health notification responsibility
• Required written procedures in place and on file
Programs to Manage Food Safety

10. Active Managerial Control

11. What is it?
A manager or person in charge must always maintain active managerial
control over the food establishment.
This means they understand the law, know the staff has been properly
trained, are aware of the various activities happening in the food
establishment, and are prepared for an inspection at all times.
Active Managerial Control

12. Hazard Analysis Critical
Control Point (HACCP)
Program

13. What is it?
Hazard Analysis Critical Control Point (HACCP) Program
Hazard Analysis and Critical Control Point (HACCP) is a voluntary systematic
approach to identifying, evaluating, and controlling food safety risks

14. Prerequisite programs
Hazard Analysis Critical Control Point (HACCP) Program
An effective HACCP system must have a solid procedural foundation
that covers a food establishment’s basic operational and sanitation
requirements. Collectively, these procedures are called prerequisite
programs.

15. HACCP Principles
Hazard Analysis Critical Control Point (HACCP) Program
Based on a solid foundation of prerequisite programs, the following 7
fundamental principles are used to accomplish the HACCP objective:
• Determine the critical control points (CCPs)
• Conduct a hazard analysis
• Establish critical limits
• Establish monitoring procedures
• Establish corrective actions
• Establish verification procedures
• Establish record-keeping and
documentation procedures

16. #1 - Determine the critical control points
Hazard Analysis Critical Control Point (HACCP) Program
A critical control point (CCP) is a specific point in the flow of food where
the loss of control may result in an unacceptable health risk.

17. #2 - Conduct a hazard analysis
Hazard Analysis Critical Control Point (HACCP) Program
The purpose of a hazard analysis is to develop a list of food safety
hazards that are reasonably likely to cause illness or injury if not
effectively controlled.
The process of conducting a hazard analysis involves two stages:
• Hazard Identification
• Hazard Evaluation

18. #3 - Establish critical limits
Hazard Analysis Critical Control Point (HACCP) Program
A critical limit is a scientifically-based and measurable factor used to
determine if food is safe or not. Each CCP has one or more critical limits,
such as temperature, time, moisture level, water activity (aw), or pH.

19. #4 - Establish monitoring procedures
Hazard Analysis Critical Control Point (HACCP) Program
Once the critical limits are defined for each CCP, monitoring procedures
are established to observe or measure food.

20. #5 - Establish corrective actions
Hazard Analysis Critical Control Point (HACCP) Program
Corrective action must be taken when a critical limit is not met. This is
an activity performed by a food handler to ensure food is safe to
consume.

21. #6 - Establish verification procedures
Hazard Analysis Critical Control Point (HACCP) Program
To show that an HACCP plan works, a Verification process is used. This
validation activity focuses on collecting and evaluating scientific and
technical information to determine if an HACCP plan will effectively
control the hazard.

22. #7 - Establish record-keeping procedures
Hazard Analysis Critical Control Point (HACCP) Program
Keeping records is an essential step in ensuring the continued safety of
food. Records can be used to verify the HACCP plan is working. Patterns
might also be identified that reveal where additional staff training might
be needed.

23. Crisis Preparedness

24. What is a Crisis?
Crisis Preparedness
When issues arise, they often have to do with food preparation
practices and employee actions, which lead to foodborne illness.
Additionally, things outside anyone’s control can create an imminent
health hazard, such as flooding, power outages, storms, and
water/sewage system failures.

25. Crisis management plan
Crisis Preparedness
A crisis management binder or intranet page
should include:
• Crisis management team
• Crisis-communication plan
• Foodborne incident response
• Imminent health hazards response

26. Ceasing Operations and Reporting
Crisis Preparedness
A food operation must 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, Water, or Sewage backup
• Misuse of poisonous or toxic materials
• The onset of an apparent foodborne illness outbreak
• Gross insanitary occurrence or condition
• Other circumstances that may endanger public health