1. Chapter 10 Food Safety Systems
FOOD SAFETY Management SYSTEMS

2. Test Your Food Safety Knowledge (True or False)
Active managerial control focuses on controlling the most common foodborne-illness risk factors identified by the Centers for Disease Control and Prevention (CDC).
Purchasing fish directly from local fishermen would be considered a risk in an active managerial control system.
A critical control point (CCP) is a point in the flow of food where a hazard can be prevented, eliminated or reduced to safe levels.
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3. Test Your Food Safety Knowledge (True or False)
Active managerial control focuses on controlling the most common foodborne-illness risk factors identified by the Centers for Disease Control and Prevention (CDC). True
Purchasing fish directly from local fishermen would be considered a risk in an active managerial control system. True
A critical control point (CCP) is a point in the flow of food where a hazard can be prevented, eliminated or reduced to safe levels. True
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4. Test Your Food Safety Knowledge (True or False)
If cooking is a CCP for ground beef patties in a particular establishment, the ensuring the internal temperature reaches 1550F (680C) for 15 seconds would be an appropriate critical limit.
An establishment that cures food must have a HACCP plan.
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5. Test Your Food Safety Knowledge (True or False)
If cooking is a CCP for ground beef patties in a particular establishment, the ensuring the interanl temperature reaches 1550F (680C) for 15 seconds would be an appropriate critical limit. True
An establishment that cures food must have a HACCP plan.
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6. Test Your Food Safety Knowledge (True or False)
If cooking is a CCP for ground beef patties in a particular establishment, the ensuring the interanl temperature reaches 1550F (680C) for 15 seconds would be an appropriate critical limit. True
An establishment that cures food must have a HACCP plan. True
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7. Food safety management system Group of programs, procedures, and measures designed to prevent foodborne illness by actively controlling risks and hazards throughout the flow of food. Active managerial control Food safety management system designed to prevent foodborne illness by addressing the five most common risk factors identified by the Centers for Disease Control and Prevention (CDC). HACCP Hazard Analysis Critical Control Point: Food safety management system based on the idea that if significant biological, chemical, and physical hazards are identified at specific points within a product’s flow through the operation, they can be prevented, eliminated, or reduced to safe levels. HACCP plan Written document based on HACCP principles describing procedures a particular establishment will follow to ensure the safety of food served. Critical control points (CCPs) In a HACCP system, the points in the process where you can intervene to prevent, eliminate, or reduce identified hazards to safe levels.
Instructor Notes
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8. The five most common risk factors responsible for foodborne illness:
CDC Risk Factors for Foodborne Illness The five most common risk factors responsible for foodborne illness: 1. Purchasing food from unsafe sources 2. Failing to cook food adequately 3. Holding food at improper temperatures 4. Using contaminated equipment 5. Poor personal hygiene
The five most common risk factors responsible for foodborne illness:
Purchasing food from unsafe sources
Failing to cook food adequately
Holding food at improper temperatures
Using contaminated equipment
Poor personal hygiene
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9. Food Safety Management Systems
Group of practices and procedures intended to prevent foodborne illness
Actively controls risks and hazards throughout the flow of food
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10. Food Safety Programs
These are the foundation of a food safety management system:
Personal hygiene program
Food safety training program
Instructor Notes
Having food safety programs already in place gives you the foundation for your system. The principles presented in the ServSafe program are the basis of these programs.
Supplier selection and specification program
Quality control and assurance program
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11. Food Safety Programs
These are the foundation of a food safety management system:
Cleaning and sanitation program
Standard operating procedures (SOPs)
Instructor Notes
Having food safety programs already in place gives you the foundation for your system. The principles presented in the ServSafe program are the basis of these programs.
Facility design and equipment maintenance program
Pest control program
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12. Active Managerial Control
Active Managerial Control A proactive rather than reactive approach to addressing the CDC’s risks By continuously monitoring and verifying procedures responsible for preventing these risks, you will ensure they are being controlled
Active Managerial Control
A proactive rather than reactive approach to addressing the CDC’s risks
By continuously monitoring and verifying procedures responsible for preventing these risks, you will ensure they are being controlled
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13. Active Managerial Control
There are many ways to achieve active managerial control in the operation:
Training programs
Manager supervision
Incorporation of standard operating procedures (SOPs)
HACCP
These are critical to the success of active managerial control:
Monitoring critical activities in the operation
Taking the necessary corrective action when required
Verifying that the actions taken control the risks factors
Instructor Notes
There are many ways to achieve active managerial control in the operation. According to the Food and Drug Administration (FDA), you can use simple tools such as training programs, manager supervision, and the incorporation of SOPs. Active Managerial Control can also be achieved through more complex solutions such as a HACCP Program.
Monitoring is critical to the success of active managerial control. Food will be safe if managers monitor critical activities in the operation.
Managers must also take the necessary corrective action when required. They must also verify that the actions taken to control the risk factors for foodborne illness are actually working.
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14. Active Managerial Control
The FDA provides recommendations for controlling the common risk factors for foodborne illness:
Demonstration of knowledge
Staff health controls
Controlling hands as a vehicle of contamination
Time and temperature parameters for controlling pathogens
Consumer advisories
Instructor Notes
Demonstration of knowledge: As a manager, you must be able to show that you know what to do to keep food safe. Becoming certified in food safety is one way to show this.
Staff health controls: Procedures must be put in place to make sure staff are practicing personal hygiene. For example, staff must know that they must report illnesses and illness symptoms to management.
Controlling hands as a vehicle of contamination: Controls must be put in place to prevent bare-hand contact with ready-to-eat food. This might include requiring the use of tongs to handle ready-to-eat food.
Time and temperature parameters for controlling pathogens: Procedures must be put in place to limit the time food spends in the temperature danger zone. Requiring food handlers to check the temperature of food being hot-held every two hours is an example.
Consumer advisories: Notices must be provided to customers if you serve raw or undercooked menu items. These notices must include a statement about the risks of eating these foods.
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15. HACCP The HACCP Philosophy If significant biological, chemical, or physical hazards are identified at specific points within a product’s flow through the operation, they can be: - Prevented - Eliminated - Reduced to safe levels
The HACCP Philosophy
If significant biological, chemical, or physical hazards are identified at specific points within a product’s flow through the operation, they can be:
Prevented
Eliminated
Reduced to safe levels
Instructor Notes
A food safety management system may also include a Hazard Analysis Critical Control Point (HACCP) system.
To be effective, a HACCP system must be based on a written plan that is specific to each facility’s menu, customers, equipment, processes, and operations.
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16. HACCP To be effective, a HACCP system must be based on a written plan:
It must be specific to each facility’s menu, customers, equipment, processes, and operations
A plan that works for one operation may not work for another
Instructor Notes
Each HACCP plan is unique, a plan that works for one operation may not work for another.
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17. The 7 HACCP Principles The seven HACCP principles:
Conduct a hazard analysis
Determine critical control points (CCPs)
Establish critical limits
Establish monitoring procedures
Identify corrective actions
Verify that the system works
Establish procedures for record keeping and documentation
Instructor Notes
In general terms, the HACCP principles can be broken into three groups:
Principles 1 and 2 help you identify and evaluate your hazards.
Principles 3, 4, and 5 help you establish ways for controlling those hazards.
Principles 6 and 7 help you maintain the HACCP plan and system and verify its effectiveness.
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18. HACCP is based on seven basic principles
The Seven HACCP Principals HACCP is based on seven basic principles Principles 1 & 2: Help identify and evaluate hazards Principles 3, 4, & 5: Help establish how these hazards will be controlled Principles 6, & 7: Help maintain the HACCP plan and system and verify their effectiveness
HACCP is based on seven basic principles
Principles 1 & 2: Help identify and evaluate hazards
Principles 3, 4, & 5: Help establish how these hazards will be controlled
Principles 6, & 7: Help maintain the HACCP plan and system and verify their effectiveness
Instructor Notes
A HACCP plan is based on the seven basic principles outlined by the National Advisory Committee on Microbiological Criteria for Food.
The HACCP principles are seven sequential steps that outline how to create a HACCP plan.
Since each principle builds on the previous principle, when developing your plan you must consider all seven principles in order.
Each principle will be discussed in detail in slides 10-6 through A real world example will follow each principle.
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19. Principle One: Conduct a Hazard Analysis
The Seven HACCP Principles Principle One: Conduct a Hazard Analysis - Identify potential hazards in the food served by looking at how it is processed -Once common processes have been identified, determine where hazards are likely to occur for each
Principle One: Conduct a Hazard Analysis
Identify potential hazards in the food served by looking at how it is processed
Once common processes have been identified, determine where hazards are likely to occur for each
Instructor Notes
During this step, you will be identifying and assessing potential hazards in the food you serve by taking a look at how it is processed, or flows through the establishment.
Many types of food are processed similarly. The most common processes include:
Preparing and serving without cooking
Preparing and cooking for same-day service
Preparing, cooking, holding, cooling, reheating, and serving
Once common processes have been identified, you can determine where food safety hazards are likely to occur for each one. Potential hazards include:
Bacterial, viral, or parasitic contamination
Contamination by cleaning compounds, sanitizers, and allergens
General physical contamination
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20. Enrico’s, an Italian restaurant, conducted a hazard analysis and discovered that:
Several dishes, including Chicken Breast alla Parmigiana and Pepper Steak, are processed similarly: receiving storage preparation cookingsame-day service
The dishes are at risk from biological hazards
Chicken breast: Salmonella spp. and Campylobacter spp.
Beef: shiga toxin-producing E. coli
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21. Principle Two: Determine Critical Control Points (CCPs)
Find the points in the process where the identified hazard(s) can be prevented, eliminated, or reduced to safe levels. These are the CCPs.
Depending on the process, there may be more than one CCP.
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22. Enrico’s identified cooking as the CCP for the process used to prepare Chicken Breast alla Parmigiana and Pepper Steak
Proper cooking is the only step that will eliminate or reduce the hazards to safe levels
Since the food was prepared for same-day service, it was the only CCP identified
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23. Principle Three: Establish Critical Limits
Establish minimum and maximum limits for each CCP that must be met to either prevent or eliminate the hazard or reduce it to a safe level
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24. Since cooking was identified as the CCP for the process, Enrico’s determined the following critical limits:
Chicken Breast alla Parmigiana: Cook the chicken in a convection oven to a minimum internal temperature of 165F (74C) for fifteen seconds
Pepper Steak: Sauté the beef to a minimum internal temperature of 145F (63C) for fifteen seconds
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25. Principle Four: Establish Monitoring Procedures
Determine the best way to check critical limits to ensure they are consistently met
Identify who will monitor them and how often
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26. Enrico’s chose to monitor the critical limits by:
Inserting a thermometer probe into the thickest part of each chicken breast (Chicken Breast alla Parmigiana)
Taking sample temperatures of the beef (Pepper Steak)
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27. Principle Five: Identify Corrective Actions
Identify steps that must be taken when a critical limit is not met
Determine these steps in advance
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28. At Enrico’s, if food has not reached its critical limit during cooking, employees must:
Continue to cook it until it does
Record this corrective action in the temperature log
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29. Photo courtesy of Roger Bonafield and Dingbats
Principle Six: Verify That the System Works
Determine if the plan is working as intended
Evaluate on a regular basis:
Monitoring charts
Records
How the hazard analysis was performed
Determine if the plan adequately prevents, reduces, or eliminates identified hazards
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Photo courtesy of Roger Bonafield and Dingbats

30. To verify that the system was working, Enrico’s management team:
Checked temperature logs weekly and noticed that chicken breasts occasionally were not meeting the critical limit
Reevaluated the HACCP plan and found chicken routinely failed to meet the critical limit
Discovered their vendor was delivering a slightly larger chicken breast
Adjusted their cooking process to account for the larger breast
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31. Principle Seven: Establish Procedures for Record Keeping and Documentation
Keep records obtained:
While performing monitoring activities
Whenever a corrective action is taken
When equipment is validated (checking for good working condition)
When working with suppliers (invoices, specifications, etc.)
Instructor Notes
Maintain your HACCP plan by keeping the records indicated above.
Records obtained when working with suppliers include shelf-life studies, specifications, and challenge studies.
You should also keep all documentation created when developing your plan.
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32. Enrico’s management team requires that:
Time and temperature logs be kept for three months
Receiving invoices be kept for sixty days
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33. A HACCP plan is required if an establishment:
Smokes, cures, or uses food additives to preserve food
Packages food using a reduced-oxygen packaging method (MAP, Vacuum-packed, Souse vide)
Offers live, molluscan shellfish from a display tank
Custom-processes animals for personal use
Packages unpasteurized juice for sale to the consumer without a warning label
Using food additives or components such as vinegar to preserve or alter food so it no longer requires time and temperature control for safety
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34. HACCP: When a HACCP Plan Is Required
A HACCP plan is required if an operation: continued
Packages food using ROP methods including:
MAP
Vacuum-packed
Sous vide
Treats (e.g., pasteurizes) juice on-site and packages it for later sale
Sprouts seeds or beans
Offers live, molluscan shellfish from a display tank
Instructor Notes
Always check with your local regulatory authority to see if a variance is also required when prepping food in these ways.
A HACCP plan is required when packaging food using reduced-oxygen packaging (ROP) methods. This includes MAP, vacuum-packed, and sous vide food. Clostridium botulinum and Listeria monocytogenes are risks to food packaged in these ways.
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35. Test Your Food Safety Knowledge
Hazard analysis
Critical control points
Critical limits
Monitoring
Corrective action
Verification
Record keeping and documentation
Checking to see if critical limits are being met.
Retention of documents obtained when creating and implementing the HACCP plan.
Assessing risk within the flow of food.
Specific places in the flow of food where a hazard can be prevented, eliminated or reduced to safe levels.
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36. Test Your Food Safety Knowledge
Hazard analysis
Critical control points
Critical limits
Monitoring
Corrective action
Verification
Record keeping and documentation
Predetermined step taken when a critical limit is not met.
Minimum or maximum boundaries that must be met to prevent hazard.
Determining if the HACCP plan is working as intended.
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37. Test Your Food Safety Knowledge
Hazard analysis
Critical control points
Critical limits
Monitoring
Corrective action
Verification
Record keeping and documentation
Checking to see if critical limits are being met.
Retention of documents obtained when creating and implementing the HACCP plan.
Assessing risk within the flow of food.
Specific places in the flow of food where a hazard can be prevented, eliminated or reduced to safe levels.
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38. Test Your Food Safety Knowledge
Hazard analysis
Critical control points
Critical limits
Monitoring
Corrective action
Verification
Record keeping and documentation
Checking to see if critical limits are being met.
Retention of documents obtained when creating and implementing the HACCP plan.
Assessing risk within the flow of food.
Specific places in the flow of food where a hazard can be prevented, eliminated or reduced to safe levels.
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39. Test Your Food Safety Knowledge
Hazard analysis
Critical control points
Critical limits
Monitoring
Corrective action
Verification
Record keeping and documentation
Checking to see if critical limits are being met.
Retention of documents obtained when creating and implementing the HACCP plan.
Assessing risk within the flow of food.
Specific places in the flow of food where a hazard can be prevented, eliminated or reduced to safe levels.
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40. Test Your Food Safety Knowledge
Hazard analysis
Critical control points
Critical limits
Monitoring
Corrective action
Verification
Record keeping and documentation
Checking to see if critical limits are being met.
Retention of documents obtained when creating and implementing the HACCP plan.
Assessing risk within the flow of food.
Specific places in the flow of food where a hazard can be prevented, eliminated or reduced to safe levels.
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41. Test Your Food Safety Knowledge
Hazard analysis
Critical control points
Critical limits
Monitoring
Corrective action
Verification
Record keeping and documentation
Predetermined step taken when a critical limit is not met.
Minimum or maximum boundaries that must be met to prevent hazard.
Determining if the HACCP plan is working as intended.
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42. Test Your Food Safety Knowledge
Hazard analysis
Critical control points
Critical limits
Monitoring
Corrective action
Verification
Record keeping and documentation
Predetermined step taken when a critical limit is not met.
Minimum or maximum boundaries that must be met to prevent hazard.
Determining if the HACCP plan is working as intended.
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43. Test Your Food Safety Knowledge
Hazard analysis
Critical control points
Critical limits
Monitoring
Corrective action
Verification
Record keeping and documentation
Predetermined step taken when a critical limit is not met.
Minimum or maximum boundaries that must be met to prevent hazard.
Determining if the HACCP plan is working as intended.
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44. The time to prepare for a crisis is before one occurs
The basis of a successful crisis management program is a written plan that:
Identifies the resources required
Lists and explains the procedures that must be followed
Instructor Notes
A food safety system is designed to help you take steps to ensure that the food you serve is safe. Despite your best efforts, however, a foodborne-illness outbreak can occur in your establishment at any time.
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45. When creating a crisis management plan:
State the basic objectives
Include a level of detail in the plan consisting of:
Checklists with step-by-step procedures
Specific tasks, roles, and resources
Prepare specific procedures for developing, updating and distributing it
Instructor Notes
When creating a plan, you should begin by stating the basic objectives of the plan. These include meeting the immediate needs of the operation and keeping the business viable.
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46. To prepare for a crisis:
Develop a crisis management team
Identify potential crisis
Develop instructions for each crisis
Assemble a contact list
Assign/train a spokesperson to handle the media
Develop a crisis communication plan
Assemble a crisis kit for the establishment
Test the plan
Instructor Notes
In a large corporation, the crisis management team might be cross-functional, consisting of the heads of the major departments. In a smaller operation, the team might consist of the owner, general manager, and chef.
Appoint a single spokesperson to handle all media queries and communications. Designating a spokesperson results in a more consistent message. Since crisis situations are stressful, training will help your spokesperson handle it better.
A crisis communication plan should include a list of media responses, and should explain how to communicate the crisis with employees.
Test the plan by running a simulation.
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