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Managing Food Safety—Putting It All Together
Lesson 9 Managing Food Safety—Putting It All Together 1
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You’re the Inspector: A Safe, Celebratory Meal for the Football Team
Activity You’re the Inspector: A Safe, Celebratory Meal for the Football Team Rate the Sandwiches n More catering club on the 26 Risk Factors and Interventions Use the Food Establishment Inspection Report form 2—middle section of the form Fill in or circle the rating according to the information in the story: Y = yes, in compliance N = no, not in compliance N/O = not observed N/A = not applicable
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Managing Food Safety Inspection is a once-a-year snapshot of how the establishment is doing For day-to-day food safety, two management tools: Active Managerial Control HACCP
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Active Managerial Control
Identifies possible sources of foodborne illness and develops procedures to prevent hazards Requires a forward-looking approach
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Active Managerial Control
Identifies procedures to control the five most common risk factors that cause foodborne illness: Food obtained from unsafe sources Failing to cook food adequately Food held at incorrect temperatures Food prepared using contaminated equipment Food prepared/served by employees having poor personal hygiene
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Five Risk Factors Idaho Food Establishment Inspection Report is based on the five most common risk factors Sandwiches n More catering club inspection reviewed on the next 6 slides
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Sandwiches n More Inspection Report
RISK FACTOR 1: Food purchased or obtained from unsafe sources N/O
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Five Risk Factors RISK FACTOR 2: Failing to cook food adequately
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Five Risk Factors RISK FACTOR 3: Food held at incorrect temperatures
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Five Risk Factors RISK FACTOR 4: Food prepared using contaminated equipment
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Five Risk Factors RISK FACTOR 5: Food prepared/served by employees having poor personal hygiene
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Remaining Inspection Report Items
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HACCP Hazard Analysis Critical Control Points
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HACCP Definition A system for identifying food hazards, and implementing procedures to control the hazards
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Background of HACCP
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Definition: Critical Control Point (CCP)
A CCP is a point in the path of food flow, that if not controlled, might result in unsafe food Five easily identifiable CCPs in most food establishments: Cooking temperatures Cooling times Holding temperatures Reheating temperature Personal hygiene practices
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Definition: Critical Limit
A critical limit is the measurable aspect of the CCP For example, the critical limit for the cooking temperature of a hamburger patty is 155°F for 15 seconds
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Definition: Corrective Action
A corrective action is what can be done if the critical limit is not met For example, if the hamburger patty is measured to be only 135°F, the corrective action would be to continue cooking it
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Four HACCP Principles For food service in Idaho, HACCP has 4 steps
Identify critical control points Identify the critical limits for those points Identify corrective actions Document action
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Example 1: Lettuce Salad
Situation. Sandwiches n More made a freshly prepared salad for the football team. The salad ingredients were refrigerated after purchase, washed in a clean and sanitized sink, then chopped and mixed. The salad was prepared just before service. Identify Critical Control Points Washing the salad ingredients before preparation Personal hygienic practices of the person assigned to make the salad
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Example 1: Lettuce Salad
continued Set Critical Limits The food preparation sink must be cleaned and sanitized before washing the salad ingredients. No bare-hand contact with the salad ingredients Corrective Action If critical limits are not met, the salad should be discarded
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Example 2: Lasagna Casseroles
Situation. Because of student member schedules, the Sandwiches n More catering club decided to prepare the four lasagna casseroles in the morning, and hold them in the refrigerator until late afternoon, when they would be baked. Identify Critical Control Points Casseroles are cooled quickly Casseroles are safely cooked
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Example 2: Lasagna Casseroles
continued Set Critical Limits Cool completed casseroles from 135°F to 70°F within 2 hours and 70°F to 41°F or less in 4 more hours Cook casseroles to a minimum internal temperature of 165°F for 15 seconds, tested with a thermometer Corrective Action If the cooling critical limit is not met, use an ice bath If the cooking critical limit is not met, continue cooking until correct endpoint is met
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Documentation: A Written Checklist
Lasagna example: Record the temperature of the cooked casserole, and what corrective action is taken
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HACCP Advantage Proactive vs. Reactive
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Understanding Check! How does a food service manager practice Active Managerial Control? Identifies possible food risks in the establishment and develops a plan for eliminating them
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Understanding Check! What are the five most common risk factors for foodborne illness as identified by the Centers for Disease Control and Prevention? food from unsafe sources food inadequately cooked food held at incorrect temperatures food prepared using contaminated equipment food prepared/served by employees having poor personal hygiene
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Understanding Check! What are the four steps in HACCP? Give an example of each. 1. Identify critical limits for foods prepared in the establishment. Example: Cooking to proper temperature. 2. Set critical limits. Example: Ground beef must be cooked to 155°F for 15 seconds. 3. Identify corrective action. Example: Put hamburger patty back on the grill if temperature has not been reached. 4. Establish documentation. Example: Record hamburger cook temperatures.
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Song Activity I Will Survive
I’d listen to the news and I’d be petrified Another foodborne outbreak, I’d be all torn up inside But then I spent so many nights Worried about what I just ate Could I be next? Did I have poisons on my plate?
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Song Activity I Will Survive But now I’m back From cyberspace
Determined that I won’t become a foodborne illness case I’ve learned some simple steps To keep my food all safe for me And if you do the same You’ll raise your life expectancy
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Song Activity I Will Survive
I’ve got a sign, on my fridge door Sayin’ go away bacteria Cause you’re not welcome anymore Listeria don’t scare me nor does that nasty E. coli Hey Salmonella? Did you think I’d lay down and die? Oh no, not I! I will survive Oh as long as I am careful with my food I’ll stay alive Cause I’ve got all my safety plans I disinfect and wash my hands And I’ll survive, I will survive Hey, hey
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Song Activity I Will Survive
I pointed my web browser to fightbac.org I learned that microbes pose a danger Though they are too small to see So I spent a couple nights Getting’ myself into the know And now I take the steps That don’t allow those bugs to grow I cook my meats and poultry through A thermometer is handy to show me just how well I do I defrost food in the fridge And promptly refrigerate When you’re dealing with food pathogens There’s not much time to wait
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Song Activity I Will Survive
I’ve got a sign On my fridge door Sayin’ go away bacteria Cause you’re not welcome anymore Listeria don’t scare me nor does that nasty E. coli Hey Salmonella? Did you think I’d lay down and die? Oh no, not I! I will survive Oh as long as I am careful with my food I’ll stay alive Cause I’ve got all my safety plans I disinfect and wash my hands And I’ll survive, I will survive Salmonella E. Coli
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Song Activity I Will Survive
There’s a sign On my fridge door Sayin’ go away bacteria Cause you’re not welcome anymore Listeria don’t scare me nor does that nasty E. coli Hey Salmonella? Did you think I’d lay down and die?
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Song Activity I Will Survive
Oh no, not I! I will survive Oh as long as I am careful with my food I’ll stay alive Cause I’ve got all my safety plans I disinfect and wash my hands And I’ll survive, I will survive
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