1. Control Program for Listeria monocytogenes ©2006 Department of Food Science - College of Agricultural Sciences at Penn State University Penn State is committed to affirmative action, equal opportunity, and the diversity of its workforce. This publication is available in alternative media on request.

2. LM Control Program Prevention/Control Programs Prevention/Control Programs –Sanitation, Personal Hygiene, Temp. Controls, etc. Verification of Control Program Verification of Control Program Maintenance Programs Maintenance Programs –On-going training, Recall plan, Maintenance of prevention and control programs

3. Verification Strategies 1. Record Keeping 2. Examination of Critical Factors (In-House Audits) 3. Third Party Audits 4. Microbiological Testing 5. Evaluate Employee Performance

4. Record Keeping Purpose: Jobs are completed Jobs are completed Jobs are done correctly Jobs are done correctly Critical limits are not exceeded Critical limits are not exceeded –Time –Temperature Document correction actions Document correction actions

5. Record Keeping 1. Develop a log book(s) 2. Training employees on when and how to complete logs 3. Completing logs when required

6. Record Keeping Examples of records: Receiving logs Receiving logs Time & temperature logs Time & temperature logs –Refrigeration –Cooking Sanitation logs Sanitation logs

7. Examination of Critical Factors In-house audits In-house audits –Regularly check factors that are critical to reducing and eliminating LM Critical Factors Include Critical Factors Include –Temperature control –Equipment maintenance –Flow of food/personnel –Sanitation procedures –Personal hygiene

8. Examination of Critical Factors Review regulatory inspections Review regulatory inspections –May highlight areas where food safety controls need to be added or improved Visually inspect critical factors Visually inspect critical factors Regularly inspect records for problems or trends Regularly inspect records for problems or trends –Malfunctioning equipment –Infrequent sanitation

9. Third Party Audits Evaluate if food safety program is working Evaluate if food safety program is working Unbiased opinion Unbiased opinion Different view-point Different view-point

10. Microbiological Testing Why? Verification of food safety program Verification of food safety program –Cost-effective evaluation –Initial baseline study –On-going testing to identify improvements and/or problems

11. Microbiological Testing Where? Environmental Environmental Food contact surfaces Food contact surfaces High risk food products High risk food products

12. Microbiological Testing Test for what? Indicator organisms Indicator organisms Generic listeria Generic listeria Listeria monocytogenes Listeria monocytogenes

13. Microbiological Testing Who? Employees Employees Management Management Third party Third party

14. Employee Performance Factors affecting Employee ability/knowledge Employee ability/knowledge Time Time Motivation Motivation

15. Employee Performance In-house Audits Personal hygiene Personal hygiene Sanitation Sanitation Record keeping Record keeping

16. Employee Performance If there are problems Additional training Additional training Modification of control measures Modification of control measures –To fit into employee job duties –Without compromising food safety

17. Employee Performance: Encourage and Reward! Monetary rewards Monetary rewards Promotions Promotions Employee of the Month program Employee of the Month program Paid time-off Paid time-off Verbal encouragement Verbal encouragement