1. Implementation & Maintenance of a LM Control Program

2. Implementation Management buy-in Identify critical factors for control program Develop record & verification systems Train employees

3. Management Buy-In Program requirements: $$$ Time Additional resources & manpower Benefits: Decreased risk of food safety problems –Harm to customers –Lawsuits –Lost business

4. Identify Critical Factors Food Safety Factors Throughout Operation: Preparation & storage of food Employee practices Equipment Sanitation Environment

5. Develop Record & Verification System Tailored to Establishment Simple Traceable & easy to review Covers all critical factors –Frequency

6. Train Employees Consider: How will training be done –Third party or internal? What each employee needs to know Amount of material to be covered

7. Maintenance Maintain record keeping system Conduct internal & third party audits Dedicate employee time to food safety Consider microbiological testing Have a recall plan Revise food safety program periodically Provide on-going training

8. Maintain a Record Keeping System Periodic review to ensure: All records being kept? –Correctly filled out –Correctly filed Any problems with records? –Critical factors in compliance

9. Conduct Audits Internal & Third Party Identify missing components Resolve system conflicts Improve efficiency Local, state or federal inspector input

10. Dedicate Employee Time A portion of employees’ time should be devoted to food safety tasks Tasks include: –Checking critical factors, record keeping, sanitation, attending periodic training Special assignments –Food safety monitor –Help with auditing

11. Consider Microbiological Testing Regular basis If problem areas are uncovered: –Modify employees’ food safety duties –Review sanitation program –Change food vendors

12. Recall Plan Have detailed plan in place –Develop a recall team –Develop a recall plan –Consult regulatory agency for requirements –Develop monitoring procedures Carry out periodic mock recalls –Choose & item and carry out recall –Make change as necessary

13. Revise Program Major changes to: Products –New –Vendors –Preparation Structural Equipment Regulations Audit to identify other changes

14. On-going Training Topics –Equipment –Sanitation –Personal hygiene –Good retail practices –Cross-contamination –Record keeping Purpose –Refresher –Emphasize importance