Servsafe Certification - Chapter 10: Food Safety Management Systems

Systems that comprise a food safety management system.

Personal hygiene programs, food safety training programs, supplier selection and specification programs, quality control and assurance programs, cleaning and sanitation programs, standard operating procedures, facility design and maintenance programs, pest control programs.

Active managerial control

A foodservice program designed to anticipate, plan to address, and address the five most common risks for foodborne illness.

Recommended ways to maintain active managerial control.

Training programs, supervision, SOPs, complex solutions like HAACPs.

SOPs

Standard Operating Procedures

Principles of maintaining active managerial control.

Identify risks, monitor, corrective actions, management oversight, training, re-evaluation.

The identify risks principle of active managerial control.

Find and document risks for foodborne illness and the hazards that cause them.

The monitor principle of active managerial control.

Monitor critical activities in the operation and take note of where employees should monitor safety requirements.

The management oversight principle of active managerial control.

Verify that all policies, procedures, and corrective actions are followed.

The re-evaluation principle of active managerial control.

Continuously revise and evaluate the effectiveness of your programs.

The FDA’s five public health interventions to help maintain active managerial control.

Demonstrate your knowledge of food safety, put procedures in place so staff know health requirements, control hands as a vehicle of contamination, establish time and temperature parameters, post customer advisories.

HAACP Programs (acronym)

Hazard Analysis Critical Control Programs.

HAACP Programs (definition)

A written plan designed to identify significant biological, chemical, and physical hazards at specific points in product flow and eliminate them.

The first step of a HAACP plan.

Conduct a hazard analysis.

The second step of a HAACP plan.

Determine critical control points.

The third step of a HAACP plan.

Establish critical limits.

The fourth step of a HAACP plan.

Establish monitoring procedures.

The fifth step of a HAACP plan.

Identify corrective actions.

The sixth step of a HAACP plan.

Verify the system works.

The seventh step of a HAACP plan.

Establish procedures for recordkeeping and documentation.

Common ways food is processed.

Prepping and serving without cooking, prepping and cooking for same-day service, prepping, cooking, holding and reheating.

The way to start step one of a HAACP plan.

Sort food items into ways they are processed. Note down all TCS items and hazards they come into contact with.

CCPs (acronym)

Critical Control Points

Critical Control Points (definition)

Where hazards can be prevented, eliminated, or reduced to safe levels.

Critical limits

Limits like minimum temperatures that prevent or reduce hazards.

Ways to evaluate a HAACP system works.

Use monitoring charts, records, and hazard analysis to determine if the plan prevents, reduces, or eliminates hazards.

The three stages of a crisis management program.

Preparation, response, and recovery.

Representatives a big operation may place on a crisis management team.

Senior management, quality assurance personnel, legal personnel, public relations personnel, operations personnel, marketing personnel, HR personnel.

Representatives a small operation may place on a crisis management team.

Chefs, general managers, owners, experts from regulatory authorities and manufacturers.

The person who should handle all media communications in a crisis scenario.

A single, trained spokesperson.

Things crisis communication plans should include.

Lists of media responses and Q&As, press briefing do and don’ts, plans for communicating with staff.

Things a foodborne illness incident report form should have.

Contact info for the customers, what and when the customers ate, symptoms the customer experienced, how long the customer experienced symptoms, when are where they sought treatment, diagnosis, types of treatment.

Principles for responding to crisis.

Media relations, communication, solutions.

The media relations principle of responding to crisis.

Contact media before they do you with informed spokespeople and be honest. Do not be defensive.

The communication principle of responding to crisis.

Communicate all facts directly to key audiences like staff, customers, stockholders, and communities.

The solutions principle of responding to crisis.

Fix the problem and communicate it to all audiences.

If, a customer calls to report foodborne illness.

Then, take their complaint seriously an express concern. Fill out a foodborne illness incident report with them.

If, there are multiple similar customer complaints of foodborne illness.

Then, contact the crisis management team and identify common food items. Contact regulatory authorities to insist with investigations.

If, food suspected of causing illness is still in the operation.

Then, set aside the product and label it “do not sell” and “do not discard.” Log information about the product including product date, lot number, and pack size.

If, a foodborne illness outbreak is cause by a sick staff member.

Then, maintain a list of food handlers on staff at the time of contamination and interview them about their health status. Exclude the staff member from the operation.

If, a regulatory authority confirms your operation is the source of an outbreak.

Then, cooperate with the regulatory authority to resolve the crisis and provide all appropriate documentation.

Steps to recover from a crisis.

Working with regulatory authorities to resolve issues, cleaning and sanitizing all areas of the operation, throwing out all suspect food, investigating the cause of the outbreak, developing a plan to reassure customers your food is safe.

Imminent health hazards

Significant threats to danger and health that require immediate closure or correction.

Things an operation must have to continue during water or electrical interruptions.

Written emergency operating plans approved by a regulatory authority, immediate corrective actions taken to control food safety risks.

Principles of continuing service during water service interruptions.

Develop, supply, contact.

The develop principle of continuing service during water service interruptions.

Develop emergency food handling procedures and menus that minimize water use. Work with regulatory authorities to determine emergency handwashing procedures.

The supply principle of continuing service during water service interruptions.

Keep supplies of single-use items, bottled water, and have an ice supplier.

The contact principle of continuing service during water service interruptions.

Keep emergency plumbing, regulatory authority, and water department contacts.

If, water service makes toilets unavailable.

Then, find other restrooms for staff to use or stop service completely.

If, drinking water is unavailable or contaminated.

Then, use bottled water from reputable suppliers that is stored properly.

If, food items that require water during preparation cannot be made.

Then, throw out any RTE food made with water from before the contamination was discovered. Use boiled or bottled water.

If, water is not available to make food.

Then, Use water from a reputable supplier in combination with an emergency menu. Use more prepackaged food than normal and only thaw food in coolers and microwaves.

If, ice cannot be made.

Then, throw out existing ice and use ice from a reputable supplier.

If, equipment, utensils, and facility cannot be cleaned or sanitized.

Then, use single-use items and bottled water to use cleaning and sanitization items with. Else, stop service.

Steps to take when water has been lost and restored to an operation.

Clean and sanitize all equipment with water contact, flush water lines, work with regulatory authorities to resume operations.

Options for an operation to continue service when power goes out or refrigerators break down.

Arrange access to a power generator or refrigerated truck, prepare a menu with items that do not require cooking.

If, refrigeration equipment stops working.

Write down the time of the power outage, check and record food temperatures periodically, keep cooler and freezer doors closed, pack TCS food in ice.

If, ventilation hoods and fans stop working.

Stop all cooking.

If, hot-holding equipment stops working.

Write down the time of the power outage, follow procedures for food that is not temperature controlled. Reheat food if possible.

Actions to take when power has been lost and restored to a building.

Check to see all equipment has maintained proper function, and check temperatures/times of TCS foods.

Actions to take to ensure employees can contact fire services.

Post fire department phone numbers by all phones, have emergency contacts ready for fire and police departments, regulatory authorities, and upper management.

If, a fire occurs.

Stop all operations.

Actions to take after a fire has subsided.

Block off all affected areas, throw out all food effected by the fire or fire suppression chemicals, throw out all damaged utensils and linens, clean and sanitize the operation.

Things emergency flood plans should monitor.

Plumbing, storm chairs, water pumps.

If, a water line backs up or water builds up on the floor.

Keep people away from the wet floor, repair the leak, block off areas and equipment effected by the flood.

If, a flood effects or damages food/utensils.

Stop all operations.

If, a flood is a result of a sewage backup in a prep area.

Close the effected area, correct the problem, and clean it thoroughly.

Actions to take to recover from a flood.

Throw out all damaged utensils and linens, clean and sanitize the facility

Specialized janitor services

Help you can hire to recover from a fire or flood.