Food Safety Management Systems

Food Safety Culture

A set of shared values, beliefs, attitudes, and practices regarding food safety

How can you create a positive food safety culture?

Commitment from leadership, make food safety a priority, model desired behavior, recognize proper food safety practices, provide the right tools and resources, ensure consistency, set expectations, and build relationships and partnerships.

Food safety Management system

A group of practices and procedures intended to prevent foodborne illness

What is the purpose of a food safety management system?

It actively controls the risks and hazards throughout the flow of food.

What should you do with a food safety management system?

Document it in writing, develop, maintain, and implement it during all business hours.

What should you do if the regulatory authority requests your food safety management system?

Provide it upon request.

What are the foundations of a food safety management system?

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

What does SOP stand for?

Standard Operating Procedure

Active Managerial Control

The purposeful incorporation of specific procedures by management to gain control over foodborne illness risk factors.

What are the five most common risk factors for foodborne illness?

Purchasing food from unsafe sources, failing to cook food to adequately, holding food at incorrect temperatures, using contaminated equipment, and practicing poor personal hygiene.

How do you implement active managerial control?

Identify potential risks and find ways to control them, monitor critical activities, correct improper behaviors, verify that your procedures and corrective actions are followed, ensure employees are trained, and periodically assess the system to ensure it’s working.

What are the FDA’s public health interventions?

Demonstrate your knowledge, staff health controls, controlling hands as a vehicle of contamination, consumer advisories, and time and temperature parameters for controlling pathogens.

What does HACCP stand for?

Hazard Analysis Critical Control Point

What is a HACCP program?

A system that identifies significant hazards at points within a product’s flow through an

operation.

What are the traits of a HACCP plan?

It’s a documented written plan that identifies how to prevent, eliminate, or reduce hazards to safe levels. It is specific to the establishment.

What does CCP stand for?

Critical Control Point

What are the 7 HACCP principles?

Conduct a hazard analysis, determine CCPs, establish critical limits, establish monitoring procedures, identify corrective actions, verify the system works, and establish systems for record keeping and documentation.

What should well-managed operations do?

Conduct self-inspections

How do you conduct a self-inspection?

Can be done by in-house staff or by a third party organization, and should be done more than the regulatory authority.

What should you use to help with self-inspections?

The inspection form that the regulatory authority uses.

What should you consider for your self-inspections?

The physical establishment, flow of food, employee hygiene and health, employee practices when working, temperatures, hazard prevention, cleaning, sanitizing, waste handling, plumbing and sewage, pest control, exterior grounds, crisis management, appropriate documentation, and updates to your food safety management system.