MODULE 14: Active Managerial Control and HACCP Systems

What is a food safety management system?

system that helps monitor the flow of food through operation, from receiving to service, to ensure each step is performed safely

What programs are included in a food safety management system (8)?

1. personal hygiene

2. food safety training

3. approved suppliers

4. quality control and assurance

5. cleaning and sanitizing

6. standard operating procedures (SOPs)

7. facility design and maintenance

8. pest control

What are the CDC’s five most common risk factors responsible for foodborne illness?

1. purchasing food from unsafe suppliers

2. failing to cook food adequately

3. holding food at improper temperatures

4. using contaminated equipment

5. practicing poor personal hygiene

In active managerial control, what should you do in terms of the five top risk factors?

• understand how risk factors apply to our operation

• develop standard operating procedures to address problem areas

• be proactive, not reactive

• monitor staff to be sure SOPs are being followed

What five key public health interventions does the FDA Food Code establish?

1. demonstration of knowledge with both managers and staff (demonstrating safe food handling practices)

2. employee health controls: ensuring staff is practicing proper personal hygiene guidelines

3. controlling hands as a vehicle of contamination

4. time and temperature parameters for controlling pathogens

5. consumer advisories

What should an active managerial control program include?

• training for employees

• guidelines for management supervision

• standard operating procedures

What are the steps in identifying risks?

• be proactive

• identify food safety risk by looking in areas where foodborne illness can occur

• identify how the hazard can be controlled or eliminated

• document each hazard

What is monitoring in terms of corrective action?

monitoring is done by verifying that employees know how to perform the corrective action

Is it enough to observe employees performing tasks?

no

• you also have to demonstrate corrective action when they are not being properly performed

• on going training on food safety practices also needs to be a part of the operation

A, B, C, and D

A, B, C, and D

B, C, and D

What is a HACCP system?

a system that combines the principles of food microbiology, quality control, and risk assessment

• may be required by law for operations serving high risk populations

What is a variance?

• something given by a regulatory authority to allow a requirement to be changed or not apply in a specific process

  • tend to be used in conjunction with HACCP plans in order to document the variance

What are examples of things that need a variance/HACCP plan?

• ROP packaging

• retail operations who serve soft cheeses and combinations of cheese with other ingredients

• sprouting seeds or beans

• operating a molluscan shellfish life support system display tank used to store and display shellfish that are offered for human consumption

• packaging unpasteurized juices for sale

• reduced oxygen packaged fish prepared in a retail or food service operations (must be frozen at least once during the packaging process and labelled “keep frozen until time of use”)

When applying for variance, what must you submit to a regulatory authority?

may require you to submit a HACCP Plan

• plan must include any food safety risks related to your processing methods

• you cannot deviate from the plan and procedures

When applying for variance, what must you provide records for?

1. CCP monitoring procedures

2. verifying the effectiveness of the plan

3. any corrective actions that were taken

B

A and C

What are the different steps in a HACCP system (7)?

• identify possible hazards and assess risks

• identify critical control points

• establish critical limits and procedures for critical control points

• monitor critical control points

• take correct action

• verify HACCP system is working

• create effective record keeping systems

When developing a HACCP plan, how do you identify possible hazards and assess risks ?

• analyze each menu items recipe, and identify the TCS foods used

• look at preparation procedures to assess risk

What are critical control points?

points in the food handling process where a control or safety procedure can be put in place so that the possible hazard can be prevented, eliminated, or reduced to acceptable levels

• tends to be the last point in a food preparation process where human control can destroy or eliminate foodborne contamination before food is served

Are all procedures labeled as critical control points?

no, only some are identified as critical control points

How do you establish critical limits and procedures for critical control points?

• needs to be done for each CCP

• needs to be met to prevent or eliminate hazard, or reduce it to an acceptable level

• typically regulatory standards or guidelines (ex: FDA food code) define these limits

B

C

C

Why do we monitor CCPs?

in order to determine whether critical limits are working

• continuous monitoring involves careful observations and measurement to produce accurate documentation

• train workers on importance of monitoring and what techniques to use

• observation data needs to be unbiased so it is accurate

When should we take corrective action when talking about HACCP plans?

• need to take corrective action when CCPs are not being followed correctly and if they are not solving the problem

  • if not followed: retrain employees

  • if not solving problem: change the CCP to get desired result

• documentation of CCP must exist to compare result to expectation

• either the person in charge or a food employee may monitor critical control points and take corrective action when a critical limit is not met

How do you verify that the HACCP program is working?

• review documentation

• discuss plan effectiveness and reinforce procedures at staff meetings

What is the last step in developing a HACCP plan?

record keeping system

• should have flow charts for each menu items recipe that includes receiving, storing, preparing, cooking, hot holding, and chilling

• should indicate the monitoring of time and temperatures

• unusual deviations should be noted along with corrective actions that were taken

• should include monitoring activities that were performed, equipment maintenance records, and supplier documentation

• records must be obtained for at least six months

B and C

B and C

A