Food Safety Notes

Food Safety Management Systems and Facilities

Plans for Today

  • Apply previous knowledge to food safety scenarios regarding Critical Control Points (CCP) and staff training.
  • Describe Food Safety Management Systems and Hazard Analysis Critical Control Point (HACCP).
  • Describe facility considerations for safety.

Food Safety Management Systems

  • Systems for controlling food safety.

Plans

  • Spelled out plans are needed for:
    • Personal hygiene program
    • Food safety training program
    • Supplier selection and specification program
    • Quality control and assurance programs
    • Cleaning and sanitation program
    • Standard operating procedures (SOPs)
    • Facility design and equipment maintenance program
    • Pest-control program

Active Managerial Control

  • Food safety management system:
    • A group of practices and procedures intended to prevent foodborne illness.
    • Actively controls risks and hazards throughout the flow of food.

Planning for Common Risk Factors

  • Start planning for the 5 most common risk factors:
    • Purchasing food from unsafe sources
    • Failing to cook food correctly
    • Holding food at incorrect temperatures
    • Using contaminated equipment
    • Practicing poor personal hygiene

Active Managerial Control: Process

  • The process when implementing active managerial control:
    • Identify risks
    • Monitor critical activities
    • Corrective action
    • Management oversight to observe proper behaviors
    • Training and retraining
    • Re-evaluation of risks periodically

Public Health Interventions

  • FDA recommendations for controlling common risk factors for foodborne illness and safeguarding public health:
    • Manager’s demonstration of knowledge
    • Staff health controls – training and understanding personal hygiene
    • Controlling hands as a vehicle of contamination – no bare hands
    • Time and temperature control for pathogens
    • Consumer advisories – notices about raw or undercooked foods

HACCP

  • The seven Hazard Analysis Critical Control Point principles:
    1. Conduct a hazard analysis
    2. Determine critical control points (CCPs)
    3. Establish critical limits
    4. Establish monitoring procedures
    5. Identify corrective actions
    6. Verify that the system works
    7. Establish procedures for record keeping and documentation

HACCP Plan

  • A written plan that is specific to each facility’s menu, customers, equipment, processes, and operations.
  • Each plan is unique to each operation.

Hazard Analysis and Critical Control Points

  • Examples:
    • Identify potential hazards during cooking, holding, etc.
    • Identify TCS food items and determine where hazards are likely to occur

Safe Facilities and Pest Management

  • Considering buildings, equipment, and maintenance.

Important Qualities for Kitchen Equipment and Building Upgrades

  • Qualities to consider when selecting kitchen equipment or making building upgrades:
    • Easy to clean and disinfect both in and around equipment/building
    • Durable (NSF)
    • Keeps foods out of the temperature danger zone consistently
    • Allows employees to maintain physical hygiene easily
    • Does not contaminate food with physical contamination (broken light bulbs, placement)
    • Cannot cause contamination due to cross-connection (plumbing)
    • Safe for employees (non-slip surfaces, well-lit)
    • Dissuades pests and protects foods

Floors, Walls, and Ceilings

  • Concerns regarding floors, walls, or ceilings in a food service establishment:
    • Smooth and durable – easy cleaning
    • Properly repaired
    • Floors should have coving

Equipment Specifics

  • Dishwashers
    • Must not be placed where contamination could occur
    • Has enough water pressure and hot water, if that is the sanitizing mechanism
  • Ventilation
    • Removes heat, steam, smoke, fumes, odors, condensation, and grease.
    • Must be cleaned regularly

Sinks

  • Qualities to look for in an industrial kitchen sink:
    • Easy to clean - no sharp corners
    • Used for the correct purpose
    • Well stocked and maintained
    • Hot/Cold water with pressure, soap, way to dry hands, garbage container, signage
    • Placed in appropriate/convenient areas
    • Plumbed so that there is no cross-connection to remove the risk of backflow or back-siphonage.
    • Vacuum breakers and air gaps are used to prevent backflow.

Pest Prevention

  • Deny pests access to the operation
  • Deny pests food, water, and shelter
  • Work with a licensed pest control operator

Next Steps

  • Review equipment, cleaning and sanitation.