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Food Safety Programs

Food Safety Programs

These are the foundation of a food safety management system: Active Managerial Control focuses on controlling the five most common risk factors for foodborne illness:
Purchasing food from unsafe sources
Failing to cook food adequately
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene

There are many ways to achieve active managerial control in the operation:
Training programs
Manager supervision
Incorporation of standard operating procedures (SOPs)
HACCP

These are critical to the success of active managerial control:
Monitoring critical activities in the operation
Taking the necessary corrective action when required
Verifying that the actions taken control the risks factors

The FDA provides recommendations for controlling the common risk factors for foodborne illness: Demonstration of knowledge, Staff health controls, Controlling hands as a vehicle of contamination, Time and Temperature parameters for controlling pathogens, Consumer advisories.





HACCP
The HACCP approach:
HACCP is based on identifying significant biological, chemical, or physical hazards at specific points within
a product’s flow through an operation
Once identified, hazards can be prevented, eliminated, or reduced to safe levels

HACCP
To be effective, a HACCP system must be based on a written plan:
It must be specific to each facility’s menu, customers, equipment, processes, and operations
A plan that works for one operation may not work for another
The 7 HACCP Principles
Conduct a hazard analysis
Determine critical control points (CCPs)
Establish critical limits
Establish monitoring procedures
Identify corrective actions
Verify that the system works
Establish procedures for record keeping and documentation

The 7 HACCP Principles
Principle 1: Conduct a hazard analysis
Identify potential hazards in the food served by looking at how it
is processed
Identify TCS food items and determine where hazards are likely to occur for each one; look for biological, chemical, and physical contaminants

Principle 2: Determine critical control points (CCPs)
Find points in the process where identified hazards can be prevented, eliminated, or reduced to safe levels—these are the CCPs
Depending on the process, there may be more than one CCP

Principle 3: Establish critical limits
For each CCP, establish minimum or maximum limits
These limits must be met to
Prevent or eliminate the hazard
Reduce it to a safe level
Principle 4: Establish monitoring procedures
Determine the best way to check critical limits
Make sure they are consistently met
Identify who will monitor them and how often
Principle 5: Identify corrective actions
Identify steps that must be taken when a critical limit is not met
Determine these steps in advance

Principle 6: Verify that the system works
Determine if the plan is working as intended
Evaluate the plan on a regular basis using
Monitoring charts
Records
Hazard analysis
Determine if your plan prevents, reduces, or eliminates identified hazards

Principle 7: Establish procedures for record keeping and documentation
Keep records for these actions:
Monitoring activities
Corrective actions
Validating equipment (checking for good working condition)
Working with suppliers (invoices, specifications, etc.)




HACCP
These specialized processing methods require a variance and may require a HACCP plan:
Smoking food as a method to preserve it (but not to enhance flavor)
Using food additives or components such as vinegar to preserve or alter food so it no longer requires time and temperature control for safety
Curing food
Custom-processing animals

HACCP
These specialized processing methods require a variance and may require a HACCP plan:
Packaging food using ROP methods including
MAP
Vacuum-packed
Sous vide
Treating (e.g. pasteurizing) juice on-site and packaging it for later sale
Sprouting seeds or beans



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