Topic 10 Food Safety Management Systems

1. True or False: Active managerial control focuses on controlling the most

common foodborne-illness risk factors identified by the CDC

2. True or False: Purchasing fish directly from a local fisherman would be

considered a risk in an active managerial control system

3. True or False: A critical control point (CCP) is a point in the flow of food where a
hazard can be prevented, eliminated, or reduced to safe levels

4. True or False: If cooking is a CCP for ground beef patties, then ensuring the
internal temperature reaches 155°F (68°C) for fifteen seconds would be an
appropriate critical limit

5. True or False: An establishment that cures food

must have a HACCP plan

6. A Food Safety Management System is:

1.

2. Designed to

7. Two systematic and proactive approaches

1.

2.

8. These must be in place for a food safety management system to be effective

a. B. c.
d. e.

• Active Managerial Control:

• Focuses on controlling the

____________________________________________________ responsible for foodborne
illness:

– __________________________________________________

– __________________________________________________

– Holding food at __________________________________________________

– Using __________________________________________________equipment

Practicing poor personal hygiene

• Steps for using active managerial control:

Consider the five risk factors as they apply throughout the flow of food
and identify any issues that could impact food safety.

Develop policies and procedures that address the issues that were identified

– Consider __________________________________________________

– Provide __________________________________________________on these policies

and procedures if necessary

Regularly monitor the _____________________ and _____________________that have

been developed

• This step can help determine if the policies and procedures are
being
followed

• If not, it may be necessary to revise them, create new ones, or

retrain
employees

_____________________that the policies and procedures you have established are

actually controlling the risk factors
 • Use feedback from internal and external sources to adjust the
policies and procedures for continuous improvement

– _____________________sources: records, temperature logs, and

self inspections

_____________________sources: health inspection reports, customer comments, and

quality assurance audits

• Consider the five risk factors as they apply throughout the flow of food
and identify any issues that could impact food safety

– A seafood restaurant chain identified purchasing seafood from unsafe

sources as a risk in their establishment

_____________________policies and procedures that address the issues that were

identified

 To avoid buying unsafe product, the seafood restaurant chain

developed a list of approved vendors

 Next, they created a policy stating that seafood could only be

purchased from vendors on this list

Regularly monitor the policies and procedures that have been developed.

 To ensure the policy was being followed, the seafood restaurant

chain decided that seafood invoices and deliveries would be
monitored

Verify that the policies and procedures you have established are actually
_____________________the risk factors.

 On a regular basis, the seafood restaurant chain looked at the

criteria they had established for selecting seafood vendors, to
ensure it was still appropriate for controlling the risk

 They also decided to review their policy whenever a problem arose

and change it if necessary

 The HACCP Philosophy:

 If significant biological, chemical, or physical hazards are identified at

specific points within a product’s flow through the operation, they can be:

 Prevented

 Eliminated

 Reduced to safe levels

 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 establishment may not work for another

 The Seven 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

• Principle One: Conduct a Hazard Analysis

– Identify potential hazards in the food served by looking at how it is

processed

Once common processes have been identified, determine where hazards are likely to
occur for each (biological, chemical, physical)

• Enrico’s looked at their

menu and noted:

– Several dishes, including the spicy charbroiled chicken breast, are

received, stored, prepared, cooked, and served the same day

They determined that:

– Bacteria were the most likely hazard to food prepared by this process

– Principle Two: Determine Critical Control Points (CCPs)

– Find the points in the process where the identified hazard(s) can be
prevented, eliminated, or reduced to safe levels—these are the CCPs

– Depending on the process, there may be more than one CCP

– Enrico’s identified cooking as a CCP for the chicken breasts:

– Cooking is the only step that will eliminate or reduce bacteria to safe levels

– Since the chicken breasts were prepared for immediate service, cooking
was the only CCP

– Cooking is the same CCP for other products prepared and cooked for
immediate service
– Principle Three: Establish
Critical Limits

– For each CCP, establish minimum or

maximum limits that must be met to
prevent or eliminate the hazard or to
reduce it to a safe level

– Since cooking was the CCP for Enrico’s chicken breasts:

– Management determined that the critical limit would be cooking the

chicken to a minimum internal temperature of 165°F (74°C) for fifteen
seconds

– They decided that:

• The critical limit could be met by

placing the chicken breasts in the
broiler for 16 minutes

• Principle Four: Establish Monitoring Procedures

– Determine the best way to check

critical limits to ensure they are
consistently met

– Identify who will monitor them

and how often

• Enrico’s chose to check the critical limit by:

– Inserting a clean and sanitized thermocouple probe into the thickest part of
each breast

• The grill cook must check the temperature of each chicken breast to
ensure it has reached 165°F (74°C)

• Principle Five: Identify Corrective Actions

– Identify steps that must be taken when a critical limit is not met

– Determine these steps in advance

• At Enrico’s, if the chicken breast has not reached its critical limit:

– The grill cook must keep cooking the

breast until it has been reached

– This and all other corrective actions

are noted in the temperature log

• Principle Six: Verify That the System Works

– Determine if the plan is working as intended

 – Evaluate on a regular basis:

• Monitoring charts

• Records

• How the hazard analysis was performed

– Determine if the plan adequately prevents, reduces, or eliminates

identified hazards

• To verify that the system was working, Enrico’s:

– Checked temperature logs weekly to identify patterns or to determine if

processes or procedures needed to be changed

• They noticed:

– Toward the end of each week the chicken breast often failed to meet the
critical limit

– They discovered their vendor was delivering a slightly larger chicken

breast

– They worked with the vendor to ensure they received the proper sized
chicken and included a weight check during receiving

• Principle Seven: Establish Procedures for Record Keeping

and Documentation

• Keep records obtained when:

– Developing your HACCP plan

– Performing monitoring activities

– Corrective action is taken

– Equipment is validated

– Working with suppliers

• Enrico’s determined that:

– Time-temperature logs should be

kept for 3 months

– Receiving invoices should be kept

for 60 days

• Enrico’s uses this information to:

– Support their HACCP plan

– Revise their HACCP plan when necessary

• A HACCP Plan is required
if an establishment:

– Smokes or cures food as a method of food preservation

– Uses food additives as a method of food preservation

– Packages food using a reduced-oxygen packaging

(ROP) method

– Offers live, molluscan shellfish from a display tank

– Custom-processes animals for personal use

– Packages unpasteurized juice for sale to the consumer without a warning

label

Sprouts beans or seeds

Identify the HACCP principle

defined by each statement:

A- Checking to see if critical limits are being met

B- Retention of documents obtained when creating
and implementing a HACCP plan
C- Assessing risk within the flow of food
D- Specific places in the flow of food where a hazard can be prevented,
eliminated, or reduced to safe levels
E- Predetermined step taken when a critical limit is
not met
F- Minimum or maximum boundaries that must be met to prevent a
hazard
G- Determining if the HACCP plan is working as intended

• Responding to a foodborne illness complaint:

– Take all customer complaints seriously

– Express concern and be sincere

– Do not admit responsibility or accept liability

– Listen carefully and promise to investigate and respond

– Consider developing an incident report

(with legal guidance)

• If a Foodborne Illness
Outbreak is Confirmed:
 – Accept responsibility

– Cooperate with the investigation

• Crisis response may include:

– Isolating suspect food

– Preventing further sale of suspect food

– Obtaining samples from affected customer

– Excluding suspect employees from the establishment