Ch. 8 - Food Safety Management Systems Flashcards
Food Safety Management Program
A group of practices & procedures intended to prevent foodborne illness
Active Managerial Control (AMC)
A manager’s responsibility to proactively control risk factors for foodborne illness
Identify Risks | AMC
Document potential risks for foodborne illness in your operation
Monitor | AMC
Make note of how/when employees monitor food safety requirements
Corrective Action | AMC
Correct improper procedures and behaviors
Management Oversight | AMC
Verify that all procedures, policies, and corrective actions are being followed
Training | AMC
Ensure employees are trained to follow procedures and retrained when necessary
Re-evaluation | AMC
Assess safety systems for efficiency and success
FDA Public Health Interventions
FDA recommendations for controlling common risk factors of foodborne illness
Demonstration of Knowledge | FDA
Model for staff that you know safety procedures; get certified
Staff Health Control | FDA
Implement a personal hygiene plan
Controlling Hands as Vehicles of Contamination | FDA
Limit bare hand contact with RTE foods; use gloves or utensils
Time & Temp Parameters for Controlling Pathogens | FDA
Ensure food spends minimal time in danger zone; have employees check temps frequently
Consumer Advisories | FDA
Provide notice to customers of menu items with raw or undercooked foods
HACCP (Acronym)
Hazard Analysis Critical Control Point
HACCP (Definition)
A system that identifies bio/physical/chemical hazards in food flow and works to prevent/eliminate/reduce them
How many types of HACCP’s are there?
Countless; each HACCP is tailor-made for each operation
