Ch. 8: Food Safety Management Systems Flashcards
What is a food safety management system?
A group of practices and procedures intended to prevent foodborne illness by actively controlling risks and hazards through the flow of food
8 examples of food safety programs
Personal hygiene program Food safety training program Supplier selection and spec. program Quality control and assurance programs Cleaning and Sanitation program Standard Operating Procedures (SOPs) Facility design and equipment maintenance program Pest-control program
5 common risk factors for foodborne illnesses?
Purchasing from unsafe sources Failing to cook food correctly Holding food at incorrect temps Using contaminate equipment Practicing poor personal hygiene
What is active managerial control?
The managers responsibility to actively control risk factors for foodborne illness.
6 steps when implementing active managerial control
Identify risks (potential risks, then which ones can be controlled/eliminated) Monitor Corrective action Management oversight Training Re-evaluation
What are public health interventions?
FDA provided specific recommendations for control common risk factors for FBIs designed to protect public health
What are the 5 Public Health Interventions
Demonstration of knowledge (food safety cert. is one way)
Staff health controls (procedures to make sure staff are hygienic)
Controlling hands as a vehicle of contamination (requiring gloves/tools for touching RTEF)
Time and temp parameters for controlling pathogens (procedures to limit time food spends in TDZ)
Consumer advisories (notices if food is raw/undercooked)
What does HACCP stand for?
Hazard Analysis Critical Control Point
What is a HACCP program based on?
Identifying significant biological, chemical, or physical hazards at specific points w/i a products flow. Once identified they can be prevented, eliminated, or reduced to safe levels
What must be specific in a written HACCP plan? (5)
Each facility's menu customers, equipment processes and operations
