Chapter 10 Flashcards
Food Safety Management System
Group of programs, procedures, and measures designed to prevent foodborne illnesses by actively controlling risks and hazards throughout the flow of food.
Active Managerial Control
Food safety management system designed to prevent food borne illnesses by addressing the five most common risk factors identified by the Centers for Disease Control and Prevention (CDC)
HACCP
Food safety management system based on the idea that 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, or reduce to safe levels.
HACCP Plan
Written document based on HACCP principles describing procedures a particular operation will follow to ensure the safety of food served.
Critical Control Points (CCPs)
In a HACCP system, the points in the process where you can intervene to prevent, eliminate, or reduce identified hazards to a safe level.
Imminent Health Hazard
A significant threat or danger to health that requires immediate correction or closure to prevent injury.
HACCP Principles 1-7 (with examples)
1: Conduct a hazard analysis. ex: a management team at Enrico’s decided to implement a HACCP program. They decided that their chicken breast menu items highest risk was bacteria.
2: Determine critical control points (ccps). ex. the only way to reduce bacterial risk for the chicken breast is correct cooking. That was the only CCP identified.
3: Establish critical limits. ex. Enrico’s management team decided that the critical limit to get the chicken breast to a minimum temperature of 165, was to cook it in the broiler for 16 minutes.
4: Establish monitoring procedures. ex. At Enrico’s, the team decided to check the critical limit by having the grill cook temp every chicken breast after it is cooked.
5: Identify corrective actions. ex. At Enrico’s if the chicken breast has not reached the correct temp by the 16 minute cook time. it must continue cooking.
6: Verify that the system works. ex. Enrico’s team performs HACCP checks every shift to ensure the appropriate actions were taken
7: Establish procedures for record keeping and documentation. ex. Enrico’s team keeps temperature records to observe trends and make sure that if a problem arises they can deal with it.
How to respond to food borne illness outbreak
(1) take the complaint seriously
(2) ask for general contact information, ask about food that was eaten, ask to describe symptoms
(3) complete incident report
- if more than one customer-
(4) contact crisis management team
(5) identify common food items
(6) contact regulatory authority
- if food still in operation-
(7) set aside suspected food and label “do not use. do not discard”
(8) log information about product, name, description, production date, etc
(9) if able, obtain samples from food
- if caused by a sick member-
(10) maintain a list of food handlers scheduled at the time of the contamination
(11) Exclude staff member from operation
- if confirmed your operation is source of outbreak-
(12) cooperate with regulatory authority
(13) provide documentation
