Chapter 10 Food Safety Management Systems Flashcards
Food Safety Management System
A group of practices and procedures intended to prevent foodborne illness. it does this by actively controlling risks and hazards throughout the flow of food.
Active Managerial Control
It is the manager’s responsibility to actively control risk factors for foodborne illness
HACCP
Hazard Analysis Critical Control Point
Based on identifying significant biological, chemical, or physical hazards at specific points within a products flow.
HACCP plan
Unique, written plan made specific to each facility’s menu, guests, equipment, processes, and operations.
Imminent health Hazard
A significant threat or danger to health that requires immediate correction or closure to prevent injury.
HACCP principles 1-7 (with example)
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.
HACCP principles #1
Conduct a Hazard Analysis
Identify and assess potetional hazards in the food you serve. Look at menu, identify the TCS food, determine where food safety hazards are likely to occur for each TCS food.
The team at Enrico’s noted that many of their dishes are received, stored, prepared, cooked, and served the same day.
The team determined that bacteria were the most likely hazard to food prepared this way
HACCP principles #2
Determine Critical Control Points
Find the points in the process where the identified hazards can be prevented, eliminated, or reduced to safe levels.
Correct cooking is the only step that will eliminate or reduce bacteria to safe levels.
HACCP principles #3
Establish Critical Limits
For each CCP, establish minimum or maximum limits. Limits must be met to prevent, or eliminate the hazard, or to reduce it to a safe level.
Chicken must be cooked to a minimum internal temperature of 165F for 15 seconds
HACCP principles #4
Establish Monitoring Procedures
Determine the best way for your operation to check on critical limits being consistently met.
The grill cook must check the temperature of each chicken breast after cooking.
HACCP principles #5
Identify Corrective Actions
Identify steps that must be taken when a critical limit is not met. These steps should be determined in advance.
If chicken breast has not reached its critical limit within the 16 minute cook time, the grill cook at Enrico’s must keep cooking it.
HACCP principles #6
Determine if the plan is working as intended. Evaluate on a regular basis. Use monitoring charts, records, analysis, etc.
Enrico’s noticed problems with chicken breast temps towards the end of the week, they determined that they receive chicken breasts from a different supplier on Thursdays and they are 6oz instead of 4oz as their procedures are for.
HACCP principles #7
Establish Procedures for Record Keep and Documentation.
Maintain your HACCP plan and keep all documentation created when developing it. Keep records for: Monitoring activities Taking Corrective action Validating equipment Working with suppliers
Enrico’s keeps time temperature logs for 3 months, and receiving invoices are kept for 60 days.
How to respond to food borne illness outbreak
Take complaints seriously and express concert. Do not admit responsibility or liability.
Contact the crisis-management team.
Identify common food items to determine the potential source of the complaint.
Cooperate with regulatory authority to resolve.
Log information about the products.
