Food Safety Management System

ServSafe Chapter 8

Overview of Food Safety Management Systems

  • A food safety management system is a group of practices and procedures intended to prevent foodborne illness

Programs Your Operation Needs

  • Personal Hygiene Program
  • Supplier Selection and Specification Program
  • Cleaning and Sanitizing Program
  • Facility Design and Equipment Maintenance Program
  • Food Safety Training Program
  • Quality Control and Assurance Programs
  • Standard Operating Procedure (SOP's)
  • Pest- Control Program

5 Common Risk Factors for Foodborne Illness

1. Purchasing food from unsafe sources

2. Failing to cook food correctly

3. Holding food at incorrect temperatures

4. Using contaminated equipment

5. Practicing poor personal hygiene

HACCP

Hazard
Analysis
Critical
Control

Point


HAACP is based on identifying significant biological, chemical, or physical hazards

The Seven HACCP Principles

1. Conduct a Hazard Analysis

2. Determine Critical Control Points

3. Establish Critical Limits

4. Establish Monitoring Procedures

5. Identify Corrective Actions

6. Verify that the System Works

7. Establish Procedures for Record Keeping and Documentation

Specialized Processing Methods and HACCP

  • Smoking food as method to preserve it (but not to enhance flavor)
  • Curing food
  • Treating juice on-site, and packaging it for later sale
  • Sprouting seeds or beans
  • Custom-processing animals
  • Packaging food using reduced-oxygen packaging (ROP) methods
  • Using food additives or adding components such as vinegar to preserve or alter it so it no longer requires time and temperature control for safety

Questions

1. The Deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be critical control point?


A. Storage

B. Cooling

C. Cooking

D. Reheating

2. Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example if what HACCP principle?

A. Monitoring

B. Hazard Analysis

C. Verification

D. Record Keeping

3. What is the first step in developing a HACCP plan?

A. Identify Corrective Actions

B. Conduct a Hazard Analysis

C. Establish Monitoring Procedures

D. Determine Critical Control Points