8. Food Safety Management Systems

Food Safety Management System
Group of practices and procedures intended to prevent foodborne illness. Actively controls risks and hazards throughout the flow of food

Foundation of a food safety management system:

  • Personal hygiene program
  • Food safety training program
  • Supplier selection and specification program
  • Quality control and assurance program
  • Standard operating procedures (SOPs)
  • Facility design and equipment maintenance program
  • Cleaning and sanitation program
  • Pest control program

Active Managerial Control

Active managerial control is a proactive approach to foodborne illness.

Active managerial control focuses on the five most common risk factors for foodborne illness:

  • 1. Purchasing food from unsafe sources
  • 2. Failing to cook food adequately
  • 3. Holding food at incorrect temperatures
  • 4. Using contaminated equipment
  • 5. Practicing poor personal hygiene

There are many ways to achieve active managerial control in the operation::

  • Training programs
  • Manager supervision
  • Incorporation of standard operating procedures (SOPs)

These are critical to the success of active managerial control:

  • Training programs
  • Monitoring critical activities in the operation
  • Taking the necessary corrective action when required
  • Verifying that the actions taken control the risks factors

HACCP – Hazard Analysis Critical Control Point

The HACCP approach:

  • HACCP is based on identifying significant biological, chemical, or physical hazards at specific points within a product’s flow through an operation
  • Once identified, hazards can be prevented, eliminated, or reduced to safe levels
  • A HACCP system must be based on a written plan
  • It must be specific to each facility’s menu, customers, equipment, processes, and operations
  • A plan that works for one operation may not work for another

The 7 HACCP principles:

  • 1. Conduct a hazard analysis
  • 2. Determine critical control points (CCPs)
  • 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

These specialized processing methods require a variance and may require a HACCP plan:

  • Packaging fresh juice on-site for sale at a later time, unless the juice has a warning label
  • Smoking food to preserve it but not to enhance its flavor (think beef jerky)
  • Using food additives or components (like vinegar) to preserve or alter food so it no longer needs time and temperature control for safety (think pickled eggs)
  • Curing food
  • Packaging food using a reduced-oxygen packaging (ROP) method
  • Sprouting seeds or beans
  • Offering live shellfish from a display tank
  • Custom-processing animals for personal use (i.e. dressing a deer)