FOOD SAFETY SEMINAR

A NEW AGE…

Psychology of auditor / auditee

Risk assessment

ISO 22000 Check day

Psychology of auditor / auditee

There are auditors and…

…auditors.

Internal Auditor

External Auditor

They should be treated the same!!!

In the next slides you will see how the restaurant managers should deal with the authorities during an inspection.

Take a good look because this approach is one of the most appropriate for win – win cooperation (organization – authorities)

In the beginning everything seems difficult …like climbing a tall ladder

In reality if you follow certain steps…

…you will become winners!

Here’s how!

Step No 1 :

Visual contact , smile

Step No 2 :

Greetings, write down names , phones

Visual contact , smile

Step No 3 :

Grab paper, a pen & cooperate

Visual contact , smile

Greetings, write down names , phones

Step No 4 :

Summing up

Visual contact , smile

Greetings, write down names , phones

Grab paper, a pen & cooperate

Step No 5 :

Farewell

Visual contact , smile

Greetings, write down names , phones

Grab paper, a pen & cooperate

Summing up

Step No 6 :

Inform organization

Visual contact , smile

Greetings, write down names , phones

Grab paper, a pen & cooperate

Summing up

Farewell

Anybody wondered what was that triangle, far right, descending while you were ascending the ladder?

Risk assessment

Risk assessment is the heart of ISO 22000 system.

Simple steps!!!!!

1st : Hazards’ identification

e.g. Microbiological hazards in the final product

1st : Hazards’ identification

2nd : Hazards’ analysis

e.g. Salmonella in the final product

e.g. What else can Salmonella do?

1st : Hazards’ identification

2nd : Hazards’ analysis

3rd: Control measures / decisions

e.g. Salmonella in the final product

e.g. What else can Salmonella do? e.g. Cooking until 75°C internal temperature

1st : Hazards’ identification

2nd : Hazards’ analysis

3rd: Control measures / decisions

4th : Implementation &

Observation of control measures

e.g. Salmonella in the final product

e.g. What else can Salmonella do?

e.g. Cooking until 75°C internal temperature

e.g. Record temperature twice per day

1st : Hazards’ identification

2nd : Hazards’ analysis

3rd: Control measures / decisions

4th : Implementation &

Observation of control measures

5th : Process Review

e.g. Salmonella in the final product

e.g. What else can Salmonella do?

e.g. Cooking until 75°C internal temperature

e.g. Record temperature twice per day

e.g. is everything according to plan

or it needs any change?

1st : Hazards’ Identification

2nd : Hazards’ analysis

3rd: Control measures / decisions

4th : Implementation &

Observation of control measures

5th : Process Review

e.g. Salmonella in the final product

e.g. What else can Salmonella do?

e.g. Cooking until 75°C internal temperature

e.g. Record temperature twice per day

e.g. is everything according to plan

or it needs any change?

1st : Hazards’ Identification

2nd : Hazards’ analysis

3rd: Control measures / decisions

4th : Implementation &

Observation of control measures

5th : Process Review

e.g. Salmonella in the final product

e.g. What else can Salmonella do?

e.g. Cooking until 75°C internal temperature

e.g. Record temperature twice per day

e.g. is everything according to plan

or it needs any change?

What a manager should know?

1. To FIND the hazards that are lurking around.- To “walk” the restaurant. - To have an understanding of hazards according to HACCP.- To talk with his colleagues and actively “listen” to them.

2. To write down WHO is going to get hurt and HOW.

3. To write down the existing measures to reduce or eliminate the possibility that somebody will get hurt. In the case there are no measures, he/she establish new ones.

4. To implement the measures. - good communication with the personnel.

5. To review this plan once per year. - good communication with the personnel.

Risk assessment is different for EACH restaurant

Risk assessment is different for EACH restaurant

First materials

Risk assessment is different for EACH restaurant

personnel

First materials

What do you observe;

Risk assessment is different for EACH restaurant

HIGH risk area

First materials

personnel

You have to locate your

HIGH RISK AREAS !

ISO 22000 restaurant checklist

The auditors will search for:

An auditor will search for:

Pest Control Records

An auditor will search for:

Pest Control Records

Cleaning & Sanitation Records

An auditor will search for:

Pest Control Records

Cleaning & Sanitation Records

Employee ‘s Health Personal

Booklet Records

An auditor will search for:

Pest Control Records

Cleaning & Sanitation Records

Employee ‘s Health Personal

Booklet Records

ISO 22000 Records

An auditor will search for:

Pest Control Records

Cleaning & Sanitation Records

Employee ‘s Health Personal

Booklet Records

ISO 22000 Records Table of contents

An auditor will search for:

Pest Control Records

Cleaning & Sanitation Records

Employee ‘s Health Personal

Booklet Records

ISO 22000 Records Table of contents

Food Safety Policy

An auditor will search for:

Pest Control Records

Cleaning & Sanitation Records

Employee ‘s Health Personal

Booklet Records

ISO 22000 Records Table of contents

Food Safety Policy

Communication of non-conformances

An auditor will search for:

Pest Control Records

Cleaning & Sanitation Records

Employee ‘s Health Personal

Booklet Records

ISO 22000 Records Table of contents

Food Safety Policy

Communication of non-conformances

Employees’ responsibilities

An auditor will search for:

Pest Control Records

Cleaning & Sanitation Records

Employee ‘s Health Personal

Booklet Records

ISO 22000 Records Table of contents

Food Safety Policy

Communication of non-conformances

Employees’ responsibilities

Critical Control Points

An auditor will search for:

Pest Control Records

Cleaning & Sanitation Records

Employee ‘s Health Personal

Booklet Records

ISO 22000 Records Table of contents

Food Safety Policy

Communication of non-conformances

Employees’ responsibilities

Critical Control Points

Recalls / Withdrawals

An auditor will search for:

Pest Control Records

Cleaning & Sanitation Records

Employee ‘s Health Personal

Booklet Records

ISO 22000 Records Table of contents

Food Safety Policy

Communication of non-conformances

Employees’ responsibilities

Critical Control Points

Recalls / Withdrawals

Temperatures during receiving

An auditor will search for:

Pest Control Records

Cleaning & Sanitation Records

Employee ‘s Health Personal

Booklet Records

ISO 22000 Records Table of contents

Food Safety Policy

Communication of non-conformances

Employees’ responsibilities

Critical Control Points

Recalls / Withdrawals

Temperatures during receiving

Employees’ Food Safety Education Records

a CLEAN store!

And don’t forget: good preparation and job always pays back and must be CELEBRATED…

Vasilis Theodossiou Quality Assurance Manager Food TechnologistFood Plus S.A.

June 2011

Want more?*

* - Notes of the presentation. - A hidden role play game & to play it! - A detailed explanation on HOW one should present it using techniques to grasp the attention of the audience. - Time management of the presentation.