Food Safety Plan — Sashimi / Sushi Training Materials Centre for Food Safety.
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Transcript of Food Safety Plan — Sashimi / Sushi Training Materials Centre for Food Safety.
Food Safety Plan — Sashimi/ Sushi Training Materials
Centre for Food Safety
2
Content
Background
Brief introduction to Food Safety Plan
Factors to be considered when developing Food Safety Plan
How to implement Food Safety Plan
Basic requirements
Sources of further information
Appendix
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Background
Increased Public concern on Food Safety in recent years, due to:
Increase in number of food poisoning cases.
Emerging new foodborne pathogens. e.g. E. coli O157:H7
Owing to the advancement of global communication, the public can assess promptly to information about food incidents.
The food trade is responsible for manufacturing and / or selling safe food
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Background
The aim of this course is to introduce a food safety management system, named Food Safety Plan, to the sashimi / sushi food trade
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Brief Introduction to Food Safety Plan
Weaknesses• Reactive
• Unable to prevent problems (look into the problems when they arise)
Traditional Management System
Therefore a new strategy must be developed ……
Emphasis on• Environmental hygiene
• End-product testing
Receiving
Storage
Slicing Finished Product
Packaging
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Brief Introduction to Food Safety Plan
Emphasis on
• Monitor the production process
• Identify the potential hazards beforehand
• Minimize the risk
New strategy — Food Safety Plan
Strength
• Preventive
• Less dependent on end-product testing
Slicing
Product Safety assuredReceiving
Storage Packaging
Finished product
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Factors to be considered
The following factors must be considered before developing a Food Safety Plan :
Characteristics of sashimi / sushi
Pathogens related to sashimi / sushi and their transmission pathways
Causes of food poisoning outbreaks related to the consumption of sashimi / sushi
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Characteristics of Sashimi / Sushi
High water content and protein content
Flavor the growth of pathogens
No cooking is required generally
Absence of pathogen-killing step during preparation
A lot of hand contact
Higher probability of contamination by pathogens
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Pathogens related to Sashimi / Sushi
Salmonella
Source: gastro-intestinal tract and feces of humans and animals
Staphylococcus aureus
Source: skin, hair, nose and throat of humans
Vibrio parahaemolyticus
Source: marine environment and seafood
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Staphylococcus aureus
Vibrio parahaemolyticus
Salmonella
Transmission pathways of pathogens related to Sashimi / Sushi
Sashimi / Sushi
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Causes of Food Poisoning Outbreaks related to the Consumption of Sashimi / Sushi
Prepare food too far in advance
Prolonged storage of food at ambient temperature
Use of unsafe food source (contaminated ingredients)
Cross-contamination (by staff with poor personal hygiene or by contaminated utensils )
Involve infected staff in food preparation
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To prevent contamination of food :
1. All foods should be purchased from a reliable and reputable source
2. Avoid contamination by staff with poor personal hygiene, contaminated food or utensils
Note : Due to the absence of cooking / reheating step in the preparation of sashimi / sushi, control of hazards must be focused on
Prevent Contamination
Prevent Growth of pathogens
To prevent growth of pathogens :
1. Avoid preparing food too far in advance
2. Store foods in chilled (4°C) / frozen conditions (-18°C)
Preventive Measures
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How to implement Food Safety Plan
Please refer to the booklet “How to Implement a Food Safety Plan”
Stage 1: Planning
Stage 2: Draw a flow diagram
Stage 3: Apply the basic principles of Food Safety Plan
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Stage 1 : Planning
Assemble a team
Gather staff from relevant sections
Responsible for developing the Food Safety Plan
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Stage 2 : Draw a flow diagram
Example : Flow diagram for production of sashimi
List out each step in the production process from purchasing of raw materials to point of service
Flow diagrams will be different for various modes of operation
DisplayThawing SlicingReceiving Storage
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Stage 3 : Apply the basic principles of Food Safety Plan
a. List all potential hazards (Hazards Analysis)
b. Identify preventive measures and set control limits
c. Establish monitoring procedures
d. Establish corrective actions
e. Keep records
f. Check and review
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How to implement a Food Safety Plan
An example illustrating the application of the principles of Food Safety Plan in the production of sashimi is shown at Appendix 1
Exercise
According to the mode of operation at your own food premises, please develop a Food Safety Plan using the form provided in Appendix 2
Receiving Thawing
Slicing
Display
Storage
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Appropriate design of establishment & facilities
Good personal hygiene among staff
Establishment of a cleansing and sanitation programme
Establishment of a waste disposal & pest control programme
Provision of staff training
Establishment of a system for customer complaint
A Food Safety Plan should include some basic requirements in order to achieve effective control of hazards. They include:
Please refer to the booklet “How to implement a Food Safety Plan” for details
Basic Requirements
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For more information: 1. Contact the Communication Resource Unit,
Centre for Food Safety Address : 8/F, Fa Yuen Street Municipal
Services Building, 123A Fa Yuen Street, Mongkok, Kowloon.
Telephone : 2381 6096
2. Browse through the webpage of CFShttp://www.cfs.gov.hk
Or
Sources of further information
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Example : Production of sashimi Flow Diagram
Application of the principles of Food Safety Plan
DisplayThawing SlicingReceiving Storage
Appendix 1
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Production of Sashimi – Receiving
Record Form for Receiving Foods and Corrective Action Record Form
Hazards (a) Control Limits (b) Monitoring Procedures (c) Corrective Action (d) Records (e)What How When Who
Raw materials contaminated by pathogens
Purchase from approved suppliers
Suppliers’ information
Check whether suppliers are approved
Purchasing & receiving foods
Purchasing Manager & receiver
Purchase from approved sources and reject raw materials from non-approved sources
Packaging intact and no visible foreign matter
Integrity of packaging & signs of contamination
Visual checking
Receiving foods
Receiver Reject raw materials and inform suppliers
Growth of pathogens during transportation and receiving
Temperature of raw materials at arrival: 4 ℃or below (Chilled food) /entirely frozen (Frozen food)
Temperature of ingredients
Use thermometer & check the appearance of foods
Receiving foods
Receiver Reject raw materials and inform suppliers
Not exceeding the durability of raw materials
Durability of raw materials
Check the labels
Receiving foods
Receiver Reject raw materials and inform suppliers
Seafood should look bright, glossy, and no off odour
General conditions of seafood (appearance and odour etc.)
Visual checking & smelling
Receiving foods
Receiver Reject raw materials and inform suppliers
Store chilled / frozen foods at 4 /-18 ℃ ℃ or below immediately after receiving (e.g. within 10 minutes)
Time required for storing foods after receiving
Use timer Receiving foods
Store Keeper
Review the procedures for receiving foods in order to shorten time required
Hygienic delivery vehicles
Hygienic condition of vehicles and whether any chemical is stored
Visual checking
Receiving foods
Receiver Reject raw materials and inform suppliers
Food Safety Plan Work Sheet (Step : Receiving )
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Production of Sashimi – Storage
Hazards (a) Control Limits (b) Monitoring Procedures (c) Corrective Action (d) Records (e)
What How When Who
Raw materials contaminated by pathogens
Store ready-to-eat food separately
Storage conditions Visual checking
Twice a day (am & pm)
Store Keeper
Move away non ready-to-eat food
Corrective Action Record Form
Cover /wrap all ready-to-eat food
Packaging of foods Visual checking
Twice a day (am & pm)
Store Keeper
Re-cover / re-wrap the food. Discard food if contaminated.
Corrective Action Record Form
Growth of pathogens during storage
Store chilled / frozen foods at 4 / -18 or ℃ ℃below
Temperature of the refrigerator / freezer
Use thermometer
Every 3 hours
Store Keeper
Adjust temperature or repair refrigerator / freezer if required
Temperature Log and Corrective Action Record Form
Not exceeding the durability of raw materials
Durability of raw materials
Check the labels
Daily Store Keeper
Discard food if pass its durability
Corrective Action Record Form
No signs of food spoilage (e.g. look bright, glossy, and no off odour)
General conditions of food
Visual checking & smelling
When taking foods from store
Chef Assistant
Discard spoilt food Corrective Action Record Form
Food Safety Plan Work Sheet (Step : Storage)
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Production of Sashimi – Thawing
Hazards (a) Control Limits (b) Monitoring Procedures (c) Corrective Action (d) Records (e)
What How When Who
Tuna contaminated by pathogens
Cover / wrap the tuna Packaging of foods during thawing or properly placed in containers
Visual checking
Twice a day (am & pm)
Chef Assistant
Cover /wrap the food. Discard food if contaminated
Corrective Action Record Form
Utensils used should be clean
Cleanliness of utensils
Visual checking
Before use Chef Assistant
Rewash the utensils Corrective Action Record Form
Store tuna in separate refrigerator during thawing and storing (Not allow to store non ready-to-eat food)
Storage conditions Visual checking
Twice a day (am & pm)
Chef Assistant
Move away non ready-to-eat food
Corrective Action Record Form
Growth of pathogens during thawing
Thaw at 4 ℃ or below Temperature of refrigerator
Use thermometer
Every 3 hours
Store keeper
Adjust temperature or repair refrigerator if required
Temperature Log
Label the date and time when thawing commence
Date marks Check the label
Twice a day (am & pm)
Chef Assistant
Discard food if spoiled. Retrain the staff
Corrective Action Record Form
Use up thawed tuna within a designated period (e.g. 1 day)
Storage period after thawing
Visual checking
Twice a day (am & pm)
Chef Assistant
Discard food if beyond designated period
Corrective Action Record Form
No re-freezing of thawed tuna
Whether re-freezing of thawed tuna takes place
Ask the relevant staff
During working hours
Supervisor Retrain the staff Corrective Action Record Form
Food Safety Plan Work Sheet (Step : Thawing)
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Production of Sashimi –Slicing
Hazards (a) Control Limits (b) Monitoring Procedures (c) Corrective Action (d) Records (e)
What How When Who
Sashimi contaminated by pathogens
Use designated utensils / equipment such as knife & cutting boards to prepare sashimi
Any misuse of designated utensils
Visual checking
During working hours
Supervisor Discard food if contaminated. Retrain the staff
Corrective Action Record Form
Clean and sanitize the utensils / equipment before and after use
Cleaning and sanitizing of designated utensils before and after use
Ask the relevant staff
During working hours
Supervisor Rewash and re-sanitize the utensils. Retrain the staff
Corrective Action Record Form
Staff should wear clean uniforms and hair restraint (hat or hairnet), and wash hands and/or change gloves frequently
Personal hygiene: wearing of clean uniforms and hair restraint, handwashing or changing of gloves
Visual checking
During working hours
Supervisor Staff have protective clothing. Retrain the staff
Corrective Action Record Form
Growth of pathogens during slicing
Limit the preparation time at room temperature (e.g. less than 10 minutes)
Time for preparation Use timer During working hours
Supervisor Reduce the quantity to shorten the preparation time at room temperature and retrain the staff
Corrective Action Record Form
Control temperature of preparation room (e.g.25℃or below)
Temperature of the preparation room
Use thermometer
Every 3 hours
Chef Assistant
Adjust temperature or repair air-conditioning system if required
Temperature Log
Food Safety Plan Work Sheet (Step : Slicing)
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Production of Sashimi – Display
Hazards (a) Control Limits (b) Monitoring Procedures (c) Corrective Action (d) Records (e)
What How When Who
Sashimi contaminated by pathogens
Designated refrigerator for ready-to-eat food such as sashimi
Any storage of non ready-to-eat food
Visual checking Every 2 hours
Store keeper Move away non ready-to-eat food. Discard food if contaminated
Corrective Action Record Form
Hygienic display refrigerator
Hygienic conditions of display refrigerator
Visual checking Every 2 hours
Store keeper Clean the display refrigerator immediately. Discard food if contaminated.
Corrective Action Record Form
Cover / wrap food Packaging of food Visual checking Every 2 hours
Store keeper Discard food if the packaging is damaged
Corrective Action Record Form
Growth of pathogens during display
Store food at 4 or ℃below
Temperature of the display refrigerator
Use thermometer
Every 2 hours
Store keeper Adjust temperature or repair refrigerator if required
Temperature Log and Corrective Action Record Form
Label food with durability Durability of food Check the labels
Once a day Store keeper Discard food if passed its durability
Corrective Action Record Form
Food Safety Plan Work Sheet (Step : Display (e.g. Supermarket))
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Production of Sashimi – Display with conveyer belt
Hazards (a) Control Limits (b) Monitoring Procedures (c) Corrective Action (d) Records (e)
What How When Who
Sashimi contaminated by pathogens
Use clean cover for sashimi
Hygienic condition of sashimi, proper covering of sashimi & any contamination by customers
Visual checking
During operation
Assistant manager
Re-cover the foods. Discard foods if contaminated
Corrective Action Record Form
Clean and sanitize conveyer belt before and after daily operation
Cleanliness of conveyer belt
Visual checking
Before and after daily operation
Assistant manager
Re-clean and re-sanitize conveyer belt
Cleansing Schedule Record for Conveyer Belt
Corrective Action Record Form
Keep the conveyer belt clean during operation
Cleanliness of conveyer belt
Visual checking
During operation
Assistant manager
Clean the conveyer belt immediately
Growth of pathogens during display
The display time of sashimi should not exceed 1 hour
Display time Monitor the display time by the coding on the covers
During operation
Assistant manager
Discard sashimi if exceeded the display time
Corrective Action Record Form
Control room temperature (e.g. 25℃or below)
Room temperature Use thermometer
Every 3 hours
Assistant manager
Adjust temperature or repair the air-conditioning system
Temperature Log
Food Safety Plan Work Sheet (Step : Display (e.g. Display with conveyer belt))
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Food Safety Plan Work Sheet (Step : )
Hazards (a) Control Limits (b) Monitoring Procedures (c) Corrective Action (d) Records (e)
What How When Who
Appendix 2