Food Safety Plan — Sashimi / Sushi Training Materials Centre for Food Safety.

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Food Safety Plan — Sashimi/ Sushi Training Materials Centre for Food Safety

Transcript of Food Safety Plan — Sashimi / Sushi Training Materials Centre for Food Safety.

Page 1: Food Safety Plan — Sashimi / Sushi Training Materials Centre for Food Safety.

Food Safety Plan — Sashimi/ Sushi Training Materials

Centre for Food Safety

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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