Managing Food Safety—Putting It All Together

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• Rate the Sandwiches n More catering club on the 26 Risk Factors and Interventions

• Use the Food Establishment Inspection Report form 2—middle section of the form

• Fill in or circle the rating according to the information in the story:

Y = yes, in complianceN = no, not in complianceN/O = not observedN/A = not applicable

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Managing Food Safety

• Inspection is a once-a-year snapshot of how the establishment is doing

• For day-to-day food safety, two management tools:– Active Managerial Control– HACCP

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Active Managerial Control

• Identifies possible sources of foodborne illness and develops procedures to prevent hazards

• Requires a forward-looking approach

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Active Managerial Control

Identifies procedures to control the five most common risk factors that cause foodborne illness: 1. Food obtained from unsafe sources2. Failing to cook food adequately3. Food held at incorrect temperatures4. Food prepared using contaminated equipment5. Food prepared/served by employees having poor

personal hygiene

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Five Risk Factors

• Idaho Food Establishment Inspection Report is based on the five most common risk factors

• Sandwiches n More catering club inspection reviewed on the next 6 slides

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Sandwiches n More Inspection Report

– RISK FACTOR 1: Food purchased or obtained from unsafe sources

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N/O

Five Risk Factors

– RISK FACTOR 2: Failing to cook food adequately

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Five Risk Factors

– RISK FACTOR 3: Food held at incorrect temperatures

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Five Risk Factors

– RISK FACTOR 4: Food prepared using contaminated equipment

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Five Risk Factors

– RISK FACTOR 5: Food prepared/served by employees having poor personal hygiene

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Remaining InspectionReport Items

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HACCP

HazardAnalysisCriticalControlPoints

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HACCP Definition

• A system for identifying food hazards, and implementing procedures to control the hazards

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Background of HACCP

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Definition: Critical ControlPoint (CCP)

• A CCP is a point in the path of food flow, that if not controlled, might result in unsafe food

• Five easily identifiable CCPs in most food establishments:1. Cooking temperatures2. Cooling times3. Holding temperatures4. Reheating temperature5. Personal hygiene practices

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Definition: Critical Limit

• A critical limit is the measurable aspect of the CCP– For example, the critical limit for the cooking

temperature of a hamburger patty is 155°F for 15 seconds

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Definition: Corrective Action

• A corrective action is what can be done if the critical limit is not met– For example, if the hamburger patty is

measured to be only 135°F, the corrective action would be to continue cooking it

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Four HACCP Principles

• For food service in Idaho, HACCP has 4 steps1. Identify critical control points2. Identify the critical limits for those points3. Identify corrective actions4. Document action

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Example 1: Lettuce Salad

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Example 1: Lettuce Saladcontinued

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Example 2: Lasagna Casseroles

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Example 2: Lasagna Casserolescontinued

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Documentation:A Written Checklist

• Lasagna example: Record the temperature of the cooked casserole, and what corrective action is taken

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HACCP Advantage

Proactive vs. Reactive

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Understanding Check!

• How does a food service manager practice Active Managerial Control?

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Identifies possible food risks in the establishment and

develops a plan for eliminating them

Understanding Check!

• What are the five most common risk factors for foodborne illness as identified by the Centers for Disease Control and Prevention?

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1. food from unsafe sources

2. food inadequately cooked

3. food held at incorrect temperatures

4. food prepared using contaminated equipment

5. food prepared/served by employees having poor

personal hygiene

Understanding Check!

• What are the four steps in HACCP? Give an example of each.

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1. Identify critical limits for foods prepared in the

establishment. Example: Cooking to proper temperature.

2. Set critical limits. Example: Ground beef must be cooked

to 155°F for 15 seconds.

3. Identify corrective action. Example: Put hamburger patty

back on the grill if temperature has not been reached.

4. Establish documentation. Example: Record hamburger

cook temperatures.

I Will SurviveI’d listen to the news and I’d

be petrifiedAnother foodborne outbreak,

I’d be all torn up insideBut then I spent so many

nightsWorried about what I just ateCould I be next?Did I have poisons on my

plate?

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I Will Survive

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But now I’m backFrom cyberspaceDetermined that I won’t become

a foodborne illness caseI’ve learned some simple steps To keep my food all safe for meAnd if you do the sameYou’ll raise your life expectancy

I Will Survive

I’ve got a sign, on my fridge door

Sayin’ go away bacteriaCause you’re not welcome

anymoreListeria don’t scare me nor

does that nasty E. coliHey Salmonella?Did you think I’d lay down

and die?

Oh no, not I! I will surviveOh as long as I am careful

with my food I’ll stay aliveCause I’ve got all my safety

plansI disinfect and wash my

handsAnd I’ll survive, I will surviveHey, hey

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I Will Survive

I pointed my web browser to fightbac.org

I learned that microbes pose a danger

Though they are too small to see

So I spent a couple nightsGetting’ myself into the knowAnd now I take the steps That don’t allow those bugs

to grow

I cook my meats and poultry through

A thermometer is handy to show me just how well I do

I defrost food in the fridge And promptly refrigerateWhen you’re dealing with

food pathogensThere’s not much time to

wait

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I Will Survive

I’ve got a signOn my fridge doorSayin’ go away bacteriaCause you’re not welcome

anymoreListeria don’t scare me nor

does that nasty E. coliHey Salmonella?Did you think I’d lay down

and die?

Oh no, not I!I will surviveOh as long as I am careful

with my food I’ll stay aliveCause I’ve got all my safety

plansI disinfect and wash my

handsAnd I’ll survive, I will survive

33SalmonellaE. Coli

I Will Survive

There’s a signOn my fridge doorSayin’ go away bacteriaCause you’re not welcome

anymoreListeria don’t scare me nor

does that nasty E. coliHey Salmonella?Did you think I’d lay down

and die?

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I Will Survive

Oh no, not I!I will surviveOh as long as I am careful

with my food I’ll stay aliveCause I’ve got all my safety

plansI disinfect and wash my handsAnd I’ll survive, I will surviveI will survive

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