RETAIL HACCP

Brian A Nummer, Ph.D.Extension Food Safety SpecialistRetail Food Safety Philosopher (today)

Do not speak – unless it improves the silence.

"What a waste it is to lose one's mind. Or… not to have a mind is being very wasteful…. Uhhh…how true that is."Former - Vice President Dan Quayle

The more you knowthe less you understand.

Food Safety Risks &

Consequences

Gun controlIf there is a gun around, I want control of it.

Somewhere in the puzzle of complexitylies the art of simplicity.

Is HACCP too complex for foodservice and retail?

Regulatory Code The intention of setting policy and eliminating ambiguity but in doing so creating a pedantic, pejorative, Latin embedded, verbosity mystifying the topic resulting in a verbal mathematical equation rather than prose.

Except as defined in section 3, but not including parts 1 and 2; notwithstanding annex 4 as defined in Chapter 1.

If a jury of ones peers really meant that.

One size fits all.It works for air travel.

Can it be too simple?Does simplicity negate flexibility?

When shaping clay, what is more important

the pot or the emptiness.

1

2

3

4

Is CFSAN’s HACCP (Food Code HACCP) fully compatible with today’s complex foodservice and retail environment?

Elements of a Food Safety Management Program

• Prerequisites• Hazard Analyses

I think I have all of the CCPs.

“In the beginner’s mind there are many possibilities, but in the expert’s there are few”

Active Managerial Control

When you’re up to you’re @$$ in alligators, it’s hard to remember that your original goal was to drain the swamp.

INTEGRAL

INTEGRATE

What operators see when we say integrate

What we’d like them to see!

IMPLEMENTATION

HACCP

Do you drown by falling in water or staying there?

The successful man lays a foundation from bricks

others have thrown at him.

The goal is to get money out of your head

…and into your pocket.

SAFE Behavior

Person

Food Safety

(risks)

Process, Environ-

ment

HACCP

GMPs & SOPs

Facility DesignSanitation

Active Mgmnt(train, communicate,

set goals)

Measure(observe, analyze)

Consequences(feedback, reward)

Food Code: Regulatory compliance and inspection

Training and education

Reward Motivation

Attitudes, culture, background, ethnicity, etc.

Knowledge, skills and abilities

I think we didn’t communicate, I didn’t say I was a cop….

I said I was on “COPS”.

COMMUNICATIONThinking COMMUNICATION

Reflective•view new information subjectively•relate new information to past experiences•often ask "why?"•examine their feelings about what they are learning

Creative•like to play with new information•always ask "why?"•make excellent troubleshooters•create their own solutions and shortcuts

Practical •want factual information without any "nice-to-know" additions•seek the simplest, most efficient way to do their work•not satisfied until they know how to apply their new skills to their job or other interest

Conceptual•accept new information only after seeing the big picture•want to know how things work, not just the final outcome•learn the concepts that are presented but also want to know the related concepts that may not have been included

Two all beef patties (produced at a USDA inspected facility and cooked to 155°F), special sauce (acidified to a pH below 4.1), lettuce (picked –carefully- in Mexico), cheese (vacuum packaged under ROP HACCP), pickles, onions on a sesame seed bun (caution allergen in Canada, but not USA)TASTE OUR SAFENESS

How do we SELL food safety?

Standard Class Best in Class World Class

Corporate valueNot clearly stated as one of the top priorities. Pockets of commitment throughout the organization.

Imbedded into another value. Some senior management support, visibility and leadership.

Clear articulation as a stand alone value. Food safety starts at the top and permeates through every level of the organization.

ExpectationsEmployees do not know what is expected of them or that they must produce safe foods.

Clearly defined food safety expectations exist and are described as specific required behaviors.

Employees at all levels have clear, simple, and risk-based performance expectations.

TrainingThere may be some basic food safety education. However, no formal training exists.

Both food safety education and training exist.

Food safety education and training conducted in a manner that changes behaviors.

CommunicationFood safety not commonly communicated, unless in response to crisis.

Food safety communication plan exists using multiple mediums and strategies.

A comprehensive communication program exists and food safety is a topic at every meeting.

GoalsGoals do not exist. Traditional reliance on regulatory inspection.

Goals and accountability exist. Use of regulatory results and internal measurements.

Key lagging and leading indicators monitored., Focus on continuous improvement.

ConsequencesNo positive consequences or reinforcement. Negative consequences for serious food safety issues.

Positive and negative consequences exist and are used to reinforce desired behaviors and performance.

Positive and negative consequences exist. Food safety integrated into performance review process.