serv safe

food safety management systems
group of procedures and practices intended to prevent FbI
prerequisite food safety programs
personal hygiene, supplier selection & specification, sanitation & pest control, facility design & equipment maintenance, food safety training
active managerial control – 5 most common risks identified by CDC
purchasing food from unsafe sources, failing to cook adequately, holding food at incorrect temps, using contaminated equipement, practing poor personal hygiene
active managerial control approach steps
1. consider 5 risk factors throughout flow of food 2. create policies & procedures that address issued id’d in #1, 3. regularly monitor the policies & procedures from #2, 4. verifiy policies & procedures you have established are controlling the risk
HACCP hazard analyis critical control poin
food safety management system based on the idea that if significant biological, physical or chemical hazards are identified at specific points within a product’s flow through the operation, they can be prevented, eliminated, or reduced to safe levels.
HACCP plan
written document based on HACCP principles describing procedures a specific to a particular establishment will follow to ensure the safety of food served.
7 HACCP principles
1. conduct a hazard analysis. 2. determine CCP’s 3. establish critical limits. 4. establish monitoring procedures. 5. identify corrective actions. 6. verify that the system works. 7. establish procedures for record keeping and documentation.
crisis management
written plan that focuses on preparation, response and recovery from a crisis. it is tailored to meet establishment’s need and is tested
crisis management FbI outbreak plan
create crisis mgmt team, train staff on Fs policies & procedures, FbI incident report form, emergency-contact list, crisis-communication plan
FbI outbreak response
take the complaint seriously, complete incident report form, contact crisis team and local health department, follow communication plan
FbI recovery
work with local authority to resolve, clean & sanitize all areas of operation, isolate & test suspect food, investigate to find cause, establish new procedures or revise existing one based on reports, develop plan to reassure customers your food is safe
when HACCP is required
smoking food, using food additives, curing food, custom-processed animals, ROP packaging, pastuerizing juice, sprouts live seeds or beans, offers live molluscan seafood from a display tank

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