Syllabus For The Subject Food Safety

 Food Safety

CHAPTER 1 INTRODUCTION

PURPOSE AND SCOPE.

Who has the responsibility for ensuring safe food?

What is my health inspector's role in helping me to prevent foodborne illness in my establishment? .

How can this manual help me to prevent foodborne illness? .

How was this manual prepared?

Who regulates me?

Is it a requirement that I implement a food safety management system based on HACCP principles?

What do I need to assist me in using this manual?

BACKGROUND

What are the retail and food service industries?

What are food safety hazards?

What are foodborne illness risk factors?

What is meant by active managerial control? ...

THE USE OF HACCP AS A FOOD SAFETY MANAGEMENT SYSTEM

What are the seven HACCP principles?

How can HACCP principles be used in retail and food service

operations?............. 11

SUMMARY

 

CHAPTER 2 THE PROCESS APPROACH .

APPLYING HACCP PRINCIPLES TO RETAIL AND FOOD SERVICE

 

What is the process approach?

What is the flow of food?

What are three food preparation processes most often used in retail and food service establishments?

Process 1 - Food Preparation with No Cook Step .

Process 2 - Preparation for Same Day Service

Process 3 - Complex Food Preparation

 

DANGER ZONE DIAGRAM

THE HAZARD ANALYSIS...

DETERMINING RISK FACTORS IN PROCESS FLOWS

Facility-wide Considerations

Food Preparation Process 1 - Food Preparation with No Cook

Step

Food Preparation Process 2 - Preparation for SameDay Service

 

Food Preparation Process 3 - Complex Food Preparation.

 

 

CHAPTER 3 DEVELOPING YOUR FOOD SAFETY MANAGEMENT SYSTEM

 

GETTING STARTED

What is food safety team?

HOW TO USE THIS MANUAL

PROCEDURAL STEP 1: Develop Prerequisite Programs

Prerequisite Programs to Control Contamination of Food

 

Prerequisite Programs to Control Bacterial Growth.

Prerequisite Programs to Maintain Equipment

PROCEDURAL STEP 2: Group Your Menu Items/Products

Table 1: Process-Specific Lists

PROCEDURAL STEP 3: Conduct a Hazard Analysis

 

PROCEDURAL STEP 4: Implement Control M

easures in Prerequisite Programs or

at CCPs in Your HACCP Plans and Establish Critical Limits .

Common Operational Steps Used in Retail and Food Service

Receiving.

Storage.

Preparation

Cooking

Cooling

Reheating .

Holding (Hot, Cold, or Time)

Set Up, Assembly, and Packing

Serving/Selling PROCEDURAL STEP 5: Establish Monitoring Procedures.

PROCEDURAL STEP 6: Develop Corrective Actions

PROCEDURAL STEP 7: Conduct Ongoing Verification

Frequency of Verification

Verification - Examples

PROCEDURAL STEP 8:Keep Records

Special Considerations Regarding Records

 

PROCEDURAL STEP 9: Conduct Periodic Validation

Validation Worksheet

CONCLUSION

GLOSSARY

 

ANNEX 1 RESOURCES AND REFERENCES

 

Agencies

Articles

Books

FDA Publications and Federal Regulations...

ANNEX 2 SEAFOOD REFERENCES

ANNEX 3 HAZARD ANALYSIS

ANNEX 4 SAMPLE HACCP TABLES

ANNEX 5 PAPERWORK REDUCTION ACT OF 1995

 

 

 

 

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