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
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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