safety and sanitation exam 3

Examples of programs your operation needs:

• ·      Personal hygiene program

  ·      Food safety training programs

• ·      Supplier selection and specification program

  ·      Quality control and quality assurance programs

• ·      Cleaning and sanitation program

  ·      Facility design and equipment maintenance programs

• ·      Standard operating procedures SOPs

  ·      Pest control programs

Tags

NGSS.MS-ETS1-2

Steps for implementing active managerial control:

• 1. 1. Identify and document potential risks and ways to control or eliminate them.

• 1. 2. Monitor critical activities.

  2. 3. Correct improper procedures or behaviors.

• 4. 4. Verify that policies, procedures, and corrective actions are followed.

• 5. 5. Ensure employees are trained and retrained as needed.

• 6. 6. Periodically assess the system to make sure it is working.

  The FDA provides recommendations for controlling the common risk factors for  foodborne illness:

• o   Demonstration of knowledge

• o   Staff health controls

• o   Controlling hands as vehicles of contamination

• o   Time and temperature for controlling pathogens.

• o   Consumer advisories.

Know the definition of HACCP and the 3 hazards it is focused on

• A Hazard Analysis Critical Control Point (HACCP) program identifies

  Significant hazards at points within a product’s flow through an operation

• o   Biological hazards

• o   Chemical hazards

• o   Physical hazards

The seven HACCP principles:

• Principle 1: Conduct a hazard analysis:

  • Identify potential hazards in the food served by looking at how it is processed.

  • Identify TCS food items and determine where hazards are likely to occur for each one.

    • Look for biological, chemical, and physical contaminants.

• Principle 2: Determine critical control points (CCPs):

  • Find points in the process where identified hazards can be prevented, eliminated, or reduced to safe levels. These are the CCPs. Depending on the process, there may be more than one CCP.

• Principle 3: Establish critical limits: For each CCP, establish minimum or maximum limits  These limits must be met to: Prevent or eliminate the hazards, Reduce it to a safe levels Example: Holding CCP— Fruit salad must be held at 41ºF (5ºC) or lower, because it had cut produce.

• Principle 4: Establish monitoring procedures: Determine the best way to check critical limits.  Make sure they are consistently met. Identify who will monitor them and how often.

  Principle 5: Identify corrective actions: Identify steps that must be taken when a critical limit is not met. Determine these steps in advance.

• Principle 6: Verify that the system works: Determine if the plan is working as intended  Evaluate the plan on a regular basis using: Monitoring charts. Records, Hazard analysis Determine if your plan prevents, reduces, or eliminates identified hazards.

  Principle 7: Establish procedures for record-keeping and documentation: Keep records for these actions: Monitoring activities, Corrective action, Validating equipment (checking for good working condition),  Working with suppliers (invoices, specifications, etc.)

Understand what crisis management is

and what a crisis management team should consist of

• ·      The time to prepare for a crisis is before it happens.

  ·      Needs to be specific to the operation.

• 1.        Preparing for crisis

  2.        Responding to crisis

  3.        Recovering from crisis

    Create a written plan and Test the plan to ensure it works.

• o   Team size depends on the operation size:

  §  Teams for large operations may include numerous functions.

• o   Consider including external resources:

  §  The regulatory authority, experts from suppliers and manufacturers.

• senior management president CEO, Risk management (quality assurance, legal, etc), public relations, operations, finance, marketing, Human Resources.

Tags

NGSS.HS-ESS3-1

The 3 major points of preparing for a crisis

   Know what a foodborne illness incident report form should consist of

• o   Create an emergency contact list and post it by phones.

• o   Develop a crisis communication plan.

• o   Appoint a spokesperson.  Instruct staff to direct questions to
  the spokesperson.

  o   Assemble a crisis kit.

• The foodborne illness incident report form should document the following:

  o   What and when the customer ate at the operation

  o   When the customer first got sick, what the symptoms where, and how long they were experienced.

• o   When and where the customer sought medical attention

  o   What other food was eaten by the customer

  The 3 main points of crisis response

o   Know what to do during the crisis recovery and assessment phase

• o   Gather the crisis-management team.

  o   Implement your plan:

   1. Collect information.

  2. Plan courses of action.

  3. Manage events as they unfold.

• o   Work with the media.

  o   Communicate directly with your key audiences (customers, stockholders, the community).

  o   Fix the problem and then communicate what you have done.

• working with the regulatory authority to solve issues

  cleaning and sanitizing all areas of the operation

  throwing out all suspected food.

• investigating to find the cause of the outbreak

  developing a plan to reassure customers that the food your serve is safe

• reviewing food handling procedures to identify if standards are not being met or procedures are not working. establish new procedures or revise existing ones based on the investigation results.

    Know the definition of an imminent health hazard

• A significant threat or danger to health that requires immediate correction or closure to prevent injury.

•    Group of practices and procedures intended to prevent foodborne illness.

• Actively controls risks and hazards throughout the flow of food.

To prepare for a power outage, consider:

• ·      Arranging access to an electrical generator and a refrigerated truck

• ·      Preparing a menu with items that do not require cooking

• ·      Developing a policy that addresses when cooler doors should be opened

Tags

NGSS.MS-ETS1-2