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24 Cards in this Set
- Front
- Back
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Hazard Analysis Critical Control Points
HACCP |
a system of preventive controls that effectively & efficiently ensures that food products are safety in a food establishment
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prerequisites food safety program
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-personal hygiene
-facility design -supplier selection -cleaning and sanitation -equipment maintenance -manager and employee food safety training |
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5 most common risk factors responsible for foodborne illness
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-purchasing food from unsafe sources
-failing to cook food adequately -holding food at improper temps. -using contaminated equipment -poor personal hygiene |
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Active Managerial Control
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proactive rather than reactive approach to addressing risks
-monitoring and verifying procedures |
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steps to develop a proactive food safety management system
1-3 |
1. establish necessary food safety programs
2. consider the 5 risk factors & identify potential breakdowns that could impact food safety. 3. revise policies and procedures to prevent breakdowns from occuring |
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steps 4-5 continued.
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4. monitor the policies & procedures to ensure they are followed
5. verify the policies & procedures are actually controlling risk factors use feedback from: internal source:records, temp logs external:health inspection reports, customer comments |
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HACCP control points
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purchasing, receiving, receiving, storing, preparing, cooking, holding, cooling, reheating, serving, cleaning & maintance
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HACCP philosophy
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if significant biological, chemical or physical hazards are identified as specific points within a product's flow through the operation, they can be:
prevented, eliminated, reduced to safety levels. |
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HACCP terms
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preventive measure
risk control point hazard critical limit monitoring TCS foods vertification |
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HACCP system must be based on:
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a written plan specific to the facility's menu's, guests, equipment and operations (unique)
plan based on 7 principles, each builds upon info from previous one |
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Principles 1 & 2
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Help identify and evaluate hazards
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Principle 3, 4 & 5
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help establish how these hazards will be controlled
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Principles 6 & 7
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help maintain the HACCP plan and system and verify their effectiveness
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the HACCP principle 1
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conduct a hazard analysis
-identify hazards in food served by looking at how it is processed then determine where hazards are likely to occur for each food |
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principle 2
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determine critical control points
-find pts in process where the hazards can be prevented, eliminated or reduced to safe levels, these are CCP's |
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principle 3
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establish critical limits
establish min or max. CCP that must be met to prevent or eliminate the hazard or to reduce it to a safe level |
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principle 4
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establish monitoring procedures
-determine best way to check limits to ensure they are consistently met. manager will tell who will check limits and how often |
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principle 5
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identify corrective actions
-identify steps to be taken if limit is not met, steps must be determined in advance.. noted in temp. log |
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principle 6
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verify that the system works
-regularly evaluate monitoring charts, records and how hazard analysis was implemented.. |
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principle 7
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establishing procedures for record keeping and documentation.
maintain and keep records while performing activities.. keep all documentation while developing plan |
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when is a HACCP plan required?
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-smoke, cure food or use additives as method for preservation.
-package food using reduced oxygen method. -offer live, molluscan shellfish from display tank -custom process animals for personal use -treating/packaging juice on site for later sale -sprouting seeds or beans |
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Crisis Management Plan
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-set objectives
-plan may consist of: checklist with steps and full plan covering specific tasks, roles and resources -prepare for updating and distributing |
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steps to prepare for a crisis
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-develop crisis mang. team
-identify potential crisis -develop simple instructions -assemble a contact list -develop crisis communication -assign and train spokesperson -assemble crisis kit -test the plan |
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crisis response
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responding quickly to complains and must be taken seriously
-upon receiving, express concern and be sincere -don't admit responsibility or accept liability -listen. promise. respond. develop an incident report with legal help -direct team, work with media, communicate and fix problem |
