HB_265_Chapter_10_Food_Safety_Systems_le

HB_265_Chapter_10_Food_Safety_Systems_le - HB 265 Food...

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HB 265 Food Safety Systems Food Safety Systems Chapter 10 October 21, 2008
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John C. Alexander National Restaurant Association, ServSafe
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Food Safety Management System Active Managerial Control Hazard Analysis Critical Control Point (HACCP)
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Elements In Food Safety Management Elements In Food Safety Management System: Prerequisites Food Safety System: Prerequisites Food Safety Program Program Personal hygiene Facility design Supplier selection Cleaning and sanitation Equipment maintenance Manager and employee food safety training
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The Five Most Common Risk Factors Responsible for Foodborne Illness: Purchasing food from unsafe sources Failing to cook food adequately Holding food at improper temperatures Using contaminated equipment Poor personal hygiene
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Active Managerial Control A proactive rather than reactive approach to addressing risks By continuously monitoring and verifying procedures responsible for preventing these risks, you will ensure they are being controlled
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Steps to Develop a Proactive Food Steps to Develop a Proactive Food Safety Management System Safety Management System Step 1: Establish necessary food safety programs Step 2: Consider the five risk factors and identify potential breakdowns that could impact food safety. Step 3: If necessary, revise policies and procedures to prevent these breakdowns from occurring.
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More More Steps to Develop a Proactive Steps to Develop a Proactive Food Safety Management System Food Safety Management System Step 4: Monitor the policies and procedures to ensure they are followed. Step 5: Verify that the policies and procedures are actually controlling risk factors. Use feedback from internal sources (records, temperature logs, self-inspections, etc.) Use feedback from external sources (health inspection reports, customer comments, etc)
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Hazard Analysis Critical Hazard Analysis Critical Control Points (HACCP) Control Points (HACCP) Purchasing Purchasing Receiving Receiving Receiving Receiving Storing Storing Preparing Preparing Cooking Cooking Holding Holding Cooling Reheating Serving Cleaning & Maintenance Control Points : HACCP is a system of preventive controls that effectively and efficiently ensures that food products are safety in a food establishment.
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Prevented Eliminated Reduced to safe levels The HACCP Philosophy If significant biological, chemical, or physical hazards are identified at specific points within a product’s flow through the operation, they can be:
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HACCP HACCP Seeks to control risks and hazards throughout the flow of food.
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