Food Safety Manager Training Part 1

Hazard Analysis Critical Control Point

To identify and assess food safety hazards in the process.

An example of a monitoring system is checking and recording the cooking temperature of chicken to ensure it reaches a safe level (e.g., 165°F or 74°C).

The purpose of a regulatory authority inspection is to ensure food businesses comply with food safety laws and regulations.

Train them on the new policy and then follow up.

Observe how and when employees are washing their hands.

a system to create food safety procedures and implement them

1. Create policy
2. Train
3. Follow up

tells staff how to control food safety hazards in your establishment

Standard Operating Procedure

1. Unsafe holding temperatures
2. Inadequate cooking
3. Contaminated equipment
4. Food from an unsafe or unapproved supplier
5. Poor personal hygiene

What
Why
How (Where, when)
What if

a process used throughout food service industry to identify and present hazards

a systematic process for identifying potential food hazards

Identify steps where hazards can be prevented, eliminated, or reduced to acceptable levels

1. Perform a hazard analysis
2. Determine Critical Control Points (CCPs)
3. Set Critical Limits
4. Establish a Monitoring System
5. Establish Corrective Actions.
6. Establish Verification Procedures
7. Establish Record keeping Procedures.

a step or procedure where a food hazard can be prevented, eliminated, or reduced to a safe level.

a measurable or observable parameter that must be achieved to control a hazard.

Poor personal hygiene among food workers

Not writing down the inspector's food safety suggestions

Explain safety principles through lecture

Food workers complete tasks their own way or however they originally learded

Verify that the risk has decreased since the policy was made

Recognizing exceptional performance in front of other workers

Those who work most closely with said topic

Active managerial control maintains general policies so that HACCP can effectively control specific hazards

Observing as a staff member receives a shipment

Cover her arm with an "impermeable" or waterproof

transferring chemicals to an unlabeled working container

not use them by food contact areas when there is a chance for contamination

Clostridium botulinum

hot foods be maintained at a temperature of 135ºF (57ºC) or above and cold foods be maintained at a temperature of 41ºF (5ºC) or below (FDA 2013a).

Using the same utensils or equipment for different foods without cleaning and sanitizing them can cause cross-contact with a major food allergen.

prepare allergen-free dishes before other dishes

Milk
Fish
Eggs
Wheat
peanuts
shellfish
treenuts
soybeans

Whole fish

puffer fish

Discard the food item

is any item that can choke, gag, cut, or otherwise injure a customer

any toxic or corrosive chemical that can cause illness or injury when eaten

Viruses, bacteria, parasites

1. The amount of pathogen eaten
2. the amount necessary to cause illness
3. Strength of person's immune system

inflammation of the stomach and intestines
food borne illness that is often mistaken for the flu (24 hour flu)

a form of staphylococci that commonly infects wounds and causes serious problems such as toxic shock syndrome or produces food poisoning

Clostridium botulinum food poisoning
deadliest toxin to humans

paralyzation, struggling to breath

keep hot foods at or above 135 F

viruses

using the host cell's synthesizing machinery to cause the synthesis of specialized elements that can transfer the viral nucleic acid to other cells.

Hepatits A

a contagious gastrointestinal illness

a condition in which the body's immune system reacts negatively to substances in some foods

malabsorption syndrome caused by an immune reaction to gluten

requires the declaration of eight key allergens on FDA regulated product labels

Food given in response to an order
or pertaining to fruits & vegetables

tingling mouth/face
rash or flushed skin
abdominal cramps
vomiting
diarrhea

Caused by allergic responses to drugs administered

The customer will sue for damages

Vomiting
jaundice
diarrhea
lesion containing pus
sore throat with fever

Norovirus
Hepatitis A
Shigella
E. Coli that produces shiga toxins
Salmonella Typho
NonTyphoid Salmonella

Exclude the food worker from work until she has a doctor's note stating she is infection free.

A disposable paper towel

4 hours

Plain, smooth rings

The break room

When washing fruits and vegetables

Double hand washing after bathroom breaks

Cover sneeze with elbow or shoulder, then wash his hands

65%

35%

Food worker in the early 1900s named Mary Mallon who caused a typhoid fever outbreak. She was imprisoned for 3 years and banned from serving/making food. When she was found making food, she was sentenced to 23 years.

1. Workers experiencing reportable symptoms
Symptomatic workers are more likely to spread the illness

2.Food workers who have been diagnosed with foodborne illness due to Norovirus, Hepatitis A, Shigella, E. Coli that produces shiga toxins, Salmonella Typho; but do not experience symptoms

3. Carrying the least risk, workers who have been exposed, but are not sick

Hepatitis A
Typoid Fever

Symptomatic workers

1. Be excluded
2. restrict
3. Allowed to preform normal duties

Worker must be sent home

The worker is not allowed to work with food or with clean food contact surfaces

operate the cash register, seat customers, seat customers, bus tables, stock packaged foods, or do cleaning/maintenance tasks that do not involve food or food-contact surfaces

young children
elderly
weak/compromised immune systems

Vomiting
diarrhea