Term
| Food safety management system |
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Definition
| group of practices and procedures intended o prevent food borne illness by actively controlling risks and hazards throughout the flow of food |
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Term
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Definition
| personal hygiene program, food safety training program, supplier selection and specification programs, pest-control program |
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Term
| Five Common Risk Factors for Foodborne Illness |
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Definition
1) Purchasing from unsafe sources
2) Failing to cook food correctly
3) Holding food at incorrect temperatures
4) Using Contaminated Equipment
5) Practicing poor personal hygiene |
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Term
| Active Managerial Control |
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Definition
manager's responsibility to actively control the 5 and other risk factors for foodborne illness; must be PROACTIVE such as training, managerial supervision or HACCP
Monitoring is critical |
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Term
| FDA Public Health Interventions |
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Definition
1) Demonstration of Knowledge- show you know what to do to keep food safe (ex: become certified in food safety)
2) Staff health controls- procedures implement to ensure staff are practicing personal hygiene (ex: reporting illness)
3) Controlling hands as vehicle of contamination- prevent bare-hand contact w/ ready to eat foods
4) Time/Temp parameters for controlling pathogens- limit time food spends in the temp danger zone
5) Consumer Advisories- notices provided to customer if serve raw or undercooked menu items |
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Term
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Definition
1) Conduct a hazard analysis
2) Determine critical control points (CCPs)
3) Establish critical limits
4) Establish monitoring procedures
5) Identify correct actions
6) Verify that the system works
7) Establish procedure record keeping and documentation |
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Term
| Principle 1: Conduct Hazard Analysis |
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Definition
1) identify/assess potential hazards in how the food you serve is processed
2) identify TCS food and where safety hazards are likely to occur for these foods |
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Term
| Principle 2: Determine CCPs |
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Definition
| Find points in process where identified hazards can be prevented, eliminated, or reduced; these are the CCPs |
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Term
| Principle 3: Establish Critical Limits |
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Definition
For each CCP, est a min or max limits; limit must be met to prevent/eliminate hazard
ex: Cooking chicken to min internal temp of 165 for 15 sec |
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Term
| Principle 4: Establish Monitoring Procedures |
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Definition
-Once create critical limits, determine best way to for the operation to check them
-make sure limits are consistently met
-identify who will monitor them AND how often |
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Term
| Principle 5: Identify Corrective Actions |
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Definition
| Identify steps that must be taken when critical limit is not met; steps should be determined in advance |
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Term
| Principle 6: Verify That the System Works |
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Definition
-Determine if plan is working as intended
-Evaluate it on a regular basis |
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Term
| Principle 7: Establish Procedures for Record Keeping and Documentation |
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Definition
Maintain HACCP plan and keep all documentation created when developing it
Keep records for:
-monitoring activities
-taking corrective action
-validating equipment (checking for good working conditions)
-working w/ supplies (i.e., shelf life, invoices, etc) |
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Term
| Specialized Processing Methods |
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Definition
-typically carried out at processing plants
Exs:
-smoking food to preserve it
-food additives so no longer requires time/temp control
-curing food
-custom-processing animals
-packaging food using reduced O2 packaging (ROP) (ex: sous vide; risk of botulism and listeria
-treating (pasteurizing) juice on site
-sprouting seeds or beans |
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Term
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Definition
-document that allows a requirement to be waived/changed
-required before processing foods in the specialized processing methods |
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Term
| Floor, Ceiling, and Wall requirements |
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Definition
-pick material that is smooth, durable, and makes cleaning easier
-once installed must be regularly maintained (replace missing tiles and holes) |
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Term
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Definition
-if comes in contact w/ food, must meet standards of NSF
-must be nonabsorbent, smooth, and corrosion resistant, easy to clean, durable and resistant to damage
-stationary equipment shld be easy to clean and easy to clean around
-floor mounted equipment must be on legs at least 6" high or sealed to masonry base
-tabletop equipment must be on legs 4" high or sealed to countertop
-must be maintained regularly by qualified ppl |
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Term
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Definition
-must be installed so reachable and conveniently located
-installation must keep utensils, equipment, and other food-contact surfaces from becoming contaminated
-detergents/sanitizes must be approved by regulatory authorities
-have to measure water temp, water pressure, cleaning and sanitizing chemical concentration
-clean dishwashers as often as necessary |
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Term
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Definition
-put in areas where easy for staff to wash hands often
-required in restrooms or directly next to them
-required in areas used for food prep, service and dishwashing
-cannot be blocked by portable equipment OR stacked with dirty dishes
-Must have: hot/cold running water, soap, way to dry hands, garbage containers, signage (telling staff to wash hands before returning to work in ALL languages used by staff) |
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Term
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Definition
-regulator authority establishes standards
-must be drinkable
-can come from: approved public water mains, private water sources that are regularly tested and maintained, closed portable water containers, water transport vehicles |
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Term
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Definition
physical link between safe water and dirty water
-can let backflow occur |
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Term
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Definition
-reverse flow of contaminants through a cross connection into a drinkable water supply
-result of pressure pushing contaminants back into water supply
-result of backsiphonage |
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Term
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Definition
high water in one area creates vacuum in plumbing that sucks back contaminates into the water supply
Ex: running faucet below flood rim of a sink OR running hose in mop bucket |
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Term
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Definition
-best prevention: avoid creating a cross-connection
-use vacuum breaker which prevents backsiphonage
-other ex: double check valve and reduce pressure zone backflow preventer
-only sure way to prevent backflow = air gap |
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Term
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Definition
air space that separates a water supply outlet from a potentially contaminated source
-correctly designed sink has 2 air gaps:
1)between faucet and floor rim of sink
2)between drainpipe of sink and floor drain |
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Term
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Definition
-how bright lights are in the operation
-measured in units called foot-candles or lux
-different intensity requirements in different areas of the facility (generally prep areas brighter) |
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Term
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Definition
-helps clean things and provides safer environment
-monitor appropriate lighting levels
-make sure bulbs are correct size
-have shatter resistant lightbulbs or protective covers |
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Term
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Definition
-improves air inside an operation by removing heat, steam, and smoke from cooking lines
-eliminates fumes and odors |
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Term
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Definition
-remove from prep areas as quickly as possible to prevent odor, pests, and contamination
-use caution when removing garbage so don't contaminate food or food-contact surfaces |
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Term
| Cleaning of Garbage Containers |
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Definition
-clean inside and outside of garbage container frequently
-don't clean them near prep or food storage areas |
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Term
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Definition
-must be leak proof, waterproof, and pest proof
-easy to clean
-covered when not in use |
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Term
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Definition
| -Waste and recyclables separately stored from food and food-contact surfaces |
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Term
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Definition
-place on surface that is smooth, durable, and nonabsorbant
-ex: asphalt or concrete
-have tight fitting lids and kept covered at all times
-keep drain plugs in place |
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Term
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Definition
-clean operations on a regular basis
-make sure all building systems work/are checked reg
-make sure building is sound
-control pests
-maintain outside of the building correctly including patios/parking lots |
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Term
| Emergencies that Affect the Facility |
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Definition
-electrical power outage, fire, flooding, sewage back up
-temp control- power failure/refrigerator breakdown threaten ability to control temperature of TCS foods
-physical security- unauthorized ppl are risk to food safety
-drinkable water supply- broken water mains and breakdowns at water treatment facilities
-if risk is significant service must be stopped |
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Term
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Definition
1) Deny pests access to the operation
2) deny pests food, water, and shelter
3) work w/ licensed pest control operator |
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Term
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Definition
-brought inside w/ deliveries or through building openings
-check all deliveries before enter operations
-refuse shipments if find pests or signs of pests
-make sure all points where pests can access the building are secure |
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Term
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Definition
-careful cleaning eliminates pests' food supply and destroys insect eggs
-throw out garbage quickly, keep garbage containers clean and in good condition
-store recyclables in clean, pest-proof containers
-store all food supplies correctly and as quickly as possible; keep away from walls and at least 6" off floor
-clean food/beverage spills immediately |
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Term
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Definition
-work w/ PCO to get pests under control
-leave signs like feces, nests, and damage on products/packaging and the facility itself |
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