FOOD SERVICE MANAGEMENT
FOOD SAFETY
SANITATION
•
the application of a science to provide
wholesome food processed, prepared,
merchandised, and sold in a clean
environment by healthy workers;
•
to prevent contamination with
microorganisms that cause foodborne illness;
Effective sanitation
refers to
all the procedures
that help accomplish
Major food safety incidents have
common characteristics and include
biological, chemical, or physical
hazards. They occur throughout the
food system and have occurred
globally and often result from one or
a combination of factors including:
•
contaminated raw materials
•
errors in transportation,
processing,
•
preparation, handling, or storage
packaging problems
•
food tampering/malicious
contamination
•
mishandling
•
changes in formulation or
processing
REGULATION OF SANITATION
•
Food and Drug Administration Regulations
•
Good Manufacturing Practices
•
U.S. Department of Agriculture Regulations
•
Environmental Regulations
–
Federal Water Pollution Control Act; Clean Air Act;
Federal Insecticide, Fungicide, and Rodenticide
Act (FIFRA); and the Resource Conservation and
Recovery Act.
What is ‘safe’ food?
For consumers:
For manufacturers:
Zero
risk/hazard
Food safety experts agree…
Zero risk is
not
However…
The risk of food
poisoning
could
be reduced
from
FOOD SAFETY
Assurance that food will
not cause
harm
to the consumer when it is
prepared
and / or
eaten
according to
Potential hazards to food
safety
Physical
Chemical
Physical Hazards
•
Hair
•
Dirt
•
Metal staples
Chemical Hazards
•
Pesticides
•
Food additives
•
Cleaning supplies
Biological Hazards
•
Bacteria
•
Viruses
Bacteria
Bacteria are causative
agents of foodborne illness
in
cases that require
Pathogens are ubiquitous
–
Intestinal tracts of normal, healthy
animals
–
Soil and vegetation
Pathogens are ubiquitous
–
Human skin surfaces and nasal
passages
–
Water supplies contaminated with
feces
FOOD BORNE ILLNESS
•
an
outbreak
of foodborne illness is an incident
where two or more people experience the
same illness after eating the same food.
•
An outbreak is confirmed when laboratory
analysis shows that a specific food is the
FOOD BORNE INFECTION
•
Invasion of and multiplication within the body
by
–
Salmonella
–
Campylobacter
–
E. coli (certain strains)
–
V. parahaemolyticus
–
V. cholerae
–
Y. enterocolitica
–
A. hydrophila
FOOD BORNE INTOXICATION
•
Intoxication due to toxin produced in the
food
–
B. Cereus
–
C. Botulinum
–
S. Aureus
POTENTIALLY HAZARDOUS FOODS
(PHF)
a food that requires
time/temperature control
for safety
(TCS) to limit pathogenic
microorganism growth or toxin
Causes of Allergen
Contamination
•
cross-contamination through inadequate cleaning
of equipment used for the manufacture of
non-allergen containing products produced after
allergen-containing foods
•
changing of ingredients without an allergen
assessment of the new materials
•
use of reworks
•
formulation errors
ALLERGENS
•
FOOD ALLERGY AND ANAPHYLAXIS NETWORK
(FAAN)
–
UP TO 200 DEATHS/YEAR
•
90% OF ALL ARE CAUSED BY “
BIG EIGHT
”
–
MILK, EGGS, FISH, WHEAT, TREE NUTS, PEANUTS,
SOYBEANS, CRUSTACEANS
•
OTHER FOOD INGREDIENTS
Components of allergen control
•
Employee education
•
Supplier monitoring
•
Control steps
•
Cleaning
•
Raw material storage
•
Plant layout
•
Color coding of utensils
•
Incorporation of reworks
•
Label review
•
Documentation review of activities
ALLERGEN MANAGEMENT
•
adopt a “zero tolerance” protection
program against allergen
cross-contamination
•
all personnel should be trained in allergen management
strategy
•
ensure that incoming ingredients are clearly labeled and that
the labels are reviewed periodically to confirm that suppliers
have not changed ingredients without notice
•
develop an allergen storage policy including a procedure for
the cleanup of spills
•
conduct an allergen risk assessment as part of or in addition to the
HACCP Program
•
clean between rounds of allergen ingredients
•
adopt a comprehensive rework policy, including clear identification
of workin- process materials and reworks
•
reject in-process materials or finished products suspected of
cross-contamination
•
review labels before use and confirm that the correct labels are
incorporated in the process
•
conduct internal audits or use a thirdparty auditor to assess the
allergen management strategy
•
evaluate and track consumer complaints involving allergen issues
and designate a trained person to respond to consumer inquiries
regarding allergens
TRANSFER OF CONTAMINATION
•
Transmission of the causative agent from the
environment in which the food is produced,
processed, or prepared to the food itself.
•
A source and a reservoir of transmission for each
agent.
•
Transmission of the agent from the source to a
food.
CONTAMINATION OF FOODS
•
DAIRY PRODUCTS
•
RED MEAT PRODUCTS
•
POULTRY PRODUCTS
OTHER CONTAMINATION
SOURCES
•
Equipment
•
Employees
•
Air and Water
•
Sewage
PROTECTION
AGAINST
CONTAMINATION
•
The Environment
•
Storage
How food becomes
unsafe
•
Purchasing food from
unsafe sources
•
Failing to
cook food adequately
How food becomes
unsafe
•
Using
contaminated equipment
PRE REQUISITE PROGRAMS
•
In order for your food safety management
system to be effective, you should first
develop and implement a strong foundation of
procedures that address the basic operational
and sanitation conditions within your
PRE REQUISITE PROGRAMS
Food safety systems
•
Good Agricultural
Practices (GAP)
•
Good Manufacturing/
Hygienic Practices
(GMP/GHP)
How foodhandlers contaminate
food
•
Scratching the scalp
•
Running fingers through hair
•
Wiping or touching the nose
How foodhandlers contaminate
food
•
Touching a pimple or an open
sore
•
Wearing dirty uniform
•
Coughing or sneezing
Components of a good
personal hygiene program
•
Maintaining personal
cleanliness
•
Proper work attire
Hand care for food handlers
Glove use
•
Gloves must
never
Change gloves…
–
as soon as they
become soiled or torn
–
before beginning a
different task
–
at least every
4 h
Avoiding cross
contamination
•
Use one cutting board
for
fresh produce
and
a separate board for
meats, fish and
Set criteria for acceptance of
raw and cooked ingredients
Set criteria for acceptance of
raw and cooked ingredients
Cool foods safely
Cool foods safely
Storing food safely
•
Potentially hazardous,
ready-to-eat foods
prepared in-house can
be stored at a
maximum of
7 days
at
Thaw frozen foods safely
1
3
4
Breading foods
Cook foods to proper
temperature
•
Poultry
–
74ºC
•
Ground Meats
–
68ºC
•
Pork, Beef, Lamb
Holding foods safely
•
In the absence of
proper heat- cold
holding, discard
The future…
Safe food
is a moving target…
The problem is never solved
completely because change is
