Food Safety System
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PRESENTATION OUTLINE
FOOD
SAFETY
SYSTEM
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USA (EVERY YEAR)
The purpose of the
FOOD CODE is to safeguard public health and provide to consumers food that is SAFE, UNADULTERATED and HONESTLY PRESENTED.
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debase or make impure
by adding inferior materials
or elements
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To use cheaper, inferior or
less desirable
goods in the production
of any professedly genuine article
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to mark or label erroneously
or illegally
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IMPROPER TEMPERATURE
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INADEQUATE COOKING
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POOR PERSONAL HYGIENE
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FOOD
SAFETY
SYSTEM
Photo by Darwin Bell
BUILDING OVER A FOUNDATION
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FOOD SAFETY PLAN:
- Hazard Analysis
- (HACCP vs HRPC)
- Preventive Controls
- Recall Plan
- Implementation Procedures
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FOOD DEFENSE PLAN
TO GUARD AGAINST BIOTERRORISM AND INTENTIONAL CONTAMINATION
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FOUNDATION FUNDAMENTALS:
- Management Commitment
- Preliminary Steps
- Pre-Requisite Programs
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PRELIMINARY STEPS
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FACILITY OVERVIEW
- Product description
- Intended use of the food
- Process description
- Food flow diagram
- Flow diagram verification
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FOOD SAFETY CULTURE
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SELECTION OF SUPPLIERS
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PRODUCT SPECIFICATIONS
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GOOD AGRICultural practices
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GMP
- Personnel
- Plant and Grounds
- Sanitary Operations
- Sanitary Facilities
- Equipment and Utensils
- Warehousing and Distribution
- Defect Action Levels
- Processes and Controls
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PERSONNEL
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2) CLEANLINESS
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PERSONAL HYGIENE
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REMOVE JEWELRY
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NO CHEWING GUM OR TOBACCO USE EITHER
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AVOID FOOD CONTAMINATION
SKIN LOTIONS, MEDICATIONS, COSMETICS, PERSPIRATION, HAIR
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3) EDUCATION AND TRAINING
Proper food handling techniques
Food protection principles
Dangers of poor personal hygiene
Dangers of insanitary practices
Food protection principles
Dangers of poor personal hygiene
Dangers of insanitary practices
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WET VS. DRY
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SANITARY FACILITIES
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1) WATER SUPPLY
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ADEQUATE SOURCE
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SAFE+SANITARY
FOR FOOD AND FCS
Sanitary: affecting hygiene and health
Hygienic: conducive to maintaining health and preventing disease, especially by being CLEAN
Hygienic: conducive to maintaining health and preventing disease, especially by being CLEAN
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ACCESSIBLE FOR:
- Food Processing
- Cleaning (equipment, utensils, food packaging materials)
- Employee Sanitary Facilities
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2) PLUMBING
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AVOID CONSTITUTING
A SOURCE OF CONTAMINATION TO FOOD, WATER SUPPLIES, EQUIPMENT OR UTENSILS
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no backflow
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no cross-connections
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3) SEWAGE DISPOSAL
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adequate
OSHA REQUIREMENTS
A workplace must have a minimum of
one toilet for 1 to 15 employees,
two for 16 to 35 employees,
three for 36 to 55 employees,
four for 56 to 80 employees,
five for 81 to 110 employees and
six for 111 to 150 employees.
Workplaces with > 150 employees
must provide six toilets,
plus one additional toilet for each 40 employees over 150.
In men's restroom facilities,
some toilets may be replaced by urinals;
however, the number of full-sized toilets
may not fall below 2/3 of the total required units.
A workplace must have a minimum of
one toilet for 1 to 15 employees,
two for 16 to 35 employees,
three for 36 to 55 employees,
four for 56 to 80 employees,
five for 81 to 110 employees and
six for 111 to 150 employees.
Workplaces with > 150 employees
must provide six toilets,
plus one additional toilet for each 40 employees over 150.
In men's restroom facilities,
some toilets may be replaced by urinals;
however, the number of full-sized toilets
may not fall below 2/3 of the total required units.
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self-closing doors
Adequate
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convenient
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handwashing signs
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all waste must be
- conveyed,
- stored and
- disposed of
- as to minimize the risk of. . .
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DESIGN AND CONSTRUCTION TO PREVENT ADULTERATION WITH
- Lubricants
- Fuel
- Metal fragments
- Contaminated water
- Other contaminants
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CORROSION RESISTANT
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NONTOXIC MATERIALS
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ADEQUATE SANITATION FOR:
- Receiving
- Inspecting
- Transporting
- Segregating
- Preparing
- Manufacturing
- Packaging
- Storing
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Containers and carriers of raw materials should be inspected upon receipt to ensure that their condition has not contributed to contamination or deterioration of food.
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45F OR BELOW
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When raw materials or other ingredients are unprotected, they shall not be handled simultaneously in a receiving, loading or shipping area.
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Adulterated food, raw materials and other ingredients shall be disposed of to protect against contamination of other food.
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TO PROTECT AGAINST CONTAMINATION
- Identify (and control) critical control points during processing
- Adequate cleaning and sanitizing of FCS and containers
- Safe and suitable packaging materials
- Protection from drips and airborne contamination
- Use sanitary handling procedures
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Untitled Slide
- Protect against PHYSICAL, CHEMICAL and MICROBIAL contamination
- Protect against DETERIORATION of the FOOD and the CONTAINER
Photo by Jason A. Samfield
