Risk Management and Food Safety PDF

RISK MANAGEMENT AND FOOD SAFETY H1B |FINAL EXAMINATION |1ST SEMESTER ACHILLES KRISTIAN HUTALLA MODULE 4 Red Meat Products Fresh meats should be firm and elastic. Safety Standards in Food...

RISK MANAGEMENT AND FOOD SAFETY H1B |FINAL EXAMINATION |1ST SEMESTER ACHILLES KRISTIAN HUTALLA MODULE 4 Red Meat Products Fresh meats should be firm and elastic. Safety Standards in Food Product Flow “Off” odors are indicators of spoilage. Sliminess is another indicator of spoilage. FOOD PRODUCT FLOW Frozen meats must arrive frozen when they are received at the food establishment. Frozen meats should be packaged to prevent freezer 1. Receiving burn. 2. Storage 3. Food Preparation 4. Cooking Poultry 5. Service’ Chicken, turkey, duck, geese Most spoilage bacteria came from the live bird’s skin or intestinal tract A Sound Food Supply Spoilage indicators are soft meat tissues, sliminess and Buy products suited for the need. objectionable odor Buy the proper quantity of items. Sticky wings and darkened wing tips must be rejected Pay the right price for the items. Deal with only reputable and dependable suppliers. Eggs Must be placed in ambient air temperature Purchase Specifications When opened, eggs must not have no noticeable Quality Grade odor, the yolk should be firm and the white should cling Weight to the yolk Count Reject eggs that are dirty and cracked Contents Packaging Fish Generally more perishable than red meats Fresh finfish should have a mild, pleasant odor and Buying From Approved Sources bright, shiny skin with the scales tightly attached. Cleanliness in the area and delivery vehicle Fish with the head intact should have clear, bulging Temperature of refrigerated and frozen storage areas eyes and bright red, moist gills. Proper separation of food and non-food items The flesh of fresh fish should be firm and elastic to the Signs of insect, rodent or bird infestation touch. RECEIVING Vegetables and Fruits They are usually not considered PHF 1. RECEIVING Purchase raw fruits and vegetables from approved Poor receiving procedures increase the chance of: sources and wash them thoroughly to remove soil and – Theft other contaminants before they are cut, combined with – Acceptance of underweight merchandise other ingredients, cooked, served or offered for human – Contamination & Waste consumption – Acceptance of products that do not meet specifications STORAGE Packaged Foods Always check cans for: 2. STORAGE – Leaks Stock rotation is a very important part of – Bulges effective food storage – Dents FIFO Method – Broken seals Types of Storage – Damage along seams – DRY storage – Rust – Refrigerator – Missing labels – Freezer 1 | Page RISK MANAGEMENT AND FOOD SAFETY H1B |FINAL EXAMINATION |1ST SEMESTER ACHILLES KRISTIAN HUTALLA Cold Storage Reminders Cooling Rotate refrigerated and frozen foods. Foods must pass through the TDZ as quickly as possible. Store foods in covered containers that are properly – Use containers to facilitate heat transfer. labeled and dated. – Transfer food into shallow pans. Store foods at least 6 inches off the floor to allow the – Stir while cooling. cold air to circulate around them. – Place containerized food in an ice water bath. Store raw products under cooked or ready-to-eat foods to prevent cross contamination. SERVING FOOD Dry Storage Area 5. SERVING SAFE FOOD Moderate room temperature When you serve food, always practice good personal RH of 50-60% hygiene. Quality of some foods is reduced by sunlight & Windows Food or surfaces should not be touched with hands. are not recommended Hold utensils only by the handles and do not touch Stored foods should be stored 6” off the floor and 2” off beverage glasses by the outside or inside rim. the wall Handle plates and bowls by the bottom or outer rim – Thorough cleaning under and behind the shelves Preventing Cross-contamination – Discourages insects and pests from harboring – Air can circulate around them (During Storage) Store food only in designated areas. Store food and nonfood items away from walls and at FOOD PREPARATION least 6 inches off the floor. Wrap or cover food before storing it. 3. FOOD PREPARATION Store raw and RTE food separately. “Small batch” preparation Ingredient substitution may never compromise the Preventing Cross-contamination safety of the food Importance of proper handwashing (During Food Preparation) Avoiding temperature abuse Make sure workstations, cutting boards, equipment and Thawing utensils are cleaned and sanitized. Thawing Do NOT allow RTE food to touch surfaces that have Four acceptable thawing methods: come in contact with raw meat, seafood and poultry. Under cool running water In a microwave oven followed by immediate Preventing Cross-contamination cooking (In Self-service Areas) In a refrigerator until used Make sure food is labeled. As part of the cooking process Keep food under the sneeze guard. Do not let their customers refill their dirty plates. COOKING Never serve ice that was used to keep food and beverages cold. 4. COOKING The purpose of cooking is to make food more palatable Preventing Cross-contamination by changing its appearance, texture, and aroma. (When Serving Food) Cooking also heats the food and destroys harmful Do not touch the parts of dishes or glassware that microorganisms that may be found in and on the come in contact with food. products. Do not use bare hands to handle RTE foods. Never scoop ice with bare hands. Use separate utensils when serving different food items. 2 | Page RISK MANAGEMENT AND FOOD SAFETY H1B |FINAL EXAMINATION |1ST SEMESTER ACHILLES KRISTIAN HUTALLA MODULE 5-6 2. Moisten hands, soap thoroughly and lather to the elbow. 3. Scrub thoroughly, using a brush for nails. Rinse. FOOD SANITATION, CONTROL AND INSPECTION (optional) 4. Soap and lather, using friction for 20 seconds. GOOD MANUFACTURING PRACTICES 5. Rinse thoroughly under running water. 6. Dry hands, using single-service towels or hot-air dryers. Good Manufacturing Practices 7. Sanitize hands. Part of the food safety management programs Refers to minimum sanitary and processing When to wash hands? requirements necessary to assure the production of safe After contacting body fluids and discharges, handling and wholesome food. wastes containing fecal matter Include provisions for food handling related Before beginning work or before reporting to work to personnel, building and facilities, equipment and following a break utensils, and production and process controls. After coughing, sneezing, or using a handkerchief or disposable tissue Other Food Safety Management Programs After smoking, using tobacco, eating or drinking (FSMP) Immediately before food preparation, such as working GAPs (Good Agricultural Practices) with food, clean equipment, utensils and supplies The goal is to reduce the risk of contamination on farms After caring for and touching service animals mainly for fruit and vegetable products. After engaging in activities that may contaminate the GRPs (Good Retail Practices) hands (taking out the garbage, wiping counters or tables, Similar with GMP but it focuses on retail food handling cleaning chemicals, picking up dropped items, distribution, preparation, display and sale. etc.) After handling soiled equipment or utensils Challenges of FSMP: After using the toilet Focus on risk: Control risks that affect When switching from working with raw or cooked food food safety. Make it manageable: User-friendly, easy to implement A handwashing sink must have: and manage. Hot and cold running water under pressure Strengthen communication: Education A supply of soap and sanitizer and training and working together with food store A way to dry hands without contaminating them industry and regulatory professionals. (paper towels or hot air dryer) A waste receptacle Employee Health & Personal Hygiene A hand washing poster or sign Food safety begins with personal hygiene Food handlers should undergo a health Personal Hygiene Habits examination before being hired Foodservice personnel should keep their fingernails Tests for TB, Hepa A trimmed and clean. Annual Medical Check-ups Bath and wash hair daily. Hands should be kept away from face, hair and mouth. Smoking should be permitted in designated areas only PROPER HYGIENE and away from food preparation and service areas (preferably outdoors). Frequent & Proper Handwashing Only authorized personnel should be allowed in The single most important practice in preventing the production areas. spread of food borne illness. Disposable gloves should be encouraged for direct food contact. Change gloves frequently. Employees may not wear jewelry except STEPS IN PROPER HANDWASHING a plain ring such as a wedding band. 1. Use lukewarm water the hands can comfortably stand. 3 | Page RISK MANAGEMENT AND FOOD SAFETY H1B |FINAL EXAMINATION |1ST SEMESTER ACHILLES KRISTIAN HUTALLA Garbage containers should be scrubbed, rinsed and sanitized daily ko Cuts, Abrasions & Employee Illness All cuts and abrasions, such as burns and boils, should be covered with a waterproof bandage Solid Waste Management Cuts on hands should be covered with a waterproof Municipal solid waste (MSW) bandage and a watertight disposable glove - The solid waste produced at residences, Employees with symptoms of vomiting, diarrhea, fever, commercial and industrial establishments. respiratory infection or sore throat should not work as a - Examples: appliances, automobile tires, food handler newspapers, clothing, boxes, disposable table Any employee suspected of having a communicable wares, office and classroom papers, wood disease should be referred to physician for clearing pallets and food wastes. before returning to work Integrated Solid Waste Management Outer Clothing and Apparel (ISWM) Wear clean clothing. The complementary use of a variety of waste If your clothing is contaminated, change into a new set management practices to safety and effectively handle of work clothes. the municipal solid waste stream with the least adverse Change your apron between working with raw foods impact on human health and the environment. and ready-to-eat foods. Aprons should be left in the department when going on break or the restroom. Hierarchy of ISWM Don’t dry or wipe your hands on your apron. 1. Source reduction Keep in mind, however, protective apparel is similar to - the design and manufacture of products and a disposable glove. They no longer protect food when packaging with minimum toxic content and contaminated. minimum volume of material and/or a longer life. Wear a hat, hair coverings or nets, and beard restraints 2. Recycling of materials to discourage you from touching your hair and beard. 3. Waste combustion These restraints also prevent hair from falling into food or 4. Use of landfills onto food-contact surfaces. PEST MANAGEMENT Avoiding Cross-Contamination Always store cooked and ready-to-eat foods over raw Pest Control* products. Pests carry disease-causing microorganisms in and on Keep raw and ready-to-eat foods separate during their bodies and can transfer them to food and storage. food-contact surfaces. Use good personal hygiene and hand washing. The key element of a successful pest control program is Keep all food-contact surfaces clean and sanitary. prevention. Avoid bare hand contact with ready-to-eat food. Keep species of meat and poultry separate. Use separate equipment, such as cutting boards, for Pest Control Activities raw foods and RTE foods (color-coding). Prevent entry of insects and rodents into the Use clean, sanitized equipment and utensils for food establishment. production. Eliminate food, water, and places where insects and Prepare RTE foods first, then raw foods. rodents can hide. Implement an integrated pest management (IPM) program to control insect and rodent pests that enter the GARBAGE DISPOSAL PROCEDURES establishment. Trash and Waste Removal Insects Common to Retail Food Daily removal of trash and any other wastes not Establishments * eliminated by mechanical means Flies (houseflies, blowflies, fruit flies) Garbage should be stored temporarily in garbage cans Cockroaches (German cockroach) with tight-fitting lids, in a well-ventilated area 4 | Page RISK MANAGEMENT AND FOOD SAFETY H1B |FINAL EXAMINATION |1ST SEMESTER ACHILLES KRISTIAN HUTALLA Moths (Indian meal moth) Wearing work shoes with closed toes and rubber soles Beetles (saw-tooth grain beetle) to shield the employee’s feet from injury. Weevil (Flour weevil, rice weevil) Proper Instructions and Procedures Rodents Common to Retail Food When and how to use ladders for Establishments climbing Norway rat How to lift things properly burrows in the ground and in sewers How to use large heavy machinery, such as forklift, Prefer garbage, meat, fish and cereal floor-cleaning machine, compactor, etc. Roof rat Why safety devices must be left in place on equipment Harbors in the upper floors of building How to dress for safety Prefers vegetables, fruits, cereals and grains Minors are restricted from operating most power and House mouse mechanical equipment. Smallest of the domestic rodents Nests in walls, cabinets and stored goods What to Do if an Accident Occurs 1. Stay calm. Information is needed to determine the seriousness of the injury. Begin by checking to see if the Integrated Pest Management victim is responsive. A system that uses a combination of sanitation, 2. Examine the injury and decide whether outside help is mechanical, and chemical procedures to needed. If in doubt, call for help. control pests. 3. Administer first aid according to the type of injury and your level of first-aid training. 4. Keep unnecessary personnel away from Five-step program for IPM the victim. 1. Inspection 5. Record the victim’s name, the date and time of 2. Identification accident, type of illness or injury, any treatment given, 3. Sanitation and amount of time it takes for emergency assistance to 4.Application of two or more pest management arrive. procedures 5. Evaluation of effectiveness through follow-up inspection CLEANING AND SANITIZING ACCIDENT PREVENTION IN THE Cleaning & Sanitation Resource-intensive functions in any foodservice WORKPLACE operation Requires time, labor, chemicals, equipment, and Accident Prevention in the Workplace energy Accidents can be prevented! Accident prevention programs include: Cleaning 1. Eliminating hazards in the environment. Physical removal of visible soil and 2. Providing personal protective equipment for food from a surface employees. - PPE* Sanitizing or Sanitization 3. Training employees about potential hazards Process that reduces the number of and how to prevent or avoid them. microorganisms to safe levels on food contact surfaces such as tableware, equipment and work Ways to Prevent Accident: surfaces Using built-in safety guards to keep hands away from moving blades during grinding and slicing operations. Cleaning Process Wearing steel and nylon slash-resistant gloves to Two-Step Task prevent cuts when using slicers and deboning 1. Apply detergents (any substance that will remove equipment. foreign or soiling material from Using hot pads to protect hands against burns. surfaces). 5 | Page RISK MANAGEMENT AND FOOD SAFETY H1B |FINAL EXAMINATION |1ST SEMESTER ACHILLES KRISTIAN HUTALLA 2. Apply pressure using brush, cloth, scrub pad, or water Hazard Analysis Critical Control Point spray for a long period of time to remove soil and dirt Preventive in nature Focuses on the entire process of food Cleaning Compounds preparation and service Solvent Cleaners “degreasers” 7 Principles of HACCP alkaline based to dissolve grease 1. Identify hazards and assess their severity and Acid Cleaners risks. tough cleaning for lime build-up and rust 2. Identify the critical control points (CCP) in food formation preparation. Abrasives 3. Establish critical limits for preventive measures tough soils that do not respond to solvents or associated with each identified CCP. acids 4. Establish procedures to monitor CCPs. 5. Establish the corrective action to be taken Methods of Sanitizing when monitoring shows that a critical limit has 1. Heat Sanitizing been exceeded. – Expose the clean surface to high heat for a 6. Establish procedures to verify that the system is long enough time to kill harmful microorganisms working. – Manually or by high-temperature machine 7. Establish effective record-keeping systems that – Minimum temperature range to kill most harmful document the HACCP system. microorganisms is usually 171°F (77°C) or above for at least 30 seconds Principle 1 – Hazard Analysis The HACCP team identifies the hazards associated with ingredients that are received, those that may be Advantages of Heat Sanitizing associated with each step in the flow of food, and those Can penetrate small cracks and crevices important at the time of purchase or consumption by the Is non-corrosive to metal surfaces customer. Kills all types of microorganisms equally Hazards are assessed for their risks. effectively Risk indicates a level of danger based on how likely the Leaves no residue hazard is to occur and how severe the hazard could be Is easily measurable from a public health standpoint. 2. Chemical Sanitizing Principle 2 – Identify CCPs – Less energy usage than heat sanitizing Critical Control Point (CCP) – Can be achieved by: (a) immersing into a Any point or procedures in a specific food sanitizing solution or (b) rinsing, swabbing and system where loss of control may result in an spraying the object with the sanitizing solution. unacceptable health risk. – Ex: chlorine, iodine and quaternary ammonium compounds (quats) Principle 3 – Establish CL for each CCP Critical Limit (CL) HAZARD ANALYSIS CRITICAL A specific criterion (upper and lower limits) that must be met for each preventive measure CONTROL POINTS identified for a critical control point Should be as specific as possible HACCP Based on time, temperature, pH and moisture A proactive process of consecutive actions to content of the food ensure food safety to the highest degree through the identification and control of any point or procedure in a Principle 4 – Monitoring CCPs specific food system, from receiving through service, Monitoring activities include measuring time and where loss of control may result in an unacceptable temperature health risk. 6 | Page RISK MANAGEMENT AND FOOD SAFETY H1B |FINAL EXAMINATION |1ST SEMESTER ACHILLES KRISTIAN HUTALLA Monitoring assures that processes are done correctly and hazards are in control Principle 5 – Take Corrective Action When a critical limit is not met, FIX it! Corrective action may include adjusting product temperature or time, or even discarding the product if necessary to assure the safety of your customers. Principle 6 – Establish Procedures to Verify that the HACCP System is Working Make sure it is effective! Verification procedure: 1. Scientific verification of CCPs and CCP limits 2. Assuring the HACCP plan is functioning effectively 3. Repeated validation of the HACCP plan by internal or external food safety audits Principle 7 – Establish Effective Record Keeping These records are the only proof the process is in control, and the retail food establishment is complying with its HACCP plan. HACCP Approaches Product-specific HACCP program Tailored to the production of a specific food product. A HACCP plan is developed for each product produced. Process-specific HACCP program Customized to the processes used to produce a particular food or group of similar foods. 7 | Page