Food safety management system

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Food safety management system

• Prepared By
• Krunal
• Sumeet
• Hitesh.

Sanitation and Microbiology DATE of
Presentation - 12th march 2014
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objective

• Our main objective behind preparing this report
  is to understand the food safety management
  system then create, design and prepare system in
  our concept restaurant that is fast food
  restaurant situated near Lucerne, Switzerland.
  Our system is based on planning, implementing and
  training our employee with documenting different
  check list and procedure. Food Safety management
  system includes following.
• Quality Management System which is an ideal for
  Food Issues for Food Safety Quality Management
  Systems.
• Procedures Manual
• Record Templates
• HACCP Manual containing the HACCP Calculator
• Standard for Food Safety Training Module
• Global Standard for Food Safety Gap Analysis
  Checklist
• Quality Manual

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7 steps of planning and designing system

• Step One Introduction to the Global Standard for
  Food Safety
• Step Two Assessment of Prerequisites
• Step Three Senior Management Implementation
• Step Four Food Safety Plan/HACCP Implementation
• HACCP Implementation Tasks
• Prerequisite programs
• Design of the HACCP Plan
• Step Five Food Safety Quality Management System
  (CERTIFIED /QUALIFIED EMPLOYEE PORTAL)
• Documentation - Food Safety Management System
  Record Templates
• Step Six Training and Implementation
• Step Seven Internal Auditing Training
  Checklists

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Implementation and procedures.

• Personal hygiene procedure.
• Training procedure
• Interview
• Induction
• Promotion and certification incentive.(web
  portal)
• Facility design
• Kitchen layout
• Restaurant layout
• Flow of food Guideline
• Risk Factors
• Supplier Selection (Procedure)
• Active managerial control
• Sanitization procedure.
• INTEGRATED PEST control programme and procedure.

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Personal hygiene

• Observe Good Hygienic Practices!
•  
• Wash hands only in the hand sink not in the
  dishwashing, food prep or mop Sinks!
• Ill employees can cause foodborne Illness.
  Enforce sick leave policy or reassign Duties.
• Do NOT eat, drink, use toothpicks or any form of
  tobacco in food-production areas.
• Do NOT use a common cloth towel or apron for hand
  wiping.
• NO bare hand contact with ready-to-eat food!
• Wear nails short, clean and unpolished. Restrict
  rings to plain bands. If wearing artificial
  fingernails, wear gloves when handling food.
• Cover open cuts and burns with bandages or
  single-use gloves. Use single-use gloves with
  finger cots.
•  

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• STOP Disease Outbreaks
• 1. Use warm water
• 2. Wet hands and exposed arms up to the elbow
• 3. Apply hand soap
• 4. Rub hands and forearms briskly for 20 seconds
• 5. Rinse under warm water
• 6. Towel dries with disposable towels.
•  
• When to wash your hands
•  
• Before starting work
• Before putting on gloves
• After using the restroom
• After touching your hair, face, or body
• After eating, drinking, smoking, or touching
  chewing gum
• Upon entering a food prep area
• After working with raw food
• After cleaning or taking out garbage
• After touching anything that contaminates the
  hands

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Training procedure

• Interview
• New hiring employee has self-assessment sheet
  that has to attend during the employee interview
  that include the basic knowledge of trainee or
  employee for hygiene, food borne illness and its
  risk.
• Induction
• In this phase each employee has given a hand book
  to read and instruction by superior employee to
  new trainee for maintaining hygiene and how to
  follow procedure and rules.
• Moreover few days of shadowing would be fine if
  necessary for trainee.
• Promotion and certification incentive.(web
  portal)
• We have our own restaurant portal on which
  different documentation would be uploaded for
  HACCP , other safety measure , precaution ,
  procedure ,rules , food borne illness once
  employee hired they has to pass the basic
  examination within 3 months of time period.
• Employee hand out
• We provide employee hand out to each employee of
  our restaurant that include the basic rule of
  hygiene and safety, moreover we correct the
  behavior of employee once and after training by
  constant watching and documenting it.

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Facility design

• Facility design includes the
• Equipment
• Maintenance
• Purchasing
• Warehousing
• Communications
• Transportation
• Waste management requirement
• Computer systems
• Interior design of restaurant.

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Restaurant and kitchen layout
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Flow of food guideline

• Cook to this temperature or hotter
• Eggs 145 F
• Fish 145 F
• Ground beef 155 F
• Pork 155 F
• Poultry 165 F
• Stuffed Meat 165 F
• Traditional Wild Game Meat 165 F
• Microwave Cooking 
• Cover and cook (stir or rotate) to 165F or
  hotter - then let food stand (with cover on) for
  2 minutes.
• Cold Holding
• Keep food at 41F or colder at all times.
• Discard food that has been held between 41-135F
  for longer than 4 hours.
• Cover foods to maintain temperature.

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• Hot Holding
• Keep food at 135F or hotter.
• Preheat equipment to 135F or hotter before
  adding food.
• Check food temperatures with a thermometer.
• Stir frequently to evenly distribute the
  temperature.
• Use a thermometer to check that foods are cooled
•  
• From 135 F to 70 F within 2 hours then
• From 70 F to 41 F within 4 more hours.
• Pre-chill salad ingredients (such as tuna,
  mayonnaise, etc.) OR cool from room temperature
  to 41 F within 4 hours.
• Apart from this we have different checklist and
  details procedure for other steps of flow of food
  please refer to our report.

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Risk Factors checklist

• Cross contamination
• Transferring germs from soiled hands, utensils,
  or equipment to clean equipment, or to food that
  will not receive additional cooking.
• EXAMPLE You used a knife to cut up raw chicken
  then used the same knife to cut up salad
  ingredients.
•  
• Cutting boards and prep tables
• Wash, rinse, and sanitize between raw and
  ready-to-eat
• (RTE) food and between different types of raw
  meat, fish, and poultry.
• Keep cutting boards and prep tables easy to clean
  by replacing as needed.
•  
• Hands
• When handling ready-to-eat (RTE) food, use
  utensils or gloves.
• Wash hands often and always between tasks.
•  
• Storage
• Store raw meat, fish, and poultry below
  RTE.(ready to eat)
• Keep food that does not require further washing
  or cooking separate from food that does.

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Supplier Selection (Procedure)

• Keep records of your suppliers and know their
  facility location, contact persons and phone
  numbers.
• Keep records of product information, inventory
  and deliveries.
• ALWAYS read communications from your supplier.
• Recall instructions may be verified with the Food
  Safety and Sanitation Program
• Separate the recalled food products to be
  returned to the supplier from your inventory
  immediately.
• Keep a record of the products returned to the
  supplier. This should include product name,
  manufacturer, code numbers and/or date of
  manufacturing.

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Active managerial control (procedure)

• Active Managerial Control specific actions or
  procedures by management into the operations of
  business to attain control of the foodborne
  illness risk factors.
• It is taking actions that will prevent a
  foodborne illness by following record management
  and procedure in restaurant.
• Knowing when to restrict or exclude an ill
  employee, immediate report to the supervisor if
  ill employee on work, it will be under
  supervision and if necessary on one or two day
  leave.
• knowledgeable, well-trained staff - we have
  different level of training on our restaurant for
  employee and we reward our employee with
  incentive with training completion
  certification.
• pro-active approach to identify, evaluate and
  control food safety hazards. It is include all
  procedure and standard we have to document and
  maintain quality and correct any measure if
  necessary.
• Standard Operating Procedures - we have design
  the procedure what to do and do not do.
• Knowing corrective actions before its too late
  and we lose our customer and harm our business we
  take corrective action if any situation occur.
• Keeping records and monitoring food quality and
  individuals handling food.

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Sanitization procedure.

• How to Use a Sanitizer
• In a labeled spray bottle
•  
• 1. Spray, wait 30 seconds, wipe with a clean
  paper towel.
• 2. Make fresh sanitizer at least once a day.
• In a bucket
• 1. Keep a clean wiping cloth in the solution.
• 2. Wring out the cloth and wipe down the clean
  surface.
• 3. Let the surface air dry.
• 4. Use one bucket for food contact surfaces and
  another for non-food contact surfaces.
• Label the buckets.
• Make a new sanitizer often a dirty sanitizer
  doesn't kill germs.

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PEST control programme and procedure.

• How to perform task!!! (USE CHEMICAL FOR
  CONTROLING PEST)
• Clean dry areas daily using a vacuum cleaner
  (with a sealed bag so it does spread dust).
• Make sure regularly move all the pallets in and
  clean underneath.
• procedures explaining such things as
•  
• 1) How traps should be checked for insect
  activity
• 2) How to add fresh bait to traps
• 3) How to clean/empty equipment used to
  electrocute flying insects.
• 4) How to operate equipment use to "fog" to kill
  stored insects
•  WASTE MANAGEMENT
• Waste must not be allowed to accumulate in food
  handling, food storage, and other working areas
  and the adjoining environment.
• Waste stores must be kept appropriately clean

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