Application of HACCP Management Principles

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Application of HACCP Management Principles
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Current Food Safety Environment

• FOCUS IS ON INDUSTRYS FOOD SAFETY
• MANAGEMENT SYSTEMS

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National RetailFood Safety Initiatives

• 1999 FDA Food Code
• National Voluntary Regulatory Food Program
  Standards
• New Risk-Based Standardization Procedures
• HACCP Principles _at_ Retail
• Food Protection Manager Certification
• Innovative Program Grants

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Regulatory Food Programs Incorporating a HACCP
Focus

• Program Assessment - Measurement GoalReduction
  of FBI Risk Factors
• Inspection Focus - Control of the Hazard vs.
  Code Compliance
• Inspection Report -Effective Communication Tool
• Intervention Strategies -Risk Control Plans
  Systems Development

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The Future of HACCP

• ACTIVE MANAGERIAL CONTROL
• OF
• FOODBORNE DISEASE RISK FACTORS

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ESTABLISH DELIVERABLEOBJECTIVES
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Industry HACCP Systems Corporate Chains
Corporate Level Unit Level Quality
Assurance/ Managers/EmployeesFood Safety
Experts

• Monitor
• Corrective Actions
• Records
• Verification

• Critical Control Points
• Hazard Analysis
• Critical Limits

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Industry HACCP Systems Independent
OperationsUnit Management Unit Level
Owner/Manager
Managers/Employees FDA/State Codes

• Hazard Analysis
• Critical Control Points
• Critical Limits

• Monitor
• Corrective Actions
• Records
• Verification

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Receiving Cold Holding
ServeReceiving Cook
ServeReceiving Cook Hot Hold
ServeReceiving Cook
Cool Reheat
ServeReceiving Cook Hot Hold Cool
Reheat Serve
Common Foodservice Process
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General Observations HACCP _at_ Retail

• Flexible Approach to the Application of HACCP
  Principles
• Process Specific Rather than Product Specific
• View HACCP as a Process NOT a Program
• Provide Employee with Task-Specific Knowledge,
  Skills Responsibility
• Simplify Preparation Processes
• Use New Technology - Monitoring

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General Observation Gaps in Retail Food Safety

• Need to Develop Purchase Specifications
  --Supplier Accountability/Certification
• Develop or Enhance Monitoring Verification
  Procedures
• Must Insist on Employee AccountabilityJob
  Specific Food Safety Responsibilities

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Risk Control Plan

• UNCONTROLLED HAZARD CRITICAL CORRECTIVE
• PROCESS STEP OR LIMITS ACTION
• CCP

RISK FACTORS IDENTIFIED/CORRECTIVE ACTIONS
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The End