Name: Food Safety Standards
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Safety and risk management

Learn how to create a HACCP-based food safety program for your facility and what safety practices you need to observe to show compliance.

Food Safety Training
Prerequisite Programs


The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) provides examples of prerequisite programs, which includes:
Facilities
Supplier Control
Specifications
Production Equipment
Cleaning and Sanitation
Personal Hygiene
Employee Training
Pest Control
Let's take a closer look at how these prerequisite programs work.


** Common Prerequisite Programs**


IMPLEMENTING PREREQUISITE PROGRAMS


Prerequisite Programs

Food Safety Training
Developing a HACCP Plan Using the Seven Principles


PRINCIPLE 1
Conduct a hazard analysis.
**This principle represents the "HA" of  HACCP. **
The HACCP team should identify all of the hazards and then analyze which ones need to be addressed and what control measures are appropriate for the level of risk.


PRINCIPLE 2
Determine Critical Control Points
Critical Control Points (CCPs) are steps where we apply control measures to eliminate a food safety hazard or reduce it to a safe level.


PRINCIPLE 3
Establish critical limits for each CCP
Critical Limits specify measurements for what is safe and what is not. You can get this information from regulatory standards and guidelines, experiments,  and experts.


PRINCIPLE 4
Monitor CCPs.
Monitoring refers to the planned regular observation of CCPs and Critical Limits. This is usually performed by a line supervisor, production manager or quality control personnel


PRINCIPLE 5
Establish corrective actions.
We need to develop corrective actions for when measurements are outside critical limits. These actions must determine the cause of the problem and bring it under control.


PRINCIPLE 6
Establish verification procedures.
We need to verify if our HACCP plan is working.
Some ways to do this are:
Review of the HACCP program and records
Review of the issues and product status.
In-plant audits


PRINCIPLE 7
Documentation
Complete, accurate, and efficient record keeping is important for monitoring and updating your HACCP program.
All the documents and records--from your HACCP Team's analysis to monitoring and verification activities--will give you the information you need to make data-driven decisions.


There may be more than one correct answer.


Which among these documents should you keep?


CHECK THIS OUT!
You can use a template to guide you and your team through the steps of developing a HACCP Plan and document them easily.
Check out this free template:
HACCP Plan Template Checklist


Developing a HACCP Plan using the Seven Principles

Learn about the food safety standards set by the  Food and Drug Administration (FDA) in the US.

US FOOD SAFETY STANDARDS
A compliance guide for food safety


In general, food safety practices in the US hospitality industry provide the same set of recommendations  (e.g. cooking meats at the right temperature to kill harmful pathogens, sanitizing food contact surfaces to lower the risk of contamination, etc.).


While food safety practices are clear cut, the specifics of food safety standards tend to vary for each state and locale.


LESSON OBJECTIVE
In this lesson, we will be focusing on the Food and Drug Administration's (FDA) Food Code 2017.
YOU'LL LEARN ABOUT:
Risk factors that contribute to foodborne illnesses
Control measures through public health intervention
How to be in compliance of the Food Code


READY?
Click the bottom below to get started.


There are five major risk factors that contribute to foodborne illnesses.
THESE ARE...
**Improper holding temperatures **
Inadequate cooking
Contaminated equipment
Food from unsafe sources
Poor personal hygiene


LET'S START WITH
RISK FACTORS


So, how can you ensure compliance with the Food Code?


What are the 3 options for demonstrating knowledge?


TAKE A GUESS
The Food Code requires a person-in-charge (PIC) to demonstrate their knowledge of the standards.


Employee Health Controls
Food employees should be informed of their responsibility of reporting health matters that can cause food contamination.
*What are these? *


Diagnosed Illness
Disclose if they currently have a health condition officially diagnosed by a doctor, which may result in the contamination of food with harmful pathogens.


Typhoid Fever
Disclose if they have been diagnosed with Typhoid fever within the past 3 months and have not received antibiotic therapy as determined by a doctor.


Symptoms of Infection
Disclose if they have symptoms such as vomiting, diarrhea, jaundice, sore throat with fever, or if they have a lesion containing pus, unless it is covered by a dry, durable, tight-fitting bandage.


Exposure to Outbreak
Disclose if they have been exposed to, or exposed to a suspected  source of a confirmed disease outbreak involving Norovirus, E. Coli, Typhoid fever, or Hepatitis A.


Controlling Hands as a Vehicle of Contamination
Our hands are one of the most effective vehicles for food contamination.
What are the safety measures related to hand sanitation?


Proper Hand-washing Technique
Food employees are required to wash their hands with soap and warm water for 10-15 seconds before handling or preparing dishes.


Use of gloves and tools for food handling
With the exception of washing fruits and vegetables, food employees should not make bare-hand contact with ready-to-eat food.
Use utensils such as tongs, single-use gloves, deli tissue, spatulas, and other dispensing equipment.


Approval for bare-hand contact for specific circumstances.
Bare-hand contact is only allowed with ready-to-eat food if they are not serving a highly susceptible population e.g. pregnant customers, young children, adults over 60 years old, and if the establishment has obtained prior approval from a regulatory authority.


Aside from proper handwashing, food employees should practice proper hygiene by doing the following:
Keeping fingernails clean and trimmed.
Taking off jewelry when preparing food
Wearing clean outer clothing
Using hair coverings
Eating, drinking and smoking in designated areas only
Wearing gloves if hands have bandages, finger cots or stalls.
Not going to work if they experience sneezing, coughing or runny nose


OTHER HYGIENIC PRACTICES


Time and Temperature Parameters
Harmful pathogens commonly found in food struggle to survive in very high or very low temperatures.


This is why the FDA Food Code includes recommended time and temperature parameters for cooking, storing, and holding food to discourage bacterial growth.


Consumer Advisory
For food that is meant to be served raw, undercooked, and/or unprocessed to get rid of possible harmful pathogens, staff must inform the customer of the added risk of foodborne illness.


LEARN MORE
You can access the FDA Food Code 2017 in the Briefcase of this course to learn more about the guidelines.


US Food Safety Standards 

Learn about Safe Food Australia's general requirements for a HACCP-based food safety programs and safety practices.

AU FOOD SAFETY STANDARDS
A compliance guide for food safety


A HACCP Approach
Food Standards Australia New Zealand (FSANZ) recommends a HACCP-based approach to food safety programs.


LESSON OBJECTIVE
In this lesson, you will learn about Safe Food Australia's standards for food safety.
YOU'LL LEARN:
General requirements for a food safety program
Food safety practices


Ready?
Click the button below to get started


Identify and analyse food safety hazards
** Identify critical control points (CCP)**
Monitor the CCPs systematically
Provide corrective actions for hazards out of control
Regular review of the program
Document activities and keep records of compliance


Contents OF YOUR HACCP-BASED PROGRAM
For a HACCP-based Food Safety Program, you must:


Receiving
Ensure that the food you receive is not contaminated.
Find a reputable supplier.
Request written assurance that food is delivered according to the agreement.
Inspect the food upon delivery.


Packaging
After food is processed, it should be packed with materials that are fit for its purpose.
Choose packaging materials that will not contaminate the food.


Contamination can also happen during food processing.
We can prevent this with the following:
Good health and personal hygiene of employees
Clean work area
Clean equipment and utensils
Preventing cross-contamination
Preventing chemical contamination


Food processing


Aside from preventing contamination, food should always be maintained at temperatures that minimise the risk of microorganism growth.
Do you recall what these safe temperatures are?


Follow your HACCP-based food safety program
Customise your program according to the needs of your facility and follow a HACCP approach to ensure food safety.


Document your activities and monitoring records.
Documentation is important for compliance, as well as for reviewing and improving your food safety program.


TIP!
A simple log-sheet, paper-based or digital, can serve as a record of compliance.
Checkout these checklists to help you monitor and document your activities:
Food Safety Inspection Checklist
Food Hygiene Inspection Checklist


AU Food Safety Standards 

Learn about the food safety standards set by the UK's Food Standards Agency (FSA) and how their directives can help you run a safer establishment for your customers. 

UK FOOD SAFETY STANDARDS
A compliance guide for food safety


The Food Standards Agency (FSA) is the government-sanctioned body responsible for enforcing food safety regulations in England, Wales, and Northern Ireland.


LESSON OBJECTIVE
This lesson will give an overview of a holistic approach to food safety standards in the UK based on the FSA guidance material.
YOU'LL LEARN ABOUT:
HACCP-based food safety management
Food hygiene
Food safety standards


Ready?
Click the button below to get started.


FOOD HYGIENE FOR YOUR BUSINESS
FSA Requirements and Recommendations


**Food hygiene is the cornerstone of any food establishment. **
While taste and quality may improve over time, food hygiene must be impeccable from the very beginning.


**There are several time and temperature combinations which eliminate harmful pathogens from food. **
60°C (140°F) for 45 minutes
65°C (149°F) for 10 minutes
70°C (158°F) for 2 minutes
75°C (167°F) for 30 seconds
80°C (176°F) for 6 seconds


Cooking as a critical control point


Chilling Food
Keeping food at recommended temperature through refrigeration slows bacterial growth.


What does the standard say?
The FSA's minimum fridge temperature requirement is 8°C (46.4°F), but they recommend setting the temperature to 5°C (41°F) for added security.


Leaving food at room temperature for too long can encourage the growth of harmful bacteria.


This is why foods with a use-by date, cooked dishes, and ready-to-eat foods must not be left standing in room temperature for more than 4 hours.


Cool cooked food as quick as possible.
Minimize the time chilled foods spend out of the fridge if you are preparing them for cooking.
Check the fridge's temperature at regular intervals to ensure that it stays constant at 8°C (46.4°F) or lower.


IMPORTANT REMINDERS WHEN CHILLING FOOD


LEARN MORE
Access your briefcase or check out these links to learn more about HACCP for your business.
HACCP for small businesses.
Food safety management guides for caterers and retailers in Northern Ireland.


UK Food Safety Standards

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