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Food safety management system

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Title: Food safety management system


1
Food safety management system
  • Prepared By
  • Krunal
  • Sumeet
  • Hitesh.

Sanitation and Microbiology DATE of
Presentation - 12th march 2014
2
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

3
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

4
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.

5
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.
  •  

6
  • 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

7
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.

8
Facility design
  • Facility design includes the
  • Equipment
  • Maintenance
  • Purchasing
  • Warehousing
  • Communications
  • Transportation
  • Waste management requirement
  • Computer systems
  • Interior design of restaurant.

9
Restaurant and kitchen layout
10
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.

11
  • 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.

12
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.

13
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.

14
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.

15
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.

16
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

17
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