5102.0321 Control Measures

After assessing the risks, the restaurant must implement control measures to manage and reduce these risks. Control measures vary depending on the hazard and its associated risk level, and they may include both Prerequisite Programs (PRPs) and Critical Control Points (CCPs).

Prerequisite Programs (PRPs)

PRPs are the foundational practices necessary for creating a safe environment for food preparation. These are basic, preventative actions that reduce the risk of hazards before they occur. Common PRPs include:

• Sanitation and cleaning protocols: Regular cleaning schedules for equipment, utensils, and food contact surfaces.
• Pest control: Measures to prevent pest infestation in food preparation areas.
• Personal hygiene: Ensuring that all staff practice proper handwashing and wear appropriate protective clothing (e.g., gloves, hairnets).
• Supplier verification: Ensuring that all suppliers meet food safety standards and provide high-quality, contaminant-free ingredients.

Critical Control Points (CCPs)

CCPs are specific points in the food preparation process where control is essential to prevent, eliminate, or reduce a food safety hazard to an acceptable level. CCPs are typically used to manage biological hazards (e.g., cooking, cooling, and storage temperatures).

For each CCP, the restaurant must:

• Set critical limits (e.g., internal cooking temperature of 165°F for poultry).
• Establish monitoring procedures to ensure critical limits are met.
• Implement corrective actions if the critical limit is not achieved (e.g., re-cooking or discarding the undercooked food).

Example:

A restaurant may establish a CCP at the cooking stage for chicken dishes, ensuring that all chicken is cooked to an internal temperature of at least 165°F to eliminate harmful bacteria like Salmonella.

Monitoring and Verification

Once control measures are implemented, the restaurant must continuously monitor and verify that they are effective at controlling risks. Monitoring involves regularly checking that critical limits are being met and that PRPs are being followed.

Key Monitoring Activities:

• Temperature checks: Using calibrated thermometers to monitor cooking and refrigeration temperatures.
• Cleaning inspections: Verifying that sanitation procedures are followed, and food prep areas are cleaned regularly.
• Ingredient checks: Ensuring that ingredients from suppliers meet food safety standards (e.g., checking delivery temperatures for perishable items).

Verification ensures that the entire risk management system is working as intended. Verification activities include:

• Internal audits: Periodically reviewing the restaurant’s food safety practices, documentation, and corrective actions.
• External audits: Engaging third-party inspectors or auditors to evaluate the restaurant’s compliance with food safety regulations.
• Testing and sampling: Conducting microbiological tests on food samples or surface swabs to check for contamination.

Example:

In a restaurant preparing raw fish, the kitchen staff may regularly check that all fish is properly frozen at -4°F for a specified period to eliminate parasites, and they conduct periodic tests to verify that the freezing process is effective.

Review and Continuous Improvement

Risk management is an ongoing process, and restaurants must regularly review and update their systems to address new hazards, changes in the menu, or updates in food safety regulations. Continuous improvement involves:

• Reviewing risk management procedures after any incident or near-miss (e.g., a foodborne illness complaint or equipment malfunction).
• Updating the HACCP plan to reflect any changes in processes, new ingredients, or new hazards.
• Training and re-training staff to ensure they are familiar with the latest food safety protocols.

Regular review meetings with kitchen staff, management, and food safety teams help identify areas for improvement and ensure that risks are continually managed.

Example:

If a restaurant introduces a new dish that includes a high-risk ingredient (e.g., raw eggs in a sauce), the HACCP plan must be updated to include additional controls to manage the risk of Salmonella contamination. Staff must also be trained on how to handle and prepare raw eggs safely.

Risk Assessment Tools for Restaurants

Several tools can aid in conducting a comprehensive risk assessment for restaurant operations:

• Risk Assessment Matrix: A simple tool for evaluating the likelihood and severity of risks and categorizing them as low, medium, or high.
• HACCP Decision Tree: Helps determine critical control points in the food preparation process.
• Digital Monitoring Systems: Automated systems that monitor critical limits (e.g., temperature, humidity) and alert staff to deviations in real time.
• Supplier Audits: Using checklists or third-party auditors to ensure suppliers meet food safety standards.