1109 – Food Safety Management

A food safety management system is a set of procedures and practices that work together to ensure that foodborne illness risks are minimized throughout the flow of food. This chapter introduces key management systems like active managerial control and Hazard Analysis Critical Control Point (HACCP), which are designed to prevent hazards before they occur.

Food Safety Management Systems

A food safety management system involves implementing a group of practices to control risks and hazards. These systems are based on controlling risks throughout the flow of food, using methods like:

• Personal Hygiene Programs
• Supplier Selection and Specifications
• Cleaning and Sanitizing Procedures
• Pest Control

Active Managerial Control

Active managerial control is a proactive approach to managing food safety hazards. Managers must anticipate risks, supervise critical tasks, and correct issues when they arise. Monitoring is essential in ensuring that these control measures are effective.

HACCP (Hazard Analysis Critical Control Point)

HACCP is a food safety management system that focuses on identifying potential biological, chemical, and physical hazards at specific points in the food production process. The system is based on seven principles:

1. Conduct a hazard analysis.
2. Determine critical control points (CCPs).
3. Establish critical limits.
4. Establish monitoring procedures.
5. Identify corrective actions.
6. Verify that the system works.
7. Establish record-keeping and documentation.

HACCP allows for proactive control of food safety hazards, reducing the risk of foodborne illnesses.

Conclusion

Food safety management systems are critical for preventing foodborne illness. By applying systems like HACCP and actively managing food safety risks, foodservice operations can maintain high safety standards and protect their customers.