RISK MANAGEMENT – FOOD SAFETY b. Develop policies and issues
MANAGEMENT - Make sure to ask input
from staff (they are more
Food Safety Management Systems
knowledgeable on
➢ group of programs for preventing customer handling)
food borne illnesses - Provide trainings for
➢ designed to control risks and policies and procedures
hazards throughout the flow of
food c. Regularly monitor the policies
➢ to ensure that the food is safe to for revision or if it is being
consume implemented strictly
- ex. invoices are kept
Prerequisite Food Safety Programs d. Ensure that the policies are
• Personal hygiene verified or actually controls
• Good facility design and the risk factors
maintenance - Get feedback from
• Proper selection of supplier - give customers and staff to
specific requirements help improve the
• Sanitation and pest control processes in the
programs organization
• Food safety training programs - Review the policies
whenever a problem
arose
2 Systematic and Proactive Approaches
1. Active Managerial Control 2. Hazard Analysis Critical Control
➢ ensure that these don’t happen in Point (HACCP)
your kitchen Philosophy
➢ “When in doubt, throw it out”
➢ Focus: on controlling 5 risk factors ➢ Significant in terms of biological,
for food borne illnesses which are chemical, and physical hazards
the following: are identified and follow through
a. unsafe sources - directly with an action
contact the supplier if u ➢ To prevent, eliminate, and reduce
think their food quality is to safe levels
not safe; be strict ➢ Must be based on a written plan
b. failing to cook food which outlines the different
c. temperature abuse standard
d. contaminated container ➢ Must be specific to facility's menu,
e. poor hygiene customers, equipment, processes,
and operations
✓ Approaches ➢ Based on basic seven principles -
a. Consider the 5 risk factors outline how to create a HACCP
plan
MANAGEMENT - Make sure to ask input
from staff (they are more
Food Safety Management Systems
knowledgeable on
➢ group of programs for preventing customer handling)
food borne illnesses - Provide trainings for
➢ designed to control risks and policies and procedures
hazards throughout the flow of
food c. Regularly monitor the policies
➢ to ensure that the food is safe to for revision or if it is being
consume implemented strictly
- ex. invoices are kept
Prerequisite Food Safety Programs d. Ensure that the policies are
• Personal hygiene verified or actually controls
• Good facility design and the risk factors
maintenance - Get feedback from
• Proper selection of supplier - give customers and staff to
specific requirements help improve the
• Sanitation and pest control processes in the
programs organization
• Food safety training programs - Review the policies
whenever a problem
arose
2 Systematic and Proactive Approaches
1. Active Managerial Control 2. Hazard Analysis Critical Control
➢ ensure that these don’t happen in Point (HACCP)
your kitchen Philosophy
➢ “When in doubt, throw it out”
➢ Focus: on controlling 5 risk factors ➢ Significant in terms of biological,
for food borne illnesses which are chemical, and physical hazards
the following: are identified and follow through
a. unsafe sources - directly with an action
contact the supplier if u ➢ To prevent, eliminate, and reduce
think their food quality is to safe levels
not safe; be strict ➢ Must be based on a written plan
b. failing to cook food which outlines the different
c. temperature abuse standard
d. contaminated container ➢ Must be specific to facility's menu,
e. poor hygiene customers, equipment, processes,
and operations
✓ Approaches ➢ Based on basic seven principles -
a. Consider the 5 risk factors outline how to create a HACCP
plan
