Mitigating Risk in the Overall Food Safety System
In the 1990s, when I took my first food safety class, we learned about a new system called HACCP. Ok, maybe it wasn’t that new, but it sure seemed new at the time. My memory has certainly faded since that class in 1997, but I do recall our discussion in the class about how HACCP would become the norm for all foodservice establishments in the future. Fast forward almost 25 years and the only foodservice operation mandated to have a HACCP program is school foodservice – certainly not the widespread adoption that we thought might come about.
While HACCP is not required in all foodservice operations, the main idea behind HACCP is to manage and mitigate risks that you have specific to your foodservice operation. Essentially, it uses the risks we might foresee to help guide our decisions in producing food to protect public health. In other words, we implement mitigation strategies where necessary to keep food safe. A sushi restaurant will have different mitigation strategies than a fast-food operation, and both will have different strategies than a school foodservice, which mostly uses assembly-serve production. So, while HACCP isn’t nearly as widespread as we thought it might be in the 1990s, some of the most integral parts to the HACCP system have been adopted in many organizations, such as risk analysis and mitigation.
A key element the inspector is looking for is active managerial control, where the food service manager is attempting to prevent the risk of foodborne illness, rather than just reacting to it when an employee, or the inspector, points it out.
The use of a risk analysis framework is not only seen in our operations, but the science-based underpinning of risk analysis is what has driven our food safety system. Look no further than the FDA Food Code and the importance of risk factors on driving inspection standards. You will likely notice some of the key items your inspector looks for during your most recent inspection have likely changed from what they were four or five years ago. Recent inspections tend to focus on five key areas, which if you have read this blog before you have likely heard us mention. These are,
- Food from unsafe sources,
- Inadequate cooking,
- Improper holding temperatures,
- Contaminated equipment, and
- Poor personal hygiene.
Another key element the inspector is looking for is active managerial control, where the food service manager is attempting to prevent the risk of foodborne illness, rather than just reacting to it when an employee, or the inspector, points it out. Active managerial control can take many forms, and we will discuss more of these in our first blog in November.
Our next SafeBites Webinar is quickly approaching and is scheduled for November 17 at 1:00 pm. Please pencil it in and plan to join us. If you have any topics for upcoming SafeBites webinars, please feel free to reach out, I am always looking for topics of interest to those who attend. In the meantime, have a safe Halloween. Risk Nothing.
Refrigeration Tips to Keep Your Food Safe
A refrigerator is one of the most important pieces of kitchen equipment for keeping foods safe. In a food service environment, our existence depends on the cooling equipment. The science of refrigeration has evolved from prehistoric times when man found his wild game would last longer packed in the coolness of a cave or packed in snow. Our ancestors harvested ice to keep food cold. Now, if the power goes off, we are instantly reminded of the refrigerator’s importance to our daily life, at home and certainly in a food service facility.
Food Service Hand Hygiene: Basic Handwashing – Part II
Ignoring handwashing as a priority is easy until faced with a crippling lawsuit. Your risk of transmitting a foodborne disease via a food workers hands will never be zero, but the good news is training your crew about handwashing is not complicated. Molding behavior to do it at the right time, using the correct method is the tough part. The Centers for Disease Control & Prevention says the single most effective way to stop the spread of infection is through handwashing. Last month’s article was on the physical equipment to help get better handwashing compliance. The most important part is the practice of the basic handwashing steps:
The Physical Elements of Food Service Hand Hygiene – Part I
September is National Food Safety Education Month and the theme has a rhyme to it – “Keep Hands Clean with Good Hygiene”. Hand washing is one of the public’s best defenses against the spread of both common and rare, even life-threatening, diseases including those caused by food, and against gastrointestinal infections caused by such organisms as the Norovirus, which plagues the cruise ship industry and food service in general.
The Incredible, Edible Egg Safety Quiz
This nutritious, delicate food is a part of many food service menus as a main course and one of the most common ingredients. The U.S. Dept. of Agriculture says Americans consume an average of 234 eggs per person per year. Eggs have also been the source of some significant foodborne outbreaks in the U.S. from one specific type of Salmonella. While eggs are an important source of protein in the diet, an estimated 1 in 20,000 eggs in the U.S. supply will contain the SE (Salmonella Enteritidis) bacteria and can cause illness if eaten raw in foods or not thoroughly cooked before consumption.
