Lesson 9

1. Lesson 9 Managing Food Safety

2. NASA Food Consultant • You and your team have been put in charge of providing safe food for astronauts traveling to a space station.

3. 10 Minutes • Brainstorm what you will do to ensure the food you send into space is safe.

4. 10 Minutes • Choose one aspect in Food Flow that you think is very important for the safe preparation of astronauts’ food for a space flight. • How could you control this item to be sure it is done properly?

5. Blasting Off with Safety! Share what your group decided. • What Food Flow step did you choose as very important? • How would you manage it to be sure it is done right?

6. Managing Food Safety Two management tools: • Active Managerial Control • HACCP

7. Active Managerial Control • The food service manager identifies possible sources of foodborne illness that could occur in the establishment and develops procedures to prevent the identified hazards. • Requires a forward looking approach to managing food risks rather than waiting for the food inspector or a foodborne illness outbreak to bring about change.

8. HACCP Hazard Analysis Critical Control Points

9. HACCP Definition • A system for identifying food hazards and implementing procedures to control the hazards.

10. Background of HACCP • A food safety management system was developed by NASA in the 1960s to provide safe food for astronauts • They called the system “HACCP”

11. Principles of HACCP For food service, HACCP has been simplified to 4 steps (from 7). • Understand new terms: • Critical Control Point • Critical Limit • Corrective Action

12. Critical Control Point (CCP) • A CCP is a point in the path of food flow, that if not controlled, might result in unsafe food. • Five easily identifiable CCPs in most food establishments: • Cooking temperatures • Cooling times • Holding temperatures • Reheating temperature • Personal hygiene practices

13. Critical Limit • A critical limit is the measurable aspect of the CCP. • For example, the critical limit for the cooking temperature of a hamburger patty is 155°F for 15 seconds.

14. Corrective Action • A corrective action is what can be done if the critical limit is not met. • For example, if the hamburger patty is measured to be only 135°F, the corrective action could be to continue cooking it.

15. Four HACCP Principles • Identify what aspects of your establishment need critical control points. • Identify what the critical limits are for those points. • Identify what corrective actions can be taken if a critical limit is not met. • Document action.

16. Example 1: Deli Fruit Salad Situation. A deli makes freshly prepared fruit salad each morning. The fruit is cleaned, cut and mixed with the other ingredients of the salad. The salad is then held in the cold display case and served by request. • Identify Critical Control Points • Holding temperature of the fruit • Personal hygienic practices ofthe person assigned to makethe salad

17. Example 1: Deli Fruit Salad continued • Set Critical Limits • Salad held at or below 41°F • No bare hand contact with the salad ingredients • Corrective Action • If critical limits are not met, the salad should be discarded

18. Example 2: Hamburgers Situation. A drive-in restaurant offers a large selection of specialty hamburgers. The burgers are made from frozen patties and the burgers are each cooked fresh at the time of order. • Identify Critical Control Points • Hamburger patties cooked to required safe temperature

19. Example 2: Hamburgers continued • Set Critical Limits • Hamburger must reach a minimum internal temperature of 155°F for 15 seconds, testing with a thermometer to verify • Corrective Action • If this critical limit is not met, the meat should be set back onthe grill until it is fully cooked

20. Example 3: Lasagna Situation. A full service Italian restaurant makes its own lasagna. Part of the recipe calls for the meat sauce to be cooled and then added to the rest of the lasagna the next day. The lasagna is then reheated prior to being served to the customer. • Identify Critical Control Points • Cooling meat sauce • Reheating lasagna

21. Example 3: Lasagna continued • Set Critical Limits • Cool from 135°F to 70°F within 2 hours and 70°F to 41°F or less in 4 more hours • Reheat to a minimum internal temperature of 165°F • Corrective Action • If these critical limits are not met, action may include cooling the sauce more rapidly with the useof ice wands and shallow pans andcontinuing to reheat the lasagna to make sure that the proper temperatureis met.

22. Documentation: A Written Checklist • Lasagna example: The temperature of the cooling meat sauce should be recorded every 30 minutes • Hamburger example: Record the temperature of the cooked hamburger and if corrective action taken

23. HACCP Advantage Proactive vs. Reactive

24. Understanding Check! • How does a food service manager practice Active Managerial Control? Identifies possible food risks in the establishment and develops a plan for eliminating them.

25. Understanding Check! • What are the four steps in HACCP? • 1. Identify critical limits for foods prepared in the establishment. Example: Cooking to proper temperature. • 2. Set critical limits. Example: Ground beef must be cooked to 155°F for 15 seconds. • 3. Identify corrective action. Example: Put hamburger patty back on the grill if temperature has not been reached. • 4. Establish documentation. Example: Record hamburger cook temperatures.

26. I’d listen to the news and I’d be petrified Another foodborne outbreak, I’d be all torn up inside But then I spent so many nights Worried about what I just ate Could I be next? Did I have poisons on my plate? Song Activity: I Will Survive

27. I Will Survive But now I’m back From cyberspace Determined that I won’t become a foodborne illness case I’ve learned some simple steps To keep my food all safe for me And if you do the same You’ll raise your life expectancy

28. I’ve got a sign, on my fridge door Sayin’ go away bacteria Cause you’re not welcome anymore Listeria don’t scare me nor does that nasty E.coli Hey Salmonella? Did you think I’d lay down and die? Oh no, not I! I will survive Oh as long as I am careful with my food I’ll stay alive Cause I’ve got all my safety plans I disinfect and wash my hands And I’ll survive, I will survive Hey, hey I Will Survive

29. I pointed my web browser to fightbac.org I learned that microbes pose a danger Though they are too small to see So I spent a couple nights Getting’ myself into the know And now I take the steps That don’t allow those bugs to grow I cook my meats and poultry through A thermometer is handy to show me just how well I do I defrost food in the fridge And promptly refrigerate When you’re dealing with food pathogens There’s not much time to wait I Will Survive

30. I’ve got a sign On my fridge door Sayin’ go away bacteria Cause you’re not welcome anymore Listeria don’t scare me nor does that nasty E. coli Hey Salmonella? Did you think I’d lay down and die? E. Coli Salmonella I Will Survive

31. I Will Survive Oh no, not I! I will survive Oh as long as I am careful with my food I’ll stay alive Cause I’ve got all my safety plans I disinfect and wash my hands And I’ll survive, I will survive

32. I Will Survive There’s a sign On my fridge door Sayin’ go away bacteria Cause you’re not welcome anymore Listeria don’t scare me nor does that nasty E. coli Hey Salmonella? Did you think I’d lay down and die?

33. I Will Survive Oh no, not I! I will survive Oh as long as I am careful with my food I’ll stay alive Cause I’ve got all my safety plans I disinfect and wash my hands And I’ll survive, I will survive I will survive