Food Risk Ppt
- 1. The Food Service Industry Foodborne Illness Risk Analysis Jennifer Nucci
- 2. Introduction Restaurant Industry – largest single private employer in the US > 12 Million Workers in 925,000 locations Food service = vital to human survival Can pose a health risk if not handled correctly throughout the supply chain
- 3. Foodborne Illness & Food Safety 65 – 80 Billion Case per year in US Estimated annual medical costs/productivity losses range from $6.6 billion to $37.1 billion Modern Life Trends Increasing Risk Lifestyle changes Increased International Travel Improved economies – Eat more animal origin food
- 4. Risk Assessment Identifying Potential Hazards Part I
- 5. 5 Major Foodborne Illness Risks Type of Food & Intended Use Food Handling, Preparation, & Processing Equipment & Facility Management & Employee Food Safety Knowledge Volume of Food & Typical Patronage
- 6. Food Type & Intended Use Support rapid growth & reproduction of infectious bacteria High Risk: Cooked & intended for immediate eating i.e. ready-to-eat hot foods Medium Risk: Uncooked & ready-to-eat: Sandwiches, deli meats, cheese Low Risk: No further preparation – Peanut butter, crackers, dry food
- 8. Food Handling, Preparation & Processes Extensively handled food (uncooked/Unpackaged) Cook/Chill Processes *** Food Temperature Catering away from prep location
- 9. Equipment & Facility Layout allow for the flow of food to be in one direction - receiving -> service -> sale Unprocessed separated from cooked, ready to eat Food Prep separated from dishwashing & waste storage Equipment maintenance Easily suitable for cleaning Adequate size for volume of food produced Potable Water
- 10. Management & Employee Food Safety Knowledge Education, Training, & Operational Policies minimize mistakes & variances from established operational standards Risk Management Plan Documented Regulatory Compliance Records
- 11. Volume of Food & Typical Patronage Number of People Served &Number of Employees Higher volumes of foods = added handling, added potential of temp. abuse = increased risk of Foodborne Illness Segments of Population Young, Elderly, immuno-compromised
- 12. Risk Management Measure to Mitigate Risk Part II
- 13. HACCP Plan – Hazard Analysis & Critical Control Points Conduct A Hazard Analysis Determine Critical Control Points Establish Critical Limits Establish Monitoring Procedures Establish Corrective Actions Establish Verification Procedures Establish Record Keeping & Documentation Procedures
- 14. Conclusion Why Food Safety? Necessity in life Modern life trends demand for quick, accessible of food Food Service Industry should work together Globally Reduce cases of foodborne illness & economic drain caused by medical and productivity losses these illnesses produce
- 15. Questions?
Editor's Notes
- #4: Anyone ever have Food poisoning? – more people eating in Foodservice Locations Increased production of infected animals
- #7: Foods that are capable of supporting the rapid growth and reproduction of infectious bacteria are called potentially hazardous foods and are the typical vehicles of foodborne illness Mitigate Risk How will each food be used? Identify if food has any sensitive ingredients Identify source of food Cause & Effect Diagrams : risk related scenarios - what practices or negligent behaviors can lead to food contamination Supply Chain Model: ID Sources of products and route to consumption
- #9: More it is handled – increased the possibility it is contaminated with microbiological organisms Temperature affects the growth of bacteria in food. Therefore, if food is not cooked or stored at the proper temperature to reduce bacteria growth, you increase the chances of exposure to a foodborne illness May receive less heat treatment during preparation and may be held hot or chilled for longer periods of time. This presents more opportunity for microbial contamination and growth requiring greater control over the food system Risk Mitigation Process Evaluation: Employee sanitation – proper hand washing Following proper thawing processes Managing Food Temps (140 or above/ 41 or below) Process Mapping: Flow Charts to Identify decision points – when inspections & documentation should take place
- #10: Unprocessed Food High or med risk foods adequately separated from cooked, ready to eat foods. Dishwashing, waste storage and other non food activities should be separated from food preparation and processing areas. A proper traffic pattern for people and equipment to prevent contamination equipment that can provide time-temperature control necessary for safe food production equipment that is reliable or not prone to frequent breakdowns
- #11: Those establishments which have taken measures to reduce the risks within their establishments by demonstrating approved education and training beyond what is required by law and by establishing food preparation plans and policies are at a lesser risk of being implicated in a foodborne illness as studies indicate that the level of knowledge of food safety practices deteriorates over time Risk mitigation: - All employees have up to date certifications Routine Inspections completed Total Quality Management (TQM) Involving employees Accountability & Empowerment Continuous training - Quality Improvement on all levels
- #12: Forecasting and trend Analysis to evaluate if the establishment will need to increase production, staff or facility space to meet the growing needs appropriately. Food service establishments must ensure that the facility, equipment, and staff is large enough to handle the capacity of food needed to be produced to meet the needs of the consumer. -------- Shelf life and product expiration. Economic Order Quantity (EOQ) to determine how much to order and the re-order point (ROP) to determine when to order Know your customer - Certain populations may require more staff during service hours or heightened sanitation and food preparation practices depending on the typical patronage (i.e. daycare centers, health care facilities, etc.)
- #14: Develop a HACCP Plan – Hazard Analysis and Critical Control Points – Establish a HACCP Team to oversee the effectiveness of the plan 1 - develop a list of hazards which are reasonably likely to cause illness if not effectively controlled. 2 - A CCP is defined as a step at which control can be applied to prevent or eliminate a food safety hazard or reduce it to an acceptable level. Examples of CCPs may include: thermal processing or chilling. 3 – Establishing Parameters – Max/Min values of acceptable safe and unsafe operating conditions of CCPs – Controlling variation with statistical processing such as C or P charts 4 - planned sequence of observations or measurements to assess whether a CCP is under control 5 – Strategies to prevent, eliminate or reduce 6 – Functioning accordingly to the HACCP Plan - An effective HACCP system requires little end-product testing, since safeguards are built in early in the process 7 – Supporting documents and justification for determining hazards and CCPs.