Food Safety Manual
Criteria for Key Drop
TCS Food Products:
Within 24 hours from delivery. - Held under proper refrigeration.
Pre-approved Key/Pallet Drop Agreement is required.
Refrigerated Non-TCS Food Products: - Within 24 hours from delivery. - Held under proper refrigeration.
Frozen, Dry and Foodservice Supplies: - Within 14 days from delivery and frozen food products were held at 0° to 15°F.
Product was not being properly being kept off the floor.
1) On the first day of the audit, observed at least 12 cases that had fallen off pallets and were laying on the ground.
2) The lumper being interviewed on the first day of the audit, set a case of patties on the ground to repalletize.
3) Four cases of product were intentionally stacked on the ground in location DN-59-A1 of the dry warehouse.
7.2.4
The acronym NSSP stands for this
What is the National Shellfish Sanitation Program?
The CDC estimates that 3,000 people die each year from this.
What is Foodborne Illness? or Food Poisoning?
A healthy _________ will help a facility prevent process deviations processes that impact the safety, quality and legality of products.
Food Safety Culture
Storage Trailers - A time temperature recorder must be used to monitor all cooler and frozen food products. At the beginning and end of each shift, the following must be monitored and documented:
Refrigeration unit’s set point.
Refrigeration units are running.
Refrigeration unit’s temperature reading.
Doors closed completely.
Fuel level status.
Many floor cracks in the dry warehouse were missing their previously repaired seal, including an area that had collected some water from the floor scrubber
4.4.2
ICSSL is the acronym for this and is updated on a monthly basis (all 5 words of the acronym for it to be correct)
What is the Interstate Certified Shellfish Shippers List?
This Pathogen affects pregnant women and others with weakened immune systems and can be found in soft cheeses, sprouts, hotdogs, lunch meats, smoked fish and unpasteurized milk
What is Listeria?
Name one way you can report a Food Safety violation.
- Report to FSPM
- Call the Ethics Hotline
- Call the 1-800 number
- Report to your supervisor
Product Splits -labeling requirements
• Product Name
• Net Weight and/or Net Quantity
• Lot Code/Manufactured and/or Expiration Date Information
• Name and Location of Manufacturer or Distributor
• Operating Site Pack Date
• Ingredient Statement (if applicable)
• Allergen Statement (if applicable)
• Country of Origin Labeling (if required for retail sales)
• Quality Level (e.g. US No. 1, Select, Fancy, etc.)
• “MUST WASH BEFORE USE” (if applicable)
• Nutritional Labeling (if sold to retail customer for resale)
The barrier between the chicken cooler and the next cooler appeared to have mold on the base of the support and curbing. Dark wet grime was evident on the bottom of the racking nearby.
6.4.1
This was created by FDA to transform the nation’s food safety system by shifting the focus from responding to foodborne illness to preventing it. Congress enacted in response to dramatic changes in the global food system and in our understanding of foodborne illness and its consequences, including the realization that preventable foodborne illness is both a significant public health problem and a threat to the economic well-being of the food system.
What is FSMA?
In the US, this is the most common cause of Foodborne Illness from contaminated food or water (but it can spread in other ways also)
What is Norovirus?
What is the title of the Food Safety quality assurance person that is responsible for overseeing the food safety system at the operating site?
Food Safety Program Manager (FSPM)
Sanitation _ To effectively clean, each facility must have the following:
Cleaning instructions and procedures to clean Major Spills (refer to SSOPs).
• Potable water and at an appropriate temperature according to the cleaning product’s label
• Cleaning equipment.
• Plumbing designed to carry water to all needed locations and to properly remove sewage and waste from the facility.
• Floor drains as needed to prevent sewage backup and/or flooding.
• Backflow devices and/or air gaps to prevent back siphonage.
The returns reports from vision were found with several temperatures not recorded. During review of the process, it was indicated they are not closed as the team has 48 hours to review and close returns. Past records from 2022/03/20 - 2022/03/26 were re-ran to confirm that past records were complete as the original report was missing 204 temperatures for returned products. Once re-ran, there were still 22 lines in which the returns were not closed. There is no documentation for temperatures on any past missing records.
3.9.5
The process of determining standards for products, defining safety, and inspecting products. Regulations are set by governments.
What is food regulation?
1 in 6 Americans are affected with this each year
What is Foodborne Illness?
Name one of the puzzle pieces that make up a healthy Food Safety Culture.
Associates
- Behaviors
- Beliefs
- Values
Food Safety Management Meeting Required topics (there are 16 total)
The facility was not utilizing TTRs on returned TCS cooler products from shuttle sites. The Food Safety Manual requires TTRs used for cooler product returned and product temperatures taken upon return.
5.4.2
Agency that informs all food producers and marketers about food-labeling laws
Who is the FDA?
The number of Foodborne Illness cases resulting in hospitalizations each year
128,000
_____ _____ _____ is defined as an organization's associates having strong values, behaviors and beliefs that support Food Safety.
Food Safety Culture