Tools in Food Safety Management
This tool Helps teams focus on the small number of really important problems or causes of problems. • Useful in establishing priorities by showing which are the most critical problems to be tackled or causes to be addressed.
What is Pareto charts?
The Codex currently has this many members.
What is 189
• Provides senior management with an efficient management process • Sets out areas of responsibility across the organization • Communicates a positive message to staff and customers • Identifies and encourages more efficient and time saving processes • Highlights deficiencies • Reduces your costs • Provides continuous assessment and improvement • Marketing opportunities
Are all benefits to this
ISO 9000
For each Part, what is there to measure
a. Product performance
b. Food Safety Management
c. Food Safety Characteristics
A. Outbreaks, illnesses, and recalls
B. Pre req progrqams, CCP, process proformance
c. Microbial interventions, other indicators of food safety
Microbial Testing should be based on this.
Standardized process that creates and maintains an organized, safe, clean and efficient workplace. It emphasizes An organized work area reduces excessive motion and wasted time looking for the right tool.
What is 5s method?
These are the codex themes:
What is
Animal Feed
Antimicrobial Resistance
Biotechnology
Contaminants
Nutrition and Labeling
Pesticides?
Sections 1- 10 for iso
1- Scope
2- Normative refrences
3- Terms and definitions
4- Context of the organization
5- Leadership
6- Planning
7- Support
8- Operation
9- Performance evaluation
10- Continual Improvement
List 5 food safety pre req programs:
Sanitation
Traceability
Recall
Calibration
Waste Disposal
Glass Control
These are some sampling considerations:
# of samples
Frequency
type of sampling plan
microbial criteria
Sample collection
These are the principals of the 5s method
What is sort, straighten, shine standardize and Sustain?
International Standards give world-class specifications for products, services and systems, to assure this
quality, safety and efficiency
ISO 9001:2015 standards are based on seven quality management principles which are these.
Customer focus, leadership, Engagement of people, process approach, improvement, Evidence based decsion making, Relationship Management.
List some parts that would be in each of the following:
Pre req
Food Safety Plan
Documentation
Pre req- GMP, prest control, Sanitation
Food Safety Plan- product flow chart, Hazard Analysis, Process Controls
Documentation- Policy, objective, Goals
Microbial Standard: Part of a law, ordinance, or administrative regulation • Mandatory
Microbial Guideline: • Used to monitor a manufacturing process • Function as alert mechanisms to make sure conditions are in normal range • Advisory
Microbial Specifications: Purchase requirement between a vendor and a buyer of a food ingredient • May be advisory or mandatory
Zone 1- Food Contact Surfaces
Zone 2- Non food contact surfaces that are in close proximity
Zone 3 - More remote areas that could lead to contamination in zone 1 and 2
Zone 4 - Outside of the processing area open to environmental pathogens
This is the difference between management process and process based management.
Processed based management views business as several processes to achieve one goal.
Documentation and Implementation are these:
Foundations of a successful System
These are are standardized, evidence based measures of assessment of the food safety performance
Indicators
These are the Hazard Groupings
Severe hazard for all populations
severe hazard for certain populations
Serous hazard
Moderate Hazard
These areas would be good places to implements 5s methods.
What is ingredient storage, Laboratory, Production Area, Maintenance area
These are not specific to any one industry and can be applied to organizations of any size.
What is ISO 9000
ISO 9000 and HACCP combined (with the combination of codex allignment) makes this.
ISO 22000
Measuring the Performance of Food Safety _______ progress toward the accomplishment of goals
Quantifies
Sampling plan design :
Target microorganism
Indicator microrganism
Historic data/Trends
Determine Sampling plan
sampling frequency
data analysis
Setting limits