Food Safety Plan (Chapter 2 and Chapter 6)
The outcome of implementing the Food Safety Plan and its supporting elements.
What is the Food Safety System?
Any biological, chemical (including radiological), or physical agent that has the potential to cause illness or injury.
What is a Food Safety Hazard?
Must be signed and dated by owner/operator/agent in charge upon initial completion and after modifications are made.
What is the Food Safety Plan?
The maximum or minimum value, or combination of values, to which any biological, chemical or physical parameter must be controlled to significantly minimize or prevent a hazard requiring a process control.
What is a critical limit?
The application of methods, procedures, tests and other evaluations, in addition to monitoring, to determine whether a control measure or combination of control measures is or has been operating as intended and to establish the validity of the food safety plan.
What is verification?
A qualified individual who has successfully completed training in the development and application of risk-based preventive controls...or is otherwise qualified through job experience to develop and apply a food safety system.
What is a PCQI?
The process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safety and therefore must be addressed in the Food Safety Plan.
What is Hazard Analysis?
The most serious class of recall that involves product that has a reasonable probability of causing serious injury, illness or death.
What is a Class I recall?
A preventive control for a hazard in a raw material or other ingredient when the hazard in the raw material or other ingredient when the hazard in the raw material or other ingredient is controlled before its receipt.
What is a Supply Chain Preventive Control?
This establishes the scientific basis for process preventive controls in the Food Safety Plan.
What is validation?
Hazard Analysis, Preventive Controls, Recall Plan, Procedures for monitoring, corrective action and verification.
What are the required contents of a Food Safety Plan?
Food allergens, radiological hazards, pesticides, drug residues, natural toxins, decomposition, and unapproved food or color additives.
What are chemical hazards?
The food safety plan itself and implementation records.
What are required records per the PCHF rule?
Used to differentiate facility hygiene requirements to minimize product cross contamination or allergen cross contact.
What is hygienic zoning?
The timeframe within all monitoring and corrective action records must be reviewed.
What is 7 working days?
1) Assemble the Food Safety Team; 2) Describe the product and its distribution; 3) Describe intended use and consumers; 4) Develop flow diagram and process description; 5) Verify the flow diagram
What are the Preliminary Steps in Developing a Food Safety Plan?
Severity of illness or injury and likelihood of occurrence.
What is used to determine risk?
These demonstrate that the activities described in your Food Safety Plan were carried out.
What are implementation records?
This is required when a RTE product is exposed to the environment prior to packaging.
Demonstrates that the Food Safety Plan is consistently being implemented as written.
What are verification procedures?
Facility overview and Food Safety Team, product descriptions, flow diagram and process descriptions.
What are USEFUL contents of a Food Safety Plan?
An ingredient with a history of association with a pathogen when controls are not in place.
What is a sensitive ingredient?
Reconditioning, reworking, relabeling, diverting to a use that does not present safety concern, destruction.
What are possible product dispositions in event of a recall?
Accurate labeling of finished food and preventing allergen cross contact.
What are the requirements for allergen preventive controls?
This can be used as a verification procedure for sanitation controls, especially in facilities that produce ready-to-eat products that are exposed to the environment.
What is environmental monitoring?