PERFORMANCE VERIFICATION AND CAPABILITY CERTIFICATION
A. Opening conference
B. Closing conference
C. Written report
D. Rating employer's program
A. Opening
conference. An independent, third-party audit will be conducted
at the time of the opening conference and thereafter on a yearly basis.
The auditor will ask to review the completeness of the facility's food
safety program. The auditor will discuss the importance of each component
of an effective food safety program. The auditor will then evaluate
the current status of the employer's program by asking the employer to
show written evidence of an effective program. This includes the
principal items listed in the sections of this manual. The food process
authority will note the performance of the total operation and then, recommend
actions to improve.
The food production manager(s) must demonstrate the effectiveness of the
food safety program. This can be accomplished by the auditor observing
and interviewing employees and by comparing self-inspection and maintenance
records with visual conditions. The major question is to what degree
employees assigned to do critical tasks are trained to follow the policies,
procedures, and standards of the company and to what extent employees follow
these training standards.
When improvement is necessary, the auditor will inform management personnel
of the affected area, problem, or procedure.
Finally, the auditor should look at the food processes. The auditor should
review an example of each style of food production as prepared by the operation.
B. Closing conference. The auditor will use the Food Safety Program Certification form (Section XII, encl 1) to review facility performance and any deficiencies found during the audit. The auditor will discuss possible improvement and give direction to sources of assistance for improvement.
C. Written report. The auditor will prepare a report describing each deficiency in terms of behaviors that are not taking place (e.g., employees are not monitoring and recording the temperature of supplies as they are delivered).
D. Rating an employer's program. After a program has been evaluated, it can be rated. The employers' food safety programs will be rated in the six performance areas, to include:
1. Management commitment and involvement.Each component will be rated for effectiveness.
2. Hazard analysis and control.
3. Written program.
4. Communication and training.
5. Process control problem investigation and corrective action.
6. Program enforcement.
A = Formal, written program, meets or exceeds all performance criteria, and is fully implemented; employees are coached and improved.The rating should be used along with other factors such as size of business, type of hazards, and other pertinent work conditions to determine if the employer has an effective food safety program.
B = Formal program, meets all basic criteria, and is backed by management.
C = Formal program, not fully developed, meets minimal safety assurance (safe).
D = Informal program, meets minimal safety assurance (safe but poor stability).
I = Partial, but inadequate, activity (incomplete).
F = No measurable activity in the performance area (fail).
FOOD SAFETY PROGRAM CERTIFICATION
Unit_______________________________
Manager____________________________________________ Date _______________
Chilled Food Process Authority ______________________________________________
(person who certifies retail food processes as capable
of producing a safe product)
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| I. Management - Good Manufacturing Practices
A. Operate observing food safety policies and procedures B. Maintaining policies and procedures 1. PIC (Person in Charge) 2. Smoking area 3. Ethical truth in menu practices C. Hazard analysis and control D Manager communication and employee training E. Operational improvement F. Handling emergencies G. Program enforcement, recognition, and renewal |
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| II. Organization and Personnel
A. Organization 1. The organization chart 2. HACCP TQM team 3. Job responsibilities 4. Double hand wash log 5. Employee improvement worksheet B. Personnel 1. Employee responsibility 2. Disease control 3. Cleanliness 4. Disposable gloves 5. Heavy duty gloves 6. Hand cuts and abrasions 7. Contact with blood or body fluid from another person 8. Personal cleanliness a. Fingernails b. Jewelry and hard objects in pockets c. Handkerchiefs and facial tissues d. Chewing gum, smoking, and eating e. Personal medication and personal belongings 9. Handling food 10. Hand and fingertip washing 11. Unauthorized persons 12. Traffic pattern |
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| III. System Description
A. Operation description B. Types of foodservice / distribution C. Facility plan D. Facility food flows E. Facility pest control F. Menu items grouped by HACCP categories G. Recipe HACCP - Receiving, storage, and ingredient pre-preparation and menu item production flow |
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| IV. RESERVED | ||
| V. Supplier Policies, Procedures, and Standards
A. Purchasing B. Supplier certification C. Ingredient specification D. First aid materials |
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| VI. Food Production Policies, Procedures and
Standards
A. General production policy B. Home-prepared food C. Milk D. Receiving 1. Inspection of incoming products 2. Substandard products 3. Food containers 4. Container disposal 5. Labeling 6. Use-by date 7. Food storage areas 8. Stock rotation 9. Mixing old food and new food 10. Food storage temperatures and times 11. Use recommended times to cool food 12. Proper storage conditions E. Pre-preparation 1. Ingredient inspection and control 2. Food thawing 3. Chemical additives 4 Raw food handling 5. Separate raw and cooked food 6. Food washing 7. Cutting up raw food F. Preparation 1. Potentially hazardous food 2. Hard foreign objects 3. Food pasteurization 4. Safe preparation of multi-portion, thick, more than 2-inch items 5. Leftover roasts or other thick items 6. Safe preparation of single portion, thin, less than 2-inch thick items 7. Batters 8. Sauces, soups, and beverages 9. Controlling growth of pathogens with acid ingredients 10. Fruits, vegetable, legumes, and cereals 11. Bread and pastry 12. Hot combination dishes 13. Cold combination dishes 14. Blanching 15. Reconditioning 16. Frozen desserts 17. If food falls on the floor G. Holding, serving, and transporting 1. Food holding temperatures 2. Conveyors 3. Serving, packaging, and transporting 4. Salad bar 5. Handling food and money 6. Dishware 7. Food tasting 8. Food causing allergic reactions 9. Standards of identity-packaged foods 10. Food labels of food packaged / sold in a food establishment 11. Bulk food that is available for consumer self-dispensing 12. Bulk unpackaged foods such as bakery products and unpackaged foods that are portioned to consumer specification 13. Carry-out and banquet food 14. If food falls on the floor H. Storing prepared food 1. Food cooling time 2. Storage to prevent cross-contamination 3. Storage time 4. Storage containers 5. Leftovers 6. Unwrapped food 7. Work station cleanliness 8. Frequency of surface sanitizing 9. Serving utensils and cutting boards 10. Beverage dispensing equipment 11. Milk product dispensers 12. Dispensing tableware and flatware 13. Self-service food, dishes, and utensils I. Consumer 1. Consumer information 2. Product complaints 3. Returned food 4. Food sabotage |
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| VII. Sanitation Guidelines
A. Cutting boards and food contact surfaces B. Detergents C. Sanitizing solutions: use and preparation D. Changing detergent solutions E. Cleaning and sanitizing food contact surfaces F. Cleaning cloths G. Sponges H. Brooms and brushes I. Cooling equipment cleaning J. Washing machinery, cleaning and use K. Washing flatware L. QC inspection M. Storage of dishware N. Cleaning equipment storage O. Chemicals separation |
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| VIII. Maintenance Guidelines
A. Equipment and utensil construction B. Equipment operation C. Food contact surface equipment D. Non-food contact surface equipment E. Gaskets F. Using sanitized equipment G. Temperature measuring equipment H. Food product thermometer calibration I. Equipment calibration J. Cooling or refrigeration units K. Freezers L. Surplus equipment and items for repair M. Dunnage racks, shelving, pallets, dollies, etc. N. Backflow prevention valves for plumbing O. CO2 backflow prevention valves P. Warewashing equipment |
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| IX. Pest Control Guidelines
A. Area around facility or grounds B. Pest control and materials used |
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| X. HACCP-TQM Employee Training Program and Record
A. Training B. New employee training C. Training for performance mastery D. Initial training for all new employees and managers E. Continuing education and correct procedure reinforcement F. Record of training G. One minute of praise |
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| XI. Self-inspection, Continuous Quality Improvement
A. Product process monitoring / sampling plan B. Daily self-inspection C. Retail food operation food hazard control checklist D. Receiving report E. Calibration verification form |
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| XII. Food Safety Program Verification and Capability
Certification
A. Opening Conference B. Closing conference C. Written report D. Rating employer's program |
To Table
of Contents
To Section XI