RETAIL FOOD OPERATIONS HACCP-TQM TECHNICAL GUIDELINES

Acknowledgements

Preface

Section 1: The Retail Food Safety Need

  • Introduction
  • Hazard Classification
  • The Process of Hazard Identification
  • Food-related Illness and Death in the United States
  • Government Microbiological Standards for Raw and Pasteurized Food
  • Need for International Safe and Hazardous Level Guidelines

Section 2: Risk Assessment

PART A

    • Risk Assessment
    • Pervasiveness of Pathogens in Food
    • FDA Definition of Potentially Hazardous Food
    • People Who Are Immune Compromised
    • NACMCF-HACCP

PART B

  • Integration of HACCP and Process Safety Management with ISO 9000 and the Malcolm Baldrige Award
  • System Documentation
  • Continuous Quality Improvement
  • The Unit as a Food Process System
  • Types of Establishments Included in the Scope of Retail Food Operations
  • HACCP-Based TQM (Total Quality Management) Unit Processes System
  • Beginning a HACCP System

Section 3: Hazards in the Food System

  • Overview of the Hazards
  • Chemical Hazards
  • Physical Hazards
  • Biological Hazards
  • Potential Pathogens in Food

Section 4: Contamination Levels and Microbiological Control

  • Pathogen Contamination from Human Sources
  • Foodborne Illness Hazards:  Threshold and Quality Levels
  • Assumed Contamination Levels for Raw Food
  • Assumed Microbiological Criteria for Food Handlers and Food Contact Surfaces
  • Food Pathogen Control Data Summary

Section 5: Food Operation Process Control

PART A

  • Employee Hygiene
  • Food Contact Surface Cleaning and Sanitizing
  • Food Control – Altering Environmental Conditions
  • Time and Temperature Control – Safe Food Holding Times at Specified Temperatures

PART B

  • Times at Specified Temperatures for Salmonella Inactivation (Kill)
  • Food Cooling Calculations

PART C

  • Effective Methods for Cooling Food to 41°F (5°C) Rapidly
  • Food Operations Hazard Analysis and Process Control

Section 6: Recipe HACCP

PART A

    • The Seven Recipe Processes
    • Recipe Flow Charting

PART B

    • Example of QA Recipe Flow – Barley Soup

PART C

    • Quality-Assured HACCP Recipe Procedures, the Critical Hazard Control Document

PART D

  • Beef Stew
  • Beef Stew:  Quality-Assured HACCP Recipe Procedures

Section 7: Management Control

  • Components of an Effective HACCP Program
  • Food Safety Through Quality Assurance:  Policies, Procedures and Standards Manual
  • Food Operation Evaluation