1.3 Keeping Food Safe

Prevention is the heart of food safety. As a manager, you have both the responsibility and the authority to implement systems that keep food safe from receiving to service.

Active Managerial Control

Active Managerial Control is the purposeful incorporation of specific actions or procedures by industry management into the operation of their business to attain control over foodborne illness risk factors.

In simpler terms: Managers must actively prevent foodborne illness, not just react to problems.

The Six Steps of Active Managerial Control:

1. Identify Risks - Know where hazards can occur in your operation
2. Monitor - Track critical activities (temperatures, handwashing, etc.)
3. Correct - Fix problems immediately when they occur
4. Verify - Confirm your system is working (inspect, review records)
5. Train - Ensure staff know what to do and why
6. Re-evaluate - Review and improve your system regularly

For the Exam: Active managerial control means being proactive, not reactive. You must have systems in place before problems occur.

The FDA Food Code

The FDA Food Code is a model code developed by the U.S. Food and Drug Administration that provides guidance on food safety regulations. Here's what you need to know:

Key Facts:

• NOT a federal law - It's a model code that states can adopt
• Updated every 4 years - Current version is 2022 (released late 2022, updated supplement in 2024)
• Foundation for state/local laws - Most jurisdictions base their regulations on it
• Reflects best practices - Based on science and input from regulators, industry, and academia

2022 FDA Food Code Major Updates:

• Sesame added as 9th major allergen (now "Big Nine" allergens)
• Allergen labeling requirements for unpackaged foods
• Food donation guidelines
• Pet dogs in outdoor dining areas addressed
• Clarified intact meat definition for cooking temperatures
• Updated molluscan shellfish terminology

Food Safety Responsibility

As a food service manager, you are responsible for:

Staff Responsibilities:

• Follow all food safety procedures
• Report illnesses and injuries to management
• Maintain personal hygiene
• Monitor food temperatures during prep and service
• Clean and sanitize properly
• Ask questions when unsure

Introduction to HACCP

HACCP (Hazard Analysis Critical Control Point) is a food safety management system that identifies, evaluates, and controls hazards throughout the flow of food.

The Seven HACCP Principles (overview - detailed in Chapter 8):

1. Conduct a hazard analysis - Identify potential food safety hazards
2. Determine Critical Control Points (CCPs) - Find points where you can prevent/eliminate hazards
3. Establish critical limits - Set measurable limits (temperatures, times, etc.)
4. Monitor CCPs - Check that critical limits are being met
5. Take corrective actions - Fix problems when limits aren't met
6. Verify the system works - Confirm your HACCP plan is effective
7. Keep records - Document everything

For the Exam: You don't need to memorize all seven HACCP principles for Chapter 1, but know that HACCP is a proactive food safety system. Detailed HACCP questions appear in Chapter 8.

Creating a Food Safety Culture

A strong food safety culture means:

• Management commitment - Leaders prioritize food safety in decisions
• Employee buy-in - Staff understand why procedures matter, not just how
• Open communication - Workers feel safe reporting problems
• Continuous improvement - Regular training and system updates
• Accountability - Consequences for violations, recognition for compliance

Remember: Food safety is everyone's job, but as the manager, you set the tone.