#7 Improper Holding Time/Temperature: Proper Cooling
Food Safety Management System (FSMS) Once the root cause(s) have been identified, a Food Safety Management System helps the manager prevent recurring issues. Large-scale studies by FDA show that the number of high-risk food safety issues is greatly reduced when a well-developed Food Safety Management System is in place (see the graph to the right). (Source: FDA Retail Food Risk Factor Studies 2017–2018 )
Food Safety Management System A Food Safety Management System is a specific set of actions taken to prevent the occurrence of high-risk food safety issues within a food establishment. It includes: • Written procedures • Training plans • Monitoring records to control specific operational steps that contribute to foodborne illness
TRAINING ● Include the critical limit in the training ● Spell out the specific steps to carry out the training ● Identify the people responsible for carrying out the training ● Create documentation to
PROCEDURES ● Include the critical limit in the procedure ● Spell out the specific steps to carry out the procedure ● Identify the people responsible for carrying out each step of the procedure ● Create documentation to support this procedure (e.g., SOPs, wall charts, posters)
MONITORING ● Identify the critical limit to be monitored ● Spell out the specific steps for monitoring ● Identify the people responsible for carrying out the monitoring ● List the corrective actions they will take if monitoring identifies an issue ● Create documentation to support this monitoring (e.g., logs, checklists, forms)
support this training (e.g., training plans, completion certificates)
References and Resources ● FDA Food Code serves as a model code for state, local, and tribal laws. In addition to the code provisions, Annex 3 includes extensive background on the underlying public health reasons for its provisions, and Annex 4 includes guidance on achieving active managerial control. https://www.fda.gov/food/retail-food- protection/fda-food-code ● FDA Retail Food Risk Factor Studies: The 2017–2018 Occurrence Report and especially its Fact Sheet are the source of the data used in the chart above showing the importance of managers implementing a well- developed food safety management system. 2017–2018 Occurrence Report: https://www.fda.gov/media/169390/download?attachment 2017–2018 Fact Sheet: https://www.fda.gov/media/169391/download?attachment ● CDC Root Causes Overview includes the concept of people, equipment, economics, and procedures. https://www.cdc.gov/restaurant-food-safety/media/pdfs/root-causes-overview- 508.pdf
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