FD215 Managing Food Safety
Applying HACCP Principles to the Inspection of Retail and Food Service Establishments
Wednesday - Friday, January 21-23, 2015
Arizona State University Mercado
502 E. Monroe St., Building C, Room C131
Phoenix, AZ 85004
Course Description: This course is designed to allow participants an opportunity to explore the various ways that risk-based inspections can be applied in retail and food service establishments. Topics will include the “process approach” to HACCP, applications of HACCP principles in routine inspection work, and assessing active managerial control of risk factors by operators through a HACCP system or other established food safety systems.
While the process approach is new to many regulators, it is better designed for use in retail and food service settings than traditional HACCP approaches because it eliminates lengthy flow charting and hazard analysis for every type of food product. Menu items are divided into three process categories:
- Preparation of Ready to Eat (RTE) Food with No Cook Step;
- Preparation for Same Day Service; and
- Complex Food Preparation.
Hazards are then identified for each of the three processes used; control points, limits, and control measures are then established; and monitoring and verification occur to insure that the system is properly implemented and effectively addresses the potential risks.
Participants will practice reviewing menus and food flows, identifying hazards and critical control points, and determining various types of corrective action. Emphasis will be placed on evaluating the likelihood of risk factors in different settings, methods of conducting an inspection, and interviewing techniques that allow gathering of information when inspection time is limited. Those completing the course should be able to apply the information received to inspections of simple as well as complex retail and food service operations
Target Audience:State and local regulators who inspect retail food and food service operations in their jurisdictions are the intended learners for this course – as well as industry operators who manage these food establishments.
Course Level: Intermediate to Advanced
Objectives: Upon completion of this course, participants will be able to:
- Identify possible hazards associated with various foods and food preparation practices in retail and food service operations and the control measures available to prevent, reduce, or eliminate the risks of these hazards.
- Apply the “process approach” of HACCP to routine inspections of retail and food service operations and offer suggestions to operators for development or enhancement of food safety management systems.
- Identify appropriate techniques and methods for applying HACCP principles to inspections and offering intervention strategies for controlling risks to operators (those with and without HACCP Plans.)
Prerequisite: Students should have an understanding of the 7 Principles of Hazard Analysis Critical Control Points (HACCP.) They should have read and become familiar with the NACMCF HACCP Principles and Application Guidelines.
WORKSHOP MATERIALS
A cd will be provided at the workshop that contains all the Managing Food Safety course training materials.
Lectures, group discussions, and reviews will be conducted and enhanced with visual aids including PowerPoint presentations, posters, and a course manual. During the course exercises, flip charts and laminated HACCP charts will be used by the participants, working in groups, to document their work and will then be presented on the classroom walls so all the participants can review the work of all the groups.
The materials used in this course have been developed from the HACCP Operators Guide and HACCP Regulators Guide that were developed by the FDA HACCP Workgroup in cooperation with the Conference for Food Protection’s Retail HACCP Committee. These materials were specifically developed to assist in the implementation of HACCP principles in retail and food service settings by operators and regulators alike. Copies of these guides will also be provided on the cd.
HOW TO REGISTER
Interested participants can register for theManaging Food Safety course by sending an email to the Blanca Caballero, ADHS Food Safety & Environmental Services Program Manager, at . Please include your name, name of the agency you represent, phone number, and email address. Please complete your registration by January 13, 2015.
If you are interested in requesting a travel stipend, there are a limited number available for participants traveling from the rural Arizona counties. When registering for this Workshop, please indicate whether you are interested in a travel stipend and someone from the ADHS Food Safety and Environmental Services Program will contact you with the details and instructions on how to obtain reimbursement for your travel.
LOCATION
Arizona State University Mercado
502 E. Monroe St., Building C, Room C131
Phoenix, AZ 85004
PARKING
Parking is readily accessible and conveniently located in the Heritage and Science Park Garage, situated at the southeast corner of Fifth and Monroe streets. Click here for a map and general information.
PUBLIC TRANSIT
The Mercado is only a few steps away from the DASH, Valley Metro bus routes, and the light rail station.