FOOD SAFETY

MANAGEMENT
SYSTEM
 LEARNING OBJECTIVES
At the end of the lesson, students will be able
to:

Know the various food safety management

system in the organization.
 Food Safety Management System (FSMS) is a
WHAT IS FOOD comprehensive and systematic program used in the food

SAFETY industry for managing food safety hazards.

MANAGEMENT A food safety management system is a program that

SYSTEM? ensures food safety and quality throughout the supply

chain.

Is a set of written procedures which define the range of

actions taken by the food business operator to ensure
that the food produce is safe to eat, of the required
quality, and legally compliant.
 WHY IS A FOOD SAFETY MANAGEMENT
SYSTEM IMPORTANT?

SAFEGUARDIN
PRESERVING IMPROVING
ENSURING FOO G REPUTATION
ECONOMIC OPERATIONAL
D SAFETY. AND
VALUE. EFFICIENCY.
BUSINESS.

ENCOURAGING
ASSURING
FOLLOWING CONTINUOUS
FOOD
REGULATIONS. IMPROVEMENT
QUALITY.
.
 ENSURING FOOD
SAFETY
The predefined operations in
an FSMS help control
particularly identified food
safety hazards. When the
FSMS is followed accordingly,
a food business can become
more credible in the eyes of
the public. Failure to comply
with food safety regulatory
requirements increases the
risk of causing foodborne
diseases or food poisoning.
 ASSURING FOOD
QUALITY
• While the main objective of an FSMS is to
maintain food safety, it also ensures
quality products. A food safety monitoring
system also considers changes in the
physical and chemical characteristics of
the food product.

• Any change, whether visible or seen only

through analytical testing, can affect
safety as much as food quality standards.
An FSMS promotes uniformity over the
products and helps ensure that the food
items are of good quality.
PRESERVING ECONOMIC VALUE
• An FSMS can help food businesses
save on costs, improve consumer
acceptance, and increase sales and
profits.

• In terms of cost, an FSMS can

reduce the amount of food waste
generated by a food business.
Standardizing the operations for
safety can help improve the
efficiency and effectiveness of
preventive controls and overall
food production.
 FOLLOWING
REGULATIONS
IMPLEMENTING AN FSMS HELPS
FOOD BUSINESSES COMPLY
WITH FOOD SAFETY
REGULATIONS AND
STANDARDS SET BY LOCAL
AUTHORITIES AND
INTERNATIONAL
ORGANIZATIONS.

THE ESTABLISHMENT OF A
FOOD SAFETY SYSTEM ITSELF IS
A REQUIREMENT BY FOOD
SAFETY AGENCIES IN VARIOUS
COUNTRIES.

REPUBLIC ACT NO. 11058

OCCUPATIONAL SAFETY AND
HEALTH (OSH
 • By establishing standardized procedures and practices, an
FSMS streamlines operations, reduces waste, and
IMPROVING optimizes resource utilization.
OPERATIONAL • A comprehensive FSMS can help food operators ensure
EFFICIENCY that they cover all safety precautions during the
production stage. This program also reduces the likelihood
of unnecessary delays and food safety issues.
ENCOURAGING
CONTINUOUS
IMPROVEMENT
 PREVENTING RECALLS
AND LEGAL ACTIONS
❑ With an FSMS, food businesses are
less likely to conduct food recalls
because operations are always
monitored. The sources of problems
are detected before the products are
even served.

❑ In case of a food recall, food safety

records can help address the
problems faster. Recall procedures
can become more efficient as all
needed information are organized
and neatly compiled.
 SAFEGUARDING REPUTATION
AND BUSINESS
As the quality and safety of products improve with
an effective FSMS, the business reputation and
customer loyalty can improve. This aspect can help
promote the business as an institution that values
the safety of the consumers. Loss of customers can
potentially occur when food. contamination risks
are uncontrolled.
 WHAT ARE THE COMPONENTS OF A
SAFETY MANAGEMENT SYSTEM IN THE
FOOD INDUSTRY?

A FOOD SAFETY TEAM.

CLEAR PREREQUISITE
PROGRAMS.

A HAZARD CONTROL
PLAN.

MONITORING
PROCEDURES AND
SYSTEM.

A RECALL AND
TRACEABILITY SYSTEM.
 WHO IS RESPONSIBLE
FOR IMPLEMENTING FOOD
SAFETY MANAGEMENT
SYSTEMS?

MANAGEMENT
FOOD SAFETY TEAM

EXTERNAL AUDITORS
 WHAT IS AN EFFECTIVE FOOD SAFETY
MANAGEMENT STRATEGY?

1 2 3 4 5 6 7 8
ASSESS RESEARCH EVALUATE CONSIDER INTRODUCE TO CREATE A TEAM ESTABLISH A EVALUATE AND
BUSINESS AVAILABLE IMPLEMENTATIO APPLICABILITY EMPLOYEES. FOR HAZARD VERIFY THE
NEEDS. OPTIONS. N AND IMPLEMENTATIO PREVENTIVE SYSTEM.
REQUIREMENTS. CERTIFICATION. N. AND CONTROL
SYSTEM.
 ASSESS
BUSINESS
NEEDS
 RESEARCH
AVAILABLE
OPTIONS
Understand the elements and
standards of a good FSMS
and determine which one
aligns with the business
needs. Some common ones
include HACCP, ISO
22000, FSSC 22000, BRC
Global Standard for Food
Safety, and SQF (Safe Quality
Food) Code.
EVALUATE IMPLEMENTATION REQUIREMENTS

Determine the resources,

time, and expertise required
for implementing and
maintaining the FSMS. In any
business, the sooner the
system is implemented, the
faster results will be
determined. As such, choose
an FSMS that is
comprehensive yet easy to
implement.
 CONSIDER
APPLICABILITY AND
CERTIFICATION
 INTRODUCE TO
EMPLOYEES
Before, during, and after
implementation, the
involvement of
employees is critical.
Seek their input, address
concerns, and ensure
their commitment to the
selected FSMS.
CREATE A TEAM FOR
IMPLEMENTATION
 ESTABLISH A HAZARD
PREVENTIVE AND CONTROL
SYSTEM
Once a proper working
environment and
conditions for food
preparations are
established, a hazard
prevention and control
plan can be operated.
 HAZARD ANALYSIS AND CRITICAL
CONTROL POINT (HACCP)
HACCP is a management system in which
food safety is addressed through the
analysis and control of biological,
chemical, and physical hazards from raw
material production, procurement and
handling, to manufacturing, distribution
and consumption of the finished product.
THE 7 HACCP PRINCIPLES
1. Conduct a hazard analysis
2. Determine critical control points (CCPs)
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for record keeping and documentation
 To do this, accurate
identification of all the
STEP 1. potential food safety hazards in
your operations must be done.
CONDUCT A Hazard analysis must first be
completed before proceeding to
HAZARD any of the next operations in a
HACCP plan.
ANALYSIS
• biological hazard (e.g., enteric
pathogens such as cells
of Salmonella and E. coli in raw
meat)
• physical hazard (e.g., stones,
glass, seeds)
• chemical hazard (e.g., cleaning
solution)
STEP 2. DETERMINE
CRITICAL CONTROL
POINTS (CCP)
 STEP 3.
ESTABLISH
CRITICAL LIMITS
Identifying the risk level and
likelihood of occurrence of a
food safety hazard in
combination with CCPs leads to
establishing critical limits.
These limits are the lowest and
highest tolerable values and
control factors for your critical
control for safety.
 STEP 4. ESTABLISH
MONITORING PROCEDURES

To ensure that the CCPs and other

control measures do their intended
purpose, your HACCP team is tasked
with establishing CCP monitoring
procedures and have the
responsibility for oversight of
production. These monitoring
activities aim to record a sequence of
observations for CCPs and will serve
as documentation after the food
operations in appropriate monitoring
logs. They can serve as proof that
your HACCP food safety plan is
working.
 STEP 5. IDENTIFY
CORRECTIVE
ACTIONS

A HACCP plan is not a

zero-risk approach. This
means there may be lapses
in the system, especially if
there is due maintenance
in the operations or other
unforeseen circumstances.
Monitoring procedures can
reveal a trend towards loss
of control, which is when
corrective actions are
needed.
 Verification and validation of your system is not one-time
STEP 6. VERIFY thing.
THAT THE SYSTEM An aspect of verification is the commitment to ensuring that
your HACCP food safety system is still effective and does not
WORKS need to be revised. External audits, frequent reviews, and
health inspections from regulatory agencies are occasionally
conducted to validate your system.
STEP 7. ESTABLISH
PROCEDURES FOR
RECORD KEEPING AND
DOCUMENTATION

A HACCP plan is a system that

requires extensive
documentation. Every
monitoring, revision, deviation,
corrective action record,
sampling system, layout,
employee training record,
certificate, calibration record,
and verification report must be
properly documented.
Individuals responsible for
record-keeping are required to
keep all these documents for at
least a minimum of 2 years for
future verification and reviews
SAFE FACILITIES & PEST
MANAGEMENT
FACILITY REQUIREMENTS FOR DIFFERENT
PARTS OF THE FOOD PREPARATION AREAS
 FACILITIES:
INTERIOR
REQUIREMENTS

▪
 RECOMMENDATIONS FOR
FLOORS, WALLS, AND
CEILINGS:

▪ Materials should be smooth and

durable for easy cleaning
▪ Materials should be regularly
inspected for cracks, holes, and
needed repairs
▪ Floors should have coving (a
curved, sealed edge between the
floor and the wall) to make
cleaning easier and protect wall
from moisture
 FACILITIES:
DISHWASHING
MACHINES
▪ Installation – dishwashers must be
installed in reachable, convenient
locations.
▪ Supplies – make sure to only use
detergents and chemicals that are
approved for food service.
▪ Settings – make sure that the
dishwasher has the ability to
measure water temperature, water
pressure, and chemical
concentration
▪ Cleaning – make sure to clean
dishwashers on a regular basis
 ▪ Make sure 3 compartment sinks are
large enough to clean large equipment
and utensils
▪ Clean and sanitize 3-compartments
sinks after every use (just like
equipment and dishes)
▪ Change wash, rinse, and sanitize water
whenever they become contaminated

FACILITIES: 3- ▪ Only use soaps and sanitizers that are

approved for foodservice
COMPARTMENT
SINKS
FACILITIES: HANDWASHING STATIONS

▪ Water Temperature – hot and cold,

drinkable water must be available
▪ Soap – soap must be available either in bar,
foam, or liquid form
▪ Hand Drying Device – an approved hand
drying device must be available, either
single-use paper towels or jet dryer
▪ Garbage Disposal – a trash can or garbage
receptacle must be available
▪ Signage- State law requires that a sign be
present reminding employees to wash their
hands prior to returning to work after using
the restroom
 FACILITIES: WATER AND PLUMBING

▪Approved public water mains

▪Private water sources that are tested and
maintained (well water)
▪Closed, portable water containers
▪Water transportation vehicles
▪Only allow licensed plumbers work to repair
plumbing problems
 FACILITIES: PLUMBING

The greatest challenge to water safety is a cross-connection. Cross-connections are dangerous

because it can cause a contamination issue in the water supply.

Cross connection: A physical link between safe water and dirty water. Never connect a hose to a
faucet until a backflow prevention device is connected
Backflow: The reverse flow of contaminants through a cross-connection into a drinkable water
supply, often the result of pressure pushing the water (think of a plunger)
Air Gap: A space between that separates a water supply outlet from a contaminated water
source
 FACILITIES:
LIGHTING

▪ Lux and Foot Candles - measures of lighting

intensity
▪ Most regulatory authorities require the kitchen
and prep areas to be brighter than other areas
▪ Light intensity requirements vary from place to
place, so make sure to check the lighting intensity
regulations and codes in your area
▪ Check bulbs often to make sure they are working
properly, having a light bulb out in the kitchen
often results in a deduction on a health
inspection
▪ All light bulbs should either be shatter-proof or a
have a protective covering to reduce the risks of
physical contamination due to breakage
 FACILITIES:
GARBAGE
MANAGEMENT
▪ Remove garbage from prep and service
areas frequently
▪ Clean the insides of garbage cans on a
regular basis
▪ Garbage containers that are leak and
pest proof, and should be easy to clean
▪ Garbage and recycling areas must be
away from food contact surfaces
▪ Outdoor containers must be placed on
surfaces that are smooth, durable, and
easily cleaned
 Situations that pose an immediate threat to the safety of the
environment are called imminent health hazards. Examples of
FACILITIES: imminent health hazards include:
EMERGENCY ▪ Power outages threaten the ability to control temperatures,
resulting in the growth of pathogens
MANAGEMEN ▪ Damage to a building that creates a dangerous environment
and can lead to different types of contamination
T (biological/physical)
▪ Water-supply problems (broken water main) can lead to
contamination
 FACILITIES: PEST
MANAGEMENT
1. Deny pest access – check deliveries
for pests, make sure the building is
secure, especially around doors
and windows.
2. Deny pests food, water, and shelter
– careful cleaning removes food
supplies and nests. Clean spills
immediately
3. Work with a licensed pest control
operator (PCO) – it is against the
law to use pesticides in food
service operations that are not
provided and distributed by a
licensed professional