Management of Food Safety Practices – Achieving Ac.pdfVIP

Annex 4 Management of Food Safety Practices – Achieving Active Managerial Control of Foodborne Illness Risk Factors 1. ACTIVE MANAGERIAL CONTROL 2. INTRODUCTION TO HACCP 3. THE HACCP PRINCIPLES 4. THE PROCESS APPROACH – A PRACTICAL APPLICATION OF HACCP AT RETAIL TO ACHIEVE ACTIVE MANAGERIAL CONTROL 5. FDA RETAIL HACCP MANUALS 6. ADVANTAGES OF THE HACCP PRINCIPLES 7. SUMMARY 8. ACKNOWLEDGEMENTS 9. RESOURCES AND REFERENCES 1. ACTIVE MANAGERIAL CONTROL (A) What is the common goal of operators and regulators of retail food and food service establishments and what is presently being done to achieve this goal? The common goal of operators and regulators of retail and food service establishments is to produce safe, quality food for consumers. Since the onset of regulatory oversight of retail and food service operations, regulatory inspections have emphasized the recognition and correction of food safety violations that exist at the time of the inspection. Recurring violations have traditionally been handled through re-inspections or enforcement activities such as fines, suspension of permits, or closures. Operators of retail and food service establishments routinely respond to inspection findings by correcting violations, but often do not implement proactive systems of control to prevent violations from recurring. While this type of inspection and enforcement system has done a great deal to improve basic sanitation and to upgrade facilities in the United States, it emphasizes reactive rather than preventive measures to food safety. Additional measures must be taken on the part of operators and regulators to better prevent or reduce foodborne illness. Annex 5 of the Food Code provides additional information on conducting risk-based inspections. It should be reviewed in Annex 4 – Management of Food Safety Practices – Achieving Acti