food safety seminar for restaurant managers june 2011 - vasilis theodossiou
TRANSCRIPT
FOOD SAFETY SEMINAR
A NEW AGE…
Psychology of auditor / auditee
Risk assessment
ISO 22000 Check day
Psychology of auditor / auditee
There are auditors and…
…auditors.
Internal Auditor
External Auditor
They should be treated the same!!!
In the next slides you will see how the restaurant managers should deal with the authorities during an inspection.
Take a good look because this approach is one of the most appropriate for win – win cooperation (organization – authorities)
In the beginning everything seems difficult …like climbing a tall ladder
In reality if you follow certain steps…
…you will become winners!
Here’s how!
Step No 1 :
Visual contact , smile
Step No 2 :
Greetings, write down names , phones
Visual contact , smile
Step No 3 :
Grab paper, a pen & cooperate
Visual contact , smile
Greetings, write down names , phones
Step No 4 :
Summing up
Visual contact , smile
Greetings, write down names , phones
Grab paper, a pen & cooperate
Step No 5 :
Farewell
Visual contact , smile
Greetings, write down names , phones
Grab paper, a pen & cooperate
Summing up
Step No 6 :
Inform organization
Visual contact , smile
Greetings, write down names , phones
Grab paper, a pen & cooperate
Summing up
Farewell
Anybody wondered what was that triangle, far right, descending while you were ascending the ladder?
Risk assessment
Risk assessment is the heart of ISO 22000 system.
Simple steps!!!!!
1st : Hazards’ identification
e.g. Microbiological hazards in the final product
1st : Hazards’ identification
2nd : Hazards’ analysis
e.g. Salmonella in the final product
e.g. What else can Salmonella do?
1st : Hazards’ identification
2nd : Hazards’ analysis
3rd: Control measures / decisions
e.g. Salmonella in the final product
e.g. What else can Salmonella do? e.g. Cooking until 75°C internal temperature
1st : Hazards’ identification
2nd : Hazards’ analysis
3rd: Control measures / decisions
4th : Implementation &
Observation of control measures
e.g. Salmonella in the final product
e.g. What else can Salmonella do?
e.g. Cooking until 75°C internal temperature
e.g. Record temperature twice per day
1st : Hazards’ identification
2nd : Hazards’ analysis
3rd: Control measures / decisions
4th : Implementation &
Observation of control measures
5th : Process Review
e.g. Salmonella in the final product
e.g. What else can Salmonella do?
e.g. Cooking until 75°C internal temperature
e.g. Record temperature twice per day
e.g. is everything according to plan
or it needs any change?
1st : Hazards’ Identification
2nd : Hazards’ analysis
3rd: Control measures / decisions
4th : Implementation &
Observation of control measures
5th : Process Review
e.g. Salmonella in the final product
e.g. What else can Salmonella do?
e.g. Cooking until 75°C internal temperature
e.g. Record temperature twice per day
e.g. is everything according to plan
or it needs any change?
1st : Hazards’ Identification
2nd : Hazards’ analysis
3rd: Control measures / decisions
4th : Implementation &
Observation of control measures
5th : Process Review
e.g. Salmonella in the final product
e.g. What else can Salmonella do?
e.g. Cooking until 75°C internal temperature
e.g. Record temperature twice per day
e.g. is everything according to plan
or it needs any change?
What a manager should know?
1. To FIND the hazards that are lurking around.- To “walk” the restaurant. - To have an understanding of hazards according to HACCP.- To talk with his colleagues and actively “listen” to them.
2. To write down WHO is going to get hurt and HOW.
3. To write down the existing measures to reduce or eliminate the possibility that somebody will get hurt. In the case there are no measures, he/she establish new ones.
4. To implement the measures. - good communication with the personnel.
5. To review this plan once per year. - good communication with the personnel.
Risk assessment is different for EACH restaurant
Risk assessment is different for EACH restaurant
First materials
Risk assessment is different for EACH restaurant
personnel
First materials
What do you observe;
Risk assessment is different for EACH restaurant
HIGH risk area
First materials
personnel
You have to locate your
HIGH RISK AREAS !
ISO 22000 restaurant checklist
The auditors will search for:
An auditor will search for:
Pest Control Records
An auditor will search for:
Pest Control Records
Cleaning & Sanitation Records
An auditor will search for:
Pest Control Records
Cleaning & Sanitation Records
Employee ‘s Health Personal
Booklet Records
An auditor will search for:
Pest Control Records
Cleaning & Sanitation Records
Employee ‘s Health Personal
Booklet Records
ISO 22000 Records
An auditor will search for:
Pest Control Records
Cleaning & Sanitation Records
Employee ‘s Health Personal
Booklet Records
ISO 22000 Records Table of contents
An auditor will search for:
Pest Control Records
Cleaning & Sanitation Records
Employee ‘s Health Personal
Booklet Records
ISO 22000 Records Table of contents
Food Safety Policy
An auditor will search for:
Pest Control Records
Cleaning & Sanitation Records
Employee ‘s Health Personal
Booklet Records
ISO 22000 Records Table of contents
Food Safety Policy
Communication of non-conformances
An auditor will search for:
Pest Control Records
Cleaning & Sanitation Records
Employee ‘s Health Personal
Booklet Records
ISO 22000 Records Table of contents
Food Safety Policy
Communication of non-conformances
Employees’ responsibilities
An auditor will search for:
Pest Control Records
Cleaning & Sanitation Records
Employee ‘s Health Personal
Booklet Records
ISO 22000 Records Table of contents
Food Safety Policy
Communication of non-conformances
Employees’ responsibilities
Critical Control Points
An auditor will search for:
Pest Control Records
Cleaning & Sanitation Records
Employee ‘s Health Personal
Booklet Records
ISO 22000 Records Table of contents
Food Safety Policy
Communication of non-conformances
Employees’ responsibilities
Critical Control Points
Recalls / Withdrawals
An auditor will search for:
Pest Control Records
Cleaning & Sanitation Records
Employee ‘s Health Personal
Booklet Records
ISO 22000 Records Table of contents
Food Safety Policy
Communication of non-conformances
Employees’ responsibilities
Critical Control Points
Recalls / Withdrawals
Temperatures during receiving
An auditor will search for:
Pest Control Records
Cleaning & Sanitation Records
Employee ‘s Health Personal
Booklet Records
ISO 22000 Records Table of contents
Food Safety Policy
Communication of non-conformances
Employees’ responsibilities
Critical Control Points
Recalls / Withdrawals
Temperatures during receiving
Employees’ Food Safety Education Records
a CLEAN store!
And don’t forget: good preparation and job always pays back and must be CELEBRATED…
Vasilis Theodossiou Quality Assurance Manager Food TechnologistFood Plus S.A.
June 2011
Want more?*
* - Notes of the presentation. - A hidden role play game & to play it! - A detailed explanation on HOW one should present it using techniques to grasp the attention of the audience. - Time management of the presentation.