Implementation & Maintenance of a LM Control Program

Implementation

• Management buy-in

• Identify critical factors for control program

• Develop record & verification systems

• Train employees

Management Buy-In

Program requirements:• $$$• Time• Additional resources & manpower

Benefits:• Decreased risk of food safety problems

– Harm to customers– Lawsuits– Lost business

Identify Critical Factors

Food Safety Factors Throughout Operation:

• Preparation & storage of food

• Employee practices

• Equipment

• Sanitation

• Environment

Develop Record & Verification System

Tailored to Establishment

• Simple

• Traceable & easy to review

• Covers all critical factors– Frequency

Train Employees

Consider:

• How will training be done– Third party or internal?

• What each employee needs to know

• Amount of material to be covered

Maintenance

• Maintain record keeping system

• Conduct internal & third party audits

• Dedicate employee time to food safety

• Consider microbiological testing

• Have a recall plan

• Revise food safety program periodically

• Provide on-going training

Maintain a Record Keeping System

Periodic review to ensure:

• All records being kept?– Correctly filled out– Correctly filed

• Any problems with records?– Critical factors in compliance

Conduct Audits

Internal & Third Party

• Identify missing components

• Resolve system conflicts

• Improve efficiency

• Local, state or federal inspector input

Dedicate Employee Time

A portion of employees’ time should be devoted to food safety tasks

• Tasks include:– Checking critical factors, record keeping,

sanitation, attending periodic training

• Special assignments– Food safety monitor– Help with auditing

Consider Microbiological Testing

• Regular basis

• If problem areas are uncovered:– Modify employees’ food

safety duties– Review sanitation program– Change food vendors

Recall Plan

• Have detailed plan in place– Develop a recall team– Develop a recall plan– Consult regulatory agency for requirements– Develop monitoring procedures

• Carry out periodic mock recalls– Choose & item and carry out recall– Make change as necessary

Revise Program

Major changes to:• Products

– New– Vendors – Preparation

• Structural • Equipment• Regulations

Audit to identify other changes

On-going Training

• Topics– Equipment– Sanitation– Personal hygiene– Good retail practices – Cross-contamination– Record keeping

• Purpose– Refresher– Emphasize

importance