1. ServSafe™ Exam Prep & Study Guide
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2. 9. Food Safety Management Systems
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3. Section Goals
• Describe the prerequisite • Describe the seven
programs that must be in principles of a HACCP
place to implement a system and be able to
food safety management give examples of actions
system. that demonstrate each
• Describe the risk factors one.
and interventions used in • Understand and describe
Active Managerial the fundamental
Control. principles of crisis
• List the steps in management.
implementing an Active
Managerial Control
system.

4. Definitions
• Food Safety Management System – A group of procedures and practices
intended to prevent foodborne illness.
• HACCP – Hazard Analysis Critical Control Point: A system for controlling
risks and hazards throughout the flow of food.
• Critical Control Point – In HACCP: A point in the flow of food where one
can intervene to prevent, eliminate, or reduce hazard(s) to a safe level.
• Critical Limit –In HACCP: The measurable standard related to a Critical
Control Point. Often a specific time or temperature. (E.g., The critical limit
for cooking a chicken breast is 165˚F.)

5. Prerequisite Programs
• Personal Hygiene • Facility Design &
Program Equipment Program
• Supplier Selection & • Food Safety Training
Specification Program Program
• Sanitation & Pest
Control Program

6. Active Managerial Control
Active Managerial Control focuses on controlling
the five most common risk factors that cause
foodborne illness, as identified by the CDC.
1. Purchasing food from unsafe sources.
2. Failing to cook food adequately.
3. Holding food at incorrect temperatures.
4. Using contaminated equipment.
5. Practicing poor personal hygiene.

7. Active Managerial Control (cont’d)
The FDA Food Code has identified five ways to control these
common risk factors. They are:
– Demonstration of Knowledge: Food managers need to show
that they can demonstrate what to do to keep food safe.
– Staff health Controls: Policies & procedures to make sure
employees are practicing good personal hygiene.
– Controlling hands as a vehicle of contamination: Controls to
help prevent cross-contamination from hands to food.
– Time & Temperature Control: You must keep food out of the
temperature zone.
– Consumer Advisory: You must provide notice to your customers
regarding the risks of consuming raw or undercooked food.

8. The Active Managerial Approach
The steps involved in establishing an Active
Managerial Approach System are:
– Consider The Risk Factors: Identify issues that could
impact food safety.
– Create Policies & Procedures: Create policies &
procedures to address these risk factors.
– Monitor Those Policies & Procedures : Monitor that
the procedures & policies are being followed.
– Verify The System: Check that the established policies
and procedures are keeping food safe.

9. HACCP
• HACCP (Hazard Analysis Critical Control Point)
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.

10. The HACCP Approach
• The HACCP Plan is based on seven basic
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 The System Works
7. Establish Procedures For Record Keeping &
Documentation

11. Principle 1: Conduct a Hazard Analysis
• Identify and assess potential hazards in the
flow of food you serve. Start by looking at how
food is processed in your operation and group
like items together.

12. Principle 2: Determine Critical Control
Points (CCPs)
• Identify the points in the process where
hazard(s) can be reduced to safe levels or
eliminated.

13. Principle 3: Establish Critical Limits
• For each CCP establish minimum and/or
maximum limits.

14. Principle 4: Establish Monitoring
Procedures
• Once critical limits have been established, find
the best way for your operation to check them
to make sure these limits are constantly and
consistently met.

15. Principle 5: Identify Corrective Actions
• Identify the steps that must be taken if critical
limits are not met.

16. Principle 6: Verify That The System
Works
• Determine whether the plan is working as
intended to keep food items safe to eat.

17. Principle 7: Establish Procedures For
Record Keeping & Documentation
• Maintain the written HACCP Plan and keep all
documentation created in developing it.

18. When Is a HACCP Plan Required?
• When smoking food to preserve it.
• When using additives such as vinegar to preserve food
or eliminate the need for time-temperature control.
• When curing food.
• When custom processing animals. (Such as dressing
game for personal use.)
• When packaging food using reduced oxygen (or
related) packaging (ROP) methods.
• When treating juice on-site and packaging for later
sale. E.g., pasteurization
• When sprouting seeds or beans
• When offering live, mollusks from a display tank

19. Crisis Management
A successful crisis management plan focuses on;
preparation, response and recovery.
– Preparation: Ensure staff is trained to deal with a
foodborne illness outbreak including incident
forms, an emergency contact list and communication
plan.
– Response: Have a plan to quickly respond to a
potential crisis
– Recovery: Develop a plan to recover from a foodborne
illness and reassure potential customers that the food
you serve is safe

20. ServSafe Essentials
ISBN: 0135026520
http://nraef.org
http://www.servsafe.com

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