3. Food Safety Standards of Operation. Our Management System for Assured Compliance and Excellence

Transcription

1 3. Food Safety Standards of Operation Our Management System for Assured Compliance and Excellence

2 3. Food Safety Standards of Operation Our Management System for Assured Compliance and Excellence TABLE OF CONTENTS 3.1 Introduction Module 1 Commitment and Responsibilities Food Safety Team Meeting Worksheet Action Planner Commitment and Responsibilities Module 2 Food Hazards and Controls Action Planner Food Hazards and Controls HACCP Flow Chat Menu HACCP Worksheet Module 3 Managing Prerequisite Systems and Standard Operating Procedures (SOPs) 3.10 Action Planner Managing Prerequisite Systems and Standard Operating Procedures (SOPs) Module 4 Facilities and Equipment Programmes Action Planner Facilities and Equipment Programmes 3.13 Module 5 Employee Health and Personal Hygiene Programmes 3.14 Action Planner Employee Health and Personal Hygiene Programmes Module 6 Cleaning and Sanitizing Programmes Action Planner Cleaning and Sanitizing Programmes 16

3 3.17 Module 7 Manager and Employee Food Safety Training Programmes 3.18 Module 8 Managing the Flow of Food Control Points and Critical Control Points (CPs and CCPs) 3.19 Action Planner Managing the Flow of Food: Control Points and Critical Control Points (CPs and CCPs) Module 9 Receiving Action Planner Receiving Module 10 Storage Action Planner Storage Module 11 Preparation / Production Action Planner Preparation / Production Module 12 Service / Distribution Action Planner Service / Distribution Module 13 ISO Registration and Other Third Party Certifications Module 14 Conclusion and Measurement Action Planner Conclusion and Measurement Module 15 Implementation Plan and Summary 31

4 3. Food Safety Standards of Operation Our Management System for Assured Compliance and Excellence 3.1 Introduction PURPOSE OF COMPASS GROUP S FOOD SAFETY STANDARDS OF OPERATION Food safety does not happen by accident at Compass Group. We recognize the necessity of having a comprehensive programme to manage product risk and the associated threat of foodborne illness and food-related injury in our business. As a responsible foodservice organization, we have such a programme. Our master plan for food protection focuses on three key elements: THE FOOD, THE PEOPLE that handle the food, and THE FACILITIES in which the food is handled. Each one of these elements is critical to the strength and success of our entire food protection programme; but the starting point for success for each element is a unit-level performance standard. The Food Safety Standards of Operation detailed on the pages that follow establish the Compass Group performance standard for food protection in our business units. This handbook is intended to introduce and define the unit manager s role and responsibilities associated with management of food safety on a day-to-day basis in their operation as they focus on: THEIR menu the food, THEIR employees the people, and THEIR premises and equipment the facilities. You will find this handbook to be organized to offer a systematic approach to implementation of a comprehensive and effective food safety programme at the unit level that is aligned with the Compass. In all cases, the unit manager must also reference the food safety policies and operating procedures established by their country/sector Safety manual. What if you have already fully implemented a food safety programme in your unit? Not to worry this handbook is for you, too! Review each of the modules to systematically validate, or confirm, the continuity and effectiveness of your programme over time. Carefully consider the information presented, and identify potential weaknesses and opportunities for modification and updating of the unit-specific procedures and controls you currently have in place. Food safety programme experts suggest that this programme review and validation process be conducted at least annually. It might be helpful if you think of this handbook as a road map that you follow initially, and then follow again (repeat the process) each year. Page 1 of 6 Introduction October 2007

5 Compass Group food safety policies and procedures, and as well the information and guidance that you will find in the modules that follow, are based on sound food science, current or proposed legislation, and industry best practice. In Module 1 you will find information on a key driver of success and excellence in food safety programmes The Food Safety Team and the Continuous Improvement Process. You are urged to consider the benefits of establishment of such a team in your unit that can share the responsibility of food safety management and its continuous improvement ; that is, directly involve select employees in: Evaluation of compliance, Identification of action items, Assignment of responsibilities, Training of employees, and Self-assessment. You will be pleased with the results! Food safety is an important business plan component across all of our brands and markets on all continents. Recognizing that sound science must be applied to the management of food safety, our programmes globally embrace the HACCP hazard analysis critical control points approach to the management of product risk. We focus on the flow of foods through our operations and the process of food handling. Strict safe food handling procedures to be followed at critical control points are established, and monitoring of adherence to these standard operating procedures is required, as is record-keeping to document our diligent efforts to keep food safe. This handbook is intended to guide Compass Group managers through a process to establish a simple yet effective food safety management system in their unit based on the principles of HACCP. HOW TO USE THIS HANDBOOK TO ACHIEVE COMPASS STANDARD FOOD SAFETY PRACTICES Contrary to popular opinion, the food safety function is not successfully integrated into operating procedures overnight, or instantaneously. HACCP implementation, in particular, involves far more than an exercise in handing out temperature log sheets to employees at particular workstations. Awareness must be heightened, knowledge must be expanded, skills must be sharpened, and behaviors must be changed. This guide will help you accomplish all of that and more in your unit! Compass Group recognizes a logical implementation progression towards conformance with Compass food safety practices, and operational excellence, as follows: Page 2 of 6 Introduction October 2007

6 Performance Level Description No Food Safety Unit does not have a food safety programme in place. Public health, jurisdictional compliance and licensure, and the brand are all at risk. No unit is permitted to remain at this performance level. All units must initiate a food safety programme implementation process. Start-up This is the start-up performance level for new units, or units with no food safety programme in place, as an implementation process is initiated and they progress towards conformance with Compass food safety practices. No unit is permitted to remain at this performance level for more than twelve (12) months. Compass This is the company performance standard to which all units must conform. Compliance with jurisdictional requirements and excellence in food safety practices is assured at this level. The Compass represents a Best in Class performance standard for our industry. Regardless of how you rate your unit s food safety programme, or at what point or under what circumstances you are starting your implementation process, read through each of the modules that follow, all the while thinking about your unit your menu, your employees, your premises and equipment. Be honest in your evaluation of your food safety programme and its conformance to the Compass Group performance standard that you are reading about. As mentioned in the previous section, this guide is not meant to stand alone, but instead should be used together with the detailed food safety policies and operating procedures that have been established by your country/sector. You will therefore need to have your country/sector food safety manual or written food safety standard operating procedures (SOPs) close by for reference as you consider your conformance. In most cases you will find your country/sector policies and operating procedures to be aligned with the standards and expectations detailed in this handbook. In other cases, where you discover key food safety operating procedures to be absent or weak in your unit, you will need to establish or modify them accordingly. To further support your food safety programme implementation or validation process, each module concludes with a series of detailed Action Planners to help you self-assess, plan for improvement, set targets, and track your progress. The action planner for Cleaning Chemicals Handling, which is found at the end of Module 6, Cleaning and Sanitizing Programmes, is shown below as an example. Here is how it works: Review each operating standard listed, and rate your conformance; that is: If you are just getting started, and have not yet implemented the item, check ( ) the NOT STARTED block. Don t be afraid to be honest in your self-assessment it is OK to just be getting started. What is most important is your identification of the actions required to implement the standard. Page 3 of 6 Introduction October 2007

7 If you have started to implement the item, but recognize that you still have some work to do to fully conform, check ( ) the PARTIALLY COMPLETED block. Be sure to identify the remaining actions required to fully conform. If you have validated that you have fully implemented the item, check ( ) the COMPLETED block, as well as the yellow START-UP PROGRAMME or green COMPASS STANDARD block in the far right column. Your goal is to check these blocks for each item listed as you achieve conformance with Compass Group operating standards. If you are confident that you have fully implemented and validated each operating standard listed for the programme that you are working through i.e. the Cleaning Chemicals Handling programme in the example below check ( ) the COMPASS STANDARD ACHIEVED block in the green bar at the bottom of the table. Great job! You have implemented one component of your food safety management system, and are well on your way to achievement of Compass performance and excellence in food safety practices. Cleaning Chemicals Handling Standard Current Compliance Status Actions Required Assigne d to Target Actual Performanc e Level No elements of a Cleaning Chemicals Handling programme have been implemented. No Programme / Not Post signs that identify assigned storage locations for all cleaning chemicals. Establish a Material Safety Data Sheet (MSDS) station and keep it up-to-date. Make sure your employees know where to find and how to use a Material Safety Data Sheet. Provide any necessary personal protective equipment for use by your employees. Train your entire staff on how to properly use and store all cleaning chemicals. (Include accident prevention, personal protection, and first aid procedures.) Keep records of all Cleaning Chemicals Handling training conducted with your staff, and file these food safety training Page 4 of 6 Introduction October 2007

8 records in your unit for an appropriate retention period. Actively observe and supervise daily to ensure that cleaning chemicals are stored and used properly. Actively observe and supervise daily to ensure that your employees are wearing required personal protective equipment when using cleaning chemicals. achieved for Cleaning Chemicals Handling programme. All of the operating standards listed above have been implemented in the unit and validated by the unit manager. Note: In all cases, compliance with stricter jurisdictional requirements is necessary as related to timeframe for implementation of operating standards. Rest assured, we recognize that full and effective implementation of your food safety management system will take some time likely six to twelve months if you are just getting started. IMPORTANT: As you work through this guide you should concentrate on implementation (or validation) of all yellow Start-up operating standards in each module first. Once you fully conform to the Start-up performance level in all modules, then go back to the Module 1 Action Planner and focus your efforts on working through the green Compass operating standards in each module. Return to your action planners with Not or Partially items to update your progress throughout the course of your implementation process as you continue to work through each of the modules in this handbook. Please take a moment before you get started to jump ahead to Module 14, Conclusion and Measurement. There you will find another tool to help you plan, set targets, and track progress Implementation Plan and Summary. You are encouraged to agree on target completion dates for each module with your supervisor before you get started. Again, it is perfectly acceptable to anticipate and plan a six- to twelve-month programme review and improvement process. As you can see, your supervisor is required to sign off on your completion of each module and achievement of Start-up and Compass food safety practices. Routine communication on your progress, including sharing of successes and challenges, is expected. Be reminded of your resources if you require assistance or have any questions about this handbook or any element of your food safety programme: Compass Group Technical Services food safety specialists Regulatory agency authorities Vendor partners in food safety and sanitation (suppliers of thermometers, single-use gloves, cleaning chemicals, audit partners, etc.) Sponsors of external food safety training and certification programmes Most Compass Group countries/sectors have a team of in-house, credentialed, food safety specialists who oversee regulatory compliance in the business and provide technical support to field operations with regard to food safety, sanitation, and HACCP matters. They revise and Page 5 of 6 Introduction October 2007

9 update country/sector food safety standards as necessary as regulations change and concerns emerge. Let this resource know your needs, challenges, and successes as you implement or improve your food safety programme. One last thing We believe that our careful consideration of current and proposed legislation in the development of our Food Safety Standards of Operation has resulted in operating procedures that support regulatory compliance in most jurisdictions. Of course, there will always be exceptions. When there is an exception, in all cases we must comply with the jurisdictional requirement that happens to be stricter than the related Compass Group standard. If a jurisdictional requirement is not as strict as one of our operating standards, then the opposite is true conformance with the Compass Group operating standard is expected. Page 6 of 6 Introduction October 2007

10 3. Food Safety Standards of Operation Our Management System for Assured Compliance and Excellence 3.2 Module 1: Commitment and Responsibilities Compass Group has enjoyed a long and successful history of satisfied customers. This is in large part due to our commitment to provide only the highest quality and safest food possible. Our aspiration for best in class food protection policies and programmes starts with the Compass Group PLC Board and extends to every employee in the company. Our top executives communicate their commitment and associated responsibilities through the global food safety policy statement signed by our chief executive officer. COMPASS GROUP PLC FOOD SAFETY POLICY STATEMENT GLOBAL Each of us at Compass Group has a moral obligation to safeguard each other, our customers and the environment by aspiring to operate a safe, injury free and healthy workplace serving food that is always safe to eat and which minimises our impact on the environment. Our primary concern is that the food we serve is prepared to the very highest standards using quality products and ingredients and as the very minimum we will comply with all relevant legislation and approved codes of practice. To ensure best practice we have developed a common minimum operating standards and set of behaviours which will be practiced at every location we operate. These are based on sound science, regulatory requirements, and industry best practice and are being introduced into all our operations and over the next five years will set the benchmark for our industry. We will regularly measure compliance against these standards and implement performance objectives to assure our clients and customers that we are providing food which is safe to eat while meeting their quality expectations. Specifically, we will require that: Food is always prepared under sanitary conditions that do not expose it to the risk of contamination All employees are provided with the information, training and tools necessary to Page 1 of 9 Commitment and Responsibilities October 2007

11 do their job in a hygienic and compliant manner Employees comply with all company food safety policies and procedures Management assume the role of supervision of our employees for compliance and conformance with these Standards We will also expect similarly high standards from our suppliers and contractors. It is my responsibility as Chief Executive to ensure that the appropriate resources, including human and financial ones, are committed towards implementing this policy across all our operations and communicating our policies and standards to all our employees. Our food safety performance will be considered at every management meeting in Compass Group and the Board will review this policy annually to ensure that it continues to reflect the aims and aspirations of the company and keeps up to date with legislative requirements. We will report annually in November on the introduction of and compliance with these standards and on the number of our units that meet the requirements of our Food Safety Audit. Richard Cousins Group Chief Executive Officer Unit-level Food Safety Policy We strive for a unit-level culture that is committed to excellence in food safety practices; one that demonstrates on a day-to-day basis the support and action of all employees called for by our chief executive in the global food safety policy statement. This expectation and operating standard can be communicated to your frontline team through the food safety commitment statement that follows. It is recommended that you post a copy of it in a conspicuous location in your unit after you have introduced it and discussed it with your staff. COMPASS GROUP UNIT- LEVEL FOOD SAFETY COMMITMENT STATEMENT Management and employees of this Compass Group operation are committed to foodborne illness and food-related injury prevention. We strive for complete assurance that our customers will never be made ill or be otherwise injured by our food. In order to achieve this operational excellence we are guided by Compass Group food safety standards and applicable jurisdictional regulations. Compliance with food safety policies, procedures, and standards is expected from all employees once they have been trained and coached in their correct application. Training that focuses on food safety hazards and controls is ongoing, as well as any time an incident or observation Page 2 of 9 Commitment and Responsibilities October 2007

12 justifies re-training or coaching. Management provides tools and products to perform safe food handling and sanitation tasks effectively and efficiently. If an employee does not know or understand how to do a task properly, he or she informs his or her supervisor, and then is taught to do it correctly. The goal of each individual in the operation is to perform each task correctly the first time and every time to assure zero-defect food safety and quality. In the event of an error, the employee takes any necessary action immediately to ensure that customer health and safety is not threatened. Employees report improper food handling practices, unsafe or unsanitary conditions, or suspect foods to management immediately. Management is likewise notified immediately if corrective action has not or cannot be taken. Management uses checklists and other methods to routinely verify that tasks are performed correctly and standards are being met, including those considered critical to the service of safe food. Proper job performance is acknowledged and positively reinforced by management. Alternatively, hazardous or poor job performance as related to the food safety function is not tolerated, and is addressed in accordance with Compass Group progressive counseling and disciplinary action policies and guidelines. Employees are encouraged to share their knowledge and skills, and they are invited to offer solutions to food safety and sanitation problems that arise. Compass Group policies, procedures, and standards can always be improved. Employees are encouraged to make suggestions to management as to how tasks can be enhanced, resulting in a higher degree of food protection. Food Protection Together We Can Make a Difference at Compass Group! ROLES AND RESPONSIBILITIES As a Compass Group unit manager you play a key role in achieving our objective of providing the highest quality and safest food possible. In fact, successful implementation and ongoing oversight of an effective food safety programme in your unit is pretty much entirely in your hands. Not to worry, though Compass Group recognizes that others must support your efforts. Your success will be contingent upon your understanding of what is expected of you, in general, as a Compass Group food safety manager in your unit, but also contingent upon your recognition of what others can and should be doing to assist you. What actions and tasks can you assign to your employees? What should your district manager (or equivalent next-level supervisor) assist with? What support should you expect from your client? What Is Expected of Compass Group Unit Managers? As with other business functions in your unit, it will be your leadership and participation in your food safety programme on a daily basis that will ensure its overall success. You are expected to train, motivate, and supervise your staff, as well as lead by example at all times. We are confident that you can meet this challenge! Your district manager will support you with any training or assistance that you need to lead this charge. If at any time you have any questions or concerns, please bring them to his or her attention. Likewise, you may contact your divisional food safety specialist. As mentioned in the Introduction section of this handbook, be sure to have a copy of your country food safety manual or copies of country food safety standard operating procedures (SOPs). Be Page 3 of 9 Commitment and Responsibilities October 2007

13 familiar with the specific safe food handling and sanitation practices that you are expected to understand, demonstrate, and supervise on a day-to-day basis in your unit. The foundation of your unit s food safety programme is two-fold: Policies and standard operating procedures to refer to and follow, and Ongoing foodhandler training. Both are equally important to the prevention of foodborne illness, and should be implemented simultaneously. You are expected to routinely conduct both group and on-the-job food safety training in your unit, and your employees are expected to participate in all training held in your unit as a condition of their employment. (Additional information on both employee and manager training may be found in Module 7.) Unit manager responsibilities include: Implementation of country/sector food safety policies and procedures in your unit. Compliance with jurisdictional requirements (including any that are stricter than Compass Group standards). Provision of proper tools and products to perform safe food handling and sanitation tasks effectively and efficiently. Assignment (delegation) of necessary food safety and sanitation tasks. Training and coaching of employees. This includes both ongoing, in-unit training, and as well coordination of compliance with any jurisdictional dictated food safety manager or foodhandler training and certification. Review ( verification ) of completed log sheets and other records of monitoring activities. Verification of records extends to following up with employees and coaching as necessary. Supervising for compliance. Self-inspection of your operation. Re-training and re-coaching of employees. (There will always be challenges and opportunities for improvement.) Reinforcing and recognizing proper food handling and a job well done! Addressing improper or hazardous food handling practices. Employee Responsibilities We likewise depend on the daily participation of each and every employee in the food safety programmes in our units. Their individual contribution to the food handling process is critical to its success; specifically, ensuring a safe finished product. Whether they are performing a simple task like washing their hands, or overseeing a more complicated assignment like monitoring temperatures and times during the cooling step for a cooked potentially hazardous food before storage, their individual actions and behaviors are critically important. Employee responsibilities include: Participation in training and coaching sessions. Doing it right. Following the rules! Monitoring food handling at critical points for adherence to standards. Page 4 of 9 Commitment and Responsibilities October 2007

14 Keeping records of their monitoring of the food handling process. Taking corrective action when necessary, or notifying the manager if they have not taken corrective action, or cannot correct a food handling error. Reporting known or suspect food hazards. Asking questions if they are unsure of how to do a task properly. Referral of any customer complaints immediately to the manager or chef. Referral of all questions about food ingredients to the manager or chef. Compass Group best in class food safety programmes always have a high level of employee involvement. District Manager / Operations Manager / Regional Manager Responsibilities Your district manager (or equivalent next-level supervisor) can be depended on to support your efforts towards compliance and excellence in food safety practices, including: Approving or coordinating any training or development that you need to confidently and effectively lead your food safety management charge. Supporting provision of proper tools to handle food safely in your unit. Liaising with the client on facilities compliance issues when improvements are necessary. Additional district manager responsibilities include: Verifying your participation in your food safety programme, and its continuous improvement. Routine evaluation of food handling in your unit, including intentional observation of employee monitoring of critical control points. Checking on your unit s food safety record keeping, including checking on your review and approval ( verification ) of completed log sheets. Assessment of sanitation standards in your operation. Verifying that your employee food safety training efforts are both ongoing and effective. Answering your questions, addressing your concerns, and assisting you as needed just ask! Client Responsibilities As you might expect, client responsibilities are generally related to the provision and continuing maintenance of compliant facilities. As well, our clients are frequently responsible for support services and various service contracts that are critical to safe food handling and regulatory compliance. The impact on food safety and sanitation in our operations when client support of these areas is weak or absent can be underestimated. Client responsibilities vary, but can include: Pest control Sewage disposal Water supply Equipment preventive maintenance Grease removal Grease trap cleaning Laundry Page 5 of 9 Commitment and Responsibilities October 2007

15 Recyclables removal Refuse removal Ventilation system cleaning Floor cleaning Other janitorial services IMPORTANT: Although through business contract or agreement responsibility for a specific support service may be assigned to the client or the client s designee, it is ultimately the unit manager s responsibility to ensure compliance with all related jurisdictional requirements. Regulatory authorities, in general, do not recognize any assignment of responsibility beyond the license/permit holder (i.e. typically Compass Group is the licensee/permitee). Compass Group Food Safety Specialists Remember, Compass Group Technical Services has in-house food safety specialists available to assist you with all food protection, sanitation, HACCP, and purchased product safety and quality matters. They help ensure that our food safety programmes and systems are based on application of the best available science, and our operating procedures control the food hazards of concern. Country/sector food safety specialist responsibilities include: Development and ongoing strengthening of country/sector food safety programmes, including standard operating procedures (SOPs). Oversight of regulatory compliance (both proactively and reactively). Supplier assessment and certification. Investigate allegations and direct food protection interventions across a wide array of potential incidents, emergency occurrences, and crises. Your food safety coach and technical resource! PERMIT TO OPERATE Unit managers are responsible for knowing and complying with their regulatory jurisdiction s requirements for permits to operate. Permit types vary from jurisdiction to jurisdiction. In general, a foodservice operation -type permit is required. Beyond that, other types of permits could be required, such as permits to operate permanent, temporary, mobile, and off-site foodservice sites; again, in accordance with jurisdictional requirements. Check with your regulatory authority. COMPLYING WITH REQUIREMENTS FOR PERMITS TO OPERATE IS A CRITICALLY IMPORTANT UNIT MANAGER RESPONSIBILITY! Also, be sure to check on your country s/sector s support of this important matter in some cases country/sector corporate departments are responsible for securing, renewing, and overseeing some or all permits/licenses to operate. In other cases, unit managers are responsible for securing and maintaining (renewing) a valid permit to operate issued by the regulatory authority. Best practice is to submit applications for all permits with associated permit fee payments at least 30 calendar days before the expiration date of the current permit for an existing operation, or the planned opening date for a new food operation. Be cautious in completing blanks on applications related to corporate information, such as officer names, addresses, and other corporation-related legal details. Always obtain approval (and Page 6 of 9 Commitment and Responsibilities October 2007

16 accurate details) from appropriate staff in your country s/sector s central office before providing this information. In some jurisdictions, in the case of new, converted, or remodeled operations, permits are issued by the regulatory authority only after: Required constructions plans, specifications, and related information is reviewed and approved by them, and A pre-operational inspection is conducted by the regulatory authority and passed! If you are involved in the planning of any new food operation, or conversion or remodeling of an existing space or operation, be sure to check on jurisdictional plan review requirements before the project gets started to avoid issues with the regulatory authority that can arise out of failure to comply with their plan review requirements. Regulatory issues can result in delays in opening an operation, and also failure to meet business targets and client expectations. One more thing Typically a permit may not be transferred from one corporation or other legal entity to another. This is important to note, as Compass Group commonly takes over management of foodservice operations previously managed by others. In all cases, permits to operate Compass Group operations must be secured in the name of Compass Group or one of its legal entities. This requirement does not apply to permits to operate that are for whatever reason held in the name of the client. Finally, post all permits to operate in a location in the operation that is conspicuous to customers. THE FOOD SAFETY TEAM AND THE CONTINUOUS IMPROVEMENT PROCESS An essential component of an effective food safety programme is a team approach; that is, management and employees working together to identify errors and problems, determine causes, and agree on solutions and establish operating standards to ensure the continuing service of safe, high quality food. The commitment and efforts of every employee is necessary on a day-to-day basis as all of the programmes that Compass Group is known for are executed in our business units. This team approach is likewise critical to the successful implementation of a food safety programme, including HACCP. You are encouraged to establish a food safety team as your first step in implementing your unit s food protection programme. This team can also help you manage the food safety function in an efficient manner in your unit on an ongoing basis. Why a Team Approach Works A team approach to food safety management in your unit is recommended because a higher degree of commitment, cooperation, effort, and motivation will develop. Food safety team members should be encouraged to share their knowledge and skills, and identify and help solve problems in the operation. Through direct employee involvement in implementation and improvement of your food safety programme, procedures for accomplishing tasks will be simplified, and a greater assurance of compliance with food safety standards will result. Your employees will contribute to the unit s more efficient, safe, and profitable operation! Compass Group units with best in class food safety programmes have an active food safety team that meets regularly. Page 7 of 9 Commitment and Responsibilities October 2007

17 Who Should Be a Member of Your Food Safety Team? Ideally, your food safety team should include a representative from each of the major functional areas of your operation. In a large operation having many employees, generally this includes (but is not limited to): The unit manager, Chef, A hot production employee, Cold production employee, The receiver, A service employee, Cashier, Warewashing employee, Utility employee, and Catered event representation. In a small operation with only a few employees, the food safety team will involve only a few of the positions listed above; or in some cases all employees will participate. In all cases, the unit manager will serve as the team leader. Role of the Food Safety Team The food safety team will initially assist with implementation of your unit s food safety programme and HACCP plan. Ongoing responsibilities will surround monitoring, self-inspection, training, and verification activities. At least annually your team will assist with validation of the effectiveness of your unit s food protection programme over time. Preparing for and Conducting Successful Team Meetings Food safety team meetings, like any other outcome-based meetings, should be well organized and conducted with enthusiasm. Post meeting notices at least one week in advance so members can plan accordingly. The same day and time, i.e. the last Tuesday of the month at 1:30pm, is an efficient approach to scheduling. Monthly meetings are suggested, as agreed-upon action items will require attention and demand your team members time between meetings. In many cases a more frequent meeting schedule can be managed. Limit meetings to one hour or less for maximum effectiveness. Always have an agenda, and document attendance. A sample Food Safety Team Meeting Worksheet for use in organizing your meetings is provided at the end of this section for your consideration. Attention to several other details will contribute to the success of your food safety team meetings: First, be sure to introduce the team and its role to the rest of your staff. Explain that Compass Group constantly reviews and strengthens all of its food protection programmes, and the food safety team will be reviewing the standards and systems in your operation. Second, provide copies of all of the written standard operating procedures to be discussed at the next meeting in advance to permit review by all team members at their own pace. Do not waste valuable meeting time reading standards and written procedures. Make this reading an assignment to be completed between meetings. Third, encourage the participation of all team members in discussions and decision-making. Page 8 of 9 Commitment and Responsibilities October 2007

18 Finally, you are encouraged to offer an incentive to your team. (Certainly the time off from regular duties to participate in meetings may represent an incentive to some members.) Be as creative as your budget permits! At the very least, take advantage of print opportunities to recognize your team members i.e. mention their names in articles in company publications, client newsletters, and similar print communications. Consider posting certificates issued to each member, acknowledging their individual contribution. If you can afford it, award occasional movie passes or similar inexpensive tokens of appreciation. How to Apply Continuous Improvement to Your Team s Process It s pretty easy to apply the principles of continuous improvement to your food safety team s work using the Food Safety Standards of Operation detailed in this handbook. Work through each of the remaining modules, one at a time, over the next six to twelve months. For each food safety programme area addressed in the module: REVIEW STANDARD OPERATING PROCEDURES in place in your unit with your food safety team. Also review the related food safety policies and operating procedures established by your country/sector ( the country/sector food safety manual or country/sector food safety standard operating procedures ). EVALUATE COMPLIANCE in your unit with the Compass Group standards and expectations being reviewed. Discuss this as a team. IDENTIFY ACTION ITEMS necessary to improve Compass compliance in your unit. ASSIGN RESPONSIBILITIES for improvement and compliance. Agree on corrective actions as a team, who will be responsible for each item, and timeframes for completion. TRAIN EMPLOYEES on the standards, procedures, and specific behaviors and tasks necessary for improvement and compliance. SELF-INSPECT to make sure that your employees are getting it right and your unit is in compliance. INVOLVE YOUR FOOD SAFETY TEAM DIRECTLY IN ALL OF THESE ACTIVITIES! A continuous improvement approach as defined above will ensure your success as you initially work through each module of this handbook. Then, apply the same principles on an ongoing basis as your food safety programme matures. Finally, review this handbook using a similar approach at least once a year to validate that your food protection programme is effective over time. The annual validation process will be far less time-consuming, but just as valuable. Page 9 of 9 Commitment and Responsibilities October 2007

19 3.3 Food Safety Team Meeting Worksheet Unit Name Unit Number Attendees Absent: Agenda Action Items Assigned Action Required By Whom By When Food Safety Team Meeting Worksheet October 2007

20 3.4 Action Planner Commitment and Responsibilities Commitment and Responsibilities Standard Current Compliance Status Actions Required Assigne d to Target Actual Fully Implemented and Validated Commitment and Responsibilities considerations have not been reviewed and associated actions have not been initiated. No Programme / Not Introduce and discuss the Food Safety Commitment Statement with your entire staff, and post a copy in a conspicuous location. Communicate the expectation of support and action by all employees. Maintain the country/sector food safety manual (or copies of country/sector food safety standard operating procedures) in the unit for continuing reference. Maintain documents detailing jurisdictional regulatory requirements in the unit for continuing reference. Maintain contact information for the regulatory authority readily available. Discuss your preparedness to lead the food safety management charge with your district manager*, and schedule training and/or development agreed to be needed. * Or equivalent next-level supervisor Review client responsibilities that are critical to safe food handling and regulatory compliance with your district manager, i.e. provision and maintenance of facilities and various support service contracts. Agree on a process for effective communication of issues as they arise. Maintain contact information for the divisional food safety specialist readily available. Page 1 of 2 Action Planner Commitment and Responsibilities October 2007

21 Comply with your regulatory jurisdiction s requirements for any necessary permits to operate, and post all permits in a location that is conspicuous to customers. Discuss the plan to implement (or validate) Compass food safety practices with your district manager. Review the Implementation Plan and Summary in Module 14 and agree on target completion dates. Review staff compliance with mandatory Compass or jurisdictional food safety manager and/or foodhandler training, and schedule programme participation as needed for managers and employees. Establish a food safety team involving management and employees working together to implement, help manage, and continuously improve your food protection programme. achieved for Commitment and Responsibilities. All of the operating standards listed above have been implemented in the unit and validated by the unit manager. Note: In all cases, compliance with stricter jurisdictional requirements is necessary as related to timeframe for implementation of operating standards. NEXT action item for this module after all Start-up Programme (yellow) boxes are checked Review your completed Action Planner with your district manager (or equivalent next-level supervisor) when actions required are completed and you are confident that all Start-up standards have been fully implemented and validated. Discuss your accomplishments, and provide evidence that your programmes and procedures are active and effective. Then, go to the Implementation Plan and Summary in Module 14 your district manager s agreement that the Start-up for Commitment and Responsibilities has been achieved may now be recorded. FINAL action item for this module after all Compass Standard (green) boxes are checked Review your completed Action Planner with your district manager (or equivalent next-level supervisor) when actions required are completed and you are confident that the Compass has been fully implemented and validated. Discuss your accomplishments, and provide evidence that your programmes and procedures are active and effective. Then, go to the Implementation Plan and Summary in Module 14 your district manager s agreement that the Compass for Commitment and Responsibilities has been achieved may now be recorded. Page 2 of 2 Action Planner Commitment and Responsibilities October 2007

22 3. Food Safety Standards of Operation Our Management System for Assured Compliance and Excellence 3.5 Module 2: Food Hazards and Controls Noroviruses Hepatitis A virus Salmonella typhi Shigella species Staphylococcus aureus Streptococcus pyogenes Campylobacter jejuni Cryptosporidium parvum Entamoeba histolytica Giardia lamblia Enterohemorrhagic Escherichia coli Enterotoxigenic Escherichia coli Nontyphoidal Salmonella Taenia solium Vibrio cholerae 01 Yersinia enterocolitica If you are wondering about the correct pronunciation of any of the bugs listed above, not to worry all you need to know is that, remarkably, they are all microorganisms (microscopic organisms) that can transmit infectious disease through the food supply! Transmission can be via food contaminated at its source, or by an infected foodhandler with diarrheal illness. Both pose a threat to our business that we cannot afford to ignore; hence, the need for strict controls and a company performance standard to which all units must conform. Foodborne illness is a major cause of personal distress, preventable death, and avoidable economic burden. Each year millions of people become ill from microorganisms in food, resulting in thousands of needless deaths. Where reported foodborne outbreaks were caused by mishandling of food, often the mishandling occurred in a food establishment where ready-to-eat food was prepared and provided to the public for consumption. The information provided in this module will remind you in general of the food hazards that our industry is faced with, and as well the systems and controls that responsible companies like Compass Group need to have in place to prevent foodborne illness associated with food handling in their business. Our tested and proven approach to management of food safety through prerequisite systems, standard operating procedures, and application of HACCP principles will be introduced. RISKS ASSOCIATED WITH FOOD Many of the foods that we handle in Compass Group operations are agricultural products. They started their journey to our back doors as plants and animals, raised in the environment. It is therefore likely that microorganisms are associated with them. Some of these organisms may be pathogens, which means that under the right conditions and at certain levels they can make the Page 1 of 9 Food Hazards and Controls October 07

23 person who happens to eat them ill. It is not uncommon for raw animal foods, such as meat, poultry, fish/seafood, and eggs, to naturally carry bacteria, viruses, or parasites that can be harmful to humans. Produce, too, may be contaminated in the raw state with microorganisms from the environment; for example, from the soil in which it is grown. Produce has been increasingly recognized as a potential vehicle for pathogenic microorganisms over the past decade. Also because foods come from the environment, on occasion they can contain foreign material or foreign bodies, such as stones, that can cause consumer injury (or at the very least, impact customer satisfaction). Inherent hazards may also be present because of further processing practices, despite best efforts; for example, detection of a piece of clam shell in a chowder, or a pit in an olive that is labeled and sold as pitted. Finally, at times other contaminants, such as metal fragments, machinery parts, and cleaning chemicals, inadvertently end up in food during processing, and even during handling in our operations if we are not careful, and can lead to injury, illness, or death. Definition: HAZARD means a physical, chemical, or biological contaminant that can cause a food to be unsafe for human consumption. Food hazards include: Physical contaminants, such as o Stones o Glass o Metal fragments o Hair o Packaging materials staples, for example Chemical contaminants o Non-food-grade equipment lubricants o Cleaning compounds o Food additives in excessive amounts o Pesticides Biological concerns, such as o Contamination of food by bacteria, parasites, or viruses o Growth of bacteria in food o Survival of bacteria, parasites, or viruses in inadequately cooked food o Production of toxin by bacteria in food o Cross-contamination of otherwise safe food by bacteria, parasites, or viruses present in other foods, or on unclean surfaces, including on hands/gloves. In fact, biological agents are the leading cause of confirmed foodborne illness outbreaks. The main reasons for the outbreaks are: Improper holding temperatures, Poor personal hygiene, Improper cooking temperatures, Unsafe sources of foods, and Contaminated equipment. Page 2 of 9 Food Hazards and Controls October 07

24 The Compass prerequisite systems and standard operating procedures described in this handbook can help you control the food hazards in your unit with confidence, including the biological concerns. Your first step towards implementation and adherence to them on a day-today basis is to have a good understanding of what they are and why they are important. PREREQUISITE SYSTEMS AND STANDARD OPERATING PROCEDURES Definition: PREREQUISITE SYSTEMS means the solid foundation of all of the fundamental programmes and procedures that actively control hazards throughout the food operation. (They are commonly referred to as prerequisite systems because they must be implemented and effective before a HACCP programme can be successfully implemented and relied on to further control food hazards in an operation.) Safe food handling in your unit starts with proper design of the facility and functional equipment and ongoing maintenance programmes, as well as: Employee health and hygiene programmes Cleaning and sanitation programmes Supplier selection and product specification programmes Manager and employee food safety training programmes When these prerequisite systems are solidly in place, HACCP implementation can be easier and more effective because it allows you to concentrate on the specific hazards associated with the food and its handling in your unit. Your prerequisite programmes help you control your facilities in which the food is handled and your people that handle the food. These programmes ensure that*: Safe, high quality product is purchased from approved suppliers. The water supplied to the operation is potable and otherwise adequate. Food-contact surfaces, including utensils, are cleaned and sanitized, and maintained in good condition. Raw animal foods do not contaminate other raw food, or ready-to-eat or cooked food. Toilet facilities are accessible and maintained. Handwashing facilities are located in food preparation, food dispensing, and warewashing areas, and in or immediately adjacent to toilet rooms, and are equipped with hand cleaning supplies and single-service towels or approved hand drying devices. An effective pest control programme is in place. Toxic compounds are properly labeled, stored, and safely used. Contaminants such as condensate, lubricants, pesticides, cleaning compounds, chemical sanitizing agents, and other toxic materials do not contact food, food-contact surfaces, or paper products, including food-packaging disposables. Food, food-contact surfaces, and paper products do not come in contact with and are not contaminated by physical hazards such as jewelry, broken glass from light fixtures, etc. The person-in-charge is knowledgeable in food safety requirements. * This list is not all-inclusive. Page 3 of 9 Food Hazards and Controls October 07