Transcript Sushi and Sashimi FSP - Centre for Food Safety

Food Safety Plan — Sashimi/ Sushi
Training Materials
Centre for Food Safety
Content
Background
Brief introduction to Food Safety Plan
Factors to be considered when developing Food
Safety Plan
How to implement Food Safety Plan
Basic requirements
Sources of further information
Appendix
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Background
Increased Public concern on Food Safety in recent
years, due to:
Increase in number of food poisoning cases.
Emerging new foodborne pathogens. e.g. E. coli O157:H7
Owing to the advancement of global communication, the
public can assess promptly to information about food
incidents.
The food trade is responsible for manufacturing
and / or selling safe food
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Background
The aim of this course is to introduce
a food safety management system,
named Food Safety Plan, to the
sashimi / sushi food trade
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Brief Introduction to Food Safety Plan
Traditional Management System
Packaging
Storage
Receiving
Emphasis on
Slicing
Finished
Product
Weaknesses
Environmental hygiene • Reactive
• Unable to prevent problems (look
• End-product testing
into the problems when they arise)
•
Therefore a new strategy must be developed ……
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Brief Introduction to Food Safety Plan
New strategy — Food Safety Plan
Storage
Receiving
Packaging
Slicing
Finished
product
Product
Safety
assured
Emphasis on
Strength
• Monitor the production process
• Preventive
• Identify the potential hazards
beforehand
• Less dependent on end-product
testing
• Minimize the risk
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Factors to be considered
The following factors must be considered before
developing a Food Safety Plan：
Characteristics of sashimi / sushi
Pathogens related to sashimi / sushi and their
transmission pathways
Causes of food poisoning outbreaks related to
the consumption of sashimi / sushi
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Characteristics of Sashimi / Sushi
High water content and protein content
Flavor the growth of pathogens
No cooking is required generally
Absence of pathogen-killing step during preparation
A lot of hand contact
Higher probability of contamination by pathogens
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Pathogens related to Sashimi / Sushi
Salmonella
Source: gastro-intestinal tract and feces of humans and animals
Staphylococcus aureus
Source: skin, hair, nose and throat of humans
Vibrio parahaemolyticus
Source: marine environment and seafood
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Transmission pathways of pathogens related to
Sashimi / Sushi
Salmonella
Staphylococcus aureus
Sashimi /
Sushi
Vibrio parahaemolyticus
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Causes of Food Poisoning Outbreaks related to the
Consumption of Sashimi / Sushi
Prepare food too far in advance
Prolonged storage of food at ambient temperature
Use of unsafe food source (contaminated ingredients)
Cross-contamination (by staff with poor personal
hygiene or by contaminated utensils）
Involve infected staff in food preparation
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Preventive Measures
Note：Due to the absence of cooking / reheating step in the
preparation of sashimi / sushi, control of hazards must be
focused on
Prevent Contamination
To prevent contamination of food：
Prevent Growth of pathogens
1. All foods should be purchased from a reliable and reputable source
2. Avoid contamination by staff with poor personal hygiene,
contaminated food or utensils
To prevent growth of pathogens：
1. Avoid preparing food too far in advance
2. Store foods in chilled (4°C) / frozen conditions (-18°C)
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How to implement Food Safety Plan
Please refer to the booklet “How to Implement
a Food Safety Plan”
Stage 1:
Planning
Stage 2:
Draw a flow diagram
Stage 3:
Apply the basic principles of Food Safety
Plan
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Stage 1 : Planning
Assemble a team
Gather staff from relevant sections
Responsible for developing the Food Safety Plan
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Stage 2 : Draw a flow diagram
List out each step in the production process
from purchasing of raw materials to point of
service
Flow diagrams will be different for various
modes of operation
Example : Flow diagram for production of sashimi
Receiving
Storage
Thawing
Slicing
Display
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Stage 3 : Apply the basic principles of Food Safety Plan
a. List all potential hazards (Hazards Analysis)
b. Identify preventive measures and set control
limits
c. Establish monitoring procedures
d. Establish corrective actions
e. Keep records
f. Check and review
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How to implement a Food Safety Plan
Receiving
Thawing
Storage
Display
Slicing
An example illustrating the application of the principles of
Food Safety Plan in the production of sashimi is shown at
Appendix 1
Exercise
According to the mode of operation at your own food
premises, please develop a Food Safety Plan using the
form provided in Appendix 2
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Basic Requirements
A Food Safety Plan should include some basic requirements in
order to achieve effective control of hazards. They include:
Appropriate design of establishment & facilities
Good personal hygiene among staff
Establishment of a cleansing and sanitation
programme
Establishment of a waste disposal & pest control
programme
Provision of staff training
Establishment of a system for customer complaint
Please refer to the booklet “How to implement a Food Safety Plan” for details
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Sources of further information
For more information:
1. Contact the Communication Resource Unit,
Centre for Food Safety
Address
: 8/F, Fa Yuen Street Municipal
Services Building, 123A Fa Yuen Street,
Mongkok, Kowloon.
Telephone
: 2381 6096
Or
2. Browse through the webpage of CFS
http://www.cfs.gov.hk
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Appendix 1
Application of the principles of Food Safety Plan
Example : Production of sashimi
Flow Diagram
Receiving
Storage
Thawing
Slicing
Display
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Production of Sashimi – Receiving
Food Safety Plan Work Sheet (Step：Receiving )
Hazards (a)
Corrective Action (d)
What
Suppliers’
information
How
When
Who
Purchasing Purchasing Purchase from approved
Check
& receiving Manager sources and reject raw
whether
suppliers are foods
& receiver materials from nonapproved sources
approved
Hygienic condition of
vehicles and whether
any chemical is stored
Integrity of packaging
& signs of
contamination
Visual
checking
Receiving Receiver
foods
Reject raw materials
and inform suppliers
Visual
checking
Receiving Receiver
foods
Reject raw materials
and inform suppliers
Temperature of raw
Temperature of
materials at arrival: 4℃ ingredients
or below (Chilled food)
/entirely frozen (Frozen
food)
Use
Receiving Receiver
thermometer & foods
check the
appearance of
foods
Reject raw materials
and inform suppliers
Not exceeding the
durability of raw
materials
Check the
labels
Receiving Receiver
foods
Reject raw materials
and inform suppliers
Visual
checking &
smelling
Receiving Receiver
foods
Reject raw materials
and inform suppliers
Use timer
Receiving Store
foods
Keeper
Review the procedures
for receiving foods in
order to shorten time
required
Raw materials Purchase from
contaminated by approved suppliers
pathogens
Hygienic delivery
vehicles
Packaging intact and
no visible foreign
matter
Growth of
pathogens
during
transportation
and receiving
Monitoring Procedures (c)
Control Limits (b)
Durability of raw
materials
Seafood should look
General conditions
bright, glossy, and no off of seafood
odour
(appearance and
Store chilled / frozen
foods at 4 ℃/-18 ℃ or
below immediately
after receiving (e.g.
within 10 minutes)
odour etc.)
Time required for
storing foods after
receiving
Records (e)
Record Form
for Receiving
Foods and
Corrective
Action Record
Form
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Food Safety Plan Work Sheet (Step：Storage)
Hazards (a)
Monitoring Procedures (c)
Control Limits (b)
What
How
When
Production of Sashimi – Storage
Corrective Action (d)
Records (e)
Who
Raw materials Store ready-to-eat food Storage conditions
contaminated separately
by pathogens
Visual
checking
Twice a
Store
day (am & Keeper
pm)
Move away non ready- Corrective
to-eat food
Action Record
Form
Cover /wrap all ready- Packaging of foods
to-eat food
Visual
checking
Twice a
Store
day (am & Keeper
pm)
Re-cover / re-wrap the Corrective
food. Discard food if Action Record
contaminated.
Form
Every 3
hours
Store
Keeper
Store
Keeper
Adjust temperature or Temperature
repair refrigerator /
Log and
freezer if required
Corrective
Action Record
Form
Discard food if pass its Corrective
durability
Action Record
Form
Growth of
Store chilled / frozen Temperature of the Use
pathogens
foods at 4℃/ -18 ℃ or refrigerator / freezer thermometer
during storage below
Not exceeding the
durability of raw
materials
Durability of raw
materials
Check the
labels
Daily
No signs of food
spoilage (e.g. look
bright, glossy, and no
off odour)
General conditions
of food
Visual
checking &
smelling
When
Chef
taking
Assistant
foods from
store
Discard spoilt food
Corrective
Action Record
Form
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Production of Sashimi – Thawing
Food Safety Plan Work Sheet (Step：Thawing)
Hazards (a)
Monitoring Procedures (c)
Control Limits (b)
What
How
When
Corrective Action (d)
Records (e)
Who
Tuna
Cover / wrap the tuna Packaging of foods
contaminated
during thawing or
by pathogens
properly placed in
containers
Utensils used should Cleanliness of
be clean
utensils
Visual
checking
Twice a
Chef
day (am & Assistant
pm)
Cover /wrap the food. Corrective
Discard food if
Action Record
contaminated
Form
Visual
checking
Before use Chef
Assistant
Rewash the utensils
Store tuna in separate Storage conditions
refrigerator during
thawing and storing
(Not allow to store non
ready-to-eat food)
Thaw at 4℃ or below Temperature of
refrigerator
Visual
checking
Twice a
Chef
day (am & Assistant
pm)
Label the date and
time when thawing
commence
Date marks
Check the
label
Use up thawed tuna
within a designated
period (e.g. 1 day)
Storage period after Visual
thawing
checking
No re-freezing of
thawed tuna
During
Whether re-freezing Ask the
of thawed tuna takes relevant staff working
hours
place
Growth of
pathogens
during
thawing
Use
Every 3
thermometer hours
Store
keeper
Corrective
Action Record
Form
Move away non ready- Corrective
to-eat food
Action Record
Form
Twice a
Chef
day (am & Assistant
pm)
Adjust temperature or
repair refrigerator if
required
Discard food if
spoiled. Retrain the
staff
Twice a
Chef
day (am & Assistant
pm)
Discard food if beyond Corrective
designated period
Action Record
Form
Supervisor Retrain the staff
Temperature
Log
Corrective
Action Record
Form
Corrective
Action Record
Form
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Production of Sashimi –Slicing
Food Safety Plan Work Sheet (Step：Slicing)
Hazards (a)
Monitoring Procedures (c)
Control Limits (b)
What
Corrective Action (d)
Records (e)
How
When
Visual
checking
During
working
hours
Supervisor Discard food if
Corrective
contaminated. Retrain Action Record
the staff
Form
Clean and sanitize the Cleaning and
Ask the
During
utensils / equipment
sanitizing of
relevant staff working
before and after use
designated utensils
hours
before and after use
Supervisor Rewash and re-sanitize Corrective
the utensils. Retrain Action Record
the staff
Form
Staff should wear
clean uniforms and
hair restraint (hat or
hairnet), and wash
hands and/or change
gloves frequently
Sashimi
Use designated utensils Any misuse of
contaminated / equipment such as
designated utensils
by pathogens knife & cutting boards
to prepare sashimi
Growth of
Limit the preparation
pathogens
time at room
during slicing temperature (e.g. less
than 10 minutes)
Personal hygiene:
wearing of clean
uniforms and hair
restraint,
handwashing or
changing of gloves
Who
Visual
checking
During
working
hours
Supervisor Staff have protective
clothing. Retrain the
staff
Time for preparation Use timer
During
working
hours
Supervisor Reduce the quantity to Corrective
shorten the preparation Action Record
time at room
Form
temperature and retrain
the staff
Control temperature of Temperature of the
preparation room
preparation room
(e.g.25℃or below)
Use
Every 3
thermometer hours
Chef
Assistant
Corrective
Action Record
Form
Adjust temperature or Temperature
repair air-conditioning Log
system if required
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Food Safety Plan Work Sheet (Step：Display (e.g. Supermarket))
Hazards (a)
Control Limits (b)
What
Designated refrigerator
Any storage of non
Sashimi
contaminated for ready-to-eat food such ready-to-eat food
by pathogens as sashimi
Hygienic display
refrigerator
Monitoring Procedures (c)
How
When
Production of Sashimi – Display
Corrective Action (d)
Records (e)
Who
Visual checking Every 2
hours
Store
keeper
Move away non ready-to- Corrective Action
eat food. Discard food if Record Form
contaminated
Hygienic conditions of Visual checking Every 2
display refrigerator
hours
Store
keeper
Clean the display
Corrective Action
refrigerator immediately. Record Form
Discard food if
contaminated.
Cover / wrap food
Growth of
Store food at 4℃ or
pathogens
below
during display
Packaging of food
Visual checking Every 2
hours
Store
keeper
Discard food if the
packaging is damaged
Corrective Action
Record Form
Temperature of the
display refrigerator
Use
thermometer
Every 2
hours
Store
keeper
Adjust temperature or
repair refrigerator if
required
Temperature Log
and Corrective
Action Record
Form
Check the
labels
Once a day Store
keeper
Discard food if passed
its durability
Corrective Action
Record Form
Label food with durability Durability of food
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Production of Sashimi – Display with conveyer belt
Food Safety Plan Work Sheet (Step：Display (e.g. Display with conveyer belt))
Hazards (a)
Monitoring Procedures (c)
Control Limits (b)
What
Use clean cover for
Sashimi
contaminated sashimi
by pathogens
How
Hygienic condition of Visual
sashimi, proper
checking
covering of sashimi &
any contamination by
customers
Corrective Action (d)
When
Who
During
operation
Assistant
manager
Re-cover the foods.
Discard foods if
contaminated
Records (e)
Corrective
Action Record
Form
Clean and sanitize
Cleanliness of
conveyer belt before and conveyer belt
after daily operation
Visual
checking
Before and Assistant
after daily manager
operation
Re-clean and re-sanitize Cleansing
conveyer belt
Schedule Record
for Conveyer
Belt
Keep the conveyer belt
clean during operation
Cleanliness of
conveyer belt
Visual
checking
During
operation
Assistant
manager
Clean the conveyer belt Corrective Action
immediately
Record Form
Display time
Monitor the
During
display time by operation
the coding on
the covers
Assistant
manager
Discard sashimi if
exceeded the display
time
Corrective Action
Record Form
Use
thermometer
Assistant
manager
Adjust temperature or
repair the airconditioning system
Temperature Log
The display time of
Growth of
sashimi should not
pathogens
during display exceed 1 hour
Control room
Room temperature
temperature (e.g. 25℃or
below)
Every 3
hours
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Appendix 2
Hazards (a)
Food Safety Plan Work Sheet (Step：
)
Monitoring Procedures (c)
Control Limits (b)
What
How
When
Corrective Action (d)
Records (e)
Who
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