Transcription of Food Safety Systems
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Food Safety Systems
Supported by: Food Safety Systems Prerequisite Programs and Validation Prepared by Robert Culler, Culler Consulting, LLC Tina Conklin, Food Processing Specialist Product Center Food Ag Bio Michigan State University Date March 2015 Acknowledgement Funding for the project was provide by the Michigan Department of Agriculture and Rural Development Food Safety Systems , Prerequisite Programs and Validation 2 | Page Table of Contents I. Sanitation Standard Operating A. Sanitation B. Pre-operational Inspection C. Operational Inspection II. Allergen Control III. Customer Complaint IV. Employee Hygiene and V. Employee Training / VI. Equipment A. pH meter B. Thermometer VII. Facility Condition and VIII. Food Defense / Product Tampering / Crisis IX. Foreign Object A. Glass, Brittle Plastic and Ceramic Materials B. Metal Materials X. Ingredient Control, Traceability and Lot A.
many benefits to this process. From a food safety standpoint, there is the removal of pathogenic organisms, prevention of the formation of biofilms and removal of potentially harmful chemicals from food contact surfaces. From a quality standpoint, there is removal of spoilage organisms to
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