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.
method process includes a potable water rinse, soap/cleaner application, mild mechanical action to further loosen soil, final potable water rinse and sanitizing. Chemical contaminants of primary concern are allergen proteins. The "Big 8" allergens that are recognized as significant concern for food manufacturers include eggs, soy, wheat, milk ...
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