Food & Beverage Risk Solutions - Zurich Insurance & Beverage Risk Solutions HACCP for ... Hazard Analysis Critical Control Point. ... Monitoring dishwasher temperatures, ...

Inside this issue

Next issue – The Total Cost of Risk

Food & Beverage Risk Solutions

HACCP for

Restaurants/Food Service

• Overview

• Prerequisite Programs

• The 7 HACCP Principles

• Principle 1 – Conduct a hazard analysis

• Principle 2 – Identify critical control points

• Principle 3 – Establish critical limits

• Principle 4 – Establish monitoring systems

• Principle 5 – Corrective actions

• Principle 6 – Verification

• Principle 7 – Record-keeping

• Key Points

It focuses primarily on workers' compensation and general liability issues common to food and beverage exposures. Each edition covers one or more of the following topics:

Operations exposures – exposures that can lead to customer and employee injuries or complaints

Prevention (most important) – identify, eliminate or control the cause.

Post-loss strategies – actions taken after a loss occurs to limit or reduce losses

Compliance – be up-to-date with regulatory strategies and programs

Risk Management – management strategies for loss avoidance and operational excellence

OverviewIn this issue of Food & Beverage Risk Solutions we will discuss HACCP [Hazard Analysis Critical Control Point] for restaurants and food service.

For readers unfamiliar with HACCP, HACCP is an acronym that stands for Hazard Analysis Critical Control Point. It is a science-based management system designed to prevent hazards associated with preparing and serving food. HACCP is designed to control four hazards. They are: biological hazards, chemical hazards, physical hazards, and radiological hazards. The hazards may occur naturally in food, be introduced by the environment, or be introduced by a mistake in preparation. Essentially, HACCP is used to plan, control, and document the safe production/serving of foods.

John Crafton, Sr. Risk Engineering Consultant

HACCP for RestaurantsVolume 10

Welcome to the latest edition of Zurich's Food & Beverage Risk Solutions newsletter. This publication, developed for food and beverage operations, including manufacturing, distribution, food service and retail, is offered as a service from The Zurich Services Corporation Risk Engineering.

The origins of HACCP go back several decades to the late 1950’s and early 1960’s. HACCP was originally developed jointly by The Pillsbury Company, the U.S. Army, Natick Laboratories, and NASA to meet the demanding requirements of providing safe food for the space program. HACCP assures food safety by controlling the process rather than by end-product testing.

HACCP is used to first identify and assess specific hazards associated with producing/preparing food. It then identifies “critical control points” necessary to prevent or control the identified hazards, and then establishes systems to monitor critical control points to assure they are in control.

In 1985, the National Academy of Sciences report1 provided a strong endorsement of HACCP and recommended forming a commission to further refine HACCP. This commission is now known as The National Advisory Committee on Microbiological Criteria for Foods [NACMCF].

In 1989, the NACMCF committee defined seven principles of HACCP. They are:

As years progressed, various groups and regulatory agencies embraced HACCP. Codex Alimentarius adopted it in 2003, the EU in 2004, FDA, USDA, and many other such agencies have endorsed and adopted HACCP. Currently there is no international agency that oversees HACCP from a regulatory perspective, although internationally the 7 core principles remain intact with broad acceptance.

Until the end of 1997, the use of HACCP was voluntary in the US. The first foods to be mandated were seafood, meat, and poultry. Juice was added soon thereafter. The two primary agencies regulating HACCP in the United States are the USDA/FSIS and FDA. USDA/FSIS regulates meat, poultry, liquid, frozen and dried eggs. FDA regulates all other foods, including juice, dairy, seafood, and shell eggs.

For retail, jurisdiction is usually the State, local Department of Health, or Tribal Government on tribal lands. In 2011, the Food Safety Modernization Act [FSMA] broadened the scope of HACCP. FSMA requires HACCP for all food producers, with only a few exemptions. Facilities under the jurisdiction of USDA, restaurants, food service and small farms are exempted from the requirements of FSMA, at least for now. The reason for the USDA exemption is that facilities under the authority of the USDA are already required to produce under a HACCP based system. [For a detailed discussion of FSMA see Food & Beverage Risk Solutions Volume 6.] FDA issued their risk based rule in January of 2013 requiring a “risk based” approach. It specifically requires a “science based” approach to food production; meaning a HACCP system.

2

Food & BeverageRisk SolutionsVolume 10

Principle 1 Conduct a hazard analysis

Principle 2 Identify critical control points

Principle 3 Establish critical limits

Principle 4 Establish monitoring systems

Principle 5 Corrective actions

Principle 6 Verification

Principle 7 Recordkeeping

3

Prerequisite ProgramsA well designed HACCP plan is very narrow in focus. It is intended to focus exclusively on food safety. There is an important distinction between food safety and food quality. Food quality issues may result in complaints, but rarely result in illness or injury. Obviously, no successful business wants unhappy consumers, but the point here is that there is a difference between a customer who is dissatisfied, and one who is injured.

Prerequisite programs create environmental or operating conditions where safe food can be produced consistently. The HACCP program is not a stand-alone program. Rather, effective prerequisite programs are necessary to create consistent conditions that allow for the production of safe food. As such, effective prerequisite programs are the foundation of an effective HACCP plan. Examples of prerequisite programs include:

• Current Good Manufacturing Practices (cGMPs)

• Ingredient specifications

• Consumer complaint management

• Chemical control program (cleaning and sanitizing)

• Pest control program

• Supplier approval programs (approved supplier/vendor management)

• Traceability (where it came from and where it went)

• Food-safety training

Prerequisite programs indirectly deal with food safety while the HACCP plan deals directly with food safety. For example, pest control does not deal specifically with a particular food item; rather it supports the broader objectives of an environment free from pests. Kitchen sanitation is necessary to all menu items whereas a foodborne pathogen such as Salmonella is specific to a particular menu item. Prerequisite programs cross multiple menu items and deviations rarely result in foodborne illness or injury. HACCP is specific to a particular menu item and deviations should be considered a direct threat to food safety, such as failure to cook meat to the proper temperature for the proper time. Such deviations may result in a direct threat to the consumer from a foodborne hazard.

Many successful restaurants and food service operations already have prerequisite programs in place, but may not regard them as such. Monitoring dishwasher temperatures, storage practices for dry goods, refrigerated items and frozen items, chemical use, consumer complaint monitoring, vendor management, receiving protocols, and employee training programs are all examples of prerequisite programs. These critical programs may be perceived as necessary to meet Department of Health standards rather than essential prerequisite programs to sustain an effective HACCP plan.

A crucial element of your prerequisite programs is recordkeeping. Effective recordkeeping is proactive in assuring that proper conditions were maintained to produce safe food. It can be an excellent way to defend against complaints of illness. Walk sheets, line checks, temperature checks for walk-ins and freezers, etc. are developed to maintain control over kitchen operations. They can also serve as excellent documentation that kitchen operations were “in control”.


Prerequisite programs create environmental or operating conditions where safe food can be produced consistently.”

“

The 7 HACCP Principles

Principle 1 – Conduct a hazard analysis

Methodology

Hazard analysis is a two-stage process. The first stage is hazard identification. The second stage is hazard evaluation. During the first stage, you should try to identify all potential hazards such as raw materials and/or ingredients used in product, activities conducted at/around each process step, equipment used to make product, method of storage and distribution (service), intended use and consumers of product, and evaluate how is the product going to be used and who will use it (such as any high-risk consumers such as the elderly or very young).

During hazard identification you should consider:

• Microbiological contamination

• Parasites

• Chemical contamination

• Pesticide residues

• Decomposition (if a food hazard exists)

• Natural toxins

• Unapproved use of food or color additives

• Presence of undeclared ingredients that may be allergens

• Physical hazards

• Radiological hazards

During stage 2, you evaluate the potential hazards that you previously identified in stage 1. During stage 2 you assess the severity of the hazard. Severity is the seriousness of the effect(s) of a hazard. You should consider the susceptibility of intended consumers, the impact of secondary problems, and the magnitude and duration of illness and injury.

Also during stage 2 you should consider the likelihood of occurrence. This is a subjective consideration. A hazard of high consequence but extremely unlikely to occur poses a different level of risk than something of high consequence and very likely to occur. Zurich has a risk assessment process called ZHA (Zurich Hazard Analysis). The ZHA uses a Zurich software tool which has been developed to aid in hazard analysis and includes an application specific to HACCP. For further information on ZHA consult The Zurich Services Corporation Risk Engineering.

4


The Process ApproachSo how does a recipe-based kitchen move to a HACCP based kitchen? In April 2006 FDA’s office of compliance developed a document titled, “Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Foodservice and Retail Establishments”.2

The manual also has a companion manual titled, “Managing Food Safety: A Regulator’s Manual for Applying HACCP Principles to Risk-Based Retail and Foodservice Inspections and Evaluating Voluntary Food Safety Management Systems”.3 Please note that these documents were published in 2006 so the FDA has been steering towards requiring a HACCP plan for quite some time now. The publications are available for free at FDA’s website.

It seems likely that it is only a matter of time when all establishments serving food to the general public will be required to produce food using a HACCP-based system. There is currently no requirement for retail or food service to produce using an HACCP-based system, unless the State, local Department of Health, or Tribal Council requires it. You should check with your local authority to determine requirements in your location. That said, if FDA had no intention of requiring HACCP, why publish a HACCP guide for retail/foodservice and a guide for regulators detailing how to audit HACCP?

The FDA recommends using the “process” approach. The process approach divides your menu into 3 broad categories or “processes” defined by the number of times the food item will pass through the temperature “danger zone” (41oF – 135oF). The temperature danger zone is so named because it represents temperatures at which most patho- genic organisms grow rapidly.

The 3 Processes are:Process 1: Food Preparation with No Cook Step

Example flow: Receive – Store – Prepare – Hold – Serve (other food flows are included in this process, but there is no cook step to destroy pathogens)

Examples of process 1 food items are:

– Salad greens

– Fish for sushi

– Fresh vegetables

– Oysters or clams served raw

– Tuna salad

– Caesar salad dressing

– Coleslaw

– Sliced sandwich meats

– Sliced cheese

Process 2: Preparation for Same Day Service

Example flow: Receive – Store – Prepare – Cook – Hold – Serve (other food flows are included in this process, but there is only one trip through the temperature danger zone)


– Hamburgers

– Hot Dogs

– Soup du jour

– Hot vegetables

– Entrees for "special of the day“

– Cooked eggs

5


Process 3: Complex Food Preparation

Example flow: Receive – Store – Prepare – Cook – Cool – Reheat – Hot Hold – Serve (other food flows are included in this process, but there are always two or more complete trips through the temperature danger zone)


– Soups

– Gravies

– Sauces

– Large roasts

– Chili

– Taco filling

– Egg rolls

The process approach can work very well for managing HACCP in food service and retail. Menu items can easily be categorized by the number of trips through the temperature danger zone. The first task in organizing a HACCP plan for retail or foodservice is to list every item on the menu and then categorize the items into Process 1, 2 or 3. Be sure to include every food item.

Take the menu items that have no cook step and classify those items as Process 1. Next take the menu items that have one cook step and classify those items as Process 2. Finally take every item that makes two or more trips through the temperature zone (heating or cooling) and classify those items as Process 3.

The next step is to develop a flow chart for each process. It is not necessary to develop a separate flow chart for every menu item. Rather, develop a flow chart for each process and list all of the food items covered by that process. See the example below for a Process 3 flow chart.

6

The adjacent graph shows the controls in place for all menu items prepared using Process 3. Process 3 food preparation is as follows: Receive > Store > Prepare > Cook > Cool > Reheat > Hot Hold > Serve. [Other food flows are included in this process but there are always two or more complete trips through the temperature danger zone (41oF – 135oF)]

CCP's #1, #2, #3, and #4 are described in the document: (xxx specific to your documentation system)


For example, a small sandwich shop specializes in fresh sandwiches and sides. They have a limited menu, but are known for generous portions and fresh breads. They purchase their breads from a local baker; they purchase their meats, cheeses, condiments, and sides from a restaurant wholesale supplier. Their “house specials” are tuna salad and egg salad which they make fresh every day. So sorting their menu by process yields the following:

Process 1 – Bread, various cold meats sandwiches (bologna, roast beef, ham, pepper ham, turkey, etc.), cheeses, macaroni salad, potato salad, various chips, pickles, condiments (mustard, catsup, mayonnaise), tuna salad, beverages.

Process 2 – Ruben Sandwich, Cuban Sandwich, Hamburger, Hot Dogs

Process 3 – Egg Salad

In the example provided above, most items for this hypothetical operation are Process 1. Note that macaroni salad and potato salad both require cooking and cooling (two trips through the temperature danger zone) which would be Process 3 if this shop were making their own macaroni salad and potato salad. However this shop is purchasing these items from a vendor so they are simply taking portions out of a bulk container and serving it. In this example those items are classified as Process 1. All of the other items, including tuna salad, will be prepared and served (no cook step).

The Ruben, the Cuban, hamburgers, and hot dogs include a cook step so they are classified as Process 2. These menu items will be prepared, cooked, and then served (one trip through the temperature danger zone). Even if the burgers and dogs are “hot hold” and served, there is still only one trip through the temperature zone so they are still categorized as Process 2.

This operation will need to ensure that these menu items are properly cooked to control pathogens of concern. Of all these items, the hamburger poses the most risk with regard to a biological hazard. This restaurateur can employ some specific controls such as purchasing hamburger patties of a specific size and thickness to eliminate variability in the size of the patties being cooked, or if buying ground beef in bulk, use a hamburger press to ensure consistency in the size of the patties.

Of all the menu items in our example, only the egg salad is a Process 3 item. The eggs will be cooked (one trip through the danger zone), then cooled (2nd trip through the danger zone), then prepared, and finally served to the consumer. This menu item will require careful attention to the cooking step (to ensure proper time and temperature are achieved to address Salmonella) and the cooling step (to prevent pathogen growth). The eggs should be cooled so the maximum internal temperature does not remain between 130oF and 80oF for more than 1.5 hours nor between 80oF and 40oF for more than 5 hours.4

Once the menu items are classified as Process 1, 2 or 3, you conduct a risk assessment (hazard analysis). Please keep in mind that there are four hazards (biological, chemical, physical, and radiological) that should be considered for each food item.

7


The tendency for people new to a food hazard assessment is to think that a Process 3 item always poses more risk than a Process 1 item. Such is not the case at all. Each food item must be assessed for all 4 hazards. For example even though there is no cook step for Process 1 food items, biological hazards may be found in Process 1 foods. Clostridium botulinum spores can be found on most vegetables, Clostridium perfringens can be found on vegetables and spices, Escherichia coli (including 0157:H7) can be found on vegetables, Lysteria monocytogenes can be found on vegetables, Staphylococcus aureaus can be found on any RTE (Ready to Eat) food, (usually caused by an infected food handler). This is hardly an exhaustive list covering just the biological hazards, let alone the other hazards.

Physical hazards can be present in a food item regardless of which process category it is in. Metal fragments may be found in ground meat, stones may be found in harvested crops and nuts, bones can be found in fish, etc.

Chemical hazards can be found in a variety of food items. Chemical hazards can be introduced by error, such as failure to properly rinse a food contact surface thereby leaving sanitation chemical residue on the food contact surface. Additionally, chemical hazards may be naturally occurring in food, such as an allergen, mycotoxins in grains or nuts, or patulin in apple juice. [For a more detailed discussion of allergens please see Food & Beverage Risk Solutions Volume 8.]

Radiological hazards were added as a 4th hazard to consider as a result of FSMA. FDA added radiological hazards to the Risk Based rule rolled out in January 2013. The intent was to align the rule with the language of section 418(b)(1)(A) of the FD&C Act.

Radiological hazards are not reasonably likely to occur, but must be considered in your hazard analysis. At first thought, most customers will consider their operation and conclude that no radiological hazard exists. That said, Radon is commonly found in water. Radiological hazards include radium-226, radium-228, uranium-235, uranium-238, plutonium-239, strontium-90, iodine-131, and cesium-137. The most common way these radionuclides may be incorporated into foods is through use of water that contains a radionuclide. Some locations in the United States have relatively high concentrations of radon.

FDA has not issued any standards for allowable radiological levels in water or food. In the absence of any standards that define acceptable from unaccept- able, FDA will likely use EPA drinking water standards as a benchmark.

EPA proposed the Radon in Drinking Water Rule in the Federal Register on November 2, 1999 (64 FR 59246). EPA proposed an MCL (maximum contaminant level) for radon in drinking water of 300 picocuries per liter (pCi/L) and an AMCL (alternative maximum contaminant level) of 4,000 pCi/L.

EPA regulates drinking water through the states. The rule only applies to municipal water systems serving 25 or more people. EPA does not regulate private well water. Under the rule, States have two options. They can adopt EPA’s Multimedia Mitigation (MMM) program that sets limits of 4,000 pCi/L or lower (allowed to use AMCL), or they can choose not to participate in EPA’s Multimedia Mitigation Program in which case they are not allowed to use AMCL so the limit is 300 pCi/L (or they can implement MMM.)

Since you are required to include radiological hazards in your analysis, you should consider making a determination whether your water source is private or public, and then review the EPA Radon Map to determine the level of radon risk in your location. The map is available for free at http://www.epa.gov/radon/zonemap.html. You should also consider finding out if your state has adopted EPA’s MMM option. If your state has adopted MMM then you know what the allowable limit is (4,000 pCi/L or lower). You can also determine if your water testing analysis includes radon. If not, consider adding radon to the testing protocol.

8


Physical hazards can be present in a food item regardless of which process category it is in.”

“

http://www.epa.gov/radon/zonemap.html

http://www.epa.gov/radon/zonemap.html

Principle 2 – Identity critical control points

Once the hazards have been identified and assessed, controlling the hazards is the next step.5 Critical control points (CCPs) are identified based on the results of the hazard analysis. There may be more than one critical control point for a given hazard. For example, cooking for food safety usually involves achieving a specific temperature for a specific duration. Temperature and time are both critical control points. A critical control point is any preparation or process step at which biological, physical, chemical, or radiological factors can be controlled.

There can be many CPs (control points) in a process, but only those points essential for the production of safe food are CCPs. For example for hazards like Salmonella or E coli 0157:H7 on raw vegetables, control points would be obtaining a supplier guarantee, refrigerated storage, maintaining a sanitary environment, or a chlorinated bath (food grade chlorine please). You may also have a prerequisite program that requires a vigorous rinse prior to serving, preparing, or cooking vegetables, and employee training to ensure compliance.

Many control points reside in prerequisite programs. Critical control points reside in the HACCP plan. Hazards that are identified and controlled by prerequisite programs are “not likely to occur” because the prerequisite program is in place and controlling the hazard. Food safety hazards that are identified but not addressed by a prerequisite program or by some other means must be addressed in the HACCP plan. What you do not want to do is to identify a food safety hazard and not address it. All identified food safety hazards must be resolved.

Principle 3 – Establish critical limits

Once critical control points have been identified, you must establish critical limits. Critical limits must be set for each CCP, (one or more specific parameters). Critical limits (CLs), must be established to signify whether a CCP is “in” or “out” of control. Examples of parameters that can be controlled are:

• Temperature

• pH

• Moisture level

• Line speed

• Time

• Water activity

• Salt concentration

• Physical dimensions

• Weight

• Viscosity

Failure to meet a critical limit means the potential existence of a direct health hazard, a direct health hazard could develop, or the product was not produced or prepared under conditions assuring safety.

When setting critical limits, consider what must be achieved to assure food safety. Examples such as “determine the criteria necessary to prevent, eliminate or achieve an acceptable level of the identified hazard e.g., poultry at 165°F(74oC) for 15 seconds” or “cook a frozen Pattie to an internal temperature of 155oF for 15 seconds” express the food safety controls necessary to achieve control of the identified hazards.

9


Principle 4 – Establish monitoring systems

To establish effective monitoring you must determine what will be monitored, how it will be monitored, when it will be monitored, and who will monitor it. If for example you have determined that hot hold temperature is a critical limit, you have already determined the “what” (hot hold temperature). Next establish how it will be monitored, such as by means of a calibrated thermometer. Next establish when it will be monitored, such as 3 times per shift or twice daily. Avoid locking yourself into a difficult to manage schedule such as specific times (11am, 2pm, 4pm, etc). If things get hectic and you monitor at 2:05pm, you have deviated from your HACCP plan. Three times per shift or twice daily is much easier to manage day in day out. Finally establish who will perform the monitoring, such as sous chef or line manager.

Principle 5 – Corrective actions

You must establish corrective actions before a deviation occurs. In a well-designed HACCP program whenever a deviation occurs, specific corrective action is already assigned, the CCP will be brought back into control and no potentially violating product will leave the kitchen. Since appropriate corrective actions must be taken whenever a critical limit is violated, specific corrective actions must be developed for each critical limit at each CCP.

Corrective actions should also specify what is done when a deviation occurs, who is responsible for initiating the action, what records are kept, and who is responsible for oversight of the corrective action.

Options for dealing with an actual or potential deviation include adjusting the process before violating a critical limit to keep product in compliance (an adjustment), evaluating the food to determine if it is out of specification, or otherwise correcting the problem. If the food is out of specification then recook, reheat or discard it. Some potential deviations can be prevented by adjusting the process to remain within the critical limit(s). Actions taken in response to deviations from an operating limit are not corrective actions if a critical limit is not violated.

Principle 6 – Verification

A well-designed HACCP plan is built on scientific evidence that determines the food was produced safely (free from hazards). As such, it is necessary to establish the scientific basis that determines the food is safe and also demonstrate that the process was in control at the time the food was produced. Validation – determines if the program is adequate. Verification – determines if the program is being followed as designed. Both are necessary. The initial validation includes documenting the scientific basis for control. Sources for scientific basis include scientific publications, regulatory documents, models, expert advice, kitchen measurements, and observations.

The initial validation assures that the plan and its components are adequate for controlling food safety hazards. It also confirms that the plan can be implemented properly, and that the plan can be adjusted if deficiencies are found.

The overall objective of verification is to verify that the plan is being effectively implemented and followed. It is not enough to have a scientific basis for what you do. You must also verify that your plan is being followed as it was designed.

10


Some potential deviations can be prevented by adjusting the process to remain within the critical limit(s).”

“

Essentially, verification is an evaluation of the day-to-day compliance of the activities at each CCP with the HACCP plan. These procedures are conducted less frequently than the monitoring activities, and are usually conducted by management or other specially trained personnel.

Part of verification is a record review. It is necessary to ensure that all HACCP plan requirements have been met and are accurately documented. It is conducted by a designated, qualified individual. It is documented by signing and dating the record(s). It can be useful to detect deficiencies.

Principle 7 – Recordkeeping

An essential part of an effective HACCP plan is recordkeeping. There are 4 types of HACCP records. They are: a summary of the hazard analysis, the HACCP plan, support documentation, and daily operational records. For example a summary of the hazard analysis provides the rationale behind the HACCP plan, the establishment of CCPs, the establishment of critical limits, the establishment of monitoring procedures, the establishment of corrective actions, the establishment of verification procedures, and a summary of prerequisite programs that support the HACCP system.

Generally, records should include the name and location of the operation. You should record entries in an accurate manner at the time the event occurs; note date and time. You should sign or initial the record. Line out errors, correct and initial the record. Use standard forms and documentation procedures, and be sure to review records regularly and correct any deficiencies.

Key PointsHACCP has been successfully used to control food risk since the late 1950’s. It is a science-based management system designed to prevent hazards associated with preparing and serving food. HACCP is designed to control four hazards. They are: biological hazards, chemical hazards, physical hazards, and radiological hazards. The hazards may occur naturally in food, be introduced by the environment, or be introduced by a mistake in preparation.

There are 7 principles of HACCP. They are:

Effective prerequisite programs provide an environment conducive to the production of safe food. Prerequisite programs are designed to support the HACCP plan. A restaurant wanting to move from a recipe based platform to a HACCP based platform should divide the menu items into three categories. The categories are: Process 1 (no cook step), Process 2 (one trip through the temperature danger zone), Process 3 (multiple trips through the temperature danger zone). For assistance or additional information contact The Zurich Services Corporation Risk Engineering.

11


Principle 1 Conduct a hazard analysis

Principle 2 Identify critical control points

Principle 3 Establish critical limits

Principle 4 Establish monitoring systems

Principle 5 Corrective actions

Principle 6 Verification

Principle 7 Recordkeeping

(04/15) 112005137

The Zurich Services Corporation1400 American Lane, Schaumburg, Illinois 60196-1056 800 982 5964 www.zurichna.com

Risk Engineering

The information in this publication was compiled by The Zurich Services Corporation from sources believed to be reliable for informational purposes only. All sample policies and procedures herein should serve as a guideline, which you can use to create your own policies and procedures. We trust that you will customize these samples to reflect your own operations and believe that these samples may serve as a helpful platform for this endeavor. Any and all information contained herein is not intended to constitute advice (particularly not legal advice). Accordingly, persons requiring advice should consult independent advisors when developing programs and policies. We do not guarantee the accuracy of this information or any results and further assume no liability in connection with this publication and sample policies and procedures, including any information, methods or safety suggestions contained herein. We undertake no obligation to publicly update or revise any of this information, whether to reflect new information, future developments, events or circumstances or otherwise. Moreover, Zurich reminds you that this cannot be assumed to contain every acceptable safety and compliance procedure or that additional procedures might not be appropriate under the circumstances. The subject matter of this publication is not tied to any specific insurance product nor will adopting these policies and procedures ensure coverage under any insurance policy.

©2015 The Zurich Services Corporation.

References1. NAS. 1985. An Evaluation of the Role of

Microbiological Criteria for Food and Food Ingredients. National Academy Press. Washington, D.C.

2. FDA. “Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Foodservice and Retail Establishments”. Department of Health and Human Services. Published on the web April 2006.

3. FDA. “Managing Food Safety: A Regulator’s Manual for Applying HACCP Principles to Risk-Based Retail and Foodservice Inspections and Evaluating Voluntary Food Safety Management Systems”. Department of Health and Human Services. Published on the web April 2006.

4. FSIS Compliance Guidelines for Cooling Heat-treated Meat and Poultry Products Stabilization. USDA January 1999 Updated June 1999.

5. GMA 4th Edition 2006 HACCP A systematic Approach to Food Safety Grocery Manufacturers Association

If you have any questions regarding the content of this publication, please send them to: [email protected]

John has over thirty years of experience concerning Health, Safety, Security, & Environment. As a Senior Risk Engineering Consultant for Zurich Health, Safety & Environment Division, he provides industry safety consultative services including training, service design and coordination, mentoring, marketing and loss investigations. He provides risk assessment and risk improvements for complex risks and or exposures. John is trained in both Casualty and Property. He is an International HACCP Alliance Certified HACCP instructor. John currently serves as the Industry Practice Leader for Zurich’s Food & Beverage group.

Mr. John Crafton

The Food & Beverage Newsletters are authored by:


Food & Beverage Risk Solutions - Zurich Insurance & Beverage Risk Solutions HACCP for ... Hazard Analysis Critical Control Point. ... Monitoring dishwasher temperatures, ...

Documents