Implementation Maintenance of a LM Control Program

Implementation & Maintenance of a LM Control Program

Implementation • • Management buy-in Identify critical factors for control program Develop record & verification systems Train employees

Management Buy-In Program requirements: • $$$ • Time • Additional resources & manpower Benefits: • Decreased risk of food safety problems – Harm to customers – Lawsuits – Lost business

Identify Critical Factors Food Safety Factors Throughout Operation: • Preparation & storage of food • Employee practices • Equipment • Sanitation • Environment

Develop Record & Verification System Tailored to Establishment • Simple • Traceable & easy to review • Covers all critical factors – Frequency

Train Employees Consider: • How will training be done – Third party or internal? • What each employee needs to know • Amount of material to be covered

Maintenance • • Maintain record keeping system Conduct internal & third party audits Dedicate employee time to food safety Consider microbiological testing Have a recall plan Revise food safety program periodically Provide on-going training

Maintain a Record Keeping System Periodic review to ensure: • All records being kept? – Correctly filled out – Correctly filed • Any problems with records? – Critical factors in compliance

Conduct Audits Internal & Third Party • Identify missing components • Resolve system conflicts • Improve efficiency • Local, state or federal inspector input

Dedicate Employee Time A portion of employees’ time should be devoted to food safety tasks • Tasks include: – Checking critical factors, record keeping, sanitation, attending periodic training • Special assignments – Food safety monitor – Help with auditing

Consider Microbiological Testing • Regular basis • If problem areas are uncovered: – Modify employees’ food safety duties – Review sanitation program – Change food vendors

Recall Plan • Have detailed plan in place – Develop a recall team – Develop a recall plan – Consult regulatory agency for requirements – Develop monitoring procedures • Carry out periodic mock recalls – Choose & item and carry out recall – Make change as necessary

Revise Program Major changes to: • Products – New – Vendors – Preparation • Structural • Equipment • Regulations Audit to identify other changes

On-going Training • Topics – Equipment – Sanitation – Personal hygiene – Good retail practices – Cross-contamination – Record keeping • Purpose – Refresher – Emphasize importance