Food Safety Management

Below are your keywords for this section of your training. These words you will use during your work and will appear in the final exam so be sure you learn them.

What is HACCP?

Food safety management is based on a system called HACCP. Hazards Analysis Critical Control Points.  All vessels should have a system based on the principles of HACCP.

A food safety management system is aimed at identifying and controlling significant food safety hazards BEFORE they cause harm.

The food safety management onboard can be part of the Vessel Sanitation Programme (VSP). In the United States, commercial ships are inspected twice a year under the VSP. 

What are the Prerequisites for HACCP?...

Prerequisite programmes are the range of fundamental control measures needed in order to produce safe food. Prerequisites are the basics of food hygiene and must be in place before a full HACCP system can be implemented.

Prerequisite Programmes

• Approved suppliers:  Good reputable suppliers will have good food safety practices and will have traceability for all their produce.
• Good design of galleys and food preparation areas to allow for linear workflow and effective cleaning.
• Equipment calibration to ensure all temperatures that are shown are correct.  For example probes and digital displays on fridges and freezers.
• Preventive maintenance will ensure that equipment and galleys do not physically contaminate food.
• Personal hygiene/competency training for all crew to prevent contamination of food
• Stock rotation so older food is used first and allows for effective cleaning.
• Cleaning and disinfection training for all food handlers to ensure bacteria do not survive.
• Pest management system preferably using a specialist company.
• Good housekeeping with clear SOPs and cleaning schedules.
• Waste management is in line with MARPOL and food safety issues.
• Labelling and traceability of all products.
• Training of food handlers and crew on board so they understand their role in food safety.

Ships should implement a system of traceability. Traceability involves identifying the journey of a food product from farm to consumer.  Records of all deliveries must be kept by caterers to ensure traceability, for example, in the event of food poisoning.

The Seven Principles of HACCP

All supervisors should hold level 3 food safety and be trained in HACCP.   You do not need to remember all the 7 principles for your level 2 exam but you do need to know your role in ensuring the HACCP plan works. 

In your role you will know the critical limits and when to monitor them.  You will record them in documentation or digitally and you will implement corrective actions to bring the situation under control again. 

Your supervisions responsibility is to identify the hazards and clearly identify what controls need to be in place. They will also make sure that the HACCP procedures work by checking them periodically. They will also ensure that you and the rest of the team are keeping accurate records at all times.

Date Codes on Food

A critical control for food safety is date codes. There are a number of dates that can be shown on foods so it is important you understand what they all mean,

• Sell by date: this is the date the product must be sold by.
• Best before: this is the date that food is at its best quality.
• Use by: this is the date the product MUST be used before then it MUST be disposed of
• Day dots: A day dot is put on a product by a food handler to show when the food MUST be disposed of.

Stock Rotation

Having a first in first out system for stock rotation ensures older stock is used first to reduce waste. Using older foods first will reduce the risk of food spoilage due to mould and slime.  Stock rotation maintains correct stock levels for efficiency but most importantly to reduce pest infestations. As the stock is rotated and pests that are nesting will be disturbed. 

HACCP from Delivery to Service

The illustrations below highlight key HACCP controls for all stages from delivery to service. HACCP (Food safety management) is developed and implemented by a qualified team. All food handlers need to understand their role within HACCP. Operationally two key points are part of the everyday work routine. 

1. Critical Control Point: (shown in yellow in the illustration below) A critical control point is defined as a step at which control can be applied and is essential to prevent or eliminate a food safety hazard (something harmful or objectionable in food).

2. Critical Limit:  (shown in green in the illustrations below) Critical limits are the values at critical control points (CCPs) that must be achieved to ensure the safety of food. They define "is this safe" and what decision to make to regain control for food safety, for example, Critical Temperatures and Time.

The video below is designed for you to test your understanding of how food should be stored in the fridge or walk-in cold store to prevent cross-contamination.

Watch this video to learn more about chilled food storage. Chilled food storage and display video from the food Standards Agency

Watch these videos to learn more:

• Cooking food safely video from the Food Standards Agency
• Reheating food video from the Food Standards Agency

• Chilling Food video from the food standards agency

Defrosting (Thawing of food)

The safest way to defrost food is to defrost it in a fridge for over 24 hrs not at room temperature in the danger zone.  

All food should be defrosted thoroughly and cooked within 24 hours.  Defrosted raw food can not be frozen again it must be cooked or disposed of within 24 hours. 

Monitoring

Monitoring is a check to make sure that controls are in place and working. Ways to monitor include:

• Measuring (for example taking temperatures).
• Observation (for example checking deliveries or date codes).
• Using the senses (for example smell or look of food).

If monitoring identifies that a control has not worked, make sure you report it to your supervisor.  It is important to implement the right corrective action to bring the situation under control again. 

Thermometers - Use and Calibration

A digital, electronic probe thermometer (thermocouple or thermistor) should be used to measure storage and cooking temperatures. The core temperature is usually at the centre of the thickest part of the food.

Probe thermometers should be validated (calibrated) regularly. Electronic calibration test caps may be used to check the accuracy of some types of thermometers. Each probe should be numbered and the result of the validation should be recorded.

Probes which are more than 1°C adrift should be replaced. 

Below the image shows how to calibrate a thermocouple probe.  Plunge the probe into iced water and reset the probe to read 0°C or do the same into boiling water and reset it to 100°C.  The iced water method is more reliable. 

Mistakes when Taking Food Temperatures

• The thermometer is not calibrated therefore the wrong temperature is displayed.
• Not taken at core temperature. If taken at the side of the food the reading will be hotter the core may still be cold.
• Not cleaning and disinfecting probes will cause cross-contamination between raw and cooked food.
• Not allowing sufficient time for the reading to stabilise.
• Touching bone/container, the pan, for example, will give a false reading of the food's core temperature.
• Recording Fahrenheit as Celsius is often a mistake 75°F is only 23°C which is the temperature bacteria grow most rapidly.

Here are some links to useful videos:

Keeping food separate from the food standards agency

Keeping food covered from the food standards agency.

Chilling food from the food standards agency.

Reheating food from the food standards agency.