Facilities That Enable Food Safety Management Systems Execution

Abstract

Design specifications of primary food storage and preparation areas are key to enabling Active Managerial Control of food safety hazards using Food Safety Management Systems (FSMS) in a foodservice establishment. These specifications are necessary to ensure that (1) each process step can be designated to the location and (2) their associated hazards can be controlled by separation (e.g., separating areas where raw proteins and ready-to-eat (RTE) foods are prepared). Standard operating procedures (SOPs) such as hand washing, glove use, and cleaning and sanitation tools necessary to prevent cross-contamination and the flow of foods from raw to RTE food preparation to service are the goal of facility design to support Process HACCP–based FSMS and to keep food safe. This facility design facilitates the separation and intuitive movement of employees and food preparation activities during the processes without unnecessary crossover of task and space (see Fig. 6.1). Facility design should include exclusion of pest (flies/roaches/rodents) as well as non-employees/customers who should be restricted from food preparation or storage areas and provide for proper food storage space located at the point of receiving approved source of foods from outside the facility.