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What is the food safety program in Washington state?

The Food Safety Program is a progressive team dedicated to promoting safe practices in retail and food service settings to minimize the incidence of foodborne illness. We work in partnership with the food service industry and local, state, and federal agencies, in particular local health departments.

What is a monitoring action in a food safety plan?

Monitoring: What checks are done to ensure a safe product; e.g., temperature or visual checks. Corrective Action: What will be done if the product is damaged or rendered unsafe; e.g., discard or return to supplier. Storage: CP. Critical Limits: Where will the product be stored and at what temperature.

What is a food safety program?

A food safety program is a documented system that identifies the food safety hazards in the handling of food in a food business. The program details the way the hazards will be controlled in that business. Your food safety program is accredited by your local council.

What is the food safety program in the US?

Food Safety and Inspection Service: FSIS is the public health agency in the U.S. Department of Agriculture responsible for ensuring that the nations commercial supply of meat, poultry, and egg products is safe, wholesome, and properly labeled and packaged.

What do corrective actions in food safety plan identify?

A Corrective Action must be taken to correct your production process if monitoring shows that a Critical Limit has not been met (this is called non-conformance). In food production, it is better to correct problems during processing rather than discover a problem after the product is finished.

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What are the five components of the food safety program?

A food safety plan should include a hazard analysis, preventive controls, monitoring procedures, corrective actions, and verification procedures like a HACCP plan. The FDA also requires: Documented records illustrating how the plant is implementing the food safety plan.

What does the food safety plan include?

A Food Safety Plan (FSP) consists of the primary documents in a preventive controls food safety system that provides a systematic approach to the identification of food safety hazards that must be controlled to prevent or minimize the likelihood of foodborne illness or injury.

What is the goal of a food safety program?

The FSO concept recognizes that the ultimate objective of a food safety system is to prevent illnesses by focusing food-manufacturing attention and activities on preventing or minimizing exposure of the consumer to pathogens.

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