Chapter 27 : Interventions for Hazard Control at Food Service

Abstract:

This chapter describes the science-based intervention strategies for a manager to use in a food service operation. Most of the chemical hazards cannot be eliminated or reduced by intervention strategies available to the cook, such as washing, peeling, or cooking food. Occasionally, there is a loss of control/deviation of the hazard control processes on the farm. The environment surrounding the facility can be contaminated with pests, birds, insects, standing water, and possible sewage backup. There can be Salmonella spp. and Listeria monocytogenes at up to an estimated 103 CFU per gram or ml. Campylobacter spp. are a common bacterial contaminant of raw poultry products. Salmonella is chosen as the target organism because it is frequently found in many foods, and the severity of the illness is high, with over two deaths per 1,000,000 people. The food safety objective (FSO) for Salmonella is to reduce it to 1 cell per 25 grams of food, or basically, a 5-log reduction. The hazard can be controlled when the customer tells the server that he/she has a sensitivity, and the server asks the cook if the food contains that ingredient and informs the customer. A regular self-inspection (daily, weekly, and monthly) must be completed to verify that intervention strategies with policies, procedures, and standards are being carried out and to determine if there are any process deviations that need corrective action.