Food Safety System Management System

Research indicates that a Food Safety Management System (FSMS) and a positive food safety culture within foodservice operations can significantly reduce the occurrence of foodborne illnesses.

To implement a Food Safety Management System (FSMS) and cultivate a positive food safety culture, consider the following key elements:

1. Strategy: Develop a well-defined plan that outlines your organization’s approach to food safety. This includes setting objectives, identifying risks, and allocating resources effectively.
2. Execution and Continuous Improvement: Put your strategy into action by implementing procedures. Regularly review and update these processes to adapt to changing circumstances and improve overall food safety.
3. Commitment and Dedication: Leadership commitment is crucial. Ensure that management and staff are fully dedicated to adhering to food safety standards. Regular training and awareness programs can reinforce this commitment.
4. Higher Food Safety Standards and Behaviors: Encourage a culture of vigilance and responsibility. Emphasize safe food handling practices, hygiene, and proper sanitation. Monitor compliance and address any deviations promptly.

The 217-2018 restaurant data collection of the National Retail Risk Factor Study found that a Food Safety Management System was the strongest predictor of the compliance status of risk factors. A FSMS can have multiple components, but at the core are procedures, training, and monitoring.

Source: Call to Action for Industry: Using Food Safety Management Systems to Reduce Norovirus (The Occurrence of Foodborne Illness Risk Factors in Fast-food and Full-service Restaurants 2017-2018)

• Procedures: The who, what, how, when, where and why. It could be a written SOP or a poster, but the goal would be to have documented, repeatable procedures that reduce food safety risks. 
• Training: Frequent explanations using different approaches explaining the procedures. This could be short videos, verbal reminders during pre-shift meetings, in the moments training or messages at clock in. The goal would be to have training in different forms and at a frequency that is effective for employees to execute the procedures properly. 
• Monitoring: Oversight is extremely important. This could be written or automated checklists. The key is to have consistent oversight in all areas of food preparation with the opportunity to take corrective action when needed.

Source: Call to Action for Industry: Using Food Safety Management Systems to Reduce Norovirus (The Occurrence of Foodborne Illness Risk Factors in Fast-food and Full-service Restaurants 2017-2018)

What initial actions are needed to develop a basic Food Safety Management System?

Begin by ensuring you have procedures, training and monitoring around the top 5 foodborne illness risk factors and then expand into additional critical and no critical areas until your FSMS covers all food safety processes.

Top 5 Foodborne Illness Risk Factors:

• Personal Hygiene
  • Enforce an ill employee policy and vomit/diarrhea clean up procedures
  • Practice proper handwashing and glove use

• Holding Temperatures
  • Ensure equipment is keeping product at safe temperatures
  • Prechill and preheat cold and hot units before adding food
  • Do not leave high risk food out at room temperature without using time as a public health control

• Cooked Foods
  • Cook all foods to the proper temperature, verified by a calibrated thermometer or automated process

• Cross Contamination
  • Properly wash, rinse and sanitize food contact utensils and preparation equipment, specifically between uses of raw and ready to eat items

• Approved Source
  • Work with the supply chain and culinary teams to preapprove all suppliers to your brand standards
  • Follow safe receiving and storage practices
  • Have a system in place for safe substitutions

Source: CDC https://www.cdc.gov/fdoss/pdf/2016_FoodBorneOutbreaks_508.pdf 

Food Safety Culture: 

A food safety culture isn’t how managers and employees think about food safety, it’s their attitude about it. Culture isn’t static, it can change with leadership, the environment or new hires. The emphasis (or lack thereof) they place on it affects the behaviors and the willingness to openly discuss concerns and act on it. 

A positive food safety culture allows the right food safety behaviors to be sustained over time, reducing the risk of controllable food safety outbreaks and protecting the brand. 

Negative food safety culture in retail food establishments has been identified as an emerging risk factor for foodborne illness (Griffith et al., 2010a). By enhancing food safety culture, the rate of foodborne illness may decrease (Powell et al., 2011).

Source: Focus groups among retail food establishment staff and management reveal obstacles and promoters of good food safety culture - ScienceDirect

How can one transition from a traditional food safety management program to a behavior-based food safety management program?

• Move from focusing on processes to focusing on processes and people
• Build on food science adding in behavior science, and organizational culture
• Understand behavior change is complex and building a food safety system is part of a food safety culture, not the entire culture. 
• Move from cause and effect thinking to systems thinking

Food Safety Culture Resources to help build a positive food safety culture:

• Alliance Food Safety Toolkit | Stop Foodborne Illness