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Speaker's Notes

Food safety management systems can take many forms. Every establishment has some type of pattern of procedures, even if it is simply described as "the way we do things." Some establishments have implemented effective food safety management systems by establishing controls for food preparation methods and monitoring procedures. Many others, however, rely on vague unmonitored procedures.

Every foodservice or retail food store operation should develop and implement written standard operation procedure (SOPs) that address each of the risk factors. These SOPs should detail procedures specific to the operation for time/temperature control of potentially hazardous food, personal hygiene, and measures to prevent food from becoming contaminated.