DETERMINING RISK FACTORS IN PROCESS FLOWS

Determining Risk Factors In Process Flows (RTE READY TO EAT)

Several of the most common risk factors associated with each food preparation process

are discussed below. Remember that while you should generally focus your inspection

on these risk factors, there may be other risk factors unique to an operation or process

that are not listed here. You should evaluate each operation and food preparation

process independently.

Facility-wide Considerations

In order to have active managerial control over personal hygiene and crosscontamination,

an operator must implement control measures in all phases of the

operation. The following control measures should be evaluated during your inspection

regardless of the food preparation process used –

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an approved, alternative procedure)

prevent the transfer of viruses, bacteria, or

parasites from hands

No bare hand contact with RTE foods (or use ofto help

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of viruses, bacteria, or parasites from hands to food

Proper handwashing to help prevent the transfer

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prevent the transfer of viruses, bacteria, or

parasites from hands to food

Restriction or exclusion of ill employees to help

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or clean and sanitized food contact surfaces with

soiled cutting boards, utensils, aprons, etc. or raw

animal foods

Prevention of cross-contamination of RTE food

Food Preparation Process 1 – Food Preparation with No Cook Step

Example Flow: RECEIVE – STORE – PREPARE – HOLD – SERVE

Several food flows are represented by this particular process.

Many of these food flows are common to both retail food

stores and food service facilities, while others only apply to

retail operations. Raw, ready-to-eat food, such as sashimi,

raw oysters, and salads, are grouped in this category.

Components of these foods are received raw and will not be

cooked prior to consumption. Foods cooked at the

processing level but that undergo no further cooking at the

retail level before being consumed are also represented in

this category. Examples of these kinds of foods are deli

meats, cheeses, and other pasteurized products. In addition,

foods that are received and sold raw but are to be cooked by

the consumer after purchase, i.e. hamburger meat, chicken,

and steaks, are also included in this category.

All the foods in this category lack a kill (cook) step

establishment

for the purpose of destroying pathogens. During your inspection, you can ensure that

the food received in the facility is as safe as possible by checking that the food is

received in good condition and from approved sources. Without a kill step to destroy

pathogens, the primary responsibility of the operator will be to prevent further

contamination by ensuring that employees follow good hygienic practices. In addition,

cross contamination must be prevented by properly storing your products away from

raw animal foods and soiled equipment and utensils. Foodborne illness may result from

ready-to-eat food being held at unsafe temperatures for long periods of time due to the

outgrowth of bacteria.

In addition to the facility-wide considerations, an inspection involving this food

preparation process should focus on ensuring that the facility has active managerial

control over the following:

while at the retail or food service. In other words, there is no complete trip made through the danger zone

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growth and toxin production

Cold holding or using time alone to inhibit bacterial

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with viruses, natural toxins, and

marine finfish intended for raw consumption due to

concerns with ciguatera toxin) (See Annex 3)

Food source (especially for shellfish due to concernsVibrio and for certain

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of marine finfish due to concerns with scombrotoxin)

Receiving temperatures (especially certain species

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hours to control the growth of

Date marking of RTE PHF held for more than 24Listeria monocytogenes

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consumption due to parasite concerns (See Annex 3)

Freezing certain species of fish intended for raw

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outgrowth of spore-forming or toxin-forming bacteria

Cooling from ambient temperature prevent the

Food Preparation Process 2 – Preparation for Same Day Service

Example Flow: RECEIVE – STORE – PREPARE – COOK – HOLD – SERVE

In this food preparation process, food passes through the danger zone only once in the

retail or food service facility before it is served or sold to the consumer. Food is usually

cooked and held hot until served, i.e. fried chicken, but can also be cooked and served

immediately. In addition to the facility-wide considerations, an inspection involving this

food preparation process should focus on ensuring that the facility has active

managerial control over the following:

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cooking to destroy bacteria and parasites; and

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spore-forming bacteria.

Food source and receiving temperatures/cold holding prior to cooking

are also important if dealing with certain marine finfish due to

concerns with ciguatera toxin and scombrotoxin. Consult Annex 3 for other special

considerations related to seafood.

hot holding or using time alone to prevent the outgrowth of

Food Preparation Process 3 – Complex Food Preparation

Example Flow: RECEIVE – STORE – PREPARE – COOK – COOL – REHEAT – HOT

HOLD – SERVE

Foods prepared in large volumes or in advance for next day service usually follow an

extended process flow. These foods will pass through the temperature danger zone

more than one time; thus, the potential for the growth of spore-forming or toxigenic

bacteria is greater in this process. Failure to adequately control food product

temperatures is one of the most frequently encountered risk factors contributing to

foodborne illness. In addition, foods in this category have the potential to be

recontaminated with

storage. The key to managing the operational steps within this food preparation process

is to minimize the time foods are at unsafe temperatures.

In addition to the facility-wide considerations, an inspection involving this food

preparation process should focus on ensuring that the facility has active managerial

control over the following:

Listeria monocytogenes, which could grow during refrigerated

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parasites;

cooking to destroy bacteria and

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spore-forming or toxin-forming bacteria;

cooling to prevent the outgrowth of

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alone

formation

hot and cold holding or using timeto inhibit bacterial growth and toxin

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than 24 hours to control the growth of

date marking of RTE PHF held for more

Listeria monocytogenes

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Food source and receiving temperatures/cold holding prior to cooking are also important

if dealing with certain marine finfish due to concerns with ciguatera toxin and

scombrotoxin. Consult Annex 3 for other special considerations related to seafood.reheating for hot holding, if applicable.