Ho w Pre re q uisite F o o d Sa fe ty Pro g ra ms Anc ho r HACCP - - PowerPoint PPT Presentation

Ho w Pre re q uisite F

• o d Sa fe ty

Pro g ra ms Anc ho r HACCP

• Dr. L

a rry Pa yton

HIST ORY

Re tail Sushi

 In 2002, T

• kyo Gar

de ns Cate r ing, L L C was founde d as a r e tail sushi manage me nt c ompany.

 Sushic , L

L C e stablishe d in 2006.

 Cur

r e ntly has ove r 300 loc ations nationwide . Re staur ant In 1962, T

• kyo Gar

de ns Re staur ant ope ne d the fir st Japane se r e staur ant in the State of T e xas and ope r ate d pr

• udly in the Houston Galle r

ia ar e a for 40 ye ar s.

WHO E AT S SUSHI?

SUSHI IN AME RICA

 De finition

Sushi me a ns  “Se a so ne d Ric e ”

 Che f T

r aining

5 ye a rs o f tra ining tra ditio na lly 2 Ye a rs so le ly ma king ric e 3 Additio na l ye a rs pre pa ring

fish

 Due to inc r

e ase d sushi de mand, tr aining is now c omple te d in 2 ye ar s

Supplie r Controls

Pr

• gr

ams

SUCCESS

Ope ra tiona l E xc e lle nc e

T r aining

SAF E SUSHI

F ORMUL A F OR SUCCE SS

Pe ople

Contr

• l

Hazar d Cr itic al L imits Re c or d

Re c e iving Ra w F ish Hista mine to xins F ro ze n te mpe ra ture c o ntro l fo r e a c h fish Re c e iving L

• g

Pa ra site L e tte r F inishe d Pro duc t Re frig e ra te d Sto ra g e Pa tho g e nic b a c te ria g ro wth Hista mine 40F

• r b e lo w

within 4 ho urs T ime / T e mp L

• g s

Ric e Ac idific a tio n Pa tho g e nic b a c te ria g ro wth (Ba c illis c e re us) pH o f ric e is 4.1

• r le ss

Sushi Ric e pH L

• g

F inishe d Pro duc t Re frig e ra te d Sto ra g e Pa tho g e nic b a c te ria g ro wth Hista mine 40F

• r b e lo w

within 4 ho urs T ime / T e mp L

• g s

HAZARDS SNAPSHOT

Anc hor ing HACCP

Pe rso na l hyg ie ne pro g ra m F

• o d sa fe ty tra ining

pro g ra m Sa nita tio n a nd pe st-c o ntro l pro g ra ms Supplie r se le c tio n a nd spe c ific a tio n pro g ra m

 Sushi HACCP Pr

• gr

am

 Sushi SOP BOOK  Re c e iving SOP  Sto ring SOP  T

ha wing SOP

 Ca lib ra tio n SOP  Co o king a nd Co o ling SOP  Sushi Ric e a nd pH SOP  Sa mpling -De mo SOP

RE T AIL SUSHI F OOD SAF E T Y

 Re tail Ope r

ations Ove r vie w

 F

• od Pr

e par ation/ ME NU

 Re c all Pr

• gr

am

APPROVE

D o rde r fo rms

ite m numb e rs fo r

b e tte r ide ntific a tio n o f a ppro ve d sushi ing re die nts

All ing re die nts tha t do

no t me e t the fo o d sa fe ty a nd q ua lity sta nda rds a re no t a llo we d.

APPROVE D INGRE DIE NT S

AL L E RGE N WARNING SIGNAGE

 E

nsur e that all e mploye e s fully unde r stand and adhe r e to:

 HACCP Re quir

e me nts to that allow for the c onsiste nt pr

• duc tion of Safe Sushi pr
• duc ts

that me e t or e xc e e d c ustome r and applic able r e gulator y r e quir e me nts

 SOPs inc luding instr

uc tions for r e tail pr

• duc tion of sushi

 Quality Contr

• l and Manage me nt syste ms

that e nhanc e c ustome r satisfac tion

 Me e t applic able r

e gulator y r e quir e me nts

 F

• od Safe ty and Sanitation r

e quir e me nts

 Ope r

ational polic e s

T RAINING PROGRAM

Che f Pr

e par e dne ss

F

• od Manage r

Ce r tific ation

Se r

vSafe

F

• od Handle r

(e ve r y 2 ye ar s)

F

air L abor Standar ds Ac t (F L SA)

Re fr

e she r tr aining

T RAINING COURSE S

Re g iona l Supe rvisors / T GC Ma na g e me nt

 F

ie ld Support a nd Complia nc e

 Qua lity Control Re port (E

le c tronic a lly)

 T

ime ly Corre c tive Ac tions

 Continuous T

ra ining

 E

nsure Cle a r Communic a tion Cha nne ls

 Busine ss Communic a tion  Huma n Re sourc e s  Ce rtific a tions & L

ic e nse s

OPE RAT IONAL E XCE L L E NCE

 F

• od Sa fe ty a nd/ or Qua lity Issue s

Orig ina te s from re ta il, c orpora te , or

re g ula tory sourc e s a nd ma y inc lude :

Custome r Compla ints Inte rna l Audit F

inding s

E

xte rna l Audit F inding s (Re g ula tory, Custome r Audits, T hird- Pa rty Audits)

 Corre c tive Ac tion Proc e dure s

RE T AIL SOL UT IONS PROGRAM

• Dr. L

a rry Se a n Pa yto n Co rpo ra te Dire c to r o f Qua lity Assura nc e Pa yto n.L a rry@ sushic llc .c o m

• www. sushic llc .c o m

281-515-3132