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Quality and Food Safety Management in Food
Service Industry

Establishing and Maintaining a Documented Food Safety
Control System.
Day-to-Day Control Documentation and Records

 All hazards within the process must be identified.
 The specific control measures identifying critical

limits should be been documented
 Prescribed monitoring procedures and the

corrective action necessary to prevent, eliminate
or reduce all hazards to an acceptable level for the
provision of safe food, must be agreed, adequately
detailed and communicated to staff.
Records must be kept to ensure written evidence of monitoring
procedures is maintained, and is available for inspection?

Food Safety Definitions

Audit An independent check of a food safety
system to show that introduced procedures
are being followed and that the system
achieves its aims.

Calibrate A check that measuring equipment is
working, eg thermometers.

Control measure A measure taken to control a food safety
hazard, eg time and temperature limits.

Control Point (CP) A point in the food production process at
which control measures are advisable.
However, loss of control may not lead to