Is Your Food Service (HACCP) Program Effective?

Craig A. Calvert, Ph.D., C-CHO
May 24, 2010
Welcome to the June issue of the School Safety Newsletter. The September 2009 issue focused on new regulations concerning the school HAACP (Hazard Analysis and Critical Control Points) program. This newsletter will discuss ways to verify that your food safety program is working. We hope that you find this newsletter useful and look forward to providing you with the quality service and information that has made Fuss & O'Neill EnviroScience successful.
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Once a HACCP or similar program is in place verification that the program is working must be done. In fact, step 6 of a HACCP program is “verification of procedures” – which includes microbial sampling and analysis.
 Sampling will look for three types of contaminants
1. Biological – microbes
2. Chemical – toxic chemicals
3. Physical – metal, wood, etc…
 Microbes that should be tested for and verified that they are at safe levels include:

1. E. Coli O157:H7
2. Listeria monocytogenes
3. Staphylococcus aureus
4. Salmonella

 When sampling for there are a number of places to sample to find the three contaminants such as:
1. Food contact surfaces
a. Pans, plates, utensils, mixers, etc…
2. Non-food contact surfaces
a. Floors, doors, steam tables, etc…
3. Air/atmoshpere
a. Water vapor can carry safe concentrations of microbes from the floor into the food
 Uncontrolled growth or a high concentration of any contaminants could be an indication that your food safety program is not adequately addressing the sanitation procedure in your food safety plan.
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Fuss & O'Neill EnviroScience offers services to sample your food service areas for contaminants. These services are designed to compliment your current food safety program. One of our food safety experts will come to your facility to sample, provide interpretation of the results, and discuss next corrective action steps. Fuss & O'Neill EnviroScience has years of experience providing safety services to schools and is extending this experience into food safety.

For more information and questions on how to sample contact:
Craig A. Calvert, Ph.D., C-CHO
ccalvert@fando.com
(860) 646-2469 x5571