The document provides details on planning, designing, and implementing a food safety management system for a concept fast food restaurant located in Lucerne, Switzerland. It outlines 7 key steps: 1) Establishing global food safety standards, 2) Assessing prerequisites, 3) Senior management implementation, 4) Implementing food safety and HACCP plans, 5) Establishing a food safety quality management system, 6) Providing training and implementation, and 7) Conducting internal auditing. The document also covers food handler training procedures, facility design including layouts for the restaurant and kitchen, guidelines for food flow, and checklists for risk factors, supplier selection, and pest control among other food safety topics.

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SANITATION AND MICROBIOLOGY
MR.JONUS FREI (PROFESSOR)
FOOD SAFETY MANAGEMENT SYSTEM (PLANNING, DESIGN,
IMPLIMENTATION& PROCEDURE)
CONCEPT : FAST FOOD RESTAURENT.
WORD COUNT: 4106
DATE OF SUBMISSION:11TH
MARCH 2014
SUBMITTED BY :KRUNAL, SUMEET&HITESH

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TABLE OF CONTENT.
Sr.No. Content Page
number
1 Summary of assignment 3
2. Planning and designing of food safety system 4
3. Step 1: Global standard procedure for food safety. 4
4. Step 2 :Pre requisites programs 4
Step 3: Senior management implementation. 6
Step 4: Food safety / HACCP implementation program. 7
Step 5:Food safety quality maintain documentation 8
Step 6:Training and implementation 9
Step 7:Internal auditing and checklists 10
5. Personal hygiene 10
6 Training 11
7 Facility design and layout
Restaurant lay out
Kitchen lay out.
15
8 Flow of food 17
9 Risk factors 18
10 Supplier selection program 18
11 Active managerial control 19
12 Sanitation program 20
13 PEST control system 20
14. References 22

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SUMMARY OF ASSIGNMENT
Our main objective behind preparing this report is to understand the food safety management system
and create, design and prepare system in our concept restaurant that is fast food restaurant situated
near Lucerne, Switzerland. Our system is based on planning, implementing and training our employee
with documenting different check list and procedure. Food Safety management system includes
following.
Quality Management System which is an ideal for Food Issues for Food Safety Quality Management
Systems.
 Procedures Manual
 Record Templates
 HACCP Manual containing the HACCP Calculator
 Standard for Food Safety Training Module
 Global Standard for Food Safety Gap Analysis Checklist
 Quality Manual
PLANNING & DESIGNING OF SYSTEM.
7.Internal
Auditing
checklist
1.Global
standard for
food safety
2.Asessment of
prerequisities
3.Senior
Management
Implementation.
4. Food
safety/HACCP
implementation
.
5. Food
safety
quality
managemme
nt system
6.Training and
implementation

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Step One:Introduction to the Global Standard for Food Safety
Comprehensive illustrated and interactive training module will introduce the Global Standard for Food
Safety to the management team and explain how to start the process of implementing Food Safety
Management System.it includes following sections
1. Management commitment and continual improvement.
2. Food safety /HACCP plan.
3. Food safety & quality management system.
4. Site standard.
5. Product control.
6. Process control.
7. Personnel.
Step Two: Assessment of Prerequisites
At this stage an assessment should be made by the most senior technical member of the
management team to decide if Site Prerequisite Standards within the facility meet the Food Safety
Requirements in Sections 4 to 7 of the Standard. The nominated manager should read through the
requirements in Section 4 to 7 of the Global Standard for Food Safety and assess for compliance using
the checklist to record their findings.
 Corrective Actions from Assessment of Prerequisites
The non-compliances identified in the assessment of compliance with Sections 4 - 7 of
the Global Standard for Food Safety 2008 should be logged using the form and used as input for
Step Three: Senior Management Implementation. In Step 3 the appropriate corrective action
should be allocated by the Senior Management Team and a corrective action plan formulated.
Step Three: Senior Management Implementation
A Senior Management Implementation checklist is provided that establishes your Food Safety
Management System fundamentals including Food Safety Policies and Objectives.
The checklist guides Senior Management:
 in planning the establishment of the FSMS
 In providing adequate support to establish the FSMS
 in ensuring there is adequate infrastructure and work environment
 in allocating responsibility and authority

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This stage requires the Senior Management to meet and establish thefoundations for the Food Safety
Management System:
 Formulating a checklist of Customer, Regulatory, Statutory andother relevant Food Safety
requirements
 Decide which Food Safety requirements the company shouldaddress and develop relevant
policies.
 Based on the Food Safety Policy Management Policies establishFood Safety Objectives
 Define the scope and boundaries of the FSMS
 Plan the establishment of the FSMS using the project planner
 Provide adequate support to establish the FSMS
 Ensure there is adequate infrastructure and work environment anddevelop a Corrective Action
Plan to rectify Prerequisite shortfalls
 Allocate responsibility and authority
 Assess, plan and establish appropriate internal and externalcommunication (including the food
chain) channels
As a decision has already been made to implement a system compliantwith the Global Standard for
Food Safety, the Senior Managementmeeting should also consider the requirements of the Standard
whichare summarized and should be read direct from the Standard:
 Senior Management FSMS Implementation Checklist
The Senior Management FSMS Implementation Meeting should follow the guidelines of the
Senior Management Implementation Checklist.
 Senior Management Establish the Project Plan
Customer Communication
Several streams of communication can occur with customers, including marketing, sales, development
and technical. The Sales Director should agree new contracts in principle with current and potential
customers. All new arrangements and products should then be subject to the approval procedure and
must be officially approved by the Food Safety Team Leader who should ensure that this is effectively
communicated and documented.
All products are supplied to mutually agreed customer specifications which include information which is
to be effectively communicated regarding:
 allergen contents and warnings
 intended use
 nutritional contents
 storage requirements
 shelf life

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The customer service/ front guest handling staff should be dealing with day to day enquiries and
orders from customers. Customers requiring more technical information should be passed on to the
Food Safety Team Leader. Non-Critical Quality complaints from customers should be directed to a
responsible person such as the Customer Services Manager who should co-ordinates the customer
response. Critical or Serious complaints such as a claim of alleged injury or poisoning should be notified
to the Food Safety Team Leader who will instigate an immediate investigation and co-ordinate the
appropriate response.
 Food Authority Communication
The Food Safety Team Leader should retain responsibility and authority for external
communication and liaison with food authorities and any other organizations that may have an impact
on the Food Safety Quality Management System.
Step Four: Food Safety Plan/HACCP Implementation
HACCP Training, an interactive and illustrated HACCP training presentation is supplied to train your food
safety team in the preliminary steps to a Hazard analysis, the principles of HACCP and how to utilize the
HACCP calculator in implementing your HACCP system.
HACCP Implementation Tasks
HACCP Implementation Tasks are to be completed by the Food Safety Team using the guidelines
included in this HACCP Implementation Section. We will go through the task by section as the
requirements per Global Standard for Food Safety:
Prerequisite programs are established including:
 Cleaning and sanitizing
 Pest control
 Maintenance programs for equipment and buildings
 Personal hygiene requirements
 Staff training
 Purchasing
 Transportation arrangements
 Processes to prevent cross contamination
 Allergen controls

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Design of the HACCP Plan
The Food Safety Team need to formulate and document a HACCP plan defining the hazards to be
controlled, CCPs where hazards are controlled, critical limits and monitoring procedures at each CCP and
action to be taken when critical limits are exceeded. The HACCP plan needs to define those responsible
for performing monitoring procedures and the records where the monitoring results are recorded. The
food safety team identifies critical control points (CCP) s for each food safety hazard Critical Control
Points are established using the decision tree as the latest step in the flow path where controls can be
effectively administered for a particular Significant Food Safety Hazards.
Step Five: Food Safety Quality Management System (CERTIFIED /QUALIFIED EMPLOYEE PORTAL)
Our Food Safety Management System contains a comprehensive compliant documentation. Certification
tools you will find:
 Food Safety Quality Manual containing a set comprehensive procedures and an extensive range
of record templates.
 HACCP manual containing food safety procedures and our unique HACCP Calculator.
 Laboratory manual including sample procedures and records.
 At this stage you can choose to totally implement the procedures supplied or pick those that are
applicable to your process.
 The Food Safety Quality Manual contains comprehensive top level procedures templates that
form the foundations of your Food Safety
 Management System so you don't have to spend 1,000's of hours writing compliant procedures
Documentation: -Food Safety Management System Record Templates
A comprehensive range of easy to use food safety management systemrecord templates:
1. Management Review Minutes
2. Training Record
3. Product Release Record
4. Design and Development Records
5. Supplier Assessment Record
6. Validation Record
7. Identification and Traceability Record
8. Register of Customer Property
9. Calibration Record
1. Records of Non-conforming Product
2. Corrective Action Request Form
3. Preventative Action Request Form
4. Supplier Self-Assessment and Approval Form
5. Equipment Commissioning Record
6. Return to Work Form
7. Hygiene Policy Staff Training Record

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8. Complaint Investigation Form
9. Prerequisite Audit Checklist
10. Knife Control Record
11. Knife Breakage Report
12. Goods in Inspection Record
13. Equipment Cleaning Procedure
14. Glass and Brittle Plastic Breakage Record
15. Metal Detection Record
16. First Aid Dressing Issue Record
17. Cleaning Schedule
18. Cleaning Record
19. Engineering Hygiene Clearance Record
20. Glass and Brittle Plastic Register
21. GMP Audit Checklist
22. Vehicle Hygiene Inspection Record
23. Outgoing Vehicle Inspection Record
24. Pre-Employment Medical Questionnaire
25. Visitor Questionnaire
26. Product Recall Record
27. Shelf Life Confirmation Record
28. Accelerated Keeping Quality Log
29. Goods In QA Clearance Label
30. Maintenance Work Hygiene Clearance Form
31. Changing Room Cleaning Record
32. Color Coding Red Process Areas
33. Daily Cleaning Record for Toilets & Changing Rooms
34. Drain Cleaning Procedure Filler Areas
35. General Cleaning Procedure
36. Product QA Clearance Label
37. CIP Programme Log
38. Sample Filler Cleaning Record
39. Pipe Diameter Flow Rate Conversion Table
40. QC Online Check Sheet
Step Six: Training and Implementation
A significant part of the implementation process is training. JobDescriptions should be
available for all staff and they should be briefedand aware of their food safety
responsibilities.For each employee and individual training record should be completed.
Basic Training should be given to all staff and also include:
 Job/Task Performance
 Company Safety and Quality Policies and Procedures
 Good Manufacturing Practices
 Cleaning Procedures

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 HACCP
 Bio security and Food Defense.
 Product Quality
 Chemical Control
 Hazard Communication
 Blood borne Pathogen
 Emergency Preparedness
 Employee Safety
 Safety Regulatory Requirements/Quality Regulatory Requirements
The Food Safety Team should receive extra training:
 Internal Audit Training (Conducted in Step Seven)
 HACCP Training
Remember all food handlers should receive Basic Food Hygiene Training.
We have design the web portal for our employee, who can login to portal and read document
and give examination online, that will give them extra earning incentive per exam and per
phase they pass as training certification in our restaurant.so our all employee should have to
pass the basic training online within three month of employment date. Moreover extra earning
incentive and promotion certification is also available on our portal.
Step Seven: Internal Auditing Training & Checklists
Internal Auditor Training - An interactive and illustrated Internal Audittraining presentation to
train your Internal Audit procedure.Internal Audit Checklists are supplied to cover all the
sections of thestandard.

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Procedures and checklist details.
1. Personal Hygiene
2. Training
3. Facility Design
4. Flow of Foods
5. Risk Factors
6. Supplier Selection (Procedure)
7. Active managerial control
8. Sanitation Program
9. Pest Control
Personal hygiene procedure.
Observe Good Hygienic Practices!
 Wash hands only in the hand sink – not in the dishwashing, food prep or mopSinks!
 Ill employees can cause foodborne Illness. Enforce sick leave policy or reassignDuties.
 Do NOT eat, drink, use toothpicks or any form of tobacco in food-production areas.
 Do NOT use a common cloth towel or apron for hand wiping.
 NO bare hand contact with ready-to-eat food!
 Wear nails short, clean and unpolished. Restrict rings to plain bands. If wearing artificial
fingernails, wear gloves when handling food.
 Cover open cuts and burns with bandages or single-use gloves. Use single-use gloves
with finger cots.
STOP Disease Outbreaks
1. Use warm water
2. Wet hands and exposed arms up to the elbow
3. Apply hand soap
4. Rub hands and forearms briskly for 20 seconds
5. Rinse under warm water
6. Towel dries with disposable towels.
When to wash your hands
• Before starting work
• Before putting on gloves
• After using the restroom
• After touching your hair, face, or body

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• After eating, drinking, smoking, or touchingchewing gum
• Upon entering a food preparea
• After working with raw food
• After cleaning or taking outgarbage
• After touching anything thatcontaminates the hands
CAUTIONS!!!!!
Let your supervisor know immediately if you have any of these symptoms!
Restrict from working with food or food contact surfaces:
• Sore Throat with Fever
• Open cuts or infected wounds
• Contact with anyone who has Salmonella typhi, E. coli 0157:H7, Hepatitis A, or Shigella.
Exclude employees from the food establishment diagnosed with:
• Salmonella
• Shigella
• E. coli 0157:H7
• Hepatitis A
Or with symptoms of:
• Norovirus
• Diarrhea
• Vomiting
• Jaundice
Supervisors: if an employee has been diagnosed with one of the above illnesses, or is jaundiced
you must notify ADEC within 24 hours.
Training procedure
Step 1: - interview
New hiring employee has self-assessment sheet that has to attend during the employee
interview that include the basic knowledge of trainee or employee for hygiene, food borne
illness and its risk.
Step 2: induction and orientation

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In this phase each employee has given a hand book to read and instruction by superior
employee to new trainee for maintaining hygiene and how to follow procedure and rules.
Moreover few days of shadowing would be fine if necessary for trainee.
Step 3:- incentive and promotion on portal.
We have our own restaurant portal on which different documentation would be uploaded for
HACCP , other safety measure , precaution , procedure ,rules , food borne illness once
employee hired they has to pass the basic examination within 3 months of time period.
This programme will add incentive to their salary and give chance to promote themselves.
Step 4:- Employee hand out
We provide employee hand out to each employee of our restaurant that include the basic rule
of hygiene and safety, moreover we correct the behavior of employee once and after training
by constant watching and documenting it.
Facility design
Facility design includes the
• Equipment
• Maintenance
• Purchasing
• Warehousing
• Communications
• Transportation
• Waste management
• Computer systems
Warehouse/Storage
♦ Freezers and refrigerators
♦ Hoists/lifts
♦ Forklifts, pallet jacks
♦ Scales
Ingredient Control
♦ Scales of varying capacities Hot Food Production
♦ Can opener with automatic dumping
♦ Steam-jacketed kettles
♦ Pumps/fillers
♦ Blast or tumble chiller
Cold Food Production
♦ Slicers with automated weighing

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♦ Vertical cutter mixers
♦ Wrappers
Bakery
♦ Mixers
♦ Proofers
♦ Ovens
♦ Depositors
Assembly/Packaging
♦ Conveyor
♦ Fillers
♦ Packaging/wrappers
♦ Meal baskets and dollies
Sanitation
♦ 3-compartment sinks
♦ Dishwashing machine. The size and type depend on decisions about whatdishwashing is done
at the central kitchen or at the satellites. The use ofDisposables also impact the dishwashing
equipment required.
♦ Cart washers

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Restaurant layout.

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Kitchen area

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Flow of food guideline
Cook to this temperature or hotter:
 Eggs 145° F
 Fish 145° F
 Ground beef 155° F
 Pork 155° F
 Poultry 165° F
 Stuffed Meat 165° F
 Traditional Wild Game Meat 165° F
Microwave Cooking:
• Cover and cook (stir or rotate) to 165°F or hotter - then letfood stand (with cover on) for 2
minutes.
Cold Holding
• Keep food at 41°F or colder at all times.
• Discard food that has been held between 41-135°F for longer than 4 hours.
• Cover foods to maintain temperature.
Hot Holding
• Keep food at 135°F or hotter.
• Preheat equipment to 135°F or hotter before adding food.
• Check food temperatures with a thermometer.
• Stir frequently to evenly distribute the temperature.
Use a thermometer to check that foods are cooled:
• From 135° F to 70° F within 2 hours; then
• From 70° F to 41° F within 4 more hours.
• Pre-chill salad ingredients (such as tuna, mayonnaise, etc.) OR cool from roomtemperature to
41° F within 4 hours.
Methods: Reduce the size of poultry, fish and meat roasts Shallow pans (soups, sauces,
gravies, etc.):
1. Put a 2-inch layer of food in a shallow pan.
2. Do not cover.
3. Put the pan in the cooler where cold air can blow across it.
4. Stir to help release heat.
5. Cover the food after it has cooled.

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6. Can also be used for small to medium sized pieces of meat.
Ice bath:
1. Put the food container into an ice water bath.
2. Stir the food every 30 minutes - more often if possible.
Chilling wands or paddles (for large containers):
1. Place the clean, frozen wand in the food and stir.
2. May be used in combination with another rapid cooling method -such as ice bath, or pouring
into shallow pans to finish.
Adding ice instead of water (soups, stews, etc.):
1. Add only half of the water before cooking.
2. After cooking, add the other half as ice.
Hot foods above 140°F - Cold foods below 41°F
1. Take food temperatures every 2 – 3 hours.
If food is in the temperature DANGER ZONE, take corrective action:
- Reheat,
- Quick chill, or
- Discard
2. Stir food frequently to distribute the temperature.
3. Do not add fresh food to old – “first in, first out”.
4. Trained workers must monitor self-service food bars.
5. Require customers to use clean plates and bowls for return trips to the food bar.
6. Protect foods from contamination by providing properutensils and sneeze guards.
Inspect food as soon as possible after receiving.
 Accept food only if:
o It is from an approved source.
o It is in wholesome condition.
o Containers and packaging are not contaminated or damaged in a manner to allow
contamination of food.
o Potentially hazardous cold foods are less than 41°F, and potentially hazardous hot
foods are greater than 140°F.
o Shell eggs are clean and unbroken.
o Frozen food has no visible signs of thawing or refreezing.
o Raw or raw frozen shellfish/meat containers are properly labeled with species,
quantity, and harvest site, date of harvest, name and certification number of the
harvester/original shipper.
 Store foods properly and as soon as possible.

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o Protect ready-to-eat foods from raw foods and store them separately. Separate raw
meat, fish and poultry. Store raw foods under ready-to-eat foods
Temperature:
• Rapidly reheat food to 165°F or hotter.
• Stir food frequently todistribute the heat.
• Use a thermometer to verifythe temperature.
Time:
• Heat to 165°F in 2 hour or less.
Reheating equipment:
• Stove top, steam cooker, microwave, and ovens.
Hot holding equipment:
• Preheat to 140°F or hotter before adding food.
• Do not use hot holding equipment to reheat food.
Risk Factors
Cross contamination
 Transferring germs from soiled hands, utensils, or equipment to clean equipment, or to food
that will not receive additional cooking.
 EXAMPLE: You used a knife to cut up raw chicken then used the same knife to cut up salad
ingredients.
Cutting boards and prep tables:
 Wash, rinse, and sanitize between raw and ready-to-eat
 (RTE) food and between different types of raw meat, fish, and poultry.
 Keep cutting boards and prep tables easy to clean by replacing as needed.
Hands:
 When handling ready-to-eat (RTE) food, use utensils or gloves.
 Wash hands often and always between tasks.
Storage:
 Store raw meat, fish, and poultry below RTE.
 Keep food that does not require further washing or cooking separate from food that does.

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Supplier Selection (Procedure)
 Keep records of your suppliers and know their facilitylocation, contact persons and phone
numbers.
 Keep records of product information, inventory anddeliveries.
 ALWAYS read communications from your supplier.
 Recallinstructions may be verified with the Food Safety andSanitation Program
 Separate the recalled food products to be returned to thesupplier from your inventory
immediately.
 Keep a record of the products returned to the supplier. Thisshould include product name,
manufacturer, code numbersand/or date of manufacturing.
Active managerial control
Active Managerial Control "as the purposeful incorporation of specific actions or procedures by
management into the operations of business to attain control of the foodborne illness risk
factors."
It is taking actions that will prevent a foodborne illness by following record management and
procedure in restaurant.
 Knowing when to restrict or exclude an ill employee, immediate report to the supervisor
if ill employee on work, it will be under supervision and if necessary on one or two day
leave.
 Having knowledgeable, well-trained staff: - we have different level of training on our
restaurant for employee and we reward our employee with incentive with training
completion & certification.
 Having a pro-active approach to identify, evaluate and control food safety hazards. It is
include all procedure and standard we have to document and maintain quality and
correct any measure if necessary.
 Having Standard Operating Procedures: - we have design the procedure what to do and
do not do.
 Knowing corrective actions: before it’s too late and we lose our customer and harm our
business we take corrective action if any situation occur.
 Keeping records and monitoring food quality and individuals handling food.

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Sanitization procedure.
What to use and how to use it.
Bleach Solution
1. 1 teaspoon of unscentedhousehold bleach per gallonof water.
2. Use chlorine test strips tocheck the concentration.
3. Aim for 100 ppm.
Quaternary Ammonia (Quat)
1. Read label directions orcheck with your supplier.
2. Use Quat test strips to checkthe concentration.
3. Aim for 200 - 400 ppm.
How to Use a Sanitizer:
In a labeled spray bottle:
1. Spray, wait 30 seconds, wipewith a clean paper towel.
2. Make fresh sanitizer at leastonce a day.
In a bucket:
1. Keep a clean wiping cloth inthe solution.
2. Wring out the cloth and wipedown the clean surface.
3. Let the surface air dry.
4. Use one bucket for foodcontactsurfaces and another for non-food contact surfaces.
Label the buckets.
5. Make a new sanitizer often – adirty sanitizer doesn't killgerms.
INTEGRATED PEST control programme and procedure.
How to perform task!!!
 If the pests don't live close by there's less chance they'll enter your facility. Make sure all
areas close to buildings are paved or made of materials that pests do not want live in, e.g.
not plants/soil.
 Arrange for rubbish bins stored outside to be emptied regularly so they are not an
attractant to pests.
 Use external rubbish bins that are enclosed so it's harder for pests to access them.
 Do not feed any stray animals (e.g. cats, dogs and birds) found in the vicinity of the building.

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 Locate your building away from other businesses/buildings that may attract pest or have
poor pest management.
 Ensure the facility is not close to water sources (e.g. streams and lakes) that may attract
pests.
 Stop water taps on the outside of your building from dripping to take away a potential
source of drinking water for pests.
 Clean up any spills of food items as soon as they happen.
 For dry materials use a small brush and shovel and transfer the material directly into a
rubbish bin.
 For wet materials push the spilled food item towards a floor drain usinga broom/squeegee.
 If there are no floor drains use paper towels to soakup the spill and put the towels directly
into a rubbish bin.
 Follow upusing a mop and bucket.
 Clean dry areas daily using a vacuum cleaner (with a sealed bag so it does spread dust).
 Make sure regularly move all the pallets in and clean underneath.
 procedures explaining such things as;
1) How traps should be checked for insect activity
2) How to add fresh bait to traps
3) How to clean/empty equipment used to electrocute flying insects.
4) How to operate equipment use to "fog" to kill stored insects
 Pest control procedures include information about safetyHandle chemicals. This includes
wearing gloves/masks and washingHands afterwards.
WASTE MANAGEMENT
 Waste bins, tubs and dumpsters used in the collection, holding and storage of waste
materials require proper cleaning and sanitizing to minimize the potential attraction and
support of food pests.
 Waste must not be allowed to accumulate in food handling, food storage, and other
working areas and the adjoining environment.
 Waste stores must be kept appropriately clean
ERADICATION
 Pest infestations should be dealt with immediately Treatment with chemical, physical or
biological agents should be carried out without posing a threat to the safety or
suitability of food.
==============================================================================

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