Use of food safety objectives to satisfy the intent of food safety law

Corporate food safety objectives and a HACCP based management system were used to resolve a simple, but very costly, conflict between the strict interpretation of food safety regulations and the commercial ability to serve safe food that fulfils the intent of the law. A case study will be presented in which rare roast beef was removed from the menu after health authorities found that the product was served at less than 60 °C, a violation of national regulations. A risk assessment and risk management strategy specific for serving rare roast beef was developed. The documentation clearly and scientifically demonstrates how physical processes for cooking, hot holding, service and cooling were validated to support the companyʹs commitment to food safety and business excellence. Working instructions for each step of preparation and service of rare roast beef were validated. A specific HACCP plan was developed to manage the daily adherence to the working instructions. This HACCP plan is integrated into an overall systems approach to daily kitchen routines, so as not to place undue burdens on staff or management. Food safety objectives enable the company to communicate why the procedures to serve rare roast beef are safe. This rational approach to linking the explanation of procedures with safety is important for internal training, long-term program stability and external public relations.