Ministère de l Agriculture, des Pêcheries et de l Alimentation du Québec (MAPAQ)

Transcription

1 Ministère de l Agriculture, des Pêcheries et de l Alimentation du Québec (MAPAQ) Le Centre québécois d inspection des aliments et de la santé animale (CQIASA)

2 Summary The restaurant industry is growing year: 890 declared cases of food poisoning 2486 persons affected (illnesses and sometimes more) 89.5% of cases of food poisoning are of microbiological origin.

3 Origin of risks observed during inspections: 33% = incorrect method of food preparation 20% = incorrect maintenance of equipment 17% = incorrect work practices 12% = poor state of workplace It should be noted that 15% of inspections have made it possible to trace very serious shortcomings!

4 Consequences of food poisoning cases for the establishment: Cost increase (medical, laboratory, legal and insurance charges) Diminishing consumer confidence (reputation)

5 Role of the CQIASA To control product quality from the producer to the consumer. To encourage the handler to use the necessary means of control to offer healthy, high-quality foods to the consumer.

6 Objectives of the module 1. To explain the reason for the CQIASA s existence; 2. To describe the inspection system and how the inspectors operate; 3. To explain the inspection methods: the five components of a risk-based inspection in relation to risks and food safety.

7 Chapter 1 The food inspection system in Québec and the inspectors Who inspects? Inspectors in collaboration with the managers of establishments in the food sector. Where do the inspectors come from? From the Centre québécois de l inspection des aliments et de la santé animale and the City of Montréal What do they do? They encourage food handlers to use the necessary means of control. They are your advisors, so use them! Where do they go? Restaurants, grocery stores, central kitchens, fish shops, butcher shops, mobile canteens or other vehicles used to transport foods (retail food establishments).

8 Chapter 2 The food inspection method based on health risks: the five components of a risk-based inspection What is a risk-based inspection? It is an inspection based on the risk to health. It is based on principles recognized on an international scale (HACCP method). It targets five critical points to be mastered to reduce the risks of food poisoning.

9 The goals of the risk-based inspection Evaluate food risks. Establish priorities regarding inspection according to these risks. Classify establishments in order to define the corrective measures aimed at reducing the number of businesses at risk. In short, the risk-based inspection is used to: sensitize food handlers improve food quality identify shortcomings

10 Critical points: the five components Material Evaluation deals with food and ambient temperature, safety, origin and labelling (health) Don t forget: Temperature is the friend of microorganisms. The greater the deviation, the greater the degree of non-conformity.

11 Method The evaluation deals with all the techniques and processes associated with the handling of food and technical equipment. Examples: - Techniques of cooking, defrosting, chilling and reheating of foods - Presence of cross contamination - Cleaning and sanitizing procedures

12 Manpower The evaluation deals with the handlers hygienic conditions Examples: - Hand washing and facilities provided for this purpose - Clothing - Injuries and health condition

13 Equipment The evaluation of equipment and utensils as well as packaging products deals with: their type, their cleanliness, the state in which they are maintained, their operation.

14 Environment The evaluation deals with the environment in which the operations are carried out. The presence of animals, insects and droppings. The presence of sources of physical, chemical or environmental contamination. The supply of drinking water, both hot and cold.

15 The four stages of the inspection process 1. The inspection itself 2. Identifying an inspection factor that will serve, along with other parameters, to establish a risk load. 3. The implementation of corrective measures 4. If not, the undertaking of legal procedures (less than 1% of inspections lead to such an action!)

16 Important Food handlers must always remember that their work has a direct impact on the health of consumers. Food safety is the responsibility of every contributor in the bio-food industry, without exception.

17 Ask for help! If you suspect a case of food poisoning: as a food handler, ALERT your supervisor as soon as possible; you can also contact the D.S.C. (Département de santé communautaire) or the food service inspection department in your region. Everywhere in Québec (no charge) Bas-Saint-Laurent (Rimouski) Estrie (Sherbrooke) Laurentides (Saint-Jérôme) Mauricie (Cap-de-la-Madeleine, Trois-Rivières) Québec (Sainte-Foy) Richelieu (Saint-Hyacinthe) Saguenay Lac-Saint-Jean (Chicoutimi) Municipal service : Montreal city

18 Chapter 3 The inspection report Here are the critical points that are found in the inspection report that the inspector uses to establish the risk load for establishments. Report to P1tablrapportinspecteur - ANG.pdf in your Toolbox.

19 Conclusion Why consider these issues? Customer satisfaction and the reputation of the establishment Taking responsibility: everyone must be responsible for food safety, whatever his or her position in the organization! In case of emergency (food poisoning), the inspector can help you analyze your methods.

20 What happens in the case of repeat offence or a flagrant refusal to cooperate? The inspector uses the means necessary to compel the manager to adopt corrective measures aimed at guaranteeing food safety. The inspector must employ harsh measures. Fines Sanctions that can ultimately include the closing of the establishment

21 As a food handler: Don t forget that you are the first person who must guarantee the safety of food served to clients of the establishment! Be vigilant and do not hesitate to alert your supervisor. You will thus help the manager, who will implement the necessary corrective measures. Your manager will advise you so that such situations never occur again. Do not hesitate to tell your manager about solutions you might have already thought about!