警报疲劳：如何确保不合规警报发挥其作用并确保食品安全.pdf

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1、17F3+F11+FAmbient temperatures not representative of actual product temperatureProduct temps can rise more slowly At 2:30PMTomato and lettuce are at 41F;air at 58F At 4:30PMTomato and lettuce are now at 48 and 51;air at 61FAt 7:30PMTomato and lettuce are now 55 and 60;air at 63FActual Product vs Amb

2、ient TemperaturesActual Product vs Ambient TemperaturesActual Product vs Ambient TemperaturesActual Product vs Ambient TemperaturesProduct and Simulated Product TemperaturesProduct and Simulated Product TemperaturesProduct and Simulated Product TemperaturesModel Lm growth based on tomato product tem

3、peratureModel E.coli growth based on tomato product temperature+8hrs(total represented here is 14hrs,Combase limitaton)Model Salmonella growth based on tomato product temperature+5hrs(total represented here is 14hrs,Combase limitation)Would like to recognize:Eric Moore,Terrence Gristgau,Robert Preve

4、ndar,Dr.Lisa Shelley,Dr.Ellen Shumaker,Catherine Sander,Jac Merril And Don Schaffner from RutgersBen Chapman,bjchapmancsu.edu,(919)515-8099Riskyornot.coFhttps:/cals.ncsu.edu/agricultural-and-human-sciences/Alarm Fatigue Yum!Perspective on Restaurant Food Safety ApplicationsFood Safety Summit,5/15/25

5、Robert Prevendar|Chief Food Safety&QA Officer Our Collective Responsibility2Where We Want To Go,Together Make food safety important every day set expectations.Train leaders and team members“why”it matters and how to execute.Simplify,simplify,simplify.Insist on integrity,urgency and corrective action

6、.Incentivize the food safety behaviors we want to see.Move from“point in time”evaluation of risk,to“real time”leveraging of data to get a more complete view of risk.3Teach Everyone the Big 6 and why they matterSet expectations to measure the Big 6 in the restaurant every day(Dail