School Food Safety and HACCP Workshop 1

GOAL: empower food service staff to create a food safety program based on HACCP principles in the school kitchen OBJECTIVES: Understand HACCP principles Determine prerequisite programs Incorporate county Standard Operating Procedures Categorize menu items using the Process Method Identify potential problems and possible corrective actions

OBJECTIVES:

Understand HACCP principles

Determine prerequisite programs

Incorporate county Standard Operating Procedures

Categorize menu items using the Process Method

Identify potential problems and possible corrective actions

Overview HACCP is a preventative approach to food safety HACCP focuses on operational steps from receiving to serving

HACCP is a preventative approach to food safety

HACCP focuses on operational steps from receiving to serving

HACCP- Hazardous Analysis Critical Control Points system Seven Principles Identify hazards Identify critical control points Establish critical limits Establish monitoring procedures Establish verification procedures Establish record keeping procedures

Seven Principles

Identify hazards

Identify critical control points

Establish critical limits

Establish monitoring procedures

Establish verification procedures

Establish record keeping procedures

HAZARDS Biological- bacteria, viruses, parasites, fungi and mold Chemical- sanitizing agents, cleaning supplies Physical- dirt, glass, metal, cardboard

Biological- bacteria, viruses, parasites, fungi and mold

Chemical- sanitizing agents, cleaning supplies

Physical- dirt, glass, metal, cardboard

POTENTIALLY HAZARDOUS FOODS foods in whole or part milk or milk products shell eggs meat, fish, poultry, shellfish baked or boiled potatoes tofu or other soy protein foods plant foods that have been heat treated raw seeds or spouts or synthetic ingredients

foods in whole or part milk or milk products

shell eggs

meat, fish, poultry, shellfish

baked or boiled potatoes

tofu or other soy protein foods

plant foods that have been heat treated

raw seeds or spouts or synthetic ingredients

Critical Control Points Critical Limits CCPs-Places in the flow of food where practices can be applied that would eliminate, prevent or minimize hazards Critical limits- time and temperatures that must be maintained or achieved

CCPs-Places in the flow of food where practices can be applied that would eliminate, prevent or minimize hazards

Critical limits- time and temperatures that must be maintained or achieved

Monitoring Procedures Corrective Actions Monitoring includes actions that should be taken at the critical control points Corrective actions are preplanned steps to be taken if a problem occurs

Monitoring includes actions that should be taken at the critical control points

Corrective actions are preplanned steps to be taken if a problem occurs

Verification Recordkeeping Verification-process of confirming the food safety plan is working. Provides needed info to update plans, if needed Recordkeeping- demonstrates the food safety plan has been implemented. Creates records necessary for audits and inspections

Verification-process of confirming the food safety plan is working. Provides needed info to update plans, if needed

Recordkeeping- demonstrates the food safety plan has been implemented. Creates records necessary for audits and inspections

HACCP PYRAMID Food Temperature Control Cleaning And Sanitizing Personal Hygiene Pest Control Total Management Commitment Education and Training Biological Chemical Physical Hazards HACCP

HACCP ADVANTAGES Based on scientific evidence Takes a proactive approach Specific and consistent Improves how food is handled Creates continuous self inspection and improvement Provides legal documentation PROTECTS CUSTOMERS!

Based on scientific evidence

Takes a proactive approach

Specific and consistent

Improves how food is handled

Creates continuous self inspection and improvement

Provides legal documentation

PROTECTS CUSTOMERS!

Requirements of a Food Safety Program School description Documented SOPs A written plan Documenting menu items/HACCP process category Documenting critical control points Monitoring Corrective actions Recordkeeping Periodic review of plan

School description

Documented SOPs

A written plan

Documenting menu items/HACCP process category

Documenting critical control points

Monitoring

Corrective actions

Recordkeeping

Periodic review of plan

Steps to Develop Your Food Safety Program 1. Review Your Foodservice Operation Types of facilities SOPs Number of employee position at each site Type of equipment Processes for food preparation Menu items

1. Review Your Foodservice Operation

Types of facilities

SOPs

Number of employee position at each site

Type of equipment

Processes for food preparation

Menu items

Steps to Develop Your Food Safety Program 2. Develop, document in writing, and implement SOPs. They are considered a contract with food service staff

2. Develop, document in writing, and implement SOPs.

They are considered a contract with food service staff

Steps to Develop Your Food Safety Program 3. Classify menu items using the Process Method No-Cook: no cooking is done, food is held cold, served cold Same-Day: menu item takes one complete trip through the Danger Zone Complex-Food: menu item goes through both heating and cooling, taking two or more trips through the Danger Zone

3. Classify menu items using the Process Method

No-Cook: no cooking is done, food is held cold, served cold

Same-Day: menu item takes one complete trip through the Danger Zone

Complex-Food: menu item goes through both heating and cooling, taking two or more trips through the Danger Zone

HACCP PRINCIPLES Identify the Potentially Hazardous Foods Milk Cooked rice Granola Pepperoni Wheat Roll Cooked onions Tossed salad Cheese Pizza Cheddar Cheese Raw Broccoli Cantaloupe Macaroni Salad Watermelon Cooked Pasta Crackers Mashed Potatoes

Identify the Potentially Hazardous Foods

Milk Cooked rice

Granola Pepperoni

Wheat Roll Cooked onions

Tossed salad Cheese Pizza

Cheddar Cheese Raw Broccoli

Cantaloupe Macaroni Salad

Watermelon Cooked Pasta

Crackers Mashed Potatoes

HACCP PRINCIPLES Identify the Potentially Hazardous Foods Milk* Cooked rice* Granola Pepperoni ??? Wheat Roll Cooked onions* Tossed salad* Cheese Pizza* Cheddar Cheese* Raw Broccoli Cantaloupe* Macaroni Salad* Watermelon* Cooked Pasta* Crackers Mashed Potatoes*

Identify the Potentially Hazardous Foods

Milk* Cooked rice*

Granola Pepperoni ???

Wheat Roll Cooked onions*

Tossed salad* Cheese Pizza*

Cheddar Cheese* Raw Broccoli

Cantaloupe* Macaroni Salad*

Watermelon* Cooked Pasta*

Crackers Mashed Potatoes*

HACCP PRINCIPLES Critical Control Points Key point where you can prevent, eliminate, or reduce a food safety hazard Control time and temperature Control measures for each of the three process categories are the same

Critical Control Points

Key point where you can prevent, eliminate, or reduce a food safety hazard

Control time and temperature

Control measures for each of the three process categories are the same

Critical Control Points–Operational Steps Cooking Cooling Holding Reheating

Cooking

Cooling

Holding

Reheating

Critical Control Points and Critical Limits Critical Control Points includes boundaries (critical limits) Critical limits (time and temperature) are measurable and observable

Critical Control Points includes boundaries (critical limits)

Critical limits (time and temperature) are measurable and observable

HACCP PRINCIPLES Establish corrective actions.

Establish corrective actions.

HACCP PRINCIPLES Establish monitoring procedures.

Establish monitoring procedures.

HACCP PRINCIPLES Establish verification procedures including: What specific procedures need verified How By whom When Documentation

Establish verification procedures including:

What specific procedures need verified

How

By whom

When

Documentation

HACCP PRINCIPLES Establish Record keeping procedures

Establish Record keeping procedures

Types of Records Records documenting SOPs Time and temperature monitoring records Corrective action records Calibration records Training logs Receiving logs Verification or review of records

Records documenting SOPs

Time and temperature monitoring records

Corrective action records

Calibration records

Training logs

Receiving logs

Verification or review of records

HACCP PRINCIPLES Review and revise your overall food safety program periodically. MANAGER CHECKLIST

Review and revise your overall food safety program periodically.

MANAGER CHECKLIST

QUALITY SCHOOL FOOD SAFETY PROGRAM STEPS: SOPs Categorize menu items by the Process Method Identify Control Measures/Critical Measures Establish Monitoring procedures Establish Corrective actions Keep records Review and revise program

STEPS:

SOPs

Categorize menu items by the Process Method

Identify Control Measures/Critical Measures

Establish Monitoring procedures

Establish Corrective actions

Keep records

Review and revise program

Success of Your Food Safety Program Provide on-going training Review food safety principles including SOPs on a regular basis Require employees to attend food safety training

Provide on-going training

Review food safety principles including SOPs on a regular basis

Require employees to attend food safety training

HACCP Good luck in your very important role of making this world safer for our children!

Good luck in your very important role of making this world safer for our children!