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HACCP: HOW DO YOU KNOW HACCP: HOW DO YOU KNOW ITS WORKING?
Acknowledgement Statement
You understand that:
The training you are about to take does not cover the entire scope of the program, and that
You are responsible for knowing and understanding all handbooks, manuals, alerts, notices and guidance, as well
th f f i ti th t id f thas any other forms of communication that provide further guidance, clarification or instruction on operating the programprogram.
Food Safety Program…do I need one?
YES!!Public Law 108‐265 Section 111 of the Child Nutrition & WIC ReauthorizationPublic Law 108 265, Section 111 of the Child Nutrition & WIC Reauthorization Act of 2004, amended section 9(h) of the Richard B. Russell National School Lunch Act by requiring school food authorities (SFA’s) to implement a food safety program for the preparation and service of school meals served to y p g p pchildren in the school year beginning July 1, 2005.
Public Law 111‐296, Section 302 of the Healthy, Hunger‐Free Kids Act of 2010. States that HACCP must be applied to any facility or part of a facility in which pp y y p yfood is stored, prepared or served for the purposes of the NSLP, SBP, or other FNS program.
Why is HACCP Important?
"Foodborne illness in the United States is a major cause of l di bl d h d id bl ipersonal distress, preventable death, and avoidable economic
burden. Mead et al. (1999) estimated that foodborne diseases cause 76 million illnesses, 325,000 hospitalizations, and 5,000 d h h d h h l fdeaths in the United States each year... The annual cost of foodborne illness in terms of pain and suffering, reduced productivity, and medical costs is estimated to be $10‐83 billion."2001 Food CodePublic Health Service ‐ Food & Drug AdministrationU.S. Department of Health and Human Services
What Does H‐A‐C‐C‐P Stand For?
HazardHazard
Analysisy
Critical
Control
Point
Definition of HACCP
A systematic approach to construct a food safety y pp yprogram designed to reduce the risk of foodbornehazards by focusing on each step of the food preparation process from receiving to service.
The HACCP Plan is maintained through ongoing implementation and activities, and periodic review.
Main Points to a Food Safety Program
1 Sanitation1. Sanitation
2. Temperature Control2. Temperature Control
3. Standard Operating Procedures (SOP’s)
Main Points to a Food Safety Program
Sanitation: Be sure that all of your food preparation areas are clean and sanitary such as workers’ hands utensils andare clean and sanitary, such as workers hands, utensils, and food contact surfaces. Avoid cross contamination.
T t C t l k i ld f d ld dTemperature Control: means keeping cold foods cold and hot foods hot. Cook to proper temperatures and hold at proper temperatures, and be sure to record those temperatures A basic properly calibrated foodtemperatures. A basic, properly calibrated food thermometer (digital or dial) is all you need to check for proper temperatures.
Standard Operating Procedures: SOP’s can be used both for sanitation and to verify that proper temperatures are being observed, as well as other aspects of a foodserviceobserved, as well as other aspects of a foodservice operation.
HACCP Plan Includes
1 Hazard Analysis1. Hazard Analysis
2. Critical Control Points (CCPs)
3. Critical Limits
d i CC4. Procedures to monitor CCPs
5. Corrective Actions
6. Verification and Record Keeping Procedures
Hazard Analysis
Identify hazardsIdentify hazards
3 types of hazards:
Biological – bacteria, parasites, fungi, etc.
Chemical – bleach, pesticides, paint, etc.Chemical bleach, pesticides, paint, etc.
Physical – foreign objects, nails, plastic shavings, etc.
Critical Control Points
Determine the point(s) where you can control to p ( ) yminimize or eliminate the hazard.
Each CCP includes boundaries that define safetyEach CCP includes boundaries that define safety.
What steps can be taken to eliminate the hazard?hazard?
Critical Limits
These boundaries or critical limits are the time and/orThese boundaries or critical limits are the time and/or
temperatures that must be achieved or maintained to
control a food safety hazard.
Critical limits (time/temperature) are measurable andCritical limits (time/temperature) are measurable and
observable.
Procedures to Monitor CCP’s
EquipmentEquipment
Frequency
Supporting documentation
lPersonnel
Training
SOP’s and CCP’s
Standard Operating Procedures (SOP’s) provide a general safety net for your operation.
Critical Control Points (CCP’s) safeguard against specific hazards.
Monitoring
Monitor to make sure food safety practices are done properly and CCPs and SOPs are being adhered to and correctly implemented.
/Who will monitor / document this responsibility
How
WhenWhen
Documentation… “If it’s not in writing, it was never done!”
Monitoring
Should be done for each area that has critical control points identified
If it’s not in writing, it was never done…Supervisors should review monitoring records frequently to identify areas needing improvement and training needs
Do the monitoring activities reveal concerns with food protection orDo the monitoring activities reveal concerns with food protection or safety?
Food Safety Checklist – do you have one in place?
Monitoring Logs
Example of logs for documentation:Receiving temperature logs
Cooler / Freezer / Dry Storage temperature logs
Cooking / Reheating / Cooling temperature logsCooking / Reheating / Cooling temperature logs
Receiving temperature logs for transported food
Damaged product logs
C lib i h lCalibrating thermometer logs
Corrective action taken logs
When monitoring:gReview available records to determine if:
Corrective actions are documented as completed
Do the corrective action activities taken reveal adequate food protection and q psafety
Corrective Action
Must be done when a critical limit is not met
Must be documented
Should be determined for all SOPs and CCPs
Reassess CCP & modify HACCP plan if necessary.
When monitoring:When monitoring:Review available records to determine if:
Corrective actions are documented as completedp
Do the corrective action activities taken reveal adequate food protection and safety
Correcting Problems
Expect problems and subsequent corrective actions before they happen
Recognize when there is a problem
Have a plan for corrections
Train employees on needed corrections
Summary of Corrective Actions
Verification & Record Keeping
Verify that your system is working effectivelyVerify that your system is working effectively.
Review records/logs
Keep log of employee training
TWO TYPES OF HAZARDS
1. SPECIFIC
f h
2. NON SPECIFIC
f h ffones specific to the preparation of the food, such as improper cooking
nonspecific ones that affect all foods, such as poor personal hygiene.p p g
for the specific type of food (beef, chicken, eggs, etc.)
p yg
TYPES OF HAZARDS CONT’D.
Specific hazards are controlled by identifying CriticalSpecific hazards are controlled by identifying Critical Control Points (CCP’s) and implementing measures to control the occurrence or introduction of those hazards.
Non specific hazards are controlled by developing and implementing Standard Operating Procedures (SOP’s).
Why Do We Do It?
Properly implemented, a food safety management system based on HACCP principles may offer you the following other advantages:
Reduction in product lossReduction in product loss
Increase in product quality
Better control of product inventory
C i i d iConsistency in product preparation
Increase in profit
Increase in employee awareness and participation in food safety
HACCP Plan
• Must have HACCP plan for each siteMust have HACCP plan for each site.
• If new site is built, must update original plan toIf new site is built, must update original plan to include this new information.
HACCP Plan must include:
A written plan at each school food preparation and service site f l i HACCP i i l h i l d h d ffor applying HACCP principles that includes methods for:
Documenting menu items in the appropriate HACCP process category.
Documenting Critical Control Points of food production.g p
Monitoring
Establishing and documenting corrective actions.
RecordkeepingRecordkeeping
Reviewing and revising the overall food safety program periodically.
Focus of HACCP
Purchasing
Items to review and update if necessary:Reputable vendors
Bid documents
d llFood Recalls
Commodity Ordering and Receiving
Order awarded bid itemsOrder awarded bid items
Purchasing
ResponsibilitiesPurchaser
Vendor
Receiving
Items to review and update if necessary:Storage Facilities
Central drop versus individual site delivery
i d f i iEquipment used for receiving
Date Marking
Refusal of deliveries, Temperature of delivered productsRefusal of deliveries, Temperature of delivered products
Deliveries from Central Kitchens to Satellite Sites
SOP’s to review:Receiving Deliveries
Transporting Foods to Remote Sites
D t M kiDate Marking
Receiving
Storage
Items to review and update if necessary:Changes to equipment at feeding sites
First In First Out
i iCross‐Contamination concerns
Temperature monitoring for refrigerators, freezers, and dry storage rooms
Recorded on temperature logs
If not in writing….it didn’t happen
Potentially hazardous foods versus non hazardous foodsPotentially hazardous foods versus non hazardous foods
Storage of chemicals
Preparations in case of food recall
Storage
SOP’s to review and revise if necessary:yDate marking ready‐to‐eat, potentially hazardous foods
Handling a food recall
Preventing cross‐contamination during storage & preparation
Storing and using poisonous or toxic chemicals
i d lib i hUsing and calibrating thermometers
Hazardous foods
Storing
Dry
Refrigerated
FreezerDeep chill
Chemical
FIFO
Preparation
Items to review and update if necessary:p yMenus/ Recipes
Equipment Changes
Staffing Changes
Emergency Plan (No water, electricity)
lli i dSatellite Preparation and Transport
BIC
Preparation
SOPs to review and revise if necessary:Cleaning and Sanitizing Food Contact Surfaces
Controlling Time and Temperature During Preparation
l iPersonal Hygiene
Preventing Cross‐Contamination During Storage and Preparation
Using and Calibrating ThermometersUsing and Calibrating Thermometers
Potentially Hazardous Foods
Washing Fruits and Vegetables
Washing Hands
Preparing
Standardized Recipes
Recipe cards that contain the specific steps for preparing a food item and the food safety critical limits such as final cooking temperatures that need to be monitored, verified, and documented.monitored, verified, and documented.Purchase specifications and purchasing from approved vendors.Ensures consistent preparation each time with no additions or substitutions.C i l d i f ti b t b t h kiCan include information about batch cooking.Must identify HACCP process.
What’s missing in this recipe?
FATTOM…Friend or Foe?
F = FoodA = AirT = TimeT = TemperatureO = OxygenM M i tM = Moisture
Bacterial Growth
1 bacterium
20 minutes=
2 bacteria
40 minutes=
4 bacteria
4 hours=
4096 bacteria
8 hours=
17 million bacteria
12 hours=
68 billion bacteria!
HACCP PROCESS
Identify the number of times each menu item goes up (heating) or comes down (cooling) through the danger zone (41 ºF to 135 ºF)
Source: FDA, 2005.
Review Menu Items
PROCESS 1Kept cold from preparation through service
PROCESS 2Prepared hot and served the same day
PROCESS 3Prepared hot and served cooled, or possibly reheated
Process 1: No Cook
Measures taken to assure safety of foods:
Temperature control
Hand washingg
Employee health policy
Proper receiving and storage procedures p g g p
Let’s look at some recipes that are classified as Process 1…
Process #1 Examples
Milk
Yogurt
Fruit
Salad
Ranch Dressingg
Sliced Bread
Ice Cream
Cereal
Process 1:
NO COOK
Process 1 Preparation with No Cook StepNo Cook Step
Example Flow / Operational Steps to Consider
Receive Store Prepare Hold ServeReceive Store Prepare Hold Serve
Spinach & Romaine Salad
Process 2: Same Day Service
Measures taken to assure safety of foods:
Temperature control
Cooking foods g
Holding foods
Hand washingg
Employee health policy
Proper receiving and storage proceduresp g g p
Let’s look at some recipes that are classified as Process 2…
Process #2 Examples
Chicken Nuggets
Hamburger
Oatmeal
Steamed Rice
Chicken Gravyy
Pineapple Crisp
Process 2:
SAME DAY SERVICE
Process 2 Preparation for Same Day ServiceSame Day Service
Example Flow / Operational Steps to Consider
Receive Store Prepare Cook Hold Servep
Hamburger Patty
Process 3: Complex Food Preparation
Measure to assure safety of foods:Temperature controlCooking foods Cooling foodsReheating foodsH d hiHandwashingEmployee health policy Proper receiving and storage proceduresProper receiving and storage procedures
Let’s look at some recipes that are classified as Process 33…
Process #3 Examples
Meat Sauce for Spaghetti
Chili Mac
Turkey Roasty
Potato & Egg Taquito
Crispy Beef Tacospy
Process 3:
COMPLEX FOOD PREPARATION
Process 3 Complex PreparationComplex Preparation
Example Flow / Operational Steps to Consider
Receive Store Prepare Cook Cool Reheat Hot Hold Serve
B k d LBaked Lasagna
ACTIVITY
Sample Menu #1
Pepperoni Pizza
Garden Salad
Fat free Ranch dressingg
Golden Corn
Fresh Applepp
Chocolate Milk
Sample Menu #2
Cheese Enchiladas w/ Meat Sauce
Spanish Rice
Beans a la Charra
Lettuce & Tomato
Pineapple TidbitsPineapple Tidbits
Skim Milk
Sample Menu #3
Biscuit, Sausage, & Cheese Sandwich , g ,OR
Assorted Cereal w/Graham Cracker
Jelly
Orange Juice
Apple
Assorted Milk
Cooking
Items to review and update if necessary:Critical limits
Critical Control Points
i hEquipment Changes
New Staff Procedures
Potentially Hazardous FoodsPotentially Hazardous Foods
SOP’s to Review:Cooking Potentially Hazardous Foods
Preventing Contamination at Food Bars
Using Suitable Utensils When Handling Ready‐to‐Eat Foods
Cooking
165°F for 15 seconds
155°F for 15 seconds
145°F for 15 seconds
135°F for 15 seconds
Holding
Items to review and update if necessary:Equipment changes
Serving line set up
h f iLength of service
Batch cooking
Satellite Feeding / BICSatellite Feeding / BIC
SOPs to Review:Holding Hot and Cold Potentially Hazardous Foods
Holding
Cooling / Reheating
Items to review and update if necessary:TFER temperature monitoring requirements
Refrigeration space
Freezer space
Has food been in danger zone too long and must be discarded
SOPs to Review:SOPs to Review:Cooling Potentially Hazardous Foods
Preventing Cross‐Contamination During Storage and Preparation
Reheating Potentially Hazardous Foods
Cooling
Reheating
165 °F for 15 seconds, within 2 hours5 5 ,
Serving
Items to review and update if necessary:Serving Utensils
Ready to eat foods
Cross contamination by studentsCross contamination by students
Pre‐portioning
Temperature monitoring
Length of service
SOPs to Review:Holding Hot and Cold Potentially Hazardous Foods
Serving Food
Preventing Contamination at Food BarsPreventing Contamination at Food Bars
Using Suitable Utensils When Handling Ready‐to‐Eat Foods
Standard Operating Procedure Resource
http://sop.nfsmi.org/sop_list.phpp // p g/ p_ p p
SP 37 ‐ 2013
I Have A Plan…Now What?
It doesn’t cost much. It’s not worth taking h h i h hthe chance with such
a frightening experience. It is too
risky to ignore!” *risky to ignore!
* Robert Van Slyke, superintendent, Finley School District #53, Finley, WA.
I Have A Plan…Now What?
Identify Responsibilities for:Implementation in different stages of food preparation
Receiving
StorageStorage
Preparing
Holding & Serving
Cooling
Reheating
Cleaningg
Sanitizing
TEAM WORK ACTIVITY
Record Keeping
Provides a basis for the periodic review of your district HACCP plan.Is documentation being duplicated in multiple forms?
bl b kIs reasonable care being taken to prevent contamination?Would your plan and documentation make you feel proud if you ended up in front page news??
All records must be kept for a minimum of 1 year.
When updates occur, the process should be documented and all employees trained / retrained on changes.
Annual training is required.
Types of Records
Includes:Food Safety Plan with necessary updates to accurately reflect current food operationMonitoring logsMonitoring logsCorrective action logsThermometer calibration recordsTraining logs (annually at minimum)
Training For Success of Your Food Safety ProgramProgram
Required to provide on‐going annual training including in food safety principles including SOPs and CCPs to all employees.
Daily on the job training should be documented
Sample Training Log
Review and Revise
Review your overall food safety program periodically:Ensure food safety program is operating according to plan
Review plan as problems are identified, equipment changes, or serving methods are changed.
At a minimum, review annually .
Determine who will review the planEnsure participation in review by individuals in different aspects of your food service operationyour food service operation
Let’s Wrap Up
Let’s put it in perspective:Get pre‐requisite programs in place. Employee training, pest control services, sanitation, personal hygiene. Get your team together. Do a flow process in your largest kitchen.Color code your recipes.Write SOP’s.Start documenting temps in the kitchen (cooking temps, refrig./freezer temps, calibration logs, milk temps etc)Have managers sign off on employee temp logs (verify theirHave managers sign off on employee temp logs (verify their system works)Do the potentially hazardous products first.
Is Your School Food Safe?
Written policies on food safety?
T i d t ff ith i f li i ?Trained staff with copies of policies?
Time for students to wash hands?Time for students to wash hands?
Adequate supplies for handwashing/warm, running water?
After this Training…Onsite Activities
Managers and staff in partnership with Child Nutrition Director will review HACCP plan for each site to identify needed updates.
Will review menu and recipes to ensure all menu items are categorized into the correct HACCP Process.
Will i t i i ti t ll t ff iWill review training practices to ensure all staff receive training on HACCP SOP’s and plan implementation.
Questions?
Our services are provided through the Texas Department of Agriculture's Food and Nutrition programs funded by the U.S.
Department of Agriculture, Food & Nutrition Service. In Department of Agriculture, Food & Nutrition Service. In accordance with Federal Law and U.S. Department of Agriculture
policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file , , g , , g , y
a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call toll free (866) 632-9992 (Voice). Individuals
who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or
(800) 845-6136 (Spanish). USDA is an equal opportunity id d lprovider and employer.
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