HACCP: HOW DO YOU KNOW ITS WORKING?€¦ · HACCP Plan must include: yA written plan at each school food preparation and service site for applilying HACCP priilinciples that ildincludes

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


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


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


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


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




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.

Documents

HACCP: HOW DO YOU KNOW ITS WORKING?€¦ · HACCP Plan must include: yA written plan at each school food preparation and service site for applilying HACCP priilinciples that ildincludes