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South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

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Page 1: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

South Carolina School HACCP

Angela Fraser, Ph.D.Associate ProfessorClemson UniversityClemson, SC 29634

Page 2: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 2

HACCP in SC Schools

All schools must have a food safety program based on Process HACCP principles beginning Fall 2010.

It must conform with the guidance document issued by the USDA.

Page 3: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 3

What is HACCP?

A standardized food safety plan to prevent rather than react to foodborne illness.

Specifically, it is: science-based, operation specific, and practical.

Page 4: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 4

Why HACCP? To prevent foodborne illness in SC

schools. Any food can cause foodborne illness --

even non-potentially hazardous foods. Potentially hazardous foods:

Low acid Moist Contain protein Keep out of the temperature danger zone.

Page 5: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 5

Four HACCP Plans Commercial Kitchen – preparation and service on-

site so must comply with SC Foodservice Rules. Home Style Kitchen -- small group homes using

household ingredients, procedures, and equipment. Catered Meals -- limited on-site preparation.  No

potentially hazardous foods cooked on-site and all meals prepared off-site from permitted operator.

Central Warehouse – central storage and distribution location for district.

Page 6: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 6

HACCP Plan Current plan only for schools with a

Commercial Kitchen Implementation to begin Fall 2010. Other types of operations will also be

expected to have HACCP Plan in place in the future. Home-style kitchen Catered meals Central warehouse

Page 7: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 7

School HACCP -- 2010 Resources

http://www.foodsafetysite.com Select “Foodservice Resources” Select “Training Curricula” Select “School HACCP -- South Carolina

Schools”

Frequently Asked Questions Training Aids – based on school

environment and HACCP Plan

Page 8: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 8

80+ Frequently Asked Questions

Clothing, Hair Restraints, Jewelry

Cleaning and Sanitizing Cooking Food, Recipes, Menus Handwashing Stations Hazard Communications Holding Hygiene Leftovers

Monitoring Pest Control Pre-prepared food Records Re-serving and

Serving Storage Thermometers Training Waste

Page 9: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 9

Hot FAQs Recovering and re-serving foods

Packaged in-house vs. commercially packaged Re-serving fresh fruits displayed for service Pre-prepared foods Leftovers Potentially hazardous foods

Includes sliced tomatoes but not peanut butter and salad greens

Page 10: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

Preparing Your Plan

Let’s Get Ready!

School HACCP -- 201010

Page 11: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 11

BINDER 1 -- Menu Summary and Recipes

Flow charts for each of the four processes

Menu Summary Recipes/Preparation Procedures

sorted into one of four categories

Page 12: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 12

Four HACCP Process Categories

Potentially hazardous foods No cook Same day service Complex food preparation

Non-potentially hazardous foods Do not need to sort these into one of

the categories.

Page 13: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 13

1-1: Menu and Recipes Must have:

Standardized recipe or procedure for all menu items.

First sort into two groups Potentially hazardous or Non-potentially hazardous.

Then sort potentially hazardous foods into one of the three categories.

Page 14: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 14

Process HACCP Based on the number of times a menu

item passes through the temperature danger zone (41oF to 135oF). No Cook – does not go through

temperature danger zone; there is no cook step.

Same Day Service – typically goes through the temperature danger zone one time.

Complex Food Preparation – goes through the temperature danger more than one time.

Page 15: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 15

Standardized Procedures Procedures for:

Canned fruits Commercially processed foods Raw Fresh Meats to be Cooked Commercially Packaged Snack Foods Commercially Individually Packaged Frozen

Items (Non Dairy) Fruits and vegetables, cut in house Fruits and vegetables, whole

Page 16: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 16

Pre-prepared Foods

Items prepared in advance for future service beyond a specific meal.

Items cooked or prepared in-house and then frozen for future use.

Store for four weeks. Must include a list of these foods in

Binder 1.

Page 17: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 17

BINDER 2: HACCP Plan1 – Food Safety Team2 – School Description3 – Operation

Assessment4 – Prerequisite

Programs5 – SOPs6 – Monitoring and

Recordkeeping

7 – Corrective Actions

8 – Verification 9 – Employee

Training

Bold items must be printed and completed before the beginning of School Year 2010.

Page 18: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 18

2-1: Food Safety Team Identify Team Member(s).

Some schools are so small that there will only be one team member.

Team leader should be site manager or individual who completed a food safety certification program.

Record this information onto the form. Update at the beginning of each school

year.

Page 19: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 19

2-2: School Description Record information about:

School Employees Equipment – get from Central Office Foods – get from Central Office Hazardous chemicals

Record information onto the form. Update at the beginning of each school

year. Keep on file for three years.

Page 20: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 20

2-3: Operation Assessment

Annual inspection of operation. Will take between 1-2 hours to complete. Complete in the Spring of each school year,

file, and save for three years. Collect three years of Environmental

Health Inspection reports – file behind assessment.

Make copy of Summary of Problems and give to CND.

Keep on file for three years.

Page 21: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 21

2-4: Prerequisite Programs Outlined in Binder 2-4.

All are based on the 2005 FDA Food Code. Nothing new – those who have completed

ServSafe® have seen these. It is not enough to know what to do, but

you must apply it – so all items have to be monitored.

Review each year and indicate so on their operation assessment.

Page 22: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 22

2-4: Prerequisite Programs

HANDOUT 1: Food Safety Checklist for New or All Workers Checklist that site manager and

worker sign Summary to give to employee to

review Available in English and Spanish

Page 23: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 23

2-5: Safe Food Handling Procedures

Outlined in Binder 2-5. All are based on the 2005 FDA Food Code. Nothing new – those who have completed

ServSafe® have seen these. Critical control points are marked as CCP --

bold and italicized. It is not enough to know what to do, but

you must apply it – so all items have to be monitored.

Review and indicate on their operation assessment form.

Page 24: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 24

2-5: Safe Food Handling Leftovers

Refrigerate for three-days only (Self Serve Items on Line Must be Discarded Daily)

After three days throw out Advance Preparation

Must use within four weeks or Next Cycle Must include on the Pre-prepared Foods list and

filed in Binder 1 Recovering and Re-serving

Commercially packaged vs. packaged in-house Whole fruits and vegetables

Page 25: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 25

2-6: Monitoring and Recordkeeping

Frequency identified in the prerequisite programs and the standard operating procedures.

Corresponding record keeping sheets developed for each level of monitoring frequency. Daily Monthly Annual assessment As needed

Complete tables on pages 1-2. Keep all records for three years.

Page 26: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 26

Daily Records If it is not recorded, it did not happen:

Production Record – All days Served Operation Inspection – All Days Served Refrigerator – 31 days Freezer – 31 days Hot-holding cabinets – All Days Served Thermometer Calibration Log

Page 27: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 27

Monthly and Annual Records

Series of four weekly sheets Decide when to complete these. Might want to complete the dry

storage one at the end of each month when inventory is taken.

Pest control/Fire Safety -- Monthly Operation Assessment -- Annual

Page 28: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

FORM PERSON

STORAGELOCATION

HOW LONG TO KEEP

Production Record 3 years

Operation Inspection 3 years

Refrigerator 3 years

Freezer 3 years

Hot-holding 3 years

Monthly series 3 years

Pest control/Fire Safety 3 years

Operation Assessment 3 years

2-6: Monitoring and Recordkeeping

Page 29: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

FORM PERSONSTORAGE LOCATION

HOW LONG TO KEEP

DHEC Reports

Three years

New Worker Checklist

Until no longer employed

Pest Control Three years

Delivery invoices

Three years

Inspection Reports

With operation assessment

Three years

2-6: Monitoring and Recordkeeping

Page 30: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 30

2-7: Corrective Actions CND will decide which he/she will

responsible for. Standardized procedures that outline:

What will happen if the standard is not met. What actions should be taken. Who is responsible for correcting the

problem. Who will document the corrective action.

Page 31: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 31

2-8: Verification Four types of verification CND is responsible for number 2.

Verify the Plan before the beginning of each school year by using the form in 2-8.

File and keep for three years. First time you will verify will be

before school begins in 2010.

Page 32: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 32

2-9: Employee Training

Food Safety for New Workers Food Safety certification trainings Hazard Communications training,

optional Pest Control training, optional

Page 33: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 33

Training HACCP Plan requires all Child Nutrition

Assistants to attend a state-approved training every three to five years.

Training aids developed: Slide set Booklet

Training offered by Clemson Extension and Department of Education and Directors

Page 34: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 34

CND complete by Fall 2010 Collect list of all menu items. Assemble recipes/procedures for all menu items. Sort all menu items. Note on recipe/procedure the process category. Complete Menu Summary Sheet (1-1). Note the cooking temperature on PHFs. Prepare Binder 1 or an electronic database of

recipes/procedures available to all schools. Prepare Binder 2 for each school. Identify critical control points on

recipes/procedures.

Page 35: South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634

School HACCP -- 2010 35

Your Food Safety Plan

will be in Action

Beginning School Year 2010-2011

Questions?