Hazard Analysis Critical Control Point (HACCP) Requirements in North Carolina Schools

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Hazard Analysis Critical Control Point (HACCP)
Requirements in North Carolina Schools
Child Nutrition Manager Training
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HACCP is.

• A systematic approach to developing a food safety
  plan that will
• Prevent hazards
• Eliminate hazards
• Reduce hazards
• PREVENTION rather than reaction

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Why ??

• Required by law
• Ensure service of safe food to children by
  controlling hazards that may occur anywhere along
  the Flow of Food
• 2 types of hazards
• 1) ones specific to prep such as improper
  cooking of chicken
  
• 2) nonspecific ones that affect all foods, such
  as poor personal hygiene

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Revised Plan Now Available

• New HACCP Plan updates to be implemented
  beginning Fall 2010.
• Based on Changes to the FDA 2009 Food Code and
  recommended best practices for food safety
• All facilities receiving USDA reimbursements must
  have HACCP Plan.

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Updates for 2010-11

• Changes to reflect FDA 2009 Food Code
• Edits are generally highlighted
• Monitoring forms are updated and pre-dated
• Cooling Log is now required
• Monitoring dry storage is now included
• Cut Salad Greens now PHF
• Procure fresh produce from approved/GAP certified
  vendors
• Recommend keeping all cut produce at 41 or below.
• Plan to post 10 minute training modules this
  summer
• FAQS updated

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Process HACCP

• Based on the number of times a menu item passes
  through the temperature danger zone (41oF to
  135oF).
• PHF No Cook does not go through temperature
  danger zone there is no cook step.
• PHF Same Day Service typically goes through the
  temperature danger zone one time.
• PHF Complex Food Preparation goes through the
  temperature danger more than one time.
• Non PHF the food is not potentially hazardous

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Information posted on CN Website

• The HACCP Plan templates (4 types) are posted on
  the Child Nutrition website at
• http//www.ncpublicschools.org/childnutrition/publ
  ications/foodsafety
• Refer to the description of each to choose the
  one that fits your schools operation. Most
  schools will use the Central Kitchen Plan.

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Components of HACCP Plan

• BINDER 1 Menu Summary and Recipes
• Flow Chart
• Menu Summary
• Recipes/preparation procedures must contain HACCP
  category and CCPs
• Recipes sorted in the binder as required by the
  School Food Authority (SFA) Child Nutrition
  Administrator.
• BINDER 2 HACCP Plan
• Thirteen sections
• 1-9 required by USDA
• 10-13 additional information not currently
  required by USDA

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1-1 Menu and Recipes

• Must have
• Standardized recipe/procedure for all menu items.
• Flow charts for each of the four processes
• Menu Summary
• Listing or Pre-prepared Foods and foods subject
  to TILT procedures, if applicable.
• Recipes/Preparation Procedures contain HACCP
  categories and appropriate CCPs.
• Sort the recipe binder as directed by the CN
  Administrator.

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HACCP Process Categories Include the correct
process on each recipe.

• Potentially hazardous foods
• No cook
• Same day service
• Complex food preparation
• Non-potentially hazardous foods

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No Cook PHF

• Receive ? Store ? Prepare ? Hold ? Serve
• Examples in School Foodservice
• Tuna salad (containing no ingredients that are
  cooked and cooled at school such as hard cooked
  eggs)
• Cut Salad Greens
• Sliced Tomatoes

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Same Day Service PHF

• Receive ?Store ?Prepare ?Cook ?Hold ?Serve
• Examples in School Foodservice
• Baked fish filets
• Pizza
• Hamburgers
• Chicken fingers
• Steamed Broccoli

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Complex Food Preparation PHF

• Receive ? Store ? Prepare ? Cook ? Cool ? Hold ?
  Serve
• Receive ? Store ? Prepare ? Cook ? Cool
  ? Reheat ? Hold ? Serve
• Examples in School Foodservice
• Roasted Turkey with Dressing (turkey cooked the
  day before service)
• Soups or stews prepared the day before service
  and reheated
• Pasta Salad

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Non PHF

• Receive ? Store ? Prepare ? Hold ? Serve
• Examples in School Foodservice
• Apple sauce cake (commercially prepared)
• Brownies (commercially prepared)
• White bread
• Peanut butter and jelly sandwich
• Canned Fruit
• Whole Fresh Fruit
• Dinner Rolls

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Standardized Quantity Recipes

• A standardized quantity recipe has been
• tested and adapted for use by a given foodservice
  operation and found to produce the same good
  results and yield every time when the exact
  procedures are used with the same type of
  equipment and the same quantity and quality of
  ingredients.

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Standardized Recipes/Procedures

• You must have a standardized recipe or a
  standardized procedure for ALL menu items served
  in your operation.
• A la carte items that are similar, such as
  commercially packaged foods, can follow the same
  standardized procedure.
• Standardized procedure is how you handle the food
  before you serve it.

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Pre-prepared Foods

• Complex foods prepared in advance for future
  service beyond a specific meal not leftovers!!
• Items cooked or prepared in-house and then frozen
  for future use.
• May store for up to four weeks.
• Must include a list of these foods in Binder 1.

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TILT

• Include copies of any approved TILT procedures,
  as applicable.

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BINDER 2 HACCP Plan

• 1 Food Safety Team
• 2 School Description
• 3 Operation Assessment
• 4 Prerequisite Programs
• 5 Safe Food Handling
• 6 Monitoring and Recordkeeping

• 7 Corrective Actions
• 8 Verification
• 9 Employee Training
• 10 Crisis Management
• 11 -- Allergens
• 12 Donated Foods
• 13 -- Traceback

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2-1 Food Safety Team

• Team leader should be site manager or individual
  who completed a food safety certification
  program. Some schools are so small that there may
  be only one team member.
• Includes team members HACCP responsibility.
• Name
• Position Title
• HACCP Responsibility

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2-2 School Description

• Includes information about
• School
• Employees
• Water Supply
• Equipment get from Central Office
• Vendors get from Central Office
• Foods
• Hazardous chemicals

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2-2 School Description

• Remember to include listing of employees with
  Food Safety Certification
• List all Hazardous Chemicals
• Include any non-domestic foods that are
  pre-approved by the CN Administrator
• Complete the entire section fully!

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2-3 Operation Assessment

• Comprehensive ANNUAL assessment (inspection) of
  your school foodservice operation.
• Read and understand the Pre-requisite Programs
  and Safe Food Handling Sections prior to
  completing!
• Takes between 1-2 hours to complete.
• Must be done at the beginning of each school
  year, signed by team leader, and filed in the
  binder.
• Keep previous assessments for three years.

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2-4 Prerequisite Programs

• Outlined in Section 2-4 of Binder 2.
• All are based on the 2009 FDA Food Code and
  recommended best practices.
• Nothing new those who have completed ServSafe
  have seen these.
• All site managers must review prior to completing
  the operation assessment.

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2-4 Prerequisite Programs

• HANDOUT 1 Food Safety Checklist for New
  Employees
• Checklist that site manager and employee must
  sign
• Give a copy to employee to review
• Available in English and Spanish
• File completed checklist in Section 2-9 Training.

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2-5 Safe Food Handling Procedures

• Outlined in Section 2-5 of Binder 2.
• All are based on the 2009 FDA Food Code and
  recommended best practices.
• Nothing new those who have completed ServSafe
  have seen these.
• Critical control points are marked as CCP -- bold
  and italicized.
• All site managers must review prior to completing
  the operation assessment form.

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2-5 Safe Food Handling

• Also, refer to the Frequently Asked Questions
  (FAQs) on the website for updated information or
  more details.
• This information is updated as questions are
  received from the SFAs.

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Leftovers

• Cool properly and document on cooling log
• CLAD properly for storage
• Refrigerate for three-days only After three days
  throw out if not served
• Leftovers may NOT be frozen for use beyond three
  days.

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Advance Preparation

• Pre-prepared foods
• Must use within four weeks
• Must include on the Pre-prepared Foods list and
  filed in Binder 1
• Recipes must include preparation, cooling,
  labeling/packaging, thawing, and reheating
  information
• Pre-prepared foods are NOT leftovers.

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Recovering and Re-serving

• Some foods may be re-covered and re-served if
• Student HAS NOT passed the cashier and
• Food is commercially packaged and
• Package is unopened.

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2-6 Monitoring and Record keeping

• Frequency identified in the prerequisite programs
  and the standard operating procedures.
• Corresponding record keeping sheets developed for
  each level of monitoring frequency.
• Daily (part of production sheet)
• Daily (other items)
• Monthly (series of four monitoring sheets)
• Monthly pest control
• Annual assessment

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HACCP Monitoring is

• a series of planned observations to make sure
  that your HACCP plan is being properly
  implemented.

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3 Reasons for HACCP Monitoring

• It tracks how well employees are implementing the
  HACCP plan.
• It indicates if HACCP standards are met.
• It provides written documentation to support
  implementation of your HACCP plan.

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2-6 Monitoring and Recordkeeping
FORM PERSON STORAGE LOCATION HOW LONG TO KEEP
Production Plan 3 years
Operation Plan 3 years
Refrigerator 3 years
Freezer 3 years
Hot-holding 3 years
Monthly series 3 years
Pest control 3 years
Operation Assessment 3 years
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2-6 Monitoring and Recordkeeping
FORM PERSON STORAGE LOCATION HOW LONG TO KEEP
HD 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
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Daily Monitoring

• If it is not recorded, it did not happen
• Production Record
• Operation Inspection
• Hand Sink Inspection
• Refrigerator(s)
• Freezer(s)
• Milk Box(es)
• Hot-holding cabinet(s)
• Dry Storage Room(s)
• Cooling Log for PHF
• If you did not monitor on a given day, then draw
  a line through the cell.

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Daily Production RecordHACCP Monitoring
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Monitoring Food Temperatures during Preparation
and Service
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School HACCP -- 2009
FIRST PAN
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Monitoring Personnel
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School HACCP -- 2009
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Monitoring Leftover Foods
Use all leftover foods within three days at most
for maximum quality and safety. Record amount
and temperature of leftovers, even if discarded.
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Revised Daily and Monthly Monitoring Forms for
2010-11

• Required information to record generally remains
  the same
• Format of forms have been updated
• Forms are now pre-dated for convenience

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Monitoring Daily Operations
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Monitoring Daily Hand Sinks
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Monitoring Daily Refrigeration and Milk Boxes
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Daily Freezer Monitoring
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Monitoring Hot-Holding Cabinets
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Monitoring Dry Storage
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Monitoring - Cooling
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Four Weekly Monitoring Forms
Four Weekly Monitoring Forms

1. Dry Storage and Hazard Communications
2. Refrigerated Storage
3. Frozen Storage and Transporting
4. Food Preparation Facilities and Equipment

Rotate completion of these forms in order using a
different form each week.
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Monthly Pest Control Monitoring
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Monitoring - Annual

• 2-3 Annual Operation Assessment
• Section I includes an Assessment of Prerequisite
  Programs
• Section II includes an Assessment for Safe Food
  Handling

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Section I Assessment of Prerequisite Programs

• Facilities
• Equipment
• Cleaning and Sanitizing
• Employees
• Training
• Pest Control
• Hazard Communications

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Section II Assessment of Safe Food Handling

• Purchasing and Receiving
• Dry Storage
• Refrigerated Storage
• Frozen Storage
• Preparation
• Holding and Service
• Leftovers and Advance Preparation
• Transporting

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As Needed Monitoring

• Reports from Health Department for employees
  diagnosed with Foodborne Illness
• Food Safety Checklist for New Workers
• Purchasing and Receiving Delivery Invoices
• Environmental Health Inspection Reports

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2-7 Corrective Actions

• 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.

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2-8 HACCP Verification

• Verify the HACCP Plan before the beginning of
  each school year by using the form in 2-8.
• File the most recently completed form in 2-8
  Verification.
• Keep verification files for three years.

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2-9 Employee Training

• Food protection certification for Managers
• Other food safety update trainings
• Food Safety for New Workers
• Hazard Communications training
• Pest Control training

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Employee Training

• HACCP Plan requires all Child Nutrition
  Assistants to attend a DPI-approved training
  every three to five years.
• Training aids developed
• Slide set
• Manual
• Training offered by NC Cooperative Extension,
  DPI, or your local district.

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2-11 Allergens

• For 2010-11 work towards including allergens on
  the recipe/procedure.
• Stickers may be printed from the website.

• ALLERGENS (Check all that apply)
• Milk and dairy Eggs
• Shellfish Tree nuts
• Soy Peanuts
• Wheat Fish
• Date Completed ___________________________

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Remaining Sections of Plan

• These are not required by USDA at this time and
  may be developed later
• Section 2-10 Crisis Management
• Section 2-12 Donating Foods
• Section 2-13 Recalls and Traceback

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Many Frequently Asked Questions

• Monitoring
• Pest Control
• Pre-prepared food
• Records
• Re-serving and Serving
• Storage
• Thermometers
• Training
• Waste

• Clothing, Hair Restraints, Jewelry
• Cleaning and Sanitizing
• Cooking
• Food, Recipes, Menus
• Handwashing Stations
• Hazard Communications
• Holding
• Hygiene
• Leftovers

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Important FAQs

• Recovering and re-serving foods
• Re-serving fresh whole fruits displayed for
  service
• Pre-prepared foods
• Leftovers
• Potentially hazardous foods
• Includes sliced tomatoes and salad greens but not
  peanut butter.

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Resources

• http//www.ncpublicschools.org/
• childnutrition/publications/foodsafety/
• Training Aids to prepare Employees
• Supplemental Information
• Frequently Asked Questions

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Resources, cont

• NC Food Handling Rules .2600
• Rules Governing the Sanitation of Food Service
  Establishments pertains to our kitchens
• Updated July 2008
• http//www.deh.enr.state.nc.us/ehs/rules.htm
• FDA 2009 Food Code

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Success with HACCP.

• Dependent upon facilities, equipment,
  PEOPLE...its a team effort!
• Properly trained employees ongoing training new
  employees trained before handling food
• Annual review and update of HACCP Plan and food
  safety principles for ALL employees
• Managers responsible for employee training
  standards and maintaining training/attendance
  records on all employees