HACCP IN SCHOOLS

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(No Transcript)
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HACCP-Based Food Safety Program ARE YOU READY?

• Guidance for
• School Food Authorities

Tennessee Department of Education Tennessee
School Nutrition Program
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WHY

• Child Nutrition WIC
• Reauthorization Act of 2004,
• Section 111

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PURPOSE

• Ensure delivery of SAFE FOODS
• Controlling Hazards

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REFRESHER. . .
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What does HACCP stand for?

• Hazard
• Analysis and
• Critical
• Control
• Points

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What is HACCP?

• A systematic approach to constructing a food
  safety program designed to reduce the risk of
  foodborne hazards by focusing on each step of the
  food preparation process.

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Flow of Food

• Receiving
• Storing
• Preparing
• Cooking
• Holding
• Serving
• Cooling
• Reheating

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NEW TERMS

• Process Approach a method of grouping menu
  items into one of three processes depending on
  the number of times the food goes through the
  temperature danger zone, which is between 41
  and 140 degrees Fahrenheit. (for Tennessee)

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SIDE NOTE

• FOOD SAFETY TRAINING is a MUST!

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QUIZ

• What are the three types of Hazards?
• What is the Danger Zone for Tennessee?
• What is FATTOM?
• Reheat Rule?
• Cool Down Rule for Tennessee?

If you cannot answer ALL of the above questions
you need additional Food Safety Training!
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Lets Look at the Requirements of THE PLAN?
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The Plan

• Each Site Must have a WRITTEN PLAN.

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REQUIREMENTS

• The Plan
• Facility Overview
• SOPs
• Categorize All Menu Items
• Critical Control Points
• Calibration Records
• Corrective Actions
• Monitoring
• Other

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Getting Started
Facility Overview

• Type of facility
• Number and type of employees at each site
• Types of equipment
• Processes for food preparation
• Menu Items

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• Program Overview and Facility
• School Nutrition Program SAMPLE
• Cafeteria Site Name
• Address
• Manager Name
• The program follows the USDA guidance on
  developing a food safety program based on the
  Process Approach to HACCP. This HACCP Process
  Approach Food Safety Plan was developed by
  ________ board approved_______________. All
  standards in this food safety program are based
  on the recommendations in the 2001/2005 Food Code
  for the State of Tennessee.
• School Nutrition Program Staff
• ____ Manager(s) ____ Staff

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SAMPLE CONT

• Average Daily Participation
• Breakfast ___________ Lunch ____________
• Customers Include
• Students (list grades) _________
  Adults (teachers, administrators)
• Visitors (parents, volunteers
  Employees (SNP Staff)
• Equipment (List Equipment and how many of
  each)
• ___ Floor Mixer ___ Table Mixer ___ Food
  Processor ___ Walk-In Freezer ___ Reach-In
  Refrigerators ___ Walk-In Cooler
• ___ Convection Ovens ___ Combination Ovens ___
  Microwave
• ___ Steamers ___ Jacketed Kettle (pressure) ___
  Milk Coolers
• ___ Heated Cabinets ___ Can Opener ___ Carts
  (metal)
• ___ Carts (plastic) ___ Heated Serving
  Units ___ Tilting Skillet
• ___ Slicer ___ VCM ___ Dish machine
• ___ Handwashing Sinks ___ Washing Machine ___
  Dryer
• ___ ____________ ___ ______________ ___
  _____________

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SAMPLE CONT

• Thermometers How Many? _____
• A ____________________ Type ____________________
  
• B. ____________________ Type ____________________
  
• C. ____________________ Type ____________________
  
• D. ____________________ Type ____________________
  
• E. ____________________ Type ____________________
  
• Equipment Thermometers
• Milk Coolers Reach In Refrigerators
  Walk In Refrig.
• Walk In Freezer Dry Storage Area
  Hot hold Units
• Dishmachine Back up Thermometers
  Serving Line (staff)
• Preparation Area (staff) Receiving
  (staff)
• Other ________________________________
• Menu ____________________________________
• Cycle Menu is made by Manager
• Cycle Menu is made by Central Office

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SAMPLE CONT

• Recipes USDA Local Other
  List ________________
• Preparation Type _______________________________
  __________________________________________________
  __________________________________________________
  __________________________________________________
  __________________________________________________
  __________________________________________________
  __________________________________________________
  ___________________
• Special Events
• Student Field Trips (meal preparation cold
  sack lunches)
• Banquets (after school hours)
• School Day Special Functions (List)
  ____________________________
• Nutrition Education (using food/equipment)
• Other ______________________________________
  ______________

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REQUIREMENTS

• The Plan
• Facility Overview
• SOPs
• Corrective Actions
• Categorize All Menu Items
• Critical Control Points
• Calibration Records
• Monitoring
• Other

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SOPs

• Standard Operating Procedures
• Step-by-Step Written Instructions

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Flow of Food

• Receiving
• Storing
• Preparing
• Cooking
• Holding
• Serving
• Cooling
• Reheating

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• SAMPLE SOP
• PURPOSE
• SCOPE
• KEYWORDS
• INSTRUCTIONS
• MONITORING
• PERSON(S) RESPONSIBLE FOR MONITORING (LIST)
• CORRECTIVE ACTION
• VERIFICATION AND RECORD KEEPING
• PERSON(S) RESPONSIBLE FOR VERIFICATION AND RECORD
  KEEPING (LIST)
• DATE IMPLEMENTED
• DATE REVIEWED
• DATE REVISED NOTES FOR REVISION
• TRAINING DOCUMENTATION

See Handouts
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Washing Hands -- SOP
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• Washing Hands
• PURPOSE To prevent foodborne illness by
  contaminated hands.
• SCOPE This procedure applies to anyone who
  handles, prepares, and serves food.
• KEY WORDS Handwashing, Cross-Contamination
• INSTRUCTIONS
• 1. Train foodservice employees on using the
  procedures in this SOP.
• 2. Follow State or local health department
  requirements.
• 3. Post handwashing signs or posters in a
  language understood by all foodservice staff near
  all handwashing sinks, in food preparation areas,
  and restrooms.
• 4. Use designated handwashing sinks for
  handwashing only. Do not use food preparation,
  utility, and dishwashing sinks for handwashing.
• 5. Provide warm running water, soap, and a means
  to dry hands. Provide a waste container at each
  handwashing sink or near the door in restrooms.
• 6. Keep handwashing sinks accessible anytime
  employees are present.

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• 7. Wash hands
• After using the toilet (NOTE Hands will be
  washed twice after using the toilet once in the
  restroom area and once in the work area)
• Before starting work
• During food preparation
• When moving from one food preparation area to
  another
• Before putting on or changing gloves
• After sneezing, coughing, or using a handkerchief
  or tissue
• After touching hair, face, or body
• After smoking, eating, drinking, or chewing gum
  or tobacco
• After handling raw meats, poultry, or fish
• After any clean up activity such as sweeping,
  mopping, or wiping counters
• After touching dirty dishes, equipment, or
  utensils
• After handling trash
• After handling money
• After any time the hands may become contaminated
• After talking on the phone

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• 8. Follow proper handwashing procedures as
  indicated below
• Wet hands and forearms with warm, running water
  at least 100 ºF and apply soap.
• Scrub lathered hands and forearms, under
  fingernails, and between fingers for at least 20
  seconds. Rinse thoroughly under warm running
  water for 5-10 seconds or sing ABC Song or sing
  one chorus of Rocky Top etc...
• (SELECT ONE OF THE FOLLOWING TWO DEPENDING ON
  WHAT IS DONE AT THE SCHOOL)
• Dry hands and forearms thoroughly with single-use
  paper towels.
• Dry hands for at least 30 seconds if using a warm
  air hand dryer.
• Turn off faucets in a sanitary fashion using a
  paper towel in order to prevent recontamination
  of clean hands.
• Use paper towel to open door when exiting the
  restroom.

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• 9. Follow FDA recommendations when using hand
  sanitizers. These recommendations are as
  follows
• Use hand sanitizers only after hands have been
  properly washed and dried.
• Use only hand sanitizers that comply with the
  2001/2005 FDA Food Code. Confirm with the
  manufacturers that the hand sanitizers used meet
  these requirements.
• Use hand sanitizers in the manner specified by
  the manufacturer.
• MONITORING
• A designated employee will visually observe the
  handwashing practices of the foodservice staff
  during all hours of operation.
• The designated employee will visually observe
  that handwashing sinks are properly supplied
  during all hours of operation.
• PERSON(S) RESPONSIBLE FOR MONITORING (LIST)

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• CORRECTIVE ACTION
• 1. Retrain any foodservice employee found not
  following the procedures in this SOP.
• 2. Ask employees that are observed not washing
  their hands at the appropriate times or using the
  proper procedure to wash their hands immediately.
  
• 3. Retrain employee to ensure proper handwashing
  procedure.
• VERIFICATION AND RECORD KEEPING
• 1. The foodservice manager will complete the Food
  Safety Checklist weekly? or monthly? to indicate
  that monitoring is being conducted as specified.
  The Food Safety Checklist is to be kept on file
  for a minimum of 3 years plus the current year.
• PERSON(S) RESPONSIBLE FOR VERIFICATION AND RECORD
  KEEPING (LIST)

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• DATE IMPLEMENTED __________ BY
  __________________
• DATE REVIEWED _____________ BY
  __________________
• DATE REVISED _______________ BY
  __________________
• NOTES FOR REVISION
• SOP TRAINING DATE ____________________
• STAFF TRAINED (ALL STAFF SIGN)

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HACCP SOP Checklist

• HACCP Processes
• Employee Orientation
• Employee Training
• Other
• Consumer
• Communications
• Monitoring

• Personnel
• Equipment/Maintenance
• Purchasing
• Receiving
• Storing
• Food Preparation
• Transporting
• Service

REFER TO HANDOUTS
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REQUIREMENTS

• The Plan
• Facility Overview
• SOPs
• Corrective Actions
• Categorize All Menu Items
• Critical Control Points
• Calibration Records
• Monitoring
• Other

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CATEGORIZE MENU ITEMS

• Process Approach to HACCP
• 1 No Cook
• 2 Same Day Service
• 3 Complex Food Preparation

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Basics of the Three Food Categories

• No Cook kept cold
• Same Day prepared/kept hot
• Complex prepared hot, served hot/cold, and
  possibly reheated

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• Food Preparation Plan for
• No Cook Foods
• (salads, fresh veggies, deli meats, cheeses)
• Same Day Foods
• (hotdogs, hamburgers, corndogs)
• Complex Process Foods
• (spaghetti, tacos, soups)

What about Leftovers?
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140
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Categorize by Using

• Three Separate Lists
• Inventory Lists
• Purchase Lists
• Recipes

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REQUIREMENTS

• The Plan
• Facility Overview
• SOPs
• Corrective Actions
• Categorize All Menu Items
• Critical Control Points
• Calibration Records
• Monitoring
• Other

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NEW TERMSKeep in Mind

• Control Measures steps you take to reduce the
  likelihood of food contamination
• Critical Control Points points in food
  preparation and processing where controlling a
  step is essential to assure food safety

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NEW TERMSKeep in Mind

• Critical Limits the time and temperature ranges
  for food preparation and service that keep food
  safe
• SOPs written instructions for a food service
  task that reduce food safety hazards

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Critical LimitsTemperatures
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CRITICAL LIMITS
NOTE The NEW USDA Recipes have CCPs and HACCP
Guidance.
www.fsis.usda.gov/thermy
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REQUIREMENTS

• The Plan
• Facility Overview
• SOPs
• Corrective Actions
• Categorize All Menu Items
• Critical Control Points
• Calibration Records
• Monitoring
• Other

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Calibrate Thermometers When?(refer to SOPs)

• New
• From Hot to Cold or Cold to Hot
• Hit or Dropped
• Weekly
• Document Calibration
• Lets Look at Forms to document CCPs

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Managers Signature ____________________________
___________ Date _________________ Indicates
that the Manager has periodically reviewed log as
guided by the SOPs.
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Other Documentation
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Managers Signature ____________________________
___________ Date _________________ Indicates
that the Manager has periodically reviewed log as
guided by the SOPs.
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Managers Signature ____________________________
___________ Date _________________ Indicates
that the Manager has periodically reviewed log as
guided by the SOPs.
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Managers Signature ____________________________
___________ Date _________________ Indicates
that the Manager has periodically reviewed log as
guided by the SOPs.
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Managers Signature ____________________________
___________ Date _________________ Indicates
that the Manager has periodically reviewed log as
guided by the SOPs.
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Managers Signature ____________________________
___________ Date _________________ Indicates
that the Manager has periodically reviewed log as
guided by the SOPs.
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Managers Signature ____________________________
___________ Date _________________ Indicates
that the Manager has periodically reviewed log as
guided by the SOPs.
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Managers Signature ____________________________
___________ Date _________________ Indicates
that the Manager has periodically reviewed log as
guided by the SOPs.
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Managers Signature ____________________________
___________ Date _________________ Indicates
that the Manager has periodically reviewed log as
guided by the SOPs.
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Managers Signature ____________________________
___________ Date _________________ Indicates
that the Manager has periodically reviewed log as
guided by the SOPs.
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Managers Signature ____________________________
___________ Date _________________ Indicates
that the Manager has periodically reviewed log as
guided by the SOPs.
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Managers Signature ____________________________
___________ Date _________________ Indicates
that the Manager has periodically reviewed log as
guided by the SOPs.
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REQUIREMENTS

• The Plan
• Facility Overview
• SOPs
• Corrective Actions
• Categorize All Menu Items
• Critical Control Points
• Calibration Records
• Monitoring
• Other

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FOOD SAFETY CHECKLIST
Month ___________________________
______ Foodservice Supervisor
_____________________________________________ Dire
ctions Use this checklist monthly. Determine
areas in your operations requiring corrective
action. Record corrective action taken and keep
completed records in a notebook for future
reference. Initials of One Completing the
Checklist _____
EMPLOYEE HEALTH AND PERSONAL HYGIENE
Yes No
Corrective Action Employees wear clean and
proper uniform including shoes. ? ?
____________________ Effective hair restraints
are properly worn. ? ? _____________________
_______ Fingernails are short, unpolished, and
clean (no artificial nails). ? ?
____________________ Jewelry is limited to a
plain ring, such as wedding band and a watch
and no bracelets. Pins are at a minimum. ?
? ____________________ Hands are washed
properly, frequently, and at appropriate times. ?
? ____________________________ Hands are
twice washed after bathroom usage.
? ? ____________________________
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Initials of One Completing the Checklist
_____ Yes No Corrective
Action Food is tasted using the proper
procedure. ? ?
___________________ Procedures are in place to
prevent cross-contamination. ? ?
___________________ Food is handled with
suitable utensils, such as single use gloves or
tongs. ? ?
___________________ Fresh fruits and vegetables
properly washed. ? ? _________
_________ Food is prepared in small batches
to limit the time it is in the temperature
danger zone. ? ?
__________________ Clean reusable towels are
used only for sanitizing equipment and surfaces
and not for drying hands, utensils, or floor.
? ? ___________________ Food is
cooked to the required safe internal temperature
for the appropriate time. The temperature is
tested with a properly calibrated food
thermometer following the Use of Thermometer SOP.
? ? ____________________ The internal
temperature of food being cooked is monitored and
documented. ? ?
____________________ Temperature charts
available for staff to use.
? ? _____________________
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• Initials of One Completing the Checklist _____
  
• HOT HOLDING
  Yes No
  Corrective Action
• Hot holding unit is clean and working properly. ?
  ? _________________
• Food is heated to the required safe internal
  temperature before
• placing in hot holding. Hot holding
  units are not used to reheat.
• ? ?
  __________________
• Hot holding unit is pre-heated before hot food is
  placed in unit.
• ? ? __________________
• Temperature of hot food being held is above 140
  ºF. ? ? ___________________
• Food is protected from contamination. ? ?
  ___________________
• Temperatures charts are posted for units. ? ?
  ___________________
• COLD HOLDING
  Yes No
  Corrective Action
• Refrigerators are kept clean and organized. ?
  ? ___________________
• Temperature of cold food being held is below 41
  ºF. ? ? ___________________

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• Initials of One Completing the Checklist _____
• REFRIGERATOR, FREEZER, AND MILK COOLER
  
• Yes No Corrective Action
• Thermometers are available and accurate. ? ?
  _______________
• Temperature is appropriate for pieces of
  equipment. ? ? _______________
• Food is stored 6 inches off floor or in walk-in
  cooling equipment.
• ? ? _______________
• Refrigerator and freezer units are clean and
  neat. ? ? _______________
• Proper chilling procedures are used. ? ?
  _______________
• All food is properly wrapped, labeled, and
  dated. ? ? _______________
• The FIFO (First In, First Out) method of
  inventory management?
• ? ? _______________
• Ambient air temperature of all refrigerators and
  freezers is monitored
• and documented at the beginning and end of each
  shift. ? ? _______________

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• Initials of One Completing the Checklist _____
• FOOD STORAGE AND DRY STORAGE
  Yes No Corrective Action
• Temperatures of dry storage area is between 50 ºF
  and 70 ºF or
• State public health department requirement. ?
  ? ___________________
• All food and paper supplies are stored 6 to 8
  inches off the floor. ? ?
  ___________________
• All food is labeled with name and received or use
  by date. ? ? ___________________
• Open bags of food are stored in containers with
  tight fitting lids and
• labeled with common name. ? ?
  ___________________
• The FIFO (First In, First Out) method of
  inventory management? ? ?
  ___________________
• There are no bulging or leaking canned goods. ?
  ? ___________________

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• Initials of One Completing the Checklist _____
• CLEANING AND SANITIZING
  Yes No Corrective Action
• Three-compartment sink is properly set up for
  ware washing.
• ? ? _______________
• Dishmachine is working properly. ? ?
  _______________
• Water is clean and free of grease and food
  particles. ? ? _______________
• Water temperatures are correct for wash and
  rinse. ? ? _______________
• If heat sanitizing, the utensils are allowed to
  remain immersed in
• 171 ºF water for 30 seconds. ? ?
  _______________
• If using a chemical sanitizer, it is mixed
  correctly and a sanitizer strip
• is used to test chemical concentration. ? ?
  ________________
• Smallwares and utensils are allowed to air
  dry. ? ? ________________
• Wiping cloths are stored in sanitizing solution
  while in use.

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• Initials of One Completing the Checklist _____
• UTENSILS AND EQUIPMENT
  Yes No
  Corrective Action
• All small equipment and utensils, including
  cutting boards and
• knives, are cleaned and sanitized between
  uses. ? ? __________________
• Small equipment and utensils are washed,
  sanitized, and air-dried.? ?
  __________________
• Work surfaces and utensils are clean. ? ?
  _________________
• Work surfaces are cleaned and sanitized between
  uses. ? ? __________________
• Thermometers are cleaned and sanitized after each
  use. ? ? _________________
• Thermometers are calibrated on a routine
  basis. ? ? __________________
• Can opener is clean and sanitized. ? ?
  __________________

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• Initials of One Completing the Checklist _____
  
• LARGE EQUIPMENT Yes No
  Corrective Action
• Food slicer is clean and sanitized. ? ?
  ________________
• Food slicer is broken down, cleaned, and
  sanitized before and
• after every use. ? ?
  ________________
• Boxes, containers, and recyclables are removed
  from site.
• ? ? ________________
• Loading dock and area around dumpsters are clean
  and odor-free.
• ? ? ________________
• Exhaust hood and filters are clean. ? ?
  ________________
• Initials of One Completing the Checklist _____
• GARBAGE STORAGE AND DISPOSAL
  Yes No Corrective Action
• Kitchen garbage cans are clean daily and kept
  covered. ? ? ________________
  
• Garbage cans are emptied as necessary. ? ?
  ________________
• Boxes and containers are removed from site. ?
  ? ________________

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• Initials of One Completing the Checklist _____
• PEST CONTROL Yes No
  Corrective Action
• Outside doors have screens, are well-sealed, and
  are equipped with
• a self-closing device. ? ?
  _______________
• No evidence of pests is present. ? ?
  _______________
• If fly-fan is available, is it left on? ? ?
  _______________
• Regular schedule of pest control by a licensed PC
  Operator.
• ? ? _______________
• Initials of One Completing the Checklist _____
• VISITORS IN KITCHEN Yes No
  Corrective Action
• Unauthorized people in the kitchen area this
  week ? ? _______________

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• Keep records.

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Records Maintenance Current Year AND Three
Years Prior.
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R R

• Review and Revise your overall food safety
  program annually and when there is a problem.

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Determine
WHO will review plan? WHEN will it be done? HOW
will it be documented?
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Key Point

• A food safety program is effective as a
• TEAM Approach.

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• CONTINUOUS

Food Safety/HACCP Plan Cycle
Sanitation Time-Temperature Controls Training
Monitoring Documentation
Implement CCPs and SOPs
Revise/ Update
Corrective Actions
Monitor
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CRE/SMI Food Safety HACCP

• Does the school have a written food safety
  program which addresses SOPs and HACCP
  principles?
• Are the food safety records at the school
  operational?
• HACCP training plans and records adequate and
  involve employee participation?
• Review the two most recent food safety
  inspections.

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Helpful Websites

• www.nfsmi.org
• http//www.fns.usda.gov
• www.fsis.usda.gov/thermy
• http//state.tn.us/sos/rules/1200/1200-23/1200-23-
  01.pdf

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ANY QUESTIONS?
USDA Non-discrimination Statement 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 a complaint of
discrimination, write to USDA, Director, Office
of Civil Rights, 1400 Independence Avenue, SW,
Washington D.C. 20250-9410 or call [phone]
or 202-720-6382(TTY). USDA is an equal
opportunity provider and employer.