HACCP Implementation In Schools

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HACCP Implementation In Schools

• Shannon Zielinski, RD
• Team Nutrition Consultant
• Indiana Department of Education

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Objectives

• Explain HACCP Child Nutrition WIC
  Reauthorization Act
  
• Understand Steps to Implement HACCP
• Break the process down What is really important
  for schools???

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Section 111

• Section 111 Child Nutrition WIC
  Reauthorization Act of 2004 requires school food
  authorities to implement a food safety program
  for the preparation service of school meals
  served to children beginning July 1, 2005
• Program must be based on HACCP

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Pop Quiz What is HACCP?True or False?

• 1. HACCP focuses on food
• 2. HACCP is a preventive program
• 3. HACCP is the first step in food safety
• 4. According to HACCP, Child Nutrition Program
  employees are responsible for serving safe food
  to children.

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Answers

• 1. HACCP focuses on food TRUE
• 2. HACCP is a preventive program TRUE
• 3. HACCP is the first step in food safety
• FALSE- HACCP builds on prerequisite programs such
  as cleaning and sanitizing
  
• 4. According to HACCP, Child Nutrition Program
  employees are responsible for serving safe food
  to children TRUE
  

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What Were Those Steps In HACCP???

• HACCP 7 Steps
• 1. Analyze hazards.2. Identify critical control
  points.3. Establish critical limits for each
  control point.4. Establish procedures to monitor
  the critical control points.5. Establish
  corrective actions to be taken when monitoring
  shows that a critical limit has not been met.6.
  Establish procedures to verify that the system is
  working.7. Establish effective records
  properly maintaining documents of the HACCP
  system.

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Advantages of HACCP

• Improves the control of the food process in the
  facility
  
• Helps keep the program in compliance with
  government regulations
  
• Keeps a school food authority continually
  involved in self-inspection and thus self
  improvement
  
• Helps with complaints or against legal action

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7 Steps to Implement a HACCP Program

• Step 1 Develop, document in writing, and
  implement SOP (Standard Operating Procedures)
  
• http//sop.nfsmi.org/HACCPBasedSOPs.php
• Step 2 Identify and document in writing all menu
  items according to the Process Approach to HACCP
  
• Step 3 Identify and document control measures
  and critical limits
  
• Step 4 Establish monitoring procedures
• Step 5 Establish corrective actions
• Step 6 Keep records
• Step 7 Review and revise your overall food
  safety program periodically

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Confusing???

• Lets put it in cut dry terms

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Basic 4 Steps in Implementation

• Step 1 Pre-requisite programs in place
• Examples
• New Employee Orientation
• Personal Hygiene
• Equipment Use
• Managers going over SOPs w/ staff
• (SOPStandard Operating Procedures)
• Recommend going over 1 SOP a day w/ staff at a
  point when everyone is there (right after serving
  and before clean up)

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Prerequisite Programs

• ALL employees should know about
• Proper personal hygiene
• Proper facility design
• Choice of good suppliers
• Creation of supplier specs
• Proper cleaning sanitizing
• Appropriate equipment maintenance
• Proper food temp control
• Proper chemical control
• Proper pest control

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SAMPLE SOP Handwashing Policy All food produc
tion personnel will follow proper handwashing
practices to ensure the safety of food served to
children. Procedures All employees in school fo
odservice should wash hands using the following
steps Wash hands (including under the fingern
ails) and forearms vigorously and thoroughly with
soap and warm water (a temperature of at least
110ºF is required) for a minimum of 20 seconds.
Wash with soap either liquid or powder soap.
Use a sanitary nail brush to get under
fingernails. Wash between fingers thoroughly. Us
e only hand sinks designed for that purpose. Do
not wash hands in sinks in the production area.
Dry hands with single use towels or a mechanical
hot dryer. (Retractable cloth towel dispenser
systems are not recommended.) Turn off faucets
in a sanitary fashion using a paper towel in
order to prevent recontamination of clean hands.
The unit supervisor will 1. Monitor all employ
ees to ensure that they are following proper
procedures. 2. Ensure adequate supplies are ava
ilable for proper handwashing.
3. Follow up as necessary.
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SOP Topics Basics from food safety class

• General Safety Considerations
• Calibrating Thermometers
• Personnel (Personal Hygiene)
• Product Procurement
• Receiving
• Storing
• Transporting
• Hot Cold Holding
• Preparation
• Cleaning/Sanitizing
• Cooking and Documenting Temps
• Cooling
• Reheating

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Where to get SOPs Temp Logs?

• http//www.iowahaccp.iastate.edu/plans/index.cfm?C
  atList14ParentID14sectionid2

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Step 2 Identifying all Hazards CCPs

• Simple terms
• Is the food potentially hazardous?
• What can be done at all 7 points of the flow of
  food to prevent foodborne illness?
  
• Need to document CCPs
• Flow charts fit in this step

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Ways to document CCPs
HACCP Recipes Production Sheets Laminated sig
ns in kitchen
Other ideas???
Please watch for CORRECT CCPs correct
receiving, storing, cooking, cooling, hot cold
holding, reheating temperatures
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HACCP Recipe Ravioli Meat Sauce
Ingredients Makes 24 pans 12 cans of tomato sauc
e 2 ½ c oregano 90 meat 7 qt. water 3 c
ans of tomato paste 4 T. onion salt
10 cans tomato cr. 2 T. chili powder
4 T. black pepper 1 ½ cup salt
½ c 4 T. garlic salt ½ cup parsley flakes
Noodles
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Need CCPs for all Hazardous Foods Served
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Pop Quiz!

• What is the cooking temp of chicken?
• What is the cooking temp of a pre-cooked
  hamburger patty? Raw patty?
  
• What is the cooking temp of a pork patty?
• What should rice be cooked to?

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Emphasis On Temperatures!!!
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The temperature danger zone
135

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Step 3 Taking Temps, Supervisors Signing Off on
Temps Being Taken
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Corrective Action A Must
All staff must know what to do if something is
not at the correct temperature!!!
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Managers Must Sign Off on Temp Logs!!!
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Suggested Temp Logs on Hand

• Calibration logs
• Refrigerator/Freezer Temp Logs
• Receiving Logs
• Damaged/Discarded Product Log
• Cooking Temp Log

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Keep Records on Hand for at Least 1 Year
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Step 4 Verification of Program
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Review and Revise Overall Food Safety Program
Periodically

• Supervisor must review records periodically to
  make sure temperatures proper actions were
  taken
  
• Must sign off on employee temp logs
• Supervisor should observe employees taking
  temperatures, deciding on corrective actions,
  etc.
  
• Revise the program if needed

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A Recommendation for Schools Verification

• Food Safety Checklist
• Example
• Has the manager act as the inspector
• Ideal Completed once a month

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Resources

• SOPs Temp Logs
• http//www.iowahaccp.iastate.edu/sections/foodserv
  ice.cfm
  
• http//www.dese.state.mo.us/divadm/food/PDF/HACCP_
  Guidance.pdf
  
• HACCP Recipes
• http//www.nfsmi.org/Information/school_recipe_ind
  ex_alpha.html
  

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HACCP Video

• http//www.ag.ndsu.nodak.edu/media/haccp/haccp.htm

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Summary of HACCP

• Develop keep on hand SOPs (standard operating
  procedures)
  
• Go over w/ staff
• Document CCPs for all hazardous ingredients
  food items cooked in the kitchen
  
• CCPs needed for the 7 points in the flow of food
  (receiving, storing, preparation, cooking,
  serve/hot hold, cooling, reheating)
  
• Begin documenting temps in the kitchen (cooking
  temps, refrig/freezer temps, calibration logs,
  milk temps, etc)
  
• Make sure corrective action is being taken
  (should have a place on the temp logs)
  
• Managers must sign off on employee temp logs
  (verify their system works)
  

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Who To Contact

• Feel free to contact
• Shannon Zielinski, RD
• Team Nutrition Consultant for the Indiana Dept of
  Education
  
• Phone [phone]
• Email szielins_at_doe.state.in.us

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