Making HACCP Work for You

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Making HACCP Work for You

• Jan Black, SFNS
• Portage Township Schools
• Portage, IN

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Making HACCP Work for You

• What exactly is HACCP??
• Have A Cup of Coffee Pray???
• (Dr. Jeannie Sneed, Iowa State)

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Making HACCP Work for You

• NO it means
• Hazard
• Analysis
• of
• Critical
• Control
• Points

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Making HACCP Work for You

• Its a big name, that seems to be scaring a lot
  of people, but what it means to us in School
  Food Service is
• A food safety program that must be based on HACCP
  guidelines.
• A properly designed and monitored system that
  ensures the products we serve and the
  preparation, storage and holding of those
  products is done in the safest possible way.

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Making HACCP Work for You

• HACCP was first introduced in the 1960s at the
  start of the space program. NASA used it first
  and then it was introduced into the other
  commercial areas Pillsbury and food
  manufacturers.
• Its the Law - Section 111 The Child Nutrition
  and WIC Reauthorization Act of 2004 and must be
  in place by July 1, 2006.

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Making HACCP Work for You

• Remember We are doing a great job in School
  Food Service and we are doing much of what is
  called for, we just need to expand it.
• It provides a defense for us, against complaints
  and legal action.
• It focuses on food and places the responsibility
  on Food Service Employees to serve safe food to
  the children.
• It raises our professionalism to the next level.
• HACCP is a good thing, its a preventative
  program!!

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Making HACCP Work for You

• We serve a high-risk group of people young
  children, pregnant mothers and sometimes the
  elderly.
• We serve more meals in the shortest amount of
  time, than any other restaurant.
• Helps keep the program in compliance with
  government regulations.
• Keeps a school food authority continually
  involved in self-inspection and self-improvement.

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Making HACCP Work for You

• Prime example of why we need this.
• A small school in the state of Washington,
  Findley School District, was sued because 11 of
  their students suffered symptoms of E. Coli after
  eating under cooked taco meat in their school
  lunch.
• The school district served approximately 120,367
  meals a year and their gross sales were
  326,714.00
• When it was all said and done, the judgment
  against them was for
• 4,750,000.00 !!!
• Do we all need a food safety program in our
  schools??
• YES!!

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Making HACCP Work for You

• HACCP 7 Key Principals
• Identify hazards
• Identify critical control points
• Establish critical limits (time) for each control
  point.
• Establish Procedures to monitor the critical
  control points.
• Establish corrective actions to be taken when
  monitoring shows that a critical limit has not
  been met.
• Establish procedures to verify that the system is
  working.
• Establish record keeping procedures to properly
  maintain documents of the HACCP system.

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Making HACCP Work for You
Management Commitment
HACCP
Biological, Chemical and Physical Hazards
Education And Training
Food Temperature Control
Cleaning and Sanitizing
Personal Hygiene
Pest Control
The Building Blocks of a HACCP Program
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Making HACCP Work for You

• Supplier Control Have you checked their trucks
  out?
• Food Safety Team
• Standardized Recipes - No Cook, Same Day, Complex
  Potentially Hazardous Foods.
• Food Flow Receiving, Storing, Preparing,
  Cooking, Holding Serving, Cooling, Reheating.
• Standard Operating Procedures (SOPs)
• Temperature Measuring and Recording.

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Making HACCP Work for You

• Lets put it in perspective
• Get pre-requisite programs in place. Employee
  training, pest control services, sanitation,
  personal hygiene.
• Begin get your team together. Do a flow
  process in your largest kitchen.
• Color code your recipes.
• Write SOPs.
• 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 their system works)
• Do the most potentially hazardous products first.

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Making HACCP Work for You

• In Simple Terms
• 1. Identify Hazards
• Is the food potentially hazardous?
• What can be done at all 7 points of the flow of
  food to prevent foodborne illness?
• Flow charts fit in this step.
• What are you doing with complex or left over
  products? How do you cool them down?
• 2. Identify Critical Control Points.
• Need CCPs for all hazardous foods served.
• Recipes need to show CCPs.
• Production sheets.
• Laminated signs in the kitchen.

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Making HACCP Work for You

• Establish Critical Limits
• What time limit is placed on the CCPs?
• Establish Monitoring Procedures
• Who will be doing the monitoring?
• Establish Corrective Actions
• What should be done if the critical limit has not
  been met?
• Establish Verification Procedures Who and how
  often will verification take place?
• Establish Record Keeping Procedures Records
  must be properly maintained for one year.

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Making HACCP Work for You
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Making HACCP Work for You

• Sample SOP Handwashing
• Policy All food production personnel will follow
  proper handwashing practices to ensure the safety
  of food served to children.
• Procedures All employees in school food service
  should wash their hands using the following
  steps
• Wash hand (including under the fingernails) and
  forearms vigorously and thoroughly with soap and
  warm water (a temperature of at least 110 is
  required) for a minimum of 20 seconds. Wash with
  soap, either liquid or powder soap. Us a
  sanitary nail brush to get under the fingernails.
  Wash between fingers thoroughly. Use only hand
  sinks designed for that purpose. Do not wash
  hands in sinks in the production area. Dry hands
  with single use towels. Turn off faucets in a
  sanitary fashion using a paper towel to prevent
  recontamination of clean hands.
• The Unit Supervisor will
• Monitor all employees to ensure that they are
  following proper procedures. Ensure adequate
  supplies are available for proper handwashing.
  Follow up as necessary.

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Making HACCP Work for You

• Summary
• HACCP is a good thing!
• Its an on-going process and will continually
  change.
• Take it a step at a time.
• ISNA will be hosting an SNA seven-hour class,
  this summer which will help you even more. When
  details are finalized FSD will be notified.
• HACCP Websites
• Iowa State University www.schoolhaccp.org
• School Nutrition Assoc. www.schoolnutrition.org
• National Coalition for Food Safe Schools
  www.foodsafeschools.org
• National Food Service Management Inst.
  www.nfsmi.org
• Thanks for coming!