HACCP TRAINING

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HACCP TRAINING

• Reference NCDPI http//www.ncpublicschools.org/c
  hildnutrition/publications/foodsafety/

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HACCP BINDER 2 Consists of the following

• FOOD SAFETY TEAM
• SCHOOL DESCRIPTION
• OPERATION ASSESSMENT
• PREREQUISITE PROGRAMS
• SAFE FOOD HANDLING PROCEDURES

• MONITORING AND RECORD KEEPING
• CORRECTIVE ACTIONS
• VERIFICATION
• TRAINING
• CRISIS MANAGEMENT
• DONATING FOODS
• RECALLS AND TRACEBACK

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FOOD SAFETY TEAM

• THE LEADER IS THE CAFETERIA MANAGER.
• THE MANAGER WILL BE RESPONSIBLE FOR FOLLOWING
• MONITOR PREREQUISITE PROGRAM STANDARDS.
• MONITOR SAFE FOOD HANDLING PRACTICES.
• MAINTAIN APPROPRIATE RECORDS.
• TRAIN FOODSERVICE EMPLOYEES.
• THE MANAGER IN A SMALL CAFETERIA MAY HAVE TO BE
  RESPONSIBLE FOR ALL THESE.
• PROGRAMS THAT MAY BE ASSIGNED TO ASSIST ARE
• MONITORING
• PREREQUISITE PROGRAMS
• Safe Food Handling Procedures

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Operation Assessment Prerequisite ProgramsSafe
Food Handling Practices

• START OPERATION ASSESSMENT BY COLLECTING LAST SY
  Health Inspections for the last 3 yrs and
  chronologically file behind pg. 1 newest on top
  and as year progresses you remove copy of oldest
  report.
• Keep previous 3 yrs records of HACCP Records.

• Thoroughly read and review Prerequisite Programs,
  and Safe Food Handling Practices.
• Prerequisite Programs contains the Food Safety
  Checklist for new employees and Subs It is
  highly recommended that you use this also for
  yearly refresher training for your staff.
  Complete training log after you hold the training.

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Safe Food Handling Practices

• Section contains
• Practices that are based on the 2009 FDA Food
  Code.
• Covers practices from Purchasing to the serving
  and holding of foods.

• Tables on transportation vehicle criteria Shelf
  life of foods, minimum cooking temperatures use
  of the Winston CVAP cabinet List of Potentially
  Hazardous foods calibrating thermometers and how
  to use thermometer safe methods of cooling foods.

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Monitoring and Record Keeping

• This tracks how well managers and the food safety
  Team are implementing the HACCP plan.
• Helps you determine if your employees know the
  standards in the Prerequisite Programs and if
  Safe Food handling practices are being met.

• NEW The Daily cooling log for PHFs. NCDPI
  recognizes that you are not present 4 to 6 hrs
  after the end of the meal period So the
  following recommended procedure should be
  followed
• Record date, observers initials, product name,
  start time temperature.
• Just before observer leaves record time and
  temperature once more.
• Manager initials validating proper procedures
  were practiced to ensure safe temperature is
  reached.

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Monitoring and Record Keeping continued.

• The daily temperature and monitoring logs are to
  be checked 5 of the 7 day week.
• If Holiday, week-end or school out, then one line
  out in remaining cells.
• Recommend these forms be completed before food
  preparation is started.
• The Hot holding unit does not include the steam
  table, employees monitor the temperature of the
  food before it is placed on steam line and enter
  that temperature on production record. Target
  temp. is 135 (f).

• The Daily Hand sink Assessment is to be completed
  for all hand sinks in kitchen as well as boys and
  girls restroom nearest to cafeteria.
• Water temp. must be at least 100 (f), measure
  once or twice. Simply feel warm water, if
  compliant mark with a y. All sinks must have
  antimicrobial soap, and single use towels or air
  dryer.

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Monitoring and Record Keeping Continued

• Daily Operation Assessment, entries if correct,
  mark by an X.
• Daily check sanitizer concentrations.
• Milk Box assessment, temperature of milk box must
  be 39 (f) or colder, check use by date on milk
  also.
• Refrigerator assessment consists of temperature,
  and check for improperly stored food items that
  can cross contaminate. For walk in coolers, food
  stored at least 6 off floor.
• Leftoversrecord the temperature of any leftover,
  even if you intend on discarding the item. This
  provides anyone a clear picture of the way the
  foods were handled during the entire meal
  service.
• Leftovers may not be frozen or used beyond three
  days

• IN BACK OF THIS SECTION IS THE PRODUCTION RECORD.
• Block 1 enter only menu items that are PH.
  Temperature recording is for the 1st pan only.
  Record the safe cooking/holding temperature of PH
  foods. Record the target end cooking temperature
  or target uncooked foods temperature. Record the
  actual food temperature when removed from
  cold/hot holding unit and before it is placed on
  serving line.
• Record the Total Planned Student Meals
  Reimbursable meals only in col. (9a) prior to
  ordering food. Help in forecasting is found in
  col. (13, 14, 15). Col. (9b) consists of the
  Total planned meals (ala carte adult meals).
  Remember, the milk and condiment entries cannot
  exceed the planned student meals. Reasonable
  entries also for vegetable choices or fruit since
  only two choices can be made, i.e. 300 Green
  beans, your col. (9b) would not exceed 600
  servings.

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Corrective actionsVerificationTraining

• The corrective actions section is to be known and
  accessible to CN Employees so that they will know
  what appropriate corrective action is to be
  taken.
• Verification is defined as the process of
  evaluating the HACCP plan to determine that
  standards are being properly implemented,
  monitored, and observations recorded.

• Training and orientation of Subs and New
  employees is required. The Manager must
  completed a Food Safety Checklist found in the
  prerequisite section.
• It is permissible and advisable to use the Food
  safety Checklist as an annual training with
  returning employees.

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HACCP COMPLETE

• Allergens All Staff members will know where the
  confidential list of Students Special Diet.
• All staff will know how to read food labels and
  review menu.
• Staff will know the Big 8 allergens.

• Thank you for your attention today!
• This completes the training on HACCP principals.
  
• This module will be available on our website.
  Please use it for your staff, one or two staff
  members can self manage this module and will be
  able to complete in app. 10 minutes.