Transcript School HACCP - Food Safety Education

School HACCP
Angela Fraser, Ph.D.
Associate Professor/Food Safety Specialist
Clemson University/Clemson Extension
HACCP in SC Schools
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All schools must have a food safety
program based on Process HACCP
principles beginning July 1, 2006.
It must conform with the guidance
document issued by the USDA.
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What is HACCP?
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A standardized food safety plan to
prevent rather than react to
foodborne illness.
Specifically, it is:
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science-based,
operation specific, and
practical.
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Why HACCP?
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To prevent foodborne illness in SC
schools.
Any food can cause foodborne illness -even non-potentially hazardous foods.
Potentially hazardous foods:
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Low acid
Moist
Contain protein
Keep out of the temperature danger zone.
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Four HACCP Plans
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Commercial Kitchen – preparation and service onsite so must comply with NC Foodservice Rules.
Home Style Kitchen -- small group homes using
household ingredients, procedures, and equipment.
Catered Meals -- limited on-site preparation. No
potentially hazardous foods cooked on-site and all
meals prepared off-site from permitted operator.
Central Warehouse – central storage and distribution
location for district.
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HACCP Plan
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Current plan only for schools with a
Commercial Kitchen
Implementation to begin Fall 2009.
Other types of operations will also be expected
to have HACCP Plan in place in the future.
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Home-style kitchen
Catered meals
Central warehouse
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School HACCP Resources
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http://www.foodsafetysite.com
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Select “Foodservice Resources”
Select “Training Curricula”
Select “School HACCP – South Carolina Schools”
Frequently Asked Questions
Training Aids – based on school
environment and HACCP Plan
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80 Frequently Asked Questions
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Clothing, Hair Restraints,
Jewelry
Cleaning and Sanitizing
Cooking
Food, Recipes, Menus
Handwashing Stations
Hazard Communications
Holding
Hygiene
Leftovers
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Monitoring
Pest Control
Pre-prepared food
Records
Re-serving and Serving
Storage
Thermometers
Training
Waste
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Hot FAQs
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Recovering and re-serving foods
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Packaged in-house vs. commercially packaged
Re-serving fresh fruits displayed for service
Pre-prepared foods
Leftovers
Potentially hazardous foods
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Includes sliced tomatoes but not peanut butter and
salad greens
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Preparing Your Plan
Let’s Get Ready!
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BINDER 1 -- Menu Summary and
Recipes
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Flow charts for each of the four
processes
Menu Summary
Recipes/Preparation Procedures sorted
into one of four categories
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Four HACCP Process Categories
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Potentially hazardous foods
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No cook
Same day service
Complex food preparation
Non-potentially hazardous foods
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Do not need to sort these into one of the
categories.
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1-1: Menu and Recipes
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Must have:
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First sort into two groups
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Standardized recipe or procedure for all
menu items.
Potentially hazardous or
Non-potentially hazardous.
Then sort potentially hazardous foods
into one of the three categories.
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Process HACCP
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Based on the number of times a menu item
passes through the temperature danger
zone (41oF to 135oF).
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No Cook – does not go through temperature
danger zone; there is no cook step.
Same Day Service – typically goes through
the temperature danger zone one time.
Complex Food Preparation – goes through
the temperature danger more than one time.
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Standardized Procedures
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Procedures in process for:
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Canned fruits
Commercially processed foods
Smoothies
Baked potatoes
Packaged fruits and vegetables
Fruits and vegetables, cut in house
Fruits and vegetables, whole
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Pre-prepared Foods
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Items prepared in advance for future
service beyond a specific meal.
Items cooked or prepared in-house and
then frozen for future use.
Store for four weeks.
Must include a list of these foods in
Binder 1.
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BINDER 2: HACCP Plan
1 – Food Safety Team
2 – School Description
3 – Operation Assessment
4 – Prerequisite Programs
5 – SOPs
6 – Monitoring and
Recordkeeping
7 – Corrective Actions
8 – Verification
9 – Employee Training
10 – Crisis Management
11 -- Allergens
12 – Donated Foods
13 -- Traceback
Bold items must be printed and completed before the beginning of School Year 2009.
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2-1: Food Safety Team
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Identify Team Member(s).
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Some schools are so small that there will only be
one team member.
Team leader should be site manager or individual
who completed a food safety certification program.
Record this information onto the form.
Update at the beginning of each school year.
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2-2: School Description
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Record information about:
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School
Employees
Equipment – get from Central Office
Foods – get from Central Office
Hazardous chemicals
Record information onto the form.
Update at the beginning of each school year.
Keep on file for three years.
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2-3: Operation Assessment
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Annual inspection of operation.
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Will take between 1-2 hours to complete.
Complete at the beginning of each school year, file,
and save for three years.
Collect three years of Environmental Health
inspection reports – file behind assessment.
Make copy of Summary of Problems and give to
CND.
Keep on file for three years.
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2-4: Prerequisite Programs
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Outlined in Binder 2-4.
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All are based on the 2005 FDA Food Code.
Nothing new – those who have completed
ServSafe® have seen these.
It is not enough to know what to do, but you
must apply it – so all items have to be
monitored.
Review each year and indicate so on their
operation assessment.
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2-4: Prerequisite Programs
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HANDOUT 1: Food Safety Checklist for
New Workers
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Checklist that site manager and worker sign
Summary to give to employee to review
Available in English and Spanish
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2-5: Safe Food Handling
Procedures
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Outlined in Binder 2-5.
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All are based on the 2005 FDA Food Code.
Nothing new – those who have completed
ServSafe® have seen these.
Critical control points are marked as CCP -- bold
and italicized.
It is not enough to know what to do, but you
must apply it – so all items have to be
monitored.
Review and indicate so on their operation
assessment form.
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2-5: Safe Food Handling
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Leftovers
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Advance Preparation
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Refrigerate for three-days only
After three days throw out
Must use within four weeks
Must include on the Pre-prepared Foods list and
filed in Binder 1
Recovering and Re-serving
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Commercially packaged vs. packaged in-house
Whole fruits and vegetables
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2-6: Monitoring and Recordkeeping
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Frequency identified in the prerequisite programs and
the standard operating procedures.
Corresponding record keeping sheets developed for
each level of monitoring frequency.
 Daily
 Monthly
 Annual assessment
 As needed
Complete tables on pages 1-2.
Keep all records for three years.
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Daily Records
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If it is not recorded, it did not happen:
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Production Plan – 23 days
Operation Inspection – 23 days
Refrigerator – 31 days
Freezer – 31 days
Hot-holding cabinets – 23 days
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Monthly and Annual Records
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Series of four weekly sheets
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Decide when to complete these.
Might want to complete the dry storage
one at the end of each month when do
inventory.
Pest control -- monthly
Operation Assessment -- Annual
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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
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
2-7: Corrective Actions
CND will decide which he/she will
responsible for.
 Standardized procedures that outline:
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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: Verification
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Four types of verification
CND is responsible for number 2.
 Verify the Plan before the beginning
of each school year by using the
form in 2-8.
 File and keep for three years.
First time you will verify will be before
school begins in 2010.
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2-9: Employee Training
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Food Safety for New Workers
Food Safety certification trainings
Hazard Communications training,
optional
Pest Control training, optional
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Training
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HACCP Plan requires all Child Nutrition
Assistants to attend a state-approved
training every three to five years.
Training aids developed:
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Slide set
Booklet
Training offered by Clemson Extension
and Department of Education
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Remaining Sections of Plan
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Standard procedures will be developed for
the following:
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Binder
Binder
Binder
Binder
2-10:
2-11:
2-12:
2-13:
Crisis Management
Allergens
Donating Foods
Recalls and Traceback
These are not required by USDA at this time
and so will not be ready by July 1, 2006.
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CND complete by Fall 2009
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Collect list of all menu items.
Assemble recipes/procedures for all menu items.
Sort all menu items.
Note on recipe/procedure the process category.
Complete Menu Summary Sheet (1-1).
Note the cooking temperature on PHFs.
Prepare Binder 1 or an electronic database of
recipes/procedures available to all schools.
Prepare Binder 2 for each school.
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Some CNDs might also:
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Add allergen labels to each of the recipes or
procedures.
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Identifies whether the recipe/procedure contains
one of the big eight allergens (2-11: Allergens).
Identify all critical control points on all
recipes/procedures.
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Only required to record cooking temperature.
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Your Food Safety
Plan
will be in Action
Beginning School Year 2009-2010
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