Transcript Hazard Analysis Critical Control Point ( HACCP) Requirements

Hazard Analysis Critical
Control Point (HACCP)
Requirements
in North Carolina Schools
Child Nutrition Manager Training
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HACCP is….
 A systematic
approach to developing a
food safety plan that will:
 Prevent hazards
 Eliminate hazards
 Reduce hazards
 PREVENTION
rather than reaction
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Why ??
 Required
by law
 Ensure service of safe food to children by
controlling hazards that may occur
anywhere along the Flow of Food
 2 types of hazards:
1) ones specific to prep; such as improper
cooking of chicken
2) nonspecific ones that affect all foods, such
as poor personal hygiene
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Revised Plan Now Available

New HACCP Plan updates to be implemented
beginning Fall 2010.
 Based on Changes to the FDA 2009 Food
Code and recommended best practices for
food safety
 All facilities receiving USDA reimbursements
must have HACCP Plan.
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Updates for 2010-11
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Changes to reflect FDA 2009 Food Code
Edits are generally highlighted
Monitoring forms are updated and pre-dated
Cooling Log is now required
Monitoring dry storage is now included
Cut Salad Greens now PHF
Procure fresh produce from approved/GAP certified
vendors
Recommend keeping all cut produce at 41 or below.
Plan to post 10 minute training modules this summer
FAQS updated
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Process HACCP

Based on the number of times a menu item
passes through the temperature danger zone
(41oF to 135oF).
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PHF No Cook – does not go through temperature
danger zone; there is no cook step.
PHF Same Day Service – typically goes through the
temperature danger zone one time.
PHF Complex Food Preparation – goes through the
temperature danger more than one time.
Non PHF – the food is not potentially hazardous
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Information posted on CN Website
The HACCP Plan templates (4 types) are
posted on the Child Nutrition website at:
http://www.ncpublicschools.org/childnutrition/
publications/foodsafety
Refer to the description of each to choose
the one that fits your school’s operation.
Most schools will use the Central Kitchen
Plan.
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Components of HACCP Plan
BINDER 1: Menu Summary and Recipes
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Flow Chart
Menu Summary
Recipes/preparation procedures must contain HACCP
category and CCPs
Recipes sorted in the binder as required by the School
Food Authority (SFA) Child Nutrition Administrator.
BINDER 2: HACCP Plan
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Thirteen sections
1-9 required by USDA
10-13 additional information not currently required by
USDA
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1-1 Menu and Recipes
Must have:
 Standardized recipe/procedure for all menu
items.
 Flow charts for each of the four processes
 Menu Summary
 Listing or Pre-prepared Foods and foods
subject to TILT procedures, if applicable.
 Recipes/Preparation Procedures contain
HACCP categories and appropriate CCPs.
 Sort the recipe binder as directed by the CN
Administrator.
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HACCP Process Categories –
Include the correct process on
each recipe.
 Potentially
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hazardous foods
No cook
Same day service
Complex food preparation
 Non-potentially
hazardous foods
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No Cook PHF
Receive  Store  Prepare  Hold  Serve
Examples in School Foodservice:
Tuna salad (containing no ingredients that are
cooked and cooled at school – such as hard
cooked eggs)
Cut Salad Greens
Sliced Tomatoes
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Same Day Service PHF
Receive Store Prepare Cook Hold Serve
Examples in School Foodservice:
Baked fish filets
Pizza
Hamburgers
Chicken fingers
Steamed Broccoli
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Complex Food Preparation PHF
Receive  Store  Prepare  Cook  Cool  Hold 
Serve
Receive  Store  Prepare  Cook  Cool 
Reheat  Hold  Serve
Examples in School Foodservice:
Roasted Turkey with Dressing (turkey cooked
the day before service)
Soups or stews prepared the day before
service and reheated
Pasta Salad
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Non PHF
Receive  Store  Prepare  Hold 
Serve
Examples in School Foodservice:
Apple sauce cake (commercially prepared)
Brownies (commercially prepared)
White bread
Peanut butter and jelly sandwich
Canned Fruit
Whole Fresh Fruit
Dinner Rolls
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Standardized Quantity Recipes
A standardized quantity recipe has
been:
tested and adapted for use by a given foodservice
operation and found to produce the same good
results and yield every time when the exact
procedures are used with the same type of
equipment and the same quantity and quality of
ingredients.
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Standardized Recipes/Procedures

You must have a standardized recipe or a
standardized procedure for ALL menu items
served in your operation.
 A la carte items that are similar, such as
commercially packaged foods, can follow
the same standardized procedure.
 Standardized procedure is how you handle
the food before you serve it.
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Pre-prepared Foods
 Complex
foods prepared in advance for
future service beyond a specific meal –
not leftovers!!
 Items cooked or prepared in-house and
then frozen for future use.
 May store for up to four weeks.
 Must include a list of these foods in
Binder 1.
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TILT
Include
copies of any
approved TILT procedures, as
applicable.
NC School HACCP 2010-11
BINDER 2: HACCP Plan
1 – Food Safety Team
2 – School Description
3 – Operation
Assessment
4 – Prerequisite
Programs
5 – Safe Food Handling
6 – Monitoring and
Recordkeeping
7 – Corrective Actions
8 – Verification
9 – Employee Training
10 – Crisis Management
11 -- Allergens
12 – Donated Foods
13 -- Traceback
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2-1: Food Safety Team

Team leader should be site manager or individual
who completed a food safety certification
program. Some schools are so small that there
may be only one team member.
 Includes team member’s HACCP responsibility.
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Name
Position Title
HACCP Responsibility
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2-2: School Description
 Includes
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information about:
School
Employees
Water Supply
Equipment – get from Central Office
Vendors – get from Central Office
Foods
Hazardous chemicals
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2-2: School Description
 Remember
to include listing of
employees with Food Safety Certification
 List all Hazardous Chemicals
 Include any non-domestic foods that are
pre-approved by the CN Administrator
 Complete the entire section fully!
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2-3: Operation Assessment
 Comprehensive ANNUAL assessment
(inspection) of your school foodservice
operation.
 Read and understand the Pre-requisite
Programs and Safe Food Handling
Sections prior to completing!
 Takes between 1-2 hours to complete.
 Must be done at the beginning of each
school year, signed by team leader, and
filed in the binder.
School HACCP 2010-11
 Keep previousNCassessments
for three
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2-4: Prerequisite Programs
 Outlined
in Section 2-4 of Binder 2.
 All are based on the 2009 FDA Food Code
and recommended best practices.
 Nothing new – those who have completed
ServSafe® have seen these.
 All site managers must review prior to
completing the operation assessment.
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2-4: Prerequisite Programs
 HANDOUT
1: Food Safety Checklist for
New Employees
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Checklist that site manager and employee
must sign
Give a copy to employee to review
Available in English and Spanish
 File
completed checklist in Section 2-9
Training.
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2-5: Safe Food Handling
Procedures
 Outlined
in Section 2-5 of Binder 2.
 All are based on the 2009 FDA Food
Code and recommended best practices.
 Nothing new – those who have completed
ServSafe® have seen these.
 Critical control points are marked as CCP
-- bold and italicized.
 All site managers must review prior to
completing the operation assessment
form.
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2-5: Safe Food Handling

Also, refer to the Frequently Asked
Questions (FAQs) on the website for
updated information or more details.
 This information is updated as questions
are received from the SFAs.
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Leftovers
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Cool properly and document on cooling log
CLAD properly for storage
Refrigerate for three-days only; After three
days throw out if not served
Leftovers may NOT be frozen for use beyond
three days.
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Advance Preparation
 Pre-prepared
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foods
Must use within four weeks
Must include on the Pre-prepared Foods list and
filed in Binder 1
Recipes must include preparation, cooling,
labeling/packaging, thawing, and reheating
information
Pre-prepared foods are NOT leftovers.
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Recovering and Re-serving
Some foods may be re-covered and re-served
if:
1.
Student HAS NOT passed the cashier and
2.
Food is commercially packaged and
3.
Package is unopened.
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2-6: Monitoring and Record keeping
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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.
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Daily (part of production sheet)
Daily (other items)
Monthly (series of four monitoring sheets)
Monthly pest control
Annual assessment
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HACCP Monitoring is:
a series of planned observations to
make sure that your HACCP plan is
being properly implemented.
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3 Reasons for HACCP Monitoring
 It
tracks how well employees are
implementing the HACCP plan.
 It indicates if HACCP standards are
met.
 It provides written documentation to
support implementation of your
HACCP plan.
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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
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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
NC School HACCP 2010-11
Three years
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Daily Monitoring
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If it is not recorded, it did not happen:
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Production Record
Operation Inspection
Hand Sink Inspection
Refrigerator(s)
Freezer(s)
Milk Box(es)
Hot-holding cabinet(s)
Dry Storage Room(s)
Cooling Log for PHF
If you did not monitor on a given day, then draw
a line through the cell.
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Daily Production Record:
HACCP Monitoring
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Monitoring Food Temperatures
during Preparation and Service
School HACCP
-- 2009
NC School
HACCP
2010-11
FIRST PAN
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Monitoring Personnel
School HACCP
-- 2009
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HACCP
2010-11
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Monitoring Leftover Foods
Use all leftover foods within three days
at most for maximum quality and safety.
Record amount and temperature of
leftovers, even if discarded.
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Revised Daily and Monthly
Monitoring Forms for 2010-11
 Required
information to record generally
remains the same
 Format of forms have been updated
 Forms are now pre-dated for convenience
NC School HACCP 2010-11
Monitoring Daily Operations
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Monitoring Daily Hand Sinks
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Monitoring Daily Refrigeration
and Milk Boxes
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Daily Freezer Monitoring
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Monitoring Hot-Holding Cabinets
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Monitoring – Dry Storage
NC School HACCP 2010-11
Monitoring - Cooling
NC School HACCP 2010-11
Four Weekly Monitoring Forms
1. Dry Storage and
Hazard
Communications
2. Refrigerated Storage
3. Frozen Storage and
Transporting
4. Food Preparation
Facilities and
Equipment
Rotate completion of these forms in order using a different form each
week.
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Monthly Pest Control
Monitoring
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Monitoring - Annual
2-3: Annual Operation Assessment
 Section I includes an Assessment of
Prerequisite Programs
 Section II includes an Assessment for
Safe Food Handling
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Section I: Assessment of
Prerequisite Programs
 Facilities
 Equipment
 Cleaning
and Sanitizing
 Employees
 Training
 Pest Control
 Hazard Communications
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Section II: Assessment of
Safe Food Handling
 Purchasing
and Receiving
 Dry Storage
 Refrigerated Storage
 Frozen Storage
 Preparation
 Holding and Service
 Leftovers and Advance Preparation
 Transporting
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As Needed Monitoring
 Reports
from Health Department for
employees diagnosed with Foodborne
Illness
 Food Safety Checklist for New Workers
 Purchasing and Receiving Delivery
Invoices
 Environmental Health Inspection Reports
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2-7: Corrective Actions
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: HACCP Verification
 Verify
the HACCP Plan before the
beginning of each school year by
using the form in 2-8.
 File the most recently completed form
in 2-8: Verification.
 Keep verification files for three years.
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2-9: Employee Training
 Food
protection certification for Managers
 Other food safety update trainings
 Food Safety for New Workers
 Hazard Communications training
 Pest Control training
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Employee Training
 HACCP
Plan requires all Child Nutrition
Assistants to attend a DPI-approved
training every three to five years.
 Training aids developed:
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Slide set
Manual
 Training
offered by NC Cooperative
Extension, DPI, or your local district.
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2-11: Allergens
For 2010-11 work towards including allergens on
the recipe/procedure.
“Stickers” may be printed from the website.
ALLERGENS (Check all that apply)
Milk and dairy
Eggs
Shellfish
Tree nuts
Soy
Peanuts
Wheat
Fish
Date Completed: ___________________________
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Remaining Sections of Plan
 These
are not required by USDA at this
time and may be developed later:
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Section 2-10: Crisis Management
Section 2-12: Donating Foods
Section 2-13: Recalls and Traceback
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Many Frequently Asked Questions

Clothing, Hair Restraints,
Jewelry
 Cleaning and Sanitizing
 Cooking
 Food, Recipes, Menus
 Handwashing Stations
 Hazard Communications
 Holding
 Hygiene
 Leftovers

Monitoring
 Pest Control
 Pre-prepared food
 Records
 Re-serving and Serving
 Storage
 Thermometers
 Training
 Waste
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Important FAQs
 Recovering
and re-serving foods
 Re-serving fresh whole fruits displayed
for service
 Pre-prepared foods
 Leftovers
 Potentially hazardous foods

Includes sliced tomatoes and salad greens
but not peanut butter.
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Resources
http://www.ncpublicschools.org/
childnutrition/publications/foodsafety/
 Training Aids
to prepare Employees
 Supplemental Information
 Frequently Asked Questions
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Resources, con’t
NC Food Handling Rules .2600
 Rules Governing the Sanitation of Food
Service Establishments pertains to our
kitchens
 Updated July 2008

http://www.deh.enr.state.nc.us/ehs/rules.htm
FDA 2009 Food Code
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Success with HACCP….
 Dependent
upon facilities, equipment,
PEOPLE...it’s a team effort!
 Properly trained employees; ongoing
training; new employees trained before
handling food
 Annual review and update of HACCP Plan
and food safety principles for ALL
employees
 Managers responsible for employee
training standards and maintaining
training/attendance records on all
employees NC School HACCP 2010-11
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