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HACCP and Food Safety. Information for all SchoolFood Employees. Sept 2006. Table of Contents. Introduction What is HACCP? Why use HACCP? Who is responsible for HAACP? When is HACCP used? How is HACCP learned? HACCP Principles Seven Steps of HACCP The SchoolFood HACCP Program

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haccp and food safety

HACCP and Food Safety

Information for all SchoolFood Employees

Sept 2006

table of contents
Table of Contents
  • Introduction
    • What is HACCP?
    • Why use HACCP?
    • Who is responsible for HAACP?
    • When is HACCP used?
    • How is HACCP learned?
  • HACCP Principles
    • Seven Steps of HACCP
    • The SchoolFood HACCP Program
    • Critical Control Points
  • Serving Safe Food
    • It Starts with You
  • Basic Biology
    • Types of Contaminants
    • Microbes 101
    • FAT-TOM
    • Bacterial Growth
  • Contamination and Foodborne Illness
    • Overview
    • Biological Contamination
    • Chemical Contamination
    • Physical Contamination
  • Safe Employees
    • Overview
    • Uniform Review
    • Handwashing
    • Using Gloves
    • Thermometer Use
    • During Prep and Service
  • Purchasing and Receiving Safe Food
    • Headquarters\' Role
    • Receiving Guidelines
    • Inspection of Items Received
  • Storing Safe Food
    • Overview
    • First In, First Out (FIFO)
    • Labeling and Dating
    • Equipment Temperatures
    • Expiration Dates
    • “Best If Used By” Guidelines
table of contents3
Table of Contents
  • Preparing Safe Food
    • Overview
    • Temperature Review
    • Defrosting Safely
    • Hot Food Issues
    • Cold Food Issues
    • Satellite Food Issues
    • Cross Contamination
    • Storing Prepared Food Safely
  • Cleaning and Sanitizing
    • Preparing Solution
    • Red Bucket, Gray Bucket
    • Clean As You Go
    • Can Opener and Slicer
  • Integrated Pest Management
    • Overview
    • Storeroom Issues
    • Communication
  • HACCP Reviews
    • Overview
    • HACCP Review Form
    • HACCP and DoH Inspections
what is haccp

Introduction

What is HACCP?
  • Proven method used to ensure the safety of the foods we serve
  • Originally developed for NASA space flights
  • Systematic approach that ensures food safety by looking at all processes as food “flows” through our kitchens
    • Ordering
    • Receiving
    • Storage
    • Preparation and Holding
    • Service
why use haccp

Introduction

Why use HACCP?
  • It works!—Proven Industry Standard
  • It is mandated—SchoolFood must have procedures in place to demonstrate how we maintain and verify food safety
    • USDA Requirement
    • New York State Education Dept Requirement
    • New York City Department of Health
who is responsible for haccp

Introduction

Who is Responsible for HACCP?
  • Every SchoolFood employee
  • Each employee has an individual and team role
    • Correct issues immediately and inform coworkers
  • Seek guidance from the Manager and Cook-in-Charge
when is haccp used

Introduction

When is HACCP Used?
  • At all times in our operations

HACCP follows the flow of food through our kitchens

      • Receiving
      • Storage
      • Preparation
      • Service
      • Clean-up
  • When developing new recipes and procedures
    • HACCP principles guide development and implementation
how is haccp learned

Introduction

How is HACCP learned?
  • Training
    • Classroom Training
    • Training Centers
  • Application
    • During 120-day Probation period
    • HACCP Inspection reviews
  • Feedback
    • Ask questions
big things to remember

Key Points

Big Things to Remember

Top three causes of food borne illness –

we control the risk

  • Food Temperatures
    • Calibrate thermometers daily
    • Check food temperatures at preparation, holding, and serving
  • Cross Contamination
    • Defrost food properly
    • Keep stations clean
    • Use sanitizing solution between tasks
  • Poor Personal Hygiene
    • Wash Hands frequently
    • Use gloves
food temperatures

Key Points

Food Temperatures

Keep food out of the Danger Zone at every stage of Production

Protein Items Stored at proper temperatures

Protein Items Cooked to Internal Temperature of 165°F

Protein Items Held at Internal Temperature above 140°F

Protein Items Served at Internal Temperature above 140°F

Protein Items Cooledto Internal Temperature below 40°F within two hours

seven steps of haccp

HACCP Principles

Seven Steps of HACCP
  • Assess the Hazards

Review Operations

  • Identify Critical Control Points

Where hazards can be prevented, eliminated, or reduced

  • Set Standards

Guidelines for all operations

  • Monitor Critical Control Points

Verify proper procedures are being followed

  • Take Corrective Action

Correct issues immediately

  • Keep Records

Temperature and Production Records

  • Verify the System is Working

HACCP Review Team to verify

the schoolfood haccp program

HACCP Principles

The SchoolFood HACCP Program
  • SchoolFood integrates HACCP procedures into our daily practices
    • HACCP is “built into” our operations
  • Training Manuals provide direction and additional information
  • Be ready to implement new procedures
    • Based on real-world experience
    • Based on HACCP reviews
    • Based on new items and recipes
critical control points

HACCP Principles

Critical Control Points
  • Points where there is a potential danger to food
    • Develop and implement a procedure to minimize the risk
  • CCP: Hot Food must be held at above 140°F
  • Procedure:
    • Monitor food temperatures during holding time
    • Thermometers calibrated for accurate readings
it starts with you

Serving Safe Food

It Starts With You
  • Understanding how important Food Safety is
  • Applying HACCP principles at work (and home)
  • Helping coworkers understand
  • Asking Questions
  • Following HACCP procedures
  • Wearing a clean uniform
  • Taking action
  • Working smart
  • Keeping customers safe
types of contaminants

Basic Biology

Types of Contaminants
  • Bacteria: Causes most cases of food borne illness
  • Viruses: Focus on personal hygiene
  • Parasites: Need a host to survive
  • Fungi: spoilage microorganism

Some contaminants “show” their danger

Molds

Sour Milk

Some contaminants “hide” their danger

Salmonella

Hepatitis A

microbes 101

Basic Biology

Microbes 101

Food Borne Illness may result from

Infection

Pathogens grow in the intestines of someone who has eaten contaminated food: symptoms may take time to appear

Intoxication

Caused by eating food containing poisonous toxins that are not destroyed by cooking

fat tom

Basic Biology

FAT-TOM

Bacteria require the following to grow:

  • Food—Energy to multiply
  • Acidity—Proper pH level
  • Temperature—proper range for growth
  • Time—to multiply
  • Oxygen—Survival*
  • Moisture

How do we control or limit the food bacteria need to grow?

bacterial growth time

Basic Biology

Bacterial Growth—Time
  • How Bacteria Grow over time
    • Multiplication
  • Bacteria will grow as long as conditions are right
bacterial growth conditions

Basic Biology

Bacterial Growth—Conditions
  • How Bacteria grow in good conditions
  • Growth Chart
    • Lag Phase: stable and preparing for growth
    • Log Phase: rapid growth
    • Stationary Phase: rate of death and growth are the same
    • Death Phase: More bacteria dying than growing

Stationary

Log

Death

Number of Bacteria

Lag

Time

bacterial growth temperatures

Basic Biology

Bacterial Growth—Temperatures
  • How Bacteria Grow at Different Temperatures

At 50°F

At 95°F

At 44°F

Number of Salmonella Cells

At 42°F

2

0

1

3

4

5

DAYS

contamination and foodborne illness

Contamination and Foodborne Illness

Contamination and Foodborne Illness

Biological contamination

  • Bacteria, parasites, viruses and fungi

Chemical contamination

  • Toxic metals, pesticides and chemicals

Physical contamination

  • Foreign matter, staples, metal shavings
standard operating procedures
Standard Operating Procedures
  • SOPs provide guidance on how to complete many tasks
  • Review posted SOPs and follow correct procedures
safe employees

Safe Employees

Safe Employees
  • Safe food begins and ends with you
  • SchoolFood employees are on the front line
  • Work to provide safe food to your customers
    • Apply what you learn to your daily tasks
  • Adhere to SchoolFood practices and procedures
  • Ask questions if you are unsure of the proper procedure
uniform review

Safe Employees

Uniform Review
  • Follow SchoolFood procedures
  • Wear a clean uniform daily
  • No nail tips or polish
  • Visible Jewelry
  • Wedding Band with no stones
  • Watch
  • Safe shoes
  • Restrain Hair
    • Hairnet worn hairline-to-hairline
    • SchoolFood Hat if all hair is restrained
    • Hairnet and Hat to restrain hair
handwashing

Safe Employees

Handwashing

How

  • Wet Hands using Hot water
  • Apply Soap
  • Lather and Wash for 20 seconds
  • Rinse
  • Dry with paper towels

Wash Hands After:

  • Using restroom
  • Touching your hair or face
  • Eating or Smoking
  • Completing a task and before using new gloves
  • After touching any source of contamination
using gloves

Safe Employees

Using Gloves

Gloves protect the food, not the employee

  • Use gloves to avoid bare-hand contact with food during preparation and production
  • Wear gloves while serving food
  • Change gloves:
    • When moving from task to task
    • After touching your hair or face
    • After touching any source of contamination
  • Do not store gloves in pockets or apron
thermometer use

Safe Employees

Thermometer Use

A Tool for Food Safety

  • Test and calibrate thermometers daily
    • Use “slush” mixture of ice and water
    • Place thermometer in mixture
    • Needle should read 32°F
    • Adjust if necessary
  • Retest if dropped
during prep and service

Safe Employees

During Prep and Service
  • Sanitizing Solution at all work stations
  • Clean as You Go
    • Clear, Clean, and sanitize work station between tasks
  • Follow temperature guidelines when preparing temperature-sensitive foods
    • Sandwiches
    • Hot Foods
  • Label and Date prep items and leftovers
purchasing and receiving safe food

Purchasing and Receiving Safe Food

Purchasing and Receiving Safe Food
  • SchoolFood Food Technology Department sets specifications for our products
    • Working with manufacturers
  • Manufacturers monitor their food safety practices during production
  • Microbiological testing completed regularly
  • Receiving procedures continue the focus on safe food
receiving guidelines

Purchasing and Receiving Safe Food

Receiving Guidelines

Apply Food Safety principles when receiving deliveries

  • Check temperatures of items
  • Frozen items must be received in a frozen state
  • Wet boxes signal the product has been defrosted
  • Ice crystals signal the product has been thawed and refrozen
  • Look for expiration dates
  • Return unsatisfactory products to vendor
inspection of items received

Purchasing and Receiving Safe Food

Inspection of Items Received
  • Milk Temperatures
  • Production dates and expiration dates
  • USDA stamps
  • Open cases of fruits and vegetables
  • Notify Manager or Cook-in-Charge if you have questions
storing safe food

Storing Safe Food

Storing Safe Food
  • Store frozen and refrigerated products quickly
  • Date all products before stocking shelves
  • All food stored 6” above the floor on racks
  • Labels facing out
  • Monitor refrigerator and freezer temperatures daily
  • Utilize “Best If Used By” Guidelines
slide33

Storing Safe Food

FIFO
  • First In, First Out
  • Rotate stock to utilize the oldest product first
  • Label cases with delivery dates
    • mm/dd/yy
  • Use FIFO in all storage areas
    • Freezers
    • Refrigerators
    • Storerooms
    • Paper Storage
labeling and dating

Storing Safe Food

Labeling and Dating
  • Label cases with delivery date and production date
    • Label individual cans if they are removed from the case
  • Ask Manager or Cook-in-Charge for help with some production dates
    • Julian Calendar
  • Use dates to monitor FIFO
  • Cover, Label, and Date all leftover products
equipment temperatures

Storing Safe Food

Equipment Temperatures

Monitor daily

  • Freezers 0°F - −10°F
  • Refrigerators 36°F – 40°F
  • Milk Chests 36°F – 40°F
  • Warmers To hold food above 140°F
  • Opening and closing doors will affect internal temperature
  • Place equipment repair request if equipment is not working properly
expiration dates

Storing Safe Food

Expiration Dates
  • Expiration Date on package
    • Milk
    • Fresh Juices
    • DoD Produce
    • Yogurt
    • Cookies
    • Soda
  • Monitor these dates and take action
    • Notify the Manager or Cook-in-Charge if a product is approaching the expiration date
best if used by guidelines

Storing Safe Food

“Best If Used By” Guidelines
  • Use production date to calculate shelf life
  • Periodic review of all products
  • Utilize products that are nearing their expiration date
    • Inform Manager and Cook-in-Charge
  • Ask questions!
preparing safe food

Preparing Safe Food

Preparing Safe Food
  • Preparation is where our focus on safety “pays off”
  • Temperature Control
    • Monitor Internal Temperature
    • Monitor Holding Temperature
  • “Temperature Abuse”
    • Food held in Danger Zone
    • Failure to cook to internal temperature of 165°F
    • Failure to properly chill foods
    • Preparing meals too far in advance
temperature review

Preparing Safe Food

Temperature Review
  • Cold Foods
    • Served and held at 40°F and below
  • Hot Foods
    • Cooked to an internal temperature of at least 165°F
    • Served and held at 140°F and above
  • Hot Foods cooled quickly for storage
    • Two hour window to safe temperatures
    • Wrap, label, date, refrigerate

Cold Food – Hold and Serve at 40°F and below

Cook to this temperature – 165°F

Hot Food – Hold and Serve at 140°and above

defrosting safely

Preparing Safe Food

Defrosting Safely
  • Defrost raw products on bottom shelf of refrigerator
    • Prevent cross contamination
  • Wash utensils and equipment between tasks
  • Standardized recipes provide item-specific instructions
    • Holding temperatures
    • Holding times
standardized recipes
Standardized Recipes
  • Each recipe classified for Food Safety Purposes
  • 1
  • 2
  • 3
  • Follow HACCP and preparation instructions to maintain food safety
hot food issues

Preparing Safe Food

Hot Food Issues
  • Always use Preheated ovens
  • Batch Cook
  • Monitor Cooking Temperatures
  • Reheat once to over 165°F if temperature falls below 140°F
  • Evaluate items for service the following day
    • Wrap, Date, Refrigerate
cold food issues

Preparing Safe Food

Cold Food Issues
  • Use Ice Packs and Cold Wells to maintain temperatures below 40°F
  • Monitor Temperatures during production
  • Cold Wells and Salad Bars must have all spaces covered to be effective
satellite food issues

Preparing Safe Food

Satellite Food Issues

Satellite Meal Issues

  • Temperature
    • Verify temperatures before pick-up by courier
  • Time
    • Limit time between preparation and consumption
  • Menu
    • Certain items identified for Satellite use
  • Quantity
    • Check for proper production amounts
cross contamination

Preparing Safe Food

Cross Contamination

Transfer of bacteria from one product to the other

Prevent cross contamination:

  • Create “barriers” between food products
  • Do not mix food from different batches
  • Defrost raw meat on bottom shelf in refrigerator
  • Use gloves—no bare-hand contact with food
  • Wash, Rinse, and Sanitize
storing prepared food safely

Preparing Safe Food

Storing Prepared Food Safely
  • Cool product as quickly as possible
    • Transfer to shallow pans
      • Place in refrigerator
      • Place in Freezer
      • On Ice Packs
      • In Ice Water bath
    • Stir contents frequently
    • Monitor temperatures
      • Drop to 70°F within 2 hours
      • Drop to 40°F within an additional 4 hours
    • Wrap, Date, and Label
    • Do not crowd refrigerator
  • Evaluate the following day for service
  • Reheat to over 165°F only once
cleaning and sanitizing

Cleaning and Sanitizing

Cleaning and Sanitizing

Bleach Solution

  • 1 cap bleach to 1 gallon cool water
    • Bleach is “killed” by hot water
    • Immerse for at least one minute
    • Allow to air dry
      • Use paper towel to dry if needed
    • Change solution after 2 hours or if it becomes cloudy

Quaternary Solution

  • 1 QuixPlus Towel in 1 gallon cool water
    • Change solution after 2 hours or if it becomes cloudy
cleaning and sanitizing48

Cleaning and Sanitizing

Cleaning and Sanitizing

Buckets

  • Red Buckets for Sanitizing Solution
    • Wash, Rinse, and Sanitize daily
  • Grey Bucket
    • Half Soapy Hot Water for Washing
    • Half Hot Water for Rinsing
clean as you go

Cleaning and Sanitizing

Clean As You Go
  • “CAYGO”
  • Keep your station clear as you work
    • Wash, Rinse, Sanitize between tasks
  • Prevent work from piling up
  • Work Clean
  • Better Organization
can opener and slicer

Cleaning and Sanitizing

Can Opener and Slicer
  • Breeding ground for bacteria
  • Wash, Rinse, and Sanitize between each use
    • Small details have a big impact

Question: What could happen?

integrated pest management

Integrated Pest Management

Integrated Pest Management
  • Team approach to managing pest control
    • SchoolFood Staff
    • Custodian
    • Pest Control Technician
  • Safe, approved products used in all areas
  • Kitchen staff maintains a clean, clear environment
  • Notify custodian of issues needing repair
  • Inform Pest Control Technician if activity has increased or changed
storeroom issues

Integrated Pest Management

Storeroom Issues
  • All items stored on shelves at least 6” off floor on racks
  • Date and rotate all items
  • Check expiration dates weekly
  • Sweep and check for activity daily
  • Change glue boards
  • Inform Manager of increased activity or entry points
communication

Integrated Pest Management

Communication
  • Successful implementation requires open communication between all groups
  • Each has their role to play in maintaining a safe environment

SchoolFood

    • Cleanliness and reporting

Custodian

    • Repairs

Pest Control

    • Service school regularly
haccp reviews

HACCP Reviews

HACCP Reviews
  • HACCP Team evaluates our operations
  • Schools are “scored” on how they implement and demonstrate safe food handling practices
  • Strive for improvement and increased safety
  • Discuss issues and develop safe work habits
haccp review form

HACCP Reviews

HACCP Review Form
  • Review categories and subject
  • Flow of Food followed through the operation
  • Critical Control Points
  • Proper procedures in place
  • All employees engaged in the process
  • Reinforcement and communication to resolve issues
haccp review and doh inspections

HACCP Reviews

HACCP Review and DoH Inspections
  • Each follow the same flow of food
  • Use HACCP as a benchmark
  • Schools with positive HACCP reviews will do well on DoH inspections
    • “How are we doing?”
  • DoH data posted for each school
    • Parent review
    • Principal review
what happens next
What Happens Next
  • “Look” for HACCP procedures during your training period
  • Apply HACCP principles daily
  • Ask questions and seek guidance from your Manager and Cook-in-Charge
  • Be ready to accept change as HACCP procedures are updated to react to operational issues
  • Be a team player! Positive HACCP and Department of Health results show effective teamwork
group task

Scenario 1

Scenario 2

Scenario 3

Group Task
  • Review the scenario presented to your group
  • Each group has fifteen minutes to discuss the scenario
  • One person from each group will review their scenario with the entire group
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