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Food Safety Program Based on Process Approach to HACCP

Food Safety Program Based on Process Approach to HACCP. Summer 2011. USDA Food Safety Requirements. Effective July 1, 2005 USDA Interim Rule published June 15, 2005 Final rules to formalize food safety requirements published on August 8, 2008 form comments. USDA Food Safety Requirements.

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Food Safety Program Based on Process Approach to HACCP

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  1. Food Safety ProgramBased on Process Approach to HACCP Summer 2011

  2. USDA Food Safety Requirements • Effective July 1, 2005 • USDA Interim Rule published June 15, 2005 • Final rules to formalize food safety requirements published on August 8, 2008 form comments

  3. USDA Food Safety Requirements Public Law 108-265 1. Request two annual food safety inspections for each preparation/serving site participating in NSLP and/or SBP

  4. USDA Food Safety Requirements Public Law 108-265 2. Public Notification • Post copy of most recent safety inspections at each preparation/serving site • Provide copy upon request

  5. USDA Food Safety Requirements Public Law 108-265 3. State/Federal Audits to Assure Compliance • DPI must report # of inspections to USDA • Info is obtained from Schedule A of on-line contract • “Meals not served” is response if there is no meals service at school listed on Schedule A

  6. USDA Food Safety Requirements 4.Implement Food Safety Program based on Hazard Analysis Critical Control Point (HACCP) principles • Schools participating in the NSLP and/or SBP • Guidance issued on June 10, 2005

  7. USDA Food Safety Requirements Schools with HACCP based food safety program in place may retain their current program if it includes all the HACCP principles listed in USDA guidance

  8. Who were effected by regs? • School agencies participating in USDA’s NSLP and/or SBP • 926 school agencies (districts & private schools) • Approximately 2,400 buildings • DPI’s School Nutrition Team • DHFS’s Division of Public Health and agents • School Nutrition Association (SNA) of WI

  9. Wisconsin’s Compliance Plan Developed by representatives from: • DPI’s School Nutrition Team • Department of Health/Agents who conduct food safety insepctions • SNA of WI

  10. Final Rule • Effective January 14, 2010 • Codifies the food safety plan requirements • Addresses recordkeeping requirement • Include food safety program as part of state agency administrative reviews • Extends food safety program requirement to school breakfast program

  11. Reauthorization 2010HHFKA/ Public Law111-296 • Strengthens existing food safety requirements for all FNS programs (NSLP, SBP, FFVP, SMP, plus Afterschool Snack & Supper Programs) • Food safety plan based on HACCP must be applied to any facility or part of facility where food is stored, prepared or served for FNS programs • USDA anticipates minor updates for meal/milk service on school buses, in hallways, kiosks, classrooms, or other areas outside cafeteria • Effective ASAP/n o later than 2011-12 school year • USDA will develop “practical” guidance

  12. School Food Safety Program Based on Process Approach to HACCP Principles USDA Guidance - June 2005

  13. Purpose of School Food Safety Program Ensure the delivery of safe foods to children in school meal programs by controlling hazards that may occur or be introduced into foods anywhere along the flow of food from receiving to service – USDA Guidance

  14. What is Hazard Analysis Critical Control Point (HACCP)? A scientific and rational approach to food safety which: • analyzes potential hazards • determines the critical control points in a food process • develops monitoring procedures to determine if the hazards identified are effectively controlled

  15. Why is HACCP the “Gold Standard” in food service? • Foodborne illness outbreaks are major financial and public relations cost to the food service industry • Children are vulnerable • Visual inspections of food product cannot detect pathogens • Documented HACCP controls can prevent foodborne illness from occurring

  16. Seven Principles of HACCP • Conduct a hazard analysis • Identify critical control points • Establish critical control point monitoring • Establish corrective action • Establish verification procedures • Establish record keeping

  17. Differences Between Traditional and Process Approach • Traditional HACCP focuses on recipes • For process approach: • Menu items are grouped into a given food preparation process that have similar hazards • Actions or activities used to prevent, eliminate or reduce hazards are similar

  18. Plan for Each Production/Serving Site • Documents menu items in appropriate HACCP process category • Identifies critical control points and control measures • Includes monitoring responsibilities and forms to be used • Establishes and documents appropriate corrective actions taken • Includes records to show plan is operational • Ongoing review and plan revisions needed

  19. Nine Steps for Plan Development • Describe each preparation/serving site • Categorize menu items as process 1, 2, or 3 • Identify critical control measures and limits • Develop and /or adapt prototype Standard Operating Procedures (SOPS) specific to site • Establish monitoring procedures • Establish corrective actions • Choose appropriate monitoring records • Provide training • Review and revise food safety program period

  20. Step 1: Site Description • Separate plan specific to site • Include equipment inventory • Floor plan is not needed for process approach • Description for the individual site plan should reflect what is done at preparation/serving location • Same set ups may have same plan • Obtain assistance from those who prepare and serve

  21. Step 2: Categorization Process • Start with school menus (lunch & breakfast) • Include a la carte items and other items served as part of Afterschool Snack Program, Fresh Fruit and Vegetable Program (if applicable) • Complete chart to indicate the category • Minimize lists by grouping like items • Canned fruit • Dairy products • Purchased bread products • Fully cooked chicken products • Some items to list separately: • Fresh melon and strawberries • “Casseroles” with various ingredients & cooling processes

  22. Process Approach to HACCP • Categorize all items including: • Potentially Hazardous Foods (PHF): ■ Egg ■ Meat ■ Dairy ■ Heated Vegetables/Fruits • Non-Potentially Hazardous Foods: ■ aw of 0.85 ■ pH of 4.6 ■ Hermetically or less or less sealed • Place * by PHF (T/TC) such as melons & strawberries

  23. Process Approach to HACCP Group items according to number of times the food goes through the “danger zone” (41°F. and 135°F.) • Process #1 – No Cook • Menu item is not in the danger zone • Process#2 – Same Day Service • Menu item takes one trip through danger zone • Process#3 – Complex Food Preparation • The menu item goes through both heating and cooling, taking two or more trips through the danger zone.

  24. Trips through the Danger Zone 135°F 0 1 1 2 3 41°F No Cook Same Day Complex

  25. Process #1 – No Cook Receiving → Store → Prepare → Hold → Serve Sub Sandwich with Ready to Eat Ingredients

  26. Process #2 – Same Day Service Receiving → Store → Prepare → Cook → Hold → Serve • Menu items made from canned, packaged, frozen, raw ingredients that involve a cook step. • Heated canned or frozen vegetables • Pizza • Fully cooked chicken products

  27. Process# 3 – Complex Food Receiving → Store → Prepare → Cook → Cool → Reheat → Hold → Serve • Menu items with preparation steps which may require cooling and reheating prior to being served • Spaghetti Sauce • Turkey and Gravy • Hard boiled eggs • Heated Leftovers

  28. Step 3: Identify Critical Control Points & Measures Critical Control Point (CCP) an operational step in a food preparation process at which control can be applied and is essential to prevent or eliminate a hazard Control Measures - any action or activity that can be used means taken to prevent , eliminate, or reduce hazards to an acceptable level (Refer to flow charts on p. 9-10 of prototype)

  29. Critical Control Points • Points in food preparation/processing where controlling a step is essential to assure food safety • Receiving • Cold Holding • Cooking • Hot Holding • Cooling • Reheating

  30. Critical Measures in Process Approach HACCP • No Cook: • Cold holdingor limiting time in the danger zone to inhibit bacterial growth and toxin production (e.g., limiting time item is at room temperature and discarding items that reach limits. • Same Day Service: • Cookingto destroy bacteria and other pathogens • Hot holdingor limiting time in the danger zone to prevent the growth of spore-forming bacteria. • Complex Food Preparation: • Cookingto destroy bacteria and other pathogens • Cooling to prevent the outgrowth of spore-forming bacteria • Hot and cold holdingor limiting time in the danger zone to inhibit bacterial growth and toxin formation • Reheating for hot holding, if applicable.

  31. Control Measures . • Include: • CCPs • SOPs • Critical Limits • Established for each processes

  32. Critical Limits The time and temperature ranges for food preparation and service (either hot or cold) that keeps food safe. • Cold holding = 41°F (Maximum) • Hot Holding = 135°F (Minimum) • Cooking = Time + Temperature • Cooling • Reheating Previously Cooked

  33. Critical Measures & Limits Process 1Example: Sub Sandwich with RTE Ingredients General Receive Store Prepare

  34. Critical Measures & Limits Process 1Example: Sub Sandwich with RTE Ingredients COLD HOLDING Critical Limit: Internal Temperature of 41°F Check & Record Temperatures SERVE

  35. Critical Control Measures & LimitsProcess 2Example: Fully Cooked Chicken Nuggets General Receive Store Prepare

  36. Critical Limits – Process 2Example: Fully Cooked Chicken Nuggets COOK/REHEAT FULLY COOKED PRODUCTS Critical Limit: Internal Temperature of 135°F for 15 seconds Check & Record Temperatures Critical Limit: Hot hold at no less than 135°F. Check & Record Temperatures SERVE

  37. Critical Control Measures & Limits for Process 2Raw Beef for Spaghetti Served on Same Day General Receive Store Prepare

  38. Critical Limits – Process 2Raw Ground Beef for Spaghetti Sauce – Served Same Day COOK/GROUND BEEF Critical Limit: Internal Temperature of 165°F for 15 seconds Check & Record Temperatures Critical Limit: Hot hold at no less than 135°F. Check & Record Temperatures SERVE

  39. Critical Control Measure & Limits - Process 3Raw Ground Beef for Spaghetti Sauce – Served Next Day General Receive Store Prepare

  40. Critical Limits – Process 3Raw Ground Beef for Spaghetti Sauce – Served Next Day COOK/GROUND BEEF Critical Limit: Internal Temperature of 165°F for 15 seconds Check & Record Temperatures

  41. Critical Control Measures & Limits Process 3Raw Ground Beef for Spaghetti Sauce – served next day Critical Control Point: COOL Critical Limit: Cool from 135 °F to 70°F within 2 hours and from 70°F to 41°F or lower within an additional 4 hours. Check & Record Temperatures

  42. Critical Limits – Process 3Raw Ground Beef in Spaghetti Sauce – Served Next Day Critical Control Point: REHEAT Critical Limit: Heat to 165 °F for at least 15 seconds. Check & Record Temperatures

  43. Critical Control Limits & Measures - Process 3Raw Ground Beef in Spaghetti Sauce - Next Day Service Critical Limit: Hot hold at no less than 135°F. Check & Record Temperatures SERVE

  44. Critical Control Measure & Limits - Process 3Turkey Roast (Raw – Served Next Day General Receive Store Prepare

  45. Critical Control Measures & Limits Process 3Example: Turkey Roast (Raw) & Gravy General Receive Store Prepare COOK/Raw Turkey Roast Critical Limit: Internal Temperature of 165°F for 15 seconds Check & Record Temperatures

  46. Critical Control Measures & Limits Process 3Turkey Roast (raw) & gravy – served next day Critical Control Point: COOL Critical Limit: Cool from 135 °F to 70°F within 2 hours and from 70°F to 41°F or lower within an additional 4 hours. Check & Record Temperatures

  47. Critical Limits - Process 3Example: Turkey Roasts (raw) & Gravy Critical Control Point: REHEAT Critical Limit: Heat to 165 °F for at least 15 seconds. Check & Record Temperatures

  48. Critical Control Measures & LimitsProcess 3 Example: Turkey Roasts (raw) & Gravy Critical Limit: Hot hold at no less than 135°F. Check & Record Temperatures SERVE

  49. Critical Control Measures & Limits Process 3Example: Fully Cooked Chicken Nuggets – Heated Leftover General Receive Store Prepare

  50. Critical Limits – Process 2Example: Fully Cooked Chicken Nuggets – Heated Leftover COOK/REHEAT FULLY COOKED PRODUCTS Critical Limit: Internal Temperature of 135°F for 15 seconds Check & Record Temperatures Critical Limit: Hot hold at no less than 135°F. Check & Record Temperatures SERVE

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