HACCP & FOOD SAFETY WEBINAR

1. HACCP & FOOD SAFETY WEBINAR N.J. Department of Agriculture Division of Food and Nutrition

2. HACCP Stands for:

3. Why Must HACCP be Implemented? • To ensure the food served to children is safe

4. HACCP focus • Temperature • Time • Documentation • Food Safety & Training

5. Review Records Establish SOPs Identify Corrective Actions Seven principles of haccp Process Approach Audit the HACCP System Set Critical Control Points & Limits Monitoring

6. HACCP Principle # 1:Standard operating procedures(SOPs) Written instructions for food service tasks Must be site specific to each facilities’ menu, customers, equipment, processes and operations Food Service Director develops the SOPs Sample SOPs can be found at: http://www.state.nj.us/agriculture/pdf/HACCPsop.pdf.

7. Example of SOPs Washing Fruits and Vegetables Cooling Foods Calibrating Thermometers Hand Washing

8. Haccp Principle # 2:Process Approach • The process approach is a method of classifying food preparation into 3 categories based on the number of times a menu item passes through the temperature danger zone (41°F - 135°F)

9. HACCP Principle # 2:Process approach (cont.) Three Processes: • No Cook (NC) – “0” trips through the danger zone • Same Day (SD) – “1” trip through the danger zone • Complex Food Preparation (C) – “2 or more” trips through the danger zone

10. “No Cook” Food is meant to be kept safe from preparation to service Prevent Bacterial Growth: • Control temperature • Prevent cross contamination • Implement good personal hygiene

11. “Same day” Food is meant to be prepared hot and served hot the same day Prevent Bacterial Growth: • Cook to an internal temperature higher than the danger zone for 15 seconds • Prevent cross contamination • Implement good personal hygiene

12. “Complex” Food items go through both heating and cooling, taking two or more complete trips through the danger zone Prevent Bacterial Growth: • Cook to 165° F for 15 seconds • Cool to 70° F within 2 hours and to 41° F within 4 hours • Reheat to 165° F for 15 seconds • Hold at no less than 135° F • Prevent cross contamination • Implement good personal hygiene

13. HACCP Temperatures

14. Haccp Principle # 3:Critical control point (CCP)& Critical limits (CL) CCP – Point at which you can prevent, eliminate or reduce a food safety hazard CL – Specific time and temperature that correspond to each Critical Control Point to reduce food safety hazard

15. Haccp Principle #4:Monitoring An important step for an effective food safety program Questions to consider: • How will you monitor CCPs and SOPs? • When and how often will you monitor? • Who will be responsible for monitoring?

16. Haccp principle #4 (Cont.):Monitoring examples CCP for Cold Foods CCP for Hot Foods • CL is holding at 41° F or below • Monitor by taking the temperature of the refrigerator two times daily and recording • CL is cooking at 165°F for 15 seconds • Monitor by taking the internal temperature and recording

17. Haccp Principle #5:Establish corrective action Written statement of action to preform if critical limit is not completed properly Examples of corrective actions: • Rejecting products that are damaged at delivery • Adjusting a cooler’s thermostat to get the proper temperature • Extending cooking time • Recooking or reheating a product to the proper temperature • Discarding products

18. Haccp principle #6:Keeping records Establish record keeping procedures to document HACCP systems by site • SOPs • Time and temperature logs • Corrective action records • Training log • Receiving log • HACCP production records • Thermometer calibration log

19. Haccp Principle #6 Keeping Records (Cont.) Production Records • Must list the HACCP process for each menu item • Must record time and temperature during cooking, holding and cooling • Must record time and temperature for each lunch period when batch cooking

20. Haccp principle #7:Audit the HACCP System HACCP system should be reviewed, revised and modified to accommodate changes in: • Clientele • Items on menu/product list • Process approach

21. food safety inspections The SFA should have two food safety inspections by the local health department yearly at each site If two food safety inspections are not done in a year by the local health department, the SFA must have documentation showing they requested two inspections The most recent food safety report must be posted in a location visible to the public Report the two most recent food safety inspections in SNEARS every year between October 1st – 31st

22. Storage areas The SFA is required to ensure the facilities for the handling, storage, and distribution of foods are in proper condition • Temperature is appropriate for equipment (i.e., freezer, milk cooler and refrigerator) • Food is stored 6 inches off the floor • Food storage facility is clean • Canned goods are free from bulges, leaks and dents • Chemicals are clearly labeled and stored properly • Open bags of food are stored in air tight containers • The FIFO (first in, first out) method of inventory is used • No obvious evidence of pests is present

23. Resources • http://www.state.nj.us/agriculture/pdf/HACCPsop.pdf • http://www.state.nj.us/agriculture/applic/forms/#5 • www.foodsafety.gov • www.fns.usda.gov/tn//Resources/serving_safe.html • www.nfsmi.org

24. Thank you for attending the webinar and have a great day Division of Food and Nutrition 609-984-0692 www.nj.gov/agriculture