HACCP - PowerPoint PPT Presentation

HACCP

Food Safety Plan

• A systematic approach to construct a food safety program designed to reduce the risk of foodborne hazards by focusing on each step of the food preparation process –from receiving to service.

• Hazards involving food preparation, i.e., improper cooking of beef, chicken, eggs, etc.
• Hazards that affect all foods, such as poor personal hygiene.

• Identify Critical Control Points (CCPs)
• Cooking, cooling, hot/cold holding, reheating
• Control/prevention
• Time and temperature

• Develop and Implement Standard Operating Procedures (SOPs).
• All activities except food preparation
• Receiving, cleaning and sanitizing equipment and utensils, food storage, etc.

• Step–by-step written instructions for food service tasks that affect food safety

• Cooking Potentially Hazardous Foods (PHF)
• Cooling PHF
• Holding Hot and Cold PHF
• Date Marking, Ready-to-eat (RTE), PHF
• Personal Hygiene
• Reheating PHF
• Receiving Deliveries
• Storing and Using Poisonous or Toxic Chemicals
• Using Suitable Utensils When Handling RTE Foods
• Washing Fresh Fruits and Vegetables
• Handwashing

• USDA is developing SOPs, the finalversions posted at:

www.nfsmi.org

• Iowa State University’s “Safe Food” resources

www.schoolhaccp.org/

• Categorizes food preparation into three broad categories based on how many times each menu item moves through the temperature danger zone (between 41°F and 135°F).

Complex

Process 3

No Cook

Process 1

Same Day

Process 2

140oF

2

1

0

3

1

41oF

• The “Process Approach” categories:
• Process #1 – No Cook
• Process #2 – Same Day Service
• Process #3 – Complex Food Preparation

• The menu item does not go completely through the danger zone in either direction.
• Examples: fresh fruit and vegetables, salad bar items.

• The menu item takes one complete trip through the danger zone (going up during cooking) and is served.

Or

• Anything that is cooked and served in the same day

• The menu item goes through both heating and cooling, taking two or more complete trips through the danger zone.
• These items are cooked, cooled and reheated.

• Control measures prevent, eliminate, or reduce hazards.
• Control measures include SOPs as well as the CCPs (cooking, cooling, reheating, holding) and the critical limits (times and temperatures) established in each of the three “processes”.

• Process 1
• We purchase pre-prepared chicken salad and hold it cold to be served on the salad bar or on sandwiches.
• Process 2
• We cook frozen or fresh chicken and serve it the same day.
• Process 3
• We cook frozen or fresh chicken, cool it and use it to make chicken salad from scratch or
• We cook frozen or fresh chicken, serve it the same day, have leftovers, cool it down and on another day we heat it up and serve it.

Grilled Ham & Cheese

Leftovers

Garlic Breadsticks

Sub Sandwich

Peach Cobbler

Spaghetti

Pasta Salad

Hot Pocket

Salsa

Tortilla Chips

Burrito (pre-prepared)

Hamburger

Sliced Tomato & Lettuce

Canned Pears

Chili

• Cold holding or limiting time in the danger zone to inhibit bacterial growth and toxin production.

(Food that is held at room temperature for four hours must be discarded.)

• Cooking to destroy harmful bacteria and other pathogens.
• Hot holding or limiting time in the danger zone to prevent the outgrowth of spore-forming bacteria.

• Cooking to destroy harmful bacteria & other pathogens.
• Cooling to prevent the outgrowth of spore-forming bacteria.
• Hot and cold holding or limiting time in the danger zone.
• Reheating for hot holding.

• Each CCP (cooking, cooling, reheating, holding) must include time and/or temperature limits.

For example, when cooking chicken, the time/temperature limit is 165°F for 15 seconds.

Daily

After extreme temperatures

After bumping or dropping

How to Calibrate:

Insert stem in ice water bath (without touching bottom or sides)

Adjust nut until needle indicates 32oF (freezing point)

Calibration Nut----->

Dimple----->

Ice Water Bath ----->

(6 Hours)

(i.e., products cooked day before)

70oF within 2 hours

41oF within 4 more hours

Take temperatures at 2 and 6 hour intervals to make sure that temperatures were reached.

Reheat above 165oF if food has not cooled to 70oF in 2 hours or 41oF in 6 hours.

Discard if more than 70oF after 2 hours or more than 41oF after 6 hours.

One-stage Method

(4 Hours)

(i.e., leftovers)

41oF within 4 hours

Take temperature after 4 hours to make sure that temperature was reached.

Reheat above 165oF if food has not cooled to 41oF in 4 hours.

• You must document CCPs (heating, cooling, hot/cold holding, reheating) and Critical Limits (temperatures/times) for each menu item you sorted into the three “processes”.
• HOW? Recipes and SOPs

Make a poster for each process and list the foods that belong in each

ALL

Process 1 – No Cook

Tossed Salad

Gelatin with Peaches

RECEIVE

STORE

PREPARE

COLD HOLD

SERVE

Process 2 – Same Day

• Write the

process

number on

the menu

• Should include final and holding temperatures.
• USDA Quantity Recipes for School Food Service

www.nfsmi.org/Information/school_recipe_alpha.htm.

• SOPs for menu items that do not have recipes, cooling foods and reheating leftovers.

• Control measures (i.e., cooking times & temperatures) must be monitored and documented in writing.
• How?
• When and how often?
• Who is responsible for monitoring?

• Cold foods must be kept at 41°F or below.
• The temperature of the refrigerator must be recorded on a refrigeration temperature monitoring chart at least two times daily to make sure the temperature is 41°F or below.

• Must be carried out immediately whenever a critical limit is not met.
• Examples:
• Continue to heat to required temperature
• Rejecting food delivery
• Discarding food held too long without temperature control

The temperature in the refrigerator is above 41°F

SOP

• The equipment must be checked. The thermometer used to record the temperature should be calibrated regularly and checked to see if it is working properly.
• Any PHF should be temped. If unable to determine if the food has been in the danger zone for less than 4 hours, discard.

The freezer temperature is 49°F when you arrive to work on Monday morning

SOP

• Take temperature of food in freezer
• Any food above 41°F must be discarded
• Any foods below 41°F shall be transferred to a refrigerator immediately and used within 2-3 days (never re-freeze)

• Food Safety Plan & Training
• Monitoring Temperatures of food, equipment & food storage areas and equipment
• Calibration Records
• Corrective Action

• SOPs
• Time and Temperature charts
• Corrective Action records (when applicable)
• Verification/Review records
• Calibration records
• Training logs
• Receiving logs

• Ongoing monitoring
• Periodic – at least yearly – to reflect facility or equipment changes (i.e., new equipment and menu items)

• Facility
• Equipment
• Managers
• Employees

• Initial food safety training
• On-going food safety training
• Record of training kept by district
• Training standards monitored daily by manager
• Review of SOP guidelines at least yearly

• A written plan at each site that includes:
• Documenting menu items in the appropriate “process” category.
• Documenting Critical Control Points of food production.
• Monitoring
• Establishing and documenting corrective action.
• Recordkeeping
• Reviewing and revising the overall food safety program periodically.