HACCP in Your School Child Nutrition Employees Revised January 2012 In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, gender (male or female), age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call toll free (866) 632-9992 (Voice). Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish). USDA is an equal opportunity provider and employer. 1
Why Hazard Analysis Critical Control Point (HACCP)? To prevent foodborne illness in North Carolina schools.
Foodborne illness • Foodborne illness • Caused by eating contaminated foods or beverages • Each year there are: • 48 million cases of foodborne illness • 128,000 hospitalizations • 3,000 deaths - in -
Salmonella Enteritidis linked to Shell Eggs 8/18/2011 • 250 illnesses in CA, CO, and MN associated with several restaurants • Cal. health officials traced to in-shell eggs from Wright County Egg in Galt, Iowa • Recalled est. 228 million eggs on Aug, 13 • Eggs can carry Salmonella and need to be cooked to 145°F for 15 sec • Eggs should be stored at 45°F or colder • Use pasteurized eggs as a replacement for raw eggs dishes
Food-as-foe 22 year-old Stephanie Smith “I ask myself every day, ‘Why me?’ and ‘Why from a hamburger? Mason Jones Dec. 24, 1999 - Oct. 6, 2005
Chicken Meats Ground meats Fin fish Shellfish (Environics, 2005) Produce Poultry Beef Eggs Seafood (CDC, 2009) What makes us ill?
What causes foodborne illness? • Food from unsafe source • Inadequate cooking • Improper holding temperature • Contaminated equipment • Poor personal hygiene
Who is at risk? • Infants • Toddlers • Elderly – 65 years and older • Pregnant women • Immunocompromised • Taking specific medications YOPI
What food causes illness? • Any food can cause foodborne illness • Even non-time/temperature control for safety foods • Characteristics of a time/temperature control for safety (TCS) food: • Low acid • Moist • Contains protein • Keep time/temperature control for safety food out of the temperature danger zone!
2006 E. coli O157:H7 outbreak linked to spinach 200+ ill, 26 states, 4 dead
Hepatitis A virus at Illinois McDonald’s’s 7/21/2009 • 20 people diagnosed with Hepititis A • 11 hospitalized • Two food handlers diagnosed with the illness continued to work • Est. 10,000 people potentially exposed to Hepatitis A • Handwashing reduces the chance of passing Hepatitis A to patrons • Don’t work when ill • Hepatitis A can be transferred to ready to eat foods by dirty hands
E. coli O157:H7 outbreak at child care facility 5/5/2010 • 13 cases were confirmed • 4 children hospitalized • 4 yr old boy died • 4 yr old boy symptoms first misdiagnosed as norovirus • 2 Repeat visits with worsening symptoms • 10 days later 4 yr old boy died • Practice good hygiene, food handlers who also care for children • Cook foods to safe temperatures • Avoid cross-contamination • Source food from safe suppliers
E. coli O157:H7 outbreak in China Grove, NC 6/21/2007 • More than 20 people became ill after eating at Captain’s Galley • One woman, 86, died • Several employees slaughtered a goat in the restaurant after hours • Former employee phoned in the tip • Slaughtering livestock of any kind in a food premise can spread risky bacteria and viruses throughout your system
Activity Time/temperature control for safety or Not?
TCS or Not? Apples Beef stew no, because they are not cut. yes, because low acid, protein, and high water activity.
TCS or Not? Bologna Muffin yes, because low acid, protein, and high water activity. no, because low water activity.
TCS or Not? Macaroni and cheese Baked potato yes, because low acid, protein, and high water activity. yes, because low acid, protein, and high water activity.
TCS or Not? Grilled tuna salad sandwich Steamed rice yes, because low acid, protein, and high water activity. yes, because low acid, protein, and high water activity.
The Safe Food Handler Personal hygiene
Basics of Handwashing • Handwashing sink • Water at 100°F • Hand soap • Antibacterial liquid, powder, or bar • Way to dry hands • Disposable towels, continuous towel system, or a hand dryer • Instant hand antiseptic • Not required
After using the bathroom After coughing, sneezing, smoking, eating, or drinking After bussing a table Before putting on gloves After handling animals When switching between raw and ready-to-eat food After handling garbage or trash After handling dirty equipment or utensils During food preparation Always wash hands:
Fingernails • Fingernails (real or artificial) and nail polish can be physical hazards • Keep nails trimmed and filed • Employees cannot wear fingernail polish or artificial fingernails
Cover cuts, wounds, and sores • Do not handle food if you have a sore that contains pus or that is infected • Cover affected area with a bandage, a finger cot, and then a single-use glove
Single-use Gloves • Wear non-latex gloves because latex gloves might cause allergic reactions in some employees and students • Change gloves: • When they tear • Before beginning a new task • Every four hours when doing the same task • After handling raw meat, fish, or poultry
Employee Clothing • Clothing can be a source of contamination • Wear clean clothing and the appropriate hair restraint • While preparing food, do not wear jewelry • No medical information jewelry on arms and hands • Only exception is a plain wedding band
Bare-hand Contact • No bare-hand contact of ready-to-eat food • Ready-to-eat food (RTE) includes: • Cooked food • Raw fruits and vegetables • Baked goods • Dried sausages • Canned food • Snack foods • Beverages
Reporting Foodborne Illness • If you have been diagnosed with one of the following foodborne illnesses, report it to your manager: • Hepatitis A virus • E. coli O157:H7 • Salmonella Typhi • Shigella spp. • Norovirus
Other Policies • When handling food, never: • Smoke • Chew gum • Eat food • You can drink from a covered container with a straw • Store on a non-food prep surface
Activity Food Handler -- Right or Wrong?
Food Handler -- Right or Wrong? Wrong • Worker wearing a dirty apron that has meat juice and other debris on it • She also has long loose sleeves which could collect debris as well as catch on fire
Food Handler -- Right or Wrong? Right • Worker wearing a visor while handling food • She is using a utensil to dispense food so there is no bare-hand contact between her and the food
Food Handler -- Right or Wrong? Wrong • Smoking is not permitted in food production areas • Many schools are smoke-free campuses
Food Handler -- Right or Wrong? Wrong • An employee may drink from a closed beverage container • The drink must be stored in a location away from food production and dishwashing • Designate one area where workers can drink their beverages
Application Exercises HACCP In Your School Manual Pages 5-7
Purchasing and Receiving Purchasing from approved, reputable suppliers
Inspect before You Accept • Spot check delivery vehicles for cleanliness and proper temperature control • Inspect foods to minimize the risk for foodborne illness and liability
How about this can? Choose a can that has these features: Flat ends which curve slightly inwards Undented seams Straight sides
Criteria for Accepting or Rejecting a Food Delivery HACCP In Your School Manual Pages 8-9
Application Exercises HACCP In Your School Manual Page 10
Storage Preventing cross contamination Controlling time and temperature
Types of Storage • Refrigeration • Freezer • Dry storage • Food • Cleaned and sanitized utensils and equipment • Chemicals