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Hazard Analysis Critical Control Point ( HACCP) Requirements in North Carolina Schools. Child Nutrition Manager Training.

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Hazard Analysis Critical Control Point (HACCP) Requirements in North Carolina Schools

Child Nutrition Manager Training

"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, age, or disability.

To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call (800) 795-3272 or (202) 720-6382 (TTY). USDA is an equal opportunity provider and employer."

NC School HACCP 2010-11


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HACCP is….

A systematic approach to developing a food safety plan that will:

Prevent hazards

Eliminate hazards

Reduce hazards

PREVENTION rather than reaction

NC School HACCP 2010-11


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Why ??

Required by law

Ensure service of safe food to children by controlling hazards that may occur anywhere along the Flow of Food

2 types of hazards:

1) ones specific to prep; such as improper cooking of chicken

2) nonspecific ones that affect all foods, such as poor personal hygiene

NC School HACCP 2010-11


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Revised Plan Now Available

New HACCP Plan updates to be implemented beginning Fall 2010.

Based on Changes to the FDA 2009 Food Code and recommended best practices for food safety

All facilities receiving USDA reimbursements must have HACCP Plan.

NC School HACCP 2010-11


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Updates for 2010-11

  • Changes to reflect FDA 2009 Food Code

  • Edits are generally highlighted

  • Monitoring forms are updated and pre-dated

  • Cooling Log is now required

  • Monitoring dry storage is now included

  • Cut Salad Greens now PHF

  • Procure fresh produce from approved/GAP certified vendors

  • Recommend keeping all cut produce at 41 or below.

  • Plan to post 10 minute training modules this summer

  • FAQS updated

NC School HACCP 2010-11


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Process HACCP

Based on the number of times a menu item passes through the temperature danger zone (41oF to 135oF).

PHF No Cook – does not go through temperature danger zone; there is no cook step.

PHF Same Day Service – typically goes through the temperature danger zone one time.

PHF Complex Food Preparation – goes through the temperature danger more than one time.

Non PHF – the food is not potentially hazardous

NC School HACCP 2010-11


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Information posted on CN Website

The HACCP Plan templates (4 types) are posted on the Child Nutrition website at:

http://www.ncpublicschools.org/childnutrition/publications/foodsafety

Refer to the description of each to choose the one that fits your school’s operation. Most schools will use the Central Kitchen Plan.

NC School HACCP 2010-11


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Components of HACCP Plan

BINDER 1: Menu Summary and Recipes

Flow Chart

Menu Summary

Recipes/preparation procedures must contain HACCP category and CCPs

Recipes sorted in the binder as required by the School Food Authority (SFA) Child Nutrition Administrator.

BINDER 2: HACCP Plan

Thirteen sections

1-9 required by USDA

10-13 additional information not currently required by USDA

NC School HACCP 2010-11


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1-1 Menu and Recipes

Must have:

Standardized recipe/procedure for all menu items.

Flow charts for each of the four processes

Menu Summary

Listing or Pre-prepared Foods and foods subject to TILT procedures, if applicable.

Recipes/Preparation Procedures contain HACCP categories and appropriate CCPs.

Sort the recipe binder as directed by the CN Administrator.

NC School HACCP 2010-11


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HACCP Process Categories – Include the correct process on each recipe.

Potentially hazardous foods

No cook

Same day service

Complex food preparation

Non-potentially hazardous foods

NC School HACCP 2010-11


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No Cook PHF each recipe.

Receive  Store  Prepare  Hold  Serve

Examples in School Foodservice:

Tuna salad (containing no ingredients that are cooked and cooled at school – such as hard cooked eggs)

Cut Salad Greens

Sliced Tomatoes

NC School HACCP 2010-11


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Same Day Service PHF each recipe.

Receive Store Prepare Cook Hold Serve

Examples in School Foodservice:

Baked fish filets

Pizza

Hamburgers

Chicken fingers

Steamed Broccoli

NC School HACCP 2010-11


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Complex Food Preparation PHF each recipe.

Receive  Store  Prepare  Cook  Cool  Hold  Serve

Receive  Store  Prepare  Cook  Cool  Reheat  Hold  Serve

Examples in School Foodservice:

Roasted Turkey with Dressing (turkey cooked the day before service)

Soups or stews prepared the day before service and reheated

Pasta Salad

NC School HACCP 2010-11


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Non PHF each recipe.

Receive  Store  Prepare  Hold  Serve

Examples in School Foodservice:

Apple sauce cake (commercially prepared)

Brownies (commercially prepared)

White bread

Peanut butter and jelly sandwich

Canned Fruit

Whole Fresh Fruit

Dinner Rolls

NC School HACCP 2010-11


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Standardized Quantity Recipes each recipe.

A standardized quantity recipe has been:

tested and adapted for use by a given foodservice operation and found to produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients.

NC School HACCP 2010-11


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Standardized Recipes/Procedures each recipe.

You must have a standardized recipe or a standardized procedure for ALL menu items served in your operation.

A la carte items that are similar, such as commercially packaged foods, can follow the same standardized procedure.

Standardized procedure is how you handle the food before you serve it.

NC School HACCP 2010-11


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Pre-prepared each recipe. Foods

Complex foods prepared in advance for future service beyond a specific meal – not leftovers!!

Items cooked or prepared in-house and then frozen for future use.

May store for up to four weeks.

Must include a list of these foods in Binder 1.

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TILT each recipe.

  • Include copies of any approved TILT procedures, as applicable.

NC School HACCP 2010-11


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BINDER 2: HACCP Plan each recipe.

1 – Food Safety Team

2 – School Description

3 – Operation Assessment

4 – Prerequisite Programs

5 – Safe Food Handling

6 – Monitoring and Recordkeeping

7 – Corrective Actions

8 – Verification

9 – Employee Training

10 – Crisis Management

11 -- Allergens

12 – Donated Foods

13 -- Traceback

NC School HACCP 2010-11


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2-1: Food Safety Team each recipe.

Team leader should be site manager or individual who completed a food safety certification program. Some schools are so small that there may be only one team member.

Includes team member’s HACCP responsibility.

Name

Position Title

HACCP Responsibility

NC School HACCP 2010-11


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2-2: School Description each recipe.

Includes information about:

School

Employees

Water Supply

Equipment – get from Central Office

Vendors – get from Central Office

Foods

Hazardous chemicals

NC School HACCP 2010-11


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2-2: School Description each recipe.

Remember to include listing of employees with Food Safety Certification

List all Hazardous Chemicals

Include any non-domestic foods that are pre-approved by the CN Administrator

Complete the entire section fully!

NC School HACCP 2010-11


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2-3: Operation Assessment each recipe.

Comprehensive ANNUAL assessment (inspection) of your school foodservice operation.

Read and understand the Pre-requisite Programs and Safe Food Handling Sections prior to completing!

Takes between 1-2 hours to complete.

Must be done at the beginning of each school year, signed by team leader, and filed in the binder.

Keep previous assessments for three years.

NC School HACCP 2010-11


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2-4: Prerequisite Programs each recipe.

Outlined in Section 2-4 of Binder 2.

All are based on the 2009 FDA Food Code and recommended best practices.

Nothing new – those who have completed ServSafe® have seen these.

All site managers must review prior to completing the operation assessment.

NC School HACCP 2010-11


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2-4: Prerequisite Programs each recipe.

HANDOUT 1: Food Safety Checklist for New Employees

Checklist that site manager and employee must sign

Give a copy to employee to review

Available in English and Spanish

File completed checklist in Section 2-9 Training.

NC School HACCP 2010-11


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2-5: Safe Food Handling Procedures each recipe.

Outlined in Section 2-5 of Binder 2.

All are based on the 2009 FDA Food Code and recommended best practices.

Nothing new – those who have completed ServSafe® have seen these.

Critical control points are marked as CCP --bold and italicized.

All site managers must review prior to completing the operation assessment form.

NC School HACCP 2010-11


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2-5: Safe Food Handling each recipe.

Also, refer to the Frequently Asked Questions (FAQs) on the website for updated information or more details.

This information is updated as questions are received from the SFAs.

NC School HACCP 2010-11


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Leftovers each recipe.

Cool properly and document on cooling log

CLAD properly for storage

Refrigerate for three-days only; After three days throw out if not served

Leftovers may NOT be frozen for use beyond three days.

NC School HACCP 2010-11


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Advance Preparation each recipe.

Pre-prepared foods

Must use within four weeks

Must include on the Pre-prepared Foods list and filed in Binder 1

Recipes must include preparation, cooling, labeling/packaging, thawing, and reheating information

Pre-prepared foods are NOT leftovers.

NC School HACCP 2010-11


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Recovering and Re-serving each recipe.

Some foods may be re-covered and re-served if:

Student HAS NOT passed the cashier and

Food is commercially packaged and

Package is unopened.

NC School HACCP 2010-11


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2-6: Monitoring and Record keeping each recipe.

Frequency identified in the prerequisite programs and the standard operating procedures.

Corresponding record keeping sheets developed for each level of monitoring frequency.

Daily (part of production sheet)

Daily (other items)

Monthly (series of four monitoring sheets)

Monthly pest control

Annual assessment

NC School HACCP 2010-11


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HACCP Monitoring is: each recipe.

a series of planned observations to make sure that your HACCP plan is being properly implemented.

NC School HACCP 2010-11


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3 Reasons for HACCP Monitoring each recipe.

It tracks how well employees are implementing the HACCP plan.

It indicates if HACCP standards are met.

It provides written documentation to support implementation of your HACCP plan.

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2-6: Monitoring and Recordkeeping each recipe.

NC School HACCP 2010-11


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2-6: Monitoring and Recordkeeping each recipe.

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Daily each recipe. Monitoring

If it is not recorded, it did not happen:

Production Record

Operation Inspection

Hand Sink Inspection

Refrigerator(s)

Freezer(s)

Milk Box(es)

Hot-holding cabinet(s)

Dry Storage Room(s)

Cooling Log for PHF

If you did not monitor on a given day, then draw a line through the cell.

NC School HACCP 2010-11


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Daily Production Record each recipe.:HACCP Monitoring

NC School HACCP 2010-11


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Monitoring Food Temperatures during Preparation and Service each recipe.

38

NC School HACCP 2010-11

School HACCP -- 2009

FIRST PAN


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Monitoring Personnel each recipe.

39

NC School HACCP 2010-11

School HACCP -- 2009


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Monitoring Leftover Foods each recipe.

Use all leftover foods within three days at most for maximum quality and safety.

Record amount and temperature of leftovers, even if discarded.

40

NC School HACCP 2010-11


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Revised Daily and Monthly Monitoring Forms for 2010-11 each recipe.

  • Required information to record generally remains the same

  • Format of forms have been updated

  • Forms are now pre-dated for convenience

NC School HACCP 2010-11


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Monitoring Daily Operations each recipe.

NC School HACCP 2010-11


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Monitoring Daily Hand Sinks each recipe.

NC School HACCP 2010-11


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Monitoring Daily Refrigeration and Milk Boxes each recipe.

NC School HACCP 2010-11


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Daily Freezer Monitoring each recipe.

NC School HACCP 2010-11


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Monitoring each recipe. Hot-Holding Cabinets

NC School HACCP 2010-11


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Monitoring – Dry Storage each recipe.

NC School HACCP 2010-11


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Monitoring - Cooling each recipe.

NC School HACCP 2010-11


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Four Weekly Monitoring Forms each recipe.

Four Weekly Monitoring Forms

  • Dry Storage and Hazard Communications

  • Refrigerated Storage

  • Frozen Storage and Transporting

  • Food Preparation Facilities and Equipment

Rotate completion of these forms in order using a different form each week.

NC School HACCP 2010-11


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Monthly Pest Control Monitoring each recipe.

NC School HACCP 2010-11


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Monitoring - Annual each recipe.

2-3: Annual Operation Assessment

Section I includes an Assessment of Prerequisite Programs

Section II includes an Assessment for Safe Food Handling

NC School HACCP 2010-11


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Section I: each recipe. Assessment of Prerequisite Programs

Facilities

Equipment

Cleaning and Sanitizing

Employees

Training

Pest Control

Hazard Communications

NC School HACCP 2010-11


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Section II: each recipe. Assessment of Safe Food Handling

Purchasing and Receiving

Dry Storage

Refrigerated Storage

Frozen Storage

Preparation

Holding and Service

Leftovers and Advance Preparation

Transporting

NC School HACCP 2010-11


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As Needed Monitoring each recipe.

Reports from Health Department for employees diagnosed with Foodborne Illness

Food Safety Checklist for New Workers

Purchasing and Receiving Delivery Invoices

Environmental Health Inspection Reports

NC School HACCP 2010-11


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2-7: Corrective Actions each recipe.

Standardized procedures that outline:

What will happen if the standard is not met.

What actions should be taken.

Who is responsible for correcting the problem.

Who will document the corrective action.

NC School HACCP 2010-11


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2-8: HACCP Verification each recipe.

Verify the HACCP Plan before the beginning of each school year by using the form in 2-8.

File the most recently completed form in 2-8: Verification.

Keep verification files for three years.

NC School HACCP 2010-11


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2-9: Employee Training each recipe.

Food protection certification for Managers

Other food safety update trainings

Food Safety for New Workers

Hazard Communications training

Pest Control training

NC School HACCP 2010-11


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Employee Training each recipe.

HACCP Plan requires all Child Nutrition Assistants to attend a DPI-approved training every three to five years.

Training aids developed:

Slide set

Manual

Training offered by NC Cooperative Extension, DPI, or your local district.

NC School HACCP 2010-11


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2-11: Allergens each recipe.

For 2010-11 work towards including allergens on the recipe/procedure.

“Stickers” may be printed from the website.

ALLERGENS (Check all that apply)

Milk and dairy Eggs

Shellfish Tree nuts

Soy Peanuts

Wheat Fish

Date Completed: ___________________________

NC School HACCP 2010-11


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Remaining Sections of Plan each recipe.

These are not required by USDA at this time and may be developed later:

Section 2-10: Crisis Management

Section 2-12: Donating Foods

Section 2-13: Recalls and Traceback

NC School HACCP 2010-11


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Many Frequently Asked Questions each recipe.

Clothing, Hair Restraints, Jewelry

Cleaning and Sanitizing

Cooking

Food, Recipes, Menus

Handwashing Stations

Hazard Communications

Holding

Hygiene

Leftovers

Monitoring

Pest Control

Pre-prepared food

Records

Re-serving and Serving

Storage

Thermometers

Training

Waste

NC School HACCP 2010-11


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Important FAQs each recipe.

Recovering and re-serving foods

Re-serving fresh whole fruits displayed for service

Pre-prepared foods

Leftovers

Potentially hazardous foods

Includes sliced tomatoes and salad greens but not peanut butter.

NC School HACCP 2010-11


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Resources each recipe.

http://www.ncpublicschools.org/

childnutrition/publications/foodsafety/

Training Aids to prepare Employees

Supplemental Information

Frequently Asked Questions

NC School HACCP 2010-11


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Resources, con each recipe.’t

NC Food Handling Rules .2600

Rules Governing the Sanitation of Food Service Establishments pertains to our kitchens

Updated July 2008

http://www.deh.enr.state.nc.us/ehs/rules.htm

FDA 2009 Food Code

NC School HACCP 2010-11


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Success with HACCP…. each recipe.

Dependent upon facilities, equipment, PEOPLE...it’s a team effort!

Properly trained employees; ongoing training; new employees trained before handling food

Annual review and update of HACCP Plan and food safety principles for ALL employees

Managers responsible for employee training standards and maintaining training/attendance records on all employees

NC School HACCP 2010-11


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