HACCP in School Food Service Kentucky Department of Education Division of School and Community Nutrition Level One Certification Area Two: Sanitation, Safety and First Aid
Objectives • From this presentation food service staff should be able to: • understand why food safety is needed; • understand HACCP principles; • utilize HACCP principles.
Introduction • It is crucial in food service to have a food safety plan. • Serving quality and safe food is the main objective for food service staff. • School food service staff feed individuals who are more susceptible to foodborne illnesses (any illness resulting from the consumption of contaminated food) due to the fact that they are younger in age. For these reasons, USDA requires school food service to implement HACCP- Hazard Analysis and Critical Control Points.
Why should we be concerned with food safety in school foodservice? • Children are a “high risk” population for foodborne illnesses. • Food is handled by many different individuals and/or companies. • Microorganisms, known or unknown, can be very dangerous and spread quickly.
HACCP- What does the H.A. mean? • A HACCP program works to prevent food safety. • Hazard Analysis (H.A.) identifies physical, chemical and biological hazards that can contaminate food. Discussion: What possible hazards may be found in food served to children in your district?
HACCP- What does the C.C.P. mean? • The second part of the HACCP plan is to identify critical control points. • Critical Control Points help to identify when foods pass through the Danger Zone. • CCP’s can be found on standardized recipes.
Prerequisite Programs • The basis of an effective HACCP plan is prerequisite programs that must be in place before further action can occur. • Prerequisite programs are necessary to protect food from contamination, minimize the growth of microorganisms, and ensure that all equipment is functioning properly. This pyramid illustrates the concept of HACCP. HACCP is not the first step in food safety, but it builds on other food safety programs that are already present.
A look at HACCP at work. • After completion of this power point, please watch the following video: Developing a School Food Safety Program as provided by the National Food Service Management Institute. • Link: http://nfsmi-web01.nfsmi.olemiss.edu/ResourceOverview.aspx?ID=57