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School HACCP. Angela Fraser, Ph.D. Associate Professor/Food Safety Specialist Clemson University/Clemson Extension. HACCP in SC Schools. All schools must have a food safety program based on Process HACCP principles beginning July 1, 2006.

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school haccp

School HACCP

Angela Fraser, Ph.D.

Associate Professor/Food Safety Specialist

Clemson University/Clemson Extension

haccp in sc schools
HACCP in SC Schools
  • All schools must have a food safety program based on Process HACCP principles beginning July 1, 2006.
  • It must conform with the guidance document issued by the USDA.

School HACCP – 2009 SIFT

what is haccp
What is HACCP?
  • A standardized food safety plan to prevent rather than react to foodborne illness.
  • Specifically, it is:
    • science-based,
    • operation specific, and
    • practical.

School HACCP – 2009 SIFT

why haccp
Why HACCP?
  • To prevent foodborne illness in SC schools.
  • Any food can cause foodborne illness -- even non-potentially hazardous foods.
  • Potentially hazardous foods:
    • Low acid
    • Moist
    • Contain protein
    • Keep out of the temperature danger zone.

School HACCP – 2009 SIFT

four haccp plans
Four HACCP Plans
  • Commercial Kitchen– preparation and service on-site so must comply with NC Foodservice Rules.
  • Home Style Kitchen --small group homes using household ingredients, procedures, and equipment.
  • Catered Meals --limited on-site preparation. No potentially hazardous foods cooked on-site and all meals prepared off-site from permitted operator.
  • Central Warehouse– central storage and distribution location for district.

School HACCP – 2009 SIFT

haccp plan
HACCP Plan
  • Current plan only for schools with a Commercial Kitchen
  • Implementation to begin Fall 2009.
  • Other types of operations will also be expected to have HACCP Plan in place in the future.
    • Home-style kitchen
    • Catered meals
    • Central warehouse

School HACCP – 2009 SIFT

school haccp resources
School HACCP Resources
  • http://www.foodsafetysite.com
    • Select “Foodservice Resources”
    • Select “Training Curricula”
    • Select “School HACCP – South Carolina Schools”
  • Frequently Asked Questions
  • Training Aids – based on school environment and HACCP Plan

School HACCP – 2009 SIFT

80 frequently asked questions
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

80 Frequently Asked Questions

School HACCP – 2009 SIFT

hot faqs
Hot FAQs
  • Recovering and re-serving foods
    • Packaged in-house vs. commercially packaged
  • Re-serving fresh fruits displayed for service
  • Pre-prepared foods
  • Leftovers
  • Potentially hazardous foods
    • Includes sliced tomatoes but not peanut butter and salad greens

School HACCP – 2009 SIFT

preparing your plan

Preparing Your Plan

Let’s Get Ready!

School HACCP – 2009 SIFT

binder 1 menu summary and recipes
BINDER 1 -- Menu Summary and Recipes
  • Flow charts for each of the four processes
  • Menu Summary
  • Recipes/Preparation Procedures sorted into one of four categories

School HACCP – 2009 SIFT

four haccp process categories
Four HACCP Process Categories
  • Potentially hazardous foods
    • No cook
    • Same day service
    • Complex food preparation
  • Non-potentially hazardous foods
    • Do not need to sort these into one of the categories.

School HACCP – 2009 SIFT

1 1 menu and recipes
1-1: Menu and Recipes
  • Must have:
    • Standardized recipe or procedure for all menu items.
  • First sort into two groups
    • Potentially hazardous or
    • Non-potentially hazardous.
  • Then sort potentially hazardous foods into one of the three categories.

School HACCP – 2009 SIFT

process haccp
Process HACCP
  • Based on the number of times a menu item passes through the temperature danger zone (41oF to 135oF).
    • No Cook – does not go through temperature danger zone; there is no cook step.
    • Same Day Service – typically goes through the temperature danger zone one time.
    • Complex Food Preparation – goes through the temperature danger more than one time.

School HACCP – 2009 SIFT

standardized procedures
Standardized Procedures
  • Procedures in process for:
    • Canned fruits
    • Commercially processed foods
    • Smoothies
    • Baked potatoes
    • Packaged fruits and vegetables
    • Fruits and vegetables, cut in house
    • Fruits and vegetables, whole

School HACCP – 2009 SIFT

pre prepared foods
Pre-prepared Foods
  • Items prepared in advance for future service beyond a specific meal.
  • Items cooked or prepared in-house and then frozen for future use.
  • Store for four weeks.
  • Must include a list of these foods in Binder 1.

School HACCP – 2009 SIFT

binder 2 haccp plan
1 – Food Safety Team

2 – School Description

3 – Operation Assessment

4 – Prerequisite Programs

5 – SOPs

6 – Monitoring and Recordkeeping

7 – Corrective Actions

8 – Verification

9 – Employee Training

10 – Crisis Management

11 -- Allergens

12 – Donated Foods

13 -- Traceback

BINDER 2: HACCP Plan

Bold items must be printed and completed before the beginning of School Year 2009.

School HACCP – 2009 SIFT

2 1 food safety team
2-1: Food Safety Team
  • Identify Team Member(s).
    • Some schools are so small that there will only be one team member.
    • Team leader should be site manager or individual who completed a food safety certification program.
  • Record this information onto the form.
  • Update at the beginning of each school year.

School HACCP – 2009 SIFT

2 2 school description
2-2: School Description
  • Record information about:
    • School
    • Employees
    • Equipment – get from Central Office
    • Foods – get from Central Office
    • Hazardous chemicals
  • Record information onto the form.
  • Update at the beginning of each school year.
  • Keep on file for three years.

School HACCP – 2009 SIFT

2 3 operation assessment
2-3: Operation Assessment
  • Annual inspection of operation.
    • Will take between 1-2 hours to complete.
    • Complete at the beginning of each school year, file, and save for three years.
  • Collect three years of Environmental Health inspection reports – file behind assessment.
  • Make copy of Summary of Problems and give to CND.
  • Keep on file for three years.

School HACCP – 2009 SIFT

2 4 prerequisite programs
2-4: Prerequisite Programs
  • Outlined in Binder 2-4.
    • All are based on the 2005 FDA Food Code.
    • Nothing new – those who have completed ServSafe® have seen these.
  • It is not enough to know what to do, but you must apply it – so all items have to be monitored.
  • Review each year and indicate so on their operation assessment.

School HACCP – 2009 SIFT

2 4 prerequisite programs22
2-4: Prerequisite Programs
  • HANDOUT 1: Food Safety Checklist for New Workers
    • Checklist that site manager and worker sign
    • Summary to give to employee to review
    • Available in English and Spanish

School HACCP – 2009 SIFT

2 5 safe food handling procedures
2-5: Safe Food Handling Procedures
  • Outlined in Binder 2-5.
    • All are based on the 2005 FDA Food Code.
    • Nothing new – those who have completed ServSafe® have seen these.
    • Critical control points are marked as CCP --bold and italicized.
  • It is not enough to know what to do, but you must apply it – so all items have to be monitored.
  • Review and indicate so on their operation assessment form.

School HACCP – 2009 SIFT

2 5 safe food handling
2-5: Safe Food Handling
  • Leftovers
    • Refrigerate for three-days only
    • After three days throw out
  • Advance Preparation
    • Must use within four weeks
    • Must include on the Pre-prepared Foods list and filed in Binder 1
  • Recovering and Re-serving
    • Commercially packaged vs. packaged in-house
    • Whole fruits and vegetables

School HACCP – 2009 SIFT

2 6 monitoring and recordkeeping
2-6: Monitoring and Recordkeeping
  • Frequency identified in the prerequisite programs and the standard operating procedures.
  • Corresponding record keeping sheets developed for each level of monitoring frequency.
    • Daily
    • Monthly
    • Annual assessment
    • As needed
  • Complete tables on pages 1-2.
  • Keep all records for three years.

School HACCP – 2009 SIFT

daily records
Daily Records
  • If it is not recorded, it did not happen:
    • Production Plan – 23 days
    • Operation Inspection – 23 days
    • Refrigerator – 31 days
    • Freezer – 31 days
    • Hot-holding cabinets – 23 days

School HACCP – 2009 SIFT

monthly and annual records
Monthly and Annual Records
  • Series of four weekly sheets
    • Decide when to complete these.
    • Might want to complete the dry storage one at the end of each month when do inventory.
  • Pest control -- monthly
  • Operation Assessment -- Annual

School HACCP – 2009 SIFT

2 7 corrective actions
2-7: Corrective Actions
  • CND will decide which he/she will responsible for.
  • 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.

School HACCP – 2009 SIFT

2 8 verification
2-8: Verification
  • Four types of verification
  • CND is responsible for number 2.
    • Verify the Plan before the beginning of each school year by using the form in 2-8.
    • File and keep for three years.
  • First time you will verify will be before school begins in 2010.

School HACCP – 2009 SIFT

2 9 employee training
2-9: Employee Training
  • Food Safety for New Workers
  • Food Safety certification trainings
  • Hazard Communications training, optional
  • Pest Control training, optional

School HACCP – 2009 SIFT

training
Training
  • HACCP Plan requires all Child Nutrition Assistants to attend a state-approved training every three to five years.
  • Training aids developed:
    • Slide set
    • Booklet
  • Training offered by Clemson Extension and Department of Education

School HACCP – 2009 SIFT

remaining sections of plan
Remaining Sections of Plan
  • Standard procedures will be developed for the following:
    • Binder 2-10: Crisis Management
    • Binder 2-11: Allergens
    • Binder 2-12: Donating Foods
    • Binder 2-13: Recalls and Traceback
  • These are not required by USDA at this time and so will not be ready by July 1, 2006.

School HACCP – 2009 SIFT

cnd complete by fall 2009
CND complete by Fall 2009
  • Collect list of all menu items.
  • Assemble recipes/procedures for all menu items.
  • Sort all menu items.
  • Note on recipe/procedure the process category.
  • Complete Menu Summary Sheet (1-1).
  • Note the cooking temperature on PHFs.
  • Prepare Binder 1 or an electronic database of recipes/procedures available to all schools.
  • Prepare Binder 2 for each school.

School HACCP – 2009 SIFT

some cnds might also
Some CNDs might also:
  • Add allergen labels to each of the recipes or procedures.
    • Identifies whether the recipe/procedure contains one of the big eight allergens (2-11: Allergens).
  • Identify all critical control points on all recipes/procedures.
    • Only required to record cooking temperature.

School HACCP – 2009 SIFT

your food safety plan will be in action

Your Food Safety Plan will be in Action

Beginning School Year 2009-2010

School HACCP – 2009 SIFT