1 haccp in your school child nutrition employees revised april 2013 "in accordance with federal...

HACCP in Your SchoolChild Nutrition Employees

Revised April 2013

"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."

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 -

What is safe food to you?

Food-as-foe

Mason Jones Dec. 24, 1999 - Oct. 6, 2005

22 year-old Stephanie Smith“I ask myself every day, ‘Why me?’ and

‘Why from a hamburger?

What foods makes us ill?① Chicken

② Meats

③ Ground meats

④ Fin fish

⑤ Shellfish(Environics, 2005)

① Produce

② Poultry

③ Beef

④ Eggs

⑤ Seafood(CDC, 2009)

What causes foodborne illness?

① Food from an unsafe source

② Inadequate cooking

③ Improper holding temperature

④ Contaminated equipment

⑤ Poor personal hygiene

Inadequate cooking

Food Safety Infosheets

http://foodsafetyinfosheets.org/

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

Who is at risk?• Infants• Toddlers• Elderly – 65 years and older• Pregnant women• Immunocompromised• Taking specific medications

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!

2011 Multistate Outbreak of Listeriosis Linked to Whole Cantaloupes from Jensen

Farms, Colorado

147 ill in 28 states33 deaths

Poor personal hygiene

Hepatitis A virus at Illinois McDonald’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

• Don’t work when ill• Hepatitis A can be

transferred to ready to eat foods by dirty hands

• Handwashing reduces the chance of passing Hepatitis A to patrons

Contaminated equipment

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

ActivityTime/temperature control for safety or

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

no, because low water activity.

TCS or Not?

Macaroni and cheese

Baked potato

TCS or Not?

Grilled tuna salad sandwich

Steamed rice

The Safe Food Handler

Personal hygiene

ActivityGlo-GermTM

Basics of Handwashing ① Handwashing sink

Water at 100°F

② Hand soap Antibacterial liquid,

powder, or bar

③ Way to dry hands Disposable towels,

continuous towel system, or a hand dryer

④ Instant hand antiseptic Not required

Proper Handwashing

Always wash hands:• 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

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

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:① When they tear

② Before beginning a new task

③ Every four hours when doing the same task

④ 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

Exposure to FB illness• Exposure to or suspicion of causing any confirmed

outbreak involving the above illnesses • A member of your household is diagnosed with

any of the above illnesses • A member of your household is attending or

working in a setting that is experiencing a confirmed outbreak of the above illnesses

**Remember – sick workers can contaminate food and make others sick.**

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

ActivityFood Handler -- Right or Wrong?

Food Handler -- Right or Wrong?

Wrong • Worker is wearing a

dirty apron that has meat juice and other debris on it

• Worker also has long loose sleeves which could collect debris as well as catch on fire

Right • Worker wearing a visor

while handling food• Worker is using a utensil

to dispense food so there is no bare-hand contact between her and the food

Wrong • Smoking is not

permitted in food production areas

• Many schools are smoke-free campuses

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 ExercisesHACCP In Your School Manual

Pages 4-6

Purchasing and ReceivingPurchasing 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

Are these acceptable?

How about this can?

Straight sides

Undented seams Flat ends which curve slightly inwards

Choose a can that has these features:

Workbook TableCriteria for Accepting or

Rejecting a Food Delivery

HACCP In Your School Manual

Pages 7-8

StoragePreventing cross contamination

Controlling time and temperature

Temperature of storage units• Refrigeration

Must keep food at 41°F or colder Air temperature should be 39°F or colder

• Freezer Must keep food at 0°F or colder Air temperature should be 0°F or colder Keep floors dry and clean

• Dry storage Best if temperature is between 50°F and 70°F Humidity level should be between 50% and 60%

Storage of cleaning chemicals• Improperly stored

chemicals can possibly contaminate food

• Store separate from food, equipment, utensils, linen, and single-service and single-use items

First In, First Out (FIFO)• Past-dated foods will lose their quality and

sometimes become unsafe• FIFO ensures proper rotation of foods in storage• When foods are received, put the oldest in the

front and the newest in the back• Identify package date, preparation date, or date of

purchase. Mark with Month/Year before products are placed in storage

Cross-contamination in Storage

• Bacteria can be transferred from one food to another if food is not properly stored

• Properly cover foods except while hot food is being cooled

• Store raw food below cooked or ready-to-eat food

ActivityStorage – Right or Wrong?

Storage – Right or Wrong?

Wrong• The wooden shelves

can be used only if properly painted

• All storage shelves must be smooth and easily cleanable

Wrong• Not allowed to use

cloth to cover foods • Cloth is absorbent • All covering materials

must be smooth, easily cleanable, and non-absorbent

Wrong• Do not store raw

meats above fresh produce items

Wrong • Chemicals should not

be stored with foods• Chemicals must be

completely separated from food items

Workbook Table Storage Temperature

for Select Foods HACCP In Your School Manual

Storage Containers• Food that is removed from

its original package must be stored in a durable storage container

• All containers must be food-grade

• The container must be identified with the common name of the food unless it is unmistakably recognized

Date Marking

Pre-prepared foods • Can be frozen for up to 4

weeks– Cooked ground beef,

spaghetti sauce

① Pre-prepared Name of Food

② Amount

③ Date and time item was prepared

Leftovers• Can be refrigerated for up to

3 days– Pot of soup, hot dog chili,

pre-portioned cheese containers

① Leftover Name of Food

② Amount

③ Date to be used by OR the date of preparation

Workbook Table Shelf-life for Opened

Commercially Processed Ingredients

Date Marking

Shelf-life for Opened Commercially Processed Ingredients

Cottage cheese 1 week

Processed cheese 1 month

Mayonnaise 2 months

Salad dressing 3 months

Margarine 4-5 months

Mustard 6-8 months

Catsup 12 months

Pages 15-18

ThermometersControlling time and temperature

Thermometers

Checking Your Thermometer• Check the accuracy of all

food thermometers: At least once a day Every time it is dropped After being exposed to

extreme temperatures• Methods to check the

accuracy: Boiling water method Ice-point method

• If not correct, calibrate

Calibration Boiling Water Method

Calibration Ice-Point Method

“Looking does not guarantee proper cooking.”

Measure the temperatures of food during cooking, holding, and when leftover

Measuring Food Temperatures• Use an approved thermometer• Locate the sensing portion of the thermometer• Clean and sanitize the probe before use• Insert the sensing portion of the thermometer into

the thickest part or into the center of the food

Cleaning and Sanitizing Thermometers

• Cleaned and sanitized before use

• If only measuring the temperature of ready-to-eat food, the probe or stem only needs to be cleaned between uses

PreparationPreventing cross contamination

Controlling time and temperature

Thawing• Improperly thawed food can support the growth of

bacteria• Safe methods of thawing are:

① In the refrigerator (best way)

② During cooking

③ In the microwave oven followed by cooking

④ Under cold, running water

Avoid Foodborne Illness during the Holidays 11/18/2009

• Thawing– 3-5 days in refrigerator– Leave in original

package and place in a pan

• Undercooking– Tip-sensitive digital

thermometer reading 165°F • Check multiple spots

• Leftovers– Refrigerate leftover

turkey within 2 hours of taking out of oven

– Cooled to 41°F quickly– Slice up leftover and

put in 1 quart resealable bags and laying flat in refrigerator

Color is not an indicator of doneness

Washing Produce• Wash raw fruits and vegetables in water before:

Cutting Combining with other ingredients Cooking Serving Offering for immediate

consumption

Salmonellosis transferred to delicatessen workers 6/24/2010

• 27 cases in rural MN• Two staff members

were carrying the exact outbreak strain but were asymptomatic

• Salmonella-positive employee reported having chickens at home

• Wash hands with soap after handling chickens or reptiles and their feces

• Practice good personal hygiene

• Don’t use the same knife or cutting board for raw chicken and RTE foods

Workbook Table Cooking Temperatures for Several Food Items

Cooking Temperatures

Food Minimum Temperature

Poultry including ground chicken and turkey

Stuffing, stuffed foods, and casseroles 165oF

Ground meats and eggs (hot-held) 155oF

Pork, beef, veal, lamb, and fish (fillets) 145oF

Commercially processed foods 135oF

Cooked plant foods 135oF

Inadequate cooking

Woman paralyzed linked to grilled burger 11/5/2009

• 22 yr old woman with painful cramps - stomach virus

• Then developed bloody diarrhea, kidney failure and seizures

• Doctors induced a coma lasting 9 weeks

• Grilled burger from Mom’s Sunday dinner

• Cook all ground beef to 155°F for 15 sec

• Clean and sanitize all surfaces where ground beef items were prepared

• Wash and dry hands after handling ground beef

Microwave Cooking• All raw animal foods must be:

Rotated or stirred during cooking Covered to retain surface moisture Heated to at least 165°F Allowed to stand covered for two minutes after cooking

• Raw animal foods include: Meat, fish, poultry, and eggs that have not been

processed

ActivityWhat’s My Cooking Temperature?

What’s My Cooking Temperature?

Beef patty

Chicken breast

155oF or hotter for 15 seconds

Scrambled eggs

Steamed rice

Commercially processed

fish sticks

Commercially processed pizza

Cooling TCS Foods

• Properly cool TCS food by:① Reducing quantity to

smaller container

② Using an ice water bath

③ Putting food into a blast chiller

④ Stirring

• Cool cooked food within four hours from 135°F to 41°F or colder

OR• Cool cooked food within

two hours from 135°F to 70°F or colder and then from from 70°F to 41°F or colder within an additional 4 hours

Improper holding temperature

Clostridium perfringens at political event in SC 7/11/2009

• 30 people sickened– Myrtle Beach

convention center• Menu of BBQ pork,

coleslaw, baked beans, rolls, and dessert prepared 15 miles away and reheated onsite

• Improper cooling is suspected as the cause

• Cool foods properly– Refrigerate before they

reach 120°F• Do not cross

contaminate during cooling

Cooling TCS FoodsDocument on the daily log

Cooling – Room Temperature Foods

• Cool TCS food made from ingredients that are at room temperature (such as canned tuna) within 4 hours to 41°F or colder

• It is best to pre-chill ingredients and utensils

Five Safe Cooling Methods① Place food in shallow pans or separate into

smaller or thinner portions and put into a refrigerator

② Use rapid cooling equipment, such as a blast chiller

③ Place the container of hot food in an ice water bath and stir

④ Add ice as an ingredient

⑤ Stir hot food with a cooling paddle

Cooling – Smaller Portions

Cooling – Ice Water Bath

Cooling – Ice as an Ingredient

Use this method only when recipe gives specific instructions to do so

Cooling – Ice Paddles

Reheating Foods• Reheat all TCS food that is cooked and cooled to

at least 165°F for 15 seconds• Reheat TCS food in a microwave oven for hot

holding to at least 165°F• The total time to reheat a food must not exceed

more than two hours• Never use hot holding equipment to reheat TCS

ServiceControlling time and temperature

Holding Temperatures• Keep food at proper

temperatures• Improper holding of

food can cause foodborne illness Cold-holding – 41°F or

colder Hot-holding – 135°F or

hotter

ActivityService – Right or Wrong?

Service – Right or Wrong?

Right • Serving pizza with

single-use gloves • The gloves must be

non-latex gloves

Service – Right or Wrong?

Right • Serving sauce with

single-use gloves• The gloves must be

non-latex gloves

Re-serving Food• Once food touches the student's tray it has been

served• Only packaged foods can be re-covered and re-

served if the student has not passed the cashier• Packaged foods are those such as:

Packaged cookies Cartons of milk Ice cream bars Juice boxes

Pages 28-29

SanitationPreventing cross contamination

Cleaning• Cleaning is the

process of removing food and other soils

• Cleaning agents: Detergents Solvent cleaners Acid cleaners Abrasive cleaners

Sanitizing• Sanitizing is the process of reducing the number

of microorganisms that are on a properly cleaned surface to a safe level

• Sanitizing agents only work on properly cleaned and rinsed surfaces

How this process works① Washing helps loosen soils and other organic

matter from the surface

② Detergent and scrubbing also helps break the adhesion of microorganisms to the surface

113Iowa State University Extension, June 2011

How this process works③ Rinsing removes loosened soil and detergent

from the surface This step is important because organic material and

detergent can bind up sanitizer making it less effective

How this process works④ Applying the sanitizer to clean surfaces actually

provides a‘kill’ step for reducing the number of microorganisms

How this process works⑤ The surface is not completely free of

microorganisms, but the number is greatly reduced

Methods for Sanitizing• Heat

Hot water – 171°F or 180°F

• Chemicals Chlorine – 50 ppm Quaternary ammonia – 200 ppm Iodine – 12.5 ppm

Dish machines• Water pressure must be correct for all dish

machines• High temperature machines

Final sanitizing rinse must be 180°F or hotter Measure water temperature at the manifold

• Chemical sanitizing machines Wash water 120°F or hotter Rinse water 75°F to 120°F Use the recommended sanitizer Follow the manufacturer’s instructions

Three-compartment sink① Wash: water temperature at least 110°F

② Rinse: water temperature at least 110°F

③ Sanitize: hot water temperature of 171°F to 180°F or chemical solution (at recommended concentration)

④ Air-dry: do not hand dry

Never mix chemical sanitizers with washing water detergents

Measuring Sanitizer Strength• A test kit that

accurately measures the concentration of sanitizing solutions must be available

• The strength of sanitizing solutions must be measured frequently during use

Food-Contact Surface• A food-contact surface is:

A surface that food normally touches A surface where food might drain, drip, or splash into a

food or onto a surface that normally touches food

• Examples: Utensils, cutting boards, slicers, countertops, storage

bins, baking sheets, and refrigerator shelves

Cleaning Food Contact Surfaces

• Immersion① Wash with detergent

② Rinse thoroughly

③ Immerse in a properly prepared sanitizing solution

• In-place sanitizing Spray solution

Cleaning Non-Food Contact Surfaces

• Non-food contact surfaces Exterior of refrigerator, stovetops, and refrigerator

gaskets

• Wash with detergent and rinse but do not need to sanitize

• Keep free of dirt, dust, and debris

ActivityFood-contact Surface or Not?

Food-contact Surface or Not?

Food-contact surface • Cutting boards

Both• The bowl and mixer

attachments are food-contact surfaces

• The base is a non-food-contact surface

Food-contact surface • Deli slicer

Not a food-contact surface

• Exterior surfaces of a refrigerator

Storing Cleaned and Sanitized Items

• In clean, dry location• Not exposed to splash,

dust, or other contamination

• At least 6 inches above the floor

• In a self-draining position

Chemicals• Improperly stored chemicals can possibly contaminate

food• Store separate from food, equipment, utensils, linen, and

single-service and single-use items• If removed from their original package, label the container

in which they are stored

Material Safety Data Sheets• Occupational Safety and Health Agency requires a

Material Safety Data Sheet (MSDS) for all chemicals• On every MSDS, be familiar with the following

sections: 4.0 Fire and explosion data 5.0 Reactivity data 6.0 Spill or leak procedures 7.0 Health hazard data 8.0 First aid 9.0 Protective measures 10.0 Additional information/precautions

Material Safety Data Sheet

Pages 32-33

This is What Happens When a Fly Lands on Your Food

① Flies can’t eat solid food, so to soften it up they vomit on it

② Next they stamp the vomit until it’s a liquid, usually stamping in a few germs for good measure

③ Next when it’s good and runny, they suck it all up, probably dropping some excrement at the same time

④ Finally when they have finished eating, it’s YOUR TURN!!

Integrated Pest Management

Exclusion• Deny pests access to:

Food Shelter

Insecticide Application• Leave the job to the

professionals• Schools must give 72

hours notice for unscheduled pesticide spraying

• Avoid contaminating food and equipment

• Use baits for ants and cockroaches

Sanitation• Keep areas clean and

dry• Look for signs of

rodents and cockroaches

Pest Management• Inspect and date all

deliveries • Discard or return

infested or expired products

• Clean up spills as soon as possible

FIRST IN FIRST OUT

Storage Areas• Keep storage areas

well organized and accessible

• Store flour and similar products in sealable food-grade containers

Dumpsters, Trash, and Recycle Cans

• Keep area clean • Locate dumpsters

away from doors • Keep lids closed• Use trashcan liners• Empty and clean trash

frequently

Traps and Baits• Use for insects and

rodents• Check rodent traps

daily• Leave rodent baiting to

outdoor areas and to the professionals

Label and MSDS

Record Keeping

• Keep track of pest problems and measures taken to correct those problems

ActivityWhat’s Wrong With This Picture?

What’s Wrong With This Picture?

• The lid on this recycling bin should be closed

• Do not overfill trash/recycle bins

• There are items on the ground nearby

• Disposal/recycle areas should be kept clean

• Exterior doors should close properly to keep out pests

• Use weatherstripping if necessary

• When possible, remove stored goods from boxes

• Inspect all deliveries • Mark stock with the

date of delivery • Practice FIFO • Keep shelves arranged

neatly so they can be inspected

• Trash cans (right) do not have lids (rodent problems are likely)

• Keep recycling bins and area clean

• Clean floor drains• Do not leave food

debris overnight (attracts cockroaches)

• Clean floors and do not leave water pooled on floor

• Empty mop pails nightly

• Hang mops to dry overnight

• Keep custodial areas clean

• Pesticides (red spray can) should not be in areas where food is prepared

• Store pesticides in a separate Chemical Storage area

• Junk around dumpster will attract rodents and other pests

• Pesticides (white jug) should not be left outside

• Store pesticides in a separate chemical storage area

• Seal/repair gaps and other openings that allow pests to enter

What causes foodborne illness?

1. Food from unsafe source2. Inadequate cooking

3. Improper holding temperature

4. Contaminated equipment

5. Poor personal hygiene

Acknowledgments

• Food Safety and HACCP Information Prepared by: Angela M. Fraser, Ph.D., Clemson University, 2006 Benjamin Chapman, Ph.D., NCSU, 2011 Audrey Kreske, Ph.D., NCSU, 2011

• Pest Control Information Prepared by: Michael Waldvogel, Ph.D., NCSU, 2006

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