quality, presentation, and implementing haccp
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Quality, Presentation, and Implementing HACCP. Culinary Skills Workshop June 2013. Objectives. Explore quality standards in delivering fresh, appealing foods to students. Review HACCP principles and tools to document and verify your district’s HACCP plan. Objectives. - PowerPoint PPT PresentationTRANSCRIPT
Developed by:
Quality, Presentation, and Implementing
HACCPCulinary Skills
WorkshopJune 2013
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Objectives
Explore quality standards in delivering fresh, appealing foods to students.
Review HACCP principles and tools to document and verify your district’s HACCP plan.
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Objectives
Discuss the manager’s role to ensure that safe, quality meals are provided to students.
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Manager’s Role
Oversee ProgramIdentify Training NeedsMonitor ComplianceEvaluate Maintain Documentation
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What does “quality” mean to you?
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EVALUATION FACTORSAppearance How the food should look
Texture or Consistency
How the food should feel in the mouth and how it cuts
Flavor How the food tastes
Service Temperature
The ideal temperature for serving the food
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Product Quality Factors During Production
Standardized recipesProduction equipmentProduction schedulesSanitation practicesFood production handling
techniques
PurchasingReceiving and StorageProper HandlingPreparation and Cooking
Eight Keys to Success
ServingLine PresentationProper HandlingMarketing
Eight Keys to Success
Purchasing
Commodity dollars– What to process– Who to process with
Frozen vs. canned vegetables
Purchase from HACCP certified vendors
Receiving and Storage
Check temperatures immediately
Check datingCheck for any signs of
damage
Receiving and Storage
Store products appropriately
Practice FIFO
Proper Handling
Practice proper techniques for thawing according to Serve Safe– In refrigeration at or below
41°– Running water at or below
70°
Preparation and Cooking
For all raw items follow guideline set forth by Serve Safe
Processed items follow the manufacturer’s instructions
Preparation and Cooking
Develop standards for batch cooking
Ensure ovens are properly calibrated
Enforce use of recipes – Standardized recipes
Proper Holding
Serve hot foods hot– Minimum temperature of 140°– Hot wells controls– Holding cabinets
Serve cold foods cold– Maximum temperature 41°
Serving
Proper serving utensils– Storage and food– Heat resistant handles– Minimize bare hand
contact
Serving
Proper personal hygiene– No dangle earrings, fake
fingernails, polish, rings– Proper hand washing
Polite and courteous service
Line Presentation
Signage– All items should be labeled– Clean easy to read menu
boards with pricing
Line Presentation
Use garnishes when possible– elevators– risers
Keep serving line clean and free from debris
Marketing
Utilize promotions– To create excitement– To boost participation when
needed– Enhance awareness of the
Child Nutrition Department
Marketing
Solicit involvement from brokers and manufacturers
Communicate upcoming special events
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Actions to Ensure Quality
Plan food production for just-in-time service.
Review the recipe and organize equipment and ingredients before beginning production.
Always use the correct culinary technique.
Deliver only the products that meet quality standards.
Food Presentation
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Objectives
Identify key elements of food presentation.
Evaluate the atmosphere of the cafeteria serving line.
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The Serving Line
How does the line look?The entire serving area
should look nice and appealing, not just the food.
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The Serving Line
Use pans that fit properly into steam table wells.
Use appropriate serving tools and utensils
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5 Key Elements of Presentation
COLOR
ShapeSimplicityHeight
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• Texture
Colorful Serving Line
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Colorful Serving Line
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Colorful Serving Line
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Color
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Color: Preparation Techniques
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Texture
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Texture Names
Grilled Chicken Strips Mild Mozzarella
Cheese Crisp Mixed Greens Hearty Red Kidney
Beans Creamy Dressing
Crunchy Baby Carrots Tender Corn Ripe Green Tip
Banana Crusty Whole Wheat
Roll Cold Chocolate Milk
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Shapes: Food Variety
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Shapes: Food Variety
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Shapes: Food Variety
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Simplicity
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Height
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Self-Serve Packaging
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Balance
Presentation must be balanced through the selection of food by choosing complementary flavors,
seasonings, and food groups. Food should be prepared using
different but complementary cooking methods and arranging it in an appetizing presentation.
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Flow
The focal point is the necessary starting point from which the flow should begin.
The sense of flow will be stronger with an interesting set up.
The customer should be led down the line by pleasant displays of
food choices.43
Atmosphere
The atmosphere of the serving area and dining area influence
customer participation.
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Take a Look at the Cafeteria
Is it well lit? Is the food inviting? Is there adequate room to sit? Do you have a smile on your face? Are the decorations cheerful? Do you show attention to detail? Are customers happy when they
enter the cafeteria?45
Take a Look Cont’d.
Is signage posted at or near the beginning of the serving line identify components of the reimbursable meal?
Does the serving line move quicklyand continuously?
Is the temperature of the room comfortable?
Does your cafeteria convey a positive atmosphere?
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Why Implement HACCP?
To ensure that the food served to children is as safe as possible.
Federal regulations require schools to have a HACCP Plan.
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What is HACCP?
A food safety system that focuses on food.
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What is HACCP?
H hazardA analysisC criticalC controlP points
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Hazard Analysis
Identification of hazards than can contaminate food.
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Hazards
PhysicalChemical Biological
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Critical Control Points
Control hazards through critical control points.
Essential step in the food flow to prevent, eliminate or reduce a food safety hazard.
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Example
Hamburger might have harmful bacteria E.Coli.
Cooking to a hot enough temperature will kill the bacteria.
CCP is the cooking step.
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Seven Principles
1. Identify Hazards2. Identify Critical Control
Points3. Establish Critical Limits4. Establish Monitoring
Procedures
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Seven Principles
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Establish Record-Keeping Procedures
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Advantages of HACCP
Improve control of food processes.
Help comply with government regulations.
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Advantages of HACCP
Provide continuous self-inspection and self improvement.
Help with complaints and legal action.
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Foodborne illness occurs when a person becomes ill from eating food that contains a biological, chemical, or physical hazard.
Why do you need to know about food safety?
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Foodborne outbreak occurs when 2 or more people experience the same illness after eating the same food.
Why do you need to know about food safety?
Developed by:
Why Risk It?
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Lawsuits
Financialloss
Sickcustomers
Reputation
The Costs to Your District are Great
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Actions Contributing to Foodborne Illnesses
Holding food too long in temperature zone (41oF to 135oF).
Not heating or cooking to proper temperature.
Not cooling properly (to 70oF or lower within 2 hours, and from 70oF to 41oF within 4 hours).
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Actions Contributing to Foodborne Illnesses
Not reheating properly (to at least 165oF for 15 seconds within 2 hours).
Poor personal hygiene.Cross-contaminating food.
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The Process Approach
HACCP principles are built into the Process Approach.
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Food Process Categories
1. No Cook Process2. Same Day Service Process3. Complex Food Process
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Temperature Danger Zone
Identify the number of times each menu item goes up (heating) or comes down (cooling) through the danger zone (41 ºF to 135 ºF)
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Control Point
Where a hazard can be controlled in the flow of food
CP
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Critical Control Point
Essential step to prevent, eliminate, or reduce a hazard to an acceptable level.
CCP
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Control Points
CPs include:
Receiving Storing
Preparing Cooking Holding
CoolingServing
Reheating
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CCPs – Example
CCPs for raw hamburger patties in a full-service kitchen (hazard is harmful bacteria)
Receiving- not CCP Storing- not CCP Preparing- not CCP Cooking- CCP Holding – CCP Serving – not CCP
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Process # 1 No Cook Preparation
Measure to assure safety of foods:
Employee health policyProper receiving and
storage procedures
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Process # 1 No Cook Preparation
Measure to assure safety of foods continued:
Temperature controlHandwashing
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NO COOK Process Flow
Canned ------Liquid/Dry---------Receive----------Fresh VegetablesBeans Ingredients
Dry (on shelf)-----------------------Store-----------RefrigeratorRefrigerator (day before prep)
Drain beans---Mix liquid/dry----Prepare-------Chop and add
Hold (in refrigerator)
Serve (cold)
Three-Bean Salad, Full-Service Kitchen
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Process # 2Same Day Service Preparation
Measure to assure safety of foods:
Temperature controlCooking foods Handwashing
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Process # 2Same Day Service Preparation
Measure to assure safety of foods continued:
Employee health policyProper receiving and
storage procedures
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SAME DAY SERVICE Process Flow - Example
Oven Fried Chicken, Full-Service Kitchen
Frozen Chicken------------Receive---------Dry/Liquid Ingredients
Freezer----------------------Store----------------------Dry (on shelf)
Thaw in refrigerator-----Prepare------1. Drizzle oil over chicken 2. Dip chicken in seasoning bread
Cook
Hold (hot)
Serve (hot)
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Process # 3 Complex Food Preparation
Measure to assure safety of foods:
Temperature controlCooking foods Cooling foodsReheating foods
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Process # 3 Complex Food Preparation
Measure to assure safety of foods continued:
HandwashingEmployee health policy Proper receiving and
storage procedures
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COMPLEX Process FlowChili Con Carne, Full Service Kitchen
Raw Ground Beef--------Receive------Fresh---------Canned-----------DryVegetables Vegetables Ingredients
Freezer--------------------Store------Refrigerator---------Dry (on shelf)
1. Thaw in Refrigerator-----Prepare---------Chop------Add to Ground Beef2. Brown Ground Beef and Drain
Cook
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COMPLEX Process Flow
Cool/store
Reheat
Hold (hot)
Chili Con Carne, Full Service Kitchen (con’t)
Serve (hot)
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Critical Limits
Upper boundary of safety.Time and temperature.Ex.- baked chicken cooked
to internal 165° for at least 15 seconds.
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Standard Operating Procedures (SOP)
SOPs will describe how to handle foods identified by each process.
SOPs will instruct personnel on proper food safety procedures at every stage of food preparation and service.
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Monitoring
Monitor to make sure food safety practices are done properly. – Who will monitor– How – When
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Corrective Action
Recognize when there is a problem.
Have a plan for corrections.
Train employees.Document.
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Verification
ProceduresFrequencyDocumentationWeekly checklist
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Recordkeeping
ComplianceActions takenDocuments that you are
serving safe food each day
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If it has not been documented, it has
not been done!
REMEMBER
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Records
District HACCP PlanEmployee training logsSOPsMonitoring logsCorrective actionsCalibration logsReceiving logs
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Health Inspections
HACCP Plan reviewMonitoring logsCalibration logsWeekly checklists
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Success of Your Food Safety Program
Provide on-going training.Review food safety
principles including SOPs on a regular basis.
Require employees to attend food safety training.
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Success of Your Food Safety Program, continued
Maintain training and attendance records.
Hold school nutrition managers responsible for maintaining employee training standards.
“In accordance with Federal law and U.S. Department of Agriculture policy, this
institution is prohibited from discriminating on the basis or race, color, national origin, sex,
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.”
Our services are provided through the Texas Department of Agriculture’s Food and Nutrition
programs funded by the U.S. Department of Agriculture, Food & Nutrition Service
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