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School Food Safety and HACCP Workshop

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GOAL: empower food service staff to create a food safety program based on HACCP principles in the school kitchen

OBJECTIVES: Understand HACCP principles Determine prerequisite programs Incorporate county Standard Operating

Procedures Categorize menu items using the Process Method Identify potential problems and possible

corrective actions

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Overview HACCP is a preventative approach to food

safety HACCP focuses on operational steps from

receiving to serving

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HACCP- Hazardous Analysis Critical Control Points systemSeven Principles Identify hazards Identify critical control points Establish critical limits Establish monitoring procedures Establish verification procedures Establish record keeping procedures

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HAZARDS Biological- bacteria, viruses, parasites,

fungi and mold Chemical- sanitizing agents, cleaning

supplies Physical- dirt, glass, metal, cardboard

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POTENTIALLY HAZARDOUS FOODS foods in whole or part milk or milk

products shell eggs meat, fish, poultry, shellfish baked or boiled potatoes tofu or other soy protein foods plant foods that have been heat treated raw seeds or spouts or synthetic

ingredients

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Critical Control PointsCritical Limits CCPs-Places in the flow of food where

practices can be applied that would eliminate, prevent or minimize hazards

Critical limits- time and temperatures that must be maintained or achieved

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Monitoring ProceduresCorrective Actions Monitoring includes actions that should be

taken at the critical control points

Corrective actions are preplanned steps to be taken if a problem occurs

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VerificationRecordkeeping Verification-process of confirming the food

safety plan is working. Provides needed info to update plans, if needed

Recordkeeping- demonstrates the food safety plan has been implemented. Creates records necessary for audits and inspections

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HACCP PYRAMID

FoodTemperature

Control

CleaningAnd

Sanitizing

PersonalHygiene

PestControl

TotalManagem

entCommitm

ent

Education and

Training

BiologicalChemicalPhysicalHazards

HACCP

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HACCP ADVANTAGES Based on scientific evidence Takes a proactive approach Specific and consistent Improves how food is handled Creates continuous self inspection and

improvement Provides legal documentation PROTECTS CUSTOMERS!

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Requirements of a Food Safety Program School description Documented SOPs A written plan

Documenting menu items/HACCP process category

Documenting critical control points Monitoring Corrective actions Recordkeeping Periodic review of plan

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Steps to Develop Your Food Safety Program1. Review Your Foodservice Operation

Types of facilities SOPs Number of employee position at each site Type of equipment Processes for food preparation Menu items

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Steps to Develop Your Food Safety Program2. Develop, document in writing, and

implement SOPs. They are considered a contract with

food service staff

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Steps to Develop Your Food Safety Program3. Classify menu items using the Process

Method

• No-Cook: no cooking is done, food is held cold, served cold

• Same-Day: menu item takes one complete trip through the Danger Zone

• Complex-Food: menu item goes through both heating and cooling, taking two or more trips through the Danger Zone

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HACCP PRINCIPLES Identify the Potentially Hazardous FoodsMilk Cooked riceGranola PepperoniWheat Roll Cooked onionsTossed salad Cheese PizzaCheddar Cheese Raw Broccoli Cantaloupe Macaroni SaladWatermelon Cooked PastaCrackers Mashed Potatoes

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HACCP PRINCIPLES Identify the Potentially Hazardous FoodsMilk* Cooked rice*Granola Pepperoni ???Wheat Roll Cooked onions*Tossed salad* Cheese Pizza*Cheddar Cheese* Raw Broccoli Cantaloupe* Macaroni Salad*Watermelon* Cooked Pasta*Crackers Mashed

Potatoes*

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HACCP PRINCIPLESCritical Control Points Key point where you can prevent,

eliminate, or reduce a food safety hazard Control time and temperature Control measures for each of the three

process categories are the same

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Critical Control Points–Operational Steps Cooking Cooling Holding Reheating

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Critical Control Points and Critical Limits Critical Control Points includes boundaries

(critical limits) Critical limits (time and temperature) are

measurable and observable

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HACCP PRINCIPLES Establish corrective actions.

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HACCP PRINCIPLES Establish monitoring procedures.

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HACCP PRINCIPLES Establish verification procedures including:

What specific procedures need verified How By whom When Documentation

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HACCP PRINCIPLES Establish Record keeping procedures

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Types of Records Records documenting SOPs Time and temperature monitoring records Corrective action records Calibration records Training logs Receiving logs Verification or review of records

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HACCP PRINCIPLES Review and revise your overall food safety

program periodically. MANAGER CHECKLIST

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QUALITY SCHOOL FOOD SAFETY PROGRAMSTEPS:1. SOPs2. Categorize menu items by the Process Method3. Identify Control Measures/Critical Measures4. Establish Monitoring procedures5. Establish Corrective actions6. Keep records7. Review and revise program

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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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HACCP

Good luck in your very important role of making this world safer for our children!