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HACCP In Your SchoolBen Chapman, PhDAudrey Kreske, PhD
Before the training
•Talk with Child Nutrition Director about training status of substitutes▫They may need a separate training
•Answers in the manual to application exercises
•Think of personal stories
During training• Groups (meet new people and encourage
discussion)▫#1-8 on back of manuals▫Separate into groups 1-8
•Use large notepad to draw refrigerator after groups have completed the exercise▫Organize this refrigerator page 19
To highlight in the manual
•Time/temperature control for safety ▫Instead of potentially hazardous foods
•Temperature danger zone▫Change 140 to 135°F
•When you get sick •Storage
▫Date marking•Service
▫Application exercises
To highlight in the presentation
•At the end of each section▫Asks employees to go to workbook charts
and application exercises
•Infosheet▫Summary slide
Date MarkingPre-prepared foods
• Can be frozen for up to 4 weeks▫ Cooked ground beef,
spaghetti sauce
①Pre-prepared Name of Food
②Amount③Date and time item
was prepared
Leftovers• Can be refrigerated for
up to 3 days▫ Pot of soup, hot dog chili,
pre-portioned cheese containers
①Leftover Name of Food②Amount③Date to be used by OR
the date of preparation
Date MarkingShelf-life for Opened Commercially
Processed Foods
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
How this process works① Washing helps loosen soils and other
organic matter from the surface② Detergent and scrubbing also helps
break the adhesion of microorganisms to the surface
Iowa 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
Iowa State University Extension, June 2011
How this process works
④ Applying the sanitizer to clean surfaces actually provides a ‘kill’ step for reducing the number of microorganisms
Iowa State University Extension, June 2011
How this process works
⑤ The surface is not completely free of microorganisms, but the number is greatly reduced
Iowa State University Extension, June 2011
Handwashing Vs. hand sanitizer
Handwashing Vs. hand sanitizer
Cooking temperatures
•2009 Food Code▫Scrambled eggs 3-401.11▫Plant food 3-401.13▫Time/temperature control for safety (TCS)
instead of potentially hazardous foods
Cross contamination
•Washing chicken in sink contributes to cross contamination events
Sanitation
•Procedures for cleaning/sanitizing▫Do not spray directly into drain ▫FCS versus Non-FCS
•Read labels ▫Ingredients
Clorox Wipes = BLEACH FREE▫Follow directions
More is not always better How to clean or sanitize (Formula 409)
Other topics
•Lotion application after handwashing
•Storage▫Cans with dents▫Wooden shelves
•Pest Management▫How flies eat
This is What Happens When a Fly Lands on Your Food① Flies can’t eat solid food, so to soften it up
they vomit on it② 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 back again, probably dropping some excrement at the same time
④ Finally when they have finished eating, it’s YOUR TURN!!
20
Activities• Glo-germ and blacklight required
▫2 people from each group volunteer to use the special lotion (wrapped glo-germ bottle in Christmas wrapping paper)
▫One person goes to wash their hands▫Then go around with your blacklight to show
before and after hands in each group▫Unwrap Glo-germ bottle and pass around
Activities• Take temperature of
certain food items▫ Lettuce head, deli
meat, etc.• Canned foods
▫Description and integrity issues
• Glove use
• Quat solutions▫ Proper preparation
and test strips• Glucose Spotcheck
▫ Cross contamination▫ Sanitation
After training
•Each group reports on three things they learned that they did not know before
•Collect evaluations
•Give contact information and resources on food safety▫http://barfblog.foodsafety.ksu.edu/▫http://foodsafetyinfosheets.wordpress.com/