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Miami-Dade County Public Schools
Department of Food and NutritionFarm to School Program
& Fresh Fruit and Vegetable Program
HACCP
RECEIVING• Check for quality-:• refuse crushed, bruised,
molded, and wilted items. • Temperature zone and
dates.
COLD STORAGE• Place in storage at 41°• degrees or less. Separate
fruits/vegetables: place in areas where cross-contamination are avoided
HACCP Recipe Flow Chart
NO COOK FOODS
FRESH FRUITS-VEGETABLES-SALADS-SANDWICHES
H-16: RECEIVING AND STORAGE
To ensure that all food is received fresh and safe when it enters the foodservice operation and to transfer food to proper storage as quickly as possible.
RECEIVING•Check for quality-:•refuse crushed, bruised, molded, and wilted items.
•Temperature zone and dates.
COLD STORAGE•Place in storage at 41°•degrees or less. Separate fruits/vegetables: place in areas where cross-contamination are avoided
PREPARATION•Sanitize tables and cutting boards; ensure that processor/slicer is clean; make salad/sandwiches in “batches” ensuring that all items are monitored for time/temp; used chilled ingredients, use gloves.
HACCP Recipe Flow Chart
NO COOK FOODS
FRESH FRUITS-VEGETABLES-SALADS-SANDWICHES
H-4: SANITIZING EQUIPMENT, UTENSILS & FACILITIES
To prevent food borne illness by ensuring that all items held in food facility are protected from contamination. All equipment and other surfaces that could contact meat or ingredients shall be cleaned and sanitized.
H-5: USING SUITABLE UTENSILS WHEN HANDLING READY-TO-EAT FOODS
TO PREVENT FOOD BORNE ILLNESS DUE TO HAND-TO-FOOD CROSS - CONTAMINATION.
H-13: WASHING FRUITS & VEGETABLES
To prevent or reduce risk of food borne illness or injury by contaminated fruits and vegetables.
H-14: PREVENTION OF CROSS-CONTAMINATION OF FOODSTo reduce food borne illness by preventing unintentional contamination of food.
RECEIVING•Check for quality-:•refuse crushed, bruised, molded, and wilted items.
•Temperature zone and dates.
COLD STORAGE•Place in storage at 41°•degrees or less. Separate fruits/vegetables: place in areas where cross-contamination are avoided
PREPARATION• Sanitize tables and cutting boards; ensure that
processor/slicer is clean; make salad/sandwiches in “batches” ensuring that all items are monitored for time/temp; used chilled ingredients, use gloves.
HOLDING• Place finished products in cold storage,
allowing enough time for products to chill to 41° degrees.
HACCP Recipe Flow Chart
NO COOK FOODS
FRESH FRUITS-VEGETABLES-SALADS-SANDWICHES
H-10: HOLDING HOT & COLD FOODS
To prevent food borne illness by ensuring that all foods are held under the proper temperatures.
RECIEVING•Check for quality-:•refuse crushed, bruised, molded, and wilted items.
•Temperature zone and dates.
COLD STORAGE•Place in storage at 41°•degrees or less. Separate fruits/vegetables: place in areas where cross-contamination are avoided
PREPARATION•Sanitize tables and cutting boards; ensure that processor/slicer is clean; make salad/sandwiches in “batches” ensuring that all items are monitored for time/temp; used chilled ingredients, use gloves.
HOLDING•Place finished products in cold storage, allowing enough time for products to chill to 41° degrees.
SERVICE•Place products on serving lines in cold pan, frost top, ice, or insul-ice
HACCP Recipe Flow Chart
NO COOK FOODS
FRESH FRUITS-VEGETABLES-SALADS-SANDWICHES
H-15: SERVING FOODS
To prevent food borne illness by ensuring that all foods are served in a sanitary manner.
H-2: WASHING HANDSTo prevent food borne
illness by contaminated hands
Department of Food and Nutrition786-275-0400
http://nutrition.dadeschools.net/
