Upload
mathew-buzzard
View
226
Download
1
Tags:
Embed Size (px)
Citation preview
South Carolina School HACCP
Angela Fraser, Ph.D.Associate ProfessorClemson UniversityClemson, SC 29634
School HACCP -- 2010 2
HACCP in SC Schools
All schools must have a food safety program based on Process HACCP principles beginning Fall 2010.
It must conform with the guidance document issued by the USDA.
School HACCP -- 2010 3
What is HACCP?
A standardized food safety plan to prevent rather than react to foodborne illness.
Specifically, it is: science-based, operation specific, and practical.
School HACCP -- 2010 4
Why HACCP? To prevent foodborne illness in SC
schools. Any food can cause foodborne illness --
even non-potentially hazardous foods. Potentially hazardous foods:
Low acid Moist Contain protein Keep out of the temperature danger zone.
School HACCP -- 2010 5
Four HACCP Plans Commercial Kitchen – preparation and service on-
site so must comply with SC Foodservice Rules. Home Style Kitchen -- small group homes using
household ingredients, procedures, and equipment. Catered Meals -- limited on-site preparation. No
potentially hazardous foods cooked on-site and all meals prepared off-site from permitted operator.
Central Warehouse – central storage and distribution location for district.
School HACCP -- 2010 6
HACCP Plan Current plan only for schools with a
Commercial Kitchen Implementation to begin Fall 2010. Other types of operations will also be
expected to have HACCP Plan in place in the future. Home-style kitchen Catered meals Central warehouse
School HACCP -- 2010 7
School HACCP -- 2010 Resources
http://www.foodsafetysite.com Select “Foodservice Resources” Select “Training Curricula” Select “School HACCP -- South Carolina
Schools”
Frequently Asked Questions Training Aids – based on school
environment and HACCP Plan
School HACCP -- 2010 8
80+ Frequently Asked Questions
Clothing, Hair Restraints, Jewelry
Cleaning and Sanitizing Cooking Food, Recipes, Menus Handwashing Stations Hazard Communications Holding Hygiene Leftovers
Monitoring Pest Control Pre-prepared food Records Re-serving and
Serving Storage Thermometers Training Waste
School HACCP -- 2010 9
Hot FAQs Recovering and re-serving foods
Packaged in-house vs. commercially packaged Re-serving fresh fruits displayed for service Pre-prepared foods Leftovers Potentially hazardous foods
Includes sliced tomatoes but not peanut butter and salad greens
Preparing Your Plan
Let’s Get Ready!
School HACCP -- 201010
School HACCP -- 2010 11
BINDER 1 -- Menu Summary and Recipes
Flow charts for each of the four processes
Menu Summary Recipes/Preparation Procedures
sorted into one of four categories
School HACCP -- 2010 12
Four HACCP Process Categories
Potentially hazardous foods No cook Same day service Complex food preparation
Non-potentially hazardous foods Do not need to sort these into one of
the categories.
School HACCP -- 2010 13
1-1: Menu and Recipes Must have:
Standardized recipe or procedure for all menu items.
First sort into two groups Potentially hazardous or Non-potentially hazardous.
Then sort potentially hazardous foods into one of the three categories.
School HACCP -- 2010 14
Process HACCP Based on the number of times a menu
item passes through the temperature danger zone (41oF to 135oF). No Cook – does not go through
temperature danger zone; there is no cook step.
Same Day Service – typically goes through the temperature danger zone one time.
Complex Food Preparation – goes through the temperature danger more than one time.
School HACCP -- 2010 15
Standardized Procedures Procedures for:
Canned fruits Commercially processed foods Raw Fresh Meats to be Cooked Commercially Packaged Snack Foods Commercially Individually Packaged Frozen
Items (Non Dairy) Fruits and vegetables, cut in house Fruits and vegetables, whole
School HACCP -- 2010 16
Pre-prepared Foods
Items prepared in advance for future service beyond a specific meal.
Items cooked or prepared in-house and then frozen for future use.
Store for four weeks. Must include a list of these foods in
Binder 1.
School HACCP -- 2010 17
BINDER 2: HACCP Plan1 – Food Safety Team2 – School Description3 – Operation
Assessment4 – Prerequisite
Programs5 – SOPs6 – Monitoring and
Recordkeeping
7 – Corrective Actions
8 – Verification 9 – Employee
Training
Bold items must be printed and completed before the beginning of School Year 2010.
School HACCP -- 2010 18
2-1: Food Safety Team Identify Team Member(s).
Some schools are so small that there will only be one team member.
Team leader should be site manager or individual who completed a food safety certification program.
Record this information onto the form. Update at the beginning of each school
year.
School HACCP -- 2010 19
2-2: School Description Record information about:
School Employees Equipment – get from Central Office Foods – get from Central Office Hazardous chemicals
Record information onto the form. Update at the beginning of each school
year. Keep on file for three years.
School HACCP -- 2010 20
2-3: Operation Assessment
Annual inspection of operation. Will take between 1-2 hours to complete. Complete in the Spring of each school year,
file, and save for three years. Collect three years of Environmental
Health Inspection reports – file behind assessment.
Make copy of Summary of Problems and give to CND.
Keep on file for three years.
School HACCP -- 2010 21
2-4: Prerequisite Programs Outlined in Binder 2-4.
All are based on the 2005 FDA Food Code. Nothing new – those who have completed
ServSafe® have seen these. It is not enough to know what to do, but
you must apply it – so all items have to be monitored.
Review each year and indicate so on their operation assessment.
School HACCP -- 2010 22
2-4: Prerequisite Programs
HANDOUT 1: Food Safety Checklist for New or All Workers Checklist that site manager and
worker sign Summary to give to employee to
review Available in English and Spanish
School HACCP -- 2010 23
2-5: Safe Food Handling Procedures
Outlined in Binder 2-5. All are based on the 2005 FDA Food Code. Nothing new – those who have completed
ServSafe® have seen these. Critical control points are marked as CCP --
bold and italicized. It is not enough to know what to do, but
you must apply it – so all items have to be monitored.
Review and indicate on their operation assessment form.
School HACCP -- 2010 24
2-5: Safe Food Handling Leftovers
Refrigerate for three-days only (Self Serve Items on Line Must be Discarded Daily)
After three days throw out Advance Preparation
Must use within four weeks or Next Cycle Must include on the Pre-prepared Foods list and
filed in Binder 1 Recovering and Re-serving
Commercially packaged vs. packaged in-house Whole fruits and vegetables
School HACCP -- 2010 25
2-6: Monitoring and Recordkeeping
Frequency identified in the prerequisite programs and the standard operating procedures.
Corresponding record keeping sheets developed for each level of monitoring frequency. Daily Monthly Annual assessment As needed
Complete tables on pages 1-2. Keep all records for three years.
School HACCP -- 2010 26
Daily Records If it is not recorded, it did not happen:
Production Record – All days Served Operation Inspection – All Days Served Refrigerator – 31 days Freezer – 31 days Hot-holding cabinets – All Days Served Thermometer Calibration Log
School HACCP -- 2010 27
Monthly and Annual Records
Series of four weekly sheets Decide when to complete these. Might want to complete the dry
storage one at the end of each month when inventory is taken.
Pest control/Fire Safety -- Monthly Operation Assessment -- Annual
FORM PERSON
STORAGELOCATION
HOW LONG TO KEEP
Production Record 3 years
Operation Inspection 3 years
Refrigerator 3 years
Freezer 3 years
Hot-holding 3 years
Monthly series 3 years
Pest control/Fire Safety 3 years
Operation Assessment 3 years
2-6: Monitoring and Recordkeeping
FORM PERSONSTORAGE LOCATION
HOW LONG TO KEEP
DHEC Reports
Three years
New Worker Checklist
Until no longer employed
Pest Control Three years
Delivery invoices
Three years
Inspection Reports
With operation assessment
Three years
2-6: Monitoring and Recordkeeping
School HACCP -- 2010 30
2-7: Corrective Actions CND will decide which he/she will
responsible for. Standardized procedures that outline:
What will happen if the standard is not met. What actions should be taken. Who is responsible for correcting the
problem. Who will document the corrective action.
School HACCP -- 2010 31
2-8: Verification Four types of verification CND is responsible for number 2.
Verify the Plan before the beginning of each school year by using the form in 2-8.
File and keep for three years. First time you will verify will be
before school begins in 2010.
School HACCP -- 2010 32
2-9: Employee Training
Food Safety for New Workers Food Safety certification trainings Hazard Communications training,
optional Pest Control training, optional
School HACCP -- 2010 33
Training HACCP Plan requires all Child Nutrition
Assistants to attend a state-approved training every three to five years.
Training aids developed: Slide set Booklet
Training offered by Clemson Extension and Department of Education and Directors
School HACCP -- 2010 34
CND complete by Fall 2010 Collect list of all menu items. Assemble recipes/procedures for all menu items. Sort all menu items. Note on recipe/procedure the process category. Complete Menu Summary Sheet (1-1). Note the cooking temperature on PHFs. Prepare Binder 1 or an electronic database of
recipes/procedures available to all schools. Prepare Binder 2 for each school. Identify critical control points on
recipes/procedures.
School HACCP -- 2010 35
Your Food Safety Plan
will be in Action
Beginning School Year 2010-2011
Questions?