HACCP: HOW DO YOU KNOW ITS WORKING?

Transcription

1 HACCP: HOW DO YOU KNOW ITS WORKING?

2 Acknowledgement Statement You understand that: The training you are about to take does not cover the entire scope of the program, and that You are responsible for knowing and understanding all handbooks, manuals, alerts, notices and guidance, as well as any other forms of communication that t provide further guidance, clarification or instruction on operating the program.

3 Food Safety Program do I need one? YES!! Public Law , Section 111 of the Child Nutrition & WIC Reauthorization Act of 2004, amended section 9(h) of the Richard B. Russell National School Lunch Act by requiring school food authorities (SFA s) to implement a food safety program for the preparation p and service of school meals served to children in the school year beginning July 1, Public Law , Section 302 of the Healthy, Hunger Free Kids Act of States that HACCP must be applied to any facility or part of a facility in which food is stored, prepared or served for the purposes of the NSLP, SBP, or other FNS program.

4 Why is HACCP Important? "Foodborne illness in the United States is a major cause of personal distress, preventable death, and avoidable economic burden. Mead et al. (1999) estimated that foodborne diseases cause 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year... The annual cost of foodborne illness in terms of pain and suffering, reduced productivity, and medical costs is estimated to be $10 83 billion." 2001 Food Code Public Health Service Food & Drug Administration U.S. Department of Health and Human Services

5 What Does H A C C P Stand For? Hazard Analysisy Critical Control Point

6 Definition of HACCP A systematic approach to construct a food safety program designed to reduce the risk of foodborne hazards by focusing on each step of the food preparation process from receiving to service. The HACCP Plan is maintained through ongoing implementation and activities, and periodic review.

7 Main Points to a Food Safety Program 1. Sanitation 2. Temperature Control 3. Standard Operating Procedures (SOP s)

8 Main Points to a Food Safety Program Sanitation: Be sure that all of your food preparation areas arecleanand and sanitary, such asworkers hands, utensils, and food contact surfaces. Avoid cross contamination. Temperature Control: means keeping cold foods cold and hot foods hot. Cook to proper temperatures and hold at proper temperatures, and be sure to record those temperatures. A basic, properly calibratedfood thermometer (digital or dial) is all you need to check for proper temperatures. Standard Operating Procedures: SOP s can be used both for sanitation and to verify that proper temperatures are being observed, aswell as other aspects of a foodservice operation.

9 HACCP Plan Includes 1. Hazard Analysis 2. Critical Control Points (CCPs) 3. Critical Limits 4. Procedures to monitor CCPs 5. Corrective Actions 6. Verification and Record Keeping Procedures

10 Hazard Analysis Identify hazards 3 types of hazards: Biological bacteria, parasites, fungi, etc. Chemical bleach, pesticides, paint, etc. Physical foreign objects, nails, plastic shavings, etc.

11 Critical Control Points Determine the point(s) where you can control to minimize or eliminate the hazard. Each CCP includes boundaries that define safety. What steps can be taken to eliminate the hazard?

12 Critical Limits These boundaries or critical limits are the time and/or temperatures that must be achieved or maintained to control a food safety hazard. Critical limits (time/temperature) aremeasurable and observable.

13 Procedures to Monitor CCP s Equipment Frequency Supporting documentation Personnel Training

14 SOP s and CCP s Standard Operating Procedures (SOP s) provide a general safety net for your operation. Critical Control Points (CCP s) safeguard against specific hazards.

15 Monitoring Monitor to make sure food safety practices are done properly and CCPs and SOPs are being adhered to and correctly implemented. Who will monitor / document this responsibility How When Documentation If it s not in writing, it was never done!

16 Monitoring Should be done for each area that has critical control points identified If it s not in writing, it was never done Supervisors should review monitoring records frequently to identify areas needing improvement and training needs Do the monitoring activities reveal concerns with food protectionor or safety? Food Safety Checklist do you have one in place?

17 Monitoring Logs Example of logs for documentation: Receiving temperature logs Cooler / Freezer / Dry Storage temperature logs Cooking / Reheating / Coolingtemperature logs Receiving temperature logs for transported food Damaged product logs Calibrating i thermometer logs Corrective action taken logs When monitoring: Review available records to determine if: Corrective actions are documented as completed Do the corrective action activities taken reveal adequate food protection and safety

18 Corrective Action Must be done when a critical limit is not met Must be documented Should be determined for all SOPs and CCPs Reassess CCP & modify HACCP plan if necessary. When monitoring: Review available records to determine if: Corrective actions are documented as completed Do the corrective action activities taken reveal adequate food protection and safety

19 Correcting Problems Expect problems and subsequent corrective actions before they happen Recognize when there is a problem Have a plan for corrections Train employees on needed corrections Summary of Corrective Actions

20 Verification & Record Keeping Verify that your system is working effectively. Review records/logs Keep log of employee training

21 TWO TYPES OF HAZARDS 1. SPECIFIC ones specific to the preparation of the food, such as improper p cooking for the specific type of food (beef, chicken, eggs, etc.) 2. NON SPECIFIC nonspecific ones that affect all foods, such as poor personal hygiene.

22 TYPES OF HAZARDS CONT D. Specific hazardsarecontrolled are by identifying Critical Control Points (CCP s) and implementing measures to control the occurrence or introduction of those hazards. Non specific hazards are controlled by developing and implementing Standard Operating Procedures (SOP s).

23 Why Do We Do It? Properly implemented, a food safety management system based on HACCP principles may offer you the following other advantages: Reductionin in product loss Increase in product quality Better control of product inventory Consistency in product preparation Increase in profit Increase in employee awareness and participation in food safety

24 HACCP Plan Must have HACCP plan for each site. Ifnew siteis built, must update original planto If new site is built, must update original plan to include this new information.

25 HACCP Plan must include: A written plan at each school food preparation and service site for applying li HACCP principles i that includes methods for: Documenting menu items in the appropriate HACCP process category. Documenting Critical Control Points of food production. Monitoring Establishing and documenting corrective actions. Recordkeeping Reviewing and revising the overall food safety program periodically.

26 Focus of HACCP

27 Purchasing Items to review and update if necessary: Reputable vendors Bid documents Food Recalls Commodity Ordering and Receiving Order awarded bid items

28 Purchasing y Responsibilities { Purchaser { Vendor

29 Receiving Items to review and update if necessary: Storage Facilities Central drop versus individual site delivery Equipment used for receiving ii Date Marking Refusalof deliveries, Temperature of deliveredproducts Deliveries from Central Kitchens to Satellite Sites SOP s to review: Receiving Deliveries Transporting Foods to Remote Sites Dt Date Marking

30 Receiving

31 Storage Items to review and update if necessary: Changes to equipment at feeding sites First In First Out Cross Contamination i concerns Temperature monitoring for refrigerators, freezers, and dry storage rooms Recorded on temperature logs If not in writing.it didn t happen Potentially hazardous foods versus non hazardous foods Storage of chemicals Preparations in case of food recall

32 Storage SOP s to review and revise if necessary: Date marking ready to eat, potentially hazardous foods Handling a food recall Preventing cross contamination during storage & preparation Storing and using poisonous or toxic chemicals Using and calibrating i thermometers Hazardous foods

33 Storing Dry Refrigerated Freezer Deep chill Chemical FIFO

34 Preparation Items to review and update if necessary: Menus/ Recipes Equipment Changes Staffing Changes Emergency Plan (No water, electricity) Satellite Preparation and Transport BIC

35 Preparation SOPs to review and revise if necessary: Cleaning and Sanitizing Food Contact Surfaces Controlling Time and Temperature During Preparation Personal Hygiene Preventing Cross Contamination During Storage and Preparation Using and Calibrating Thermometers Potentially Hazardous Foods Washing Fruits and Vegetables Washing Hands

36 Preparing

37 Standardized Recipes Recipe cards that contain the specific steps for preparing a food item and the food safety critical limits such as final cooking temperatures that need to be monitored, verified, and documented. Purchase specifications and purchasing from approved vendors. Ensures consistent preparation each time with no additions or substitutions. Can include information about tbth batch cooking. Must identify HACCP process.

38 What s missing in this recipe?

39

40

41 FATTOM Friend or Foe? F = Food A = Air T = Time T = Temperature O = Oxygen M = Moisture

42 Bacterial Growth 1 bacterium 20 minutes = 2 bacteria 40 minutes = 4 bacteria 4 hours = 4096 bacteria 8 hours = 17 million bacteria 12 hours = 68 billion bacteria!

43 HACCP PROCESS Identify the number of times each menu item goes up (heating) or comes down (cooling) through the danger zone (41 ºF to 135 ºF) Source: FDA, 2005.

44 Review Menu Items PROCESS 1 Kept cold from preparation through service PROCESS 2 Prepared hot and served the same day PROCESS 3 Prepared hot and served cooled, or possibly reheated

45 Process 1: No Cook Measures taken to assure safety of foods: Temperature control Hand washing Employee health policy Proper receiving and storage procedures Let s look at some recipes that are classified as Process 1

46 Process #1 Examples Milk Yogurt Fruit Salad Ranch Dressing Sliced Bread Ice Cream Cereal

47 Process 1: NO COOK

48 Process 1 Preparation with No Cook Step Example Flow / Operational Steps to Consider Receive Store Prepare Hold Serve Spinach & Romaine Salad

49 Process 2: Same Day Service Measures taken to assure safety of foods: Temperature control Cooking foods Holding foods Hand washing Employee health policy Proper receiving and storage procedures Let s look at some recipes that are classified as Process 2

50 Process #2 Examples Chicken Nuggets Hamburger Oatmeal Steamed Rice Chicken Gravy Pineapple Crisp

51 Process 2: SAME DAY SERVICE

52 Process 2 Preparation for Same DayService Example Flow / Operational Steps to Consider Receive Store Prepare Cook Hold Serve Hamburger Patty

53 Process 3: Complex Food Preparation Measure to assure safety of foods: Temperature control Cooking foods Cooling foods Reheating foods Handwashing Employee health policy Proper receiving and storage procedures Let s look at some recipes that are classified as Process 3

54 Process #3 Examples Meat Sauce for Spaghetti Chili Mac Turkey Roast Potato & Egg Taquito Crispy Beef Tacos

55 Process 3: COMPLEX FOOD PREPARATION

56 Process 3 Complex Preparation Example Flow / Operational Steps to Consider Receive Store Prepare Cook Cool Reheat Hot Hold Serve Baked Lasagna

57 ACTIVITY

58 Sample Menu #1 Pepperoni Pizza Garden Salad Fat free Ranch dressing Golden Corn Fresh Apple Chocolate Milk

59 Sample Menu #2 Cheese Enchiladas w/ Meat Sauce Spanish Rice Beans a la Charra Lettuce & Tomato Pineapple Tidbits Skim Milk

60 Sample Menu #3 Biscuit, Sausage, & Cheese Sandwich OR Assorted Cereal w/graham Cracker Jelly Orange Juice Apple Assorted Milk

61 Cooking Items to review and update if necessary: Critical limits Critical Control Points Equipment Changes New Staff Procedures Potentially Hazardous Foods SOP s to Review: Cooking Potentially Hazardous Foods Preventing Contamination at Food Bars Using Suitable Utensils When Handling Ready to Eat Foods

62 Cooking 165 F for 15 seconds 155 F for 15 seconds 145 F for 15 seconds 135 F for 15 seconds

63 Holding Items to review and update if necessary: Equipment changes Serving line set up Length of service Batch cooking Satellite Feeding / BIC SOPs to Review: Holding Hot and Cold Potentially Hazardous Foods

64 Holding

65 Cooling / Reheating Items to review and update if necessary: TFER temperature monitoring requirements Refrigeration space Freezer space Has food been in danger zone too long and must be discarded SOPs to Review: Cooling Potentially Hazardous Foods Preventing Cross Contamination During Storage and Preparation Reheating Potentially Hazardous Foods

66 Cooling

67 Reheating 165 F for 15 seconds, within 2 hours

68 Serving Items to review and update if necessary: Serving Utensils Ready to eat foods Cross contamination by students Pre portioning Temperature monitoring Length of service SOPs to Review: Holding Hot and Cold Potentially Hazardous Foods Serving Food Preventing Contamination at Food Bars Using Suitable Utensils When Handling Ready to Eat Foods

69 Standard Operating Procedure Resource p// p p_ p p SP

70 I Have A Plan Now What? It doesn t cost much. It s not worth taking the chance with such a frightening experience. It is too risky to ignore! * * Robert Van Slyke, superintendent, Finley School District #53, Finley, WA.

71 I Have A Plan Now What? Identify Responsibilities for: Implementation in different stages of food preparation Receiving Storage Preparing Holding & Serving Cooling Reheating Cleaning Sanitizing

72 TEAM WORK ACTIVITY

73 Record Keeping Provides a basis for the periodic review of your district HACCP plan. Is documentation being duplicated in multiple forms? Is reasonable care being taken to prevent contamination? Would your plan and documentation make you feel proud if you ended up in front page news?? All records must be kept for a minimum of 1 year. When updates occur, the process should be documented and all employees trained / retrained on changes. Annual training is required.

74 Types of Records Includes: Food Safety Plan with necessary updates to accurately reflect current food operation Monitoring logs Corrective action logs Thermometer calibration records Training logs (annually at minimum)

75 Training For Success of Your Food Safety Program Required to provide on going annual training including in food safety principles including SOPs and CCPs to all employees. Daily on the job training should be documented Sample Training Log

76 Review and Revise Review your overall food safety program periodically: Ensure food safety program is operating according to plan Review plan as problems are identified, equipment changes, or serving methods are changed. At a minimum, review annually. Determine who will review the plan Ensure participation in review by individuals in different aspects of your food service operation

77 Let s Wrap Up Let s put it in perspective: Get pre requisite programs in place. Employee training, pest control services, sanitation, personal hygiene. Get your team together. Do a flow process in your largest kitchen. Color code your recipes. Write SOP s. Start documenting temps in the kitchen (cooking temps, refrig./freezer temps, calibration logs, milk temps etc) Have managers sign off on employee temp logs (verify their system works) Do the potentially hazardous products first.

78 Is Your School Food Safe? Written policies on food safety? Trained staff with copies of policies? i Timefor students to wash hands? Adequate supplies for handwashing/ warm, running water?

79 After this Training Onsite Activities Managers and staff in partnership with Child Nutrition Director will review HACCP plan for each site to identify needed updates. Will review menu and recipes to ensure all menu items are categorized into the correct HACCP Process. Will review training i practices to ensure all staff tffreceive training on HACCP SOP s and plan implementation.

80 Questions?

81 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. In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C or call toll free (866) (Voice). Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) ; or (800) (Spanish). USDA is an equal opportunity provider and employer.