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Definition of HACCP
A systematic approach to construct a
food safety program designed to reducethe risk of foodborne hazardsby
focusing on each step of the food
preparation processfrom receiving to
service.
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Controlling Hazards Safe Food
1) Hazards involving food preparation,
i.e., improper cooking of beef, chicken,
eggs, etc.
2) Hazards that affect all foods, such as
poor personal hygiene.
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Controlling FoodPreparation Hazards
1. Identify Critical Control Points (CCPs)
Cooking, cooling, hot/cold holding,
reheating
2. Control/prevention
Time and temperature
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Controlling All Other Hazards
Develop and Implement StandardOperating Procedures (SOPs).
All activities except food preparation
Receiving, cleaning and sanitizingequipment and utensils, food storage,
etc.
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Step 1:Develop and Implement SOPs
Stepby-step written instructions forfood service tasks that affect food
safety
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Sample SOPs Cooking Potentially Hazardous Foods (PHF)
Cooling PHF
Holding Hot and Cold PHF Date Marking, Ready-to-eat (RTE), PHF
Personal Hygiene
Reheating PHF
Receiving Deliveries
Storing and Using Poisonous or Toxic Chemicals Using Suitable Utensils When Handling RTE Foods
Washing Fresh Fruits and Vegetables
Handwashing
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SOPs for your use:
USDA is developing SOPs, the final
versions posted at:www.nfsmi.org
Iowa State Universitys Safe Food
resources
www.schoolhaccp.org/
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Step 2: Classify all Menu Itemsusing the Process Approach
Categorizes food preparation into three
broad categories based on how many
times each menu item moves through
the temperature danger zone (between
41F and 135F).
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The Division of Foods is Based on
Complete Trips through the Temperature Danger Zone
No Cook
Process 1
Same Day
Process 2
Complex
Process 3
41oF
140oF
0 1
1
2
3
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Step 2Classify all menu items
The Process Approach categories:
Process #1No Cook
Process #2Same Day Service
Process #3Complex FoodPreparation
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Process #1No Cook
The menu item does not go completely
through the danger zone in either
direction.
Examples: fresh fruit and vegetables,
salad bar items.
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Process #2Same Day Service
The menu item takes one complete trip
through the danger zone (going up
during cooking) and is served.
Or
Anything that is cooked and served in
the same day
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Process #3-Complex Food Preparation
The menu item goes through both
heating and cooling, taking two or morecomplete trips through the danger zone.
These items are cooked, cooled and
reheated.
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Step 3Identify and
document control measures
and critical limits
Control measures prevent, eliminate, orreduce hazards.
Control measures include SOPs as well asthe CCPs (cooking, cooling, reheating,
holding) and the critical limits (times andtemperatures) established in each of thethree processes.
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Example - Chicken Process 1
We purchase pre-prepared chicken salad and hold itcold to be served on the salad bar or on sandwiches.
Process 2 We cook frozen or fresh chicken and serve it the
same day.
Process 3
We cook frozen or fresh chicken, cool it and use it tomake chicken salad from scratch or
We cook frozen or fresh chicken, serve it the sameday, have leftovers, cool it down and on another day
we heat it up and serve it.
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Lets Practice!
Garden Salad
Grilled Ham &
Cheese
Leftovers
Garlic Breadsticks
Sub Sandwich
Peach Cobbler
Spaghetti
Pasta Salad
Hot Pocket
Salsa
Tortilla Chips
Burrito (pre-prepared)
Hamburger
Sliced Tomato &
Lettuce
Canned Pears
Chili
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CCP for Process #1No Cook
Cold holdingor limiting time in the
danger zone to inhibit bacterial growthand toxin production.
(Food that is held at room temperature forfour hours must be discarded.)
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CCPs for Process #2Same Day Service
Cookingto destroy harmful bacteria and
other pathogens.
Hot holdingor limiting time in the danger
zone to prevent the outgrowth of spore-
forming bacteria.
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CCPs for Process #3Complex Food Preparation
Cookingto destroy harmful bacteria &
other pathogens. Coolingto prevent the outgrowth of
spore-forming bacteria.
Hot and cold holdingor limiting time inthe danger zone.
Reheatingfor hot holding.
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CCPs and their Critical Limits
Each CCP (cooking, cooling, reheating,
holding) must include time and/ortemperature limits.
For example, when cooking chicken, thetime/temperature limit is 165F for 15
seconds.
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Calibrating a Bi-Metallic
Stemmed Thermometer
When to Calibrate:
DailyAfter extreme temperatures
After bumping or dropping
How to Calibrate:Insert stem in ice water bath(without touching bottom or sides)
Adjust nut until needleindicates 32oF (freezing point)
Calibration Nut----->
Dimple----->
Ice Water Bath----->
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Cooling RequirementTwo-stage Method
(6 Hours)
(i.e., products cooked day before)
70oF within 2 hours
41oF within 4 more hours
Take temperatures at 2 and 6 hourintervals to make sure that
temperatures were reached. Reheat above 165oF if food has not
cooled to 70oF in 2 hours or 41oF in6 hours.
Discard if more than 70oF after 2hours or more than 41oF after 6hours.
One-stage Method
(4 Hours)
(i.e., leftovers)
41oF within 4 hours
Take temperature after 4hours to make sure thattemperature was reached.
Reheat above 165oF iffood has not cooled to41oF in 4 hours.
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Documentation
You must document CCPs (heating,
cooling, hot/cold holding, reheating)and
Critical Limits(temperatures/times)for
each menu item you sorted into the three
processes.
HOW? Recipes and SOPs
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Write the process
number on each recipe Make a poster foreach process and list
the foods that belong
in eachProcess 1 No Cook
Tossed Salad
Gelatin with Peaches
ALL
RECEIVE
STORE
PREPARE
COLD HOLD
SERVE
Process 2Same Day
Write theprocess
number on
the menu
Where to Record Process Number
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Recipes
Should include final and holding
temperatures.
USDA Quantity Recipes for School Food
Service
www.nfsmi.org/Information/school_recipe_
alpha.htm.
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Bridging the Gaps
SOPs for menu items that do not have
recipes, cooling foods and reheating
leftovers.
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Step 4: Monitoring
Control measures (i.e., cooking times &
temperatures) must be monitored and
documented in writing.
How?
When and how often? Who is responsible for monitoring?
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Monitoring Example
Cold foods must be kept at 41F or
below.
The temperature of the refrigerator must be
recorded on a refrigeration temperature
monitoring chart at least two times daily to
make sure the temperature is 41F orbelow.
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Step 5: Corrective Actions
Must be carried out immediately
whenever a critical limit is not met.
Examples:
Continue to heat to required temperature
Rejecting food delivery
Discarding food held too long withouttemperature control
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Corrective Action Examples
The temperature in the refrigerator is above 41F
SOP The equipment must be checked. The thermometer
used to record the temperature should be calibrated
regularly and checked to see if it is working properly.
Any PHF should be temped. If unable to determine if
the food has been in the danger zone for less than 4
hours, discard.
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Corrective Action Example
The freezer temperature is 49F when you
arrive to work on Monday morningSOP
Take temperature of food in freezer
Any food above 41F must be discarded
Any foods below 41F shall be transferred to arefrigerator immediately and used within 2-3 days
(never re-freeze)
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Step 6Keep Records
Food Safety Plan & Training
Monitoring Temperatures of food,equipment & food storage areas and
equipment
Calibration Records
Corrective Action
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Examples of Required
Documentation
SOPs
Time and Temperature charts Corrective Action records (when applicable)
Verification/Review records
Calibration records
Training logs
Receiving logs
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Step 7: Review & Revise FoodSafety Program Periodically
Ongoing monitoring
Periodicat least yearlyto reflect
facility or equipment changes (i.e., new
equipment and menu items)
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Factors Contributing toYour Success
Facility
Equipment
Managers
Employees
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All Employees should have:
Initial food safety training
On-going food safety training Record of trainingkept by district
Trainingstandards monitored daily by
manager Review of SOP guidelines at least yearly
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HACCP ProgramRequirements
1. A written planat each site that includes:
a) Documenting menu items in the appropriateprocess category.
b) Documenting Critical Control Points of foodproduction.
c) Monitoring
d) Establishing and documenting corrective action.
e) Recordkeeping
f) Reviewing and revising the overall food safetyprogram periodically.