dust it off!! haccp. why haccp? it’s a big name, that seems to be scaring a lot of people, but...
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Why HACCP? Remember – We are doing a great job in School Food Service and we want to support that with HACCP. It provides a defense for us, against complaints It provides a defense for us, against complaints and legal action. It focuses on food and places the responsibility on It focuses on food and places the responsibility on Food Service Employees to serve safe food to the children. It raises our professionalism to the next level. It raises our professionalism to the next level. HACCP is a good thing, it’s a preventative HACCP is a good thing, it’s a preventativeprogram!!TRANSCRIPT
Dust it Off!!Dust it Off!!HACCPHACCP
Why HACCP?Why HACCP?
It’s a big name, that seems to be scaring aIt’s a big name, that seems to be scaring alot of people, but what it means to us inlot of people, but what it means to us inSchool Food ServiceSchool Food Service is… is…
A food safety program that must be based A food safety program that must be based on HACCP guidelines.on HACCP guidelines.
A properly designed and monitored system A properly designed and monitored system that ensures the products we serve and thethat ensures the products we serve and thepreparation, storage and holding of thosepreparation, storage and holding of thoseproducts is done in the safest possible products is done in the safest possible way.way.
Why HACCP?Why HACCP?
Remember – We are doing a great job in SchoolRemember – We are doing a great job in SchoolFood Service and we want to support that with HACCP.Food Service and we want to support that with HACCP.
It provides a defense for us, against complaintsIt provides a defense for us, against complaintsand legal action.and legal action.
It focuses on food and places the responsibility onIt focuses on food and places the responsibility onFood Service Employees to serve safe food to theFood Service Employees to serve safe food to thechildren.children.
It raises our professionalism to the next level.It raises our professionalism to the next level.
HACCP is a good thing, it’s a preventativeHACCP is a good thing, it’s a preventativeprogram!!program!!
Why HACCP?Why HACCP?
1.1. We serve a high-risk group of people – We serve a high-risk group of people – young children, pregnant mothers and young children, pregnant mothers and sometimes the elderly.sometimes the elderly.
2.2. We serve more meals in the shortest We serve more meals in the shortest amount of time, than any other restaurant.amount of time, than any other restaurant.
3.3. Helps keep the program in compliance Helps keep the program in compliance with government regulations.with government regulations.
4.4. Keeps a school food authority continuallyKeeps a school food authority continuallyinvolved in self-inspection and self-involved in self-inspection and self-improvement.improvement.
Why HACCP?Why HACCP?
Prime example of why we need Prime example of why we need this….this…. A small school in the state of A small school in the state of
Washington, Findley School District, Washington, Findley School District, was sued because 11 of their students was sued because 11 of their students suffered symptoms of E. Coli after suffered symptoms of E. Coli after eating under cooked taco meat in their eating under cooked taco meat in their school lunch.school lunch.
The school district served approximately The school district served approximately 120,367 meals a year and their gross 120,367 meals a year and their gross sales were $326,714.sales were $326,714.
Why HACCP?Why HACCP?
When it was all said and done, When it was all said and done, the judgment against them was the judgment against them was for…$4,750,000.00 !!!for…$4,750,000.00 !!!
Do we all need a food safety Do we all need a food safety program in our schools??program in our schools??
YES!!YES!!
Making HACCP Work for YouMaking HACCP Work for You
Critical Success Factors for Critical Success Factors for HACCPHACCP Proper preparation and planningProper preparation and planning Trained and educated peopleTrained and educated people Belief in the approach by Belief in the approach by all all
personnelpersonnel Shared commitment to food safetyShared commitment to food safety
Verification MethodsVerification Methods
1.1. Initial VerificationInitial Verification
2.2. On-going VerificationOn-going Verification
3.3. Reassessment of HACCP planReassessment of HACCP plan
Initial VerificationInitial Verification
Have we identified all hazards?Have we identified all hazards?
Will HACCP plan control those Will HACCP plan control those hazards to ensure safe food?hazards to ensure safe food?
It is also helpful for a third party It is also helpful for a third party to look and see if plan is to look and see if plan is complete.complete.
Ongoing VerificationOngoing Verification
To ensure the integrity of our To ensure the integrity of our HACCP plan.HACCP plan.
Employees provide feedback if Employees provide feedback if HACCP plan is unrealistic.HACCP plan is unrealistic.
Supervisors will review logs and Supervisors will review logs and procedures daily, weekly, and procedures daily, weekly, and monthly.monthly.
Ongoing VerificationOngoing Verification
Monitor temperature taking Monitor temperature taking procedures.procedures.
Corrective actions are being Corrective actions are being recorded for improper recorded for improper temperatures of foods cooked, temperatures of foods cooked, refrigerators and freezers.refrigerators and freezers.
Reassessment of HACCP PlanReassessment of HACCP Plan
Things change rapidly in school Things change rapidly in school districtsdistricts Menu ChangeMenu Change New Food Products are availableNew Food Products are available Construction of a New School Construction of a New School Old School renovatedOld School renovated New employeesNew employees Purchase a new piece of Purchase a new piece of
equipmentequipment
Reassessment of HACCP PlanReassessment of HACCP Plan
Any of those changes may Any of those changes may require a change in our HACCP require a change in our HACCP plan.plan. For this reason, we need to have For this reason, we need to have
an annual review of our plan to an annual review of our plan to make sure it meets our current make sure it meets our current needs. needs.
HACCP TeamHACCP Team
What verification is needed for What verification is needed for the school district?the school district?
When that verification will When that verification will occur?occur?
How verification procedures will How verification procedures will be documented?be documented?
Procedures to be MonitoredProcedures to be Monitored
Hazard AnalysisHazard Analysis Standardized RecipesStandardized Recipes Employee Performance of Employee Performance of
TasksTasks Food Flow/ProcessesFood Flow/Processes Critical Control PointsCritical Control Points Monitoring RecordsMonitoring Records
Procedures to be Monitored, Procedures to be Monitored, cont.cont.
Documentation of Corrective Documentation of Corrective ActionAction
Thermometer Calibration Thermometer Calibration RecordsRecords
Equipment Calibration RecordsEquipment Calibration Records HACCP PlanHACCP Plan
Make the Verification Process Make the Verification Process Go SmoothlyGo Smoothly
Monitor in a careful and Monitor in a careful and accurate manner.accurate manner.
Document the results of Document the results of monitoring that you do.monitoring that you do.
Take appropriate corrective Take appropriate corrective action.action.
Provide feedback on problems Provide feedback on problems that need to be addressed.that need to be addressed.
Checklist for VerificationChecklist for Verification
Contains points that may be Contains points that may be considered during assessmentconsidered during assessment
Helps maintain focus and Helps maintain focus and objectivityobjectivity
Acts as a record of assessmentActs as a record of assessment
HACCP AdvantageHACCP Advantage
Prerequisite ProgramsPrerequisite Programs++
HACCP PlanHACCP Plan++
Management CommitmentManagement Commitment==
The HACCP AdvantageThe HACCP Advantage