school haccp angela fraser, ph.d. associate professor/food safety specialist clemson...

School HACCP

Angela Fraser, Ph.D.Associate Professor/Food Safety Specialist

Clemson University/Clemson Extension

School HACCP – 2009 SIFT 2

HACCP in SC Schools

All schools must have a food safety program based on Process HACCP principles beginning July 1, 2006.

It must conform with the guidance document issued by the USDA.


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.


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.


Four HACCP Plans Commercial Kitchen – preparation and service on-

site so must comply with NC 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.


HACCP Plan Current plan only for schools with a

Commercial Kitchen Implementation to begin Fall 2009. 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 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


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


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 – 2009 SIFT10


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


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.


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.


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.


Standardized Procedures Procedures in process for:

Canned fruits Commercially processed foods Smoothies Baked potatoes Packaged fruits and vegetables Fruits and vegetables, cut in house Fruits and vegetables, whole


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.


BINDER 2: HACCP Plan1 – Food Safety Team2 – School Description3 – Operation

Assessment4 – Prerequisite

Programs5 – SOPs6 – Monitoring and

Recordkeeping

7 – Corrective Actions

8 – Verification 9 – Employee

Training10 – Crisis

Management11 -- Allergens12 – Donated Foods13 -- TracebackBold items must be printed and completed before the beginning of School Year 2009.


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.


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.


2-3: Operation Assessment

Annual inspection of operation. Will take between 1-2 hours to complete. Complete at the beginning 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.


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.


2-4: Prerequisite Programs

HANDOUT 1: Food Safety Checklist for New Workers Checklist that site manager and

worker sign Summary to give to employee to

review Available in English and Spanish


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 so on their operation assessment form.


2-5: Safe Food Handling Leftovers

Refrigerate for three-days only After three days throw out

Advance Preparation Must use within four weeks 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


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.


Daily Records If it is not recorded, it did not

happen: Production Plan – 23 days Operation Inspection – 23 days Refrigerator – 31 days Freezer – 31 days Hot-holding cabinets – 23 days


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 do inventory.

Pest control -- monthly Operation Assessment -- Annual

FORM PERSONSTORAGELOCATION

HOW LONG TO KEEP

Production Plan

3 years

Operation Plan 3 years

Refrigerator 3 years

Freezer 3 years

Hot-holding 3 years

Monthly series 3 years

Pest control 3 years

Operation Assessment

3 years


FORM PERSONSTORAGE LOCATION

HOW LONG TO KEEP

HD 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



2-7: 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.


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.


2-9: Employee Training

Food Safety for New Workers Food Safety certification trainings Hazard Communications training,

optional Pest Control training, optional


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


Remaining Sections of Plan Standard procedures will be developed

for the following: Binder 2-10: Crisis Management Binder 2-11: Allergens Binder 2-12: Donating Foods Binder 2-13: Recalls and Traceback

These are not required by USDA at this time and so will not be ready by July 1, 2006.


CND complete by Fall 2009 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.


Some CNDs might also: Add allergen labels to each of the

recipes or procedures. Identifies whether the recipe/procedure

contains one of the big eight allergens (2-11: Allergens).

Identify all critical control points on all recipes/procedures. Only required to record cooking

temperature.

School HACCP – 2009 SIFT37

Your Food Safety Plan

will be in Action

Beginning School Year 2009-2010

school haccp angela fraser, ph.d. associate professor/food safety specialist clemson...

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