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Hazard Analysis Critical Control Point ( HACCP) Requirements in North Carolina Schools

Hazard Analysis Critical Control Point ( HACCP) Requirements in North Carolina Schools. Child Nutrition Manager Training.

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Hazard Analysis Critical Control Point ( HACCP) Requirements in North Carolina Schools

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  1. Hazard Analysis Critical Control Point (HACCP) Requirements in North Carolina Schools Child Nutrition Manager Training "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, gender, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call (800) 795-3272 or (202) 720-6382 (TTY). USDA is an equal opportunity provider and employer." NC School HACCP 2010-11

  2. HACCP is…. A systematic approach to developing a food safety plan that will: Prevent hazards Eliminate hazards Reduce hazards PREVENTION rather than reaction NC School HACCP 2010-11

  3. Why ?? Required by law Ensure service of safe food to children by controlling hazards that may occur anywhere along the Flow of Food 2 types of hazards: 1) ones specific to prep; such as improper cooking of chicken 2) nonspecific ones that affect all foods, such as poor personal hygiene NC School HACCP 2010-11

  4. Revised Plan Now Available New HACCP Plan updates to be implemented beginning Fall 2010. Based on Changes to the FDA 2009 Food Code and recommended best practices for food safety All facilities receiving USDA reimbursements must have HACCP Plan. NC School HACCP 2010-11

  5. Updates for 2010-11 • Changes to reflect FDA 2009 Food Code • Edits are generally highlighted • Monitoring forms are updated and pre-dated • Cooling Log is now required • Monitoring dry storage is now included • Cut Salad Greens now PHF • Procure fresh produce from approved/GAP certified vendors • Recommend keeping all cut produce at 41 or below. • Plan to post 10 minute training modules this summer • FAQS updated NC School HACCP 2010-11

  6. Process HACCP Based on the number of times a menu item passes through the temperature danger zone (41oF to 135oF). PHF No Cook – does not go through temperature danger zone; there is no cook step. PHF Same Day Service – typically goes through the temperature danger zone one time. PHF Complex Food Preparation – goes through the temperature danger more than one time. Non PHF – the food is not potentially hazardous NC School HACCP 2010-11

  7. Information posted on CN Website The HACCP Plan templates (4 types) are posted on the Child Nutrition website at: http://www.ncpublicschools.org/childnutrition/publications/foodsafety Refer to the description of each to choose the one that fits your school’s operation. Most schools will use the Central Kitchen Plan. NC School HACCP 2010-11

  8. Components of HACCP Plan BINDER 1: Menu Summary and Recipes Flow Chart Menu Summary Recipes/preparation procedures must contain HACCP category and CCPs Recipes sorted in the binder as required by the School Food Authority (SFA) Child Nutrition Administrator. BINDER 2: HACCP Plan Thirteen sections 1-9 required by USDA 10-13 additional information not currently required by USDA NC School HACCP 2010-11

  9. 1-1 Menu and Recipes Must have: Standardized recipe/procedure for all menu items. Flow charts for each of the four processes Menu Summary Listing or Pre-prepared Foods and foods subject to TILT procedures, if applicable. Recipes/Preparation Procedures contain HACCP categories and appropriate CCPs. Sort the recipe binder as directed by the CN Administrator. NC School HACCP 2010-11

  10. HACCP Process Categories – Include the correct process on each recipe. Potentially hazardous foods No cook Same day service Complex food preparation Non-potentially hazardous foods NC School HACCP 2010-11

  11. No Cook PHF Receive  Store  Prepare  Hold  Serve Examples in School Foodservice: Tuna salad (containing no ingredients that are cooked and cooled at school – such as hard cooked eggs) Cut Salad Greens Sliced Tomatoes NC School HACCP 2010-11

  12. Same Day Service PHF Receive Store Prepare Cook Hold Serve Examples in School Foodservice: Baked fish filets Pizza Hamburgers Chicken fingers Steamed Broccoli NC School HACCP 2010-11

  13. Complex Food Preparation PHF Receive  Store  Prepare  Cook  Cool  Hold  Serve Receive  Store  Prepare  Cook  Cool  Reheat  Hold  Serve Examples in School Foodservice: Roasted Turkey with Dressing (turkey cooked the day before service) Soups or stews prepared the day before service and reheated Pasta Salad NC School HACCP 2010-11

  14. Non PHF Receive  Store  Prepare  Hold  Serve Examples in School Foodservice: Apple sauce cake (commercially prepared) Brownies (commercially prepared) White bread Peanut butter and jelly sandwich Canned Fruit Whole Fresh Fruit Dinner Rolls NC School HACCP 2010-11

  15. Standardized Quantity Recipes A standardized quantity recipe has been: tested and adapted for use by a given foodservice operation and found to produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients. NC School HACCP 2010-11

  16. Standardized Recipes/Procedures You must have a standardized recipe or a standardized procedure for ALL menu items served in your operation. A la carte items that are similar, such as commercially packaged foods, can follow the same standardized procedure. Standardized procedure is how you handle the food before you serve it. NC School HACCP 2010-11

  17. Pre-prepared Foods Complex foods prepared in advance for future service beyond a specific meal – not leftovers!! Items cooked or prepared in-house and then frozen for future use. May store for up to four weeks. Must include a list of these foods in Binder 1. NC School HACCP 2010-11

  18. TILT • Include copies of any approved TILT procedures, as applicable. NC School HACCP 2010-11

  19. BINDER 2: HACCP Plan 1 – Food Safety Team 2 – School Description 3 – Operation Assessment 4 – Prerequisite Programs 5 – Safe Food Handling 6 – Monitoring and Recordkeeping 7 – Corrective Actions 8 – Verification 9 – Employee Training 10 – Crisis Management 11 -- Allergens 12 – Donated Foods 13 -- Traceback NC School HACCP 2010-11

  20. 2-1: Food Safety Team Team leader should be site manager or individual who completed a food safety certification program. Some schools are so small that there may be only one team member. Includes team member’s HACCP responsibility. Name Position Title HACCP Responsibility NC School HACCP 2010-11

  21. 2-2: School Description Includes information about: School Employees Water Supply Equipment – get from Central Office Vendors – get from Central Office Foods Hazardous chemicals NC School HACCP 2010-11

  22. 2-2: School Description Remember to include listing of employees with Food Safety Certification List all Hazardous Chemicals Include any non-domestic foods that are pre-approved by the CN Administrator Complete the entire section fully! NC School HACCP 2010-11

  23. 2-3: Operation Assessment Comprehensive ANNUAL assessment (inspection) of your school foodservice operation. Read and understand the Pre-requisite Programs and Safe Food Handling Sections prior to completing! Takes between 1-2 hours to complete. Must be done at the beginning of each school year, signed by team leader, and filed in the binder. Keep previous assessments for three years. NC School HACCP 2010-11

  24. 2-4: Prerequisite Programs Outlined in Section 2-4 of Binder 2. All are based on the 2009 FDA Food Code and recommended best practices. Nothing new – those who have completed ServSafe® have seen these. All site managers must review prior to completing the operation assessment. NC School HACCP 2010-11

  25. 2-4: Prerequisite Programs HANDOUT 1: Food Safety Checklist for New Employees Checklist that site manager and employee must sign Give a copy to employee to review Available in English and Spanish File completed checklist in Section 2-9 Training. NC School HACCP 2010-11

  26. 2-5: Safe Food Handling Procedures Outlined in Section 2-5 of Binder 2. All are based on the 2009 FDA Food Code and recommended best practices. Nothing new – those who have completed ServSafe® have seen these. Critical control points are marked as CCP --bold and italicized. All site managers must review prior to completing the operation assessment form. NC School HACCP 2010-11

  27. 2-5: Safe Food Handling Also, refer to the Frequently Asked Questions (FAQs) on the website for updated information or more details. This information is updated as questions are received from the SFAs. NC School HACCP 2010-11

  28. Leftovers Cool properly and document on cooling log CLAD properly for storage Refrigerate for three-days only; After three days throw out if not served Leftovers may NOT be frozen for use beyond three days. NC School HACCP 2010-11

  29. Advance Preparation Pre-prepared foods Must use within four weeks Must include on the Pre-prepared Foods list and filed in Binder 1 Recipes must include preparation, cooling, labeling/packaging, thawing, and reheating information Pre-prepared foods are NOT leftovers. NC School HACCP 2010-11

  30. Recovering and Re-serving Some foods may be re-covered and re-served if: Student HAS NOT passed the cashier and Food is commercially packaged and Package is unopened. NC School HACCP 2010-11

  31. 2-6: Monitoring and Record keeping Frequency identified in the prerequisite programs and the standard operating procedures. Corresponding record keeping sheets developed for each level of monitoring frequency. Daily (part of production sheet) Daily (other items) Monthly (series of four monitoring sheets) Monthly pest control Annual assessment NC School HACCP 2010-11

  32. HACCP Monitoring is: a series of planned observations to make sure that your HACCP plan is being properly implemented. NC School HACCP 2010-11

  33. 3 Reasons for HACCP Monitoring It tracks how well employees are implementing the HACCP plan. It indicates if HACCP standards are met. It provides written documentation to support implementation of your HACCP plan. NC School HACCP 2010-11

  34. 2-6: Monitoring and Recordkeeping NC School HACCP 2010-11

  35. 2-6: Monitoring and Recordkeeping NC School HACCP 2010-11

  36. Daily Monitoring If it is not recorded, it did not happen: Production Record Operation Inspection Hand Sink Inspection Refrigerator(s) Freezer(s) Milk Box(es) Hot-holding cabinet(s) Dry Storage Room(s) Cooling Log for PHF If you did not monitor on a given day, then draw a line through the cell. NC School HACCP 2010-11

  37. Daily Production Record:HACCP Monitoring NC School HACCP 2010-11

  38. Monitoring Food Temperatures during Preparation and Service 38 NC School HACCP 2010-11 School HACCP -- 2009 FIRST PAN

  39. Monitoring Personnel 39 NC School HACCP 2010-11 School HACCP -- 2009

  40. Monitoring Leftover Foods Use all leftover foods within three days at most for maximum quality and safety. Record amount and temperature of leftovers, even if discarded. 40 NC School HACCP 2010-11

  41. Revised Daily and Monthly Monitoring Forms for 2010-11 • Required information to record generally remains the same • Format of forms have been updated • Forms are now pre-dated for convenience NC School HACCP 2010-11

  42. Monitoring Daily Operations NC School HACCP 2010-11

  43. Monitoring Daily Hand Sinks NC School HACCP 2010-11

  44. Monitoring Daily Refrigeration and Milk Boxes NC School HACCP 2010-11

  45. Daily Freezer Monitoring NC School HACCP 2010-11

  46. Monitoring Hot-Holding Cabinets NC School HACCP 2010-11

  47. Monitoring – Dry Storage NC School HACCP 2010-11

  48. Monitoring - Cooling NC School HACCP 2010-11

  49. Four Weekly Monitoring Forms Four Weekly Monitoring Forms • Dry Storage and Hazard Communications • Refrigerated Storage • Frozen Storage and Transporting • Food Preparation Facilities and Equipment Rotate completion of these forms in order using a different form each week. NC School HACCP 2010-11

  50. Monthly Pest Control Monitoring NC School HACCP 2010-11

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