Welcome to

1. Welcome to HACCP & FOOD RECALLS New Director Training Presented by: Connie Harlow DTR

2. Objectives Gain knowledge about Standard Operating Procedures Understand how Record Keeping Supports your HACCP/Food Safety Program Developing a HACCP Plan Responding to a Food Recall

3. Key Terms USDA Guidance Food Safety Program Hazard Analysis and Critical Control Points (HACCP) Process Approach Standard Operating Procedures (SOPs) Record Keeping Food Recall

4. Standard Operating Procedures Food Service SOP’s are written practices and procedures. They are the basic ingredient to producing safe food.

5. Standard Operating Procedures Cleaning & sanitizing food contact surfaces Controlling time & temperature during preparation Cooking potentially hazardous foods Cooling potentially hazardous foods Date marking ready-to-eat, potentially hazardous foods Handling a food recall Holding hot & cold potentially hazardous foods Personal Hygiene Preventing contamination at food bars Preventing cross-contamination during storage & preparation Receiving deliveries

6. Standard Operating Procedures Reheating potentially hazardous foods Serving food Storing & using poisonous or toxic chemicals Transporting food to remote sites (satellite kitchens) Using & calibrating thermometers Using suitable utensils when handling ready-to-eat foods Using time alone as a public health control to limit bacteria growth in potentially hazardous foods Washing fruits & vegetables Washing hands

7. Hand Washing!!! Food borne illnesses are transmitted by food handlers that contaminate food and food contact surfaces. Individuals who handle food when they have a food borne illness, gastrointestinal illness, infected lesion, or are around someone who is ill can pass along those illnesses. Individuals can simply touch a surface that is contaminated with a bacteria or virus and pass that along to others. Hand washing minimizesthe risk of passing along bacteria or viruses that can cause food borne illnesses. Follow state or local health department requirements.

8. Thermometers!!!

9. Record Keeping Cleaning & sanitizing log Cooking-reheating temperature log Cooling temperature log Damaged or Discarded Product log Food safety checklist Production log Receiving log Thermometer calibration log Refrigeration log

10. Developing a HACCP Plan Section 111 of the Child Nutrition and WIC Reauthorization Act of 2004 (Public Law 108-265) amended section 9(h) of the Richard B. Russell National School Lunch Act by requiring school food authorities (SFAs) to implement a food safety program for the preparation and service of school meals served to children in the school year beginning July 1, 2005. The program must be based on Hazard Analysis and Critical Control Point (HACCP) principles and conform to guidance issued by the Department of Agriculture (USDA). All SFAs must have a fully implemented food safety program that complies with HACCP principles or with this optional guidance no later than the end of the 2005 – 2006 School Year.

11. What is the Process Approach? Process #1-No Cook Process Process #2-Same Day Service Process Process #3-Complex Food Process

12. Process #1 No Cook Menu items in the no cook process do not make a complete trip through the temperature danger zone. These are items such as deli sandwiches and salads that are prepared and served cold. It is important to follow standardized recipes. If an ingredient is changed—for example cooking eggs on site rather than using precooked eggs—the item can change from a no cook item to a complex food preparation item. The no cook flow chart shows points at which temperature control is very important and points at which monitoring and recordkeeping are needed.

13. Process #2 Same Day Service Menu items in the same day service process go through the temperature danger zone one time. These are items such as hamburgers, pizza, chicken nuggets, and scrambled eggs. It is important to note that the same menu items may be grouped into different processes depending on how the item is prepared and the available equipment. For example, chili could be a same day service item in one foodservice operation and a complex process item in another operation. The same day service flow chart shows points at which temperature control is very important and points at which monitoring and recordkeeping are needed.

14. Process #3 Complex Menu items in the complex process go through the temperature danger zone, during cooking, cooling, and when foods are reheated. Examples of these items will vary in different schools but may include turkey roasts, taco meat or chili, and leftovers. It is important to note that the same menu items may be grouped into different processes depending on how the item is prepared and the available equipment. For example, chili could be a complex item in one foodservice operation and a same day service process item in another operation. The complex food preparation process include foods that require time and temperature control and have been cooled. The complex menu item flow chart shows points at which temperature control is very important and points at which monitoring and recordkeeping are needed.

15. Source: FDA, 2005. Temperature Danger Zone Source: FDA

16. The Process Approach Activity

17. Correcting Problems Recognizing when there is a problem Have a plan for correction Train employees

18. Responding to a Food Recall Responding to a Food Recall is designed for foodservice directors and managers to reference when: • A food recall notice for a USDA commodity food is issued through USDA/FNS, or • A food recall notice is issued for a purchased food by the manufacturer or responsible government entity.

19. Review and revise your overall food safety program periodically Ensure food safety program is operating according to plan Review annually

20. Success of Your Food Safety Program Provide on-going training Review food safety principles including SOPs on a regular basis Require employees to attend food safety training Maintain training and attendance records Hold school nutrition managers responsible for maintaining employee training standards