School HACCP

1. School HACCP Angela Fraser, Ph.D. Associate Professor/Food Safety Specialist Clemson University/Clemson Extension

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. School HACCP – 2009 SIFT

3. 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. School HACCP – 2009 SIFT

4. 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. School HACCP – 2009 SIFT

5. 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. School HACCP – 2009 SIFT

6. 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 – 2009 SIFT

7. 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 School HACCP – 2009 SIFT

8. 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 80 Frequently Asked Questions School HACCP – 2009 SIFT

9. 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 School HACCP – 2009 SIFT

10. Preparing Your Plan Let’s Get Ready! School HACCP – 2009 SIFT

11. 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 School HACCP – 2009 SIFT

12. 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. School HACCP – 2009 SIFT

13. 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. School HACCP – 2009 SIFT

14. 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. School HACCP – 2009 SIFT

15. 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 School HACCP – 2009 SIFT

16. 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. School HACCP – 2009 SIFT

17. 1 – Food Safety Team 2 – School Description 3 – Operation Assessment 4 – Prerequisite Programs 5 – SOPs 6 – Monitoring and Recordkeeping 7 – Corrective Actions 8 – Verification 9 – Employee Training 10 – Crisis Management 11 -- Allergens 12 – Donated Foods 13 -- Traceback BINDER 2: HACCP Plan Bold items must be printed and completed before the beginning of School Year 2009. School HACCP – 2009 SIFT

18. 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. School HACCP – 2009 SIFT

19. 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. School HACCP – 2009 SIFT

20. 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. School HACCP – 2009 SIFT

21. 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. School HACCP – 2009 SIFT

22. 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 School HACCP – 2009 SIFT

23. 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. School HACCP – 2009 SIFT

24. 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 School HACCP – 2009 SIFT

25. 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. School HACCP – 2009 SIFT

26. 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 School HACCP – 2009 SIFT

27. 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 School HACCP – 2009 SIFT

28. 2-6: Monitoring and Recordkeeping

29. 2-6: Monitoring and Recordkeeping

30. 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. School HACCP – 2009 SIFT

31. 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. School HACCP – 2009 SIFT

32. 2-9: Employee Training • Food Safety for New Workers • Food Safety certification trainings • Hazard Communications training, optional • Pest Control training, optional School HACCP – 2009 SIFT

33. 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 School HACCP – 2009 SIFT

34. 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. School HACCP – 2009 SIFT

35. 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. School HACCP – 2009 SIFT

36. 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 SIFT

37. Your Food Safety Plan will be in Action Beginning School Year 2009-2010 School HACCP – 2009 SIFT