HACCP in Your School

1. HACCP in Your School Warehouse EmployeesRevised April 2012 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 (male or female), age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call toll free (866) 632-9992 (Voice).  Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish). USDA is an equal opportunity provider and employer.

2. Why Hazard Analysis Critical Control Point (HACCP)? • To prevent foodborne illness in North Carolina schools. • Foodborne illness • Caused by eating contaminated foods or beverages  • Each year there are: • 48 million cases of foodborne illness • 128,000 hospitalizations • 3,000 deaths - in -

3. Food-as-foe Mason Jones Dec. 24, 1999 - Oct. 6, 2005 Brianna Kriefall 3 year old

4. What makes us ill? • Chicken • Meats • Ground meats • Fin fish • Shellfish (Consumers response, Environics, 2005) • Produce • Poultry • Beef • Eggs • Seafood (CDC, 2009)

5. What causes foodborne illness? • Food from unsafe source • Inadequate cooking • Improper holding temperature • Contaminated equipment • Poor personal hygiene • Who is at risk? • Infants • Toddlers • Elderly • Pregnant women • Immunocompromised • Taking specific medications

6. What food causes illness? • Any food can cause foodborne illness • Even non-time/temperature control for safety foods • Characteristics of a time/temperature control for safety (TCS) food: • Low acid • Moist • Contains protein • Keep time/temperature control for safety food out of the temperature danger zone!

7. Temperature danger zone • When food is in the danger zone, harmful bacteria can grow, multiply, and possibly cause infection • Bacteria can double in number in as little as 20 minutes

8. Cross contamination • Bacteria can be transferred from one food to another if food is not properly stored • Store raw food below cooked or ready-to-eat food • Properly cover foods Ready To Eat foods Leftover foods Whole beef, fish, and pork Ground meats and fish Whole and ground poultry

9. Employee Policies

10. Employee policies • Uniform policy • Closed/steel toed boots • Back braces • Gloves • Hair and nails trimmed

11. Basics of handwashing • Wet hands with arm water • Apply hand soap • Scrub for at least 10-15 seconds, while cleaning under fingernails and between fingers • Rinse thoroughly under warm running water • Dry with a single-use paper towel or warm-air hand dryer • Use paper towel to turn off the water faucet and to open the bathroom door when returning to work **Remember that hand sanitizers are not a replacement for effective and proper hand washing.**

12. When to wash hands • After using the bathroom • After coughing, sneezing, smoking, eating, drinking or touching body • Before putting on gloves • After any clean up activity • After handling garbage or trash • Do not handle food with bare hands if you have a sore that contains pus or that is infected • Cover affected area with a bandage, a finger cot, and then a single-use glove

13. Reporting diagnosed foodborne illness • If you have been diagnosed with one of the following foodborne illnesses, report it to your manager: • Hepatitis A virus • E. coli O157:H7 • Salmonella Typhi • Shigella spp. • Norovirus

14. Exposure to FB illness • Exposure to or suspicion of causing any confirmed outbreak involving the above illnesses • A member of your household is diagnosed with any of the above illnesses • A member of your household is attending or working in a setting that is experiencing a confirmed outbreak of the above illnesses **Remember – sick workers can contaminate food and make others sick.**

15. Workbook ExampleEmployee Health Policy Agreement Warehouse - HACCP In Your School Manual Page 4

16. Thermometers

17. Thermometers

18. Checking your thermometer • Check the accuracy of all thermometers: • Daily • For calibration, prepare in advance • Purchase ice and store in cooler • Container to hold ice • If not correct, calibrate

19. Calibration Boiling water method Ice-point method

20. Cleaning and sanitizing thermometers • The probe or stem of a thermometer must be cleaned and sanitized before it is used • If only measuring the temperature of ready-to-eat food, the probe or stem only needs to be cleaned between uses

21. Facility and Storage Preventing cross contaminationControlling time and temperature

22. Food Labels • Do not remove the labels from commercially processed food • If removed, label the container with the name of the contents • Date food items with the month and year • Fresh produce should be dated with month and day

23. Temperature of storage units • Refrigeration • Must keep food at 41°F or colder • Air temperature should be 39°F or colder • Freezer • Must keep food at 0°F or colder • Air temperature should be 0°F or colder • Keep floors dry and clean • Dry storage • Best if temperature is between 50°F and 70°F • Humidity level should be between 50% and 60%

24. Storage of cleaning chemicals • Improperly stored chemicals can possibly contaminate food • Store separate from food, equipment, utensils, linen, and single-service and single-use items

25. Material safety data sheets • Occupational Safety and Health Administration (OSHA) requires a Material Safety Data Sheet (MSDS) for all chemicals • On every MSDS, be familiar with the following sections: • 4.0 Fire and explosion data • 5.0 Reactivity data • 6.0 Spill or leak procedures • 7.0 Health hazard data • 8.0 First aid • 9.0 Protective measures • 10.0 Additional information/precautions

26. First In, First Out (FIFO) • FIFO ensures proper rotation of foods in storage • When foods are received, put the oldest in the front and the newest in the back • Past-dated foods will lose their quality and sometimes become unsafe • Inventory cycle

27. Salvaged items • Providing a separate and labeled storage area for salvaged items • To be taken to Food Bank if possible • Implementing procedures for handling and removal of salvaged, expired, damaged, or contaminated foods • Disposition of these food items must also be documented

28. Are these acceptable?

29. How about this can? Choose a can that has these features: Flat ends which curve slightly inwards Undented seams Straight sides

30. Cross-contamination in storage • Bacteria can be transferred from one food to another if food is not properly stored • Store raw food below cooked or ready-to-eat food • Properly cover foods

31. Proper storage to prevent contamination

32. Storage layout and cleaning • Cleaning is the process of removing food and other soils • Maintaining an unobstructed 12-18 inch distance from walls to pallets • Food products stored off floor by 6 inches or on pallets • Pick up debris and sweep floors • Broken pallets, plastic wrap, etc

33. Application Exercises Warehouse - HACCP In Your School Manual Page 9

34. Equipment Preventing cross contamination

35. Preventative Maintenance • Preventive maintenance tasks for your facility may include: • Cleaning condensers of refrigeration and freezer units • Defrosting freezer units • Oiling and lubricating moving parts of equipment. • Changing HVAC filters if applicable • Schedule fire suppression system • Schedule fire extinguisher inspection • Check cords and plugs for equipment operated by electricity • Maintenance of transport vehicles and equipment

36. What preventative maintenance should be scheduled?

37. What preventative maintenance should be scheduled?

38. Integrated Pest Management

39. Pest management • Exclusion • Deny pests access to: • Food • Shelter • Dumpsters and Recycling Area • Keep area clean • Locate dumpsters away from doors • Keep lids closed • Use trashcan liners • Empty and clean trash frequently

40. Pest management • Insecticide application • Leave the job to the professionals • Avoid contaminating food • Use baits for ants and cockroaches • Traps and baits • Use for insects and rodents • Check rodent traps daily • Leave rodent baiting to outdoor areas and to the professionals

41. FIFO FIRST IN FIRST OUT Pest management • Inspect and date all deliveries • Discard or return infested or expired products • Clean up spills as soon as possible

42. Label and MSDS

43. Record keeping • Keep track of pest problems and measures taken to correct those problems

44. Receiving Purchasing from approved, reputable suppliers

45. Receiving • Check delivery schedule • Reconcile the amount of product received with the amount of product ordered • Condition of delivery vehicle • Clean, good repair, proper temperature, no insects, no rodent droppings, and no meat juices on the floor

46. Receiving • Organize storage space before deliveries • Inspect food items to minimize the risk for foodborne illness and liability • Insert a food thermometer between 2 packaged products to check the temperature • Check dates of perishable goods • Mark with date arrival or use by date • Inspecting deliveries for • Tampering, discoloration, pinholes, leakage • Unusual packages • Contamination (rodent activity or insects) • Proper temperatures (receiving log)

47. Receiving • Unloading food items • Frozen first, refrigerated second, and dry goods last • Substandard food items (Rejection policy) • A record should be kept of rejected food items • Photos should be taken if necessary

48. Temperature danger zone • When food is in the temperature danger zone, harmful bacteria can grow, multiply, and possibly cause infection • Bacteria can double in number in as little as 20 minutes

49. Workbook Tables Criteria for Accepting/Rejecting a Food Delivery Warehouse - HACCP In Your School Manual Page14

50. Criteria for Accepting or Rejecting a Food Delivery