CN Training SMI and HACCP Surry County Schools

1. CN TrainingSMI and HACCPSurry County Schools June 21, 2010

2. School HACCP Update for 10-11

3. Revised HACCP Plan 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 a completed HACCP Plan fully implemented- keep your plan current! Posted to CN website by late spring/early summer http://www.ncpublicschools.org/childnutrition/publications/foodsafety/ 3

4. School HACCP • A standardized food safety plan to prevent rather than react to food borne illness. • Specifically, it is: • science-based • operation specific • practical. www.foodsafetysite.com

6. Process HACCP Based on the numberof 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; may be served hot or cold; may need to be refrigerated to ensure food quality 6

7. Updates for 2010-11 • Changes to reflect FDA 2009 Food Code • Edits are generally highlighted • Monitoring forms are updated • Cooling Log is now required for heated leftovers • Monitoring dry storage and milk boxes now required • Cut Salad Greens now considered PHF • Procure fresh produce from approved/GAP certified vendors • Recommend keeping all cut produce including fruit at 41 or below. • FAQS have been updated; continue to add as needed.

8. 1-1 Menu and Recipes Must have: Standardized quantity recipe/procedure for all menu items. Flow charts for each of the four processes Menu Summary Listing of Pre-prepared Foods and foods subject to TILT procedures, if applicable. Recipes/Preparation Procedures for ALL foods ( including a la carte items) contain HACCP categories and appropriate CCPs. 8

9. 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. Update ANNUALLY Includes team member’s HACCP responsibility. Name Position Title HACCP Responsibility 9

10. 2-2: School Description Includes current SY information about: School Employees Water Supply Equipment – get from Central Office Vendors – get from Central Office Foods Hazardous chemicals 10

11. 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. See FAQ’s on the food safety website 11

12. 2010-11 Revised Daily and Monthly Monitoring Forms • Required information to record generally remains the same • Format of forms have been updated • Forms are now pre-dated for convenience

13. Monitoring Daily Operations 13

14. Monitoring Daily Hand Sinks 14

15. Monitoring Daily Refrigeration and Milk Boxes 15

16. Daily Freezer Monitoring 16

17. Monitoring Hot-Holding Cabinets 17

18. Monitoring – Dry Storage

20. 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. 20

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22. Just a few HACCP Reminders… • Proper hand washing

23. Speaking of hands…. • Nails – keep them short, clean unpolished and nothing artificial • Studies show that food handlers who wear artificial nails are more likely to harbor pathogens on their fingertips than those who have natural nails, both before AND after hand washing • Food Code: employees shall keep nails trimmed, filed, maintained so edges and surfaces are cleanable and not rough. Unless wearing intact gloves in good repair, a food handler may NOT wear fingernail polish or artifical nails when working with exposed food.

24. Jewelry • “Jewelry rule” is for jewelry worn on fingers, hands and forearms • Keep it simple - wedding band only • Medic Alert bracelets carry potential for transmitting pathogens to food (wear as necklace inside shirt, or on ankle) • Name badges can be worn if secured on the body, not on hands/arms • Food Code says: except for a plain ring such as a wedding band, food employees may NOT wear jewelry including medical information on their arms and hands

25. Leftovers • ALL leftovers- phf or non- must be used within three days (72 hours) from the time of preparation • Does not include commercially packaged foods that are displayed for service in their original packaging • Not all foods can be saved as leftovers… if a phf…check temp of food at end of service to determine if it can be safely saved • If 135*F+ or 41*F, then you can safely save it- CLAD- COVER, LABEL AND DATE • Record on section 15 of PR amount, temp,use by date

26. FIFO First In First Out • Can only be effective if you : • Date foods as you receive them • CLAD all leftovers • Past-dated foods will lose their quality and sometimes become unsafe. • FIFO ensures proper rotation of foods in storage. • When foods are received, put the oldest in the front and the newest in the back.

27. Single-use Gloves • Wear non-latex gloves because latex gloves might cause allergic reactions in some workers. • Change gloves: • when they tear • before beginning a new task • every four hours when doing the same task and • after handling raw meat, fish, or poultry Safe Food Handler

28. Bare-hand Contact • No bare-hand contact of ready-to-eat food • Ready-to-eat food(RTE) includes: • Cooked food • Raw fruits and vegetables • Baked goods • Dried sausages • Canned food • Snack foods • Beverages Safe Food Handler

29. Your staff must receive HACCP training at least every 5 years More often is better! Things change fast in this science-based world of food safety. Staff training

30. 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. CLAD !!! • Must include a list of these foods in Binder 1 and include steps in recipe for reheating and serving

31. Wishing you a happy, safe, and healthy 2010-11 school year!