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HACCP in Your School

Learn about Hazard Analysis Critical Control Point (HACCP) procedures to prevent foodborne illnesses in schools. Understand food safety risks, proper handling techniques, and employee policies. Ensure compliance and safety in your workplace.

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HACCP in Your School

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  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 this temperature range, 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 fish, beef, and pork Ground meats and fish Whole and ground poultry

  9. Employee Policies

  10. Basics of handwashing • Wet hands with arm water • Apply hand soap • Antibacterial liquid, powder, or bar • 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

  11. 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

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

  13. Reporting 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. Thermometers

  15. Thermometers

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

  17. Calibration Boiling water method Ice-point method

  18. 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

  19. Facility and Storage Preventing cross contaminationControlling time and temperature

  20. 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%

  21. 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

  22. 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

  23. Are these acceptable?

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

  25. 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

  26. 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

  27. 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

  28. 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

  29. Integrated Pest Management

  30. 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

  31. 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

  32. 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

  33. Label and MSDS

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

  35. Receiving Purchasing from approved, reputable suppliers

  36. Receiving • Check delivery schedule • Reconcile the amount of product received with the amount of product ordered • Spot check delivery vehicles for cleanliness and proper temperature control • Condition of delivery vehicle • Clean, good repair, proper temperature, no insects, no rodent droppings, and no meat juices on the floor

  37. 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)

  38. 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

  39. Temperature danger zone • 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

  40. Criteria for Accepting or Rejecting a Food Delivery

  41. Shipping

  42. Pre loading process • Check to make sure truck is clean and remove any debris • Turn on cooler at least 45 minutes • Items to be loaded are sorted and staged

  43. Loading • Wheels are chocked • Dry products first followed by refrigerated and then frozen items • Load to minimize damage and movement during transportation

  44. Unloading • Travel time with/without refrigeration (temperature) • Multi-stop delivery process • Kitchen staff available to receive product • Unload with hand trucks • Store all product in appropriate location to prevent cross contamination

  45. Catering • Prepared food is handled to minimize contamination during transportation • Vehicles shall be maintained in a clean, sanitary condition • Temperature monitoring • Cold foods cold <41°F, Hot foods hot >135°F • Food in transit must be protected from contamination and must meet the temperature requirements noted above • Proper storage at location

  46. Power Outage Preventing cross contaminationControlling time and temperature

  47. Refrigerators • Note the time the outage occurred • Food should be safe as long as the power is out no more than about 4 to 6 hours. • Leave the door closed • When open needed cold air escapes, allowing the foods inside to reach unsafe temperatures

  48. Freezers • Leave the freezer door closed • With the door closed, food in most freezers will stay below 41°F for up to 3 days • Full freezer should keep food safe about 2 days • Half-full freezer, about 1 day • You can safely re-freeze thawed foods that still contain ice crystals and are 41°F or less

  49. Thawing • Freezing does not kill microorganisms, but it does slow their growth • During a power outage, frozen food can begin to thaw, resulting in the outer surface warming up and allowing harmful microorganisms to grow • The time it takes for food to thaw depends on: • Amount of food in the freezer • Kind of food • Temperature of the food • Size and insulation of freezer

  50. When in doubt, throw it out! • If it appears the power will be off for more than 6 hours • Ice, dry ice, or frozen gel packs may be used to keep TCS foods at 41°F or below • Moving refrigerated food to a walk-in freezer or obtaining a refrigerated truck are other options to keep food safe • Food should not be transferred to private homes

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