06 Conference Making Haccp Work

8/7/2019 06 Conference Making Haccp Work

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Making HACCP Work for You


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jWhat exactly is HACCP??

jHave A Cup of Coffee &

Pray???


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jNO it means

jHazard

Analysisof

Critical

Control

Points


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j Its a big name, that seems to be scaring a

lot of people, but what it means to us in

School Food Service is A food safety program that must be based onHACCP guidelines.

A properly designed and monitored system that

ensures the products we serve and thepreparation, storage and holding of those

products is done in the safest possible way.


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jHACCP was first introduced in the 1960s

at the start of the space program. NASA

used it first and then it was introduced intothe other commercial areas Pillsbury and

food manufacturers.

j Its the Law - Section 111 The Child

Nutrition and WIC Reauthorization Act of

2004 and must be in place by July 1, 2006.


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j Remember We are doing a great job in SchoolFood Service and we are doing much of what iscalled for, we just need to expand it.

j It provides a defense for us, against complaintsand legal action.

j It focuses on food and places the responsibility onFood Service Employees to serve safe food to thechildren.

j It raises our professionalism to the next level.j HACCP is a good thing, its a preventative

program!!


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j We serve a high-risk group of people youngchildren, pregnant mothers and sometimes theelderly.

j We serve more meals in the shortest amount oftime, than any other restaurant.

j Helps keep the program in compliance withgovernment regulations.

j Keeps a school food authority continuallyinvolved in self-inspection and self-improvement.


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j Prime example of why we need this. A small school in the state of Washington, Findley

School District, was sued because 11 of their studentssuffered symptoms of E. Coli after eating under cooked

taco meat in their school lunch. The school district served approximately 120,367 meals

a year and their gross sales were $326,714.00

When it was all said and done, the judgment againstthem was for

$4,750,000.00 !!! Do we all need a food safety program in our schools??

YES!!


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j HACCP: 7 Key Principals Identify hazards

Identify critical control points

Establish critical limits (time) for each control point.

Establish Procedures to monitor the critical controlpoints.

Establish corrective actions to be taken whenmonitoring shows that a critical limit has not been met.

Establish procedures to verify that the system isworking.

Establish record keeping procedures to properlymaintain documents of the HACCP system.


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Management

Commitment

HACCPBiological,

Chemical and

Physical Hazards

Education

And

Training

Food

TemperatureControl

Cleaning

andSanitizing

Personal

Hygiene

Pest

Control

The Building Blocks of a HACCP Program


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j Supplier Control Have you checked their trucks

out?

j Food Safety Team

j Standardized Recipes - No Cook, Same Day,

Complex Potentially Hazardous Foods.

j Food Flow Receiving, Storing, Preparing,

Cooking, Holding & Serving, Cooling, Reheating.j Standard Operating Procedures (SOPs)

j Temperature Measuring and Recording.


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j In Simple Terms:

j 1. Identify Hazards Is the food potentially hazardous?

What can be done at all 7 points of the flow of food to prevent

foodborne illness? Flow charts fit in this step.

What are you doing with complex or left over products? Howdo you cool them down?

j 2. Identify Critical Control Points.

Need CCPs for all hazardous foods served. Recipes need to show CCPs.

Production sheets.

Laminated signs in the kitchen.


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j Establish Critical Limits What time limit is placed on the CCPs?

j Establish Monitoring Procedures

Who will be doing the monitoring?j Establish Corrective Actions

What should be done if the critical limit has not been met?

j Establish Verification Procedures Who and how

often will verification take place?j Establish Record Keeping Procedures Records

must be properly maintained for one year.


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j Sample SOP: Handwashingj Policy: All food production personnel will follow proper handwashing

practices to ensure the safety of food served to children.

j Procedures: All employees in school food service should wash theirhands using the following steps:

Wash hand (including under the fingernails) and forearms vigorously andthoroughly with soap and warm water (a temperature of at least 110 isrequired) for a minimum of 20 seconds. Wash with soap, either liquid orpowder soap. Us a sanitary nail brush to get under the fingernails. Washbetween fingers thoroughly. Use only hand sinks designed for that purpose.Do not wash hands in sinks in the production area. Dry hands with single usetowels. Turn off faucets in a sanitary fashion using a paper towel to preventrecontamination of clean hands.

j The Unit Supervisor will: Monitor all employees to ensure that they are following proper procedures.

Ensure adequate supplies are available for proper handwashing. Follow up asnecessary.


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j Summary: HACCP is a good thing!

Its an on-going process and will continually change.

Take it a step at a time.

j ISNA will be hosting an SNA seven-hour class, thissummer which will help you even more. When details arefinalized FSD will be notified.

j HACCP WebsitesIowa State University www.schoolhaccp.org

School Nutrition Assoc. www.schoolnutrition.org

National Coalition for Food Safe Schools www.foodsafeschools.orgNational Food Service Management Inst. www.nfsmi.org

j Thanks for coming!

06 Conference Making Haccp Work

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