HAZARD ANALYSIS CRITICAL CONTROL POINT

Food Safety in Action for Transported MealsNorth Carolina Department of Public Instruction

Safe and Healthy Schools Support Division

School Nutrition Services Section

July 2015

Hazard Analysis Critical Control Point (HACCP)Focuses on prevention rather than reaction

A systematic approach to developing a food safety plan that will:•Prevent hazards•Eliminate hazards•Reduce hazards

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Why have a HACCP Plan?

• Required by law• Ensure safe food

• Delivery and storage• Preparation• Service

• Control hazards: 1. Specific one to preparing food (such as improper

cooking of products)

2. Non-specific ones that affect all foods, such as poor personal hygiene

HACCP Plan Templates

• Template Plans for ease of implementation• Templates are customizable• Available at:

http://childnutrition.ncpublicschools.gov/information-resources/haccp-food-safety/haccp-food-safety/transported-meals-catered

HACCP Plan

•Organized into 5 parts•Contains similar information as previous plan

•Keeps like information together

Part 1

Contains reference and resource materials

•Prerequisite Program Standards•Safe Food Handling Procedures•Corrective Action Requirements•Allergen Facts•Food Protection Branch Position Statements

Food Safety Plan 7

Part 1: Prerequisite Programs

Focuses on employees, facilities, and equipment

• Facility construction• Cleaning and sanitizing chemicals and procedures

• Garbage removal and pest control• Equipment selection• Employee requirements and Health Policy

Employee Health Policy

Big 6•Norovirus* •Salmonella Typhi (typhoid fever) •Shigella spp. infection •E. coli infection (Escherichia coli O157:H7 or other EHEC/STEC infection) •Hepatitis A •Non-typhodial Salmonella

*exclude employee confirmed with norovirus for 3 days

Part 1: Safe Food Handling Procedures

• Foundation and reference for effective food safety program

• Based on the current Food Code.• Team Leader/PIC must review and indicate on the operation assessment

• Take immediate action to correct deficiencies

School HACCP 9

Part 1: Safe Food Handling Procedures

• Purchasing and Receiving• Dry Storage• Refrigerated Storage• Frozen Storage• Preparation• Transporting and Receiving RTE foods• Holding and Service• Leftovers• Field Trips

Field Trips: keep food safe!

•Field Trip Safety – provide informative handout

Part 1: Corrective Actions

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

Part 1: Allergens• Identify allergens on the recipe/procedure• Teach employees about responding to consumer

questions

Part 1

•Teach School Nutrition Employees about Food Allergy Awareness

Part 2

Contains assessment documents that are completed annually

•Food Safety Team•School Description•Employee Health Policy•Operation Assessment•HACCP Verification

Part 2: Food Safety Team

Responsibilities:•Implement the HACCP Plan•Monitor prerequisite program standards•Monitor safe food handling practices•Maintain appropriate records•Educate employees involved with the preparation, transporting, and service of foods

School HACCP 17

Part 2: School Description

Includes information about:• School• Employees• Equipment• Vendors• Foods• Hazardous chemicals

Part 2: Operation Assessment

• Menus and Recipes• Assessment of Prerequisite Programs• Assessment for Safe Food Handling

School HACCP 19

Part 2: Operation Assessment

• Comprehensive assessment (inspection) of your school nutrition operation

• Done annually at the beginning of each school year

• Takes approximately 2 hours or more to complete

• Signed by team leader• Filed and kept for three years

Part 2: HACCP Verification

• Verify the Plan each school year• File the completed form and keep for three years

Part 3: Monitoring and Record Keeping

Contains Monitoring Forms•Daily•Weekly•Monthly•As needed

Part 3: Monitoring and Record Keeping

A series of planned observations to make sure that your HACCP plan is being properly implemented

•Tracks implementation•Indicates standards are met•Provides written documentation

Part 3: Monitoring and Recordkeeping

• Monitoring frequency described in prerequisite programs and safe food handling

• Corresponding forms have been developed for each level of monitoring frequency

• Daily • Monthly• Annual assessment• As needed

Keep all records for three years

Daily Monitoring• Daily Production Record/Delivery Ticket• Food Receiving Checklist• Kitchen Assessment• Hand sink Assessment• Hot-holding equipment• Refrigerator, Freezer, Dry Storage if applicable• Milk Box

If you did not monitor on a given day, then draw a line through the cell.

Daily Monitoring

•Hand sink / Restroom AssessmentHot waterSoapPaper towelsToilet Tissue

Four Weekly Monitoring Forms

Rotate completion of these forms in order using a different form each week.

Monthly Pest Control Monitoring

As Needed Monitoring

• Employee Illness Log• Reports from Health Department for employees diagnosed with Foodborne Illness

• Food Safety Checklist for New Employees• Purchasing and Receiving Delivery Invoices

• Environmental Health Inspection Reports

Part 4

Contains Continuing Education Information and Forms for Food Safety

•Employee Health Policies•Employee Checklists•Records of workshops, staff meetings, etc.

Part 4

• Certified Food Protection Manager certificates

• Food Safety Checklist for New Employees• Hazard Communications information• Pest Control information• 15 Minute Lessons• Other food safety workshops

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Part 4

•Allergen Awareness Continuing Education for line servers and cashiers on lines with packaged/wrapped foods without a commercial label

Part 5

Contains information about Menus and Recipes• Menu Summaries:

TCS Foods Non-TCS Foods

• Menus• TPHC Procedures if applicable

Critical Control Point (CCP)• Cold-holding at 41oF or colder or using TPHC for less than

four hours • Hot-holding at 135oF or hotter or using TPHC for less than

four hours• No bare-hand contact of any cooked or ready-to-eat food• Date marking ready-to-eat food that is commercially

prepared, refrigerated, and used within 72 hours from the time opened.

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Menu Summary

HACCP Processes1. TCS Food

May be cooked or uncookedMust be kept hot or cold to be safe

2. Non-TCS Food (No HACCP Process)May be cooked or uncookedNot required be kept hot or cold to be safe

Think of it like this…

HACCP is your food safety insurance policy. If you did not monitor and record, you did not do it!

QUESTIONS?

• "The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or if all or part of an individual's income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.)

•   • If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program

Discrimination Complaint Form, found online at http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email atprogram.intake@usda.gov.

•  • Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through

the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (in Spanish).•  • USDA is an equal opportunity provider and employer."•  • Under the Federal School Nutrition Program and USDA policy, discrimination is prohibited under

the basis of race, color, national origin, sex, age or disability.