Presentation on theme: "South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634."— Presentation transcript:
South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634
School HACCP -- 20102 HACCP in SC Schools All schools must have a food safety program based on Process HACCP principles beginning Fall 2010. It must conform with the guidance document issued by the USDA.
School HACCP -- 20103 What is HACCP? A standardized food safety plan to prevent rather than react to foodborne illness. Specifically, it is: science-based, operation specific, and practical.
School HACCP -- 20104 Why HACCP? To prevent foodborne illness in SC schools. Any food can cause foodborne illness -- even non-potentially hazardous foods. Potentially hazardous foods: Low acid Moist Contain protein Keep out of the temperature danger zone.
School HACCP -- 20105 Four HACCP Plans Commercial Kitchen – preparation and service on- site so must comply with SC Foodservice Rules. Home Style Kitchen -- small group homes using household ingredients, procedures, and equipment. Catered Meals -- limited on-site preparation. No potentially hazardous foods cooked on-site and all meals prepared off-site from permitted operator. Central Warehouse – central storage and distribution location for district.
School HACCP -- 20106 HACCP Plan Current plan only for schools with a Commercial Kitchen Implementation to begin Fall 2010. Other types of operations will also be expected to have HACCP Plan in place in the future. Home-style kitchen Catered meals Central warehouse
School HACCP -- 20107 School HACCP -- 2010 Resources http://www.foodsafetysite.com Select Foodservice Resources Select Training Curricula Select School HACCP -- South Carolina Schools Frequently Asked Questions Training Aids – based on school environment and HACCP Plan
School HACCP -- 20108 80+ Frequently Asked Questions Clothing, Hair Restraints, Jewelry Cleaning and Sanitizing Cooking Food, Recipes, Menus Handwashing Stations Hazard Communications Holding Hygiene Leftovers Monitoring Pest Control Pre-prepared food Records Re-serving and Serving Storage Thermometers Training Waste
School HACCP -- 20109 Hot FAQs Recovering and re-serving foods Packaged in-house vs. commercially packaged Re-serving fresh fruits displayed for service Pre-prepared foods Leftovers Potentially hazardous foods Includes sliced tomatoes but not peanut butter and salad greens
Preparing Your Plan Lets Get Ready! School HACCP -- 2010 10
School HACCP -- 201011 BINDER 1 -- Menu Summary and Recipes Flow charts for each of the four processes Menu Summary Recipes/Preparation Procedures sorted into one of four categories
School HACCP -- 201012 Four HACCP Process Categories Potentially hazardous foods No cook Same day service Complex food preparation Non-potentially hazardous foods Do not need to sort these into one of the categories.
School HACCP -- 201013 1-1: Menu and Recipes Must have: Standardized recipe or procedure for all menu items. First sort into two groups Potentially hazardous or Non-potentially hazardous. Then sort potentially hazardous foods into one of the three categories.
School HACCP -- 201014 Process HACCP Based on the number of times a menu item passes through the temperature danger zone (41 o F to 135 o F). No Cook – does not go through temperature danger zone; there is no cook step. Same Day Service – typically goes through the temperature danger zone one time. Complex Food Preparation – goes through the temperature danger more than one time.
School HACCP -- 201015 Standardized Procedures Procedures for: Canned fruits Commercially processed foods Raw Fresh Meats to be Cooked Commercially Packaged Snack Foods Commercially Individually Packaged Frozen Items (Non Dairy) Fruits and vegetables, cut in house Fruits and vegetables, whole
School HACCP -- 201016 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. Must include a list of these foods in Binder 1.
School HACCP -- 201017 BINDER 2: HACCP Plan 1 – Food Safety Team 2 – School Description 3 – Operation Assessment 4 – Prerequisite Programs 5 – SOPs 6 – Monitoring and Recordkeeping 7 – Corrective Actions 8 – Verification 9 – Employee Training Bold items must be printed and completed before the beginning of School Year 2010.
School HACCP -- 201018 2-1: Food Safety Team Identify Team Member(s). Some schools are so small that there will only be one team member. Team leader should be site manager or individual who completed a food safety certification program. Record this information onto the form. Update at the beginning of each school year.
School HACCP -- 201019 2-2: School Description Record information about: School Employees Equipment – get from Central Office Foods – get from Central Office Hazardous chemicals Record information onto the form. Update at the beginning of each school year. Keep on file for three years.
School HACCP -- 201020 2-3: Operation Assessment Annual inspection of operation. Will take between 1-2 hours to complete. Complete in the Spring of each school year, file, and save for three years. Collect three years of Environmental Health Inspection reports – file behind assessment. Make copy of Summary of Problems and give to CND. Keep on file for three years.
School HACCP -- 201021 2-4: Prerequisite Programs Outlined in Binder 2-4. All are based on the 2005 FDA Food Code. Nothing new – those who have completed ServSafe ® have seen these. It is not enough to know what to do, but you must apply it – so all items have to be monitored. Review each year and indicate so on their operation assessment.
School HACCP -- 201022 2-4: Prerequisite Programs HANDOUT 1: Food Safety Checklist for New or All Workers Checklist that site manager and worker sign Summary to give to employee to review Available in English and Spanish
School HACCP -- 201023 2-5: Safe Food Handling Procedures Outlined in Binder 2-5. All are based on the 2005 FDA Food Code. Nothing new – those who have completed ServSafe ® have seen these. Critical control points are marked as CCP -- bold and italicized. It is not enough to know what to do, but you must apply it – so all items have to be monitored. Review and indicate on their operation assessment form.
School HACCP -- 201024 2-5: Safe Food Handling Leftovers Refrigerate for three-days only (Self Serve Items on Line Must be Discarded Daily) After three days throw out Advance Preparation Must use within four weeks or Next Cycle Must include on the Pre-prepared Foods list and filed in Binder 1 Recovering and Re-serving Commercially packaged vs. packaged in-house Whole fruits and vegetables
School HACCP -- 201025 2-6: Monitoring and Recordkeeping Frequency identified in the prerequisite programs and the standard operating procedures. Corresponding record keeping sheets developed for each level of monitoring frequency. Daily Monthly Annual assessment As needed Complete tables on pages 1-2. Keep all records for three years.
School HACCP -- 201026 Daily Records If it is not recorded, it did not happen: Production Record – All days Served Operation Inspection – All Days Served Refrigerator – 31 days Freezer – 31 days Hot-holding cabinets – All Days Served Thermometer Calibration Log
School HACCP -- 201027 Monthly and Annual Records Series of four weekly sheets Decide when to complete these. Might want to complete the dry storage one at the end of each month when inventory is taken. Pest control/Fire Safety -- Monthly Operation Assessment -- Annual
FORMPERSON STORAGE LOCATION HOW LONG TO KEEP Production Record3 years Operation Inspection3 years Refrigerator3 years Freezer3 years Hot-holding3 years Monthly series3 years Pest control/Fire Safety3 years Operation Assessment3 years 2-6: Monitoring and Recordkeeping
FORMPERSON STORAGE LOCATION HOW LONG TO KEEP DHEC ReportsThree years New Worker Checklist Until no longer employed Pest ControlThree years Delivery invoices Three years Inspection Reports With operation assessment Three years 2-6: Monitoring and Recordkeeping
School HACCP -- 201030 2-7: Corrective Actions CND will decide which he/she will responsible for. 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.
School HACCP -- 201031 2-8: Verification Four types of verification CND is responsible for number 2. Verify the Plan before the beginning of each school year by using the form in 2-8. File and keep for three years. First time you will verify will be before school begins in 2010.
School HACCP -- 201032 2-9: Employee Training Food Safety for New Workers Food Safety certification trainings Hazard Communications training, optional Pest Control training, optional
School HACCP -- 201033 Training HACCP Plan requires all Child Nutrition Assistants to attend a state-approved training every three to five years. Training aids developed: Slide set Booklet Training offered by Clemson Extension and Department of Education and Directors
School HACCP -- 201034 CND complete by Fall 2010 Collect list of all menu items. Assemble recipes/procedures for all menu items. Sort all menu items. Note on recipe/procedure the process category. Complete Menu Summary Sheet (1-1). Note the cooking temperature on PHFs. Prepare Binder 1 or an electronic database of recipes/procedures available to all schools. Prepare Binder 2 for each school. Identify critical control points on recipes/procedures.
School HACCP -- 2010 35 Your Food Safety Plan will be in Action Beginning School Year 2010-2011 Questions?