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HACCP In Your School Ben Chapman, PhD Audrey Kreske, PhD.

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Presentation on theme: "HACCP In Your School Ben Chapman, PhD Audrey Kreske, PhD."— Presentation transcript:

1 HACCP In Your School Ben Chapman, PhD Audrey Kreske, PhD

2 Before the training Talk with Child Nutrition Director about training status of substitutes ▫They may need a separate training Answers in the manual to application exercises Think of personal stories

3 During training Groups (meet new people and encourage discussion) ▫#1-8 on back of manuals ▫Separate into groups 1-8 Use large notepad to draw refrigerator after groups have completed the exercise ▫Organize this refrigerator page 19

4 To highlight in the manual Time/temperature control for safety ▫Instead of potentially hazardous foods Temperature danger zone ▫Change 140 to 135°F When you get sick Storage ▫Date marking Service ▫Application exercises

5 To highlight in the presentation At the end of each section ▫Asks employees to go to workbook charts and application exercises Infosheet ▫Summary slide

6 Date Marking Pre-prepared foods Can be frozen for up to 4 weeks ▫Cooked ground beef, spaghetti sauce ① Pre-prepared Name of Food ② Amount ③ Date and time item was prepared Leftovers Can be refrigerated for up to 3 days ▫Pot of soup, hot dog chili, pre- portioned cheese containers ① Leftover Name of Food ② Amount ③ Date to be used by OR the date of preparation

7 Date Marking Shelf-life for Opened Commercially Processed Foods Cottage cheese1 week Processed cheese1 month Mayonnaise2 months Salad dressing3 months Margarine4-5 months Mustard6-8 months Catsup12 months

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9 How this process works ① Washing helps loosen soils and other organic matter from the surface ② Detergent and scrubbing also helps break the adhesion of microorganisms to the surface Iowa State University Extension, June 2011

10 How this process works ③ Rinsing removes loosened soil and detergent from the surface  This step is important because organic material and detergent can bind up sanitizer making it less effective Iowa State University Extension, June 2011

11 How this process works ④ Applying the sanitizer to clean surfaces actually provides a ‘kill’ step for reducing the number of microorganisms Iowa State University Extension, June 2011

12 How this process works ⑤ The surface is not completely free of microorganisms, but the number is greatly reduced Iowa State University Extension, June 2011

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14 Handwashing Vs. hand sanitizer

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16 Cooking temperatures 2009 Food Code ▫Scrambled eggs ▫Plant food ▫Time/temperature control for safety (TCS) instead of potentially hazardous foods

17 Cross contamination Washing chicken in sink contributes to cross contamination events

18 Sanitation Procedures for cleaning/sanitizing ▫Do not spray directly into drain ▫FCS versus Non-FCS Read labels ▫Ingredients  Clorox Wipes = BLEACH FREE ▫Follow directions  More is not always better  How to clean or sanitize (Formula 409)

19 Other topics Lotion application after handwashing Storage ▫Cans with dents ▫Wooden shelves Pest Management ▫How flies eat

20 This is What Happens When a Fly Lands on Your Food ① Flies can’t eat solid food, so to soften it up they vomit on it ② Next they stamp the vomit until it’s a liquid, usually stamping in a few germs for good measure ③ Next when it’s good and runny, they suck it all back again, probably dropping some excrement at the same time ④ Finally when they have finished eating, it’s YOUR TURN!! 20

21 Activities Glo-germ and blacklight required ▫2 people from each group volunteer to use the special lotion (wrapped glo-germ bottle in Christmas wrapping paper) ▫One person goes to wash their hands ▫Then go around with your blacklight to show before and after hands in each group ▫Unwrap Glo-germ bottle and pass around

22 Activities Take temperature of certain food items ▫Lettuce head, deli meat, etc. Canned foods ▫D escription and integrity issues Glove use Quat solutions ▫Proper preparation and test strips Glucose Spotcheck ▫Cross contamination ▫Sanitation

23 After training Each group reports on three things they learned that they did not know before Collect evaluations Give contact information and resources on food safety ▫http://barfblog.foodsafety.ksu.edu/http://barfblog.foodsafety.ksu.edu/ ▫http://foodsafetyinfosheets.wordpress.com/http://foodsafetyinfosheets.wordpress.com/

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