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HACCP in Your School Warehouse Employees Revised April 2012 In accordance with Federal Law and U.S. Department of Agriculture policy, this institution.

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Presentation on theme: "HACCP in Your School Warehouse Employees Revised April 2012 In accordance with Federal Law and U.S. Department of Agriculture policy, this institution."— Presentation transcript:

1 HACCP in Your School Warehouse Employees Revised 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.(866) 632-9992(800) 877-8339(800) 845-6136

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 2 - in -

3 Food-as-foe 3 Mason Jones Dec. 24, 1999 - Oct. 6, 2005 Brianna Kriefall 3 year old

4 What makes us ill? ① Chicken ② Meats ③ Ground meats ④ Fin fish ⑤ Shellfish (Consumers response, Environics, 2005) ① Produce ② Poultry ③ Beef ④ Eggs ⑤ Seafood (CDC, 2009) 4

5 What causes foodborne illness? ① Food from unsafe source ② Inadequate cooking ③ Improper holding temperature ④ Contaminated equipment ⑤ Poor personal hygiene Who is at risk? –Infants –Toddlers –Elderly –Pregnant women –Immunocompromised –Taking specific medications 5

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 6 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 7

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 8 Whole fish, beef, and pork Ground meats and fish Whole and ground poultry Ready To Eat foods Leftover foods

9 Employee Policies 9

10 Basics of handwashing ① Wet hands with arm water ② Apply hand soap –Antibacterial liquid, powder, or bar ③ Scrub for at least 10-15 seconds, while cleaning under fingernails and between fingers ④ Rinse thoroughly under warm running water ⑤ Dry with a single-use paper towel or warm-air hand dryer ⑥ Use paper towel to turn off the water faucet and to open the bathroom door when returning to work 10

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 11

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

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 13

14 Thermometers 14

15 Thermometers 15

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 16

17 Calibration Boiling water method Ice-point method 17

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 18

19 Facility and Storage Preventing cross contamination Controlling time and temperature 19

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% 20

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 21

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 22

23 Are these acceptable? 23

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

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 25

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 26

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 27

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 28

29 Integrated Pest Management 29

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 30

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 31

32 Pest management Inspect and date all deliveries Discard or return infested or expired products Clean up spills as soon as possible 32 FIRST IN FIRST OUT

33 Label and MSDS 33

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

35 Receiving Purchasing from approved, reputable suppliers 35

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 36

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) 37

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 38

39 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 39

40 Criteria for Accepting or Rejecting a Food Delivery 40

41 Shipping 41

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 42

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

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 44

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 135°F Food in transit must be protected from contamination and must meet the temperature requirements noted above Proper storage at location 45

46 Power Outage Preventing cross contamination Controlling time and temperature 46

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 47

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 48

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 49

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 50

51 Discarding items Foods that can safely be stored above 41°F for a few days include: –Whole non-cut fresh fruits and vegetables –Condiments such as ketchup, mustard, relishes, barbecue sauce, soy sauce, olives –Jams and jellies –Bread, rolls, bagels, cakes (without cream or custard), cookies and muffins –Most hard cheeses including parmesan, asiago and pecorino 51

52 52

53 Power restored Identify and discard TCS foods that may have been above above 41°F for 4 hours Check the internal food temperatures using a food thermometer and record the temperature. If practical, separate packages of food in refrigeration units and freezers to allow for faster recooling. The refreezing of food may affect the quality and should be used within a short period of time. 53

54 Food Defense 54

55 Food defense Protect food from intentional contamination –Disgruntled current or former employee –Members of terrorist or activist groups posing as: cleaning crew, contractors, truck drivers. Visitors, utility representatives Primarily about limiting access to products Understanding what might happen and monitoring who has access to food Identify your vulnerabilities and implement food defense solutions

56 Exterior security measures Providing adequate lighting around the outside of building Accounting for all keys to establishment Locked doors, gates, roof access, windows –Emergency exits Loading dock access Prevent environmental contamination and infestation by insects or vermin 56

57 Interior security measures Accounting for all keys to establishment Providing adequate lighting –Emergency lighting and alert system Checks/reports suspicious packages –Bathrooms, closets, etc Cleaning supplies, pest control chemicals and other hazardous material 57

58 Personnel security measures Restricting entry to the establishment –Roster of scheduled deliveries –Requiring proof of identity –Escorting visitors Employee vehicles are identified and lockers inspected Training employees on emergency evacuation procedures –Include a map and meeting location to account for all employees 58

59 Handling a Food Recall 59

60 Food recall Occurs when there is reason to believe that a food may cause consumers to become ill. Can be initiated by a: –Food manufacturer or distributor –Government agency (USDA or FDA) Causes can be: –Discovery of an organism in a product –Discovery of a potential allergen in a product –Mislabeling or misbranding of food 60

61 Snokist canned apple sauce In May 2011, 9 North Carolina kids reported vomiting and nausea after eating Snokist apple sauce. The canned apple sauce had faulty seals and was possibly reworked moldy applesauce. Product oozing out of cans and employees still served to students.

62 Snokist recall 62

63 Food recall issued Review the food recall notice and specific instructions Communicate the food recall notice to school cafeterias –Via email, phone, etc Hold the recalled product –Physically segregate the product (including open containers, leftovers, etc) Mark recalled product ‘Do Not Use’ and ‘Do Not Discard’ –Inform the entire staff 63

64 Food recall Do not destroy any USDA commodity food without official written notification from NCDA, USDA FSIS, or State/Your County health department Inform Your County PSS’s public relations coordinator of the recalled product Identify and record whether any of the product was received in Your County PSS, locate the implicated product by cafeteria site –Verify that the food item bears the product identification code and production date listed in the recall notice 64

65 Food recall Obtain accurate inventory counts of the recalled product from every cafeteria site, including the amount in inventory and amount used Account for all recalled product by verifying inventory counts against records of food receiving at the feeding site Notify feeding site staff of procedures, dates, and directions to be followed for the collection or destruction of recalled product Consolidate the recalled product as quickly as possible, but no later than 30 days after the recall notification 65

66 Conform to the recall notice Report quantity and site where product is located to manufacturer, distributor, or NCDA for collection. –If USDA commodity must be submitted to NCDA within 10 days of recall Obtain necessary documents from NCDA for USDA commodity foods 66

67 Conform to the recall notice Complete and maintain all required documentation related to the recall including –Recall notice –Records of how food product was returned or destroyed –Reimbursable costs –Public notice and media communications –Correspondence to and from the public health department and NCDA 67

68 Acknowledgments Food Safety and HACCP Information Prepared by: –Benjamin Chapman, Ph.D., NCSU, 2012 –Audrey Kreske, Ph.D., NCSU, 2012 Pest Control Information Prepared by: –Michael Waldvogel, Ph.D., NCSU, 2006 68

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