1. HANDLING A FOOD RECALL AND BATCH COOKING

2. Overview How does LAUSD handle food recalls Instructions for batch cooking and why it is important

3. Purpose Using batching cooking as a way to prevent foodborne illness Standard Operation procedures in the event of a product recall.

4. Benefits and Goals Learn about handling food recalls Learn about batch cooking Better quality of food Better health

5. Food Recall In the case of a “food recall” as deemed by the Food and Drug Administration (FDA) or the United States Department of Agriculture (USDA), Food Services will notify appropriate Cafeteria and District offices.

6. Introduction Foodborne illness – Caused by eating contaminated food or drink. Each year there are: – 48 million Americans (1 in 6) who get sick, – 128,000 who are hospitalized, and – 3,000 who die from foodborne illness.

7. Handling Food Recall All recalled food shall be removed from use immediately, labeled clearly “Do Not Use” and placed under refrigeration, or store as appropriate. Do not discard any food. Recalled food will be collected from the Food Services Division via the District Pico Rivera Foods Warehouse/Transportation. The Food Services Manager or designee will observe that all recalled product are secured and separated from other foods and labeled “Do Not Use.” Follow instructions for collecting, returning or discarding the recalled product. (SOP#: HACCP 6-3)

8. Batch Cooking Overview What is Batch Cooking? It is way to prepare and cook as much food as is needed. Batch cooking is ideal for maintaining food temperature and quality. Batch Cooking involves dividing the food into smaller batches and cooking them one at a time, as needed. Measure temperature of each batch at two points.

9. Batch Cooking Instructions Allow temperature of cooking equipment to return to required temperatures between batches. Do not use hot holding equipment to cook or reheat foods. Food ingredients expose to room temperature for two hours or less, or food item should be returned to the refrigerator. TOTAL time of food at room temperature shall not exceed four hours.

10. Batch Cooking Instructions Use a calibrated thermometer to take temperatures of each batch of all potentially hazardous food products. Two readings should also be taken in different locations to assure thorough cooking to the appropriate temperature. Record the end-point cooking temperature on the Temperature Log. If recommended temperature is not met continue cooking.