1. HACCP and Food Safety all Information for all SchoolFood Employees Sept 2006

2. Practice HACCP Table of Contents Introduction – What is HACCP? – Why use HACCP? – Who is responsible for HAACP? – When is HACCP used? – How is HACCP learned? HACCP Principles – Seven Steps of HACCP – The SchoolFood HACCP Program – Critical Control Points Serving Safe Food – It Starts with You Basic Biology – Types of Contaminants – Microbes 101 – FAT-TOM – Bacterial Growth Contamination and Foodborne Illness – Overview – Biological Contamination – Chemical Contamination – Physical Contamination Safe Employees – Overview – Uniform Review – Handwashing – Using Gloves – Thermometer Use – During Prep and Service Purchasing and Receiving Safe Food – Headquarters' Role – Receiving Guidelines – Inspection of Items Received Storing Safe Food – Overview – First In, First Out (FIFO) – Labeling and Dating – Equipment Temperatures – Expiration Dates – “Best If Used By” Guidelines

3. Practice HACCP Table of Contents Preparing Safe Food – Overview – Temperature Review – Defrosting Safely – Hot Food Issues – Cold Food Issues – Satellite Food Issues – Cross Contamination – Storing Prepared Food Safely Cleaning and Sanitizing – Preparing Solution – Red Bucket, Gray Bucket – Clean As You Go – Can Opener and Slicer Integrated Pest Management – Overview – Storeroom Issues – Communication HACCP Reviews – Overview – HACCP Review Form – HACCP and DoH Inspections

4. Practice HACCP What is HACCP? Proven method used to ensure the safety of the foods we serve Originally developed for NASA space flights Systematic approach that ensures food safety by looking at all processes as food “flows” through our kitchens – Ordering – Receiving – Storage – Preparation and Holding – ServiceIntroduction

5. Practice HACCP Why use HACCP? It works!—Proven Industry Standard It is mandated—SchoolFood must have procedures in place to demonstrate how we maintain and verify food safety – USDA Requirement – New York State Education Dept Requirement – New York City Department of HealthIntroduction

6. Practice HACCP Who is Responsible for HACCP? Every SchoolFood employee Each employee has an individual and team role – Correct issues immediately and inform coworkers Seek guidance from the Manager and Cook-in- ChargeIntroduction

7. Practice HACCP When is HACCP Used? At all times in our operations HACCP follows the flow of food through our kitchens Receiving Storage Preparation Service Clean-up When developing new recipes and procedures – HACCP principles guide development and implementationIntroduction

8. Practice HACCP How is HACCP learned? Training – Classroom Training – Training Centers Application – During 120-day Probation period – HACCP Inspection reviews Feedback – Ask questionsIntroduction

9. Practice HACCP Big Things to Remember Top three causes of food borne illness – we control the risk 1. Food Temperatures – Calibrate thermometers daily – Check food temperatures at preparation, holding, and serving 2. Cross Contamination – Defrost food properly – Keep stations clean – Use sanitizing solution between tasks 3. Poor Personal Hygiene – Wash Hands frequently – Use gloves Key Points

10. Practice HACCP Food Temperatures Keep food out of the Danger Zone at every stage of Production Served Protein Items Served at Internal Temperature above 140°F Held Protein Items Held at Internal Temperature above 140°F Cooked Protein Items Cooked to Internal Temperature of 165°F Stored Protein Items Stored at proper temperatures Cooled Protein Items Cooled to Internal Temperature below 40°F within two hours Key Points

11. Practice HACCP Seven Steps of HACCP 1. Assess the Hazards Review Operations 2. Identify Critical Control Points Where hazards can be prevented, eliminated, or reduced 3. Set Standards Guidelines for all operations 4. Monitor Critical Control Points Verify proper procedures are being followed 5. Take Corrective Action Correct issues immediately 6. Keep Records Temperature and Production Records 7. Verify the System is Working HACCP Review Team to verify HACCP Principles

12. Practice HACCP The SchoolFood HACCP Program SchoolFood integrates HACCP procedures into our daily practices – HACCP is “built into” our operations Training Manuals provide direction and additional information Be ready to implement new procedures – Based on real-world experience – Based on HACCP reviews – Based on new items and recipes HACCP Principles

13. Practice HACCP Critical Control Points Points where there is a potential danger to food – Develop and implement a procedure to minimize the risk Hot Food must be held at above 140°F CCP: Hot Food must be held at above 140°F Procedure: – Monitor food temperatures during holding time – Thermometers calibrated for accurate readings HACCP Principles

14. Practice HACCP It Starts With You Understanding how important Food Safety is Applying HACCP principles at work (and home) Helping coworkers understand Asking Questions Following HACCP procedures Wearing a clean uniform Taking action Working smart Keeping customers safe Serving Safe Food

15. Practice HACCP Types of Contaminants 1. Bacteria: Causes most cases of food borne illness 2. Viruses: Focus on personal hygiene 3. Parasites: Need a host to survive 4. Fungi: spoilage microorganism Some contaminants “show” their danger Molds Sour Milk Some contaminants “hide” their danger Salmonella Hepatitis A Basic Biology

16. Practice HACCP Contaminants—Bacteria Bacteria – Living, single-celled organisms – Reproduce rapidly under right conditions – Can survive freezing – Some cause spoilage – Some cause disease – Some create toxins Basic Biology

17. Practice HACCP Contaminants—Viruses Viruses – Reproduce inside a living cell – Do not reproduce in food – Some survive cooking and freezing Transmission – Person-to-Person – People-to-Food – People-to-Food contact surfaces Poor personal hygiene can contribute to the spread Basic Biology

18. Practice HACCP Contaminants—Parasites Parasites – Need a host to survive – Grow naturally in some foods – Can be transmitted to humans – May be killed by proper cooking or freezing Basic Biology

19. Practice HACCP Contaminants—Fungi Fungi – Spoil Food and can cause illness – Grow best in sweet, acidic foods with low water activity Basic Biology

20. Practice HACCP Microbes 101 Food Borne Illness may result fromInfection Pathogens grow in the intestines of someone who has eaten contaminated food: symptoms may take time to appearIntoxication Caused by eating food containing poisonous toxins that are not destroyed by cooking Basic Biology

21. Practice HACCP FAT-TOM Bacteria require the following to grow: Food—Energy to multiply F Acidity—Proper pH level A Temperature—proper range for growth T Time—to multiply T Oxygen—Survival* O Moisture M How do we control or limit the food bacteria need to grow? Basic Biology

22. Practice HACCP F AT-TOM Bacteria require the following to grow: Food—Energy to multiply Foods that contain Proteins represent the largest risk – Meat – Poultry – Dairy Products – Eggs How do we control or limit the food bacteria need to grow? Basic Biology

23. Practice HACCP F A T-TOM Bacteria require the following to grow: Acidity—Proper pH level Bacteria need a neutral pH to grow – Between 4.6 and 7.5 pH – Acidic foods usually inhibit growth How do we control or limit the food bacteria need to grow? Basic Biology

24. Practice HACCP FA T -TOM Bacteria require the following to grow: Temperature—proper range for growth 40°F to 140°F is the Danger Zone – Refrigeration will slow growth but not eliminate it – Keeping food out of the Danger Zone will inhibit growth but will not kill bacteria Only cooking to proper temperature will kill bacteria How do we control or limit the food bacteria need to grow? Basic Biology

25. Practice HACCP FAT- T OM Bacteria require the following to grow: Time—to multiply Growth starts slowly then expands rapidly – Some bacteria can double in twenty minutes – Four hours in the Danger Zone can produce lethal levels of bacteria How do we control or limit the food bacteria need to grow? Basic Biology

26. Practice HACCP FAT-T O M Bacteria require the following to grow: Oxygen—Survival* – Aerobic: requires oxygen to grow Some bacteria have different requirements – Anaerobic: no oxygen required – Facultative: can grow with or without oxygen How do we control or limit the food bacteria need to grow? Basic Biology

27. Practice HACCP FAT-TO M Bacteria require the following to grow: Moisture Bacteria grow well in moist foods – Drier food=less growth How do we control or limit the food bacteria need to grow? Basic Biology

28. Practice HACCP Bacterial Growth—Time How Bacteria Grow over time – Multiplication Bacteria will grow as long as conditions are right Basic Biology 0 min 1 20 min 2 40 min 4 1 hour 8 1 hour 20 min 16 10 hours More than 1 billion

29. Practice HACCP Bacterial Growth—Conditions How Bacteria grow in good conditions Growth Chart – Lag Phase: stable and preparing for growth – Log Phase: rapid growth – Stationary Phase: rate of death and growth are the same – Death Phase: More bacteria dying than growing Basic Biology Number of Bacteria Time Lag Log Stationary Death

30. Practice HACCP Bacterial Growth—Temperatures How Bacteria Grow at Different Temperatures Basic Biology DAYS 01 2 345 Number of Salmonella Cells At 42°F At 44°F At 50°F At 95°F

31. Practice HACCP Contamination and Foodborne Illness BiologicalBiological contamination Biological Bacteria, parasites, viruses and fungi ChemicalChemical contamination Chemical Toxic metals, pesticides and chemicals PhysicalPhysical contamination Physical Foreign matter, staples, metal shavings Contamination and Foodborne Illness

32. Practice HACCP Contamination and Foodborne Illness Biological contamination Bacteria, parasites, viruses and fungi To reduce the risk Cook and hold foods at proper temperatures Limit the time food spends in the Danger Zone Practice proper handwashing and good personal hygiene Contamination and Foodborne Illness

33. Practice HACCP Contamination and Foodborne Illness Chemical contamination Toxic metals, pesticides and chemicals To reduce the risk Store chemicals away from food storage Store foods in proper containers Read labels Contamination and Foodborne Illness

34. Practice HACCP Contamination and Foodborne Illness Physical contamination Foreign matter, staples, metal shavings To reduce the risk Examine contents of cans and cases Check can opener for metal shavings, nicks in the blade Evaluate products during preparation Report Foreign Matter incidents to LIC Headquarters and Field Office Contamination and Foodborne Illness

35. Practice HACCP Standard Operating Procedures SOPs provide guidance on how to complete many tasks Review posted SOPs and follow correct procedures

36. Practice HACCP Safe Employees you Safe food begins and ends with you SchoolFood employees are on the front line Work to provide safe food to your customers – Apply what you learn to your daily tasks Adhere to SchoolFood practices and procedures Ask questions if you are unsure of the proper procedure Safe Employees

37. Practice HACCP Uniform Review Follow SchoolFood procedures Wear a clean uniform daily No nail tips or polish Visible Jewelry Wedding Band with no stones Watch Safe shoes Restrain Hair 1. Hairnet worn hairline-to-hairline 2. SchoolFood Hat if all hair is restrained 3. Hairnet and Hat to restrain hair Safe Employees

38. Practice HACCP Handwashing How – Wet Hands using Hot water – Apply Soap – Lather and Wash for 20 seconds – Rinse – Dry with paper towels Wash Hands After: – Using restroom – Touching your hair or face – Eating or Smoking – Completing a task and before using new gloves – After touching any source of contamination Safe Employees

39. Practice HACCP Using Gloves Gloves protect the food, not the employee Use gloves to avoid bare-hand contact with food during preparation and production Wear gloves while serving food Change gloves: – When moving from task to task – After touching your hair or face – After touching any source of contamination Do not store gloves in pockets or apron Safe Employees

40. Practice HACCP Thermometer Use A Tool for Food Safety Test and calibrate thermometers daily 1. Use “slush” mixture of ice and water 2. Place thermometer in mixture 32°F 3. Needle should read 32°F 4. Adjust if necessary Retest if dropped Safe Employees

41. Practice HACCP During Prep and Service Sanitizing Solution at all work stations Clean as You Go – Clear, Clean, and sanitize work station between tasks Follow temperature guidelines when preparing temperature-sensitive foods – Sandwiches – Hot Foods Label and Date prep items and leftovers Safe Employees

42. Practice HACCP Purchasing and Receiving Safe Food SchoolFood Food Technology Department sets specifications for our products – Working with manufacturers Manufacturers monitor their food safety practices during production Microbiological testing completed regularly Receiving procedures continue the focus on safe food Purchasing and Receiving Safe Food

43. Practice HACCP Receiving Guidelines Apply Food Safety principles when receiving deliveries Check temperatures of items Frozen items must be received in a frozen state Wet boxes signal the product has been defrosted Ice crystals signal the product has been thawed and refrozen Look for expiration dates Return unsatisfactory products to vendor Purchasing and Receiving Safe Food

44. Practice HACCP Inspection of Items Received Milk Temperatures Production dates and expiration dates USDA stamps Open cases of fruits and vegetables Notify Manager or Cook-in-Charge if you have questions Purchasing and Receiving Safe Food

45. Practice HACCP Storing Safe Food Store frozen and refrigerated products quickly Date all products before stocking shelves All food stored 6” above the floor on racks Labels facing out Monitor refrigerator and freezer temperatures daily Utilize “Best If Used By” Guidelines Storing Safe Food

46. Practice HACCP FIFO First In, First Out Rotate stock to utilize the oldest product first Label cases with delivery dates – mm/dd/yy Use FIFO in all storage areas – Freezers – Refrigerators – Storerooms – Paper Storage Storing Safe Food

47. Practice HACCP Labeling and Dating Label cases with delivery date and production date – Label individual cans if they are removed from the case Ask Manager or Cook-in-Charge for help with some production dates – Julian Calendar Use dates to monitor FIFO Cover, Label, and Date all leftover products Storing Safe Food

48. Practice HACCP Equipment Temperatures Monitor daily Freezers 0°F - −10°F Refrigerators36°F – 40°F Milk Chests36°F – 40°F WarmersTo hold food above 140°F Opening and closing doors will affect internal temperature Place equipment repair request if equipment is not working properly Storing Safe Food

49. Practice HACCP Expiration Dates Expiration Date on package – Milk – Fresh Juices – DoD Produce – Yogurt – Cookies – Soda Monitor these dates and take action – Notify the Manager or Cook-in-Charge if a product is approaching the expiration date Storing Safe Food

50. Practice HACCP “Best If Used By” Guidelines Use production date to calculate shelf life Periodic review of all products Utilize products that are nearing their expiration date – Inform Manager and Cook-in-Charge Ask questions! Storing Safe Food

51. Practice HACCP Preparing Safe Food Preparation is where our focus on safety “pays off” Temperature Control – Monitor Internal Temperature – Monitor Holding Temperature “Temperature Abuse” – Food held in Danger Zone – Failure to cook to internal temperature of 165°F – Failure to properly chill foods – Preparing meals too far in advance Preparing Safe Food

52. Practice HACCP Temperature Review Cold Foods – Served and held at 40°F and below Hot Foods – Cooked to an internal temperature of at least 165°F – Served and held at 140°F and above Hot Foods cooled quickly for storage – Two hour window to safe temperatures – Wrap, label, date, refrigerate Preparing Safe Food Cold Food – Hold and Serve at 40°F and below Cook to this temperature – 165°F Hot Food – Hold and Serve at 140°and above

53. Practice HACCP Defrosting Safely Defrost raw products on bottom shelf of refrigerator – Prevent cross contamination Wash utensils and equipment between tasks Standardized recipes provide item-specific instructions – Holding temperatures – Holding times Preparing Safe Food

54. Practice HACCP Standardized Recipes Each recipe classified for Food Safety Purposes 1 2 3 Follow HACCP and preparation instructions to maintain food safety

55. Practice HACCP Hot Food Issues Always use Preheated ovens Batch Cook Monitor Cooking Temperatures Reheat once to over 165°F if temperature falls below 140°F Evaluate items for service the following day – Wrap, Date, Refrigerate Preparing Safe Food

56. Practice HACCP Cold Food Issues Use Ice Packs and Cold Wells to maintain temperatures below 40°F Monitor Temperatures during production Cold Wells and Salad Bars must have all spaces covered to be effective Preparing Safe Food

57. Practice HACCP Satellite Food Issues Satellite Meal Issues Temperature – Verify temperatures before pick-up by courier Time – Limit time between preparation and consumption Menu – Certain items identified for Satellite use Quantity – Check for proper production amounts Preparing Safe Food

58. Practice HACCP Cross Contamination Transfer of bacteria from one product to the other Prevent cross contamination: Create “barriers” between food products Do not mix food from different batches Defrost raw meat on bottom shelf in refrigerator Use gloves—no bare-hand contact with food Wash, Rinse, and Sanitize Preparing Safe Food

59. Practice HACCP Storing Prepared Food Safely Cool product as quickly as possible – Transfer to shallow pans Place in refrigerator Place in Freezer On Ice Packs In Ice Water bath – Stir contents frequently – Monitor temperatures Drop to 70°F within 2 hours Drop to 40°F within an additional 4 hours – Wrap, Date, and Label – Do not crowd refrigerator Evaluate the following day for service Reheat to over 165°F only once Preparing Safe Food

60. Practice HACCP Cleaning and Sanitizing Bleach Solution 1 cap bleach to 1 gallon cool water – Bleach is “killed” by hot water – Immerse for at least one minute – Allow to air dry Use paper towel to dry if needed – Change solution after 2 hours or if it becomes cloudy Quaternary Solution 1 QuixPlus Towel in 1 gallon cool water – Change solution after 2 hours or if it becomes cloudy Cleaning and Sanitizing

61. Practice HACCP Cleaning and Sanitizing Buckets Red Red Buckets for Sanitizing Solution – Wash, Rinse, and Sanitize daily Grey Grey Bucket – Half Soapy Hot Water for Washing – Half Hot Water for Rinsing Cleaning and Sanitizing

62. Practice HACCP Clean As You Go “CAYGO” Keep your station clear as you work – Wash, Rinse, Sanitize between tasks Prevent work from piling up Work Clean Better Organization Cleaning and Sanitizing

63. Practice HACCP Can Opener and Slicer Breeding ground for bacteria Wash, Rinse, and Sanitize between each use – Small details have a big impact Question: What could happen? Cleaning and Sanitizing

64. Practice HACCP Integrated Pest Management Team approach to managing pest control 1. SchoolFood Staff 2. Custodian 3. Pest Control Technician Safe, approved products used in all areas Kitchen staff maintains a clean, clear environment Notify custodian of issues needing repair Inform Pest Control Technician if activity has increased or changed Integrated Pest Management

65. Practice HACCP Storeroom Issues All items stored on shelves at least 6” off floor on racks Date and rotate all items Check expiration dates weekly Sweep and check for activity daily Change glue boards Inform Manager of increased activity or entry points Integrated Pest Management

66. Practice HACCP Communication Successful implementation requires open communication between all groups Each has their role to play in maintaining a safe environment SchoolFood – Cleanliness and reporting Custodian – Repairs Pest Control – Service school regularly Integrated Pest Management

67. Practice HACCP HACCP Reviews HACCP Team evaluates our operations Schools are “scored” on how they implement and demonstrate safe food handling practices Strive for improvement and increased safety Discuss issues and develop safe work habits HACCP Reviews

68. Practice HACCP HACCP Review Form Review categories and subject Flow of Food followed through the operation Critical Control Points Proper procedures in place All employees engaged in the process Reinforcement and communication to resolve issues HACCP Reviews

69. Practice HACCP HACCP Review and DoH Inspections Each follow the same flow of food Use HACCP as a benchmark Schools with positive HACCP reviews will do well on DoH inspections – “How are we doing?” DoH data posted for each school – Parent review – Principal review HACCP Reviews

70. Practice HACCP What Happens Next “Look” for HACCP procedures during your training period Apply HACCP principles daily Ask questions and seek guidance from your Manager and Cook-in-Charge Be ready to accept change as HACCP procedures are updated to react to operational issues Be a team player! Positive HACCP and Department of Health results show effective teamwork

71. Practice HACCP Group Task 1. Review the scenario presented to your group 2. Each group has fifteen minutes to discuss the scenario 3. One person from each group will review their scenario with the entire group Scenario 1Scenario 2Scenario 3

72. Practice HACCP Scenario 1 Think About This: PS 234 is serving Fried Rice for lunch. The rice was properly cooked the day before at 10am. The covered rice was placed on the countertop and allowed to cool to room temperature. At 3pm the cook placed it in the refrigerator. At 9am the next day the cook combined the rice with the other ingredients and cooked the mixture to 165°F for at least 15 seconds. The cook covered the rice and left it on the stove until she reheated it for service at 12noon. Within an hour of eating the rice, several children began vomiting, and a few had diarrhea. Samples from the children revealed that the rice, not the other ingredients, was considered the cause of the outbreak. What Happened and Why? Group Discussion

73. Practice HACCP Scenario 2 Think About This: PS 152 receives 3 cases of Teriyaki Chicken Patties with their delivery. The patties are frozen at the time of delivery, but you notice a lot of ice crystals inside the box. The patties will be used to make teriyaki wraps the next day and they are placed in the refrigerator (at 38°F) until needed for preparation. The SchoolFood staff follows all proper preparation, cooking, holding, and serving procedures. Unfortunately, several children report cramps and pain and each one of them had eaten the teriyaki wrap. Explain why this may have happened Group Discussion

74. Practice HACCP Scenario 3 Think About This: Ed was instructed by the Cook-in-Charge to take out three boxes of raw chicken to defrost in the reach-in refrigerator. Ed placed the boxes above the bottom shelf because the pies for the Teacher’s Dining room were on the bottom shelf. What should Ed have done differently? Group Discussion