1. South Carolina School HACCP
Angela Fraser, Ph.D.
Associate Professor
Clemson University
Clemson, SC

2. 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

3. 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

4. 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

5. 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

6. HACCP Plan Implementation to begin Fall 2010.
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

7. School HACCP -- 2010 Resources
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

8. 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

9. 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
School HACCP

10. Preparing Your Plan
Let’s Get Ready!
School HACCP

11. 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

12. 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

13. 1-1: Menu and Recipes Must have: First sort into two groups
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

14. Process HACCP
Based on the number of times a menu item passes through the temperature danger zone (41oF to 135oF).
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

15. 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

16. 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

17. BINDER 2: HACCP Plan 1 – Food Safety Team 7 – Corrective Actions
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

18. 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

19. 2-2: School Description Record information about:
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

20. 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

21. 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

22. 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

23. 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

24. 2-5: Safe Food Handling Leftovers Advance Preparation
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

25. 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

26. 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

27. 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
School HACCP

28. 2-6: Monitoring and Recordkeeping
FORM
PERSON
STORAGE
LOCATION
HOW LONG TO KEEP
Production Record
3 years
Operation Inspection
Refrigerator
Freezer
Hot-holding
Monthly series
Pest control/Fire Safety
Operation Assessment

29. 2-6: Monitoring and Recordkeeping
FORM
PERSON
STORAGE LOCATION
HOW LONG TO KEEP
DHEC Reports
Three years
New Worker Checklist
Until no longer employed
Pest Control
Delivery invoices
Inspection Reports
With operation assessment

30. 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

31. 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

32. 2-9: Employee Training Food Safety for New Workers
Food Safety certification trainings
Hazard Communications training, optional
Pest Control training, optional
School HACCP

33. 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

34. 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

35. Your Food Safety Plan will be in Action
Beginning School Year
Questions?
School HACCP