1. HACCP in SC Schools Child Nutrition Operators Updated: July 2010

2. Prepared by: Angela M. Fraser, Ph.D., Food Safety Specialist Amanda Henderson, Nutrition and Dietetics Student Clemson University, Clemson, SC 2 © 2010 Clemson University. These materials are protected by United States copyright law and may not be reproduced, distributed, transmitted, displayed or published without the express prior written permission of Clemson University. The Clemson University Cooperative Extension Service offers its programs to people of all ages, regardless of race, color, sex, religion, national origin, disability, political beliefs, sexual orientation, marital or family status and is an equal opportunity employer.

3. Introduction3 Foodborne illness –Caused by eating contaminated foods or beverages. Each year there are: –76 million cases of foodborne illness –323,914 hospitalizations –5,194 deaths

4. Introduction4 Unsafe Food Handling Practices Food from unsafe sources Inadequate cooking Improper holding temperature Contaminated equipment Poor personal hygiene

5. Introduction5 What food causes illness? Any food can cause foodborne illness -- even non-potentially hazardous foods. Potentially hazardous foods are: –Low acid (rice and deli meats) –Moist (milk and meat) –Contain protein (chicken) Non-potentially hazardous foods include cookies, rolls, and most fresh fruits and vegetables Keep potentially hazardous food out of the temperature danger zone!

6. Introduction6 Who is at high risk? Infants and toddlers Pregnant women Older adults – 65 years and older Immunocompromised Taking specific medications

7. Foodborne Illness Symptoms Diarrhea Vomiting Fever Sore throat with fever Jaundice Introduction7

8. 8 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 0157:H7 –Salmonella Typhi –Shigella spp. –Norovirus

9. 9 Activity Potentially Hazardous or Not?

10. Introduction10 Potentially Hazardous or Not? Apples Beef vegetable soup

11. Introduction11 Potentially Hazardous or Not? Deli meat sandwiches Chocolate Chip Cookies

12. 12 The Safe Food Handler

13. Safe Food Handler13 Basics of Handwashing 1.H andwashing sink – water at 110 o F 2.Hand soap -- liquid, powder, or bar and does not have to be antibacterial 3.Way to dry hands -- disposable towels, continuous towel system, or a hand dryer 4.Instant hand antiseptic -- not required

14. Safe Food Handler14 Always wash hands: After using the bathroom After coughing, sneezing, smoking, eating, or drinking. Before putting on gloves During food preparation When switching between raw and ready-to-eat food. After handling garbage or trash After handling dirty equipment or utensils

15. Safe Food Handler15 Fingernails Fingernails (real or artificial) and nail polish can be physical hazards. Keep nails trimmed and filed. Workers cannot wear fingernail polish or false fingernails.

16. Safe Food Handler16 Cover cuts, wounds, and sores Do not handle food if you have a sore that contains pus or that is infected unless it is bandaged and covered. Cover affected area with a bandage, a finger cot, and then cover with a non- latex, single-use glove.

17. Safe Food Handler17 Bare-hand Contact No bare-hand contact of ready-to-eat food. Ready-to-eat food (RTE) includes: –Cooked food –Raw fruits and vegetables –Baked goods –Canned food –Snack foods –Beverages Alternatives to no bare-hand contact –Single-use gloves –Utensils –Deli wraps

18. Safe Food Handler18 Single-use Gloves Wear non-latex gloves because latex gloves might cause an allergic reaction in some workers. Do not wear gloves when handling raw foods unless have a cut/wound on hand or wearing polish or false nails. Change gloves: –when they tear; –before beginning a new task; –every four hours when doing same task.

19. Worker Clothing Clothing can be a source of contamination so wear: –an appropriate hair restraint –clean clothing It is best to change into your uniform shirt when you get to work. Safe Food Handler19

20. Worker Clothing While preparing food, never wear jewelry on forearms and hands. –This includes medical information jewelry. –The only exception is a plain wedding band. Safe Food Handler20

21. Safe Food Handler21 Other Policies When handling food, never: –smoke –chew gum –eat food You can drink from a covered container with a straw or from a small- neck bottle.

22. 22 Activity Food Handler -- Right or Wrong?

23. Safe Food Handler23 Food Handler -- Right or Wrong?

24. Safe Food Handler24 Food Handler -- Right or Wrong?

25. Safe Food Handler25 Food Handler -- Right or Wrong?

26. 26 Thermometers

27. 27 Thermometers

28. 28 Checking Your Metal-Stem Thermometer Check accuracy of all food thermometers: at least once a day every time it is dropped Methods to check accuracy: boiling water method ice-point method If not correct, calibrate. Record observations on “Thermometer Calibration Log.”

29. Boiling Water Method Steps Boil clean tap water in a deep pot. Place thermometer into boiling water so sensing area is fully covered. Wait 30 seconds or until thermometer stops moving. Hold the calibration nut securely with a wrench or other tool. Rotate the head of the thermometer until it reads 212 o F. Thermometers29

30. Ice-Point Method Steps Fill large container with crushed ice. Add clean tap water until container is full. Place thermometer into water so sensing area is completely covered. Wait thirty seconds or until indicator stops moving. Hold calibration nut securely with a wrench or other tool. Rotate head of the thermometer until it reads 32 o F. Thermometers30

31. Thermometers31 Measuring Food Temperatures Use an approved thermometer. Locate the sensing portion of the thermometer. Clean and sanitize the probe before use. Insert the sensing portion of the thermometer into the center of the food. Record measurement on Daily Production Record.

32. Cleaning and Sanitizing Thermometers Clean and sanitize probe or stem of a thermometer 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. Thermometers32

33. Monitoring Equipment Temperatures Daily -- Refrigerator Inspection Daily -- Freezer Inspection Daily – Hot-holding Unit Daily -- Storeroom Thermometers33

34. Measuring Cooking Temperatures Batch cooking – cooking an amount of food in the same equipment at one time: –Steamer –Ovens, including combination ovens and pizza ovens –Kettles and braising pans –Fryers –Ranges/stovetop Batch cooking – chicken nuggets Measure temperature of each batch at two points. Record the lowest temperature of the first batch on the Daily Production Record. Thermometers34

35. Cook all at once – lasagna Measure temperature in the middle of each pan. Record lowest temperature on the Daily Production Record. Liquids -- chili Stir food thoroughly. Measure temperature at two points in the middle of the pan. Record lowest temperature on the Daily Production Record. Measuring Cooking Temperatures Thermometers

36. Hot-holding Temperatures Hot-holding cabinet must be at least 150 o F before any food placed inside. At a minimum, periodically check the serving line temperatures for quality but not for safety. Thermometers36

37. 37 Purchasing and Receiving

38. 38 Inspect before You Accept Spot check delivery vehicles for cleanliness and proper temperature control. Use an infrared thermometer to check the temperature of potentially hazardous foods.

39. Accepting Cans No swollen ends, leaks, rusts or dents Label can be read and is attached to product No signs of tampering or counterfeiting Not past the date stamped on the label Purchasing and Receiving39

40. Purchasing and Receiving40 Are these acceptable?

41. 41 Storage

42. 42 First In, First Out (FIFO) Past-dated foods will lose their quality and sometimes become unsafe. FIFO ensures proper rotation of foods in storage. When foods are received, put the oldest in the front and the newest in the back. Identify package date, preparation date, or date of purchase.

43. How to Label Dry storage: –Write month, day, and year on the package with a dark permanent marker –Example: 8/11/09, which means August 11, 2009. Storage43

44. How To Label Refrigerator and Freezer Storage: –Write month, day and year on the package with a dark permanent maker –Example:8/31/09, which means August 31, 2009 Storage44

45. Storage45 Temperature of Storage Units Refrigeration –Must keep food at 41 o F or colder –Air temperature should be 39 o F or colder Freezer –Must keep food at 0 o F or colder –Air temperature should be 0 o F or colder Dry storage –Best if temperature is between 50 o F and 70 o F –Humidity level should be between 50% and 60%

46. Storage46 Cross-contamination in Storage Bacteria can be transferred from one food to another if food is not properly stored. Properly cover foods. Do not cover hot food while it is being cooled. Store raw food below cooked or ready-to-eat food.

47. Storage47 Storage Containers Food that is removed from its original package must be stored in a durable storage container. All containers must be food- grade. The container must be identified with the common name of the food.

48. 48 Activity Storage – Right or Wrong?

49. Storage49 Storage – Right or Wrong?

50. Storage50 Storage – Right or Wrong?

51. Storage51 Storage – Right or Wrong?

52. 52 Preparation

53. 53 Thawing Improperly thawed food can support the growth of bacteria. Safe methods of thawing are: –in the refrigerator (best way) –during cooking

54. Preparation54 Washing Produce Put all produce in a clean colander before washing in the sink. Wash under lukewarm water before: cutting combining with other ingredients cooking serving offering for immediate consumption Store at 41 o F or colder for quality

55. Cooking Temperatures Cook all potentially hazardous foods to the temperature noted on the standardized recipe or procedure. Cooking is a critical control point (CCP) for all menu items labeled “Same Day” or “Complex.” Commercially processed foods that are labeled “fully cooked” only need to be cooked to 135 o F or hotter. k Preparation55

56. Preparation56 Cooling – Room Temperature Foods Cool food made from ingredients that are at room temperature (such as canned tuna or dried food) within 4 hours to 41 o F or colder.

57. Leftovers Temperature must be 135 o F or hotter, or 41 0 F or colder to be a safe leftover. Leftovers on a self-service bar and not packaged must be thrown out. Leftovers on the serving line are refrigerated and thrown out in 3 days. Leftovers that have been prepared but not placed on a serving line can be frozen for up to one menu cycle or 30 days, whichever comes first. Preparation57

58. Cooling – Four Safe Ways Preparation58

59. Complex Foods Examples of “Complex Foods” include: –Pork roast –Turkey roast The temperature of foods labeled “Complex Foods” must be checked every hour during cooling. The temperature must be recorded on the “Complex Cooling Log.” Introduction59

60. Storage of Leftovers The temperature of leftovers cannot be monitored properly so limit the amount of leftovers. Cover leftovers and label with the food name and date of preparation. Check temperature before leaving and write the temperature and time on the label. Preparation60

61. Preparation61 Reheating Foods Reheat all food that has been cooked in house and then cooled to at least 165°F for 15 seconds. The total time to reheat a food must not be more than two hours. After second use the remaining food must be thrown out.

62. 62 Service

63. 63 Holding Temperatures Keep food at proper temperatures: –Cold-holding – 41 o F or colder –Hot-holding – 135 o F or hotter Improper holding of food can cause foodborne illness.

64. Re-serving Food Once food touches the student's tray it has been served. Only packaged foods can be re-served, such as: –packaged cookies –cartons of milk –ice cream bars –juice boxes. Service64

65. Re-serving Food If a student places a packaged food on his or her tray but cannot pay for it, the food can be recovered by the cashier and re-served. If a student pays for the item, leaves the serving line, and then wants to return the item, it can not be re-served. It must be thrown out. Service65

66. Salad Bars All exposed foods on a self- service salad bar must be thrown out at the end of service. Only packaged foods can be re-served. To minimize waste, place smaller amounts on the salad bar. Service66

67. 67 Cleaning and Sanitizing

68. 68 Cleaning and Sanitizing Cleaning -- the process of removing food and other soils from a surface. Sanitizing – the process of reducing the number of microorganisms that are on a properly cleaned surface to a safe level.

69. Cleaning and Sanitizing69 Methods for Sanitizing Heat –Hot water – 171 o F Chemicals –Chlorine – 50 ppm –Quaternary Ammonia – by manufacturer instructions –Iodine – 12.5-25.0 ppm

70. Cleaning and Sanitizing70 Dish machines High temperature machines –Final sanitizing rinse must be 180 o F or hotter –Measure water temperature at the manifold. –Record on Daily Inspection form Chemical sanitizing machines –Wash water 120 o F or hotter –Rinse water 75 o F to 120 o F –Use the recommended sanitizer –Follow the manufacturers instructions

71. Cleaning and Sanitizing71 Three-compartment sink 1. Wash -- Water temperature at least 110 o F 2.Rinse -- Water temperature at least 110 o F 3.Sanitize  Hot water -- 171 o F  Water temperature if using chemicals – 75 to 120 o F 4. Air-dry -- Do not hand dry. Dry on shelves 6 inches off of the floor. Never mix chemical sanitizers with washing water detergents

72. Cleaning and Sanitizing72 Measuring Sanitizer Strength A test kit that accurately measures the concentration of sanitizing solutions must be available. The strength of sanitizing solutions must be measured frequently during use. Record reading on the Daily Inspection form.

73. Cleaning and Sanitizing73 Food-Contact Surface A food-contact surface is: –a surface that food normally touches or –a surface where food might drain, drip, or splash into a food or onto a surface that normally touches food Examples: –Utensils, cutting boards, slicers, countertops, storage bins, baking sheets, refrigerator shelves

74. Cleaning and Sanitizing74 Cleaning Food-Contact Surfaces Immersion –Wash with detergent. –Rinse thoroughly. –Immerse in a properly prepared sanitizing solution.

75. In-place Sanitizing All food contact surfaces that cannot be removed are washed and rinsed. Spray or wipe surfaces properly with a prepared sanitizing solution. All parts are air-dried the reassembled. Food contact surfaces touched with bare-hands during reassembly are sanitized again. Cleaning and Sanitizing75

76. Cleaning and Sanitizing76 Cleaning Non-Food Contact Surfaces Non-food contact surfaces: –exterior of refrigerator, stovetops, and refrigerator gaskets. Wash with detergent and rinse but do not need to sanitize. Keep free of dirt, dust, and debris.

77. 77 Activity Food-contact Surface or Not?

78. Cleaning and Sanitizing78 Food-contact Surface or Not?

79. Cleaning and Sanitizing79

80. Cleaning and Sanitizing80 Food-contact Surface or Not?

81. Cleaning and Sanitizing81 Storing Cleaned and Sanitized Items Store in a clean, dry location Not exposed to splash, dust, or other contamination At least 6 inches above the floor In a self-draining position Covered or inverted

82. Cleaning and Sanitizing82 Chemicals Store separate from food, equipment, utensils, linen, and single-service and single-use items. If removed from their original package, label the container in which they are stored. Do not label lids. Mark chemicals with an “X” to help those who cannot read.

83. Cleaning and Sanitizing83 Material Safety Data Sheets 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

84. The End! Thank you. Questions? 84