Transcript Handling Food Recall

HANDLING A FOOD RECALL
AND BATCH COOKING
Overview
• How does LAUSD handle food recalls
• Instructions for batch cooking and why it is
important
Purpose
• Using batching cooking as a way to prevent
foodborne illness
• Standard Operation procedures in the event of
a product recall.
Benefits and Goals
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Learn about handling food recalls
Learn about batch cooking
Better quality of food
Better health
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.
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.
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)
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.
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.
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.