Transcript Food borne illnesses are transmitted by food handlers that

Welcome to
HACCP
&
FOOD RECALLS
New Director Training
Presented by: Connie Harlow DTR
Objectives
 Gain knowledge about Standard Operating
Procedures
 Understand how Record Keeping Supports your
HACCP/Food Safety Program
 Developing a HACCP Plan
 Responding to a Food Recall
Key Terms
 USDA Guidance
 Food Safety Program
 Hazard Analysis and Critical Control Points
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(HACCP)
Process Approach
Standard Operating Procedures (SOPs)
Record Keeping
Food Recall
Standard Operating Procedures
 Food Service SOP’s are written practices and
procedures. They are the basic ingredient to
producing safe food.
Standard Operating Procedures
Cleaning & sanitizing food contact surfaces
Controlling time & temperature during preparation
Cooking potentially hazardous foods
Cooling potentially hazardous foods
Date marking ready-to-eat, potentially hazardous foods
Handling a food recall
Holding hot & cold potentially hazardous foods
Personal Hygiene
Preventing contamination at food bars
Preventing cross-contamination during storage &
preparation
 Receiving deliveries
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Standard Operating Procedures
 Reheating potentially hazardous foods
 Serving food
 Storing & using poisonous or toxic chemicals
 Transporting food to remote sites (satellite kitchens)
 Using & calibrating thermometers
 Using suitable utensils when handling ready-to-eat foods
 Using time alone as a public health control to limit
bacteria growth in potentially hazardous foods
 Washing fruits & vegetables
 Washing hands
Hand
Washing!!!
Food borne illnesses are
transmitted by food handlers that
contaminate food and food contact
surfaces. Individuals who handle
food when they have a food borne
illness, gastrointestinal illness,
infected lesion, or are around
someone who is ill can pass along
those illnesses. Individuals can
simply touch a surface that is
contaminated with a bacteria or
virus and pass that along to others.
Hand washing minimizes
the risk of passing along bacteria or
viruses that can cause food borne
illnesses. Follow state or local
health department requirements.
Thermometers!!!
Record Keeping
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Cleaning & sanitizing log
Cooking-reheating temperature log
Cooling temperature log
Damaged or Discarded Product log
Food safety checklist
Production log
Receiving log
Thermometer calibration log
Refrigeration log
Developing a HACCP Plan
Section 111 of the Child Nutrition and WIC
Reauthorization Act of 2004 (Public Law 108-265)
amended section 9(h) of the Richard B. Russell
National School Lunch Act by requiring school food
authorities (SFAs) to implement a food safety program
for the preparation and service of school meals served
to children in the school year beginning July 1, 2005.
The program must be based on Hazard Analysis and
Critical Control Point (HACCP) principles and
conform to guidance issued by the Department of
Agriculture (USDA). All SFAs must have a fully
implemented food safety program that complies with
HACCP principles or with this optional guidance no
later than the end of the 2005 – 2006 School Year.
What is the Process Approach?
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Process #1-No Cook Process
Process #2-Same Day Service Process
Process #3-Complex Food Process
Process #1 No Cook
Menu items in the no cook process do not make a
complete trip through the temperature danger
zone. These are items such as deli sandwiches and salads
that are prepared and served cold. It is important to
follow standardized recipes. If an ingredient is changed—
for example cooking eggs on site rather than using
precooked eggs—the item can change from a no cook
item to a complex food preparation item. The no cook
flow chart shows points at which temperature control is
very important and points at which monitoring and
recordkeeping are needed.
Process #2 Same Day Service
Menu items in the same day service process go through the
temperature danger zone one time. These are items such as
hamburgers, pizza, chicken nuggets, and scrambled eggs. It
is important to note that the same menu items may be
grouped into different processes depending on how the
item is prepared and the available equipment. For example,
chili could be a same day service item in one foodservice
operation and a complex process item in another operation.
The same day service flow chart shows points at which
temperature control is very important and points at which
monitoring and recordkeeping are needed.
Process #3 Complex
Menu items in the complex process go through the
temperature danger zone, during cooking, cooling, and
when foods are reheated. Examples of these items will vary
in different schools but may include turkey roasts, taco
meat or chili, and leftovers. It is important to note that the
same menu items may be grouped into different processes
depending on how the item is prepared and the available
equipment. For example, chili could be a complex item in
one foodservice operation and a same day service process
item in another operation. The complex food preparation
process include foods that require time and temperature
control and have been cooled. The complex menu item flow
chart shows points at which temperature control is very
important and points at which monitoring and
recordkeeping are needed.
Temperature Danger Zone
 Source: FDA, 2005.
Source: FDA
The Process Approach
Activity
Correcting Problems
 Recognizing when there is a problem
 Have a plan for correction
 Train employees
Responding to a Food Recall
Responding to a Food Recall is designed for
foodservice directors and managers to reference
when:
• A food recall notice for a USDA commodity food is
issued through USDA/FNS, or
• A food recall notice is issued for a purchased food by
the manufacturer or responsible government entity.
Review and revise your overall
food safety program periodically
 Ensure food safety program is operating according to
plan
 Review annually
Success of Your Food Safety
Program
 Provide on-going training
 Review food safety principles including SOPs on a
regular basis
 Require employees to attend food safety training
 Maintain training and attendance records
 Hold school nutrition managers responsible for
maintaining employee training standards