Transcript HACCP in SC Schools

HACCP in SC Schools
Child Nutrition Operators
Updated: July 2010
Prepared by:
Angela M. Fraser, Ph.D., Food Safety Specialist
Amanda Henderson, Nutrition and Dietetics Student
Clemson University, Clemson, SC
© 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.
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Foodborne illness
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
Introduction
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Unsafe Food Handling Practices
• Food from unsafe sources
• Inadequate cooking
• Improper holding temperature
• Contaminated equipment
• Poor personal hygiene
Introduction
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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!
Introduction
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Who is at high risk?
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Infants and toddlers
Pregnant women
Older adults – 65 years and older
Immunocompromised
Taking specific medications
Introduction
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Foodborne Illness Symptoms
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Diarrhea
Vomiting
Fever
Sore throat with fever
Jaundice
Introduction
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Reporting Foodborne Illness
If you have been diagnosed
with one of the following
foodborne illnesses, report it
to your manager:
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Hepatitis A virus
E. coli 0157:H7
Salmonella Typhi
Shigella spp.
Norovirus
Introduction
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Activity
Potentially Hazardous or Not?
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Potentially Hazardous or Not?
Apples
Beef vegetable soup
Introduction
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Potentially Hazardous or Not?
Deli meat sandwiches
Chocolate Chip
Cookies
Introduction
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The Safe Food Handler
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Basics of Handwashing
1. Handwashing sink – water at
110oF
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
Safe Food Handler
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Always wash hands:
• After using the bathroom • When switching between
raw and ready-to-eat
• After coughing, sneezing,
food.
smoking, eating, or
drinking.
• After handling garbage
or trash
• Before putting on gloves
• During food preparation • After handling dirty
equipment or utensils
Safe Food Handler
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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.
Safe Food Handler
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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.
Safe Food Handler
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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
Safe Food Handler
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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.
Safe Food Handler
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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 Handler
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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 Handler
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Other Policies
When handling food,
never:
– smoke
– chew gum
– eat food
You can drink from a
covered container with a
straw or from a smallneck bottle.
Safe Food Handler
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Activity
Food Handler -- Right or Wrong?
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Food Handler -- Right or Wrong?
Safe Food Handler
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Food Handler -- Right or Wrong?
Safe Food Handler
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Food Handler -- Right or Wrong?
Safe Food Handler
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Thermometers
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Thermometers
Thermometers
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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.”
Thermometers
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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 212oF.
Thermometers
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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 32oF.
Thermometers
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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.
Thermometers
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Cleaning and Sanitizing
Thermometers
• Clean and sanitize probe
or stem of a thermometer
before it is used.
• If only measuring the
temperature of ready-toeat food, the probe or stem
only needs to be cleaned
between uses.
Thermometers
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Monitoring Equipment
Temperatures
• Daily -- Refrigerator
Inspection
• Daily -- Freezer
Inspection
• Daily – Hot-holding
Unit
• Daily -- Storeroom
Thermometers
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Measuring Cooking Temperatures
• Batch cooking – cooking an amount of food in the same
equipment at one time:
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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.
Thermometers
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Measuring Cooking Temperatures
• 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.
Thermometers
Hot-holding Temperatures
• Hot-holding cabinet must be at least 150oF
before any food placed inside.
• At a minimum, periodically check the serving
line temperatures for quality but not for safety.
Thermometers
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Purchasing and
Receiving
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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.
Purchasing and Receiving
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Accepting Cans
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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 Receiving
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Are these acceptable?
Purchasing and Receiving
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Storage
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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.
Storage
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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.
Storage
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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
Storage
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Temperature of Storage Units
Refrigeration
– Must keep food at 41oF or colder
– Air temperature should be 39oF or colder
Freezer
– Must keep food at 0oF or colder
– Air temperature should be 0oF or colder
Dry storage
– Best if temperature is between 50oF and 70oF
– Humidity level should be between 50% and 60%
Storage
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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.
Storage
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Storage Containers
• Food that is removed from its
original package must be
stored in a durable storage
container.
• All containers must be foodgrade.
• The container must be
identified with the common
name of the food.
Storage
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Activity
Storage – Right or Wrong?
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Storage – Right or Wrong?
Storage
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Storage – Right or Wrong?
Storage
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Storage – Right or Wrong?
Storage
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Preparation
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Thawing
• Improperly thawed food can support the
growth of bacteria.
• Safe methods of thawing are:
– in the refrigerator (best way)
– during cooking
Preparation
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Washing Produce
• Put all produce in a clean colander before
washing in the sink.
• Wash under lukewarm water before:
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cutting
combining with other ingredients
cooking
serving
offering for immediate consumption
• Store at 41oF or colder for quality
Preparation
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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 135oF or
hotter. k
Preparation
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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
41oF or colder.
Preparation
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Leftovers
• Temperature must be 135oF or hotter, or 410F 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.
Preparation
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Cooling – Four Safe Ways
Preparation
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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.”
Introduction
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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.
Preparation
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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.
Preparation
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Service
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Holding Temperatures
• Keep food at proper
temperatures:
– Cold-holding – 41oF or
colder
– Hot-holding – 135oF or
hotter
• Improper holding of food
can cause foodborne
illness.
Service
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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.
Service
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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.
Service
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Salad Bars
• All exposed foods on a selfservice 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.
Service
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Cleaning and Sanitizing
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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.
Cleaning and Sanitizing
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Methods for Sanitizing
Heat
– Hot water – 171oF
Chemicals
– Chlorine – 50 ppm
– Quaternary Ammonia – by manufacturer instructions
– Iodine – 12.5-25.0 ppm
Cleaning and Sanitizing
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Dish machines
High temperature machines
– Final sanitizing rinse must be
180oF or hotter
– Measure water temperature at
the manifold.
– Record on Daily Inspection form
Chemical sanitizing machines
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Wash water 120oF or hotter
Rinse water 75oF to 120oF
Use the recommended sanitizer
Follow the manufacturers
instructions
Cleaning and Sanitizing
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Three-compartment sink
1. Wash -- Water temperature
at least 110oF
2. Rinse -- Water temperature
at least 110oF
3. Sanitize
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
Hot water -- 171oF
Water temperature if using
chemicals – 75 to 120oF
4. Air-dry -- Do not hand dry.
Dry on shelves 6 inches off
of the floor.
Never mix chemical sanitizers with
washing water detergents
Cleaning and Sanitizing
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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.
Cleaning and Sanitizing
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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
Cleaning and Sanitizing
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Cleaning Food-Contact Surfaces
Immersion
– Wash with detergent.
– Rinse thoroughly.
– Immerse in a properly
prepared sanitizing
solution.
Cleaning and Sanitizing
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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 Sanitizing
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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.
Cleaning and Sanitizing
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Activity
Food-contact Surface or Not?
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Food-contact Surface or Not?
Cleaning and Sanitizing
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Food-contact Surface or Not?
Cleaning and Sanitizing
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Food-contact Surface or Not?
Cleaning and Sanitizing
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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
Cleaning and Sanitizing
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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.
Cleaning and Sanitizing
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Material Safety Data Sheets
• OSHA requires a Material Safety Data Sheet (MSDS) for
all chemicals.
• On every MSDS, be familiar with the following sections:
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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
Cleaning and Sanitizing
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The End!
Thank you. Questions?
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