HACCP Guidance for School Nutrition Professionals

Transcription

1 HACCP Guidance for School Nutrition Professionals Cindy Rice, RS, MSPH December 4, 2018 Nuts and Bolts Workshop DESE Framingham State College

2 HACCP Hazard Analysis Critical Control Point A written plan, an organized way of how foods are prepared in an operation

3 Flow of Food

4 Why HACCP? Purpose: Identify possible hazards in the flow of food ahead of time

5 Why HACCP? So we can... Prevent hazards Eliminate hazards Reduce risks to safe levels Hazards = anything that may cause illness

6 Learning objectives Importance of assembling a HACCP Team Preliminary Steps in developing HACCP plan Review characterizing recipes into Process Groups 7 HACCP Principles Understand importance of Standard Operating Procedures in controlling hazards 6

7 PROCESS approach to HACCP School Foodservice USDA guidelines 7

8 Process Approach Draw Flow Diagram for each menu item Step-by-step progression through the preparation process 8

9 Review Food Flow # Trips through Temperature Danger Zone Process 1 Process 2 Process 3 9

10 Review Food Flow and TDZ 140 F Process 1 Process 2 Process 3 10

11 REVIEW FLOW CHARTS Group menu items that have similar preparation processes Assign menu items into 1 of 3 Process groups Process 1 Process 2 Process 3 11

12 Five Preliminary Steps to Developing a HACCP Plan

13 1. Assemble your HACCP Team Responsible for developing, implementing, maintaining plan Product/Process knowledge Individuals with specific expertisefood preparation, maintenance, administration Foster ownership in the plan and system

14 2. Product Description Understand all information about the food, recipes Recipe names Process 1, 2, or 3 Special characteristics

15 3. Intended Use & Consumers of the Food Fresh, frozen, fully cooked, or needs further cooking Type of consumer (e.g., vulnerable population) To be distributed to other locations? Serving requirements (hot or cold holding temperatures) Special handling (requires refrigeration?)

16 4. Flow Diagram Flow Diagram for recipes Process Group 16

17 5. Verify Flow Diagram Verify the Flow Diagram for recipes Process Group 17

18 Apply 7 HACCP Principles Principle One Principle Two Principle Three Principle Four Principle Five Principle Six Principle Seven Conduct a Hazard Analysis Determine the CCPs Establish Critical Limits Establish Monitoring Procedures Take Corrective Action Verify that the system works Record keeping

19 PROCESS Approach Identify Hazards and Critical control points for Groups of menu items (Process 1, 2, and 3) Critical limits, control procedures, corrective actions for different Process group recipes are identified Hazard Analysis Chart and SOPs (e.g., cooking temperatures, cooling method) 19

20 1. Conduct Hazard Analysis Identify hazards which are significant, and can be controlled Must be addressed in HACCP plan

21 2. Critical Control Points (CCP) LAST step where it is ESSENTIAL that you intervene to make that food safe to eat (prevent, control, or eliminate hazards in food before service) CCP

22 3. Establish Critical Limits Magic number that the CCP must meet eg, ph value, temperature, time limit Prevent, eliminate or reduce risk to safe level

23 4. Monitoring Monitoring (taking a measurement) lets you know if critical limits are being met Be specific about Who- What- When-Where- How you will monitor Equipment and tools needed Measure thigh and breast with a sanitized, bimetallic thermometer to ensure internal temperature is 165 F

24 5. Take Corrective Action Predetermined steps to take when food does not meet a critical limit (if something goes wrong)

25 6. Verification Manager determines if your HACCP system is working according to the plan, and if: CCP s and critical limits are appropriate Corrective actions are adequate Employees are following procedures

26 7. Recordkeeping Document that you are continuously preparing and serving safe food

27 Prerequisite Programs Standard Operating Procedures- address basic operational and sanitation methods Help to control hazards 27

28 Standard Operating Procedures Employee Training Employee Health & Hygiene Cooking, Cooling Equipment Maintenance Time and Temperature controls Chemical Safety Pest Control Cross Contamination Prevention

29 Let s Discuss 29