Introduction of persons attending Schedule and purpose of this training Health or Safety Share Emergency Procedures Professional courtesy

(cell phones, lap tops and private discussions)

HACCP – Hazard Analysis and Critical Control Points A Food Risk Assessment

Goal is to train the HACCP Champions Key Points

Facility Condition Food Storage Food Temperatures Cutting Boards Sanitizers (surface and foods) Personal Hygiene HACCP Documentation Food Sampling HACCP Scoring Inspection Protocols and Frequency

OBJECTIVESOBJECTIVES

HACCP Champions and contractor engagement, as well as basic

food safety knowledge

HACCP checklist and scoring form (score above 90)

Inspection Schedule (4 times per year)

3 from site level and 1 from region (reported to corporate)

Tools – thermometers, calibration test strips, flashlight, HACCP

scoring form

Food samples sent to an accredited laboratory (4 x per year)

Personal hygiene of kitchen employees

A SUCCESSFUL INSPECTIONA SUCCESSFUL INSPECTION

Surface and food sanitizers (use and calibration)

Temperature abuse and reusing leftovers 3-step cleaning process: wash, rinse, and

sanitize Food storage order and proper use of cutting

boards HACCP documentation (i.e. temperature logs) Poor personal hygiene Facilities needing improvement (sinks,

chillers, freezers) Unsatisfactory food sample results

(pathogens) Pest control management

COMMON CHALLENGESCOMMON CHALLENGES

Checklist with details Points deducted Training on-site during inspection to

improve scores Sustainability of scores Calculation with checklist and lab scores

HACCP SCORINGHACCP SCORING

Dry storage areas Walk in coolers (and reach in coolers) Walk in freezers (and chest freezers) Meat preparation area and thaw area Vegetable preparation area Dish washing / pot washing areas (ware washing) Remote serving and dining areas Facility condition, sinks, ice machine

AREAS TO OBSERVEAREAS TO OBSERVE

No evidence of pests droppings, roaches, ants

Scoops used not bowls or other device

Scoops placed properly scoop down, handle up

Facility integrity roof leaks, non-cleanable surfaces (no wood)

Damaged goods procedure no dented cans found on product shelves

Storage racks – nothing stored directly on the floor First in first out rotation – observe dates No chemicals stored above foods

DRY STORAGEDRY STORAGEDRY STORAGEDRY STORAGE

Proper temperature and thaw cycles

HACCP temperature logs – completed twice daily

Proper meat storage order (chart attached)

No items stored directly on floor

First in first out rotation

Facility integrity – no roof leaks

Door seals intact and lights are working

No excessive ice build-up or freeze-thaw evidence

Proper working chiller

Proper temperature of cooler (< 5 C / 41 F) HACCP temperature logs – completed twice daily Proper meat storage order (chart on next slide) Nothing stored directly on floor First in first out rotation Facility integrity – no roof leaks Door seals intact and lights are working No evidence of excessive condensation No storage directly below chiller unit (condensation may

cause Listeria) Proper working chiller Proper cooling of foods (below 5 C / 41 F) Cleanable racks

PROPER FOOD STORAGEPROPER FOOD STORAGE

Proper temperature (57 C / 135 F) HACCP Logs completed daily Utensils for each food item, which minimize hand to food

contact Sneeze guards or covers Preference to be served by kitchen workers Food discarded after use (avoid left overs)

Maintain and record proper temperatures (below 5 C / 41 F)

HACCP temperature logs completed daily Utensils for each food item, to minimize hand to food

contact Sneeze guards or covers Crib lunch – items discarded after use Signage for those packing lunch – 6 hour window for non-

chilled items

Proper sanitizing temperature (minimum 71 C / 160 F) Dishwasher uses soap and a rinse cycle (automatic feed) Storage of utensils

laid straight to avoid touching food contact surface HACCP logs completed twice daily Vertical storage or trays, racks, plates Manual washing must include 3 steps:

1st washing with soap 2nd rinsing with clean water 3rd sanitizing (Don’t rinse or wipe off sanitizer)

Three step process (wash, rinse, sanitize) Logs for sanitizer calibration

completed twice daily Sinks with air gaps Pots stored to dry upside-down Pots washed in sink not used for food preparation

Vegetable and Fruit Sanitizer Food Surface Contact Sanitizer Sanitizer properly calibrated HACCP logs completed twice daily Spray bottles – used, visible, labeled Staff demonstrate proper 3-stage system – wash, rinse, sanitize Sanitizer is final step - not wiped Calibration method / station Chemical used (Quat, Iodine, Chlorine, other?) Alcohol SHALL NOT be used as sanitizer

Signs posted showing proper color coding Proper color coding is observed Boards stored vertically or in sanitizing solution Boards sanitized daily All colors must be available

Facility condition

cleanable, no roof leaks, no pests Wiping (sanitizing) dining tables between each service

Clean floors and surfaces Proper cooking temperatures Proper utensils Cleaned and sanitized equipment (slicers, grinders,

choppers) No pests – roaches, rodent droppings, ants, excessive

flies No food containers or trash cans stored on Sinks with hot and cold water, soap, towels Proper PPE use

Proper cutting board (green) Sanitized with HACCP log documentation Sinks with air gaps Sanitize is final step (don’t rinse off)

MEAT PREP AREAMEAT PREP AREA Proper cutting board (red) Sinks with air gap Sanitizer bottle (present an labeled)

MEAT PREP AREAMEAT PREP AREA

BAKERYBAKERY Sinks with air gap Clean floor and counters Sanitizer bottle (present an labeled) Proper cutting board (white) Clean equipment

HACCP Scoring Checklist HACCP Background Local Jurisdiction Food Sampling Regional support

REFERENCES AND TOOLSREFERENCES AND TOOLS

Completed Inspection Form Action plan development and

implementation plan Checklist with HACCP Score Food Samples Communication

AFTER THE INSPECTIONAFTER THE INSPECTION

Procedure – what and how and how often Shipping and Handling Temperature Approved Labs Chain of Custody Forms Results Interpretation

FOOD SAMPLINGFOOD SAMPLING

HACCP SCORING - PERSONNELHACCP SCORING - PERSONNEL

1.All employees are following established hand washing procedures. All hand washing stations are conveniently located to prep-service areas and properly maintained (soap, hot water, paper towels and waste receptacles).

2.Food handlers are free of infections. Cuts are bandaged and adequately covered with finger cots or double gloved.

3.All employees are using and changing plastic gloves as required.

4.All employees wear clean uniforms and do not wear nail polish or jewelry; clothes, coats, hats, etc. stored appropriately. All employees use effective hair restraints.

Points

4

5

2

1

HACCP SCORING – FOOD HACCP SCORING – FOOD TEMPERATURESTEMPERATURES

1. (1-5 = 3 pts, 6-10 = 5 pts, and 11+ = 8 pts) Food product is maintained at the proper temperature during storage, preparation, and display.

Points

8

HACCP SCORING - PREPARATIONHACCP SCORING - PREPARATION

1. Food product was cooled properly.

2. Food product was reheated properly.

3. All frozen food was thawed properly.

4. No evidence of spoilage or other contamination of food.

5. Proper washing/blanching technique or chemical sanitation was utilized for fruit and vegetables.

6. Color-coded cutting boards are utilized and maintained properly.

7. All employees are provided with and utilize calibrated thermometers.

Points

4

4

3

3

3

2

2

HACCP SCORING - STORAGEHACCP SCORING - STORAGE

1.All foods are stored properly / stored in order of final cook temperature / and are stored in a shallow container (4-inches or less).2.Food product is covered, consistently dated, labeled, and rotated; shellfish tags kept 90 days.3.All toxic items are stored and labeled properly. 4.All refrigeration, freezer and warming units are functioning properly.5.No dented cans were observed.6.All single-service items are stored and displayed to minimize cross-contamination potential and are not reused.7.All service ware items are stored and displayed to minimize cross-contamination potential.8.All refrigerators are provided with functioning thermometers.

Points

4

3

22

11

1

1

HACCP SCORING – ICE MACHINEHACCP SCORING – ICE MACHINE

1.Interior and exterior ice machine surfaces are clean.

2.The ice scoop is stored in a manner that will not encourage cross-contamination.

Points

2

1

HACCP SCORING - DISPLAYHACCP SCORING - DISPLAY

1.All food is properly protected with sneeze guards, dome covers, or other protective device. Tongs are available.

Points

2

HACCP SCORING - WARE WASHINGHACCP SCORING - WARE WASHING

1.The mechanical dishwashing/pot-washing machines are all functioning properly.

2.The three-compartment sink was maintained properly to wash, rinse, and sanitize. Three-step process was followed correctly.

3.Sanitizer dip buckets, clean cloths and spray bottles are provided at each station, labeled properly and maintained at proper concentration.

4.Appropriate sanitizer test strips are provided and maintained in good condition.

Points

3

4

4

2

1.Line temperature logs.

2.Cooling logs.

3.Refrigeration logs.

4.Ware washing logs.

5.Receiving temperature logs.

6.Sanitizer dispenser/concentration logs.

Points

3

2

2

2

2

2

HACCP SCORING - HOUSEKEEPINGHACCP SCORING - HOUSEKEEPING

1.Food contact surfaces of equipment and utensils are designed, constructed, installed, stored and maintained properly.

2.Non-food contact surfaces are clean to sight and

touch.

Points

3

1

HACCP SCORING – HACCP SCORING – STRUCTURE/FACILITYSTRUCTURE/FACILITY

1.All plumbing is installed and maintained to prevent backflow, back-siphonage and maintain appropriate hygiene.

2.All light fixtures are covered or equipped with shatterproof bulbs and provide adequate lighting.

3.Floors/walls/ceilings are maintained in good condition and are insect/rodent proof.

Points

3

1

2

HACCP SCORING – PEST CONTROLHACCP SCORING – PEST CONTROLPoints

31.Facility is maintained pest-free.

HACCP SCORING – LABORATORYHACCP SCORING – LABORATORYNumber of Samples divided by number of unacceptable samples

Example:

8 food samples collected3 were unacceptable or unsatisfactory5 samples are acceptable

Lab score is calculated by:

Number of acceptable samples divided by number of total samples x 100

Thus, 5/8 x 100 = 62.5

HACCP SCORING – TOTAL SCORINGHACCP SCORING – TOTAL SCORINGHACCP Score Sheet (weighted at 85%)

Food Results (Lab score), (weighted at 15%)

Example:HACCP Score Sheet is 75Food Lab Score is 62.5

Total Score is calculated:75 x 0.85 = 63.7562.5 x 0.15 = 9.375

TOTAL HACCP Score = 73.125 = 73

Note – always round down for HACCP scoring

FOOD SAMPLING – BASIC SKILLSFOOD SAMPLING – BASIC SKILLS What to collect ?

Why to collect ?

How to collect ?

Where to send the samples ?

Holding time/temperatures

How to interpret results ?

E. Coli

WALK THROUGH OF FACILITYWALK THROUGH OF FACILITY Brief – abbreviated inspection

Use HACCP Scoring sheet

Use proper PPE (gloves, apron, hair restraint, face shield)

Discuss with kitchen staff

HANDS ON - CALCULATIONS OF HANDS ON - CALCULATIONS OF SCORESCORE If observation score is 80% and food samples were

collected and analyzed as follows, what is overall HACCP score?

5 food samples collected with 2 samples being “unacceptable”

What is total HACCP Score?

HANDS ON - ANSWERSHANDS ON - ANSWERS If observation score is 80% and Food was collected and

analyzed as follows, what is overall HACCP score?

5 food samples, 2 unacceptable (3 of 5 acceptable)

TOTAL SCORE IS 85% OBSERVATION SCORE AND 15% FOOD SCORE

OBSERVATION SCORE 80 X 0.85 = 68 FOOD SCORE 3/5 X 100 X 0.15 = 9 TOTAL HACCP SCORE IS 68 + 9 = 77

HANDS ON – THERMOMETERSHANDS ON – THERMOMETERS

Show how to change from C to F on the thermometer

Show how to retrieve the max temperature of a dishwasher

HANDS ON – CALIBRATION STRIPSHANDS ON – CALIBRATION STRIPS Show how to calibrate a Quat sanitizer

Show how to calibrate a chlorine-based sanitizer

Show how to calibrate an iodine sanitizer

THERMOMETERS & CALIBRATION THERMOMETERS & CALIBRATION STRIPSSTRIPS

SAMPLE HACCP DOCUMENTATION SAMPLE HACCP DOCUMENTATION LOGLOG

REVIEW OF FOOD SAFETY REVIEW OF FOOD SAFETY STANDARDSTANDARD Paper and e-copy to be distributed Objectives Requirements Responsibilities Definitions Questions?

Ultimate goal is 100 consistently. Where are we now? Where do we want to go? How do we get there?

Food service providers (Fortune 500, cruise ships, hospitals, hotels, restaurants, universities) typically have the following criteria: Below 90 – Failing Presence of pathogens in food samples

E. Coli / Listeria / Salmonella Goal of “excellence” – maintain score at least 90 Ultimate goal of 100 with no “unacceptable” food

samples Unacceptable is presence of pathogens above limits

BENCHMARKING OUR KITCHENSBENCHMARKING OUR KITCHENS

55 HACCP score in May 2010 Robust action plan, commitment, leadership Reinspection score in September 2010 is 88 – challenge is

sustainability

Sanitizers (types, calibration ranges, 3 step process) Temperatures (dishwasher, food line, chilled items) Cutting Boards (colors for which items) Food storage placement HACCP Logs HACCP Scoring Calibration strip usage Thermometer usage Damaged goods Pest control