HACCP In Your School

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HACCP in Your School HazardAnalysisCriticalControlPoints(HACCP)isafoodsafetyplandesignedtopreventfoodborneillnessatyourschool.TheU.S.DepartmentofAgriculture(USDA)requiresthatallschoolshaveaHACCPPlaninplacebeginningJuly2006. Therearetwobindersinyourschoolthatoutlineyourschool’sHACCPPlan.Onebindercontainsamenusummaryandcopiesofyourrecipes.ThesecondcontainstheHACCPplan,whichincludessafetyandsanitationstandardsandtherecordsthatyoumustcomplete.

Why HACCP? Foodborneillnessismorecommonthanmostpeoplerealize.About76millionpeoplegetsickeachyearwithfoodborneillnessintheUnitedStates.ThatisaboutoneineveryfourAmericans.Improperhygienepracticesoreatingcontaminatedfoodordrinkiswhatcausesmostcasesoffoodborneillness.Anyfoodcanbecomecontaminatedsotopreventfoodborneillnessyoumusthandleallfoodsafelyallofthetime. Itisalsoimportanttorememberthatanybodycangetsickiftheyeatcontaminatedfoodbutsomepeoplearemoresusceptiblethanothers.Infants,preschoolagechildren,pregnantwomen,olderadults,andtheimmunocompromisedaremuchmoresusceptible.Theyaremorelikelytodevelopcomplicationsorendupinthehospital. Thegoodnewsisthatfoodborneillnessisnearly100%preventableiffoodishandledsafelyfromthetimeitisreceiveduntilthetimeitisserved.

Knowledge about safe food handling does not prevent foodborne illness,

applying safe handling practices does!

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The Safe Food Handler Thefirststepinpreventingfoodborneillnessistomakesurethatyouarehealthyandthatyouusegoodhygienepracticeswhenyouareatwork.Harmfulmicroorganismsthatcausefoodborneillnessmightbeonyourskin.Therefore,batheorshowerbeforecomingtoworkeachdayand...keepyourhaircleanandproperlycovered,keepfingernailscleanandcutshort. Howyoudressalsoplaysanimportantroleinpreventingfoodborneillness.Dirtyclothescanbeasourceofharmfulmicroorganisms.Therefore,besureto:

• Wear a clean hat or other hair restraint–thiswillkeepyoufromtouchingyour hairaswellaskeepyourhairfromfallingintofood. • Wear clean clothing–ifyoucan,putyourworkclothesonwhenyouarriveatwork. • Remove your apron whenever you leave the kitchen–takeoffyourapronand properlystoreitbeforetakingoutthegarbageorusingtherestroom. • Remove all jewelry while working–theonlyexceptionisthatyoucanweara plainweddingband.

Proper Glove Use Glovescanhelpkeepfoodsafebypreventingcontactbetweenyourhandsandfood.However,ifglovesarenotproperlyused,theglovesthemselvescouldcontaminatefood.Contaminationismakingsomethinguncleanorunsafethroughimproperhandling.Therefore,whenwearinggloves:

• Wash your hands before putting them on and before changing to a fresh pair. • Change them often–whentheybecomedirtyortorn;afterhandlingrawfood; andatleasteveryfourhoursduringcontinualuse. • Never wash and reuse them–onlyusethemonetime. • Never wear gloves when handling money.

Hands Hands,likeglovesanddirtyclothes,canalsocontaminatefood.Topreventthis:

• Keep fingernails clean and cut short–longfingernailsaremoredifficulttokeepclean. • Do not wear nail polish–itcanhidedirtundernailsandmightflakeoffintofood. • Do not wear false nails–theyaredifficulttokeepcleanandcanbreakoffintofood. • Cover cuts and sores on hands with a bandage–alwayswearaglovetokeepthe bandagedryandpreventitfromfallingintofood.

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Washingyourhandsfrequentlyandproperlywillalsopreventcontamination.Towashhandsproperly:

• Wethandswithwarmwateratahandsink. • Applyhandsoap. • Scrubforatleast10-15seconds,whilecleaningunderfingernailsandbetweenfingers. • Rinsethoroughlyunderwarmrunningwater. • Drywithasingle-usepapertowelorwarm-airhanddryer. • Usethepapertoweltoclosethewaterfaucetandtoopenthebathroomdoorwhen returningtowork. • Thewholeprocessshouldtakeatleast20seconds.

Alwayswashhandsafter:

• usingtherestroom. • handlingrawmeat,fish,orpoultry(beforeandafter). • touchingyourhair,face,body,clothingorapron. • sneezing,coughing,orusingatissue. • smoking,eating,drinking,orchewinggumortobacco. • handlingcleaningsuppliesandchemicals. • handlingdirtydishesortakingoutgarbage. • touchinganythingelsethatmightcontaminatehands,suchasunsanitizedequipment, worksurfaces,orwashcloths.

When You Get Sick Neverhandlefoodwhenyouaresickbecauseyoucouldcontaminatefoodandmakeotherssick.Thisisespeciallycriticalifyouhavebeendiagnosedwithafoodborneillness.Neverworkwithfoodifyouhaveafoodborneillness! Also,tellyourmanagerifyouaresickorarenotfeelingwell.And...alwaysletyourmanagerknowifyouhave:

• diarrhea • vomiting • sorethroatwithfever • jaundice(yellowingoftheskinandeyes)

Ifyoubecomesickatwork,yourmanagermightaskyoutostopworkingaroundfoodorequipment.Remember–sickworkerscancontaminatefoodandmakeotherssick.

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Application ExercisesCan They Handle It?Directions:Foreachsituation,shouldtheworkerbeworking?

Yes No Suehasdevelopedasorethroatwithfeversincecomingtowork.

Yes No Cindyhasitchyeyesandarunnynose.

Yes No Tomvomitedseveraltimesbeforecomingtowork.

Yes No Juanitahashadasorethroatforseveraldaysbutstillcametoworktoday.

Yes No Rhondahasmadeseveraltripstothebathroombecauseshehasdiarrhea. Yes No Paulhasbeencoughingallmorning.

What Did Karen Do Wrong?Directions:Kareniswashingherhandsafterhandlingrawchicken.Markan“X”nexttoeachstepthatKarendidnotproperlyfollow.

_____Karenwetsherhandswithwarmrunningwaterattheproducesink.

_____Karenputsdishdetergentonherhandsandlathersup.

_____Karenscrubsherhandsfor20seconds.

_____Karenrinsesthemthoroughlyunderrunningwater.

_____Karendriesherhandsusingapapertowel.

ForeachstepthatKarendidnotproperlyfollow,whatshouldshehavedone?

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Check Their HandsDirections:Whatmusteachofthefollowingworkersdobeforetheybeginhandlingfood.

Maria–shehaspolishednails.

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Janine–shehaslongnails.

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Samantha–shehasshortnails.

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Bob–hehasasoreonthetopofhishand.

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What Did Sue Do Right?Directions:Beforegoingtowork,Suetookashower,trimmedherfingernails,andputonafreshcoatofnailpolish.Shethenputonherbracelet,awatch,andhercleanclothesandwenttowork.WhatdidSuedorightandwhatdidshedowrong?

Right Wrong

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Test Your Knowledge – True or False

T F Jewelryshouldnotbewornwhenhandlingfood.

T F Nailpolishandfalsefingernailscanbewornwhenhandlingfoodif single-useglovesareworn.

T F Batheorshowerbeforecomingtoworkeachday.

T F Afterwashingyourhands,rinsethemundercoolwater.

T F Youcancontaminatefoodifyoutouchitaftersneezingintoyourhands.

T F Washyourhandseachtimeyoutouchyourfaceorhair.

T F Adirtyaproncouldbeasourceofharmfulmicroorganisms.

HACCP in Your Schools 9

Thermometers

Another major cause of foodborne illness is temperature abuse of potentially hazardous food. Potentially hazardous foods are low acid, moist, and contain some protein. Temperature abuse occurs when potentially hazardous food is between 41º and 140ºF for four hours or longer. The temperature range, harmful bacteria can grow, multiply, and possibly cause foodborne illness. To prevent temperature abuse, minimize the time that potentially hazardous food is in the temperature danger zone by:

• checking the temperature of potentially hazardous food during storage, after cooking, and

while holding before and during serving. • checking the temperature of refrigerators, freezers, and hot-holding cabinets every

morning. • recording temperature observations on the appropriate monitoring form. • following the corrective actions outlined in your HACCP binder when temperature

standards are not met. Calibration

The only way to properly check temperatures is to use an accurate thermometer. Check the accuracy of all food thermometers:

• at least once a day. • every time its dropped. • after it has been exposed to extreme temperatures.

You can use one of two methods to check the accuracy of your food thermometers. The most

commonly used method is the ice-point method. Immerse the stem of the thermometer in a container of crushed ice and cold water and wait about thirty seconds. The thermometer should read 32°F. If it does not, it needs to be adjusted. The second method uses boiling water. Boil water and then immerse the stem of the thermometer in the water. Be very careful when using this method so that you do not burn yourself. The reading should be 212°F. If it does not, then adjust the thermometer so that it does.

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Application ExercisesWhat’s Wrong?Directions:InthespacebelowdescribewhatSamanthadidwrong.

Samanthaisresponsibleforcheckingtheaccuracyofthefivemetal-stemthermometersthatareusedtocheckfoodtemperatures.Shegetsallofthemetal-stemthermometersfromtheirstoragelocation.Shethengetsalargedrinkingcupandfillsitwithicecubesandthencoldwater.Sheletsitgetcold.Shethenputsallofthethermometersintotheicewater.Threeofthethermometerswereat32ºF.Twowerenot.SamantharecordsontheDailyProductionPlanthatshehascheckedtheaccuracyofthethermometers.Sheputsthethermometersbackintotheirstorageplacesothattheycanbeusedlaterintheday.

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Test Your Knowledge – True or False

T F Ifmeasuringthetemperatureofready-to-eatfoods,cleanbutdonot sanitizetheprobeorstemofthethermometerbetweeneachuse.

T F Foodisinthetemperaturedangerzonewhenitisbetween41°Fand145°F.

T F Checktheaccuracyofallfoodthermometerseachdaybeforethey areused.

T F Thecorrectreadingofathermometermustbe45oFwhenusingthe ice-pointmethodtocalibrateathermometer.

T F Toaccuratelycheckthetemperature,fillacontainerwithcrushediceand thencoldwater.Insertthethermometerprobeintothecontainerandthen checkthetemperature.

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Purchasing and Receiving Allfoodthatisusedinyourschoolkitchenmustbefromasafeandapprovedsource.Safeandapprovedsourcesaresuppliersthatmeetpertinentlawsandregulations. Inspectallfooddeliveriesbeforeputtingtheminstorage.Usethecriteriathatisin2-5:SafeFoodHandlingofyourHACCPbindertodetermineiffoodsthataredeliveredwillbeacceptedorrejected.

Criteria for Accepting or Rejecting a Food Delivery

Food

Raw meat and poultry

Raw seafood

Fresh produce

Dairy products

Eggs

Refrigerated and frozen processed food

Criteria to Accept Delivery

41ºForcolder.StampedwithUSDAinspectionstamp.Goodreddish-pinkcolorandnoodor.Packagingcleanandingoodconditionandnosignsoftampering.

41ºForcolder.Goodcolorandnooff-odors(ammoniaodor).Fleshisfirmandshinywithnobrownishoryellowishdiscolorations.Skinandflesharemoistbutdonothaveaslimyfeel.Packagingcleanandingoodconditionandnosignsoftampering.PackedUnderFederalInspectionsealispresent.

Cleanandgoodconditionandnosignsoftampering.Ifproduceiscutorprocessed,itmustbeat41ºForcolder.

41ºForcolder.Packagingcleanandingoodconditionandnosignsoftampering.Allproductsarepasteurized.

Shelleggsat45ºForcolder;liquideggsat41ºForcolder.Cleananduncracked.Packagingcleanandingoodconditionandnosignsoftampering.

41ºForcolder;iffrozen,theproductisrocksolid.Packagingcleanandingoodconditionandnosignsoftampering.

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Food

Foods in reduced oxygen packaging (ROP)

Canned foods

Dry foods

Ultra-high temperature pasteurized food (UHT)

Baked Goods

Criteria to Accept Delivery

Iftheproductrequiresrefrigeration,itisat41ºForcolder.Packagingcleanandingoodconditionandnosignsoftampering.Labelscanbereadandattachedtotheproduct.

Containercleanandingoodconditionandnosignsoftampering.Labelintact.Norustorcorrosionofthecan.Nobulges.Iftherearedents,thedentsarenotsharpandarenotonaseam.

Packagingcleanandingoodconditionandnosignsoftampering.Nosignsofpestinfestation.

Packagingcleanandingoodconditionandnosignsoftampering.Ifproductrequiresrefrigeration,itisat41ºForcolder.Labelisattachedandcanberead.

Packagingcleanandingoodconditionandnosignsoftampering.Productsarenotmoldy.

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Application ExercisesAccept or RejectDirections:Markwithan“X”,whichofthefollowingfoodsshouldbeaccepted.

_____Tenpoundpackageofgroundbeefthatisgrayincolor

_____Twocartonsofshelleggsthatareat50ºF _____25-poundbagofflourwithasmalltearinthebottomcorner

_____Caseofcannedcorn,onecanisslightlydentedbutthedentisnotontheseam

_____Two,one-galloncontainersofmilkthathaveasell-bydateofyesterday

_____Frozenpizzasthathavethawedcompletely

_____Packagedlettucethatisinacleanbagthatislabeled

Test Your Knowledge – True or False

T F Shelleggsthatareat45ºFaresafetoaccept.

T F Youcanacceptdentedcansaslongasthedentisonlyontheseam.

T F Meatthatisbrownincolorisokaytoacceptbecauseitwillbecooked.

T F Checkthetemperatureofeverycartonofmilkbeforeputtingintostorage.

T F Ifafrozenfoodisrockhard,itcanbeputinthefreezer.

T F Watermarksonacontaineroffrozenfoodisasignoftemperature-abuse.

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Storage Whenfoodisnotproperlystoredoritisnotusedinatimelymanner,itcouldbecomeunsafetoeat.Unsafestoragetemperaturesalsocreateconditionsthatallowharmfulbacteriatogrow.Unsafestoragepracticescouldmakefoodunsafetoeat.

Safe Storage Guidelines • Donotremovethelabelsfromcommerciallyprocessedfood.Ifremoved,labelthe containerwiththenameofthecontents. • Dateeverythingwhenitisreceived. • Rotateproductstoensurethattheoldestfoodisusedfirst–firstin,firstout. • Throwoutfoodthatispastdated. • Storefoodindesignatedareasawayfromwallsandatleastsixinchesabovethefloor. • Keepallstorageareasclean,dry,wellventilated,andattheproperstoragetemperatures. • Cleanallstorageareasonaregularbasis.

Chemical Storage • Storecleaningsuppliesandotherchemicalsawayfromallfood,dishes,utensils,linens, andsingle-useitemsandatleastsixinchesabovethefloor. • Keepcleaningsuppliesandchemicalsintheiroriginalcontainers. • Ifcleaningsuppliesandchemicalsarenotintheiroriginalcontainers,clearlylabelthe sideoftheholdingcontainerwiththenameofthecontents.Donotlabelthelidbecause lidsareinterchangeable. • KeepMaterialSafetyDataSheets(MSDS)inthechemicalstoragearea.

Frozen Storage • Placeafreezerthermometernearthefrontofthefreezer. • Keepthetemperatureat0°Forcolderandchecktemperaturedaily. • Placefrozenfooddeliveriesinthefreezerassoonastheyhavebeeninspected. • Storeawayfromwallsandatleastsixinchesabovethefloor. • Donotoverloadfreezersandstorefoodtoallowforgoodaircirculation. • Neverputhotfoodinsidethefreezer. • Ifnecessary,defrostfreezersregularly. • Keepthefreezerclosedasmuchaspossible.

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Refrigerated Storage • Placearefrigeratorthermometeronthetopshelfnearthedoor. • Keeptemperatureat39°Forcolderandcheckeachday. • Donotlineshelveswithfoilorothermaterialsbecausethispreventsfoodaircirculation. • Storefoodtoallowforgoodaircirculation. • Storefoodawayfromwallsandatleastsixinchesabovethefloor. • Storerawfoodsbelowcookedorready-to-eatfoods. • Donotputlargevolumesofhotfoodintotherefrigeratortocool. • Coverfoodproperlytopreventcross-contamination.

Dry Storage • Settemperaturebetween50°Fand70°Fandcheckoncepermonth. • Ifpossible,maintainhumiditylevelsbetween60%and70%. • Storedryfoodawayfromwallsandatleastsixinchesabovethefloor. • Keepdryfoodoutofdirectsunlight. • Storefoodindurablecontainersthatcannotbedamagedbywaterorpests.

Hot-holding Cabinets • Placeathermometeronthetopshelfnearthefrontoftheunit. • Settemperatureat140°Forhotterandcheckbeforeputtingthefirstpanoffoodintothecabinet.

First In, First Out (FIFO) Past-datedfoodwillloseitsqualityandsometimesbecomeunsafeovertime.Firstin,firstout(FIFO)isonewaytopreventthis.Whenfoodsarereceived,puttheoldestinthefrontandthenewestintheback.Throwoutfoodsthatarepast-dated.

Preventing Cross-Contamination during Storage Whenharmfulmicroorganismsaretransferredfromonethingtoanother,cross-contaminationhasoccurred.Ifyouarenotcareful,itcanhappenveryeasilyduringstorage.Forexample,cross-contaminationcantakeplacewhenrawfood(likechicken)touchesordripsontoaready-to-eatfood(likelettuce).Or,itcanhappenwhenfoodisstoredinacontainerthathasnotbeenproperlycleanedandsanitized.Topreventcross-contaminationduringstorage:

• Store food in designated storage areas–keepfoodawayfromdishwashingareas, garbagerooms,andfurnacerooms.Neverstorefoodnearchemicalsorcleaningsupplies, andkeepitoutfromunderstairwaysandpipes.

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• Store food in cleaned and sanitized containers–coverwithtight-fittinglids, plasticwraporaluminumandlabelthenewcontainerwiththenameofthefood, amountoffood,andthedatetobeused. • Store raw meat, fish, and poultry separately from prepared and ready-to-eat food– iftheseitemscannotbestoredseparately,storerawfoodsbelowpreparedorready-to-eat food.Storerawmeat,fish,andpoultryinthefollowingorderintherefrigerator:whole fish,beef,andpork;groundmeatsandfish;andwholeandgroundpoultry.

Storage Temperatures for Select Foods

Food Temperature Other Requirements

Raw meat 41°F Tightlywraporplaceitinadeepcontainer.

Raw poultry 41°F Storeice-packedpoultryinself-drainingcontainers.

Changeiceoftenandsanitizethecontainerregularly.

Raw fish 41°F Tightlywraporstoreinoriginalpackaging.

Shell eggs 41°F Usewithinfourweeksofthepackingdate.

Dairy 41°F Discardifpasttheuse-byorexpirationdate.

Frozen dairy6°F-10°F Discardifpasttheuse-byorexpirationdate. products

Fresh produce Varies Storeinacleancontainer.

Cut produce 41°F Ifdeliveredpackedonice,storethatway.

Reduced oxygen

41°F Discardifpasttheuseuse-byorexpirationdate. packaged (ROP) foods

UHT foods 50°F-70°F Onceopened,storeat41°Forcolder.Readthelabel

todetermineiftheproductneedstoberefrigerated.

Canned/dry 50°F-70°F

Ifremovedfromitsoriginalpackaging,storeinairtight, food clearlylabeledcontainers.

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Date Marking Onecommoncauseoffoodborneillnessispreparingfoodtoofarinadvanceofservice.Manyschoolspreparefoodsinadvancebecauseitiseconomical.Thesefoodsarecalledpre-preparedfoods.Manyschoolsalsosaveleftovers,somethatmustbeproperlycooled.Pre-preparedfoodscanbefrozenforuptofourweeksandleftoverscanbefrozenorrefrigeratedforuptothreedayssoitisimportanttoknowwhichiswhich.

• Pre-prepared Foods–menuitems(ormenuingredients)preparedinadvanceforfuture servicebeyondaspecificmeal.Thesearefoodsthataremadein-houseandthenfrozen foruptofourweeks.Examplesincludecookedgroundbeef,spaghettisauce,chili,and bread.Thisdoesnotincludecommerciallyprocessedpre-preparedfoods,suchasHot Pocketsorfrozenpizza.Followthemanufacturerguidelinesforthestoragetimeof commerciallyprocessedfoods.

• Leftovers–menuitems(ormenuingredients)thatarepreparedin-houseforaspecific day’sserviceandthatarenotserved.Examplesincludeapotofsoupthatisinahot-holding cabinetorahalfemptypanofhotdogchilithatisontheservingline.Leftoversalso includeopenedcontainersorpackagesofcommerciallyprocessed,ready-to-eatfoods, suchaspotatosalad,tunasalad,ordelimeats.Thesefoodsmustalsobeusedwithinthree daysfromthedatethepackageisopenedorusedbythedatestampedonthepackage, whicheverissooner.

Handling Pre-prepared Foods Onlythefoodsthatareonthepre-preparedlistinBinder1:RecipeandMenusoftheHACCPPlancanbefrozenforuptofourweeks.Preparedfoodsmustbestoredinshallowcontainerssotheywillfreezequickly.Thecontainermustbecoveredwithalidorappropriatefreezerwrap.Allpre-preparedfoodsmustbelabeledas:

Pre-prepared NAME OF FOOD, amount and the date and time the item was prepared

Thismustbewrittendirectlyonthefreezerwraporonfreezertapethatissecuredtothelidorwrapusingablackpermanentmarker. Ifamenuitemisnotonthelistand/orthehandlingproceduresarenotontherecipe,thentheitemmustbehandledasaleftoverandusedwithinthreedays.Furthermore,onceanitemthatisonthelistispreparedforservice,anyremainingportionsmustbehandledasaleftover.Forexample,cookedgroundbeefthatwaspreparedandfrozentwoweeksagoisusedtomakespaghettisauceonaMonday.Onepanofspaghettisauceisstillinthehot-holdingcabinet,thispanmustberefrigeratedorfrozenandusedwithinthreedays.Justbecauseitisonthelistofpre-preparedfoods,doesnotmeanthatitcanbefrozenagainandsavedforanadditionaltwoweeks.

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Handling Leftovers Allleftovers–potentiallyhazardousornon-potentiallyhazardous,refrigeratedorfrozen–mustbeusedwithinthreedays.Thisdoesnotincludeunopenedcontainersofcommerciallyprocessedfoods,suchaspretzels,muffins,andmilk,thatwereontheservingline. Furthermore,itisimportanttorememberthatnotallfoodscanbesavedasaleftover.Ifthefoodispotentiallyhazardous(asindicatedonthestandardizedrecipeorprocedure),thenyoumustcheckitstemperaturetobesurethatitcanbesafelysavedasaleftover.Ifthetemperatureis140°Forhotteror41°F,thenyoucansafelysaveitasaleftover.Allleftoversthathavebeendeterminedtobesafemustbecoveredandlabeled:

Leftover NAME OF FOOD, amount and date and time item was prepared and is to be used

Thisinformationmustbewritten,usingablackpermanentmarker,directlyonthewraporontapethatissecuredtothelidorwrapusingablackpermanentmarker.Alsonotetheamount,thetemperature,andthedatetheitemistobeusedinsection15ofyourDailyMealProductionPlan.Iftheitemisnotatasafetemperature,theitemmustbethrownitout.Notethisinsection12ofyourDailyMealProductionPlan. Allleftoversmustbeusedwithinthreedaysfromthedateofpreparation.Iftheleftoverispotentiallyhazardousandistobeservedhot,itmustbereheatedto165°Forhotterbeforeserving.Iftheleftoverispotentiallyhazardousandistobeservedcold,itmustbeheldat41°Forcolderbeforeserving.Preparedfoodsandleftoversshouldbereheatedonlyonetimeafterinitiallycookingthemandthendiscarded.

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Application ExercisesWhat Is the Correct Storage Temperature?Directions: Recordtheproperstoragetemperatureforeachfooditeminthespaceprovided.

_____Individualcartonsofmilk _____Freshchickenpieces

_____Choppedlettuce

_____Precookedfrozenbeefpatties _____Cansofsoup

_____Freshgroundturkey

_____Liquidpasteurizedeggs

_____Bagofflour

_____Wholeapples

_____Frozenpizza

_____Commerciallyprocessedbrownies

_____Cannedfruitcocktail

_____Cutbananas

_____Tunasaladmadein-house

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What’s Wrong?Directions:InthespacebelowdescribewhatJanetdidwrong.

AshipmentwasdeliveredtoHilltopElementaryinearlyMay.Janet,whowasinchargeofreceiving,inspectedtheshipmentandimmediatelybeganstoringtheitems.Sheloadedacaseofsourcreamonthedollyandwheeleditovertothereach-inrefrigerator.Whensheopenedtherefrigerator,shenoticedthatitwasfull,however,shedidfindaplaceforthesourcreamonthetopshelfnexttoseveralpackagesoffreshgroundbeef. Next,sheputseveralcasesoffreshgroundturkeyinthewalk-inrefrigerator.Shenoticedthatthetemperatureontheoutsideofthewalk-inwas39°F.AsJanetmovedinside,shebumpedintoahotstockpotofchilithatwasonthefloor.Shemovedthechilioverandmadeaspaceonthefloornexttothedoorforthegroundturkey. Janetreturnedtothereceivingareaandloadedseveralcasesofpastaonthedolly.Shestackedtheboxesonshelvesinthedrystoreroomandgaveaquickglanceatthethermometerinthedrystorageroom,whichwas90°F.Whenshewasfinishedstackingtheboxes,Janetreturnedthedollytothereceivingarea.

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Organize this RefrigeratorDirections:Organizeyourrefrigeratorsothateachfoodisprotectedfromcross-contamination.Tohelpyoudoso,identifywhichofthefollowingfoodsiscookedorready-to-eatbymarkingan“X”inthespacenexttheproducename.Thenorganizeallfoodintherefrigerator.

_____Groundturkey

_____Choppedlettuce

_____Shelleggs

_____Leftoverspaghettiandmeatsauce

_____Freshtomatoes

_____Tunasalad

_____Americancheeseslices

_____Rawchickenpieces

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Test Your Knowledge – True or False

T F Youmuststoredeliveriesimmediatelyafteryouhaveinspectedthem.

T F Youmustcheckthetemperaturesofallrefrigeratorseachday.

T F Youmuststorefoodsthataretheoldestinthefrontandthe newerfoodsintheback.

T F Leftoverchilimustbeusedwithinfourdays.

T F BreadthatwaspreparedonJanuary6andthatisfrozenmustbe usedbeforeFebruary6.

T F Allproducemustbewashedbeforestorage.

T F Freezertemperaturesneedtobecheckedatleastonceperweek.

T F Youcanstorecleaningsupplieswithfoodaslongasthecontainer isproperlylabeled.

T F Foodsmustbestoredatleastsixinchesabovethefloor.

T F Rawmeatmustalwaysbestoredbelowcookedorready-to-eatfood.

T F Unopenedcartonsofmilkthatareontheservinglineatthe endofthedaymustbeusedwithinthreedays.

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Preparation Threethingstorememberwhenpreparingfood–preventcross-contamination,preventtemperature-abuse,andpracticegoodpersonalhygiene.

Prevent cross-contamination by: • Washinghandsproperlybeforeworkingwithfoodandaftertouchingrawmeat,poultry, orseafood. • Usingdifferentcuttingboardsandutensilstokeeprawandready-to-eatfoodseparate. • Cleaningandsanitizeallworksurfacesandequipmentaftereachtask,especiallyafter workingwithrawfood. • Preparingrawandready-to-eatfooditemsinseparateareasofthekitchen,ifpossible.

Prevent time-temperature abuse.Harmfulmicroorganismsgrowandmultiplyattemperaturesbetween41°Fand140°F(thetemperaturedangerzone).Minimizetheamountoftimefoodisinthetemperaturedangerzoneby: • Removingonlyenoughfoodfromtherefrigeratorthatcanbepreparedinonehour. • Refrigeratingfoodifinterruptedduringpreparation. • Refrigeratingorcookingfoodassoonaspreparationiscomplete.

Practice good personal hygiene.Washinghandsfrequentlyandproperlyduringfoodpreparationisimportant.Keepingclothescleanandnailscleanandshortisalsoimportant.Andneverworkwithfoodifyouaresick.

Thawing Frozen Foods Freezingdoesnotkillmicroorganisms,butitdoesslowtheirgrowth.Whenfrozenfoodisthawed,theoutersurfacemightwarmupenoughtoallowharmfulmicroorganismstogrow.Becauseitcantakemorethanfourhourstothawmostfoods,thawfood:

• In a refrigerator at 41°F or colder–planaheadwhenthawinglargeitemssuchas turkey–theycantakethreetofourdaystothaw. • Under cool running water–thewaterflowmustbestrongenoughtowashfood particlesintothesinkdrain. • In a microwave oven if the food will be cooked immediately–largeitems,suchas roastsorturkeys,mightnotthawwellinamicrowaveoven. • As part of cooking–whencookingfrozenhamburgerpatties,thehamburgersarethawed andthencookedtoaminimuminternaltemperatureof155°Ffor15secondsallinonestep.

HACCP in NC Schools  Page 24 

Cooking Temperatures After safely preparing food, cook it to the correct temperature to kill harmful microorganisms. Always use a thermometer to verify final cooking temperatures. Cooking temperatures for several common food items:

Food

Minimum internal

temperature Poultry

165oF

Stuffing and stuffed meat

165oF

Dishes that include potentially hazardous ingredients

165oF

Ground meats (including beef, pork, and other meat or fish)

155oF Injected meats (including brined ham and flavor-injected roasts)

155oF

Pork, beef, veal, and lamb

145oF for steaks/chops

155oF for roasts Fish, whole or fillets Stuffed fish (or stuffing containing fish) Ground, chopped, or minced fish

145oF 165oF 155oF

Shell eggs for immediate service Shell eggs that will be hot-held

145oF 155oF

Fruits or vegetables that will be hot-held

135oF

Commercially processed, ready-to-eat food that will be hot-held

135oF

Potentially hazardous food cooked in a microwave oven

165oF

When cooking in a microwave oven:

• Cover food to prevent drying. • Cook food to 165°F (74°C). • Rotate or stir food halfway through cooking. • Take food’s temperature and let stand for two minutes after cooking.

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Other Preparation Tips • Leaveallingredientsintherefrigeratoruntiltheyarereadytobemixed. Preparesaladsinsmallbatchestopreventtime-temperatureabuse. • Cookeggsthatarecrackedopenandcombinedinabowlrightaftermixing. • Preparebatterinsmallbatchesandimmediatelyrefrigeratewhatisnotusedat 41°Forcolder. • Neverusethesamecontainerofbatterorbreadingformorethanoneproduct.Throw awayanyunusedbatterandbreading. • Preparefruitandvegetablesawayfromrawmeat,poultry,seafood,andeggs.Wash fruitandvegetablesundercoolrunningwaterbeforecutting,cooking,orcombining themwithotheringredients.Refrigerateallcutfruitsandvegetables.

Cooling and Reheating Food Coolingandreheatingareimportantstepsinthepreparationoffood.Duringcooking,minimizethetimefoodisinthetemperaturedangerzone.Whenreheatingfood,makesureitquicklyreachesasafetemperature.Beforecoolingfood,reducethequantityorsizeofthefoodbydividinglargefooditemsintosmallerportions.

Four methods for cooling food: • Placefoodinanice-waterbathandstirfrequently.Oncecooled,pourfoodintoapan, looselycover,andrefrigerate. • Placetightlypackagedfoodinablastchillerortumblechiller. • Cutlargepiecesofmeatintosmallerpiecesbeforerefrigerating. • Putfoodinapanatadepthofnomorethantwoinches,looselycover,andrefrigerate.

When reheating food: • Reheatpreviouslycooked,potentiallyhazardousfoodto165°Forhotterforfifteenseconds withintwohours.Ifthefoodhasnotreachedthattemperaturewithintwohours,throwitout. • Neverreheatfoodsmorethanonetime.

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Application ExercisesLet’s Get Cooking Directions: Recordthesafecookingtemperatureforeachfooditem.

_____Rawbeefpatties

_____Fishsticks

_____Chiliwithgroundbeef

_____Toastedcheesesandwich

_____Spaghettiwithmeatballs

_____Frozenpizza

_____Greenbeans

What’s Wrong?Directions:InthespacebelowdescribewhatdidSharondadowrong.

At12:30p.m.,Sharondacheckedthetemperatureofapanofspaghettiwithmeatsaucethathadbeenontheservingline.Itwasat140°F.Shelooselycovereditbeforeputtingitintotherefrigerator.At2:45p.m.,shecheckedthetemperatureandfoundthatthepanofspaghettiwithmeatsaucewasat86°F.Thenextday,Sharondapulledoutthepanofspaghettiandreheateditto165°Fbeforeputtingitontotheservingline.

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What’s Wrong?Directions:InthespacebelowdescribewhatAnndidwrong.

Annisresponsiblefortakingthetemperatureofallfoodsbeforetheyareputontheservingline.Lasagnaisbeingservedthatday.At10:30a.m.beforesheremovesthelasagnafromtheoven,shechecksitstemperatureusinganoventhermometer.Thereadingisover150°FsoAnnpullsitoutoftheovenandputsitintoahotcabinet.Shenotes150°Fonthedailyproductionsheet.At11:00a.m.shechecksthetemperatureofthelasagnawithametal-stemmedthermometerbeforeputtingitontheservingline.Itisat132°F.Annfiguresthatonlythirtyminuteshaspassedsosheputsthelasagnaontheservingline.

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Test Your Knowledge – True or False

T F Cookturkeyto155°Forhotterforfifteensecondstomakeitsafetoeat.

T F Cookbeefhamburgerpattiesto145°Forhotterforfifteenseconds tomakethemsafetoeat.

T F Cuttingmeatintosmallpiecesisonewaytocoolitproperly.

T F Immersingfrozenfoodunderwarmrunningwaterisasafewaytothawfood.

T F Bacteriamultiplymostrapidlyatroomtemperature.

T F Leftovercasserolesshouldbereheatedtoatleast130°F.

T F Tightlycoverallfoodsthatarebeingcooledbeforeputtingthem intherefrigerator.

HACCP in NC Schools  Page 28 

Service Food must be handled safely not only before it is served but also while it is being served. Therefore, equipment used to keep foods hot or cold before and during serving must be properly maintained. Hot-Holding Food

• Hold potentially hazardous food at 135oF or hotter. • Only use hot-holding equipment that keeps food at 135oF or hotter. • Never use hot-holding equipment to reheat food. • Check food temperatures with a thermometer at least every four hours. • Protect food from contaminants with covers or sneeze guards. • Prepare food in small batches so food is not held for long periods of time.

Cold-holding Food

• Hold cold food that is potentially hazardous food at 41oF or colder. • Only use cold-holding equipment that can keep food at 41oF or colder. • Do not store food directly on ice. • Check food temperatures with a thermometer at least every four hours. • Protect food from contaminants with covers or sneeze guards. • Prepare food in small batches so food is not held for long periods of time.

Kitchen Workers

• Store serving utensils in the food with the handle extended above the container rim; on a clean, sanitized food-contact surface; or under cold running water.

• Use cleaned and sanitized utensils with long handles to serve food. • Minimize bare-hand contact with food that is cooked or ready-to-eat. • Practice good personal hygiene, such as wearing clean clothes and hair restraints and

washing hands frequently and properly. Servers

• Do not touch food-contact areas of plates, bowls, glasses, or cups. • Do not stack glassware and dishes when serving. • Store flatware and utensils so handles will be touched and not food-contact surfaces. • Minimize bare-hand contact with food that is cooked or ready-to-eat. • Use ice scoops or tongs to get ice. • Practice good personal hygiene, such as wearing clean clothes and hair restraints and

washing hands frequently and properly. Self-Service Areas

• Protect food on display with sneeze guards or food shields. • Label containers on the food bar. Label handles with the name of salad dressings. • Keep hot food at 135oF or hotter and cold food at 41oF or colder. • Replenish food on a timely basis. • Separate raw meat, fish, and poultry from cooked and ready-to-eat food. • Do not let customers use soiled plates or silverware for refills.

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Reserving food Onceafoodtouchesthestudent’strayithasbeenserved.Onceserved,mostfoodscannotbere-servedtoanybody.Theonlyfoodsthatcanbere-servedarecommerciallypackagedfoods,suchas:

• cookies, • cartonsofmilk, • icecreambars, • bagsofchipsorpretzels,and • juiceboxes.

Forexample,ifthestudentisgoingthroughtheservinglineandputsacommerciallypackagedfoodonhisorhertrayanddiscoversthattheycannotpayforit,itcanberecoveredbythecashierandre-served.However,ifthestudentpaysfortheitem,leavestheservingline,andthenwantstoreturntheitem,theitemcannotberecoveredandre-served. Sometypesoffooddonothavetobeusedwithinthreedaysafterplacementonaservingline.Commerciallyprocessedfoodsthatareinunopenedpackagesthathavebeenonaservinglineorthathavebeendisplayedinarefrigeratedcase,suchasamilkbox,donothavetobeusedwithinthreedays.Thethree-dayruleappliestofoodsthatwerepreparedin-house,suchasfruitsaladorlasagna,aswellastoopenedpackagesofcommerciallyprocessedfood,suchasa24-packofmuffins.Rememberthoughifthepackageisdamagedinanyway,thefoodcannotbere-served.Also,ifthefoodispotentiallyhazardousandithasbeenatunsafetemperaturesthenitalsomustbethrownout.

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Application ExercisesTo Reserve or Not to Reserve?Directions: Whichofthefollowingfoodscanbesafelyreserved?

Yes No Icecreambarsoldtoastudentbutthenreturnedtothecashier.

Yes No Cartonofmilkservedtoanelementaryschoolchildwhosaysthatthey donotwantit.

Yes No Bagofchipsthatastudentputsonhistraybuthasnomoneytopayforit sogivesitbacktothecashier.

Yes No Saladthatastudentputonthetraybutdecidestheydonotwantit.

Yes No Bagofpretzelsthatastudentboughtbutreturnedtothecashier.

Yes No Browniesbakedintheoperationthatastudentbuysbutthenwantsto exchangeforcookies.

What’s Wrong?Directions:InthespacebelowdescribewhatMaryandSharondidwrong.

MaryandSharonareworkingtheservinglineatHaysbrookMiddleSchool.MaryisresponsibleforthecashregisterandSharonforservingfood.TwostudentscamethroughthelineandSharongavethemthemealoftheday–bakedchicken,mashedpotatoes,andgreenbeans.OneofthestudentsdecidedthathedidnotwantitandwantedahamburgerinsteadsohegavehisfoodbacktoSharon.Shetookitandservedittothestudentwhowasbehindhim.Atthecashregister,onestudentdecidedthathedidnotwantthechipsthatheputonhistrayandMarylethimreturnthechips.LateronastudentcamebackuptoMaryandsaidthattheywerenotgoingtodrinktheirmilksothatshecouldgiveittosomebodyelse.Marytookitandthrewitout.

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Test Your Knowledge – True or False

T F Iffoodisnotheldatthepropertemperature,thosewhoeatit couldgetsick.

T F Foodheldatroomtemperatureisconsideredtobeinthetemperature dangerzone.

T F Abagofchipsthatastudentputsontheirtraycanbereturned.

T F Oncemilkisserved,itcannotbereturnedtothecashier.

T F Tongsorhandscanbeusedtodispenseice.

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Cleaning and Sanitizing Cleaningandsanitizingisapartofyourfoodsafetyprogram.Improperlycleanedandsanitizedsurfacesallowharmfulmicroorganismstobetransferredfromonefoodtootherfoods.

• Cleaning–removingdirtfromsurfaces.Todoso,oneusesacleaningagent,suchas solventcleaners,acidcleaners,andabrasivecleaners. • Sanitizing–reducingharmfulmicroorganismsthatareonaproperlycleanedsurfaceto asafelevel.Sanitizingagentsonlyworkwhenthesurfacehasbeenproperlycleaned andrinsed.

Two types of sanitizing methods are commonly used: • Heat–usinghotwaterthatisbetween170°Fand180°For • Chemicals–chlorineat50ppminwater;quaternaryammoniaat200ppm;oriodine at12.5ppm.

Cleaningandsanitizingcanbedoneinathree-compartmentsinkorinadishmachine.Inathree-compartmentsink,fourstepsmustbefollowed:

Wash–watertemperatureatleast110°F. Rinse–watertemperatureatleast110°F. Sanitize–hotwatertemperatureof171°Forchlorinesolutionof50ppm. Air-dry–neverhanddry. Dishmachinescanalsobeusedtocleanandsanitizeitems.Ahigh-temperaturedishmachineuseshotwatertosanitizedishes.Thefinalrinsetemperaturemustbeatleast180°F.Thetemperatureofthewatermustbemeasuredatthemanifoldeverydaybeforethefirstloadofdishesiswashed.Withachemicalsanitizingmachine,thefinalrinsewatermustbebetween75°Fand120°F.

Measuring sanitizing concentration Atestkitthataccuratelymeasurestheconcentrationofsanitizingsolutionsmustalsobeavailableandused.Thestrengthofsanitizingsolutionsmustbemeasuredfrequently.

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Food-contact Surfaces Afood-contactsurfaceisasurfacefoodtouches.Examplesinclude:utensils,cuttingboards,slicers,countertops,storagebins,bakingsheets,andrefrigeratorshelves.Food-contactsurfacesmustbecleanedandsanitized. Ifyoucannotcleanandsanitizetheiteminathree-compartmentsinkorinthedishmachine,thenyouwillneedtocleanin-place.Wash,rinse,spraywithaproperlypreparedsanitizingsolution,andairdry. Storecleanedandsanitizeditemsinaclean,drylocationthatisnotexposedtosplash,dust,orothercontaminationatleastsixinchesabovethefloorinaself-drainingpositioncoveredorinverted.

Material Safety Data Sheets (MSDS) OSHArequiresanMSDSforallhazardouschemicals.TheMSDSletsyouknowaboutthechemicalsthatyouareusing.Italsogivesyouinformationabouthowtoproperlystoreandhandlethesechemicals.OneveryMSDS,befamiliarwiththefollowingsections:

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

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Application ExercisesDirections: Placean“X”nexttotheitemsthatarefood-contactsurfaces.Theseitemsneedtobebothcleanedandsanitized.

_____Stockpots _____Gasketsontherefrigerator

_____Plates _____Trashcans _____Cuttingboards _____Tablesinthediningarea

_____Walls _____Baseofthemixer

_____Forks _____Bakingsheets _____Floors

What’s Wrong?Directions:DescribewhatSarahdidwrong.

Sarahiscuttinguprawchickenbeforecookingthemtodayforlunch.Afterfinishing,sherinsestheknifeinthehandsinkanddriesitwithadishtowel.Sarah’smanagertellsherthatSueisnotcominginbecausesheissicksoshewillhavetochopuplettuceforsalads.Sarahtakestheknifesheusedwiththechickendipsitintoasanitizingsolutionandthenusesittochoplettuceforsalads.Whilemakingsalads,themanagertellsSarahthatthechickenneedstobecutintosmallpiecessoshestopschoppinglettuceandcubesthechicken.Afterfinishing,shereturnstochoppingthelettucefortheday.

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Test Your Knowledge – True or False

T F Surfacesmustbesanitizedbeforetheycanbecleaned.

T F Cleaningreducesthenumberofmicroorganismsonasurface toasafelevel.

T F Theexteriorofarefrigeratorisanon-foodcontactsurfacesoitneeds tobecleanedbutnotsanitized.

T F Achlorinesanitizingsolutionmustbeatleast100ppmtobesafetouse.

T F Aftercleaningandsanitizingitems,drywithacleancloth.

T F Useatestkittochecktheconcentrationofchemicalsanitizerina three-compartmentsink.

T F MaterialSafetyDataSheets(MSDS)provideinformationabout hazardouschemicals.

T F Aslicerisafood-contactsurfacesoitmustbecleanedandsanitized.

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Integrated Pest Management Pests,suchasinsectsandrodents,cancontaminatefoodsuppliesaswellasdamageyourfacilities.Moreimportantly,theycanalsocontributetofoodborneillnessandotherdiseases.Pesticidesareoftenusedtocontrolpestsbutpesticidesalonearenotthesolution.Abettersolutionistohaveanintegratedpestmanagementprogram(IPM)aspartofyourfoodsafetyprogram.IPMminimizesrelianceonchemicalpesticides.ThetwobasicrulesofanIPMprogramaretodenypestsfoodandshelterandtoworkwithalicensedpestmanagementprofessional(PMP).

Denying Pests Food and Shelter Garbageisabreedingplaceforharmfulmicroorganismsandinsectsandcanserveasfoodforrodents.Ideally,atleastonegarbagecanineachworkareashouldhavealid.Theliddoesnothavetobeonagarbagecanwhileitisinuse.Constantlytakingoffalidandputtingitbackonisnotasanitarypracticesowashhandseachtimethistakesplace.Therefore,itisbesttokeepthelidsoffofthecanwhileitisinuse.Garbagecansareconsideredtobeinusewhenfoodisbeingprepared.Formostschoolcafeterias,garbagecanswillbeviewedasinuseduringallhoursthattheoperationisopen.Topreventotherproblemsassociatedwithgarbageandtrash:

• Useplasticlinersforgarbagecanstomakeiteasiertokeepclean. • Washgarbagecansdailyinsideandoutwithwarm,soapywater. • Keepareassurroundinggarbagecanscleanaspossible. • Userodenttrapsinandnearthegarbageareas. • Throwoutgarbagefrequentlyandproperly. • Storerecyclablesinclean,pest-proofcontainers. • Keepthedumpsteranddumpsterpadareacleaned.

Storage • Storeallfoodandsuppliesatleastsixinchesabovethefloor. • Coverfood. • Cleanupspilledfoodsimmediately. • Cleanstorageareasthoroughly. • Removefoods,suchasflour,sugar,pancakemix,fromtheiroriginalcontainersand putinproperlylabeled,food-gradecontainersthathaveatightlid.

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General • Eliminateconditionsthatallowpeststonest. • Usetrappingdevicesorothermeansofpestcontrol. • Keepworkanddiningareasfreefromdebris. • Cleancompressormotors,suchasthoseonrefrigeratorsandfreezers,astheyare primeareasforroachesbecausetheyhaveidealtemperaturesforbreeding. • Donotstorefoodslongerthantheirrecommendedtime.

Pests Associated with Stored Food Thesepestscanincludemothsandbeetlesthatfeedonandcontaminatestoredgrainproducts,suchasflourandrice.Again,thebestcontrolisprevention.Inspectallincomingitemsforthepresenceofpests,throwawayandcleanupallspilledorcontaminateditemspromptly,andkeepthegroundsclean.UseFIFOasastoragemethodasoldstockismorelikelytobecomeinfested.Adequateventilationisnecessarytoreducemoisturelevels.Whilepreventionisthebestcontrolmeasure,existinginfestationsarebesttreatedbyatrainedandknowledgeablePMP.

Using and Storing Pesticides • Keeppesticidesintheiroriginalcontainers.Neverstorepesticidesinoldfoodcontainers. • Storepesticidesinlockedcabinetsawayfromareaswherefoodisstoredandprepared. • CheckwithyourlocalCooperativeExtensionorstateregulatoryagenciesaboutthe propermethodfordisposingofoldorexcesspesticides. • KeepacopyofthecorrespondingproductlabelsandMaterialSafetyDataSheets inyourestablishment.

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Application ExercisesWhat’s Wrong?Directions:DescribewhatKendidwrong.

KenopenedupthekitchenonMondayandnoticedwhatlookedlikemousedroppingsinthestoreroom.Healsonoticedafewcockroachesnearthegarbagecan,whichwasnotremovedfortheweekend.Kencallsmaintenancetohavethemputinmousetrapsbutdecidestotreatthecockroacheshimself.HetakesacanofRaidandspraysitalloverthegarbagecanandinthearea.

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  Prepared by:   

Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist Department of Family and Consumer Sciences  NC State University, Raleigh, NC  27695‐7605 

  The material in this workbook, is based upon work supported by the NC Department of Public Instruction (NCDPI). Employment and program opportunities are offered to all people regardless of race, color, national origin, sex, age, or disability through North Carolina State University, North Carolina A & T State University, U.S. Department of Agriculture, and local governments cooperating.   Updated August 2010 by NCDPI "In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, gender, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, SW, Washington, D.C. 20250‐9410 or call (800) 795‐3272 or (202) 720‐6382 (TTY).  USDA is an equal opportunity provider and employer."