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 PlanResponding to a Food Recall

Key Terms

USDA GuidanceFood Safety ProgramHazard Analysis and Critical Control Points

(HACCP)Process ApproachStandard Operating Procedures (SOPs)Record KeepingFood 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 surfacesControlling time & temperature during preparationCooking potentially hazardous foodsCooling potentially hazardous foodsDate marking ready-to-eat, potentially hazardous foodsHandling a food recallHolding hot & cold potentially hazardous foodsPersonal HygienePreventing contamination at food barsPreventing cross-contamination during storage &

preparationReceiving deliveries

Standard Operating Procedures

Reheating potentially hazardous foodsServing foodStoring & using poisonous or toxic chemicalsTransporting food to remote sites (satellite kitchens)Using & calibrating thermometersUsing suitable utensils when handling ready-to-eat

foodsUsing time alone as a public health control to limit

bacteria growth in potentially hazardous foodsWashing fruits & vegetablesWashing hands

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 minimizesthe risk of passing along bacteria or viruses that can cause food borne illnesses. Follow state or local health department requirements.

Hand Washing!

!!

Thermometers!!!

Record Keeping

1. Cleaning & sanitizing log2. Cooking-reheating temperature log3. Cooling temperature log4. Damaged or Discarded Product log5. Food safety checklist6. Production log7. Receiving log8. Thermometer calibration log9. 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?

1. Process #1-No Cook Process2. Process #2-Same Day Service Process3. 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 dangerzone. 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 problemHave 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 trainingReview food safety principles including SOPs

on a regular basisRequire employees to attend food safety

trainingMaintain training and attendance recordsHold school nutrition managers responsible

for maintaining employee training standards