HACCP In Your SchoolBen Chapman, PhDAudrey Kreske, PhD

Before the training

•Talk with Child Nutrition Director about training status of substitutes▫They may need a separate training

•Answers in the manual to application exercises

•Think of personal stories

During training• Groups (meet new people and encourage

discussion)▫#1-8 on back of manuals▫Separate into groups 1-8

•Use large notepad to draw refrigerator after groups have completed the exercise▫Organize this refrigerator page 19

To highlight in the manual

•Time/temperature control for safety ▫Instead of potentially hazardous foods

•Temperature danger zone▫Change 140 to 135°F

•When you get sick •Storage

▫Date marking•Service

▫Application exercises

To highlight in the presentation

•At the end of each section▫Asks employees to go to workbook charts

and application exercises

•Infosheet▫Summary slide

Date MarkingPre-prepared foods

• Can be frozen for up to 4 weeks▫ Cooked ground beef,

spaghetti sauce

①Pre-prepared Name of Food

②Amount③Date and time item

was prepared

Leftovers• Can be refrigerated for

up to 3 days▫ Pot of soup, hot dog chili,

pre-portioned cheese containers

①Leftover Name of Food②Amount③Date to be used by OR

the date of preparation

Date MarkingShelf-life for Opened Commercially

Processed Foods

Cottage cheese 1 week

Processed cheese 1 month

Mayonnaise 2 months

Salad dressing 3 months

Margarine 4-5 months

Mustard 6-8 months

Catsup 12 months

How this process works① Washing helps loosen soils and other

organic matter from the surface② Detergent and scrubbing also helps

break the adhesion of microorganisms to the surface

Iowa State University Extension, June 2011

How this process works③ Rinsing removes loosened soil and

detergent from the surface This step is important because organic

material and detergent can bind up sanitizer making it less effective

Iowa State University Extension, June 2011

How this process works

④ Applying the sanitizer to clean surfaces actually provides a ‘kill’ step for reducing the number of microorganisms

Iowa State University Extension, June 2011

How this process works

⑤ The surface is not completely free of microorganisms, but the number is greatly reduced

Iowa State University Extension, June 2011

Handwashing Vs. hand sanitizer

Handwashing Vs. hand sanitizer

Cooking temperatures

•2009 Food Code▫Scrambled eggs 3-401.11▫Plant food 3-401.13▫Time/temperature control for safety (TCS)

instead of potentially hazardous foods

Cross contamination

•Washing chicken in sink contributes to cross contamination events

Sanitation

•Procedures for cleaning/sanitizing▫Do not spray directly into drain ▫FCS versus Non-FCS

•Read labels ▫Ingredients

Clorox Wipes = BLEACH FREE▫Follow directions

More is not always better How to clean or sanitize (Formula 409)

Other topics

•Lotion application after handwashing

•Storage▫Cans with dents▫Wooden shelves

•Pest Management▫How flies eat

This is What Happens When a Fly Lands on Your Food① Flies can’t eat solid food, so to soften it up

they vomit on it② Next they stamp the vomit until it’s a

liquid, usually stamping in a few germs for good measure

③ Next when it’s good and runny, they suck it all back again, probably dropping some excrement at the same time

④ Finally when they have finished eating, it’s YOUR TURN!!

20

Activities• Glo-germ and blacklight required

▫2 people from each group volunteer to use the special lotion (wrapped glo-germ bottle in Christmas wrapping paper)

▫One person goes to wash their hands▫Then go around with your blacklight to show

before and after hands in each group▫Unwrap Glo-germ bottle and pass around

Activities• Take temperature of

certain food items▫ Lettuce head, deli

meat, etc.• Canned foods

▫Description and integrity issues

• Glove use

• Quat solutions▫ Proper preparation

and test strips• Glucose Spotcheck

▫ Cross contamination▫ Sanitation

After training

•Each group reports on three things they learned that they did not know before

•Collect evaluations

•Give contact information and resources on food safety▫http://barfblog.foodsafety.ksu.edu/▫http://foodsafetyinfosheets.wordpress.com/