Ha Ccp Training for Assistants

8/11/2019 Ha Ccp Training for Assistants

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Definition of HACCP

A systematic approach to construct a

food safety program designed to reducethe risk of foodborne hazardsby

focusing on each step of the food

preparation processfrom receiving to

service.


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Controlling Hazards Safe Food

1) Hazards involving food preparation,

i.e., improper cooking of beef, chicken,

eggs, etc.

2) Hazards that affect all foods, such as

poor personal hygiene.


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Controlling FoodPreparation Hazards

1. Identify Critical Control Points (CCPs)

Cooking, cooling, hot/cold holding,

reheating

2. Control/prevention

Time and temperature


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Controlling All Other Hazards

Develop and Implement StandardOperating Procedures (SOPs).

All activities except food preparation

Receiving, cleaning and sanitizingequipment and utensils, food storage,

etc.


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Step 1:Develop and Implement SOPs

Stepby-step written instructions forfood service tasks that affect food

safety


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Sample SOPs Cooking Potentially Hazardous Foods (PHF)

Cooling PHF

Holding Hot and Cold PHF Date Marking, Ready-to-eat (RTE), PHF

Personal Hygiene

Reheating PHF

Receiving Deliveries

Storing and Using Poisonous or Toxic Chemicals Using Suitable Utensils When Handling RTE Foods

Washing Fresh Fruits and Vegetables

Handwashing


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SOPs for your use:

USDA is developing SOPs, the final

versions posted at:www.nfsmi.org

Iowa State Universitys Safe Food

resources

www.schoolhaccp.org/


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Step 2: Classify all Menu Itemsusing the Process Approach

Categorizes food preparation into three

broad categories based on how many

times each menu item moves through

the temperature danger zone (between

41F and 135F).


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The Division of Foods is Based on

Complete Trips through the Temperature Danger Zone

No Cook

Process 1

Same Day

Process 2

Complex

Process 3

41oF

140oF

0 1

1

2

3


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Step 2Classify all menu items

The Process Approach categories:

Process #1No Cook

Process #2Same Day Service

Process #3Complex FoodPreparation


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Process #1No Cook

The menu item does not go completely

through the danger zone in either

direction.

Examples: fresh fruit and vegetables,

salad bar items.


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Process #2Same Day Service

The menu item takes one complete trip

through the danger zone (going up

during cooking) and is served.

Or

Anything that is cooked and served in

the same day


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Process #3-Complex Food Preparation

The menu item goes through both

heating and cooling, taking two or morecomplete trips through the danger zone.

These items are cooked, cooled and

reheated.


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Step 3Identify and

document control measures

and critical limits

Control measures prevent, eliminate, orreduce hazards.

Control measures include SOPs as well asthe CCPs (cooking, cooling, reheating,

holding) and the critical limits (times andtemperatures) established in each of thethree processes.


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Example - Chicken Process 1

We purchase pre-prepared chicken salad and hold itcold to be served on the salad bar or on sandwiches.

Process 2 We cook frozen or fresh chicken and serve it the

same day.

Process 3

We cook frozen or fresh chicken, cool it and use it tomake chicken salad from scratch or

We cook frozen or fresh chicken, serve it the sameday, have leftovers, cool it down and on another day

we heat it up and serve it.


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Lets Practice!

Garden Salad

Grilled Ham &

Cheese

Leftovers

Garlic Breadsticks

Sub Sandwich

Peach Cobbler

Spaghetti

Pasta Salad

Hot Pocket

Salsa

Tortilla Chips

Burrito (pre-prepared)

Hamburger

Sliced Tomato &

Lettuce

Canned Pears

Chili


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CCP for Process #1No Cook

Cold holdingor limiting time in the

danger zone to inhibit bacterial growthand toxin production.

(Food that is held at room temperature forfour hours must be discarded.)


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CCPs for Process #2Same Day Service

Cookingto destroy harmful bacteria and

other pathogens.

Hot holdingor limiting time in the danger

zone to prevent the outgrowth of spore-

forming bacteria.


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CCPs for Process #3Complex Food Preparation

Cookingto destroy harmful bacteria &

other pathogens. Coolingto prevent the outgrowth of

spore-forming bacteria.

Hot and cold holdingor limiting time inthe danger zone.

Reheatingfor hot holding.


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CCPs and their Critical Limits

Each CCP (cooking, cooling, reheating,

holding) must include time and/ortemperature limits.

For example, when cooking chicken, thetime/temperature limit is 165F for 15

seconds.


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Calibrating a Bi-Metallic

Stemmed Thermometer

When to Calibrate:

DailyAfter extreme temperatures

After bumping or dropping

How to Calibrate:Insert stem in ice water bath(without touching bottom or sides)

Adjust nut until needleindicates 32oF (freezing point)

Calibration Nut----->

Dimple----->

Ice Water Bath----->


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Cooling RequirementTwo-stage Method

(6 Hours)

(i.e., products cooked day before)

70oF within 2 hours

41oF within 4 more hours

Take temperatures at 2 and 6 hourintervals to make sure that

temperatures were reached. Reheat above 165oF if food has not

cooled to 70oF in 2 hours or 41oF in6 hours.

Discard if more than 70oF after 2hours or more than 41oF after 6hours.

One-stage Method

(4 Hours)

(i.e., leftovers)

41oF within 4 hours

Take temperature after 4hours to make sure thattemperature was reached.

Reheat above 165oF iffood has not cooled to41oF in 4 hours.


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Documentation

You must document CCPs (heating,

cooling, hot/cold holding, reheating)and

Critical Limits(temperatures/times)for

each menu item you sorted into the three

processes.

HOW? Recipes and SOPs


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Write the process

number on each recipe Make a poster foreach process and list

the foods that belong

in eachProcess 1 No Cook

Tossed Salad

Gelatin with Peaches

ALL

RECEIVE

STORE

PREPARE

COLD HOLD

SERVE

Process 2Same Day

Write theprocess

number on

the menu

Where to Record Process Number


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Recipes

Should include final and holding

temperatures.

USDA Quantity Recipes for School Food

Service

www.nfsmi.org/Information/school_recipe_

alpha.htm.


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Bridging the Gaps

SOPs for menu items that do not have

recipes, cooling foods and reheating

leftovers.


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Step 4: Monitoring

Control measures (i.e., cooking times &

temperatures) must be monitored and

documented in writing.

How?

When and how often? Who is responsible for monitoring?


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Monitoring Example

Cold foods must be kept at 41F or

below.

The temperature of the refrigerator must be

recorded on a refrigeration temperature

monitoring chart at least two times daily to

make sure the temperature is 41F orbelow.


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Step 5: Corrective Actions

Must be carried out immediately

whenever a critical limit is not met.

Examples:

Continue to heat to required temperature

Rejecting food delivery

Discarding food held too long withouttemperature control


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Corrective Action Examples

The temperature in the refrigerator is above 41F

SOP The equipment must be checked. The thermometer

used to record the temperature should be calibrated

regularly and checked to see if it is working properly.

Any PHF should be temped. If unable to determine if

the food has been in the danger zone for less than 4

hours, discard.


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Corrective Action Example

The freezer temperature is 49F when you

arrive to work on Monday morningSOP

Take temperature of food in freezer

Any food above 41F must be discarded

Any foods below 41F shall be transferred to arefrigerator immediately and used within 2-3 days

(never re-freeze)


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Step 6Keep Records

Food Safety Plan & Training

Monitoring Temperatures of food,equipment & food storage areas and

equipment

Calibration Records

Corrective Action


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Examples of Required

Documentation

SOPs

Time and Temperature charts Corrective Action records (when applicable)

Verification/Review records

Calibration records

Training logs

Receiving logs


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Step 7: Review & Revise FoodSafety Program Periodically

Ongoing monitoring

Periodicat least yearlyto reflect

facility or equipment changes (i.e., new

equipment and menu items)


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Factors Contributing toYour Success

Facility

Equipment

Managers

Employees


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All Employees should have:

Initial food safety training

On-going food safety training Record of trainingkept by district

Trainingstandards monitored daily by

manager Review of SOP guidelines at least yearly


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HACCP ProgramRequirements

1. A written planat each site that includes:

a) Documenting menu items in the appropriateprocess category.

b) Documenting Critical Control Points of foodproduction.

c) Monitoring

d) Establishing and documenting corrective action.

e) Recordkeeping

f) Reviewing and revising the overall food safetyprogram periodically.

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