HACCP in SC Schools Training for Foodservice Workers Updated: February 2011.

HACCP in SC Schools

Training for Foodservice Workers

Updated: February 2011

Prepared by:

Angela Fraser, Ph.D., Food Safety SpecialistAmanda Henderson, Nutrition and Dietetics Student

Clemson University, SC

Gregg Ferguson, MBA, Education AssociateSC Department of Education

Pam Vaughan, Child Nutrition DirectorDarlington County Schools, SC

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© 2010 Clemson University. These materials are protected by United States copyright law and may not be reproduced, distributed, transmitted, displayed or published without the express prior written permission of Clemson University.

The Clemson University Cooperative Extension Service offers its programs to people of all ages, regardless of race, color, sex, religion, national origin, disability, political beliefs, sexual orientation, marital or family status and is an equal opportunity employer.

Introduction 3

Foodborne illness

Foodborne illness– Caused by eating contaminated food or

drink.

Each year there are:– 48 million Americans (1 in 6) who get sick,– 128,000 who are hospitalized, and – 3,000 who die from foodborne illness.

What foods cause foodborne illness?

• Any food that is prepared and served in schools can cause foodborne illness if not handled safely.

• Safely handle food from the time it is received until the time it is served.

Introduction 4

Unsafe Food Handling Practices

• Using food from unsafe (unapproved) sources.

• Not cooking foods to temperatures noted on the standardized recipes.

• Holding foods at unsafe temperatures for more than four hours.

• Improperly cleaning and sanitizing equipment after it has become contaminated.

• Not properly washing hands when handling food.

• Handling food while sick.

Introduction 5

Potentially Hazardous Foods• Potentially hazardous foods must be held at 41oF

or colder or 135oF or hotter. • They will be labeled:

– No cook– Same day– Complex

• Foods that are labeled Non-Potentially Hazardous do not need to be kept a temperature control.

Introduction 6

7

The Safe Operator

Reporting Foodborne Illness

If you have any one of these symptoms, tell your manager before reporting to work:• Diarrhea• Vomiting• Fever• Sore throat with fever• Jaundice

The Safe Operator 8

The Safe Operator 9

Reporting Foodborne IllnessIf a health care professional has told you that you have a foodborne illness caused by one of the following, tell your manager immediately:

• Hepatitis A virus• Norovirus• E. coli 0157:H7• Salmonella Typhi• Shigella spp.

The Safe Operator 10

Basics of Handwashing 1. Wet your hands with warm water. 2. Put enough liquid, powder, or bar

soap on your hands to create a lather; it does not have to be antibacterial.

3. Scrub for at least 15 seconds—rub palms, between fingers, and around nails.

4. Rinse thoroughly under warm water.5. Dry your hands with disposable

towels (preferred) or a hand dryer.6. Instant hand antiseptic is not

required

DemonstrationGlo-Germ

11

Always wash your hands:

• When switching from raw to ready-to-eat food.

• After handling garbage.• After touching your cell

phone or handling other personal belongings.

• After using the bathroom.• After coughing, sneezing,

smoking, eating, or drinking.

• After touching face or hair.• After handling dirty

equipment or utensils.

When else should you wash your hands?



Fingernails

• Fingernails (real or artificial) and nail polish can be physical hazards.

• Keep nails trimmed and filed.• Workers cannot wear fingernail polish or false

fingernails.


Cover cuts, wounds, and sores

• Do not handle food if you have a sore that has pus or is infected unless it is bandaged and covered.

• Cover affected area with a bandage, a finger cot, and then cover with a non- latex, single-use glove.


Bare-hand Contact• No bare-hand contact of exposed

ready-to-eat food.• Ready-to-eat food (RTE) includes:

– Cooked food– Raw fruits and vegetables– Baked goods– Canned food– Snack foods– Beverages

• Alternatives to no bare-hand contact– Single-use gloves– Utensils– Deli wraps

When Can You Use Bare Hands?

There are times when you can touch food with your bare hands, such as when:

– Handling raw foods before they are cooked.– Capping containers of food.– Pinching rolls.– Restocking and stocking packaged foods.

When else can you touch foods with bare hands?

The Safe Operator


Single-use Gloves

• Single-use gloves are an alternative to bare hand contact.

• Wear non-latex gloves because latex gloves might cause an allergic reaction in some workers.

Changing Gloves• Change gloves:

– when they tear;– when you handle a different food– when you touch a dirty surface; – when going from a nonfood preparation task to a food preparation

task, – after cleaning tables, scraping, or washing dirty dishes and

utensils, – after four hours of constant use with the same type of food item.

• Once you take them off, throw them out – never reuse single-use gloves.


Examples of Single-Use Gloves

• Do you wash your hands before putting on gloves?• How do you remove your gloves?• Where do you store your gloves?


DemonstrationTaking Off Single-use Gloves

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Clothes

• Your clothes can contaminate food so wear:– clean clothes – if wearing

long sleeves pull up to three-quarter length

– District-approved hair restraint

• It is best to change into your uniform shirt when you get to work.


JewelryWhile preparing food, never wear jewelry on your forearms and hands.– This includes medical

information jewelry and watches.

– The only exception is a plain wedding band.

Follow your District’s policy for wearing other jewelry.



Other Policies• When handling food, never

smoke, chew gum, or eat food

• You can drink from a covered container with a straw, a small-neck bottle, or a can.

• Store all drinks away from food preparation/service areas.

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Activity

The Safe Operator -- Right or Wrong?


Right or Wrong?

28

Thermometers

How do you use these thermometers?

Thermometers 29

Which is the best way to store your food thermometers?

Where do you store food thermometers at your school?

Thermometers

Checking the Accuracy of Food Thermometers

• Check the accuracy of all metal-stem food thermometers:

‾ first thing in the morning and

‾ every time the thermometer is dropped.

• Use the ice-point method to check accuracy.

• If not correct, calibrate.

Thermometers 31

Ice-Point Method Steps• Fill large container with crushed ice. If only cube ice is

available, crush it. • Add clean tap water until the container is full.• Place thermometer into water so sensing area is completely

covered. • Wait thirty seconds until you have a stable reading.• If you need to calibrate, hold calibration nut securely with

a wrench or other tool.• Thermometer must read 32oF.

Thermometers 32

DemonstrationCalibrating a Food Thermometer

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Digital Thermometers• Most digital and

thermocouples cannot be calibrated in-house.– If your digital

thermometer is off more than 2oF, throw it out.

– Return thermocouples to manufacturer for recalibration.

Thermometers 34

Temperature Calibration Log

Introduction 35

Hot-holding Temperatures

• Hot-holding cabinet must be at least 150oF before any food placed inside.– Maintaining foods at 180oF results in dry foods and

wastes energy.– Proofing cabinets cannot be used for holding foods.

• At a minimum, periodically check the serving line temperatures for quality but not for safety.

Equipment 36

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Receiving

Inspect before You Accept

• Spot check delivery vehicles to be sure they are clean.

• Use an infrared thermometer to check the surface temperature of potentially hazardous foods.

Receiving 38

Monitoring during Receiving

Receiving

Accepting Cans

• No swollen ends, leaks, rusts or dents• Label can be read and is attached to product• No signs of tampering or counterfeiting• Not past the date stamped on the label

Receiving 40

Receiving 41

Are these acceptable?

42

Storage

Storage 43

Temperature of Storage Units

Refrigeration– Must keep food at 41oF or colder– Air temperature should be 39oF or colder

Freezer – Must keep food at 0oF or colder– Air temperature should be 0oF or colder

Dry storage– Best if temperature is between 50oF and 70oF– Humidity level should be between 50% and 60%

Monitoring Equipment Temperatures

• Daily -- Refrigerator Inspection

• Daily -- Freezer Inspection

• Daily – Hot-holding Unit

• Daily -- Storeroom

Storage 44

DemonstrationPractice Recording Information on

Storage Equipment Forms

Storage

Storage 46

First In, First Out (FIFO)

• Past-dated foods will lose their quality and sometimes become unsafe.

• FIFO ensures proper rotation of foods in storage.

• When foods are received, put the oldest in the front and the newest in the back.

How to Label• Dry storage:

– Write month, day, and year on the package with a dark permanent marker

– Example: 8/11/09, which means August 11, 2009.

Storage 47

How To Label• Refrigerator and

Freezer Storage: – Write month, day and

year on the package with a dark permanent maker

– Example:8/31/09, which means August 31, 2009

Storage 48

Storage 49

Cross-contamination in Storage

• Bacteria can be transferred from one food to another if food is not properly stored.

• Properly cover foods. Do not cover hot food while it is being cooled.

• Store raw food below cooked or ready-to-eat food.

Storage 50

Storage Containers• Food that is removed from its

original package must be stored in a durable storage container.

• All containers must be food-grade.– No bread bags or used glass jars– What other containers cannot be

used for food storage?• Label the side of the container

with the name of the food.

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ActivityStorage – Right or Wrong?

Storage 52

Storage – Right or Wrong?

Storage 53


Storage 54


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Preparation

Preparation 56

Thawing

• Improperly thawed food can support the growth of bacteria.

• Safe methods of thawing are:– in the refrigerator (best way)– during cooking (good way)– In a microwave oven– Under cold running water

Preparation 57

Washing Produce

• Put all uncut produce in a clean colander before washing in the sink.

• Wash under lukewarm water before:– cutting – combining with other ingredients– cooking– offering for immediate consumption

• After washing, store at 41oF or colder for best quality.

Cooling – Room Temperature Foods

Preparation 58

• Some potentially hazardous foods are made from ingredients that are stored at room temperature. These foods are not cooked but require cooling after preparation.

• Examples of menu items include:– Tuna salad– Chicken salad– Melons

• Refrigerate all ingredients the day before you assemble them.

Cooking Temperatures

• Cook all potentially hazardous foods to the temperature noted on the standardized recipe or procedure.

• Cooking is a critical control point (CCP) for all menu items labeled “Same Day” or “Complex.”

• Commercially processed foods that are labeled “fully cooked” only need to be cooked to 135oF or hotter. k

Preparation 59

Standardized Recipe

Preparation 60

Sensing Areas of ThermometersMetal-stem Thermometer Digital Thermometer

Preparation 61

Preparation 62

Measuring Cooked Food Temperatures• Remove thermometer from its case and sanitize

before taking the first temperature.• Sanitize by:

– Using an alcohol swab or – Immersing in a sanitizing solution

• Insert sensing portion of thermometer into product at two different places in the middle of the pan.

• Always clean the probe after taking both temperatures by wiping off with a clean paper towel.

• Sanitize before putting thermometer back into its case.

DemonstrationCleaning and Sanitizing

Thermometer Probe before Use

63Preparation

Measuring Cooking Temperatures• Batch cooking – cooking an amount of food in the same

equipment at one time:– Steamer– Ovens, including combination ovens and pizza ovens– Kettles and braising pans– Fryers– Ranges/stovetop

• Batch cooking – chicken nuggets – Measure temperature of each batch at two points. – Record the lowest temperature of the first batch on the Daily

Production Record.

Preparation 64

• Cook all at once – lasagna• Measure temperature in the middle of each pan.• Record lowest temperature on the Daily Production

Record.

• Liquids -- chili• Stir food thoroughly.• Measure temperature at two points in the middle of the

pan.• Record lowest temperature on the Daily Production

Record.

Measuring Cooking Temperatures

Preparation

How to Take Food Temperatures

Preparation

Recording Cooked Food Temperatures

1. Record the lowest safe temperature of the first batch on the Daily Production Record.

2. Temp all batches as they are removed from temperature control but do not record.

Preparation 67

Thermometer Sleeves

• Never put a dirty thermometer back in to its sleeve.

• The inside of the sleeve can become contaminated and they are very difficult to clean and sanitize.

• If they become contaminated, you must clean by immersing in the three-compartment sink and then immersing in sanitizing solution.

Preparation

Leftovers• Temperature must be 135oF or hotter, or 410F or

colder to be a safe leftover. • Leftovers on a self-service bar and not packaged

must be thrown out. • Leftovers on the serving line are refrigerated and

thrown out in 3 days.• Leftovers that have been prepared but not placed

on a serving line can be frozen for up to one menu cycle or 30 days, whichever comes first.

Preparation 69

Where Record on Production Record

Cooling Leftovers

Preparation 71

Cooling Complex Foods• Examples of “Complex Foods” include:

– Pork roast– Turkey roast

• The temperature of foods labeled “Complex Foods” must be checked every hour during cooling.

• The temperature must be recorded on the Complex Cooling Log.

Preparation 72

Complex Cooling Log

Preparation

Storage of Leftovers• The temperature of leftovers

cannot be monitored properly so limit the amount of leftovers.

• Cover leftovers and label with the food name and date of preparation.

• Check temperature before leaving and write the temperature and time on the label.

Preparation 74

Preparation 75

Reheating Foods

• Reheat all food that has been cooked in house and then cooled to at least 165oF for 15 seconds.

• The total time to reheat a food must not be more than two hours.

• After second reheat, the remaining food must be thrown out.

• If you throw out foods, record this on the Daily Production Record under comments.

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Service

Service 77

Holding Temperatures during Serving

• Keep food at proper temperatures:– Cold-holding – 41oF or

colder– Hot-holding – 135oF or

hotter

• Check temperature before placing any new food on the serving line.

Re-serving Food• Once food touches a

student's tray it has been served.

• Only packaged foods can be re-served, such as: – packaged cookies – cartons of milk– ice cream bars– juice boxes.

Service 78

Re-serving Food

• If a student places a packaged food on his or her tray but cannot pay for it, the food can be recovered by the cashier and re-served.

• If a student pays for the item, leaves the serving line, and then wants to return the item, it can not be re-served. It must be thrown out.

Service 79

Salad Bars• All unpackaged foods on a

self-service salad bar must be thrown out at the end of service.

• Packaged foods can be re-served if they are at proper temperatures.

• To minimize waste, put smaller amounts on the salad bar.

Service 80

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Cleaning and Sanitizing

Cleaning and Sanitizing 82

Cleaning and Sanitizing

• Cleaning -- removing food and dirt from a surface.

• Sanitizing – decreasing the number of microorganisms that are on a properly cleaned surface to a level that will not make one sick.


High-temperature Dishmachines

• Final sanitizing rinse must be 180oF or hotter

• Measure water temperature at the manifold.

• Record your observation on Daily Operation Inspection form.

Daily Operation Inspection


Three-compartment sink1. Wash -- Water temperature

at least 110oF2. Rinse -- Water temperature

at least 110oF3. Sanitize -- cool to lukewarm

water if using chemicals – 75 to 120oF --

4. Air-dry -- Do not hand dry. Dry on shelves 6 inches off of the floor.

Never mix chemical sanitizers with washing water detergents


Measuring Sanitizer Strength• A test kit that accurately

measures the concentration of sanitizing solutions must be available.

• The strength of sanitizing solutions must be measured frequently during the day.

• Record reading on the Daily Operation Inspection form.


Food-Contact Surface

• All food-contact surface must cleaned and sanitized after becoming contaminated.

• Examples include: – utensils, – cutting – boards, – slicers, – countertops, – refrigerator shelves

Cleaning Food-Contact Surfaces

Immersion– Wash with dish

detergent.– Rinse thoroughly.– Immerse in a properly

prepared sanitizing solution.


In-place Sanitizing• All food contact surfaces that cannot be removed

are washed and rinsed.• Spray or wipe surfaces properly with a prepared

sanitizing solution.• All parts are air-dried the reassembled. • Food contact surfaces touched with bare-hands

during reassembly must be sanitized again.



Cleaning Non-Food Contact Surfaces• Non-food contact surfaces:

– exterior of refrigerator, stovetops, and refrigerator gaskets.

• Wash with detergent and rinse but do not need to sanitize.

• Keep free of dirt, dust, and debris.


Storing Cleaned and Sanitized Items• Store in a clean, dry

location• Not exposed to splash,

dust, or other contamination

• At least 6 inches above the floor

• In a self-draining position• Covered or inverted


Chemicals• Store separate from food,

equipment, utensils, linen, and single-service and single-use items.

• If removed from their original package, label the container in which they are stored. Do not label lids.

• Mark chemicals with an “X” to help those who cannot read.


Material Safety Data Sheets• OSHA requires a Material Safety Data Sheet (MSDS) for

all chemicals.• On every MSDS, be familiar with the following sections:

– 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

• Highlight important information on the MSDS.

Material Safety Data Sheet


Product Name

Emergency Contact Information

Chemical Ingredient List

First Aid Procedures

PPE

The End!Thank you. Questions?

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HACCP in SC Schools Training for Foodservice Workers Updated: February 2011.

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