HACCP in SC Schools Child Nutrition Operators Updated: July 2010.

HACCP in SC Schools

Child Nutrition Operators

Updated: July 2010

Prepared by:

Angela M. Fraser, Ph.D., Food Safety Specialist

Amanda Henderson, Nutrition and Dietetics Student

Clemson University, Clemson, SC

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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 foods or

beverages.

Each year there are:– 76 million cases of foodborne illness

– 323,914 hospitalizations

– 5,194 deaths

Introduction 4

Unsafe Food Handling Practices

• Food from unsafe sources• Inadequate cooking• Improper holding temperature• Contaminated equipment• Poor personal hygiene

Introduction 5

What food causes illness?• Any food can cause foodborne illness -- even non-potentially

hazardous foods.• Potentially hazardous foods are:

– Low acid (rice and deli meats)– Moist (milk and meat)– Contain protein (chicken)

• Non-potentially hazardous foods include cookies, rolls, and most fresh fruits and vegetables

Keep potentially hazardous food out of the temperature danger zone!

Introduction 6

Who is at high risk?• Infants and toddlers• Pregnant women• Older adults – 65 years and older• Immunocompromised• Taking specific medications

Foodborne Illness Symptoms

• Diarrhea• Vomiting• Fever• Sore throat with fever• Jaundice

Introduction 7

Introduction 8

Reporting Foodborne Illness

If you have been diagnosed with one of the following foodborne illnesses, report it to your manager:

– Hepatitis A virus

– E. coli 0157:H7

– Salmonella Typhi

– Shigella spp.

– Norovirus

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Activity

Potentially Hazardous or Not?

Introduction 10


Apples

Beef vegetable soup

Introduction 11


Deli meat sandwiches

Chocolate Chip Cookies

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The Safe Food Handler

Safe Food Handler 13

Basics of Handwashing 1. Handwashing sink – water at

110oF2. Hand soap -- liquid, powder,

or bar and does not have to be antibacterial

3. Way to dry hands --disposable towels, continuous towel system, or a hand dryer

4. Instant hand antiseptic --not required


Always wash hands:

• After using the bathroom• After coughing, sneezing,

smoking, eating, or drinking.

• Before putting on gloves• During food preparation

• When switching between raw and ready-to-eat food.

• After handling garbage or trash

• After handling dirty equipment or utensils


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 contains pus or that 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 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


Single-use Gloves

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

• Do not wear gloves when handling raw foods unless have a cut/wound on hand or wearing polish or false nails.

• Change gloves:– when they tear;

– before beginning a new task;

– every four hours when doing same task.

Worker Clothing

• Clothing can be a source of contamination so wear:– an appropriate hair

restraint

– clean clothing

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


Worker ClothingWhile preparing food, never wear jewelry on forearms and hands.– This includes medical

information jewelry.

– The only exception is a plain wedding band.



Other Policies

When handling food, never:– smoke

– chew gum

– eat food

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

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Activity

Food Handler -- Right or Wrong?

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Thermometers

Thermometers 27

Thermometers

Thermometers 28

Checking Your Metal-Stem Thermometer

• Check accuracy of all food thermometers:

• at least once a day • every time it is dropped

• Methods to check accuracy:• boiling water method• ice-point method

• If not correct, calibrate.• Record observations on

“Thermometer Calibration Log.”

Boiling Water Method Steps• Boil clean tap water in a deep pot.

• Place thermometer into boiling water so sensing area is fully covered.

• Wait 30 seconds or until thermometer stops moving.

• Hold the calibration nut securely with a wrench or other tool.

• Rotate the head of the thermometer until it reads 212oF.

Thermometers 29

Ice-Point Method Steps• Fill large container with crushed ice.

• Add clean tap water until container is full.

• Place thermometer into water so sensing area is completely covered.

• Wait thirty seconds or until indicator stops moving.

• Hold calibration nut securely with a wrench or other tool.

• Rotate head of the thermometer until it reads 32oF.

Thermometers 30

Thermometers 31

Measuring Food Temperatures

• Use an approved thermometer.• Locate the sensing portion of the

thermometer.• Clean and sanitize the probe before use.• Insert the sensing portion of the

thermometer into the center of the food.• Record measurement on Daily Production

Record.

Cleaning and Sanitizing Thermometers

• Clean and sanitize probe or stem of a thermometer before it is used.

• If only measuring the temperature of ready-to-eat food, the probe or stem only needs to be cleaned between uses.

Thermometers 32

Monitoring Equipment Temperatures

• Daily -- Refrigerator Inspection

• Daily -- Freezer Inspection

• Daily – Hot-holding Unit

• Daily -- Storeroom

Thermometers 33

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.

Thermometers 34

• 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

Thermometers

Hot-holding Temperatures

• Hot-holding cabinet must be at least 150oF before any food placed inside.

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

Thermometers 36

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Purchasing and Receiving

Purchasing and Receiving 38

Inspect before You Accept

Spot check delivery vehicles for cleanliness and proper temperature control.

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

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



Are these acceptable?

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Storage

Storage 42

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.

• Identify package date, preparation date, or date of purchase.

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 43

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 44

Storage 45

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%

Storage 46

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 47

Storage Containers

• Food that is removed from its original package must be stored in a durable storage container.

• All containers must be food-grade.

• The container must be identified with the common name of the food.

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Activity

Storage – Right or Wrong?

Storage 49


Storage 50


Storage 51


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Preparation

Preparation 53

Thawing

• Improperly thawed food can support the growth of bacteria.

• Safe methods of thawing are:– in the refrigerator (best way)

– during cooking

Preparation 54

Washing Produce

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

• Wash under lukewarm water before:• cutting

• combining with other ingredients

• cooking

• serving

• offering for immediate consumption

• Store at 41oF or colder for quality

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 55

Preparation 56

Cooling – Room Temperature Foods

Cool food made from ingredients that are at room temperature (such as canned tuna or dried food) within 4 hours to 41oF or colder.

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 57

Cooling – Four Safe Ways

Preparation 58

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.”

Introduction 59

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 60

Preparation 61

Reheating Foods

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

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

• After second use the remaining food must be thrown out.

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Service

Service 63

Holding Temperatures

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

colder

– Hot-holding – 135oF or hotter

• Improper holding of food can cause foodborne illness.

Re-serving Food

• Once food touches the 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 64

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 65

Salad Bars

• All exposed foods on a self-service salad bar must be thrown out at the end of service.

• Only packaged foods can be re-served.

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

Service 66

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Cleaning and Sanitizing

Cleaning and Sanitizing 68

Cleaning and Sanitizing

• Cleaning -- the process of removing food and other soils from a surface.

• Sanitizing – the process of reducing the number of microorganisms that are on a properly cleaned surface to a safe level.


Methods for Sanitizing

Heat– Hot water – 171oF

Chemicals

– Chlorine – 50 ppm

– Quaternary Ammonia – by manufacturer instructions

– Iodine – 12.5-25.0 ppm


Dish machinesHigh temperature machines

– Final sanitizing rinse must be 180oF or hotter

– Measure water temperature at the manifold.

– Record on Daily Inspection form

Chemical sanitizing machines– Wash water 120oF or hotter– Rinse water 75oF to 120oF– Use the recommended sanitizer– Follow the manufacturers

instructions


Three-compartment sink1. Wash -- Water temperature

at least 110oF2. Rinse -- Water temperature

at least 110oF3. Sanitize

Hot water -- 171oF Water temperature 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 use.

• Record reading on the Daily Inspection form.


Food-Contact Surface

A food-contact surface is:– a surface that food normally touches or

– a surface where food might drain, drip, or splash into a food or onto a surface that normally touches food

Examples:– Utensils, cutting boards, slicers, countertops, storage bins,

baking sheets, refrigerator shelves


Cleaning Food-Contact Surfaces

Immersion– Wash with 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 are 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.

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Activity

Food-contact Surface or Not?


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

The End!Thank you. Questions?

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HACCP in SC Schools Child Nutrition Operators Updated: July 2010.

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