Participant Manual MA 2-17-10 Quality-HACCP and Gravies .....10 Unbreaded Processed Meat...

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National Food Service Management Institute

Healthy Cuisine for Kids Quality Scorecards

Directory

This booklet contains the quality scorecards for the following types of foods:

Fruits and Vegetables ..............................................................2 Baked Fruits and Fruit Desserts.............................................. 2 Cooked Vegetables..................................................................... 3 Fresh Fruits and Fresh Fruit Menu Items .............................. 5 Salads......................................................................................... 6

Meats and Meat Alternates.....................................................7 Meat and Poultry....................................................................... 7 Pizza ........................................................................................... 9 Sauces and Gravies ................................................................. 10 Unbreaded Processed Meat Products ..................................... 11 Main Dishes with Dried Beans and Peas............................... 12 Main Dishes with Eggs and/or Cheese................................... 13

Breads and Grains ..................................................................14 Quick Breads ........................................................................... 14 Yeast Breads............................................................................ 15 Cakes........................................................................................ 16 Pasta, Rice, and Grains........................................................... 18

Healthy Cuisine for Kids Quality Scorecards: Fruits and Vegetables

Page 2 National Food Service Management Institute

Quality Scorecard for Baked Fruits and Fruit Desserts

Date: Recipe: Prepared by: Quality Scored by:

Directions: When the food is ready to serve, use this Quality Scorecard to evaluate the quality. Mark Yes when the food meets the standard and No when it does not. Mark NA (not applicable) when a specific quality standard does not apply to the food being evaluated. Use the Comments section to explain why a food does not meet a standard.

Remember: If a food does not meet the quality standards, it should not be placed on the service line.

Quality Standard Yes No NA Comments Appearance

Fruit pieces are similar in size Fruit pieces are intact Garnish is edible and appropriate for dish Pastry or topping color is golden brown Pastry has a blistery surface

Texture or Consistency All pieces of fruit have the same texture Pastry has a flaky or mealy texture Pastry cuts easily

Flavor and Seasoning Fruits have a pleasing, slightly sweet, ripe

flavor

If seasonings have been used, they are detectable but not overpowering

Seasonings enhance the fruit flavor Pastry has a pleasant, bland flavor

Holding Temperature Temperature should be appropriate for the product


National Food Service Management Institute Page 3

Quality Scorecard forCooked Vegetables





Bright color typical of the vegetable Vegetable pieces are smaller in size Vegetable pieces are intact (pieces are not

overcooked with a mushy appearance)

There is no visible fat or oil Garnish is edible and appropriate for the dish

Texture or Consistency Vegetable is fork-tender (slightly crisp and

not overcooked)

All pieces of the vegetable have the same texture

Vegetables in casserole-type recipes are well blended, tender, and identifiable

Flavor and Seasoning Vegetable has a definite, good flavor Seasonings are detectable but not

overpowering

Seasonings enhance the vegetable flavor A minimal amount of salt has been added

(recipe used)

A minimal amount or no fat has been added (recipe used)



Quality Standard Yes No NA Comments If a sauce is used, it complements the

vegetable (mild, not overpowering)



National Food Service Management Institute Page 5

Quality Scorecard forFresh Fruits and Fresh Fruit Menu Items





Color is typical of ripe fruit(s) Color is fresh (not discolored from oxidation) Fruit pieces are similar in size Fruit pieces are intact Garnish is edible and appropriate for the dish

Texture and Consistency Fruit is at the peak of ripeness All pieces of fruit have the same texture

Flavor Fruits have a pleasing, slightly sweet, ripe

flavor

Is seasonings have been used, they are detectable but not overpowering

Seasonings enhance the fruit flavor If a dressing or sauce is used, it complements

the fruit (mild, not overpowering)




Quality Scorecard forSalads





Bright color typical of fresh greens Bright color typical of other fresh

ingredients (no discoloration)

Salad appears moist, not dry or excessively wet

Salad ingredients are even pieces Salad ingredients appear crisp, not limp Garnish is edible and appropriate for the

salad

Texture or Consistency Salad ingredients are crisp, not soggy Meat or pasta/rice salads are tender but not

mushy

Flavor Salad ingredients have a fresh, distinctive

flavor

Seasonings enhance the salad but not too salty or too tart

A choice of low fat and/or fat-free salad dressings is available


Make Your ChoiceC O U N T

Take at Least 3 of the 5 Food Components

One of your choices must be 1/2 cup fruit or 1/2 cup vegetable for the meal to be reimbursable.

1. FruitsChoose fresh, frozen, canned, or dried.

2. VeggiesChoose dark green, red/orange,dried beans and legumes, or starchy.

3. GrainsChoose whole-grain foods when possible.

4. Meats/Meat AlternatesChoose beef, chicken, turkey, fish, yogurt, or cheese.

5. MilkChoose fat-free or low-fat (1%) milk. It has the

same amount of calcium and other essential nutrients as whole milk but fewer

calories and less saturated fat.

Our services are provided through the Texas Department of Agriculture’s Food and Nutrition programs funded by the US Department of Agriculture, Food, and Nutrition Service.

In accordance with Federal Law and US Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability.

To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, DC 20250-9410 or call toll free (866) 632-9992 (voice). Individuals

who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339 or (800) 845-6136 (Spanish). USDA is an equal opportunity provider and employer.

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Keeping Food Safe from Start to Finish – the Hamburger Patty

Where do the CCPs Apply?

1. Receiving

2. Storing

3. Preparing

4. Cooking and Holding

5. Serving

6. Cooling and Reheating

Adapted from Iowa State University School HACCP Project

HACCP-Based SOPs

1

Controlling Time and Temperature During Preparation (Sample SOP)

PURPOSE: To prevent foodborne illness by limiting the amount of time that potentially hazardous foods are held in the temperature danger zone during preparation. SCOPE: This procedure applies to foodservice employees who prepare food. KEY WORDS: Cross-Contamination, Time and Temperature Control, Food Preparation, Temperature Danger Zone INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. Refer to the Using

and Calibrating Thermometers SOP. 2. Follow State or local health department requirements. 3. Wash hands prior to preparing foods. Refer to the Washing Hands SOP. 4. Use clean and sanitized equipment and utensils while preparing food. 5. Separate raw foods from ready-to-eat foods by keeping them in separate containers

until ready to use and by using separate dispensing utensils. Refer to the Preventing Cross-Contamination During Storage and Preparation SOP.

6. Pre-chill ingredients for cold foods, such as sandwiches, salads, and cut melons, to 41 ºF or below before combining with other ingredients.

7. Prepare foods as close to serving times as the menu will allow. 8. Prepare food in small batches. 9. Limit the time for preparation of any batches of food so that ingredients are not at

room temperature for more than 30 minutes before cooking, serving, or being returned to the refrigerator.

10. If potentially hazardous foods are not cooked or served immediately after preparation, quickly chill. Refer to the Cooling Potentially Hazardous Foods SOP.

MONITORING: 1. Use a clean, sanitized, and calibrated probe thermometer, preferably a thermocouple. 2. Take at least two internal temperatures from each pan of food at various stages of

preparation. 3. Monitor the amount of time that food is in the temperature danger zone. It should not

exceed 4 hours.

HACCP-Based SOPs

2

Controlling Time and Temperature During Preparation, continued (Sample SOP)

CORRECTIVE ACTIONS: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Begin the cooking process immediately after preparation is complete for any foods

that will be served hot. 3. Rapidly cool ready-to-eat foods or foods that will be cooked at a later time. 4. Immediately return ingredients to the refrigerator if the anticipated preparation

completion time is expected to exceed 30 minutes. 5. Discard food held in the temperature danger zone for more than 4 hours.

VERIFICATION AND RECORD KEEPING: Foodservice employees will record the date, product name, start and end times of production, the two temperature measurements taken, any corrective actions taken, and the amount of food prepared on the Production Log. The foodservice manager will verify that foodservice employees are taking the required temperatures and following the proper preparation procedure by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating the Production Log daily. Maintain the Production Log as directed by your State agency. The foodservice manager will complete the Food Safety Checklist daily. The Food Safety Checklist is to be kept on file for a minimum of 1 year. DATE IMPLEMENTED: __________________ BY: _______________________ DATE REVIEWED: _____________________ BY: _______________________ DATE REVISED: _______________________ BY: _______________________

Examples of Corrective Actions

Areas Monitored Critical Limits Potential

Deviations Corrective Actions

Temperatures Milk Coolers Refrigerator Freezer Dishwasher Food Temperatures Sanitizer Concentrations Sanitizing buckets

41oF or lower 41oF or lower 0oF or lower 180oF to 195oF Varies by product type: Hot Food Beef: 155oF for 15 sec Chicken: 165oF for 15 Sec Cold Food Potato Salad: 41oF or less Chlorine: 50 ppm Iodine: 12.5-25 ppm Quats: 200 ppm

Temperature too high Temperature too low Temperature too high Temperature too low Temperature too high Temperature too high Temperature too low Test strip/label did not turn black Temperature too high Temperature too low Temperature too high Temperature too low Concentration too high Concentration too low

Report to supervisor Call maintenance Report to supervisor Call maintenance Report to supervisor Call maintenance Report to supervisor Call maintenance Check coils and fans and clean if dirty Report to supervisor Call maintenance Call maintenance to adjust Call maintenance to adjust Hand sanitize dishes until machine is repaired 1. Clean machine; retest 2. Call repairman Begin monitoring earlier; adjust cooking times Continue cooking Review preparation procedures; cook potatoes the day ahead of preparation Check refrigerator temperatures Add water; test concentration Add sanitizer; test concentration

Iowa State University School HACCP Project Lesson 6—Fifth Stop: Establish Corrective Action Page 5

Date Observer

Hazard Analysis Critical Control Points

Manager Self-Inspection Checklist

Yes No Corrective Action

Personal Dress and Hygiene

Hands are washed thoroughly using proper hand-washing procedures at critical points.........❑ ❑ _____________

Smoking is observed only in designated areas away from preparation, service, storage, and warewashing areas..............................................❑ ❑ _____________

Eating, drinking, or chewing gum are observed only in designated areas away from work areas ..................................................❑ ❑ _____________

Employees take appropriate action when coughing or sneezing ..........................................❑ ❑ _____________

Disposable tissues are used and disposed of when coughing/blowing nose..............................❑ ❑ _____________

Food Storage and Dry StorageThere are no bulging or leaking canned goods in storage .................................................❑ ❑ _____________

Food is protected from contamination ................❑ ❑ _____________

All surfaces and floors are clean .........................❑ ❑ _____________

Chemicals are stored away from food and other food-related supplies .................................❑ ❑ _____________

Large Equipment

All other pieces of equipment are clean to sight and touch — equipment on serving lines, storage shelves, cabinets, ovens, ranges, fryers, and steam equipment...............................❑ ❑ _____________

Exhaust hood and filters are clean ......................❑ ❑ _____________

Refrigerator, Freezer, and Milk Cooler

Proper chilling procedures have been practiced..............................................................❑ ❑ _____________

All food is properly wrapped, labeled, and dated ............................................................❑ ❑ _____________

The FIFO (First In, First Out) method of inventory is being practiced ................................❑ ❑ _____________

Yes No Corrective Action Yes No Corrective Action

‘Yes No Corrective Action Yes No Corrective Action


Yes No Corrective ActionEmployees wear proper uniform including proper shoes .......................................................❑ ❑ _____________

Hair restraint is worn...........................................❑ ❑ _____________

Fingernails are short, unpolished, and clean .......❑ ❑ _____________

Jewelry is limited to watch, simple earrings, and plain ring ......................................................❑ ❑ _____________

Hands are washed or gloves are changed at critical points.......................................................❑ ❑ _____________

Open sores, cuts, or splints and bandages on hands are completely covered while handling food ......................................................❑ ❑ _____________

Temperature is between 50°F and 70°F ....................................................❑ ❑ _____________

All food and paper supplies are 6 to 8 inches off the floor .........................................................❑ ❑ _____________

All food is labeled with name and delivery date ........................................................❑ ❑ _____________

The FIFO (First In, First Out) method of inventory is being practiced ................................❑ ❑ _____________

Food slicer is clean to sight and touch ...................................................❑ ❑ _____________

Food slicer is sanitized between uses when used with potentially hazardous foods ................❑ ❑ _____________

Thermometer is conspicuous and accurate........................................................❑ ❑ _____________

Temperature is accurate for piece of equipment .......................................................❑ ❑ _____________

Food is stored 6 inches off floor in walk-ins ...........................................................❑ ❑ _____________

Unit is clean ........................................................❑ ❑ _____________

Use this checklist once a week to determine areas in your operation requiring correctiveaction. Record corrective action taken and keep completed records in a notebook for future reference.

Food Handling

Food is handled with utensils, clean gloved hands, or clean hands .........................................❑ ❑ _____________

Utensils are handled to avoid touching partsthat will be in direct contact with food ................❑ ❑ _____________

Reusable towels are used only for sanitizing equipment surfaces and not for drying hands, utensils, floor, etc ....................................❑ ❑ _____________

Utensils and Equipment

Thermometers are washed and sanitized between each use ................................................❑ ❑ _____________

Can opener is clean to sight and touch ................❑ ❑ _____________

Drawers and racks are clean ................................❑ ❑ _____________

Small equipment is inverted, covered, or otherwise protected from dust or contamination when stored ..................................❑ ❑ _____________

Hot Holding

Temperature of food being held is above 140°F ........................................................❑ ❑ _____________

Food is protected from contamination ................❑ ❑ _____________

Cleaning and Sanitizing

If heat sanitizing, the utensils are allowed to remain immersed in 170°F water for 30 seconds..........................................................❑ ❑ ______________

If using chemical sanitizer, it is the proper dilution.....................................................❑ ❑ _____________

The water is clean and free of grease and food particles ......................................................❑ ❑ _____________

The utensils are allowed to air dry ......................❑ ❑ _____________

Wiping cloths are stored in sanitizing solution while in use ...........................................❑ ❑ _____________

Garbage Storage and Disposal

Loading dock and area around dumpster are clean..............................................................❑ ❑ _____________

Dumpster is closed .............................................❑ ❑ _____________

Pest Control

No evidence of pests is present ............................................................❑ ❑ _____________







Frozen food is thawed under refrigerationor in cold running water......................................❑ ❑ _____________

Food is not allowed to be in the “temperature danger zone” for more than 4 hours........................................................❑ ❑ _____________

Food is tasted using proper method ...................❑ ❑ _____________

Food is not allowed to become cross-contaminated.............................................❑ ❑ _____________

All small equipment and utensils, including cutting boards, are sanitized between uses ..........❑ ❑ _____________

Small equipment and utensils are air dried ..........❑ ❑ _____________

Work surfaces are clean to sight and touch ........❑ ❑ _____________

Work surfaces are washed and sanitized between uses ........................................................❑ ❑ _____________

Unit is clean....................................................................❑ ❑ _____________

Food is heated to 165°F before placing in hot holding ..........................................................❑ ❑ _____________

Three-compartment sink is used .........................................................❑ ❑ _____________

Three-compartment sink is properly set up for warewashing (wash, rinse, sanitize) ..............❑ ❑ _____________

Chlorine test kit or thermometer is used to check sanitizing rinse ..........................................❑ ❑ _____________

The water temperatures are accurate ..................❑ ❑ _____________

Kitchen garbage cans are clean .....................................................❑ ❑ _____________

Garbage cans are emptied as necessary .............❑ ❑ _____________

Boxes and containers are removed from site ......❑ ❑ _____________

Screens are on open windows and doors and in good repair ...............................................❑ ❑ _____________

This is a companion tool to “Serving It Safe” (USDA Publication FNS-295, Revised Fall 1999).United States Department of Agriculture • Food and Nutrition Service

Region 4 Education Service Center 7145 West Tidwell Road

Houston, TX 77092-2096

Phone: 713.744.8162

http://home.escweb.net/sites/cns

Revolutionizing education to inspire and advance future generations.

©2012 Region 4 Education Service Center

Robert Zingelmann

Chief Financial Officer

Pam Wells, Ed.D.

Executive Director

“In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the

basis of race, color, national origin, sex, age, or disability.”

“To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington,

D.C. 20250-9410 or call toll free (866) 632-9992 (Voice). Individuals who are hearing impaired or have speech disabilities may

contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish). USDA is an equal opportunity

provider and employer.”

This training is funded by USDA Food & Nutrition Service in cooperation with TDA Food and Nutrition Division and Region 4.



Participant Manual MA 2-17-10 Quality-HACCP and Gravies .....10 Unbreaded Processed Meat...

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Transcript of Participant Manual MA 2-17-10 Quality-HACCP and Gravies .....10 Unbreaded Processed Meat...