Quality and Process/Performance Improvement Project Hazard Analysis Critical Control Point (HACCP) Carolina Mejia Velasquez

Objectives To improve the daily use of HACCP control logs by following the HACCP Monitoring Log in school kitchens To reinforce temperature logs monitoring in school kitchens To save the cost of food borne illnesses To reduce the amount of food waste

Introduction The HACCP project had the purpose of reinforcing the importance of HACCP operating procedures in order to reduce the risk of food borne hazards and help ensure the safety of the school meals served to children and other customers in the Chatham County Public Schools.

Materials and Methods Visitation to a school to observe and gather information about food service process Performed audit analysis in different schools Made inventory audits Assisted in the serving line and the preparation area

Data Collected 1 dietitian interviewed 7 food service managers and kitchen leaders interviewed Food Service Audits

Cost Outcomes The HACCP program benefits reported rage from $1.9 to $171.8 billion in 1995. These benefits are the expected cost savings due to reduced food borne illness resulting from the HACCP system.

Qualitative Benefits Better food quality To serve a safe, health, and good food To satisfy the kids and customers in the school cafeteria

Recommendations Keep the HACCP monitoring log sheet available. Take the food temperatures on a daily basis: before, during and after food preparation. Follow-up the HACCP process by the school coordinators.

References Agriculture and Consumer Protection. Hazard Analysis and Critical Control Point (HACCP) and guidelines.Rev.2 (1997) Agricultural Economic Report No. 755. Washington, DC: U.S. Department of Agriculture, Economic Research Service. Education Coordinator, April 10, 2013. Performance Improvement. A change for the Better. Available at: RN.com Kennedy, M, et al. 1996-1999. Hospitalizations and Deaths due to Salmonella infections. Journals of the royal society of tropical medicine and hygiene. Vol. 38. Issue supplement 3. Pp. S142-S148 Knight, John B and Kotschevar, Lendal H. Quantity Food Planning-A Systems Approach. Quantity Food Production, Planning and Management. 2nd ed. Van Nostrand Reinhold. New York, New York, 1989. 15-30 Performance Improvement. Stages steps and tools. Introduction to Performance Improvement. Available form : www.intrahealth.com Safe Minimum Cooking Temperatures. U.S. Department of Health & Human Services. Available from: www.foodsafety.gov Savannah-Chatham County School Nutrition Program. Hazard Analysis Critical Control Point Standard Operating Procedures Manual. July 2010.