1. Angela M. Fraser, Ph.D. Associate Professor/Food Safety Specialist Clemson University SIFT -- 2010 1 HACCP: Why We Are Doing What We Are Doing?

2. Because I said so! SIFT -- 2010 2 Why HACCP?

3. Child Nutrition Reauthorization 2004 SIFT -- 2010 3 Require HACCP Plan based on process HACCP principles. What is HACCP? ‾ Hazard Analysis – analyze menu to determine what foodborne pathogens most likely to contaminate food ‾ Critical Control Points – identify ways to eliminate or reduce (control strategies)

4. South Carolina HACCP Plan SIFT -- 2010 4 HACCP Plan based on controlling foodborne bacteria and viral agents. ‾ 40% foodborne illness attributed to Norovirus. ‾ 23% not known but believed to be due to viruses. Control strategies for viruses different than for bacteria. ‾ Temperature control – bacteria ‾ Hygiene and sanitation -- viruses

5. Four Process Categories SIFT -- 2010 5 Potentially hazardous food ‾ pH above 4.6 ‾ Moist ‾ Some protein ‾ Examples: animal foods, heat-treated plant products, pre-cut/peeled vegetables Non-potentially hazardous food ‾ Examples: breads, whole fruits, most condiments

6. Bacterial Growth SIFT -- 2010 6 Bacteria requires: ‾ Right food (potentially hazardous food) ‾ Right conditions (warm temperatures + time) Growth rates: ‾ 90-110 degrees F – about every 30-60 minutes ‾ 70 degrees F – about every two hours When do you finish cooking food? When do you serve it?

7. Key Control Strategies SIFT -- 2010 7 Temperature Control ‾ Receiving to Leftovers Cooling Foods ‾ Leftovers ‾ Complex Foods No Bare Hand Contact ‾ Exposed (unpackaged) ready-to-eat food

8. Temperature Control SIFT -- 2010 8 Calibration Thermometers checked each day. Record observation on Thermometer Calibration Log. Receiving Check potentially hazardous foods with infrared thermometer. Note problems directly on invoice. Storage Dry Storeroom – check daily. Cold Storage – check seven days/week.

9. Temperature Control SIFT -- 2010 9 Cook All at Once ‾ Check temperatures of each pan in two locations. ‾ Record lowest “safe” temperature. Cook Pot of Food ‾ Check temperature in two locations. ‾ Record lowest “safe” temperature. Batch Cooking ‾ Check temperature of all batches in two locations. ‾ Record lowest “safe” temperature of first batch.

10. Temperature Control SIFT -- 2010 10 Hot-holding Unit ‾ Check temperature before put on serving line. ‾ If not correct, reheat and note reheat on Daily Production Record under comments Serving Line ‾ Do not need to check temperature while on serving line. ‾ Foods can be in temperature danger zone for up to four hours without bacterial growth.

11. Leftovers SIFT -- 2010 11 Self-service – All exposed foods thrown out regardless of whether potentially hazardous or non-potentially hazardous – Packaged foods at proper temperatures can be saved. Serving Line – If potentially hazardous, check temperature. – If safe temperature, cool and save for three days. Prepared but in hot-holding unit – If potentially hazardous, check temperature. – If safe temperature, freeze and save one menu cycle.

12. Cooling SIFT -- 2010 12 Complex Foods ‾ Prepare early in the day so can check temperature. ‾ Monitor temperature every hour. ‾ Record on Complex Foods Cooling Log Leftovers ‾ Minimize leftovers ‾ Divide into smaller amounts ‾ Cool, label, check temperature before leave.

13. No Bare Hand Contact SIFT -- 2010 13 Illness Statistics ‾ 40% foodborne illness caused by Norovirus ‾ 23% believed to be caused by viruses. ‾ 85% of Norovirus cases due to food handlers No bare hand contact ‾ Exposed (unpackaged) ready-to-eat food ‾ Handwashing often done improperly so not always effective control strategy.

14. Any Questions? SIFT -- 2010 14 Thank you!