1. S9k HACCP & Food Safety System

2. Disclaimer
The screen shots in this presentation were made with an Android program emulator, and are not actual tablet screen shots.
Some screen shots will appear slightly different than what you see on the Google Nexus 7 tablet.

3. Google Nexus 7 Android Tablet
General Tablet Info
Google Nexus 7 Android Tablet
Touch screen. Do not use stylus or pen.
ON/OFF – Push button on top right side.
Swipe the screen with finger to activate
Tablet screen turns off after 30 seconds to preserve power. Tap screen to open
Tablet powers down after 1 minute. Use On/OFF switch to turn on.
Back symbol on bottom of tablet to move back one screen.
Home symbol on bottom of tablet to go to Home screen.
Apps symbol on Home screen to open Apps.
S9k icon on Home Screen and in Apps.

4. Home Screen The curved arrow on bottom left is the BACK tool.
The pointed icon in the middle bottom is the Home page icon.
The S9k icon is for the Sentry9000 program.
Circle with squares inside is the Apps icon.

5. Log - in
Tap the cursor on the username line to open the onscreen keyboard.
Using the keyboard, enter the username.

6. Main Menu
Each picture or icon represents a different category of the HACCP and SOP documentation program.
Each category contains the forms for data collection as set forth in the USDA Guidelines and the NFSMI SOP.

7. Main Menu
Note that the user's name is now at the top left of the screen with today’s date. Make sure the date is correct.
Dev represents the district name and HS represents the school code.

8. Logout
This icon is to provide an employee the means to log out so another employee can log in.
Select Yes from the menu to log out.
Always log out when you complete a task.

9. Internet Access
Although the tablet shows it is connected to the wireless router, there are times that data is not being sent to the server.
To check the Internet connection, select the globe icon. If wireless access is good, the sign- in page to the web site appears. If there is not an Internet connection, this page appears.

10. Sync Button
The Sync button is to provide access to and from the server.
Download puts data onto the tablet from the server.
Upload moves data from the tablet to the server.
Download every morning.
Upload when a number other than “0” is present in the Sync icon when you are working off-line.

11. HACCP & Food Safety
HACCP is a relatively simple system while the whole Food Safety aspect gets quite complex.
HACCP is limited to Critical Control Points that can be monitored and adjusted. Everything is black and white and if something does not meet criteria, it goes through a corrective action. If it does not meet those conditions, it is discarded.

12. S9k HACCP & Food Safety System
Sentry9000 addresses school HACCP as well as the ancillary aspects associated with HACCP.
This presentation will address HACCP first, and then go through all the steps that provide backup for the food safety system.

13. HACCP

14. Main Menu Icons are labeled.
An icon may be a group of forms such as the Hot Food, Calibration, Equipment and daily Checklist icons.
An icon may be a single form such as the Cold Food, Receiving, 3-Cpt Sink and Dish Machine icons.

15. Hot Food icon When the Hot Foods icon is selected, 3 forms appear.
Cooked Foods Temperature Log is used to temp Hot Foods during production.
Serving Hot Food is used to temp foods in warmers and on the serving line.
165F-Reheating Temperature Log is used for temping leftovers to insure they reach 165F.

16. Cooked Food Temperature Log
When the Cooked Food Temperature Log is selected, the first question is Today’s menu.
All questions that require a temperature of food will have a menu to select that item.
(RQD) means an answer is required. A question with an RQD must be answered. It can’t be skipped.
The Beef Salisbury Steak icon will be selected to move forward.

17. Temp Limit
Different types of foods can have a different minimum heating temperature.
This question shows the minimum limit for Salisbury Steak is 155F.
This temperature is pre-set by the Admin office, and can be changed as necessary.
Select the Next button.

18. Temperature Field
BIRTT – put probe in hot food prior to starting the process.
Turn on the BIRTT and let red switch start flashing.
Select Take Temperature button.

19. Temperature Field The field is automatically entered.
Select the Next button to the right of the Take Temperature button to proceed to next screen.
Two (2) temperatures are required per menu item. Repeat the process.

20. Submit Choose the Submit option.
Note the number 4 in the Question box on the top right. That means there are 4 questions to be submitted to the server. When working online, choosing the Submit option sends the questions automatically.
Working off-line requires a later sync when wireless service is available.

21. The information is sent to the school’s web site and shows the person who took the temps, what date & time taken, what food was temped and the temps were. This provides the HACCP record.

22. Serving Hot Foods
Serving Hot Foods works the same way for taking temperatures. However, the minimum temperature for serving and receiving hot foods is 135F.

23. Cooling Step

24. Leftovers – The Cooling Step
Leftovers must be cooled to 70F within 2 hrs. and 41F within 4 more hours.
This form is for verifying that cooling process.
Leftovers are a very serious foodborne illness threat, and must be handled with due diligence.

25. Leftover Quantity Salisbury steak is selected for leftovers.
Menu item name, Quantity of leftovers and date and time must be recorded on the container of all leftovers. This provides cooling step information.

26. Leftover Temperature
The first temperature taken is the temperature of the food as it begins the cooling step.
Two (2) temps are required as in cooking food. Repeat the process.

27. Leftover Time Tracking
The first temperature is always within regulation. Choose Yes.
Check times and temps to register compliance or non-compliance as the product cools.

28. 165F- Reheating Temperature Log
The 165F - Reheating Temperature Log is used for leftovers which are required to be reheated to 165F.
The only Menu items that appear on this form are those that have been processed with the CCP Cooling Log for leftovers at Cooling Step icon.
This Salisbury Steak Cooling Step was just completed.

29. Remains Forever
When the leftover Salisbury Steak is served the next time Salisbury Steak is served and the 165F-Reheating Temp Log is not used to record the reheating temperatures, it will not go away. It will stay there forever.
Remember the leftover is a separate item from the newly cooked Salisbury Steak which requires a cooking temp of 155F while the leftover Salisbury Steak must be reheated to 165F.
Using the 165F Reheating Temp Log will remove the leftover Salisbury Steak from the menu.

30. 165F Note the 165 on the question.
If 165F is not reached, there will be a Corrective Action form automatically created.

31. Auto-generated Corrective Action Forms
A Corrective Action form is auto-generated whenever
a hot temperature minimum is not met, a cold temperature maximum is exceeded, or when a question that should be answered Yes is answered No.

32. Auto-generated Corrective Action Forms
A Corrective Action form consists of questions to describe action taken to correct the problem.
Example of low Cooked Food Temperature, correct answer is “to continue cooking until proper temperature is reached.”
Not all questions have to be answered Yes, but at least one (1) must be answered Yes to acknowledge action was taken.

33. Auto-generated Corrective Action Forms
CA forms have a Comment question that is not required to be completed. However, it often simplifies a situation if an explanation is provided.
Example would be a NO for hand soap available. A Comment could be “Out of stock. Borrowed some from other school.”

34. Auto-generated Corrective Action Forms
DO NOT BE AFRAID OF CA FORMS.
They are your friend.
They let you know when a food safety issue exists so it can be addressed.
To paraphrase an old saying – A stitch in time saves lives from foodborne illness.

35. 165F Note the 165 on the question.
If 165F is not reached, there will be a Corrective Action form automatically created.

36. Temp below minimum required
The temperature was below 165F. Remember that close only counts in horseshoes and hand grenades.
The actual requirement is 165F for 15 seconds. So if it never makes 165F, it can’t be there for 15 seconds.
A judgment call is not required. The program takes care of it for you.

37. Submit creates CA Form automatically
CA Form appears

38. Corrective Action Questions
This first question is on most CA forms.
The routine employee answer is usually NO.
A manager may decide that additional training is necessary.

39. Corrective Action Questions
YES is selected for The “Continue cooking…” option.
Only one option need be selected, but more than one can be selected if necessary.

40. Submit CA Form Submit the CA form.
Remember that if both temperatures were below 165F, there will be 2 Corrective Actions needed, and a second will appear.

41. Select the Cold Foods Icon
Cold Foods Menu

42. Cold Foods Select Salad Deli 2
Choose Production of the Salad, Serving of the Salad, or Receiving the Salad if coming from a Central location.
Select Salad Deli 2

43. Temping Cold Foods
When a head of lettuce is brought from a walk-in cooler that averages 38F, how long do you think it will take for slices that are about 1/16th inch thick to reach a temperature over 41F? Not very.
During Production of Salads and Sandwiches, the salad fixin’s and thinly sliced luncheon meats will get over 41F – unless you prepare them in the walk-in cooler or have a cold production room below 41F.
So why is a Production Temperature necessary?

44. Temping Cold Foods
4. Regulations require that you serve Cold Foods at 41F or below which means that you have to get the salads cooled to that temperature prior to serving(unless you make them as you serve them to stay within the allowed time frames).
5. You want to know how much time it is going to take to get that product to 41F. Longer if it is 59F than if it is 49F.
How much time to serving?
Cooler or Freezer?
When you take the serving temperature, take it inside the cooler – Walk-in or Reach-in. Don’t bring the salad or sandwich into the kitchen to take the temperature.

45. InfraRed Thermometer for Salads & Frozen Foods
You can’t penetrate the lettuce slice with the probe. Use the IR thermometer.
Unplug the probe, get within ¼” of lettuce and hit Take Temperature on the tablet.

46. Cold Foods Corrective Action
Problem is – above 41(Temperature)
Action is “Rapidly chill…”
Just like the Cooked Foods Corrective Action, but different choices.
Same rules – must have 1 YES answer.

47. Food Safety Backup or Ancillary Steps

48. Calibration

49. BIRTT Calibration
Default Ice Solution Temp
Select Take Temperature

50. BIRTT Calibration This shows the variance for the BIRTT from 32F.
A CA form will created if more than 2F variance.

51. Thermometer Calibration
Each manual thermometer should have an ID name or number.
Select the Thermometer to be tested.

52. Thermometer Calibration
Manual input of thermometer reading
Default to Ice Water Temp

53. Thermometer Calibration
The variance of the thermometer reading from 32F is noted.
A corrective action will occur if more than 2F.

54. Equipment Temperatures

55. Equipment Temperatures
Select icon for the type equipment for taking temperatures.
Remember that reach-in warmers and coolers must have temperatures taken prior to Cooked and Cold Food being temped.
Otherwise, it is not known if the food is going into the proper temperature.

56. Warmer, Coolers, Freezers, Dry Storage Area Temperatures
Manual entry of reading from unit’s thermometer.
The temperature for the first unit on all the forms is Required. All other units shown are optional because schools within a district have different numbers of these units in each school, and the maximum has to be shown
After the temperatures have been entered for all the units at your school, hit the Submit button at the top right to skip remaining warmers.

57. Equipment Corrective Action
Works just like the corrective action forms for the food items.
If the temperature entered is outside the required range of temperatures, a Corrective Action Form will be automatically created.

58. Receiving Deliveries

59. Vendor Receiving Log
First Form is for the Vendor’s Invoice, BOL or other ordering information.

60. Vendor
Select the Vendor for the products currently being delivered.

61. Delivery Questions
Scheduled Driver
Truck Condition

62. Food Type Selection
It is not feasible to include all frozen and refrigerated food items in the form for several reasons.
Select the food type that represents the group for the item you temp. Example is chicken nuggets are Chicken and Beef Patties are Meat.

63. IR Thermometer for Frozen Temperatures
Unplug the probe, get within ¼” of frozen product and hit Take Temperature on the tablet.
Use IR Thermometer

64. Temperature Entries
There are two fields for frozen foods and two fields for refrigerated foods.
IF frozen foods only on the delivery, pick two foods and take temps.
Then hit the Submit button in top right to skip the 2 refrigerated food temperature questions, and it takes you to Submit.

65. Early Submit
The same is true when receiving dry goods such as bread when no temperature is required.
When you finish this question, it will open the food type question. Just hit Submit at the top right.
This can also be used for non-food items such as packaging, chemicals, etc., to provide a receiving record.

66. Washing Dishes

67. Sanitizer Concentration tested with strip
3-Compartment Sinks
Sink Temperature >110F
Sanitizer Concentration tested with strip

68. Dish Machine Manual entry from machine thermometer

69. Sink & Dish Machine Corrective Actions
Temperatures that are out of range for sinks and dish machines will auto-generate a corrective action similar to others shown earlier.

70. Food Safety Checklists
The 13 forms for Food Safety Checklists can be in a single icon, or can be divided up by day with different checklist being performed on each day.
This is an example of the food safety checklist forms divided into days.

71. Monday Checklists
Two checklists are scheduled for Monday.

72. Personal Hygiene Questions have Yes, NO and Not Observed answers.
A NO answer will auto-generate a corrective action.

73. Food Safety Checklist Corrective Action Form
This question provides an acknowledgement of the problem noted when completing the form.
Select Yes.

74. Food Safety Checklist Corrective Action Form
This question allows the Comment section to be completed.
Select Yes.

75. Food Safety Checklist Corrective Action Form
Comments should be completed for each Food Safety Checklist corrective action to provide information on the problem.

76. There is no end to Food Safety
The Beginning
There is no end to Food Safety

77. S9k HACCP & Food Safety System