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

2. 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

3. 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.

4. 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

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

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

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

8. 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.

9. References
Agriculture and Consumer Protection. Hazard Analysis and Critical Control Point (HACCP) and guidelines.Rev.2 (1997)
Agricultural Economic Report No Washington, DC: U.S. Department of Agriculture, Economic Research Service.
Education Coordinator, April 10, Performance Improvement. A change for the Better. Available at: RN.com
Kennedy, M, et al 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,
Performance Improvement. Stages steps and tools. Introduction to Performance Improvement. Available form :
Safe Minimum Cooking Temperatures. U.S. Department of Health & Human Services. Available from:
Savannah-Chatham County School Nutrition Program. Hazard Analysis Critical Control Point Standard Operating Procedures Manual. July 2010.