1.  Introduction of persons attending  Schedule and purpose of this training  Health or Safety Share  Emergency Procedures  Professional courtesy  (cell phones, lap tops and private discussions)

2.  HACCP – Hazard Analysis and Critical Control Points  A Food Risk Assessment  Goal is to train the HACCP Champions  Key Points  Facility Condition  Food Storage  Food Temperatures  Cutting Boards  Sanitizers (surface and foods)  Personal Hygiene  HACCP Documentation  Food Sampling  HACCP Scoring  Inspection Protocols and Frequency OBJECTIVES

3.  HACCP Champions and contractor engagement, as well as basic food safety knowledge  HACCP checklist and scoring form (score above 90)  Inspection Schedule (4 times per year)  3 from site level and 1 from region (reported to corporate)  Tools – thermometers, calibration test strips, flashlight, HACCP scoring form  Food samples sent to an accredited laboratory (4 x per year)  Personal hygiene of kitchen employees A SUCCESSFUL INSPECTION

4.  Surface and food sanitizers (use and calibration)  Temperature abuse and reusing leftovers  3-step cleaning process: wash, rinse, and sanitize  Food storage order and proper use of cutting boards  HACCP documentation (i.e. temperature logs)  Poor personal hygiene  Facilities needing improvement (sinks, chillers, freezers)  Unsatisfactory food sample results (pathogens)  Pest control management COMMON CHALLENGES

5.  Checklist with details  Points deducted  Training on-site during inspection to improve scores  Sustainability of scores  Calculation with checklist and lab scores HACCP SCORING

6.  Dry storage areas  Walk in coolers (and reach in coolers)  Walk in freezers (and chest freezers)  Meat preparation area and thaw area  Vegetable preparation area  Dish washing / pot washing areas (ware washing)  Remote serving and dining areas  Facility condition, sinks, ice machine AREAS TO OBSERVE

7.  No evidence of pests  droppings, roaches, ants  Scoops used  not bowls or other device  Scoops placed properly  scoop down, handle up  Facility integrity  roof leaks, non-cleanable surfaces (no wood)  Damaged goods procedure  no dented cans found on product shelves  Storage racks – nothing stored directly on the floor  First in first out rotation – observe dates  No chemicals stored above foods

8. DRY STORAGE

10.  Proper temperature and thaw cycles  HACCP temperature logs – completed twice daily  Proper meat storage order (chart attached)  No items stored directly on floor  First in first out rotation  Facility integrity – no roof leaks  Door seals intact and lights are working  No excessive ice build-up or freeze-thaw evidence  Proper working chiller

12.  Proper temperature of cooler (< 5 C / 41 F)  HACCP temperature logs – completed twice daily  Proper meat storage order (chart on next slide)  Nothing stored directly on floor  First in first out rotation  Facility integrity – no roof leaks  Door seals intact and lights are working  No evidence of excessive condensation  No storage directly below chiller unit (condensation may cause Listeria)  Proper working chiller  Proper cooling of foods (below 5 C / 41 F)  Cleanable racks

13. PROPER FOOD STORAGE

15.  Proper temperature (57 C / 135 F)  HACCP Logs completed daily  Utensils for each food item, which minimize hand to food contact  Sneeze guards or covers  Preference to be served by kitchen workers  Food discarded after use (avoid left overs)

17.  Maintain and record proper temperatures (below 5 C / 41 F)  HACCP temperature logs completed daily  Utensils for each food item, to minimize hand to food contact  Sneeze guards or covers  Crib lunch – items discarded after use  Signage for those packing lunch – 6 hour window for non- chilled items

19.  Proper sanitizing temperature (minimum 71 C / 160 F)  Dishwasher uses soap and a rinse cycle (automatic feed)  Storage of utensils  laid straight to avoid touching food contact surface  HACCP logs completed twice daily  Vertical storage or trays, racks, plates  Manual washing must include 3 steps:  1 st washing with soap  2 nd rinsing with clean water  3 rd sanitizing (Don’t rinse or wipe off sanitizer)

21.  Three step process (wash, rinse, sanitize)  Logs for sanitizer calibration  completed twice daily  Sinks with air gaps  Pots stored to dry upside-down  Pots washed in sink not used for food preparation

23.  Vegetable and Fruit Sanitizer  Food Surface Contact Sanitizer  Sanitizer properly calibrated  HACCP logs completed twice daily  Spray bottles – used, visible, labeled  Staff demonstrate proper 3-stage system – wash, rinse, sanitize  Sanitizer is final step - not wiped  Calibration method / station  Chemical used (Quat, Iodine, Chlorine, other?)  Alcohol SHALL NOT be used as sanitizer

25.  Signs posted showing proper color coding  Proper color coding is observed  Boards stored vertically or in sanitizing solution  Boards sanitized daily  All colors must be available

28.  Facility condition  cleanable, no roof leaks, no pests  Wiping (sanitizing) dining tables between each service

29.  Clean floors and surfaces  Proper cooking temperatures  Proper utensils  Cleaned and sanitized equipment (slicers, grinders, choppers)  No pests – roaches, rodent droppings, ants, excessive flies  No food containers or trash cans stored on  Sinks with hot and cold water, soap, towels  Proper PPE use

31.  Proper cutting board (green)  Sanitized with HACCP log documentation  Sinks with air gaps  Sanitize is final step (don’t rinse off)

33. MEAT PREP AREA  Proper cutting board (red)  Sinks with air gap  Sanitizer bottle (present an labeled)

34. MEAT PREP AREA

35. BAKERY  Sinks with air gap  Clean floor and counters  Sanitizer bottle (present an labeled)  Proper cutting board (white)  Clean equipment

36.  HACCP Scoring Checklist  HACCP Background  Local Jurisdiction  Food Sampling  Regional support REFERENCES AND TOOLS

37.  Completed Inspection Form  Action plan development and implementation plan  Checklist with HACCP Score  Food Samples  Communication AFTER THE INSPECTION

38.  Procedure – what and how and how often  Shipping and Handling  Temperature  Approved Labs  Chain of Custody Forms  Results Interpretation FOOD SAMPLING

39. HACCP SCORING - PERSONNEL 1.All employees are following established hand washing procedures. All hand washing stations are conveniently located to prep-service areas and properly maintained (soap, hot water, paper towels and waste receptacles). 2.Food handlers are free of infections. Cuts are bandaged and adequately covered with finger cots or double gloved. 3.All employees are using and changing plastic gloves as required. 4.All employees wear clean uniforms and do not wear nail polish or jewelry; clothes, coats, hats, etc. stored appropriately. All employees use effective hair restraints. Points 4 5 2 1

40. HACCP SCORING – FOOD TEMPERATURES 1.(1-5 = 3 pts, 6-10 = 5 pts, and 11+ = 8 pts) Food product is maintained at the proper temperature during storage, preparation, and display. Points 8

41. HACCP SCORING - PREPARATION 1.Food product was cooled properly. 2.Food product was reheated properly. 3.All frozen food was thawed properly. 4.No evidence of spoilage or other contamination of food. 5.Proper washing/blanching technique or chemical sanitation was utilized for fruit and vegetables. 6.Color-coded cutting boards are utilized and maintained properly. 7.All employees are provided with and utilize calibrated thermometers. Points 4 3 2

42. HACCP SCORING - STORAGE 1.All foods are stored properly / stored in order of final cook temperature / and are stored in a shallow container (4-inches or less). 2.Food product is covered, consistently dated, labeled, and rotated; shellfish tags kept 90 days. 3.All toxic items are stored and labeled properly. 4.All refrigeration, freezer and warming units are functioning properly. 5.No dented cans were observed. 6.All single-service items are stored and displayed to minimize cross-contamination potential and are not reused. 7.All service ware items are stored and displayed to minimize cross-contamination potential. 8.All refrigerators are provided with functioning thermometers. Points 4 3 2 1

43. HACCP SCORING – ICE MACHINE 1.Interior and exterior ice machine surfaces are clean. 2.The ice scoop is stored in a manner that will not encourage cross-contamination. Points 2 1

44. HACCP SCORING - DISPLAY 1.All food is properly protected with sneeze guards, dome covers, or other protective device. Tongs are available. Points 2

45. HACCP SCORING - WARE WASHING 1.The mechanical dishwashing/pot-washing machines are all functioning properly. 2.The three-compartment sink was maintained properly to wash, rinse, and sanitize. Three-step process was followed correctly. 3.Sanitizer dip buckets, clean cloths and spray bottles are provided at each station, labeled properly and maintained at proper concentration. 4.Appropriate sanitizer test strips are provided and maintained in good condition. Points 3 4 2

46. 1.Line temperature logs. 2.Cooling logs. 3.Refrigeration logs. 4.Ware washing logs. 5.Receiving temperature logs. 6.Sanitizer dispenser/concentration logs. Points 3 2

47. HACCP SCORING - HOUSEKEEPING 1.Food contact surfaces of equipment and utensils are designed, constructed, installed, stored and maintained properly. 2.Non-food contact surfaces are clean to sight and touch. Points 3 1

48. HACCP SCORING – STRUCTURE/FACILITY 1.All plumbing is installed and maintained to prevent backflow, back-siphonage and maintain appropriate hygiene. 2.All light fixtures are covered or equipped with shatterproof bulbs and provide adequate lighting. 3.Floors/walls/ceilings are maintained in good condition and are insect/rodent proof. Points 3 1 2

49. HACCP SCORING – PEST CONTROL Points 3 1.Facility is maintained pest-free.

50. HACCP SCORING – LABORATORY Number of Samples divided by number of unacceptable samples Example: 8 food samples collected 3 were unacceptable or unsatisfactory 5 samples are acceptable Lab score is calculated by: Number of acceptable samples divided by number of total samples x 100 Thus, 5/8 x 100 = 62.5

51. HACCP SCORING – TOTAL SCORING HACCP Score Sheet (weighted at 85%) Food Results (Lab score), (weighted at 15%) Example: HACCP Score Sheet is 75 Food Lab Score is 62.5 Total Score is calculated: 75 x 0.85 = 63.75 62.5 x 0.15 = 9.375 TOTAL HACCP Score = 73.125 = 73 Note – always round down for HACCP scoring

52. FOOD SAMPLING – BASIC SKILLS  What to collect ?  Why to collect ?  How to collect ?  Where to send the samples ?  Holding time/temperatures  How to interpret results ?  E. Coli

53. WALK THROUGH OF FACILITY  Brief – abbreviated inspection  Use HACCP Scoring sheet  Use proper PPE (gloves, apron, hair restraint, face shield)  Discuss with kitchen staff

54. HANDS ON - CALCULATIONS OF SCORE  If observation score is 80% and food samples were collected and analyzed as follows, what is overall HACCP score?  5 food samples collected with 2 samples being “unacceptable”  What is total HACCP Score?

55. HANDS ON - ANSWERS  If observation score is 80% and Food was collected and analyzed as follows, what is overall HACCP score?  5 food samples, 2 unacceptable (3 of 5 acceptable)  TOTAL SCORE IS 85% OBSERVATION SCORE AND 15% FOOD SCORE  OBSERVATION SCORE 80 X 0.85 = 68  FOOD SCORE 3/5 X 100 X 0.15 = 9  TOTAL HACCP SCORE IS 68 + 9 = 77

56. HANDS ON – THERMOMETERS  Show how to change from C to F on the thermometer  Show how to retrieve the max temperature of a dishwasher

57. HANDS ON – CALIBRATION STRIPS  Show how to calibrate a Quat sanitizer  Show how to calibrate a chlorine-based sanitizer  Show how to calibrate an iodine sanitizer

58. THERMOMETERS & CALIBRATION STRIPS

59. SAMPLE HACCP DOCUMENTATION LOG

60. REVIEW OF FOOD SAFETY STANDARD  Paper and e-copy to be distributed  Objectives  Requirements  Responsibilities  Definitions  Questions?

61.  Ultimate goal is 100 consistently. Where are we now? Where do we want to go? How do we get there?  Food service providers (Fortune 500, cruise ships, hospitals, hotels, restaurants, universities) typically have the following criteria:  Below 90 – Failing  Presence of pathogens in food samples  E. Coli / Listeria / Salmonella  Goal of “excellence” – maintain score at least 90  Ultimate goal of 100 with no “unacceptable” food samples  Unacceptable is presence of pathogens above limits BENCHMARKING OUR KITCHENS

62.  55 HACCP score in May 2010  Robust action plan, commitment, leadership  Reinspection score in September 2010 is 88 – challenge is sustainability

63.  Sanitizers (types, calibration ranges, 3 step process)  Temperatures (dishwasher, food line, chilled items)  Cutting Boards (colors for which items)  Food storage placement  HACCP Logs  HACCP Scoring  Calibration strip usage  Thermometer usage  Damaged goods  Pest control