Child Nutrition Manager Training

Child Nutrition Manager Training
Hazard Analysis Critical Control Point (HACCP) Requirements in North Carolina Schools Child Nutrition Manager Training "In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, gender, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, SW, Washington, D.C or call (800) or (202) (TTY). USDA is an equal opportunity provider and employer." NC School HACCP

HACCP is…. A systematic approach to developing a food safety plan that will: Prevent hazards Eliminate hazards Reduce hazards PREVENTION rather than reaction FDA defines preventive measure as: an action to exclude, destroy, eliminate or reduce a hazard and prevent recontamination through effective means. NC School HACCP

Why ?? Required by law Ensure service of safe food to children by controlling hazards that may occur anywhere along the Flow of Food 2 types of hazards: 1) ones specific to prep; such as improper cooking of chicken 2) nonspecific ones that affect all foods, such as poor personal hygiene NC School HACCP

Revised Plan Now Available
New HACCP Plan updates to be implemented beginning Fall 2010. Based on Changes to the FDA 2009 Food Code and recommended best practices for food safety All facilities receiving USDA reimbursements must have HACCP Plan. We received feedback from many and considered all of it when making the updates and changes from the original 2006 plan to the changes for Changes to the original plan are minor! NC School HACCP

Updates for 2010-11 Changes to reflect FDA 2009 Food Code
Edits are generally highlighted Monitoring forms are updated and pre-dated Cooling Log is now required Monitoring dry storage is now included Cut Salad Greens now PHF Procure fresh produce from approved/GAP certified vendors Recommend keeping all cut produce at 41 or below. Plan to post 10 minute training modules this summer FAQS updated All Sections of the HACCP Plan have been updated to reflect changes in the FDA 2009 Food Code and recommended best practices. Supporting information such as tables, appendices, etc. have been added or modified in some sections. Changes that involve more than a few words generally are highlighted. Remind managers and employees to review Pre-requisite Programs and Safe Food Handling Sections prior to completing the Operation Assessment. This will help increase understanding of the HACCP plan requirements. Consider including this review in a back-to-school training session. Monitoring logs have been updated and expanded to include pages with pre-filled dates for each month. While monitoring the milk box has always been required, a separate log is now included. Use this one instead of the refrigeration log. A cooling log is now required daily for PHF. Information about safe cooling methods is included in Section 2-5: Safe Food Handling. Sample TILT procedure is included along with information about obtaining the form when desiring to seek approval for this food safety option. Many FAQs have been updated and the revision date is noted. All information should be posted to the website by early May. Print the new plan for implementation for the school year. Remember to complete HACCP verification for this year and file with the HACCP plan in section 2-8. (Can be done at the end of the year or before the start of the new school year; may need to remind managers and offer assistance with this task.) Planning to post new Ten Minute Training Modules this summer. These can be used to train employees on important food safety topics to support the HACCP plan. Fresh produce must be obtained from an approved vendor (i.e. a licensed/permitted food /beverage establishment) or from a farm that has obtained Good Agricultural Practice (GAP) Certification or equivalent. (The NC Department of Public Instruction does not create agricultural policy. The authority for agricultural policy in the state resides primarily with the North Carolina Department of Agriculture and Consumer Services (NCDACS). At this time, the NCDACS requires GAP Certification for all local growers that participate in the Farm-to School Program. Similarly, the Agricultural Marketing Service of USDA requires GAP Certification for produce growers whose produce will ultimately be used in the school meals programs. Our intent is to be consistent with those agricultural authorities that have established GAP Certification as a requirement for the purchase of fresh produce for service in the Child Nutrition Programs.) Cut lettuce, cabbage, spinach, and all cut salad greens, cut melons, cut tomatoes, and figs must be held at 41 degrees F. or below as there is definitive information to show a water activity and acidity level sufficient to place in PHF category. Recommend that all other cut produce (fruits and vegetables) be held for service at 41 degrees F. or below for best quality and increased food safety. Cut produce (other than that mentioned in the above bullet) may require product analysis (PA) to determine if varieties are PHF; it is unlikely that most SFAs will conduct PA on individual produce items - therefore, the recommendation to keep cold. NC School HACCP

Process HACCP Based on the number of times a menu item passes through the temperature danger zone (41oF to 135oF). PHF No Cook – does not go through temperature danger zone; there is no cook step. PHF Same Day Service – typically goes through the temperature danger zone one time. PHF Complex Food Preparation – goes through the temperature danger more than one time. Non PHF – the food is not potentially hazardous Process HACCP means that menu items are grouped based on the number of times a menu item passes through the temperature danger zone (41oF to 135oF). Menu items are categorized into one of these 4 HACCP processes instead of developing individual flow charts for each menu item. NC School HACCP

Information posted on CN Website
The HACCP Plan templates (4 types) are posted on the Child Nutrition website at: Refer to the description of each to choose the one that fits your school’s operation. Most schools will use the Central Kitchen Plan. All four HACCP plans can be downloaded and printed from the web site at Different HACCP plan templates were designed for different types feeding and food distribution operations; schools will generally fall under Commercial Kitchens. There are also plans for Residential Child Care Institutions, Transported Meals, and Central Warehouses. NC School HACCP

Components of HACCP Plan
BINDER 1: Menu Summary and Recipes Flow Chart Menu Summary Recipes/preparation procedures must contain HACCP category and CCPs Recipes sorted in the binder as required by the School Food Authority (SFA) Child Nutrition Administrator. BINDER 2: HACCP Plan Thirteen sections 1-9 required by USDA 10-13 additional information not currently required by USDA Information about organizing Binder 1 Recipes is included in materials posted on the web. The Child Nutrition Administrator will determine how the recipes are organized in each SFA. Edits to the HACCP plan that contain more than a few words are generally highlighted in yellow. SFAs should work towards identifying allergens on recipes and menus beginning in 2010 (Some information in Section 2-11: Allergens). NC School HACCP

1-1 Menu and Recipes Must have:
Standardized recipe/procedure for all menu items. Flow charts for each of the four processes Menu Summary Listing or Pre-prepared Foods and foods subject to TILT procedures, if applicable. Recipes/Preparation Procedures contain HACCP categories and appropriate CCPs. Sort the recipe binder as directed by the CN Administrator. This information is included in Recipe binder 1. NC School HACCP

HACCP Process Categories – Include the correct process on each recipe.
Potentially hazardous foods No cook Same day service Complex food preparation Non-potentially hazardous foods After collecting all of the standardized recipes and procedures, determine if the recipes are potentially hazardous food or non-potentially hazardous and use this information for further recipe classification. Potentially hazardous foods support the rapid growth of harmful bacteria so they always require time-temperature control for safety (TCS). Potentially hazardous foods must be kept hot (135 degrees F or hotter) or cold (41degrees F or colder). Potentially hazardous food typically includes raw or cooked animal foods (meat, fish, poultry, dairy, eggs); heat-treated plant foods (cooked vegetables, baked potatoes, texturized vegetable protein); cut melon; sliced tomatoes; homemade garlic-in-oil; and raw bean sprouts. Non-Potentially Hazardous Foods (no HACCP Process Foods) do not support the rapid growth of harmful bacteria so they do not require time-temperature control for safety (TCS). These non-PHF foods may be served hot or cold. Below is relative information that may be helpful when classifying recipes. ANIMAL FOODS -- Raw meat, fish, poultry, and unpasteurized shell eggs must be cooked to proper endpoint cooking temperatures before serving. All commercially processed meat, fish, poultry, egg products, which are often labeled "Fully cooked") need to be cooked to 135oF or hotter before serving. Milk and milk products must be stored at 41oF or colder. FRUITS Most fruits are not potentially hazardous because of their low pH. Figs and melons only become potentially hazardous after they are cut or in the case of figs, when they are heated. Cut melons must be held at 41oF or colder for safety. If figs are cooked, they must be cooked to 135oF, held at 135oF, and if leftover, properly cooled, labeled, and used within three days. If not used within three days, they must be discarded. Non-potentially hazardous fruits do not need to be refrigerated for safety. They are refrigerated to extend their shelf life. However, some fresh fruits may have a water activity or acidity level that is inadequate to assure that a product assessment is not needed to show that they are safe. Therefore, as best practice, we recommend keeping all cut fruits at 41oF or colder to increase appeal, shelf life, and safety. (NOTE: Technically cooked fruits may contain adequate sugar and/or acidity to prevent harmful bacteria growth; however, it is difficult to determine the final water activity or pH level when various ingredients are added. It is unlikely that the SFA will provide for the laboratory analysis for a product assessment, therefore, we will assume that, in the absence of adequate information to prove otherwise, cooked fruits are to be held at a safe temperature or follow an approved TILT procedure as a precaution.) Canned fruit is generally NOT considered a potentially hazardous food because of its low pH and so does not require strict time and temperature for safety. The only exceptions would be if using canned figs. Figs are classified as low-acid foods and so must be maintained at 41 degrees F or colder for safety. It is also important to note that because canned fruit has been heat processed, there is a minimal food safety hazard unless contamination takes place after the can is opened. Contamination could result if bare hands come in contact with the exposed fruit, if somebody sneezes or coughs in it, or if dirty holding containers and utensils are used to display and dispense this product. Therefore, below are the procedures that should be followed to minimize contamination as well as to maintain quality. Most schools strive to keep canned fruits cold for quality. The unopened cans are put in the refrigerator the day before use. The can lid is wiped off before opening. The fruit is placed in a chilled pan that has been properly cleaned and sanitized. Pans of fruit are placed on the salad bar or serving line no more than one hour before service. If panned out before then, the product needs to be covered and refrigerated until it is placed on the serving line. Long-handled utensils that have been properly cleaned and sanitized are in each container of fruit. Leftover fruit that is on a self-service bar or serving line must be discarded. Leftover fruit that is on an employee-monitored serving line can be saved as a leftover but must be labeled, properly stored, and used within three days. VEGETABLES – Most vegetables are not potentially hazardous until they are heated and then hot-held (exceptions are cut tomatoes, lettuce, spinach, cabbage, salad greens, and sprouts which must be held at a safe temperature). In our schools, all cooked vegetables are potentially hazardous because they are heated and then placed on a hot serving line. All cooked vegetables must be heated to 135oF or hotter and held at 135oF or hotter. If leftover, they must be properly cooled, labeled, reheated, and served within three days. If not used within three days, they must be thrown out. Some fresh vegetables that are cut may have a pH and water activity level that is inadequate to ensure food safety. It is unlikely that SFAs will conduct product assessments to determine this information; therefore, as best practice, it is recommenced that all cut fresh vegetables be held at 41degrees F or colder or follow an approved TILT procedure. Tomatoes. Cut tomatoes are considered potentially hazardous and will support the growth of Salmonella as demonstrated in recent outbreaks. Cut tomatoes are now classified as PHF and any recipe they are used in would be either No Cook-PHF or, if cooked, a PHF. Whole tomatoes do not need to be received or stored at refrigeration temperatures but once cut, they must be kept at 41oF or colder. Tomatoes that are cooked are potentially hazardous and so must be cooked to 135oF or hotter and held at 135oF or hotter. If tomatoes that come out of a can are cooked for hot holding, they must be cooked to 135oF or hotter. If tomatoes out of a can are not cooked and mixed with other non-potentially hazardous foods, then they are not potentially hazardous. Lettuce, Spinach, Cabbage, and cut Salad Greens. Lettuce and all other cut salad greens such as spinach, cabbage, etc. are now classified as PHF and would be categorized as #1 No Cook – PHF. (Note: cutting includes a cut stem.) For packaged salad greens, if the bag states that the produce is washed and ready to use, no further washing is required. Cooked cabbage and spinach must be heated to 135oF or hotter and then held at 135oF or hotter; this recipe would be categorized as #2 Same Day Service. OTHER PLANT FOODS -- Any heat-treated plant food that has not been proven to be non-potentially hazardous must be classified as potentially hazardous. Examples include baked potatoes, sweet potatoes, cooked rice, cooked pasta, cooked pinto beans, other cooked beans, and texturized soy/vegetable protein. These foods must be cooked to 135oF or hotter and held at 135oF or hotter. If leftover, they must be properly cooled down, labeled, reheated, and served within three days. If not used within three days, they must be thrown out. Peanut Butter. Peanut butter is not a potentially hazardous food because of its low water activity. Therefore, peanut butter and jelly sandwiches do not need to be refrigerated. Garlic-in-oil. Most schools are not using garlic-in-oil as an ingredient. However, if you should use garlic-in-oil, use commercially processed product that lists acid as an ingredient. If made in-house, it must be refrigerated. Raw bean sprouts. Only purchase bean sprouts from an approved supplier. When received, store at 41oF or colder. NC School HACCP

No Cook PHF Receive  Store  Prepare  Hold  Serve
Examples in School Foodservice: Tuna salad (containing no ingredients that are cooked and cooled at school – such as hard cooked eggs) Cut Salad Greens Sliced Tomatoes All POTENTIALLY HAZARDOUS menu items in this process category lack a cooking step thus the item does not go through the temperature danger zone (41oF to 135oF). Foods that are in this category include potentially hazardous foods that are received cold and served cold or potentially hazardous foods that are received hot and are served hot. NC School HACCP

Same Day Service PHF Receive Store Prepare Cook Hold Serve
Examples in School Foodservice: Baked fish filets Pizza Hamburgers Chicken fingers Steamed Broccoli All POTENTIALLY HAZARDOUS menu items in this process category typically pass through the temperature danger zone (41oF to 135oF) only once before serving. Foods in the category include potentially hazardous foods that are cooked and held until served or that are cooked and served immediately. NC School HACCP

Complex Food Preparation PHF
Receive  Store  Prepare  Cook  Cool  Hold  Serve Receive  Store  Prepare  Cook  Cool  Reheat  Hold  Serve Examples in School Foodservice: Roasted Turkey with Dressing (turkey cooked the day before service) Soups or stews prepared the day before service and reheated Pasta Salad POTENTIALLY HAZARDOUS menu items prepared in advance to re-heat for next day service or items that are cooked, cooled, and served the same day are defined as a complex food preparation processes. These potentially hazardous foods pass through the temperature danger zone (41oF to 135oF) more than one time. Leftovers of any menu item that is typically prepared using same day service are not assigned to this category. NC School HACCP

Non PHF Receive  Store  Prepare  Hold  Serve
Examples in School Foodservice: Apple sauce cake (commercially prepared) Brownies (commercially prepared) White bread Peanut butter and jelly sandwich Canned Fruit Whole Fresh Fruit Dinner Rolls Menu items that do not meet the definition of a potentially hazardous food and so do not require time-temperature control for safety are placed in this category. These items may be served hot or cold and are not required to be a particular temperature to ensure food safety. They are often served hot or cold to enhance menu appeal – i.e. hot roll, or cold fruit. NC School HACCP

Standardized Quantity Recipes
A standardized quantity recipe has been: tested and adapted for use by a given foodservice operation and found to produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients. Standardized Quantity Recipes must include: Recipe name Recipe number Serving size (cup, scoop size, each, 5 nuggets, ounces, fl ounces, etc.) Number of servings Contribution to the meal pattern (required for Food Based Menu Planning only) All ingredients (include the ingredient form, i.e. dehydrated, fresh, frozen, canned) Accurate weight or measure of each ingredient Preparation procedures (i.e. streamed, boiled, baked or fried; if fried, specify type of fat used.) HACCP category Clearly identified HACCP Critical Control Points (CCP) NC School HACCP

Standardized Recipes/Procedures
You must have a standardized recipe or a standardized procedure for ALL menu items served in your operation. A la carte items that are similar, such as commercially packaged foods, can follow the same standardized procedure. Standardized procedure is how you handle the food before you serve it. Refer to previous slide for information that must be included on a standardized recipe. All menu items, including a la carte must be included in the HACCP plan and these items must also have a standardized recipe or procedure. Standardized procedures may be used for commercially packaged foods used for a la carte sales. Remember, the HACCP Plan is a comprehensive food safety plan that includes ALL foods prepared and served in the child nutrition program. NC School HACCP

Pre-prepared Foods Complex foods prepared in advance for future service beyond a specific meal – not leftovers!! Items cooked or prepared in-house and then frozen for future use. May store for up to four weeks. Must include a list of these foods in Binder 1. Can I pre-cook foods and then freeze them so I can save them for more than three days? Two common causes of foodborne illness are: (1) preparing food too far in advance of service and (2) improperly cooling potentially hazardous foods. Many schools prepare foods in advance because it is economical. These foods are called pre-prepared foods. Many schools also save leftovers, some that must be properly cooled. Questions have been raised about how to handle these items, particularly how long can they be saved. To begin with, there is a significant difference between pre-prepared foods and leftovers. All menu items can be leftovers but not all menu items are pre-prepared. So, the first step is to identify which menu items are pre-prepared based on the two definitions below. PRE-PREPARED FOODS. Pre-prepared foods are menu items (or menu ingredients) that are prepared in advance for future service beyond a specific meal. These items are foods that are cooked or prepared in-house and then frozen for future use. Examples include browned ground beef, spaghetti sauce, chili, and breads. These items have a frozen shelf-life of four weeks. This does not include commercially processed pre-prepared foods, such as Hot Pockets, etc. For commercially processed frozen foods follow the manufacturer guidelines for storage time. LEFTOVERS. Leftovers are menu items that are prepared for a specific day’s service and that are not served. Examples include a pot of soup that is in a hot box, a half empty pan of hog dog chili that is on the serving line, pans of lasagna that are held for service but not used, or six hamburgers that are on the serving line. These menu items have a refrigerated or frozen shelf-life of three days. HANDLING PRE-PREPARED FOODS. The Child Nutrition Director must prepare a separate list of those menu items that are pre-prepared. This list must be labeled Pre-prepared Foods and filed behind the Menu Summary in Binder 1 of the HACCP Plan. Only the items on the list can be frozen for up to four weeks. For all items on the list procedures for packaging, labeling, and storing MUST also be clearly described on the standardized recipe/procedure. Prepared foods must be stored in shallow containers so the item will freeze quickly. The container must be covered with a lid or freezer wrap that is appropriate for frozen storage. All pre-prepared foods must be labeled as Pre-prepared NAME OF FOOD with the date and time the item was prepared. This must be written directly on the freezer wrap or on freezer tape that is secured to the lid or wrap using a black permanent marker. If a menu item is not on the list and/or the handling procedures are not on the recipe, then the item must be handled as a leftover and so used within three days. Furthermore, once an item that is on the list is prepared for service, any remaining portions must be handled as a leftover. For example, browned ground beef that was prepared and frozen two weeks ago is used to make spaghetti sauce on a Monday. One pan of spaghetti sauce is still in the hot box, this pan must be refrigerated or frozen and used within three days. Just because it is on the list of pre-prepared foods, does not mean that it can be frozen again and saved for an additional two weeks. HANDLING LEFTOVERS. All leftovers -- potentially hazardous or non-potentially hazardous, refrigerated or frozen -- must be used within three days. A leftover is a menu item that has been prepared for a specific day’s service and that has not been served. Examples include hamburgers that are on the serving line at the end of the day, a pan of lasagna that was in a hot box but that was never served, vinegar-based slaw that is prepared in-house, homemade salad dressing, and bread that was prepared in house and that was on the serving line. This does not include pre-packaged foods (such as pretzels, muffins) that are displayed in their package for service. While the 2005 Food Code allows for leftovers that are potentially hazardous to be stored cold for up to seven days, the North Carolina Child Nutrition Program has established a higher standard. North Carolina Schools are required to use all leftovers within three days from the date of preparation. It is also important to note that not all foods can be saved as a leftover. If the menu item is potentially hazardous (as indicated on the standardized recipe or procedure), then you must check the temperature of the food to determine if it can be safely saved as a leftover. If the temperature of the item is 140 degrees F or hotter or 41 degrees F then you can safely save it as a leftover. All leftovers that have been determined to be safe must be covered and labeled "Leftover NAME OF FOOD", the amount and date to be used. Also note the amount saved, the temperature, and the date the item is to be used on section 15 of your Daily Meal Production Plan. If the item is not at a safe temperature, the item must be thrown it out. Note this on section 12 of your Daily Meal Production Plan. All leftovers must be used within three days from the date of preparation. If the leftover is potentially hazardous and is to be served hot, it must be reheated to 165 degrees F or hotter before serving. If the leftover is potentially hazardous and is to be served cold, it must be held at 41 degrees F or colder before serving. HANDLING OPENED CONTAINERS OF COMMERCIALLY PROCESSED FOODS. Commercially processed, ready-to-eat foods that are dispensed from a bulk open container (i.e, potato salad or tuna salad) must be eaten within three days of opening the container. Packages of deli meats must also be used within three days from the date the package is opened or used by the date stamped on the package, whichever is sooner. NC School HACCP

Include copies of any approved TILT procedures, as applicable.
TILT foods are menu items using time without temperature control as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for sale or service. All menu items subject to TILT must receive environmental health department approval prior to implementation of that procedure. Include copies of all approved TILT procedures at the designated place of the recipe binder. Time in Lieu of Temperature (TILT) Application may be downloaded from A sample form is included in Section 2-5 Safe Food Handling Procedures. NC School HACCP

BINDER 2: HACCP Plan 1 – Food Safety Team 2 – School Description
3 – Operation Assessment 4 – Prerequisite Programs 5 – Safe Food Handling 6 – Monitoring and Recordkeeping 7 – Corrective Actions 8 – Verification 9 – Employee Training 10 – Crisis Management 11 -- Allergens 12 – Donated Foods 13 -- Traceback Sections 1-9 are required! Begin identifying Allergens in recipes and menu items – Refer to Section 11. Sections 10, 12, and 13 may be developed at a later date. NC School HACCP

2-1: Food Safety Team Team leader should be site manager or individual who completed a food safety certification program. Some schools are so small that there may be only one team member. Includes team member’s HACCP responsibility. Name Position Title HACCP Responsibility Remember to keep updated as personnel changes. While the Manager is the team leader (and the person responsible for maintaining a current, updated HACCP Plan), in a larger operation, she/he will delegate responsibilities to other staff. NC School HACCP

2-2: School Description Includes information about: School Employees
Water Supply Equipment – get from Central Office Vendors – get from Central Office Foods Hazardous chemicals Update annually to include current information. NC School HACCP

2-2: School Description Remember to include listing of employees with Food Safety Certification List all Hazardous Chemicals Include any non-domestic foods that are pre-approved by the CN Administrator Complete the entire section fully! Complete this section fully with current information! Be sure to add information about the facility water supply to section 2-2. Noncommunity public water systems are facilities such as schools, factories, restaurants, resorts, and churches that are served by their own supply of water (usually a well). A nontransient noncommunity public water system serves the same individuals every day (such as a school, daycare, or factory). A transient noncommunity public water system serves different individuals each day (such as a restaurant, motel, or highway rest area). NC School HACCP

2-3: Operation Assessment
Comprehensive ANNUAL assessment (inspection) of your school foodservice operation. Read and understand the Pre-requisite Programs and Safe Food Handling Sections prior to completing! Takes between 1-2 hours to complete. Must be done at the beginning of each school year, signed by team leader, and filed in the binder. Keep previous assessments for three years. Read and study the Section 2-4: Pre-requisite Programs and Section 2-5: Safe Food Handling BEFORE completing this section. This will prepare the manager and staff to fully understand the information needed. This information is consistent with the 2009 Food Code and ServSafe or similar Food Safety Certification Course. NC School HACCP

2-4: Prerequisite Programs
Outlined in Section 2-4 of Binder 2. All are based on the 2009 FDA Food Code and recommended best practices. Nothing new – those who have completed ServSafe® have seen these. All site managers must review prior to completing the operation assessment. NC School HACCP

2-4: Prerequisite Programs
HANDOUT 1: Food Safety Checklist for New Employees Checklist that site manager and employee must sign Give a copy to employee to review Available in English and Spanish File completed checklist in Section 2-9 Training. Can also use this checklist as an annual/periodic review for returning employees. File the completed checklists in Section 2-9 training. NC School HACCP

2-5: Safe Food Handling Procedures
Outlined in Section 2-5 of Binder 2. All are based on the 2009 FDA Food Code and recommended best practices. Nothing new – those who have completed ServSafe® have seen these. Critical control points are marked as CCP -- bold and italicized. All site managers must review prior to completing the operation assessment form. NC School HACCP

2-5: Safe Food Handling Also, refer to the Frequently Asked Questions (FAQs) on the website for updated information or more details. This information is updated as questions are received from the SFAs. We want all answers to be science-based; therefore it often takes time to reach a conclusion that is congruent with both safe food handling and practicality. Refer to the website often for updates. Send questions to SMI team so that answers can be posted for all. NC School HACCP

Leftovers Cool properly and document on cooling log
CLAD properly for storage Refrigerate for three-days only; After three days throw out if not served Leftovers may NOT be frozen for use beyond three days. How long can we keep leftovers? All leftovers -- potentially hazardous or non-potentially hazardous -- must be used within three days. A leftover is food that has been cooked or otherwise prepared for service in the operation. This does not include pre-packaged foods that are displayed in their package for service. Examples of leftovers that need to be discarded within three days include hamburgers that are on the serving line at the end of the day, a pan of lasagna that was in a hot box but that was never served, vinegar-based slaw that is prepared in-house, homemade salad dressing, bread that was prepared in house and that was on the serving line. While the Food Code allows for leftovers that are potentially hazardous to be stored cold for up to seven days, the North Carolina Child Nutrition Program has established a higher standard. North Carolina Schools are required to use all leftovers within three days from the date of preparation. It is important to note that not all foods can be saved as a leftover. If the menu item is potentially hazardous (as indicated on the standardized recipe or procedure), then you must check the temperature of the food to determine if it can be safely saved as a leftover. If the temperature of the item is 140 degrees F or hotter or 41 degrees F then you can safely save it. All leftovers that have been determined to be safe must be covered and labeled with the amount and date to be used. Also note the amount saved, the temperature, and the date the item is to be used on section 15 of your Daily Meal Production Plan. If the item is not at a safe temperature, throw it out. Note this on section 12 of your Daily Meal Production Plan. All leftovers must be used within three days from the date of preparation. If the leftover is to be served hot, it must be reheated to 165 degrees F or hotter before serving. If the leftover is to be served cold, it must be held at 41 degrees F or colder before serving. Do deli meats have to be used within three days? It depends. Prepackaged individually sliced deli meat must be used within three days after the package is opened. If the expiration date stamped on the package is less than three days after the package is opened, then the meat must be used by that date. Not all deli meats are pre-sliced, some are in loaves that are between five and ten pounds in weight. Unsliced deli meat loaves do not need to be used within three days if properly handled. For example, after the package of a deli meat loaf is opened, the amounts that will be used that day and within three days must be wrapped, labeled, and refrigerated. The portions that cannot be used within three days should be cut into amounts that would be used within one day, wrapped, labeled, and frozen. Frozen portions are viewed as pre-prepared foods and so must be used within four weeks. NC School HACCP

Advance Preparation Pre-prepared foods Must use within four weeks
Must include on the Pre-prepared Foods list and filed in Binder 1 Recipes must include preparation, cooling, labeling/packaging, thawing, and reheating information Pre-prepared foods are NOT leftovers. Refer to slide #15 for complete information. Any food that is prepared and HELD for service must be treated as a leftover. Pre-prepared foods are prepared and properly cooled IMMEDIATELY after preparation, packaged, labeled, and frozen for use within 4 weeks. NC School HACCP

Recovering and Re-serving
Some foods may be re-covered and re-served if: Student HAS NOT passed the cashier and Food is commercially packaged and Package is unopened. Recover means that the cashier can take back the food and then serve the food to another student. However, if the student pays for the item, leaves the serving line, and then wants to return the item, the item cannot be recovered and re-served. For example, if a student is going through the serving line and puts a carton of milk on his or her tray and discovers that they cannot pay for it, the milk can be recovered by the cashier and re-served to another student. However, if the student pays for the milk, leaves the serving line, and then wants to return it, the milk cannot be recovered and re-served. All schools should address food defense in their policies. Food defense focuses on protecting food from intentional contamination, whereas, food safety focus on the unintentional contamination of food. Once a food is in the student's possession and the student is out-of-sight of the Child Nutrition staff, there is greater likelihood that the food might become contaminated. A commercially packaged food that is unopened can be re-covered and re-served if the student HAS NOT PASSED the cashier. Some foods that can be re-served are unopened, commercially packaged foods, such as: cookies cartons of milk ice cream bars bags of chips or pretzels juice boxes. Foods that are not commercially packaged, such as the entree of the day, or commercially packaged foods that have been opened, cannot be recovered by Child Nutrition personnel and re-served to another student. If an unopened, commercially processed food is recovered and the food is potentially hazardous, the food must immediately be placed in hot or cold storage. If it is not immediately returned to hot or cold storage, the food would have to be thrown out. NOTE: The standards outlined in the HACCP Plan are minimum standards. Therefore, the Child Nutrition Director has the option of establishing a higher standard. Thus, the Child Nutrition Director might prohibit the recovery or reserving of any food, including commercially packaged foods. Can fresh, uncut fruit that is offered on a self-serving line be safely re-served? Offering fresh fruits and vegetables to school children is an important part of the National School Lunch program. It is well documented that children all across the U.S. are not eating enough fruits and vegetables. Experts believed that to get children to select fresh fruits and vegetables offered in a school cafeteria, the fruit and vegetables must be attractively presented. This is the reason that whole, uncut fruit is often displayed in a bowl on the self-service line in the school cafeteria. Questions have recently been raised about whether or not the fruits that are displayed in these bowls on self-service lines can be safely re-served. According to the NC Foodservice Regulations exposed (or unpackaged) foods that are on a self-serving line cannot be re-served to other customers. Exposed foods are believed to be more likely to become contaminated by a customer while the customer is serving themself. However, fresh uncut fruit is viewed differently as the peel often serves as a package -- sometimes an edible package. Disallowing the re-service of these fruits could create an economic burden to the schools as it would result in a lot of food being thrown out. As a result, some schools might discontinue offering fresh fruits and vegetables. Some health departments have suggested that serving utensils be provided. If properly used, serving utensils protect food against contamination from hands. However, serving utensils are not practical for large pieces of fruits, such as citrus fruit, apples, and pears. They are very easy to use for dispensing berries, such as strawberries, blueberries, and grapes, and so should be provided with these types of fruit. Some health departments have even suggested wrapping each piece of fruit in plastic wrap or placing in individual lidded containers. This processing step significantly increases costs (labor and packaging materials) as well as increases the likelihood of contamination from an additional handling step by the worker. It further detracts from the appearance and appeal of the fruit. Remember -- the purpose of the School HACCP Plan is to prevent contamination and/or to reduce or eliminate hazards to a safe level. Therefore, one needs to evaluate the likelihood and severity of a risk(s) occurring at each handling step, including while on a self-serving line, and determine if there are effective measures that can be applied to control for these risks. It is believed that whole fruit on display on a self-serving line could become contaminated but the risk for foodborne illness is minimal. Furthermore, control measures can be easily implemented to reduce contaminants to a safe level. There are three categories of fruits that have been defined and each is handled differently to keep it safe to eat. The three categories are: fruits that are normally peeled before eating, fruits for which the peel is eaten, and berries. FRUITS THAT ARE NORMALLY PEELED BEFORE EATING. Fruits that are normally peeled before eating could be safely re-served without washing. The peel is a package that is removed before eating. This would include citrus fruit and bananas. If any of these fruits are cut and displayed on a self-serving line, they must be thrown out at the end of service. These fruits must be stored in a safe and clean environment. FRUITS FOR WHICH THE PEEL IS EATEN. Not all fruits are peeled before eating. The peel of some fruits are eaten and so the peel could become contaminated through handling. Examples of fruits for which the peel is eaten include apples, pears, nectarines, peaches, and plums. After display on a self-serving line, these fruits must be washed thoroughly under safe running water and allowed to air-dry before re-serving the next day on the serving line. Soap and/or sanitizing solution must never be used to wash the surface of fruits and vegetables as they can leave potentially harmful residues. To date, there are no recommended sanitatization procedures for fresh produce that can be safely implemented in the foodservice environment so dipping in a sanitizing solution is not allowed. After washing, the fruit must be stored in a clean environment until the next day. BERRIES. Berries including strawberries, grapes, blueberries, have very delicate skin and so are much more prone to contamination. The surface on most berries is difficult to wash. Leftover berries that are displayed in a self-service bowl cannot be re-served. However, it is recommended that near the end of service, once the bowl is empty, pre-portioned lidded containers of berries be offered to students. These lidded containers can be recovered and re-served the next day. Just like other types of fruit they must be stored in a safe and clean environment. Given all of these factors and the concerns about the economics of safely re-serving fresh, uncut fruit, it has been determined that the risk for foodborne illness is minimal from uncut fruits if proper handling procedures are followed. To help school foodservice personnel make better decisions, refer to the table posted on the website. Foods or beverages that pass the cashier cannot be returned or re-served under any circumstances. Unconsumed foods should not be collected from students at the end of meal service for future consumption by humans because there is a risk of intentional and unintentional contamination as well as a bio-security concerns. If unconsumed foods are collected for animal consumption, follow the provisions of NC General Statute NC DPI Child Nutrition Services recommends that each School Food Authority (SFA) encourage the local Board of Education to adopt policy to address this matter to protect the SFA; it is also recommended to involve the school board attorney in all discussions relative to this decision as this is a matter of local control. Leftover, unserved foods that will be discarded at the end of the day may, at the discretion of the SFA, be donated to a non-profit organization (such as a homeless shelter or soup kitchen). The SFA should enter into a Memorandum or Agreement (MOA) with the non-profit organization. Contact the NCDPI Regional or SMI Consultant for a sample MOA to use for this purpose. Leftover foods may not be taken from the SFA for the private use of employees or others. NC School HACCP

2-6: Monitoring and Record keeping
Frequency identified in the prerequisite programs and the standard operating procedures. Corresponding record keeping sheets developed for each level of monitoring frequency. Daily (part of production sheet) Daily (other items) Monthly (series of four monitoring sheets) Monthly pest control Annual assessment NC School HACCP

HACCP Monitoring is: a series of planned observations to make sure that your HACCP plan is being properly implemented. Monitoring is a written records of what actually happened to food safety in your facility. NC School HACCP

3 Reasons for HACCP Monitoring
It tracks how well employees are implementing the HACCP plan. It indicates if HACCP standards are met. It provides written documentation to support implementation of your HACCP plan. If it is not recorded, it has not happen. This is the evidence that you need to demonstrate that you have handled food safely in your operation. NC School HACCP

2-6: Monitoring and Recordkeeping
FORM PERSON STORAGE LOCATION HOW LONG TO KEEP Production Plan 3 years Operation Plan Refrigerator Freezer Hot-holding Monthly series Pest control Operation Assessment In many school foodservice operations, the person responsible for monitoring will be the Food Safety Team Leader. However, the Food Safety Team Leader has the option of delegating this task to another worker in the facility. Please be specific about the storage location of your monitoring documents. If they are stored in a filing cabinet, state exactly (i.e. the gray filing cabinet in the manager’s office, second drawer from top, in folder labeled “HACCP Monitoring ”.) NC School HACCP

2-6: Monitoring and Recordkeeping
FORM PERSON STORAGE LOCATION HOW LONG TO KEEP HD reports Three years New Worker Checklist Until no longer employed Pest Control Delivery invoices Inspection Reports With operation assessment Remember to update regularly when managers/employees leave or begin work. Always include complete information about storage location of records. Some of standards that are outlined in the Prerequisite Programs (2-4) and Safe Food Handling Procedures (2-5) do not have a scheduled monitoring frequency and so are monitored “As needed.” Even so, it is still necessary to check whether or not the standard is being met. Nearly all of the standards that are monitored “As needed” are recorded on other forms that you are currently using in your operation. Here is a list of the other forms on which standards that are monitored on an “As Needed” basis would be recorded. NC School HACCP

Daily Monitoring If it is not recorded, it did not happen:
Production Record Operation Inspection Hand Sink Inspection Refrigerator(s) Freezer(s) Milk Box(es) Hot-holding cabinet(s) Dry Storage Room(s) Cooling Log for PHF If you did not monitor on a given day, then draw a line through the cell. Some schools already have charts that are similar; however, you must use the charts as they are formatted in the HACCP plan unless the alternate forms have been approved in advance by the SMI Consultant for your region. The site manager can monitor all of these items or the site manager can assign one record to each employee in the operation. This way each employee has a responsibility. This will take much less time to monitor. Remember – accuracy is critical. No dry labbing or recording temperatures that were not monitored. Production Plan – the Production Record Instructions explain each section. Focus on the food safety sections: Temperatures of Food Items Workers and Calibration of Thermometers Leftovers (Demonstrate how to calibrate a thermometer and how to measure food temperatures.) Operation inspection – focuses on cleaning, sanitizing, and handwash sinks. Refrigerator and Freezer inspections -- USDA requires that refrigerator and freezer temperatures be monitored seven days a week (yes – they are supposed to be monitored on weekends as well). The NCDA&CS requires that if one uses a continuous monitoring system that this must be verified with a human monitoring temperature as well. Hot-holding cabinets (enclosed cabinets) – monitored only on days that school is in session. NC School HACCP

Daily Production Record: HACCP Monitoring
Production Plan The Daily Production Record is used to document compliance with USDA meal planning, production, and service requirements. In addition, it serves as an important part of the required daily HACCP monitoring for food temperatures and personnel. The Production Record Instructions explain each section. (Note: instructions have been revised for and will be posted on the website for reference.) Focus on the food safety sections: Temperatures of Food Items Workers and Calibration of Thermometers Leftovers Refer to the Production Record Instructions for complete information – revised for and will be posted to the website. NC School HACCP

Monitoring Food Temperatures during Preparation and Service
(1) MENU -- Enter menu planned for the day. If other food item choices (additions, leftovers, substitutions, etc.) are offered, please list those also. A second page has been added for schools that have extensive menus and/or a la carte items that are potentially hazardous and not available as part of the reimbursable meal. The following information only needs to be completed for menu items that are potentially hazardous (PH) – see Menu Summary in Binder 1: HACCP Recipes. Temperatures are only recorded for the first pan of each menu item. The temperature of all remaining pans will be checked for doneness (using a properly calibrated thermometer) or the temperature will be checked before the item is removed from the refrigerator but not recorded on the Production Plan. Cook/Hold Target Temperature – Record the safe cooking/holding temperature for each PH menu item (see 2-5: Safe Food Handling Procedures) or the proper cold-holding temperature (always 41oF or colder). Time First Pan Removed – Record the time that the first pan of PH food was removed from the oven or in the case of cold food when preparation was completed. Actual Product Temperature – Check the actual product temperature of the food with a properly calibrated thermometer. If the food does not meet the cook target temperature, continue cooking until it does. Do not record this temperature because the corrective action is to continue to cook the item to the proper temperature before service. Food should never be placed on the serving line until it is safe to eat. In summary, the temperatures recorded in this column should be the end cooking temperatures for menu items that have reached the cook target temperature or the temperature of uncooked foods when preparation is completed. If the temperature is not at 41 degrees or below for a PH cold food, chill the food to this temperature within 2 hours in order to serve it safely. Cold/Hot Holding Temperature – Measure the actual temperature of the food when it is removed from the cold holding/cooler or hot holding cabinet and before it is placed on the serving line. If a cold food is not at 41oF or colder, it can be safely cooled down if one knows that it has not been in the temperature danger zone for more than four hours. If not known, then throw it out. Record the amount of food thrown out in (12) Directions, Comments, Other Information (Corrective Actions). Only record the temperature of the first pan of cold food that is placed on the serving line; measure the temperature of each subsequent pan. All pans of cold PH food should always be at 41oF or colder before placement on the serving line. Measure the temperature of hot foods when removed from hot holding and before placement on the steam table or serving line. If the food is not at 135oF or hotter, you must reheat to 165oF before placement on the serving line. Record this in (12) Directions, Comments, Other Information (Corrective Actions). Remember that food temperatures of ALL PHF, including a la carte items must be tracked – cooking, holding, and leftover temperatures. School HACCP NC School HACCP FIRST PAN 38 38

Monitoring Personnel NC School HACCP 2010-11
(5) Personnel – These five items support your HACCP Plan and must be monitored daily. Each should be checked if in place. Note any corrective action taken if you were unable to check that all were in place. Healthy – Are workers all healthy? If an individual is sick, he/she should not be handling exposed food, single-use articles, cleaned and sanitized dishware and equipment, and clean linens. Clean appearance – Are workers properly dressed according to the food safety standards outlined in 2-4: Prerequisite Programs? Washing hands – Are workers properly washing their hands with warm water, soap, and drying? No bare hand contact – Are workers handling ready to eat food with no bare hand contact? Workers should not be handling cooked or ready-to-eat foods with their bare hands; They should use tongs, utensils, deli tissue, or single-use gloves. Thermometers checked and calibrated (if needed) – Are thermometers checked for accuracy daily and calibrated if needed? Calibration is the process of verifying the accuracy of a thermometer. Thermocouples do not require calibration and so if using one, make a notation of N/A. School HACCP NC School HACCP 39 39

Monitoring Leftover Foods
(15) Leftovers Amount -- Enter actual portions of each menu/food item left after all meals have been served. You should always record all leftovers even if you are discarding the food. oF – Measure the temperature of the food (if it is potentially hazardous) to be used as a leftover. If the temperature of the food is not 41oF or colder or 135oF or hotter, then it cannot be used as a leftover. If the temperature is 41oF or colder or 135oF or hotter, then it can be used as a leftover so record the date to use the item – up to three days from today’s date. Record the temperature of all leftover foods even if you plan to discard them; this information is necessary to give a clear picture of the way the foods were handled during the entire meal service. Refer to the HACCP plan for proper cooling procedures. Date to Use By – Datemarking of potentially hazardous foods that are prepared in the operation is required. While the Food Code allows foodservice operators to keep potentially hazardous foods for seven days, Child Nutrition has established a higher standard. All leftover foods must be used within three days from the date of production. Record the date – up to three days from today’s date. The food will also need to be labeled. Remember to discard the food if it is not used by the date marked. Since leftovers can be used on any day during the three day period, you may indicate the date plan to include the leftover in the menu OR you may record the date that is three days out and use it on any menu within the three day period. Remember to discard all leftovers that remain in the cooler or freezer past the third day from preparation. Note: Leftovers may NOT be frozen for use beyond 3 days; Leftovers and Pre-Prepared foods are not the same. Refer to the HACCP plan for more information. Remember that food temperatures of ALL PHF, including a la carte items must be tracked – cooking, holding, and leftover temperatures. Use all leftover foods within three days at most for maximum quality and safety. Record amount and temperature of leftovers, even if discarded. NC School HACCP 40 40

Revised Daily and Monthly Monitoring Forms for 2010-11
Required information to record generally remains the same Format of forms have been updated Forms are now pre-dated for convenience NC School HACCP

Monitoring Daily Operations
Daily Operation Assessment Form - focuses on cleaning, sanitizing, and handwashing sinks. Instructions to Complete The daily operation inspection must be completed each day that the school foodservice operation operates. It is recommended that this form be completed in the morning before food preparation begins. Date – The dates on the form are pre-filled. On days that monitoring is not done, draw a line through the remaining cells. It is very important that all information is accurately recorded. Observer Initials – The person who checks the temperature of the freezer must record their initials. Typically, one employee will be assigned this task; however, if another employee checks the temperature on a given day, then that person should record their initials. Dishmachine Sanitizing oF/ppm – if the dishmachine is a high-temperature dishmachine, the final rinse temperature must be recorded. If the dishmachine is a low-temperature dishmachine, follow the manufacturers instructions for the dishmachine to measure the sanitizing concentration. If the concentration is correct, use an “X” in this cell. It is difficult to get exact readings for ppm, which is why a numeric value probably cannot not be recorded. Pressure – Check the manufacturer’s instructions to determine the proper pressure. Record the actual pressure in this cell. Dish Sink Set-up (ppm) – the dish sink should be set-up each morning. If a chemical sanitizer is used, the concentration must be checked using appropriate test strips. If the concentration is in the correct range, then record the ppm in this cell. If not, add more sanitizer to the sink and note this in the corrective actions column. If the three-compartment sink is refilled more than once during the day, the sanitizer concentration must be checked but not recorded. Wipe/Spray on sanitizer (ppm) – Bottles or buckets of chemical sanitizer should be prepared as needed and the concentration must be checked daily using appropriate test strips. If the concentration is in the correct range, then record the ppm in this cell. If not, add more sanitizer to the container and note this in the corrective actions column. If the containers are refilled during the day, the sanitizer concentration must be checked but not recorded. Clean-up – these items serve as a reminder of general sanitation practices that need to be completed before leaving the facility. Mark each items with a Yes or No to indicate satisfactory completion of the task. If you answer “No” to any of the items, you must take corrective action. Record the corrective actions taken in the space beside each observation. Trash – at the end of the day, all trash must be removed from the facility. Floors – at the end of the day, all floors must be thoroughly cleaned. Surfaces – at the end of the day, all non-food-contact surfaces must be cleaned and all food-contact surfaces, cleaned and sanitized, if used during the day. Corrective Actions – Note any corrective actions that were taken. Examples of corrective actions are in 2-7: Corrective Actions. NC School HACCP

Monitoring Daily Hand Sinks
Daily Hand Sink Assessment Instructions to Complete The daily hand sink assessment must be completed each day that the school foodservice operation operates. It is recommended that this form be completed in the morning before food preparation begins. Date – The dates on the form are pre-filled. On days that monitoring is not done, draw a line through the remaining cells. It is very important that all information is accurately recorded. Observer Initials – The person who checks the condition of the handsinks must record their initials. Typically, one employee will be assigned this task; however, if another employee checks the temperature on a given day, then that person should record their initials. Hand Sinks – All Handsinks with the potential for being included in the environmental health inspection report must be monitored. Boy’s/Girl’s Restroom nearest Cafeteria- North Carolina law requires that warm water, soap, and towels be available at all hand sinks located in the kitchen area and in customer restrooms. In schools, customer restrooms are the boys’ and girls’ bathrooms located nearest to the cafeteria. NOTE: The availability of warm water, soap, and towels is often beyond the control of school foodservice personnel. However, the NC Foodservice Regulations clearly require this. Therefore, corrective action often cannot be made for hand sinks in the boys and girls restrooms. Even so, these handsinks must be checked each day for the availability of soap and towels. Kitchen Handsinks - If there are more than three sinks associated with the kitchen, additional copies of this form must be copied and completed. Water (oF) – water at all hand sinks must be warm (100oF) or hotter. Once or twice use a metal-stem thermometer to measure the temperature of the water so that you know what warm water feels like. After that, you can simply feel if the water is warm rather than measuring an actual temperature. If warm water is available, mark “Y”, if no, mark “N.” Soap -- all hand sinks must have antimicrobial soap according to North Carolina Foodservice Rules. Check the soap dispensers at all hand sinks. If soap is available, mark “Y”, if no, “mark “N.” Towels – all hand sinks must have single-use paper towels or a working air dryer. Check the availability of single-use towels or a working hand dryer. If available, mark “Y”, if no, mark “N.” NC School HACCP

Monitoring Daily Refrigeration and Milk Boxes
There are separate forms for Walk-In, Reach-In, and Milk Box refrigeration units. The Walk-In Monitoring Form is shown here. All of the forms and instructions will be posted on the website. DAILY Refrigerator Assessment – Walk-In Units Instructions to Complete Temperatures must be recorded every day that school is open1. USDA recommends that temperatures are recorded every day; however, they must be recorded at least 5 out of seven days if school is closed. If food is stored in the refrigerator when school is closed for extended periods of time – summer and breaks -- the temperature must continue to be monitored daily or at minimum, 5 out of 7 days. The monitoring must be done by a person who has been properly trained in monitoring procedures and corrective actions to take in case of refrigerator malfunction or failure. It is recommended that this form be completed in the morning before food preparation begins. Also, more than one refrigerator might be in the operation; if so, multiple copies of the form might must be copied and the “location” of the refrigerator noted on the top of the form. Refer to General Food Storage Information in this Section 2-7 Monitoring, Frequently Asked Questions (FAQs), and Section 2-5 Safe Food Handling for additional information about food storage. Date – The dates on the form are pre-filled. If temperatures are not checked on weekends, then draw a line through the remaining cells. It is very important that all information is accurately recorded. Observer Initials – The person who checks the temperature of the refrigerator must record their initials. Typically, one employee will be assigned this task; however, if another employee checks the temperature on a given day, then that person should record their initials. Temperature (oF) – The temperature of the refrigerator must be at 39oF or colder. Each morning before food preparation begins, the temperature must be checked using a thermometer placed on the top shelf just inside the door. Write the actual temperature observed in the cell. If your district requires both AM and PM monitoring, you may adjust this refrigerator log to include additional columns to accommodate the additional monitoring on the same form; the addition of these additional monitoring columns do not require approval from the SMI Consultant as long as the remaining information is unchanged. Cross-contamination – The inside of each refrigerator must be inspected to be sure that all ready-to-eat/ cooked foods are stored above raw foods. Improperly stored raw foods could contaminate ready-to-eat/cooked foods. All foods should be stored at least 6 inches off the floor. Mark “No” to indicate that improper storage that could contribute to cross-contamination was not observed. Mark “Yes” if improper storage or the potential for cross-contamination was observed. If “Yes”, take immediate corrective action to correct the problem and note it on the form. Corrective Actions Taken – Note any corrective actions taken. Examples of corrective actions are in Section 2-7: Corrective Actions. 1 Some districts utilize electronic alarm systems for monitoring refrigerator and/or freezer storage. Schools will continue manual recording for refrigerator and freezer temperatures on the HACCP logs when school is open. During vacations, weekends and holidays, it is acceptable to rely on the Alarm System as long as the electronic alarm system has a battery back-up to remain active during power outages. The school must print the electronic log that demonstrates that temperatures have been monitored by the Alarm System and attach to the corresponding HACCP log before filing. NC School HACCP

Daily Freezer Monitoring
There are separate forms for Walk-In and Reach-In freezer units. The Walk-In Monitoring Form is shown here. All of the forms and instructions will be posted on the website. Freezer Assessment Walk-In Units Instructions to Complete Temperatures must be recorded every day that school is open1. USDA recommends that temperatures are recorded every day; however, they must be recorded at least 5 out of seven days if school is closed. If food is stored in the freezer when school is closed for extended periods of time – summer and breaks -- the temperature must continue to be monitored daily or at minimum, 5 out of 7 days. The monitoring must be done by a person who has been properly trained in monitoring procedures and corrective actions to take in case of freezer malfunction or failure. It is recommended that this form be completed in the morning before food preparation begins. Also, more than one freezer might be in the operation, therefore, multiple copies of the form might need to be copied and the “location” or specific description of the freezer noted on the top of the form. Refer to General Food Storage Information in this Section 2-7 Monitoring, Frequently Asked Questions (FAQs), and Section 2-5 Safe Food Handling for additional information about food storage. Date – The dates on the form are pre-filled. If temperatures are not checked on weekends, then draw a line through the remaining cells. It is very important that all information is accurately recorded. Observer Initials – The person who checks the temperature of the freezer must record their initials. Typically, one employee will be assigned this task; however, if another employee checks the temperature on a given day, then that person should record their initials. Temperature (oF) – The temperature of the freezer must be at 0oF or colder. Each morning before food preparation begins, the temperature must be checked using a thermometer placed on the top shelf just inside the door. Write the actual temperature observed in the cell. If your district requires both AM and PM monitoring, you may adjust this freezer log to include additional columns to accommodate the additional monitoring on the same form; the addition of these additional monitoring columns do not require approval from the SMI Consultant as long as the remaining information is unchanged. 1 Some districts utilize electronic alarm systems for monitoring refrigerator and/or freezer storage. Schools will continue manual recording for refrigerator and freezer temperatures on the HACCP logs when school is open. During vacations, weekends and holidays, it is acceptable to rely on the Alarm System as long as the electronic alarm system has a battery back-up to remain active during power outages. The school must print the electronic log that demonstrates that temperatures have been monitored by the Alarm System and attach to the corresponding HACCP log before filing. NC School HACCP

Monitoring Hot-Holding Cabinets
DAILY – Hot-Holding Unit Inspection Instructions to Complete The DAILY – Hot-Holding Unit Inspection must be completed each day that the school foodservice operation is open and holds hot potentially hazardous foods. The temperature must be checked and this form must be completed before any food is placed in the unit. No food can be placed in a hot-holding unit until the temperature is at 135oF or hotter (or sufficient to hold foods at 135oF.) (Employees do not monitor the temperature of a steam table; they monitor the temperature of the food before it is placed on the steam table and record this information on the daily production record.) Date – The dates on the form are pre-filled. If the hot cabinet is not used on a specific day, then draw a line through the remaining cells. It is very important that all information is accurately recorded. Observer Initials – The person who monitors must note their initials. Typically one employee will be assigned this task, however, if another employee completes the monitoring for the day, that person should record their initials. Temperature – The temperature inside all hot-holding units must be at 135oF or hotter before any food is placed inside. (Note: Use the manufacturer’s recommended setting to hold hot potentially hazardous foods at or above 135oF.) Since all food temperatures are taken when food is removed from the unit, you may use the built-in equipment gauge to read and record the temperature of the hot box. If the unit does not have a built in gauge, place a thermometer inside the hot box and read the temperature for recording from that instrument. If food temperatures are not being properly maintained, check the accuracy of the built in gauge or thermometer against a thermometer of know accuracy; take necessary corrective action to ensure that hot potentially hazardous foods remain above 135oF. (Note: Record the temperature of the food in the first pan removed from hot holding on the Production Record in section 1.) Corrective Actions Taken – Note any corrective actions taken. Examples of corrective actions are in 2-7: Corrective Actions. NC School HACCP

Monitoring – Dry Storage
Dry Storage Room Assessment Instructions to Complete Temperatures must be recorded every day that school is open1. USDA recommends that temperatures are recorded every day; however, they must be recorded at least 5 out of seven days if school is closed. If food is stored in the dry storage area when school is closed for extended periods of time – summer and breaks -- the temperature must continue to be monitored daily or at minimum, 5 out of 7 days. The monitoring must be done by a person who has been properly trained in monitoring procedures and corrective actions to take in case of excessive temperature fluctuations. It is recommended that this form be completed in the morning before food preparation begins. Also, more than one area might be used to store food in the operation, therefore, multiple copies of the form might need to be copied and the “location” or specific description of the storage area noted on the top of the form. Refer to General Food Storage Information in this Section 2-7 Monitoring, Frequently Asked Questions (FAQs), and Section 2-5 Safe Food Handling for additional information about food storage. Date – The dates on the form are pre-filled. If temperatures are not checked on weekends, then draw a line through the remaining cells. It is very important that all information is accurately recorded. Observer Initials – The person who checks the temperature of the storage area must record their initials. Typically, one employee will be assigned this task; however, if another employee checks the temperature on a given day, then that person should record their initials. Temperature (oF) – The temperature of the dry storage area should be between 50 oF and 70oF. Each morning before food preparation begins, the temperature must be checked using a thermometer placed in the storage area. Write the actual temperature observed in the cell. If your district requires both AM and PM monitoring, you may adjust this dry storage log to include additional columns to accommodate the additional monitoring on the same form; the addition of these additional monitoring columns do not require approval from the SMI Consultant as long as the remaining information is unchanged. NC School HACCP

Monitoring - Cooling NC School HACCP 2010-11
DAILY - Cooling Log for Hot Potentially Hazardous Foods Instructions to Complete The USDA Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles states that schools must maintain records of cooking, cooling, and reheating temperatures and other CCPs in the food preparation process: “Foodservice employees will record temperatures and corrective actions taken on the Cooling Temperature Log. Foodservice employees will record if there are no foods cooled on any working day by indicating “No Foods Cooled” on the Cooling Temperature Log. Foodservice manager will verify that foodservice employees are cooling food properly by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating the temperature log each working day.” We recognize that school staff is usually not present 4 to 6 hours after the end of meal service; however, we must demonstrate that reasonable efforts were made to cool PHF. Therefore, the recommended procedures below should be followed to cool foods safely. When leaving the facility at the end of the day, discard any food that has not reached 70 degrees within 2 hours after cooling has started OR has not reached 41 degrees within 4 hours after cooling has started. Date – Note the date using a numeric code. For example, May 31, 2007 should be recorded as 5/31/07. If there were no foods cooled on a given day, record the date and note “no foods cooled” in the product column. Observer Initials – The person who begins the cooling process must note their initials. Product – List the name of the leftover or pre-prepared food being cooled. Start Time – Write the time that the cooling process was started (i.e. 9:46 AM, 12:25 PM, etc.) Start Temperature – Write the food temperature measured when the cooling process began. Use a clean, sanitized, and calibrated probe-type thermometer to measure the internal temperature of the food. Monitor temperatures of products by inserting a thermometer into the center of the food and at various locations in the product. End Time – Write the time that the temperature was last measured for the food item. (i.e. 2:37 PM, 3:23 PM, etc.) End Temperature – Write the food temperature observed at the last time it was measured during the cooling process. Use a clean, sanitized, and calibrated probe-type thermometer to measure the internal temperature of the food. Monitor temperatures of products by inserting a thermometer into the center of the food and at various locations in the product. Manager Initials – The manager or the person in charge must validate that the cooling process was executed according to safe food handling practices; i.e., potentially hazardous foods reached a safe temperature within the required amount of time to be saved for re-service. Corrective Actions Taken – Note the corrective action taken, if any. A corrective action must be noted for any food that was discarded. We recognize that school staff are usually not present 4 to 6 hours after the end of meal service; however, we must demonstrate that reasonable efforts were made to cool PHF. Therefore, we recommend: When leaving the facility at the end of the day, discard any food that has not reached 70 degrees within 2 hours after cooling has started OR has not reached 41 degrees within 4 hours after cooling has started. NC School HACCP

Four Weekly Monitoring Forms
Dry Storage and Hazard Communications Refrigerated Storage Frozen Storage and Transporting Food Preparation Facilities and Equipment Some employees might want to complete all of the weekly sheets in one day – they can do this. It was divided into 4 separate weeks to make completion less time consuming and more manageable so that complete attention can be given to full compliance. Consider completing the dry storage inspection at the end of each month when doing inventory. The four areas for inspection are: 1) Dry Storage 2) Refrigerated and Frozen Storage 3)Food Preparation and Transporting and 4) Facilities and Equipment and Hazard Communications Revised forms are pre-dated for each month of the school year (including July for YR Schools). Rotate completion of these forms in order using a different form each week. NC School HACCP

Monthly Pest Control Monitoring
Pest control is a problem in foodservice. Inspecting is part of a preventive program. If available, consider attaching the invoice from the Pest Control provider to this form. In some schools, the principal may keep the invoices for the service, if so simply note responsible person as Principal and cite the location as the Main Office. NC School HACCP

Monitoring - Annual 2-3: Annual Operation Assessment
Section I includes an Assessment of Prerequisite Programs Section II includes an Assessment for Safe Food Handling You must complete an annual inspection of your facility. This assessment might take more than one day to complete but it is essential to having a sound HACCP Plan in place. Keep in mind that there might be prerequisite programs or standard operating procedures that do not apply to your operation so be certain to mark these in the last column as not applicable (N/A) on the form. All files must be kept on file for three years. Decide where to file these records – note the location on Table 1 in 2-6: Monitoring and Recordkeeping. Definitions: Prerequisite Programs -- Procedures that address operational conditions that provide the foundation for the HACCP Plan. Prerequisite programs address facilities, workers, and equipment. Refer to Section 2-4. Safe Food Handling Procedures -- Written procedures explaining how to safely work handle food to prevent foodborne illness. This section 2-5 addresses the handling practices of food. Review these sections above BEFORE completing the annual operation assessment. NC School HACCP

Section I: Assessment of Prerequisite Programs
Facilities Equipment Cleaning and Sanitizing Employees Training Pest Control Hazard Communications Refer to Section 2-3 for the required forms. NC School HACCP

Section II: Assessment of Safe Food Handling
Purchasing and Receiving Dry Storage Refrigerated Storage Frozen Storage Preparation Holding and Service Leftovers and Advance Preparation Transporting Refer to Section 2-3 for the required forms. NC School HACCP

As Needed Monitoring Reports from Health Department for employees diagnosed with Foodborne Illness Food Safety Checklist for New Workers Purchasing and Receiving Delivery Invoices Environmental Health Inspection Reports File “as needed” reports in the location indicated on page 2 of Section 2-6 Monitoring. Training – File training reports in Section 2-9 of the Binder. Training is an important part of your HACCP plan work. Training should be specific to the operation. It should include an overview of the safe food handling procedures, the prerequisite programs, how the standards will be monitored, and on what forms observations are to be recorded. Training reinforcement is also needed. Examples of reinforcement include: Food safety updates at manager meetings; Food safety messages printed on employee's time cards or checks; and Work station reminders, such as pictorials on how to take food temperatures. Employees also need to be aware of your hazards communication program, such as proper use of chemical hazards and the location of Material Safety Data Sheets (MSDS). Workers who use pesticides in the operation also need to be trained about their proper useage. Hazards communications training can be included as part of new worker orientation, during scheduled food safety training, or during a separate hazards communications training. New Worker Orientation Training needs to begin immediately when new employees are hired. Orientation is a process of teaching new employees about what is expected of them on the job. It is important to include food safety in the orientation of all new employees. The manager/supervisor must complete a Food Safety Checklist for New Workers (Handout 1 in the 2-4: Prerequisite Program) for all new workers. The checklist is to be reviewed and signed by both the new worker and their manager/supervisor. This checklist must be kept on file until the worker is no longer employed in your operation. Worker Food Safety Training(s) -- File in section 2-9 of your binder the following items: Name of the food safety training A copy of the training agenda and dates training held Name of the instructor A list of your workers who attended the training A copy of their certificate if the training was a certification course Hazard Communications Training(s) (if provided) -- File in section 2-9 of your binder the following items: Name of the training Pesticide Training(s) (if provided) -- File in this section of your binder the following items: NC School HACCP

2-7: Corrective Actions Standardized procedures that outline:
What will happen if the standard is not met. What actions should be taken. Who is responsible for correcting the problem. Who will document the corrective action. Refer to this section when noting corrective action taken on the monitoring forms to ensure that a safe action was implemented. Think of this section as an instruction/reference manual to fix any problems discovered during monitoring. NC School HACCP

2-8: HACCP Verification Verify the HACCP Plan before the beginning of each school year by using the form in 2-8. File the most recently completed form in 2-8: Verification. Keep verification files for three years. File the most recent Verification form in the HACCP binder. Store the previous Verification forms with other records for three years. NC School HACCP

2-9: Employee Training Food protection certification for Managers
Other food safety update trainings Food Safety for New Workers Hazard Communications training Pest Control training Child Nutrition Managers must be certified every three years by one of the approved examinations. Refer to the Department of Environmental Health website below for more information. NC School HACCP

Employee Training HACCP Plan requires all Child Nutrition Assistants to attend a DPI-approved training every three to five years. Training aids developed: Slide set Manual Training offered by NC Cooperative Extension, DPI, or your local district. These training aids will be located on the website. Handouts can be printed in B/W or color and can be 81/2 X 11 inch paper stapled together. BE SURE TO KEEP THE TRAINING LOG AND HAVE ALL TRAINING DOCUMENTED! Just a note: The CORRECT answer to the last question on page 22 is FALSE – use the milk by the expiration date on the container. You may copy the “booklet” in stapled handout form for the 4 hour employee training if it is not possible to print booklets. The co-operative extension agents do not have adequate copies of the books for use in training and may not be able to provide copy services; however, they may be able to assist with the workshops. If interested in their assistance, check with the agent in your county. NC School HACCP

2-11: Allergens For work towards including allergens on the recipe/procedure. “Stickers” may be printed from the website. ALLERGENS (Check all that apply) Milk and dairy Eggs Shellfish Tree nuts Soy Peanuts Wheat Fish Date Completed: ___________________________ This section is optional but highly recommended beginning in Some of the nutritional analysis software updates now include this option for recipes. A page of “stickers” has been included in the information posted on the website. NC School HACCP

Remaining Sections of Plan
These are not required by USDA at this time and may be developed later: Section 2-10: Crisis Management Section 2-12: Donating Foods Section 2-13: Recalls and Traceback NC School HACCP

Many Frequently Asked Questions
Clothing, Hair Restraints, Jewelry Cleaning and Sanitizing Cooking Food, Recipes, Menus Handwashing Stations Hazard Communications Holding Hygiene Leftovers Monitoring Pest Control Pre-prepared food Records Re-serving and Serving Storage Thermometers Training Waste FAQs are regularly being updated and posted on the website. Refer to these questions and answers frequently for new information. Send new questions to the SMI consultant and we will get answers posted. NC School HACCP

Important FAQs Recovering and re-serving foods
Re-serving fresh whole fruits displayed for service Pre-prepared foods Leftovers Potentially hazardous foods Includes sliced tomatoes and salad greens but not peanut butter. We want all answers to be science-based; therefore it often takes time to reach a conclusion that is congruent with both safe food handling and practicality. FAQs are added and updated as necessary. Send unanswered questions related to prerequisite programs or safe food handling to your Child Nutrition Administrator who will forward to the SMI Consultant for addition to the website. NC School HACCP

Resources http://www.ncpublicschools.org/
childnutrition/publications/foodsafety/ Training Aids to prepare Employees Supplemental Information Frequently Asked Questions NC School HACCP

Resources, con’t NC Food Handling Rules .2600
Rules Governing the Sanitation of Food Service Establishments pertains to our kitchens Updated July 2008 FDA 2009 Food Code The "Rules Governing the Sanitation of Food Service Establishments" was updated in November Please print a copy and distribute to your schools so that they will be aware of changes. All Environmental Health Rules can be accessed at the following website: The rules are also linked from the NC School HACCP

Success with HACCP…. Dependent upon facilities, equipment, PEOPLE...it’s a team effort! Properly trained employees; ongoing training; new employees trained before handling food Annual review and update of HACCP Plan and food safety principles for ALL employees Managers responsible for employee training standards and maintaining training/attendance records on all employees Facilities and equipment should be designed or selected to promote safe food prep and handling. Review your facilities and correct or modify barriers to safe food prep. For example, faulty or outdated plumbing or lack of appropriate thermometers can be barriers to safe food production. Managers and employees should be trained to use those thermometers!! And on all other aspects of program operation and food safety practices….how to reduce the occurrence of foodborne risk factors. A food safety program is effective when each employee knows his/her role and is committed to making it work. Consider barriers here as well; such as high employee turnover or communication barriers NC School HACCP

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