1. Developed by: Quality, Presentation, and Implementing HACCP Culinary Skills Workshop June 2013

2. 2 Objectives Explore quality standards in delivering fresh, appealing foods to students. Review HACCP principles and tools to document and verify your district’s HACCP plan.

3. 3 Objectives Discuss the manager’s role to ensure that safe, quality meals are provided to students.

4. 4 Manager’s Role Oversee Program Identify Training Needs Monitor Compliance Evaluate Maintain Documentation

5. 5 What does “quality” mean to you?

6. 6 EVALUATION FACTORS AppearanceHow the food should look Texture or Consistency How the food should feel in the mouth and how it cuts FlavorHow the food tastes Service Temperature The ideal temperature for serving the food

7. 7 Product Quality Factors During Production Standardized recipes Production equipment Production schedules Sanitation practices Food production handling techniques

8. Purchasing Receiving and Storage Proper Handling Preparation and Cooking Eight Keys to Success

9. Serving Line Presentation Proper Handling Marketing Eight Keys to Success

10. Purchasing Commodity dollars – What to process – Who to process with Frozen vs. canned vegetables Purchase from HACCP certified vendors

11. Receiving and Storage Check temperatures immediately Check dating Check for any signs of damage

12. Receiving and Storage Store products appropriately Practice FIFO

13. Proper Handling Practice proper techniques for thawing according to Serve Safe – In refrigeration at or below 41° – Running water at or below 70°

14. Preparation and Cooking For all raw items follow guideline set forth by Serve Safe Processed items follow the manufacturer’s instructions

15. Preparation and Cooking Develop standards for batch cooking Ensure ovens are properly calibrated Enforce use of recipes – Standardized recipes

16. Proper Holding Serve hot foods hot – Minimum temperature of 140° – Hot wells controls – Holding cabinets Serve cold foods cold – Maximum temperature 41°

17. Serving Proper serving utensils – Storage and food – Heat resistant handles – Minimize bare hand contact

18. Serving Proper personal hygiene – No dangle earrings, fake fingernails, polish, rings – Proper hand washing Polite and courteous service

19. Line Presentation Signage – All items should be labeled – Clean easy to read menu boards with pricing

20. Line Presentation Use garnishes when possible – elevators – risers Keep serving line clean and free from debris

21. Marketing Utilize promotions – To create excitement – To boost participation when needed – Enhance awareness of the Child Nutrition Department

22. Marketing Solicit involvement from brokers and manufacturers Communicate upcoming special events

23. 23 Actions to Ensure Quality Plan food production for just-in- time service. Review the recipe and organize equipment and ingredients before beginning production. Always use the correct culinary technique. Deliver only the products that meet quality standards.

24. Food Presentation 24

25. Objectives Identify key elements of food presentation. Evaluate the atmosphere of the cafeteria serving line. 25

26. The Serving Line How does the line look? The entire serving area should look nice and appealing, not just the food. 26

27. The Serving Line Use pans that fit properly into steam table wells. Use appropriate serving tools and utensils 27

28. 5 Key Elements of Presentation 28

29. Colorful Serving Line 29

30. Colorful Serving Line 30

31. Colorful Serving Line 31

32. Color 32

33. Color: Preparation Techniques 33

34. Texture 34

35. Texture Names Grilled Chicken Strips Mild Mozzarella Cheese Crisp Mixed Greens Hearty Red Kidney Beans Creamy Dressing Crunchy Baby Carrots Tender Corn Ripe Green Tip Banana Crusty Whole Wheat Roll Cold Chocolate Milk 35

36. Shapes: Food Variety 36

37. Shapes: Food Variety 37

38. Shapes: Food Variety 38

39. Simplicity 39

40. Height 40

41. Self-Serve Packaging 41

42. Balance Presentation must be balanced through the selection of food by choosing complementary flavors, seasonings, and food groups. Food should be prepared using different but complementary cooking methods and arranging it in an appetizing presentation. 42

43. Flow The focal point is the necessary starting point from which the flow should begin. The sense of flow will be stronger with an interesting set up. The customer should be led down the line by pleasant displays of food choices. 43

44. Atmosphere The atmosphere of the serving area and dining area influence customer participation. 44

45. Take a Look at the Cafeteria Is it well lit? Is the food inviting? Is there adequate room to sit? Do you have a smile on your face? Are the decorations cheerful? Do you show attention to detail? Are customers happy when they enter the cafeteria? 45

46. Take a Look Cont’d. Is signage posted at or near the beginning of the serving line identify components of the reimbursable meal? Does the serving line move quickly and continuously? Is the temperature of the room comfortable? Does your cafeteria convey a positive atmosphere? 46

47. 47 Why Implement HACCP? To ensure that the food served to children is as safe as possible. Federal regulations require schools to have a HACCP Plan.

48. 48 What is HACCP? A food safety system that focuses on food.

49. 49 What is HACCP? Hhazard Aanalysis Ccritical Ccontrol Ppoints

50. 50 Hazard Analysis Identification of hazards than can contaminate food.

51. 51 Hazards Physical Chemical Biological

52. 52 Critical Control Points Control hazards through critical control points. Essential step in the food flow to prevent, eliminate or reduce a food safety hazard.

53. 53 Example Hamburger might have harmful bacteria E.Coli. Cooking to a hot enough temperature will kill the bacteria. CCP is the cooking step.

54. 54 Seven Principles 1. Identify Hazards 2. Identify Critical Control Points 3. Establish Critical Limits 4. Establish Monitoring Procedures

55. 55 Seven Principles 5. Establish Corrective Actions 6. Establish Verification Procedures 7. Establish Record-Keeping Procedures

56. 56 Advantages of HACCP Improve control of food processes. Help comply with government regulations.

57. 57 Advantages of HACCP Provide continuous self- inspection and self improvement. Help with complaints and legal action.

58. 58 Foodborne illness occurs when a person becomes ill from eating food that contains a biological, chemical, or physical hazard. Why do you need to know about food safety?

59. 59 Foodborne outbreak occurs when 2 or more people experience the same illness after eating the same food. Why do you need to know about food safety?

60. Developed by: Why Risk It?

61. 61 Lawsuits Financial loss Sick customers Reputation The Costs to Your District are Great

62. 62 Actions Contributing to Foodborne Illnesses Holding food too long in temperature zone (41 o F to 135 o F). Not heating or cooking to proper temperature. Not cooling properly (to 70 o F or lower within 2 hours, and from 70 o F to 41 o F within 4 hours).

63. 63 Actions Contributing to Foodborne Illnesses Not reheating properly (to at least 165 o F for 15 seconds within 2 hours). Poor personal hygiene. Cross-contaminating food.

64. 64 The Process Approach HACCP principles are built into the Process Approach.

65. 65 Food Process Categories 1. No Cook Process 2. Same Day Service Process 3. Complex Food Process

66. 66 Temperature Danger Zone Identify the number of times each menu item goes up (heating) or comes down (cooling) through the danger zone (41 ºF to 135 ºF)

67. 67 Control Point Where a hazard can be controlled in the flow of food CP

68. 68 Critical Control Point Essential step to prevent, eliminate, or reduce a hazard to an acceptable level. CCP

69. 69 Control Points CPs include: Receiving Storing Preparing CookingHolding CoolingServing Reheating

70. 70 CCPs – Example CCPs for raw hamburger patties in a full-service kitchen (hazard is harmful bacteria) Receiving- not CCP Storing- not CCP Preparing- not CCP Cooking- CCP Holding – CCP Serving – not CCP

71. 71 Process # 1 No Cook Preparation Measure to assure safety of foods: Employee health policy Proper receiving and storage procedures

72. 72 Process # 1 No Cook Preparation Measure to assure safety of foods continued: Temperature control Handwashing

73. 73 NO COOK Process Flow Canned ------Liquid/Dry---------Receive----------Fresh Vegetables Beans Ingredients Dry (on shelf)-----------------------Store-----------Refrigerator Refrigerator (day before prep) Drain beans---Mix liquid/dry----Prepare-------Chop and add Hold (in refrigerator) Serve (cold) Three-Bean Salad, Full-Service Kitchen

74. 74 Process # 2 Same Day Service Preparation Measure to assure safety of foods: Temperature control Cooking foods Handwashing

75. 75 Process # 2 Same Day Service Preparation Measure to assure safety of foods continued: Employee health policy Proper receiving and storage procedures

76. 76 SAME DAY SERVICE Process Flow - Example Oven Fried Chicken, Full-Service Kitchen Frozen Chicken------------Receive---------Dry/Liquid Ingredients Freezer----------------------Store----------------------Dry (on shelf) Thaw in refrigerator-----Prepare------1. Drizzle oil over chicken 2. Dip chicken in seasoning bread Cook Hold (hot) Serve (hot)

77. 77 Process # 3 Complex Food Preparation Measure to assure safety of foods: Temperature control Cooking foods Cooling foods Reheating foods

78. 78 Process # 3 Complex Food Preparation Measure to assure safety of foods continued: Handwashing Employee health policy Proper receiving and storage procedures

79. 79 COMPLEX Process Flow Chili Con Carne, Full Service Kitchen Raw Ground Beef--------Receive------Fresh---------Canned-----------Dry Vegetables Vegetables Ingredients Freezer--------------------Store------Refrigerator---------Dry (on shelf) 1. Thaw in Refrigerator-----Prepare---------Chop------Add to Ground Beef 2. Brown Ground Beef and Drain Cook

80. 80 COMPLEX Process Flow Cool/store Reheat Hold (hot) Chili Con Carne, Full Service Kitchen (con’t) Serve (hot)

81. 81 Critical Limits Upper boundary of safety. Time and temperature. Ex.- baked chicken cooked to internal 165° for at least 15 seconds.

82. 82 Standard Operating Procedures (SOP) SOPs will describe how to handle foods identified by each process. SOPs will instruct personnel on proper food safety procedures at every stage of food preparation and service.

83. 83 Monitoring Monitor to make sure food safety practices are done properly. – Who will monitor – How – When

84. 84 Corrective Action Recognize when there is a problem. Have a plan for corrections. Train employees. Document.

85. 85 Verification Procedures Frequency Documentation Weekly checklist

86. 86 Recordkeeping Compliance Actions taken Documents that you are serving safe food each day

87. 87 If it has not been documented, it has not been done! REMEMBER

88. 88 Records District HACCP Plan Employee training logs SOPs Monitoring logs Corrective actions Calibration logs Receiving logs

89. 89 Health Inspections HACCP Plan review Monitoring logs Calibration logs Weekly checklists

90. 90 Success of Your Food Safety Program Provide on-going training. Review food safety principles including SOPs on a regular basis. Require employees to attend food safety training.

91. 91 Success of Your Food Safety Program, continued Maintain training and attendance records. Hold school nutrition managers responsible for maintaining employee training standards.

92. “ In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis or race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call (800) 795-3272 or (202) 720-6382 (TTY). USDA is an equal opportunity provider and employer.” Our services are provided through the Texas Department of Agriculture’s Food and Nutrition programs funded by the U.S. Department of Agriculture, Food & Nutrition Service 92