1. Overview of HACCP Burel Group

2. Objectives Define HACCP Define HACCP Understand HACCP Principles Understand HACCP Principles Review Current Practices Review Current Practices And have a little fun And have a little fun

3. Food Safety Hazards Only a small percentage of actual food borne illness cases ever get reported. Only a small percentage of actual food borne illness cases ever get reported. CDC estimates 76 million illnesses annually CDC estimates 76 million illnesses annually –result in approximately 325,000 hospitalizations and 5,000 deaths –estimated 14 million illnesses and 1,800 deaths are caused by known pathogens:

4. So…What is HACCP? Hazard Analysis Critical Control Point

5. HACCP Defined? A safety system designed to protect foods as they flow through a facility. –Preventive – Rather than Reactive –Rational – Based on Historical Data –Science Based – Time & Temp Studies –Continuous – Problems Detected & Corrected –Comprehensive – Ingredients & Processes –Commitment – Management & Staff

6. Seven Principles of HACCP 1. Analyze Hazard 2. Identify Critical Control Point 3. Establish Critical Limits 4. Establish Monitoring Procedures 5. Establish Corrective Action 6. Establish Record Keeping Procedures 7. Establish Verification Procedures

7. Time to Play… PASS THE BUC

8. Pop Quiz: What is HACCP? True or False? 1. HACCP focuses on food

9. Answers: 1. HACCP focuses on food TRUE

10. Pop Quiz: What is HACCP? True or False?

11. Answers: 1. HACCP focuses on food TRUE 2. HACCP is a preventive program TRUE

12. Pop Quiz: What is HACCP? True or False? 1. HACCP focuses on food TRUE 2. HACCP is a preventive program TRUE 3. HACCP is the first step in food safety

13. Answers: 1. HACCP focuses on food TRUE 2. HACCP is a preventive program TRUE 3. HACCP is the first step in food safety FALSE HACCP builds on prerequisite programs such as cleaning and sanitizing (SOP’s) HACCP builds on prerequisite programs such as cleaning and sanitizing (SOP’s)

14. Pop Quiz: What is HACCP? True or False? 1. HACCP focuses on food TRUE 2. HACCP is a preventive program TRUE 3. HACCP is the first step in food safety FALSE 4. According to HACCP, Child Nutrition Program employees are responsible for serving safe food to children.

15. Answers: 1. HACCP focuses on food TRUE 2. HACCP is a preventive program TRUE 3. HACCP is the first step in food safety FALSE HACCP builds on prerequisite programs such as cleaning and sanitizing (SOP’s) 4. According to HACCP, Child Nutrition Program employees are responsible for serving safe food to children TRUE

16. Receiving Deliveries

17. Ensure that all food is received fresh and safe when it enters the foodservice operation and to transfer food to proper storage as quickly as possible. 1. Inspect the delivery truck 2. Confirm vendor name before accepting delivery 3. Check frozen foods to ensure they are frozen solid 4. Check the temperature of refrigerated foods For packaged product, insert thermometer between two packages For packaged product, insert thermometer between two packages 5. Check dates of perishable goods 6. Check the integrity of food packaging

18. Receiving Deliveries Put the food away NOW!

19. For more information on how your group can receive training, call 864-908-0609