1. School HACCP Angela Fraser, Ph.D. Associate Professor/Food Safety Specialist Clemson University/Clemson Extension

2. School HACCP – 2009 SIFT2 HACCP in SC Schools All schools must have a food safety program based on Process HACCP principles beginning July 1, 2006. It must conform with the guidance document issued by the USDA.

3. School HACCP – 2009 SIFT3 What is HACCP? A standardized food safety plan to prevent rather than react to foodborne illness. Specifically, it is: science-based, operation specific, and practical.

4. School HACCP – 2009 SIFT4 Why HACCP? To prevent foodborne illness in SC schools. Any food can cause foodborne illness -- even non-potentially hazardous foods. Potentially hazardous foods: Low acid Moist Contain protein Keep out of the temperature danger zone.

5. School HACCP – 2009 SIFT5 Four HACCP Plans Commercial Kitchen – preparation and service on- site so must comply with NC Foodservice Rules. Home Style Kitchen -- small group homes using household ingredients, procedures, and equipment. Catered Meals -- limited on-site preparation. No potentially hazardous foods cooked on-site and all meals prepared off-site from permitted operator. Central Warehouse – central storage and distribution location for district.

6. School HACCP – 2009 SIFT6 HACCP Plan Current plan only for schools with a Commercial Kitchen Implementation to begin Fall 2009. Other types of operations will also be expected to have HACCP Plan in place in the future. Home-style kitchen Catered meals Central warehouse

7. School HACCP – 2009 SIFT7 School HACCP Resources http://www.foodsafetysite.com Select “ Foodservice Resources ” Select “ Training Curricula ” Select “ School HACCP – South Carolina Schools ” Frequently Asked Questions Training Aids – based on school environment and HACCP Plan

8. School HACCP – 2009 SIFT8 80 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

9. School HACCP – 2009 SIFT9 Hot FAQs Recovering and re-serving foods Packaged in-house vs. commercially packaged Re-serving fresh fruits displayed for service Pre-prepared foods Leftovers Potentially hazardous foods Includes sliced tomatoes but not peanut butter and salad greens

10. Preparing Your Plan Let’s Get Ready! School HACCP – 2009 SIFT 10

11. School HACCP – 2009 SIFT11 BINDER 1 -- Menu Summary and Recipes Flow charts for each of the four processes Menu Summary Recipes/Preparation Procedures sorted into one of four categories

12. School HACCP – 2009 SIFT12 Four HACCP Process Categories Potentially hazardous foods No cook Same day service Complex food preparation Non-potentially hazardous foods Do not need to sort these into one of the categories.

13. School HACCP – 2009 SIFT13 1-1: Menu and Recipes Must have: Standardized recipe or procedure for all menu items. First sort into two groups Potentially hazardous or Non-potentially hazardous. Then sort potentially hazardous foods into one of the three categories.

14. School HACCP – 2009 SIFT14 Process HACCP Based on the number of times a menu item passes through the temperature danger zone (41 o F to 135 o F). No Cook – does not go through temperature danger zone; there is no cook step. Same Day Service – typically goes through the temperature danger zone one time. Complex Food Preparation – goes through the temperature danger more than one time.

15. School HACCP – 2009 SIFT15 Standardized Procedures Procedures in process for: Canned fruits Commercially processed foods Smoothies Baked potatoes Packaged fruits and vegetables Fruits and vegetables, cut in house Fruits and vegetables, whole

16. School HACCP – 2009 SIFT16 Pre-prepared Foods Items prepared in advance for future service beyond a specific meal. Items cooked or prepared in-house and then frozen for future use. Store for four weeks. Must include a list of these foods in Binder 1.

17. School HACCP – 2009 SIFT17 BINDER 2: HACCP Plan 1 – Food Safety Team 2 – School Description 3 – Operation Assessment 4 – Prerequisite Programs 5 – SOPs 6 – Monitoring and Recordkeeping 7 – Corrective Actions 8 – Verification 9 – Employee Training 10 – Crisis Management 11 -- Allergens 12 – Donated Foods 13 -- Traceback Bold items must be printed and completed before the beginning of School Year 2009.

18. School HACCP – 2009 SIFT18 2-1: Food Safety Team Identify Team Member(s). Some schools are so small that there will only be one team member. Team leader should be site manager or individual who completed a food safety certification program. Record this information onto the form. Update at the beginning of each school year.

19. School HACCP – 2009 SIFT19 2-2: School Description Record information about: School Employees Equipment – get from Central Office Foods – get from Central Office Hazardous chemicals Record information onto the form. Update at the beginning of each school year. Keep on file for three years.

20. School HACCP – 2009 SIFT20 2-3: Operation Assessment Annual inspection of operation. Will take between 1-2 hours to complete. Complete at the beginning of each school year, file, and save for three years. Collect three years of Environmental Health inspection reports – file behind assessment. Make copy of Summary of Problems and give to CND. Keep on file for three years.

21. School HACCP – 2009 SIFT21 2-4: Prerequisite Programs Outlined in Binder 2-4. All are based on the 2005 FDA Food Code. Nothing new – those who have completed ServSafe ® have seen these. It is not enough to know what to do, but you must apply it – so all items have to be monitored. Review each year and indicate so on their operation assessment.

22. School HACCP – 2009 SIFT22 2-4: Prerequisite Programs HANDOUT 1: Food Safety Checklist for New Workers Checklist that site manager and worker sign Summary to give to employee to review Available in English and Spanish

23. School HACCP – 2009 SIFT23 2-5: Safe Food Handling Procedures Outlined in Binder 2-5. All are based on the 2005 FDA Food Code. Nothing new – those who have completed ServSafe ® have seen these. Critical control points are marked as CCP -- bold and italicized. It is not enough to know what to do, but you must apply it – so all items have to be monitored. Review and indicate so on their operation assessment form.

24. School HACCP – 2009 SIFT24 2-5: Safe Food Handling Leftovers Refrigerate for three-days only After three days throw out Advance Preparation Must use within four weeks Must include on the Pre-prepared Foods list and filed in Binder 1 Recovering and Re-serving Commercially packaged vs. packaged in-house Whole fruits and vegetables

25. School HACCP – 2009 SIFT25 2-6: Monitoring and Recordkeeping Frequency identified in the prerequisite programs and the standard operating procedures. Corresponding record keeping sheets developed for each level of monitoring frequency. Daily Monthly Annual assessment As needed Complete tables on pages 1-2. Keep all records for three years.

26. School HACCP – 2009 SIFT26 Daily Records If it is not recorded, it did not happen: Production Plan – 23 days Operation Inspection – 23 days Refrigerator – 31 days Freezer – 31 days Hot-holding cabinets – 23 days

27. School HACCP – 2009 SIFT27 Monthly and Annual Records Series of four weekly sheets Decide when to complete these. Might want to complete the dry storage one at the end of each month when do inventory. Pest control -- monthly Operation Assessment -- Annual

28. FORMPERSON STORAGE LOCATION HOW LONG TO KEEP Production Plan3 years Operation Plan3 years Refrigerator3 years Freezer3 years Hot-holding3 years Monthly series3 years Pest control3 years Operation Assessment 3 years 2-6: Monitoring and Recordkeeping

29. FORMPERSON STORAGE LOCATION HOW LONG TO KEEP HD reportsThree years New Worker Checklist Until no longer employed Pest Control Three years Delivery invoices Three years Inspection Reports With operation assessment Three years 2-6: Monitoring and Recordkeeping

30. School HACCP – 2009 SIFT30 2-7: Corrective Actions CND will decide which he/she will responsible for. 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.

31. School HACCP – 2009 SIFT31 2-8: Verification Four types of verification CND is responsible for number 2. Verify the Plan before the beginning of each school year by using the form in 2-8. File and keep for three years. First time you will verify will be before school begins in 2010.

32. School HACCP – 2009 SIFT32 2-9: Employee Training Food Safety for New Workers Food Safety certification trainings Hazard Communications training, optional Pest Control training, optional

33. School HACCP – 2009 SIFT33 Training HACCP Plan requires all Child Nutrition Assistants to attend a state-approved training every three to five years. Training aids developed: Slide set Booklet Training offered by Clemson Extension and Department of Education

34. School HACCP – 2009 SIFT34 Remaining Sections of Plan Standard procedures will be developed for the following: Binder 2-10: Crisis Management Binder 2-11: Allergens Binder 2-12: Donating Foods Binder 2-13: Recalls and Traceback These are not required by USDA at this time and so will not be ready by July 1, 2006.

35. School HACCP – 2009 SIFT35 CND complete by Fall 2009  Collect list of all menu items.  Assemble recipes/procedures for all menu items.  Sort all menu items.  Note on recipe/procedure the process category.  Complete Menu Summary Sheet (1-1).  Note the cooking temperature on PHFs.  Prepare Binder 1 or an electronic database of recipes/procedures available to all schools.  Prepare Binder 2 for each school.

36. School HACCP – 2009 SIFT36 Some CNDs might also: Add allergen labels to each of the recipes or procedures. Identifies whether the recipe/procedure contains one of the big eight allergens (2-11: Allergens). Identify all critical control points on all recipes/procedures. Only required to record cooking temperature.

37. School HACCP – 2009 SIFT 37 Your Food Safety Plan will be in Action Beginning School Year 2009-2010