Hazard analysis critical control point

Hazard analysis critical control point
Food Safety in Action for Transported Meals North Carolina Department of Public Instruction Safe and Healthy Schools Support Division School Nutrition Services Section July 2015 Welcome participants and briefly describe what they will learn during this session. Transported meals pose a particular concern to food safety at school because it can be difficult to maintain proper temperatures to prevent the growth of organisms that cause foodborne illness. This lesson will describe the Hazard Analysis Critical Control Point (HACCP) Plan template that has been developed for North Carolina School Food Authorities (SFAs) that utilize school meals prepared off-site and are then transported for service at another site. Let’s get started by reviewing “What is HACCP?”

Hazard Analysis Critical Control Point (HACCP)
Focuses on prevention rather than reaction A systematic approach to developing a food safety plan that will: Prevent hazards Eliminate hazards Reduce hazards Hazard Analysis Critical Control Point (HACCP) is a systematic preventive approach to food safety that will exclude, destroy, eliminate or reduce a hazard and prevent recontamination that can cause foods to be unsafe. It details ways to reduce these risks to a safe level. HACCP focuses on preventing a foodborne illness outbreak rather than reacting to it!

Why have a HACCP Plan? Required by law Ensure safe food
Delivery and storage Preparation Service Control hazards: Specific one to preparing food (such as improper cooking of products) Non-specific ones that affect all foods, such as poor personal hygiene USDA requires all SFAs to have a food safety plan based on HACCP processes. This plan should control hazards and ensure safe food throughout the entire flow from delivery to service.

HACCP Plan Templates Template Plans for ease of implementation
Templates are customizable Available at: NCDPI School Nutrition Services has developed several HACCP Plan templates that can be customized for a variety of SFA operations. The template plan for SFAs using transported meals is available on the website at the address you see on the screen. Download the templates and begin completing the information to make the plan specific to your facility or school. Now, we will discuss each section of the Transported Meal HACCP Plan template in a bit more detail……

HACCP Plan Organized into 5 parts
Contains similar information as previous plan Keeps like information together The HACCP Plan is now organized into 5 parts but contains similar information to the past templates from The reorganization keeps like information together to make it easier to use as a reference and to complete the required information for your individual school. Now, let’s look at what is in each part…..

Part 1 Contains reference and resource materials
Prerequisite Program Standards Safe Food Handling Procedures Corrective Action Requirements Allergen Facts Food Protection Branch Position Statements Part 1 contains reference and resource materials that provide important information about standards necessary for pre-requisite programs – in other words, what must be in place in order for the food safety plan to work effectively. It also contains safe food handling requirements that are based on the most current Food Code and best practice recommendations for food safety. We know that food establishments do not always operate perfectly and the corrective action requirement section provides important information about what to do to fix a food safety concern or problem. It is important for all students to be able to safely eat and enjoy meals at school. The allergen section gives information about the most common food allergens and measures that we can take to prevent cross-contact and increase safety for students who suffer from food-allergic reactions. Periodically, the Department of Public Health, Food Protection Branch issues position statement to clarify or provide additional guidance to parts of the Food Code. Position Statements that are pertinent to School Nutrition are included in this section. They include information about: Sink drains, warewashing, toilet room ceilings, Certified Food Protection Manager requirements, and labeling self-service food items.

Part 1: Prerequisite Programs
Food Safety Plan Part 1: Prerequisite Programs Focuses on employees, facilities, and equipment Facility construction Cleaning and sanitizing chemicals and procedures Garbage removal and pest control Equipment selection Employee requirements and Health Policy Prerequisite programs are conditions needed prior to and during the implementation of HACCP and are essential for food safety. They provide a foundation for an effective food safety program and are based on the current North Carolina Food Code and the most recent US Food and Drug Administration Food Code . Prerequisite programs address facilities, employees, and equipment. All HACCP Team Leaders or Person in Charge (PIC) must review these standards and indicate so on the operation assessment. If Prerequisite Programs are absent or substandard, the Team Leader should take immediate actions to correct the problem.

Employee Health Policy
Big 6 Norovirus* Salmonella Typhi (typhoid fever) Shigella spp. infection E. coli infection (Escherichia coli O157:H7 or other EHEC/STEC infection) Hepatitis A Non-typhodial Salmonella *exclude employee confirmed with norovirus for 3 days The prerequisite programs sections contains important information about the employee health policy required for anyone who handles food in the school. There are 6 illnesses that are of great concern in food handling. They include: Norovirus Salmonella Typhi (typhoid fever) Shigella spp. infection E. coli infection (Escherichia coli O157:H7 or other EHEC/STEC infection) Hepatitis A Non-typhodial Salmonella An employee must follow the Employee Health Code requirements for reporting these illnesses and for when to be excluded or restricted from regular food handling work. New research has shown that employees confirmed with norovirus should be excluded from work for 3 days. While this is not a Food Code requirement, it is a science-based best practice to reduce the spread of this highly contagious illness.

Part 1: Safe Food Handling Procedures
School HACCP Part 1: Safe Food Handling Procedures Foundation and reference for effective food safety program Based on the current Food Code. Team Leader/PIC must review and indicate on the operation assessment Take immediate action to correct deficiencies Safe Food Handling Practices describe how employees must perform and handle foods to keep them safe. They provide a foundation for an effective food safety program and are based on the current North Carolina Food Code and the most recent US Food and Drug Administration Food Code . All HACCP Team Leaders or Person in Charge (PIC) must review these standards and indicate so on the operation assessment. If safe food handling procedures are not being performed correctly, the Team Leader should take immediate actions to correct the problem. Corrective actions are described more fully in another section of the HACCP Plan and are an excellent reference for the PIC.

Part 1: Safe Food Handling Procedures
Purchasing and Receiving Dry Storage Refrigerated Storage Frozen Storage Preparation Transporting and Receiving RTE foods Holding and Service Leftovers Field Trips Safe Food Handling Procedures detail how employees handle: Purchasing and Receiving Dry Storage Refrigerated Storage Frozen Storage Preparation Transporting and Receiving ready to eat foods Holding and Service Leftovers Field Trips

Field Trips: keep food safe!
Field Trip Safety – provide informative handout A field trip safety handout is included so that the school nutrition staff can assist teachers and other volunteers with understanding how to keep foods safe when transporting meals away from the cafeteria.

Part 1: 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 Corrective actions are intended to prevent foods which may be hazardous from reaching customers. These actions are to be taken when monitoring indicates that there is a problem or deficiency in a prerequisite program or safe food handling procedure and may result in unsafe foods that will reach students. Use this section of the HACCP Plan is a reference for the PIC and employees to know the appropriate actions. The actual corrective actions taken are noted directly on the monitoring forms.

Part 1: Allergens Identify allergens on the recipe/procedure
Teach employees about responding to consumer questions The Food Code contains requirements about the knowledge of person in charge and their ability to inform consumers about menu items containing allergens. This section of the HACCP Plan describes what are food allergies, the symptoms, and what should be done if a student experiences an allergic reaction. It is intended to assist the Person in Charge with identifying allergens in menu items and detail the responsibilities of the families, students, and schools in managing food allergies at school. 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 so that you can place identifying information on recipes or procedures for quick employee reference. A continuing education lesson has been developed and posted on the NCDPI School Nutrition Services website to better inform employees how to respond so consumer questions about allergens in foods at school.

Part 1 Teach School Nutrition Employees about Food Allergy Awareness
This slide reviews some important tips – School Nutrition Employees must receive annual continuing education about Food Allergy Awareness. The teaching materials can be found on the School Nutrition website in the HACCP section. Follow instructions from the local School Nutrition Administrator about participating in this lesson.

Part 2 Contains assessment documents that are completed annually
Food Safety Team School Description Employee Health Policy Operation Assessment HACCP Verification Part 2 of the template plan contains information that must be completed at the school level. Some of the information may be provided by the School Nutrition (SN) Administrator or the SN Central Office. Some information is school specific and must be completed by the manager and school staff. Remember to fully complete all required information in each of these sections. The current year’s plan should be readily available and the prior years must be stored according to USDA requirements for three years of record retention.

Part 2: Food Safety Team Responsibilities: Implement the HACCP Plan
Monitor prerequisite program standards Monitor safe food handling practices Maintain appropriate records Educate employees involved with the preparation, transporting, and service of foods The core responsibility of the food safety team is to implement the HACCP plan. Specific responsibilities include, but are not limited to: monitoring prerequisite program standards monitoring safe food handling practices maintaining appropriate records educating employees involved with the preparation, transporting, and service of foods The team can be as large or as small as deemed necessary. In very small schools, the “team” may be only a site manager. In larger schools, the “team” might include the site manager, employees(s), and others who play a role in the implementation and monitoring of the plan. Each school must have its own food safety team. There cannot be one team for the entire SFA. The team leader, which should be the site manager, must list all food safety team members in the table included in this section, including their position title and their HACCP responsibilities. Responses can be typed or handwritten. This table must be reviewed and updated, if necessary, at the beginning of each school year or whenever significant changes to the composition of the team are made. It must then be filed in Binder 2-1: Food Safety Team. As with any other School Nutrition records, keep completed copies on file for at least three years. While it is not required, it is recommended that a copy of the table be shared with the school principal.

Part 2: School Description
School HACCP Part 2: School Description Includes information about: School Employees Equipment Vendors Foods Hazardous chemicals The School Description tells information about the School Nutrition Program and facilities used to administer the Program. The team leader or designee must complete this form and then file in Binder 2 under Section 2-1: School Description. Responses can be typed or handwritten. Sometimes the information that is required is not available or one needs to use an estimate. If the information is not available, note this. If the information recorded is an estimate, note this as well. Some of the information such as vendors, foods, chemicals is usually available from the School Nutrition Administrator. Completed copies of this form must be updated at the beginning of each school year and kept on file for at least three years.

Part 2: Operation Assessment
Menus and Recipes Assessment of Prerequisite Programs Assessment for Safe Food Handling The Operation Assessment is divided into three parts and determines if all information is included for menus and recipes and compliance with Prerequisite Program Standards and Safe Food Handling Procedures(see below for definitions of these programs and standards). Definitions: Prerequisite Programs -- Procedures that address operational conditions that provide the foundation for the HACCP Plan. Prerequisite programs address facilities, employees, and equipment. Safe Food Handling Procedures-- Procedures explaining how to safely work and handle food to prevent foodborne illness.

Part 2: Operation Assessment
School HACCP Part 2: Operation Assessment Comprehensive assessment (inspection) of your school nutrition operation Done annually at the beginning of each school year Takes approximately 2 hours or more to complete Signed by team leader Filed and kept for three years This assessment is completed annually to determine if Prerequisite Program Standards and Safe Food Handling Procedures are being met (These standards and procedures will be discussed in more detail on subsequent slides – see definitions in bold below). 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 safe food handling 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. In order to properly assess these areas, you must be familiar with the content of the Menus and Recipes, Prerequisite Programs, and Safe Food Handling Procedures. Refer to those sections of the HACCP Plan template and review prior to completing the assessment. We have already discussed Menus and Recipes Section; now, let’s look more closely at the Prerequisite Programs and Safe Food Handling Procedures……

Part 2: HACCP Verification
Verify the Plan each school year File the completed form and keep for three years HACCP verification is defined as those activities that establish the validity of the HACCP plan and ensure that the HACCP system is working as intended to ensure food safety. Verify the Plan before the beginning of each school year by using the HACCP Verification form. Alternately, HACCP verification may also be done at the end of the school year just prior to storing the records. If done at the end of the year, file the most recently completed HACCP Verification form in the current year’s HACCP Plan.

Part 3: Monitoring and Record Keeping
Contains Monitoring Forms Daily Weekly Monthly As needed Part 3 of the Plan contains the monitoring forms that are required to make sure equipment is operating properly, facility is maintained in a clean and sanitary way, and that employees are following required food safety procedures. In addition to the monitoring forms included in this section, the daily production record also contains HACCP monitoring for food temperatures, thermometer accuracy, no bare hand contact for ready to eat foods, and employee health, hygiene, and handwashing.

Part 3: Monitoring and Record Keeping
A series of planned observations to make sure that your HACCP plan is being properly implemented Tracks implementation Indicates standards are met Provides written documentation Monitoring is a series of planned observations to make sure that your HACCP plan is being properly implemented. It includes written records of what actually happened related to food safety in your facility. Monitoring: Tracks how well employees are implementing the HACCP plan Indicates if HACCP standards are met Provides written documentation to support implementation of HACCP plan If it is not recorded, it has not happened! This is the evidence that you need to demonstrate that you have handled food safely in your operation. 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 employee in the facility. Indicate on the table provided in this section the responsible person and storage location of each of the required monitoring forms. 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 ”.) Keep these and all other School Nutrition Program records for three previous years plus the current year.

Part 3: Monitoring and Recordkeeping
Monitoring frequency described in prerequisite programs and safe food handling Corresponding forms have been developed for each level of monitoring frequency Daily Monthly Annual assessment As needed Keep all records for three years The frequency of monitoring important HACCP standards are described in the prerequisite programs and safe food handling sections. Specific forms have been developed for required monitoring and the Daily Production Record contains some sections that include HACCP monitoring. Other forms are pre-dated for each month of the school year (including July for YR Schools). Not all items can be monitored on a scheduled basis and these are called “as needed”. In addition, not all facilities will be alike and may not have the same equipment or meal service procedures; therefore, they may be some monitoring tasks that are not applicable. You are not required to monitor something that your facility does not do! For example, if you do not keep refrigerated or frozen foods at your facility, you will not monitor temperatures for this equipment.

Daily Monitoring Daily Production Record/Delivery Ticket
Food Receiving Checklist Kitchen Assessment Hand sink Assessment Hot-holding equipment Refrigerator, Freezer, Dry Storage if applicable Milk Box If you did not monitor on a given day, then draw a line through the cell. The team leader/PIC can monitor all of these items or the site manager can assign to employees in the operation so that others have a responsibility and vested interest in food safety. Remember – accuracy is critical. Dry labbing (recording temperatures that were not monitored) is strictly prohibited. If you did not monitor something, draw a line through that day’s section and state the reason. Production Plan – the Production Record Instructions explain each section. 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 instructions for this document explains how to properly complete the food safety documentation sections. All items below are required as part of your HACCP Plan, are printed in italics in the instructions, and must be completed daily. Temperatures of Food Items Employees Calibration of Thermometers Leftovers Kitchen and Hand sink inspections – focuses on cleaning, sanitizing, and hand wash sinks. Hot-holding equipment (enclosed cabinets, etc.) – monitored only on days that school is in session. Milk Box, Dry Storage, Refrigerator, and Freezer inspections – focuses on the equipment and space used for storage. Not all schools receiving transported meals will utilize these storage spaces; therefore, one will monitor only those areas used. Each of the forms include a set of instructions detailing proper completion of each. If you have questions, please communicate with your regional School Nutrition Specialist.

Daily Monitoring Hand sink / Restroom Assessment Hot water Soap
Paper towels Toilet Tissue All hand washing sinks used by SN employee must be monitored for the presence of hot water, soap, and approved hand towels or drying device. Restrooms must also be monitored for the availability of toilet tissue. If any item is found missing or not compliant with the Food Code, take corrective action to fix the problem and make a note on the monitoring form. The Food Code no longer requires monitoring of the student restrooms nearest the cafeteria unless SN staff use these restrooms for handwashing.

Four Weekly Monitoring Forms
Some employees might want to complete all of the weekly forms in one day and this is allowable; however, the task 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. 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. Forms are pre-dated for each month of the school year (including July for YR Schools). Remember that sites receiving transported meals may not be required to monitor all of these areas so select those that apply to your facility. Rotate completion of these forms in order using a different form each week.

Monthly Pest Control Monitoring
Pest control is a problem in food handling establishment. 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.

As Needed Monitoring Employee Illness Log
Reports from Health Department for employees diagnosed with Foodborne Illness Food Safety Checklist for New Employees 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. A quick reminder – USDA required at least two environmental health inspections each school year. If you do not receive bi-annual inspections, it is your responsibility to contact and request the second inspection. Maintain the documentation showing that you requested along with that agency’s response.

Part 4 Contains Continuing Education Information and Forms for Food Safety Employee Health Policies Employee Checklists Records of workshops, staff meetings, etc. Part 4 contains information about continuing education and professional development. File all food safety related teaching information, including signed employee health policies in this section.

Part 4 Certified Food Protection Manager certificates
School HACCP Part 4 Certified Food Protection Manager certificates Food Safety Checklist for New Employees Hazard Communications information Pest Control information 15 Minute Lessons Other food safety workshops Continuing Education – File continuing education reports in this section of the Binder. Continuing education and teaching is an important part of your HACCP plan. Educational opportunities 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. Consistent 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). Employees who use pesticides in the operation also need to be trained about their proper usage. Hazards communications continuing education can be included as part of new employee orientation, during scheduled food safety teaching sessions, or during a separate hazards communications continuing education. New employee Orientation Continuing education 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 all new employees. The checklist is to be reviewed and signed by both the new employee and their manager/supervisor. This checklist must be kept on file until the employee is no longer employed in your operation. Employee Food Safety continuing education(s) -- File the following items in this section: Name of the food safety continuing education A copy of the continuing education agenda and dates continuing education held Name of the instructor A list of your employees who attended the continuing education A copy of their certificate if the continuing education was a certification course Hazard Communications continuing education(s) (if provided) -- File the following items: Name of the continuing education Pesticide continuing education(s) (if provided) -- File the following items: The HACCP section of the NCDPI School Nutrition website contains a variety of “15 Minute” food safety lessons, a four hour HACCP in Your Schools Curriculum, and other resources that may be used to teach employees.

Part 4 Allergen Awareness Continuing Education for line servers and cashiers on lines with packaged/wrapped foods without a commercial label Keeping all students safe at school is a priority. The section contains information to help employees understand how to respond to customer questions about potential allergens in foods and how to avoid cross-contact when preparing foods.

Part 5 Contains information about Menus and Recipes Menu Summaries:
TCS Foods Non-TCS Foods Menus TPHC Procedures if applicable Part 5 includes information about menus served at your school. Menus are divided in to categories according to whether they are TCS foods or not and then according to how the TCS food are prepared. It is important to note that non-TCS foods may be served hot or cold. For example, some foods, such as cherry tomatoes, are not cooked but they are considered non-TCS foods. Likewise, dinner rolls are non-TCS foods even though they may be cooked and served at any temperature. TCS foods MUST be under temperature or time control (e.g. written TPHC procedure) to remain safe to serve and consume. Look at the next slide for more information……

Critical Control Point (CCP)
Cold-holding at 41oF or colder or using TPHC for less than four hours Hot-holding at 135oF or hotter or using TPHC for less than four hours No bare-hand contact of any cooked or ready-to-eat food Date marking ready-to-eat food that is commercially prepared, refrigerated, and used within 72 hours from the time opened. Critical control point (CCP) is point, step or procedure at which controls can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable (critical) levels. The most common CCP is cooking, where food safety managers designate critical limits such as appropriate end cooking temperatures. Proper hot and cold holding along with not touching ready to eat food with bare hands are also CCPs. No bare hand contact is a CCP for both TCS and non-TCS foods. Using Time as a Public Health Control (TPHC) is a CCP that can be used when hot or cold holding is not feasible. When using TPHC, one must limit the amount of time foods are between 41 and 135 degrees to avoid growth of harmful bacteria. Foods held according to TPHC require written procedures filed in the HACCP Plan and should limit the time to 4 hours or less. More information about TPHC can be found in the HACCP Plan template and on the School Nutrition website. An example of date marking – a school receives a commercially packaged container of pasta salad. The container should be marked with a “use by” date not more than 72 hours from the time of receipt. Leftovers that have been on the serving line are to be discarded at the end of meal service – only the commercially packaged item that has never been offered for service may be saved to use within 3 days if properly stored at the correct temperature. Most schools receiving transported meals obtain menu items daily and do not store products on site; however, follow proper marking and storage procedures when required.

Menu Summary HACCP Processes TCS Food Non-TCS Food (No HACCP Process)
May be cooked or uncooked Must be kept hot or cold to be safe Non-TCS Food (No HACCP Process) Not required be kept hot or cold to be safe The information on the website contains detailed steps for sorting and listing recipes/menu items into the correct HACCP Process Categories. Here are a few tips: TCS food typically includes raw or cooked animal foods (meat, fish, poultry, dairy, eggs); heat-treated plant foods (cooked vegetables, baked potatoes, texturized vegetable protein); some fresh fruits and vegetables (cut melon, sliced tomatoes, cut leafy greens); garlic-in-oil that has not been acidified; and raw bean sprouts. Below is information that may be helpful when classifying menu items. 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 TCS foods because of their low pH. Figs and melons only become TCS foods 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 72 hours. If not used within 72 hours, they must be discarded. Non-TCS 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 a written time as a public health control (TPHC), formerly known as time in lieu of temperature (TILT) procedure, as a precaution.) Commercially canned fruit is generally NOT considered a time-temperature controlled for safety food because of its low pH and so does not require strict time and temperature for safety. The only exceptions would be if using low-acid canned fruits such as canned figs, dates, mangoes, papaya, persimmons, etc. Items such as these classified as low-acid foods and so must be maintained at 41 degrees F or colder for safety. If low acid fruits are added to commercially canned high-acid fruits, the resulting fruit mixture should be considered a TCS food (i.e. bananas added to canned peaches or fruit cocktail). 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 72 hours. If TCS fruits are held using TPHC procedures, follow the written procedures exactly. VEGETABLES Most vegetables are not TCS foods 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 TCS foods because they are heated and then placed in a hot holding cabinet or 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 72 hours. If not used within 72 hours, 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 recommended that all cut fresh vegetables be held at 41degrees F or colder or follow an approved TPHC procedure. Tomatoes. Cut tomatoes will support the growth of Salmonella as demonstrated with the recent outbreaks. Whole tomatoes do not need to be received or stored at refrigeration temperatures; however, after cutting they must be kept at 41oF or colder. Cooked tomatoes are TCS foods and so must be heated and held to 135oF or above. If canned tomatoes are cooked for hot-holding, they must also be cooked and held to 135oF or hotter. Canned tomatoes that are not cooked and mixed with other non-TCS foods are not considered TCS. Lettuce, Spinach, Cut Salad Greens, Leafy Greens. Lettuce and all other cut salad greens such as spinach, leafy greens, etc. are now considered TCS foods; therefore, all fresh cut salad greens must be kept at 41oF or colder. (Note: cutting includes a cut stem.) As per the 2009 Food Code, the term “leafy greens” includes iceberg lettuce, romaine lettuce, leaf lettuce, butter lettuce, baby leaf lettuce (i.e., immature lettuce or leafy greens), escarole, endive, spring mix, spinach, cabbage, kale, arugula and chard .The outbreaks during previous years were due to the presence of E. coli 0157:H7 on the outside of the spinach due to environmental contamination. If the bag of packaged salad greens states that the produce is washed and ready to use, no further washing is required. Cooked leafy greens (such as cabbage, collards, kale, spinach, etc.) must be heated and held at 135oF or hotter; therefore, 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-TCS 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 72 hours. If not used within 72 hours, they must be thrown out. Peanut Butter. Peanut butter is not a time-temperature controlled for safety 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. Non-TCS foods (no HACCP Process Foods) do not support the rapid growth of harmful bacteria so they do not require time or temperature control for safety. These non-TCS foods may be served hot or cold; however, they are not subject to time or temperature control to be safely consumed.

Think of it like this… HACCP is your food safety insurance policy. If you did not monitor and record, you did not do it! HACCP is sort of like a food safety insurance policy! Doing the right thing every day and documenting that you did it dramatically decreases your risk of allowing a foodborne outbreak to occur in your facility or school.

Questions? The HACCP section of the NCDPI School Nutrition website contains many resources and materials that will be helpful as you implement the HACCP Plan. You may also contact your School Nutrition Specialist or Administrator if you have questions.

"The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or if all or part of an individual's income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.) If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at or at any USDA office, or call (866) to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C , by fax (202) or Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) ; or (800) (in Spanish). USDA is an equal opportunity provider and employer." Under the Federal School Nutrition Program and USDA policy, discrimination is prohibited under the basis of race, color, national origin, sex, age or disability.

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