1. Implementation into Child Nutrition Programs
HACCP
Implementation into
Child Nutrition
Programs

2. HACCP Stands for
Hazard
Analysis
and
Critical
Control
Point

3. Reauthorization Act of 2004
HACCP Plan for the district and each school
Implemented by July 1, 2005

4. HACCP is Preventive, not reactive
A management tool used to protect the food supply against biological, chemical and physical hazards

5. HACCP Essentials
Management commitment
HACCP training

6. Seven Principles of HACCP
Conduct hazard analysis and identify preventive measures
Identify critical control points (CCPs) in the process
Establish critical limits
Monitor each CCP
Establish corrective actions
Establish verification procedures
Establish record-keeping and documentation procedures

7. Basic Flow Diagram Example
Food Delivered
Storing Food
Cooking Food
Storing Food in Warmer
Serving Food
Storage of Leftovers

8. Principle 1: Hazard Analysis
Hazard identification
Hazard evaluation

9. Hazard Identification
List potential hazards at each operational step in the process from receipt of raw materials through release of the finished product
SOPs (Standard Operating Procedures)
All potentially significant hazards must be considered

10. Standard Operating Procedures (SOPs)
Every procedure and policy for the department needs to be put in writing and distributed to all personnel to ensure food safety
Examples
Cooking Potentially Hazardous Foods
Personal Hygiene
Receiving Deliveries

11. Hazard Evaluation A hazard must be controlled if it is:
Reasonably likely to occur, and
Likely to result in an unacceptable risk to consumers

12. Principle 2: Determine the Critical Control Points
A point, step or procedure at which control can be applied and is essential to prevent or eliminate a food-safety hazard or reduce it to an acceptable level

13. Principle 3: Establish Critical Limits
A maximum and/or minimum value that must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a food-safety hazard

14. Principle 4: Critical Control Point Monitoring
To track the operation of the process and enable the identification of trends toward a critical limit that may trigger process adjustments
To identify when there is loss of control (a deviation occurs at a CCP), and
To provide written documentation of the process control system

15. How Critical Limits and Preventive Measures will be Monitored
Examples of monitoring equipment
Thermometers
Clocks
pH meters

16. Who will Monitor? Monitors can be: Managers Assistant managers
Line Servers
Cashiers

17. Who will Monitor? Those responsible for monitoring should:
Be trained in CCP monitoring techniques
Fully understand the importance of CCP monitoring
Have ready access to the monitoring activity
Accurately report each monitoring activity
Immediately report critical limit infractions so that immediate corrective actions can be taken

18. Principal 5: Corrective Actions
Procedures to be followed when a deviation occurs

19. Corrective Action Options Include:
Isolating and holding product for safety evaluation
Diverting the affected product or ingredients to another line where deviation would not be considered critical
Reprocessing
Destroying product

20. Corrective Action Components
To correct and eliminate the cause of the deviation and restore process control
Bring CCP back under control
Determine cause of deviation to prevent future recurrence
To identify the product that was produced during the process deviation and determine its disposition

21. Principle 6: Verification Procedures
Those activities, other than monitoring, that determine the validity of the HACCP plan and that verify the system is operating according to the plan

22. Principle 7: Record Keeping Procedures
Four Kinds of HACCP Records
HACCP plan and support documentation used in developing the plan
Records of CCP monitoring
Records of Corrective Action
Records of Verification activities

23. Most Important in HACCP
TEAMWORK!!

24. Questions??