HACCP in Your HACCP in Your SchoolSchool

Warehouse EmployeesRevised April 2012

In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, gender (male or female), age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call toll free (866) 632-9992 (Voice).  Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish). USDA is an equal opportunity provider and employer.

Why Hazard Analysis Critical Control Why Hazard Analysis Critical Control Point (HACCP)?Point (HACCP)?

• To prevent foodborne illness in North Carolina schools.

• Foodborne illness– Caused by eating contaminated foods or beverages 

• Each year there are:– 48 million cases of foodborne illness

– 128,000 hospitalizations

– 3,000 deaths

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- in -

Food-as-foeFood-as-foe

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Mason Jones Dec. 24, 1999 - Oct. 6, 2005

Brianna Kriefall3 year old

What makes us ill?What makes us ill?① Chicken

② Meats

③ Ground meats

④ Fin fish

⑤ Shellfish(Consumers response, Environics,

2005)

① Produce

② Poultry

③ Beef

④ Eggs

⑤ Seafood(CDC, 2009)

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What causes foodborne illness?What causes foodborne illness?

①Food from unsafe source

②Inadequate cooking

③Improper holding temperature

④Contaminated equipment

⑤Poor personal hygiene

• Who is at risk?– Infants

– Toddlers

– Elderly

– Pregnant women

– Immunocompromised

– Taking specific medications

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What food causes illness?What food causes illness?• Any food can cause foodborne illness

– Even non-time/temperature control for safety foods

• Characteristics of a time/temperature control for safety (TCS) food:– Low acid

– Moist

– Contains protein

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Keep time/temperature control for safety food out of the temperature danger zone!

Temperature danger zone• When food is in this

temperature range, harmful bacteria can grow, multiply, and possibly cause infection

• Bacteria can double in number in as little as 20 minutes

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Cross contamination Cross contamination • Bacteria can be transferred from one food to

another if food is not properly stored

• Store raw food below cooked or ready-to-eat food

• Properly cover foods

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Whole fish, beef, and pork

Ground meats and fish

Whole and ground poultry

Ready To Eat foods

Leftover foods

Employee Policies

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Basics of Basics of handwashing handwashing

① Wet hands with arm water

② Apply hand soap– Antibacterial liquid, powder, or bar

③ Scrub for at least 10-15 seconds, while cleaning under fingernails and between fingers

④ Rinse thoroughly under warm running water

⑤ Dry with a single-use paper towel or warm-air hand dryer

⑥ Use paper towel to turn off the water faucet and to open the bathroom door when returning to work

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When to wash handsWhen to wash hands• After using the bathroom• After coughing, sneezing,

smoking, eating, drinking or touching body

• Before putting on gloves• After any clean up activity• After handling garbage or

trash

• Do not handle food with bare hands if you have a sore that contains pus or that is infected

• Cover affected area with a bandage, a finger cot, and then a single-use glove

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Employee policies• Uniform policy

– Closed/steel toed boots

– Back braces

– Gloves

• Hair and nails trimmed

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Reporting foodborne illnessReporting foodborne illness• If you have been diagnosed with one of the

following foodborne illnesses, report it to your manager:– Hepatitis A virus

– E. coli O157:H7

– Salmonella Typhi

– Shigella spp.

– Norovirus

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Thermometers

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ThermometersThermometers

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Checking your thermometerChecking your thermometer• Check the accuracy of

all thermometers:– Monthly

• For calibration, prepare in advance – Purchase ice and store

in cooler– Container to hold ice

• If not correct, calibrate

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CalibrationCalibrationBoiling water method Ice-point method

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Cleaning and sanitizing Cleaning and sanitizing thermometersthermometers

• The probe or stem of a thermometer must be cleaned and sanitized before it is used

• If only measuring the temperature of ready-to-eat food, the probe or stem only needs to be cleaned between uses

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Facility and Storage

Preventing cross contaminationControlling time and temperature

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Temperature of storage Temperature of storage unitsunits

• Refrigeration– Must keep food at 41°F or colder– Air temperature should be 39°F or colder

• Freezer – Must keep food at 0°F or colder– Air temperature should be 0°F or colder– Keep floors dry and clean

• Dry storage– Best if temperature is between 50°F and 70°F– Humidity level should be between 50% and 60%

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First In, First Out (FIFO)First In, First Out (FIFO)• FIFO ensures proper

rotation of foods in storage• When foods are received,

put the oldest in the front and the newest in the back

• Past-dated foods will lose their quality and sometimes become unsafe

• Inventory cycle

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Storage layout and cleaning• Cleaning is the process of

removing food and other soils

• Maintaining an unobstructed 12-18 inch distance from walls to pallets

• Food products stored off floor by 6 inches or on pallets

• Pick up debris and sweep floors

– Broken pallets, plastic wrap, etc

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Are these acceptable?Are these acceptable?

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How about this can?How about this can?

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Straight sides

Undented seams Flat ends which curve slightly inwards

Choose a can that has these features:

Cross-contamination in Cross-contamination in storagestorage

• Bacteria can be transferred from one food to another if food is not properly stored

• Store raw food below cooked or ready-to-eat food

• Properly cover foods

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Salvaged itemsSalvaged items• Providing a separate and

labeled storage area for salvaged items – To be taken to Food Bank if

possible• Implementing procedures

for handling and removal of salvaged, expired, damaged, or contaminated foods

• Disposition of these food items must also be documented

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Storage of cleaning chemicalsStorage of cleaning chemicals• Improperly stored

chemicals can possibly contaminate food

• Store separate from food, equipment, utensils, linen, and single-service and single-use items

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Material safety data sheetsMaterial safety data sheets• Occupational Safety and Health Administration

(OSHA) requires a Material Safety Data Sheet (MSDS) for all chemicals

• On every MSDS, be familiar with the following sections:– 4.0 Fire and explosion data– 5.0 Reactivity data– 6.0 Spill or leak procedures– 7.0 Health hazard data– 8.0 First aid– 9.0 Protective measures– 10.0 Additional information/precautions

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Integrated Pest Management

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Pest managementPest management• Exclusion

– Deny pests access to:• Food

• Shelter

• Dumpsters and Recycling Area– Keep area clean

– Locate dumpsters away from doors

– Keep lids closed

– Use trashcan liners

– Empty and clean trash frequently

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Pest managementPest management• Insecticide application

– Leave the job to the professionals

– Avoid contaminating food

– Use baits for ants and cockroaches

• Traps and baits– Use for insects and

rodents

– Check rodent traps daily

– Leave rodent baiting to outdoor areas and to the professionals

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Pest managementPest management• Inspect and date all

deliveries • Discard or return

infested or expired products

• Clean up spills as soon as possible

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FIRST IN FIRST OUT

Label and MSDSLabel and MSDS

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Record keepingRecord keeping• Keep track of pest problems and measures taken to

correct those problems

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ReceivingPurchasing from approved,

reputable suppliers

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Receiving• Check delivery schedule • Reconcile the amount of product received with the

amount of product ordered• Spot check delivery vehicles for cleanliness and

proper temperature control• Condition of delivery vehicle

– Clean, good repair, proper temperature, no insects, no rodent droppings, and no meat juices on the floor

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ReceivingReceiving• Organize storage space

before deliveries• Inspect food items to

minimize the risk for foodborne illness and liability– Insert a food

thermometer between 2 packaged products to check the temperature

– Check dates of perishable goods

– Mark with date arrival or use by date

• Inspecting deliveries for

– Tampering, discoloration, pinholes, leakage

– Unusual packages

– Contamination (rodent activity or insects)

– Proper temperatures (receiving log)

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ReceivingReceiving• Unloading food items

– Frozen first, refrigerated second, and dry goods last

• Substandard food items (Rejection policy)– A record should be kept of

rejected food items

– Photos should be taken if necessary

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Temperature danger zoneTemperature danger zone• Temperature danger

zone • When food is in the

temperature danger zone, harmful bacteria can grow, multiply, and possibly cause infection

• Bacteria can double in number in as little as 20 minutes

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Criteria for Accepting or Rejecting Criteria for Accepting or Rejecting a Food Deliverya Food Delivery

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Shipping

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Pre loading process• Check to make sure

truck is clean and remove any debris

• Turn on cooler at least 45 minutes

• Items to be loaded are sorted and staged

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Loading • Wheels are chocked• Dry products first

followed by refrigerated and then frozen items

• Load to minimize damage and movement during transportation

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Unloading• Travel time with/without

refrigeration (temperature)

• Multi-stop delivery process

• Kitchen staff available to receive product

• Unload with hand trucks

• Store all product in appropriate location to prevent cross contamination

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Catering • Prepared food is handled to minimize contamination

during transportation– Vehicles shall be maintained in a clean, sanitary condition

• Temperature monitoring – Cold foods cold <41°F, Hot foods hot >135°F

• Food in transit must be protected from contamination and must meet the temperature requirements noted above

• Proper storage at location

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Power OutagePower OutagePreventing cross contamination

Controlling time and temperature

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RefrigeratorsRefrigerators• Note the time the outage

occurred• Food should be safe as long

as the power is out no more than about 4 to 6 hours.

• Leave the door closed – When open needed cold air

escapes, allowing the foods inside to reach unsafe temperatures

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FreezersFreezers• Leave the freezer door closed• With the door closed, food in

most freezers will stay below 41°F for up to 3 days– Full freezer should keep food

safe about 2 days– Half-full freezer, about 1 day

• You can safely re-freeze thawed foods that still contain ice crystals and are 41°F or less

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ThawingThawing• Freezing does not kill microorganisms, but it does slow

their growth

• During a power outage, frozen food can begin to thaw, resulting in the outer surface warming up and allowing harmful microorganisms to grow

• The time it takes for food to thaw depends on:– Amount of food in the freezer

– Kind of food

– Temperature of the food

– Size and insulation of freezer

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When in doubt, throw it out!When in doubt, throw it out!• If it appears the power will be off for more

than 6 hours– Ice, dry ice, or frozen gel packs may be used to

keep TCS foods at 41°F or below

• Moving refrigerated food to a walk-in freezer or obtaining a refrigerated truck are other options to keep food safe

• Food should not be transferred to

private homes

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Discarding itemsDiscarding items• Foods that can safely be stored above 41°F for a few

days include:– Whole non-cut fresh fruits and vegetables– Condiments such as ketchup, mustard, relishes,

barbecue sauce, soy sauce, olives– Jams and jellies– Bread, rolls, bagels, cakes (without cream or custard),

cookies and muffins– Most hard cheeses including parmesan, asiago and

pecorino

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Power restoredPower restored• Identify and discard TCS foods that may have been

above above 41°F for 4 hours

• Check the internal food temperatures using a food thermometer and record the temperature.

• If practical, separate packages of food in refrigeration units and freezers to allow for faster recooling.

• The refreezing of food may affect the quality and should be used within a short period of time.

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Food DefenseFood Defense

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Food defense• Protect food from intentional contamination

– Disgruntled current or former employee – Members of terrorist or activist groups posing as: cleaning

crew, contractors, truck drivers. Visitors, utility representatives

• Primarily about limiting access to products• Understanding what might happen and monitoring

who has access to food• Identify your vulnerabilities and implement food

defense solutions

Exterior security measuresExterior security measures• Providing adequate lighting around the

outside of building • Accounting for all keys to establishment • Locked doors, gates, roof access, windows

– Emergency exits

• Loading dock access• Prevent environmental contamination and

infestation by insects or vermin

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Interior security measuresInterior security measures• Accounting for all keys to

establishment

• Providing adequate lighting– Emergency lighting and alert

system

• Checks/reports suspicious packages– Bathrooms, closets, etc

• Cleaning supplies, pest control chemicals and other hazardous material

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Personnel security measuresPersonnel security measures• Restricting entry to the

establishment – Roster of scheduled deliveries

– Requiring proof of identity

– Escorting visitors

• Employee vehicles are identified and lockers inspected

• Training employees on emergency evacuation procedures– Include a map and meeting location

to account for all employees

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Handling a Food Recall

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Food recall• Occurs when there is reason to believe that a food may

cause consumers to become ill. Can be initiated by a:– Food manufacturer or distributor

– Government agency (USDA or FDA)

• Causes can be:– Discovery of an organism in a product

– Discovery of a potential allergen in a product

– Mislabeling or misbranding of food

• http://www.fda.gov/safety/recalls/default.htm

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Snokist canned apple sauce• In May 2011, 9 North Carolina kids reported

vomiting and nausea after eating Snokist apple sauce.

• The canned apple sauce had faulty seals and was possibly reworked moldy applesauce.

• Product oozing out of cans and employees still served to students.

Snokist recall

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Food recall issued• Review the food recall notice and specific instructions

• Communicate the food recall notice to school cafeterias– Via email, phone, etc

• Hold the recalled product– Physically segregate the product (including open containers,

leftovers, etc)

• Mark recalled product ‘Do Not Use’ and ‘Do Not Discard’– Inform the entire staff

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Food recall• Do not destroy any USDA commodity food without

official written notification from NCDA, USDA FSIS, or State/Your County health department

• Inform Your County PSS’s public relations coordinator of the recalled product

• Identify and record whether any of the product was received in Your County PSS, locate the implicated product by cafeteria site– Verify that the food item bears the product identification code

and production date listed in the recall notice

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Food recall• Obtain accurate inventory counts of the recalled product

from every cafeteria site, including the amount in inventory and amount used

• Account for all recalled product by verifying inventory counts against records of food receiving at the feeding site

• Notify feeding site staff of procedures, dates, and directions to be followed for the collection or destruction of recalled product

• Consolidate the recalled product as quickly as possible, but no later than 30 days after the recall notification

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Conform to the recall notice• Report quantity and site where product is located

to manufacturer, distributor, or NCDA for collection.– If USDA commodity must be submitted to NCDA

within 10 days of recall

• Obtain necessary documents from NCDA for USDA commodity foods

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Conform to the recall notice• Complete and maintain all required documentation

related to the recall including– Recall notice

– Records of how food product was returned or destroyed

– Reimbursable costs

– Public notice and media communications

– Correspondence to and from the public health department and NCDA

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AcknowledgmentsAcknowledgments• Food Safety and HACCP Information Prepared

by:– Benjamin Chapman, Ph.D., NCSU, 2012– Audrey Kreske, Ph.D., NCSU, 2012

• Pest Control Information Prepared by: – Michael Waldvogel, Ph.D., NCSU, 2006

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