implementing haccp - region 4 education service …€¦ · ppt file · web view ·...
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Developed by:
Quality, Presentation, and Implementing
HACCPCulinary Skills
WorkshopJune 2013
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Objectives Explore quality standards
in delivering fresh, appealing foods to students.
Review HACCP principles and tools to document and verify your district’s HACCP plan.
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Objectives
Discuss the manager’s role to ensure that safe, quality meals are provided to students.
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Manager’s Role
Oversee ProgramIdentify Training NeedsMonitor ComplianceEvaluate Maintain Documentation
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What does “quality” mean to you?
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EVALUATION FACTORSAppearance How the food should look
Texture or Consistency
How the food should feel in the mouth and how it cuts
Flavor How the food tastesService Temperature
The ideal temperature for serving the food
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Product Quality Factors During ProductionStandardized recipesProduction equipmentProduction schedulesSanitation practicesFood production handling
techniques
PurchasingReceiving and StorageProper HandlingPreparation and Cooking
Eight Keys to Success
ServingLine PresentationProper HandlingMarketing
Eight Keys to Success
PurchasingCommodity dollars
– What to process– Who to process with
Frozen vs. canned vegetables
Purchase from HACCP certified vendors
Receiving and StorageCheck temperatures
immediatelyCheck datingCheck for any signs of
damage
Receiving and StorageStore products
appropriatelyPractice FIFO
Proper HandlingPractice proper techniques
for thawing according to Serve Safe– In refrigeration at or below
41°– Running water at or below
70°
Preparation and CookingFor all raw items follow
guideline set forth by Serve Safe
Processed items follow the manufacturer’s instructions
Preparation and CookingDevelop standards for
batch cooking Ensure ovens are properly
calibratedEnforce use of recipes
– Standardized recipes
Proper HoldingServe hot foods hot
– Minimum temperature of 140°– Hot wells controls– Holding cabinets
Serve cold foods cold– Maximum temperature 41°
ServingProper serving utensils
– Storage and food– Heat resistant handles– Minimize bare hand
contact
ServingProper personal
hygiene– No dangle earrings, fake
fingernails, polish, rings– Proper hand washing
Polite and courteous service
Line Presentation
Signage– All items should be labeled– Clean easy to read menu
boards with pricing
Line PresentationUse garnishes when
possible– elevators– risers
Keep serving line clean and free from debris
MarketingUtilize promotions
– To create excitement– To boost participation when
needed– Enhance awareness of the
Child Nutrition Department
MarketingSolicit involvement from
brokers and manufacturers Communicate upcoming
special events
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Actions to Ensure Quality Plan food production for just-in-
time service. Review the recipe and organize
equipment and ingredients before beginning production.
Always use the correct culinary technique.
Deliver only the products that meet quality standards.
Food Presentation
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ObjectivesIdentify key elements of
food presentation.Evaluate the atmosphere
of the cafeteria serving line.
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The Serving LineHow does the line look?The entire serving area
should look nice and appealing, not just the food.
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The Serving LineUse pans that fit properly
into steam table wells.Use appropriate serving
tools and utensils
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5 Key Elements of PresentationCOLOR
ShapeSimplicityHeight
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• Texture
Colorful Serving Line
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Colorful Serving Line
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Colorful Serving Line
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Color
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Color: Preparation Techniques
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Texture
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Texture Names
Grilled Chicken Strips Mild Mozzarella
Cheese Crisp Mixed Greens Hearty Red Kidney
Beans Creamy Dressing
Crunchy Baby Carrots Tender Corn Ripe Green Tip
Banana Crusty Whole Wheat
Roll Cold Chocolate Milk
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Shapes: Food Variety
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Shapes: Food Variety
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Shapes: Food Variety
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Simplicity
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Height
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Self-Serve Packaging
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Balance Presentation must be balanced
through the selection of food by choosing complementary flavors, seasonings, and food groups.
Food should be prepared using different but complementary cooking methods and arranging it in an appetizing presentation.
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Flow The focal point is the necessary
starting point from which the flow should begin.
The sense of flow will be stronger with an interesting set up.
The customer should be led down the line by pleasant displays of food choices.
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Atmosphere The atmosphere of the serving
area and dining area influence customer participation.
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Take a Look at the Cafeteria Is it well lit? Is the food inviting? Is there adequate room to sit? Do you have a smile on your face? Are the decorations cheerful? Do you show attention to detail? Are customers happy when they
enter the cafeteria?45
Take a Look Cont’d.
Is signage posted at or near the beginning of the serving line identify components of the reimbursable meal?
Does the serving line move quicklyand continuously?
Is the temperature of the room comfortable?
Does your cafeteria convey a positive atmosphere?
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Why Implement HACCP?To ensure that the food
served to children is as safe as possible.
Federal regulations require schools to have a HACCP Plan.
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What is HACCP?
A food safety system that focuses on food.
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What is HACCP?
H hazardA analysisC criticalC controlP points
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Hazard AnalysisIdentification of hazards
than can contaminate food.
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HazardsPhysicalChemical Biological
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Critical Control PointsControl hazards through
critical control points.Essential step in the food
flow to prevent, eliminate or reduce a food safety hazard.
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ExampleHamburger might have
harmful bacteria E.Coli.Cooking to a hot enough
temperature will kill the bacteria.
CCP is the cooking step.
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Seven Principles
1. Identify Hazards2. Identify Critical Control
Points3. Establish Critical Limits4. Establish Monitoring
Procedures
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Seven Principles
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Establish Record-Keeping Procedures
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Advantages of HACCPImprove control of food
processes.Help comply with
government regulations.
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Advantages of HACCPProvide continuous self-
inspection and self improvement.
Help with complaints and legal action.
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Foodborne illness occurs when a person becomes ill from eating food that contains a biological, chemical, or physical hazard.
Why do you need to know about food safety?
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Foodborne outbreak occurs when 2 or more people experience the same illness after eating the same food.
Why do you need to know about food safety?
Developed by:
Why Risk It?
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Lawsuits
Financialloss
Sickcustomers
Reputation
The Costs to Your District are Great
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Actions Contributing to Foodborne Illnesses Holding food too long in
temperature zone (41oF to 135oF). Not heating or cooking to proper
temperature. Not cooling properly (to 70oF or
lower within 2 hours, and from 70oF to 41oF within 4 hours).
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Actions Contributing to Foodborne IllnessesNot reheating properly (to at
least 165oF for 15 seconds within 2 hours).
Poor personal hygiene.Cross-contaminating food.
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The Process ApproachHACCP principles are built
into the Process Approach.
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Food Process Categories
1. No Cook Process2. Same Day Service Process3. Complex Food Process
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Temperature Danger Zone
Identify the number of times each menu item goes up (heating) or comes down (cooling) through the danger zone (41 ºF to 135 ºF)
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Control PointWhere a hazard can be
controlled in the flow of food
CP
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Critical Control PointEssential step to prevent,
eliminate, or reduce a hazard to an acceptable level.
CCP
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Control Points
CPs include:
Receiving Storing
Preparing Cooking Holding
CoolingServing
Reheating
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CCPs – ExampleCCPs for raw hamburger patties
in a full-service kitchen (hazard is harmful bacteria)
Receiving- not CCP Storing- not CCP Preparing- not CCP Cooking- CCP Holding – CCP Serving – not CCP
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Process # 1 No Cook Preparation Measure to assure safety of
foods:Employee health policyProper receiving and
storage procedures
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Process # 1 No Cook Preparation Measure to assure safety of
foods continued:Temperature controlHandwashing
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NO COOK Process Flow
Canned ------Liquid/Dry---------Receive----------Fresh VegetablesBeans Ingredients
Dry (on shelf)-----------------------Store-----------RefrigeratorRefrigerator (day before prep)
Drain beans---Mix liquid/dry----Prepare-------Chop and add
Hold (in refrigerator)
Serve (cold)
Three-Bean Salad, Full-Service Kitchen
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Process # 2Same Day Service Preparation
Measure to assure safety of foods:
Temperature controlCooking foods Handwashing
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Process # 2Same Day Service Preparation
Measure to assure safety of foods continued:
Employee health policyProper receiving and
storage procedures
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SAME DAY SERVICE Process Flow - Example
Oven Fried Chicken, Full-Service Kitchen
Frozen Chicken------------Receive---------Dry/Liquid Ingredients
Freezer----------------------Store----------------------Dry (on shelf)
Thaw in refrigerator-----Prepare------1. Drizzle oil over chicken 2. Dip chicken in seasoning bread
Cook
Hold (hot)
Serve (hot)
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Process # 3 Complex Food Preparation
Measure to assure safety of foods:
Temperature controlCooking foods Cooling foodsReheating foods
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Process # 3 Complex Food Preparation
Measure to assure safety of foods continued:
HandwashingEmployee health policy Proper receiving and
storage procedures
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COMPLEX Process FlowChili Con Carne, Full Service Kitchen
Raw Ground Beef--------Receive------Fresh---------Canned-----------DryVegetables Vegetables Ingredients
Freezer--------------------Store------Refrigerator---------Dry (on shelf)
1. Thaw in Refrigerator-----Prepare---------Chop------Add to Ground Beef2. Brown Ground Beef and Drain
Cook
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COMPLEX Process Flow
Cool/store
Reheat
Hold (hot)
Chili Con Carne, Full Service Kitchen (con’t)
Serve (hot)
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Critical LimitsUpper boundary of safety.Time and temperature.Ex.- baked chicken cooked
to internal 165° for at least 15 seconds.
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Standard Operating Procedures (SOP)
SOPs will describe how to handle foods identified by each process.
SOPs will instruct personnel on proper food safety procedures at every stage of food preparation and service.
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MonitoringMonitor to make sure food
safety practices are done properly. – Who will monitor– How – When
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Corrective ActionRecognize when there is a
problem.Have a plan for
corrections.Train employees.Document.
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VerificationProceduresFrequencyDocumentationWeekly checklist
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RecordkeepingComplianceActions takenDocuments that you are
serving safe food each day
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If it has not been documented, it has
not been done!
REMEMBER
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RecordsDistrict HACCP PlanEmployee training logsSOPsMonitoring logsCorrective actionsCalibration logsReceiving logs
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Health InspectionsHACCP Plan reviewMonitoring logsCalibration logsWeekly checklists
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Success of Your Food Safety ProgramProvide on-going training.Review food safety
principles including SOPs on a regular basis.
Require employees to attend food safety training.
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Success of Your Food Safety Program, continuedMaintain training and
attendance records.Hold school nutrition
managers responsible for maintaining employee training standards.
“In accordance with Federal law and U.S. Department of Agriculture policy, this
institution is prohibited from discriminating on the basis or race, color, national origin, sex,
age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, SW,
Washington, D.C. 20250-9410 or call (800) 795-3272 or (202) 720-6382 (TTY). USDA is an equal opportunity provider and employer.”
Our services are provided through the Texas Department of Agriculture’s Food and Nutrition
programs funded by the U.S. Department of Agriculture, Food & Nutrition Service
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