After this Training….

Food Safety for Schools – A

You will have a solid
Process Approach to HACCP foundation for developing a
food safety plan using the
process approach to HACCP
principles. Today we will:
Developed by:
ND Department of Public Instruction 1)Give an overview of School
HACCP.
Child Nutrition Programs
2)Categorize menus according
Dr. Wayne G. Sanstead, State Superintendent to the Process Approach to
HACCP.
3)Provide a guide to a
HACCP plan for your school.
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2004-Mandate for schools

Test Your Knowledge: True or False
{ Foodborne illnesses are caused more often
by physical hazards, such as fingernails or { Reauthorization Act of 2004 requires
getting glass into food. that all schools participating in
{ Young children are more susceptible to federally funded Child Nutrition
foodborne illness than adults. Program(s), implement a HACCP plan
by the end of the 2005/2006 school
{ Improperly cooled foods can lead to year.
foodborne illness.
{ Time and Temperature controls are best
methods to prevent the growth of harmful { In addition….2 inspections are now
microorganisms. required for schools participating in
{ The best way to prevent hazards from
the program…..
causing foodborne illness is to have a
comprehensive food safety program.
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Why Implement a Food Safety
Program using HACCP Principles? What is HACCP?

To ensure that the food served to H Hazard

children is as safe as possible A Analysis
C Critical
C Control
P Points

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Key Terms…

HACCP is a food { Hazard Analysis { Process

safety system that { Control Measures Approach
{ Standard
helps identify foods { Critical Control
Points Operating
and procedures Procedures
{ Potentially
that are most likely (SOPs)
Hazardous Food
to cause foodborne
(PHF)
illness
Adapted from: United States Department of Agriculture, Food and Nutrition Service. (June 2005). Guidance for School Food Authorities: Developing a School Food Service Program Based on the
Process Approach to HACCP Principles. United States Department of Agriculture, Food and Nutrition Service. Author. http://www.fns.usda.gov/cnd/lunch/Downloadable/HACCPGuidance.pdf
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 Consequences of a foodborne
outbreak… An interesting comparison….
{ If you wear a
9 Medical/legal claims
seat belt you
9 Lost wages
may not
9 Cleaning and sanitizing costs
prevent an
9 Food loss-costs associated
accident—but
9 Bad publicity
you may reduce
9 Embarrassment-loss of
reputation your risk of
9 Child Nutrition Program closes getting hurt….
= hungry children
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Causes of foodborne illness:

What are some common
activities in a Child Nutrition
Program (CNP) that could
cause a foodborne illness?
{ Food in the danger zone too long
{ Not cooling hot food properly
{ Not cooking food to the proper
internal temperature
{ Not reheating properly
{ Poor personal hygiene
{ Cross contamination

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3
 An Effective Food Safety Program Three Essential Points to
Controls Food Safety Hazards Developing this Plan
During All Aspects of Food
Service
{ Sanitation
Reheating { Temperature
{ Receiving {

Holding Control
{ Storing {
{ Standard
{ Preparing { Assembling
Operating
Cooking { Packaging
{
Procedures
{ Cooling { Transporting (SOPs)
{ Serving

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Sanitation Sanitation
The promotion of { Use the Food Safety
hygiene and Checklist (located in
prevention of disease the Resources section
by maintenance of of your production
sanitary conditions record book) to see
that your food
(Readily kept in cleanliness) preparation areas are
clean and sanitary

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4
 Why Thermometer Usage is
Important

{ Maintaining { Ensures food

appropriate is safe for
temperatures children to eat
is very { Minimizes
important in bacterial
food service growth
operations { Maintains
quality of food
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Potentially Hazardous Foods: Standard Operating Procedures

{ Are capable of supporting the { After sanitation……..the SOPs are:
First step for overall food safety program.
growth of pathogenic z

z Step-by-step instruction for routine food

microorganisms: service task that affect the safety of food.
z High Protein z Instructions for monitoring, documentation,
z Moist corrective action, verification and record
keeping.
z Neutral pH
z Allows managers and employees to
Remember FAT TOM……
{
effectively control and prevent hazards.

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Developing Food Safety Plan – Review Operations Within
Getting Ready Your School

{ Sanitation and Safety training
for lead workers. This is required
in ND.
{ HACCP training for manager to
develop the framework
{ Standardize recipes
{ If you serve at more than one site
you will need to review the
operations at EACH of these sites
{ Considerations:
z Number & Type of Employees at
Each Site
z Types of Equipment

z Processes for Food Preparation

z Menu Items
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Recommended Steps Recommended Steps

1. Collect and follow Standard 5. Set up Monitoring
Operating Procedures (SOPs) Procedures
2. Classify menu items according 6. Set up Corrective Action
to the process approach to Procedures
HACCP 7. Keep records
3. Identify Control Measures and 8. Review and revise plan each
Critical Limits year

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 An Effective Food Safety
Step One: Collect and Follow Program Controls Food Safety Hazards
Standard Operating Procedures During Each Step of the Food
(SOPs) Preparation Process…SOPs are needed
for all of these:
{ Date Marking { Holding
{ Receiving { Serving
{ Storing { Cooling
{ Preparing { Reheating
{ Cooking

Sample SOPs Understanding an SOP

{ In the USDA Guidance that you Each SOP has the following sections:
received, pgs. 30-53 (Appendix I)
•Purpose
provide sample SOPs that can be
rewritten for your facility •Scope
•Key Words
{ Additional SOPs can be found on the
www.nfsmi.org website. •Instructions
•Monitoring
{ Change the wording as necessary to
make these SOPs fit your school •Corrective Measure
•Verification & Record Keeping
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 PROCESS CATEGORIES for
Potentially Hazardous Foods:
Step Two…Classify Food According
to the Process Approach to HACCP 1. No Cook Process

2. Same Day
Service Process

No Same 3. Complex Food

Cook Day Complex Process
Service Food
Preparation
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No Cook Process
Process 1: NO COOK NO COOKING TO KILL PATHOGENS!

KEY TO PREVENTING FOOD

{ Keep Cold - hold at 41º F or
BORNE ILLNESS?
below
{ Check and record temperatures

{ Examples: KEEP FOOD COLD!

LESS THAN 41 degrees F
z Fruit Salad
z Sandwiches

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 Process 2: Same Day Process 2: Preparation for
Service Process Same Day Service

Food passes through the ReceiveÜ Store Ü Prepare Ü Cook Ü Hold Ü Serve

temperature danger zone Example: Hamburgers

only once before it is Baked Chicken
Pizza
served…..
Hot Vegetables
(Cooking or Cooling)

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Process 3: Complex Food

Process 3: Preparation
Complex Food Process
Receive Ü Store Ü Prepare Ü CookÜ Cool Ü Reheat

Food passes through

the danger zone more Ü Hot Hold Ü Serve

than one time…..

Example: Spaghetti w/Meat Sauce
Potato Salad
Leftovers

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{Step Three… Control Measures
Identify and document
{ Control measures are
control measures and any means taken to
prevent, eliminate or
critical limits reduce hazards
{ Control measures that
are absolutely essential
must be applied at key
points….known as CCPs

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Critical Control Points

Critical Control Points (CCPs) require Critical Limits
{ A CCP is a key point
where a step can be
taken to prevent, Cook ground beef to
eliminate, or reduce a an internal
food safety hazard
temperature of 155
{ Loss of control at this
degrees Fahrenheit
point may result in a for 15 seconds
health risk

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Critical Control Limits
{ Critical limits (time/temperature)
are measurable and observable.
{ The Food and Drug Administration
has defined critical limits for you to
use… i.e. when cooking chicken,
the Food Code sets the critical limit
at 165° for 15 seconds. Find these
in the North Dakota Food Code.
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Critical Limits- Same Day Service
{ Cooking to destroy bacteria and
other pathogens
{ Hot holding or limiting time in
the danger zone to prevent the
growth of bacteria
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Critical Limits- No Cook Process
{ Cold holding or limiting time in
the danger zone to inhibit
bacterial growth and toxin
production (e.g. limiting time
would be holding at room
temperature for 4 hours and
then discarding)
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Critical Limits- Complex Food Preparation
{ Cooking to destroy bacteria and
other pathogens
{ Cooling to prevent the growth of
bacteria
{ Hot and cold holding or limiting
time in the danger zone to inhibit
bacterial growth and toxin
formation
{ Reheating for hold holding, if
applicable 44
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 Establish Monitoring Procedures
Step Four
{ How will you monitor?
{ When and how often will you
monitor?
Establish
{ Who will be responsible for
Monitoring monitoring?
Procedures

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Step Five Corrective Actions

{ Whenever a critical limit is not met, a
Establish corrective action must be taken.
Corrective { Employees must know what these
corrective actions are and be trained
Actions in making the right decisions.
{ Corrective actions allow you to
reduce the chance of illness or injury.

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 Establish Corrective Actions

{ What specific actions will be taken?

{ Who will be responsible?

Problem:
Temperature of food
{ Who will document? during time of service
is below 135°

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Ask Yourself: WHY? Corrective Actions

{ Why was food out of temperature? { How long was food out of
z Food not stored in heated/cooling units temperature?
Not enough serving wells
{ If less than 2 hours, heat
z

z Not enough shallow pans to cool food

food back up to over 165°
z Food transported without adequate
heated/cooling equipment. and serve
z Improper thawing techniques used { If more than 4 hours, discard

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 Preventive Action for Food out
of Temperature
{ Are SOPs being followed? Problem: Temperature of
{ Does menu need to be adjusted due
to equipment limitations?
leftovers is 76° when
{ Does additional equipment need to
checked 2 hours after
be purchased? meal service.
{ Do thermometers need to be
checked?
{ Is more training necessary?
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WHY? Corrective Action

z Not enough shallow pans to
store food
z Food not handled quickly/left
unattended
z Temperatures not checked
{ Hot food must be cooled to 70° F
within 2 hours. They have another
4 hours to reach 41°
{ Foods that aren’t cooled to 41°
within 6 hours must not be served!

z Not enough
refrigerator/freezer space

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Preventative Action

{ Purchase sufficient
equipment/pans
{ Review SOPs
Corrective Action
{ Review production records
against numbers served, adjust
Worksheet
amounts
{ Training

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Corrective Action Log Corrective Action Summary

{ If a problem occurs, and is { SOPs alone will not ensure HACCP
corrected, write it down. is implemented
{ Other barriers exist

{ Way to show that efforts were { Continuous oversight necessary to

made to prevent foodborne eliminate potential problems
illness. { Ongoing training is necessary

{ Preventative action is
recommended to prevent problems
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Step Six Recordkeeping
{ Records can verify that the food safety
program is working.
Keep { Records provide a basis for review of the
overall food safety program.
Records { If a foodborne illness outbreak happens,
recordkeeping documents will provide
proof that reasonable care was being
taken.

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Records that need to be kept Step Seven

{ SOPs
{ Time and Temperature Review and
Monitoring Records Revise
{ Corrective Action
Records
Periodically

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 Review and Revise Review and Revise

Change happens:
Menus { Ongoing review allows you to
Equipment verify that the program is
addressing the food safety
Staff
concerns and, if it is not,
Schedules checking to see what needs to
be modified or improved.
Food Safety Plans need to change to
cover the needs of the foodservice.
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Other Contacts
ND DPI Child Nutrition Office National Food Service Management
Institute 1-800-321-3045
328-2294 nfsmi@olemiss.edu
www.nfsmi.org
1-888-338-3663
Local sanitarian
Eastern ND - Stacie Morowski Local county extension office
1-888-788-8901
www.dpi.state.nd.us

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Questions?

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