HACCP and Food Safety

lIntroduction
–What is HACCP?
–Why use HACCP?
–Who is responsible for HAACP?
–When is HACCP used?
–How is HACCP learned?
lHACCP Principles
–Seven Steps of HACCP
–The SchoolFood HACCP Program
–Critical Control Points
lServing Safe Food
–It Starts with You
lBasic Biology
–Types of Contaminants
–Microbes 101
–FAT-TOM
–Bacterial Growth
lContamination and Foodborne Illness
–Overview
–Biological Contamination
–Chemical Contamination
–Physical Contamination

lSafe Employees
–Overview
–Uniform Review
–Handwashing
–Using Gloves
–Thermometer Use
–During Prep and Service
lPurchasing and Receiving Safe Food
–Headquarters' Role
–Receiving Guidelines
–Inspection of Items Received
lStoring Safe Food
–Overview
–First In, First Out (FIFO)
–Labeling and Dating
–Equipment Temperatures
–Expiration Dates
–“Best If Used By” Guidelines

lPreparing Safe Food
–Overview
–Temperature Review
–Defrosting Safely
–Hot Food Issues
–Cold Food Issues
–Satellite Food Issues
–Cross Contamination
–Storing Prepared Food Safely
lCleaning and Sanitizing
–Preparing Solution
–Red Bucket, Gray Bucket
–Clean As You Go
–Can Opener and Slicer
lIntegrated Pest Management
–Overview
–Storeroom Issues
–Communication
lHACCP Reviews
–Overview
–HACCP Review Form
–HACCP and DoH Inspections