When is HACCP Used?

lAt all times in our operations
HACCP follows the flow of food through our kitchens
lReceiving
lStorage
lPreparation
lService
lClean-up
lWhen developing new recipes and procedures
–HACCP principles guide development and implementation

Big Things to REMEMBER

Top three causes of food borne illness –
we control the risk
1.Food Temperatures
–Calibrate thermometers daily
–Check food temperatures at preparation, holding, and serving
2.Cross Contamination
–Defrost food properly
–Keep stations clean
–Use sanitizing solution between tasks
3.Poor Personal Hygiene
–Wash Hands frequently
–Use gloves

Why use HACCP?

lIt works!—Proven Industry Standard
lIt is mandated—SchoolFood must have procedures in place to demonstrate how we maintain and verify food safety
–USDA Requirement
–New York State Education Dept Requirement
–New York City Department of Health

What is HACCP?

lProven method used to ensure the safety of the foods we serve
lOriginally developed for NASA space flights
lSystematic approach that ensures food safety by looking at all processes as food “flows” through our kitchens
–Ordering
–Receiving
–Storage
–Preparation and Holding
–Service

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