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HACCP in Your School

HACCP in Your School. Child Nutrition Employees Revised April 2013.

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HACCP in Your School

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  1. HACCP in Your School Child Nutrition Employees Revised April 2013 "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, 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." 1

  2. Why Hazard Analysis Critical Control Point (HACCP)? To prevent foodborne illness in North Carolina schools.

  3. Foodborne illness • 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 - in -

  4. What is safe food to you?

  5. Food-as-foe 22 year-old Stephanie Smith “I ask myself every day, ‘Why me?’ and ‘Why from a hamburger? Mason Jones Dec. 24, 1999 - Oct. 6, 2005

  6. Chicken Meats Ground meats Fin fish Shellfish (Environics, 2005) Produce Poultry Beef Eggs Seafood (CDC, 2009) What foods makes us ill?

  7. What causes foodborne illness? • Food from an unsafe source • Inadequate cooking • Improper holding temperature • Contaminated equipment • Poor personal hygiene

  8. Inadequate cooking Food Safety Infosheets http://foodsafetyinfosheets.org/

  9. Salmonella Enteritidis linked to Shell Eggs 8/18/2011 • 250 illnesses in CA, CO, and MN associated with several restaurants • Cal. health officials traced to in-shell eggs from Wright County Egg in Galt, Iowa • Recalled est. 228 million eggs on Aug, 13 • Eggs can carry Salmonella and need to be cooked to 145°F for 15 sec • Eggs should be stored at 45°F or colder • Use pasteurized eggs as a replacement for raw eggs dishes

  10. Who is at risk? • Infants • Toddlers • Elderly – 65 years and older • Pregnant women • Immunocompromised • Taking specific medications YOPI

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

  12. 2011 Multistate Outbreak of Listeriosis Linked to Whole Cantaloupes from Jensen Farms, Colorado 147 ill in 28 states 33 deaths

  13. Poor personal hygiene

  14. Hepatitis A virus at Illinois McDonald’s 7/21/2009 • 20 people diagnosed with Hepititis A • 11 hospitalized • Two food handlers diagnosed with the illness continued to work • Est. 10,000 people potentially exposed to Hepatitis A • Don’t work when ill • Hepatitis A can be transferred to ready to eat foods by dirty hands • Handwashingreduces the chance of passing Hepatitis A to patrons

  15. Contaminated equipment

  16. E. coli O157:H7 outbreak in China Grove, NC 6/21/2007 • More than 20 people became ill after eating at Captain’s Galley • One woman, 86, died • Several employees slaughtered a goat in the restaurant after hours • Former employee phoned in the tip • Slaughtering livestock of any kind in a food premise can spread risky bacteria and viruses throughout your system

  17. Activity Time/temperature control for safety or Not?

  18. TCS or Not? Apples Beef stew no, because they are not cut. yes, because low acid, protein, and high water activity.

  19. TCS or Not? Bologna Muffin yes, because low acid, protein, and high water activity. no, because low water activity.

  20. TCS or Not? Macaroni and cheese Baked potato yes, because low acid, protein, and high water activity. yes, because low acid, protein, and high water activity.

  21. TCS or Not? Grilled tuna salad sandwich Steamed rice yes, because low acid, protein, and high water activity. yes, because low acid, protein, and high water activity.

  22. The Safe Food Handler Personal hygiene

  23. Activity Glo-GermTM

  24. Basics of Handwashing • Handwashing sink • Water at 100°F • Hand soap • Antibacterial liquid, powder, or bar • Way to dry hands • Disposable towels, continuous towel system, or a hand dryer • Instant hand antiseptic • Not required

  25. Proper Handwashing

  26. After using the bathroom After coughing, sneezing, smoking, eating, or drinking After bussing a table Before putting on gloves After handling animals When switching between raw and ready-to-eat food After handling garbage or trash After handling dirty equipment or utensils During food preparation Always wash hands:

  27. Poor personal hygiene

  28. E. coli O157:H7 outbreak at child care facility 5/5/2010 • 13 cases were confirmed • 4 children hospitalized • 4 yr old boy died • 4 yr old boy symptoms first misdiagnosed as norovirus • 2 repeat visits with worsening symptoms • 10 days later 4 yr old boy died • Practice good hygiene, food handlers who also care for children • Cook foods to safe temperatures • Avoid cross-contamination • Source food from safe suppliers

  29. Fingernails • Fingernails (real or artificial) and nail polish can be physical hazards • Keep nails trimmed and filed • Employees cannot wear fingernail polish or artificial fingernails

  30. Cover cuts, wounds, and sores • Do not handle food 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

  31. Single-use Gloves • Wear non-latex gloves because latex gloves might cause allergic reactions in some employees and students • Change gloves: • When they tear • Before beginning a new task • Every four hours when doing the same task • After handling raw meat, fish, or poultry

  32. Employee Clothing • Clothing can be a source of contamination • Wear clean clothing and the appropriate hair restraint • While preparing food, do not wear jewelry • No medical information jewelry on arms and hands • Only exception is a plain wedding band

  33. Bare-hand Contact • No bare-hand contact of ready-to-eat food • Ready-to-eat food (RTE) includes: • Cooked food • Raw fruits and vegetables • Baked goods • Dried sausages • Canned food • Snack foods • Beverages

  34. Reporting 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

  35. Exposure to FB illness • Exposure to or suspicion of causing any confirmed outbreak involving the above illnesses • A member of your household is diagnosed with any of the above illnesses • A member of your household is attending or working in a setting that is experiencing a confirmed outbreak of the above illnesses **Remember – sick workers can contaminate food and make others sick.**

  36. Other Policies • When handling food, never: • Smoke • Chew gum • Eat food • You can drink from a covered container with a straw • Store on a non-food prep surface

  37. Activity Food Handler -- Right or Wrong?

  38. Food Handler -- Right or Wrong? Wrong • Worker is wearing a dirty apron that has meat juice and other debris on it • Worker also has long loose sleeves which could collect debris as well as catch on fire

  39. Food Handler -- Right or Wrong? Right • Worker wearing a visor while handling food • Worker is using a utensil to dispense food so there is no bare-hand contact between her and the food

  40. Food Handler -- Right or Wrong? Wrong • Smoking is not permitted in food production areas • Many schools are smoke-free campuses

  41. Food Handler -- Right or Wrong? Wrong • An employee may drink from a closed beverage container • The drink must be stored in a location away from food production and dishwashing • Designate one area where workers can drink their beverages

  42. Application Exercises HACCP In Your School Manual Pages 4-6

  43. Purchasing and Receiving Purchasing from approved, reputable suppliers

  44. Inspect before You Accept • Spot check delivery vehicles for cleanliness and proper temperature control • Inspect foods to minimize the risk for foodborne illness and liability

  45. Are these acceptable?

  46. How about this can? Choose a can that has these features: Flat ends which curve slightly inwards Undented seams Straight sides

  47. Workbook TableCriteria for Accepting or Rejecting a Food Delivery HACCP In Your School Manual Pages 7-8

  48. Application Exercises HACCP In Your School Manual Page 9

  49. Storage Preventing cross contamination Controlling time and temperature

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