Creating A Hazard Analysis Based on HACCP Principles

1. Creating A Hazard AnalysisBased on HACCPPrinciples Ky Dept of Education School & Community Nutrition Mike Dodridge Steve Justice June 2012

2. The Child Nutrition and WIC Reauthorization Act of 2004 Required School Food Authorities to implement a food safety program for the preparation and service of school meals served to children participating in the NSLP or SBP. The program MUST be based on the 7 HACCP principles. • Effective July 1, 2005

3. Healthy Hunger-Free Kids Act of 2010 Strengthened the existing food safety requirement by applying it to “any facility, or part of a facility in which food is stored, prepared or served, such as on school buses, in hallways, school courtyards, kiosks, classrooms or other locations outside the cafeteria.” • (Memo Code 37-2011. May 18, 2011)

4. Who Must Have a Program • Schools participating in the National School Lunch Program (NSLP) • Schools participating in the School Breakfast Program (SBP) • Schools participating in the Special Milk Program (SMP) • Schools participating in the Fresh Fruit and Vegetable Program (FFVP)

5. So Where to Begin???

6. Get Your Team Together! • Food Service Director • Kitchen Managers • Additional Kitchen Employees

7. Things to Consider Who are you feeding- high “at risk” customers (the young) Types of Facilities you have- just the cafeteria? Satellite sites? Classrooms? The equipment you have- cooking, holding, salad bar, etc. The “food flow” in your operations- receiving thru serving Menu Items- the 3 Processes (where do the menu items belong) 1. No Cook 2. Same Day 3. Complex Foods Developing and Writing your site specific SOPs

8. The 7 HACCP Principles 1. Perform a Hazard Analysis 2. Determine Critical Control Points 3. Determine the Critical Limits 4. Monitoring Procedures of CCPs 5. Corrective Actions 6. Verification Procedures 7. Record Keeping Procedures

9. Begin Your Hazard Analysis • A Hazard Analysis is the process of collecting and evaluating information on the biological, chemical and physical hazards associated with the flow of food within your operations. • A thorough hazard analysis is the key to preparing an effective safe food handling program based on HACCP principles.

10. Perform a Hazard Analysis The______________ School District has developed a safe food handling program based on the Hazard Analysis and Critical Control Points (HACCP) seven principles. The biological, chemical and physical hazards that could occur as food flows through the operations have been identified and Standard Operating Procedures (SOPs) have been established to prevent the possibility of a food borne illness. Biological Hazards include bacteria, viruses, parasites and fungi. Chemical Hazards can occur naturally in some foods, can be added in the processing of food, metals in cookware, products used for cleaning and sanitizing, products used to control pests or personal products such as fingernail polish. Physical Hazards include objects that can contaminate food such as hair, bandages, dirty utensils, etc.

11. Hazard Analysis (cont’d) Our primary feeding audience is children aged from pre school through high school who are a high risk population due to their immune system not being fully developed. Menus are written, Potentially Hazardous Foods (PHFs) have been identified and classified into the process in which they belong- No Cook, Same Day or Complex Foods- depending on how many times the product goes through the danger zone. A walk through has been conducted on each facility taking under consideration the equipment and the food flow within the operations. Employees will be trained on an annual basis in regards to health/hygiene practices, safe food handling procedures and proper cleaning/sanitation practices. *** The Hazard Analysis is criticalsince this is a document we look for when doing a review. This helps to validate a thorough analysis has been conducted on your operations

12. The “Flow” of Foods NO COOK SAME DAY COMPLEX FOODS Receive Receive Receive Store Store Store Prepare Prepare Prepare Hold Cook Cook Transport* Hold Cool Serve Transport* Reheat Serve Hold Transport* Serve

13. Critical Control Points Critical Control Points (CCPs) have been identified. This is a point where a biological, chemical or physical contamination can occur where loss of control may result in an unacceptable health risk. These hazards will be eliminated, prevented or reduced to an acceptable level at each step in the food movement.

14. Critical Limits Critical Limits (CL) have been established which are the boundaries that must be met to control a food safety hazard. These standards will be observable and measurable and usually specified by using temperature and time. The Critical Limits will be included on recipes indicating the end-state temperature, holding and reheating temperatures (for hot foods) involving potentially hazardous products.

15. Monitoring Procedures of CCPs Critical Control Points, Critical Limits and employees practices will be monitored on a daily basis by the kitchen managers and the employees involved in food preparation. Observations will be made to compare what actually happens to the standards that have been established.

16. Corrective Action Corrective Action has been established if a Critical Limit has not been met at a Critical Control Point. Corrective Action will address what needs to be done to eliminate or control the possibility of a food borne illness.

17. Verification Procedures Verification Procedures have been enacted to validate what is written in the food safety plan is actually occurring in the operations. Attention will be paid to how often Corrective Action is needed as this may indicate a change is necessary in the food safety plan. The safe food handling program will be reviewed/revised on an annual basis or as changes are required.

18. Record Keeping Procedures Information will be documented and maintained for 6 months to validate the safe food handling program is working as designed. Record Keeping Forms have been developed and will be used to verify that an ongoing, effective system is in place. As necessary, Corrective Action will be documented so these areas can be reviewed to see if revisions need to be made to the safe food handling program.

19. CONGRATULATIONS! You have now completed your Hazard Analysis! Your next step is to write Standard Operating Procedures (SOPs)

20. Standard Operating Procedures (SOPs) But that’s for another time!

21. Questions?

22. References • “Guidance for School Food Authorities: Developing a School Food Safety Program Based on HACCP Principles”. USDA. 2005 • NEED TO WORK ON!