NC School HACCP 2010-11 1 Hazard Analysis Critical Control Point ( HACCP) Requirements in North Carolina Schools Child Nutrition Manager Training "In accordance.

NC School HACCP 2010-11NC School HACCP 2010-11 11

Hazard Analysis Critical Hazard Analysis Critical Control Point (Control Point (HACCP) HACCP)

Requirements Requirements in North Carolina Schoolsin North Carolina Schools

Child Nutrition Manager Training"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."


HACCP is….HACCP is….

A systematic approach to developing a A systematic approach to developing a food safety plan that will:food safety plan that will:

Prevent hazardsPrevent hazards Eliminate hazardsEliminate hazards Reduce hazardsReduce hazards

PREVENTION rather than reactionPREVENTION rather than reaction


Why ??Why ?? Required by lawRequired by law Ensure service of safe food to children by Ensure service of safe food to children by

controlling hazards that may occur controlling hazards that may occur anywhere along the Flow of Foodanywhere along the Flow of Food

2 types of hazards: 2 types of hazards: 1) ones specific to prep; such as improper 1) ones specific to prep; such as improper

cooking of chicken cooking of chicken

2) nonspecific ones that affect all foods, such 2) nonspecific ones that affect all foods, such as poor personal hygieneas poor personal hygiene


Revised Plan Now AvailableRevised Plan Now Available

New HACCP Plan updates to be implemented New HACCP Plan updates to be implemented beginning Fall 2010.beginning Fall 2010.

Based on Changes to the FDA 2009 Food Based on Changes to the FDA 2009 Food Code and recommended best practices for Code and recommended best practices for food safetyfood safety

All facilities receiving USDA reimbursements All facilities receiving USDA reimbursements must have HACCP Plan.must have HACCP Plan.

NC School HACCP 2010-11NC School HACCP 2010-11

Updates for 2010-11Updates for 2010-11

Changes to reflect FDA 2009 Food CodeChanges to reflect FDA 2009 Food Code Edits are generally Edits are generally highlightedhighlighted Monitoring forms are updated and pre-datedMonitoring forms are updated and pre-dated Cooling Log is now requiredCooling Log is now required Monitoring dry storage is now includedMonitoring dry storage is now included Cut Salad Greens now PHFCut Salad Greens now PHF Procure fresh produce from approved/GAP certified Procure fresh produce from approved/GAP certified

vendorsvendors Recommend keeping all cut produce at 41 or below.Recommend keeping all cut produce at 41 or below. Plan to post 10 minute training modules this summerPlan to post 10 minute training modules this summer FAQS updatedFAQS updated


Process HACCPProcess HACCP

Based on the Based on the number number of times a menu item of times a menu item passes through the temperature danger zone passes through the temperature danger zone (41(41ooF to 135F to 135ooF).F). PHF No CookPHF No Cook – does not go through temperature – does not go through temperature

danger zone; there is no cook step.danger zone; there is no cook step. PHF Same Day ServicePHF Same Day Service – typically goes through the – typically goes through the

temperature danger zone one time.temperature danger zone one time. PHF Complex Food PreparationPHF Complex Food Preparation – goes through the – goes through the

temperature danger more than one time.temperature danger more than one time. Non PHFNon PHF – the food is not potentially hazardous – the food is not potentially hazardous


Information posted on CN WebsiteInformation posted on CN Website

The HACCP Plan templates (4 types) are The HACCP Plan templates (4 types) are posted on the Child Nutrition website at:posted on the Child Nutrition website at:

http://www.ncpublicschools.org/childnutrition/http://www.ncpublicschools.org/childnutrition/publications/foodsafetypublications/foodsafetyRefer to the description of each to choose Refer to the description of each to choose

the one that fits your school’s operation. the one that fits your school’s operation. Most Most schools will use the Central Kitchen schools will use the Central Kitchen Plan.Plan.


Components of HACCP PlanComponents of HACCP Plan

BINDER 1: BINDER 1: Menu Summary and RecipesMenu Summary and Recipes Flow ChartFlow Chart Menu SummaryMenu Summary Recipes/preparation procedures must contain HACCP Recipes/preparation procedures must contain HACCP

category and CCPscategory and CCPs Recipes sorted in the binder as required by the School Recipes sorted in the binder as required by the School

Food Authority (SFA) Child Nutrition Administrator.Food Authority (SFA) Child Nutrition Administrator.

BINDER 2: BINDER 2: HACCP PlanHACCP Plan Thirteen sectionsThirteen sections 1-9 required by USDA1-9 required by USDA 10-13 additional information not currently required by 10-13 additional information not currently required by

USDAUSDA


1-1 Menu and Recipes1-1 Menu and RecipesMust have:Must have: Standardized recipe/procedure for Standardized recipe/procedure for allall menu items. menu items. Flow charts for each of the four processesFlow charts for each of the four processes Menu SummaryMenu Summary Listing or Pre-prepared Foods and foods subject to Listing or Pre-prepared Foods and foods subject to

TILT procedures, if applicable.TILT procedures, if applicable. Recipes/Preparation Procedures contain HACCP Recipes/Preparation Procedures contain HACCP

categories and appropriate CCPs.categories and appropriate CCPs. Sort the recipe binder as directed by the CN Sort the recipe binder as directed by the CN

Administrator.Administrator.


HACCP Process Categories – HACCP Process Categories – Include the correct process on Include the correct process on

each recipe.each recipe. Potentially hazardous foods Potentially hazardous foods

No cookNo cook Same day serviceSame day service Complex food preparationComplex food preparation

Non-potentially hazardous foodsNon-potentially hazardous foods


No Cook PHFNo Cook PHF

Receive Receive Store Store Prepare Prepare Hold Hold Serve Serve

Examples in School Foodservice:Examples in School Foodservice:

Tuna salad (containing no ingredients that are Tuna salad (containing no ingredients that are cooked and cooled at school – such as hard cooked and cooled at school – such as hard cooked eggs)cooked eggs)

Cut Salad GreensCut Salad Greens

Sliced TomatoesSliced Tomatoes


Same Day Service PHFSame Day Service PHF

Receive Receive Store Store Prepare Prepare Cook Cook Hold Hold ServeServe

Examples in School Foodservice:Examples in School Foodservice: Baked fish filetsBaked fish filetsPizzaPizzaHamburgersHamburgersChicken fingersChicken fingersSteamed BroccoliSteamed Broccoli


Complex Food Preparation PHFComplex Food Preparation PHFReceive Receive Store Store Prepare Prepare Cook Cook Cool Cool Hold Hold

ServeServe

Receive Receive Store Store Prepare Prepare Cook Cook Cool Cool Reheat Reheat Hold Hold Serve Serve

Examples in School Foodservice: Examples in School Foodservice:

Roasted Turkey with Dressing (Roasted Turkey with Dressing (turkey turkey cooked the cooked the day before service)day before service)

Soups or stewsSoups or stews prepared the day before service prepared the day before service and reheatedand reheated

Pasta SaladPasta Salad


Non PHFNon PHF

Receive Receive Store Store Prepare Prepare Hold Hold Serve Serve

Examples in School Foodservice: Examples in School Foodservice: Apple sauce cake (commercially prepared)Apple sauce cake (commercially prepared)Brownies (commercially prepared)Brownies (commercially prepared)White breadWhite breadPeanut butter and jelly sandwichPeanut butter and jelly sandwichCanned FruitCanned FruitWhole Fresh FruitWhole Fresh FruitDinner RollsDinner Rolls


Standardized Quantity RecipesStandardized Quantity Recipes

A standardized quantity recipe has A standardized quantity recipe has been:been:tested and adapted for use by a given foodservice tested and adapted for use by a given foodservice operation and found to produce the same good operation and found to produce the same good results and yield every time when the results and yield every time when the exactexact procedures are used with the same type of procedures are used with the same type of equipment and the same quantity and quality of equipment and the same quantity and quality of ingredients.ingredients.


Standardized Recipes/ProceduresStandardized Recipes/Procedures

You must have a standardized recipe or a You must have a standardized recipe or a standardized procedure for standardized procedure for ALLALL menu items menu items served in your operation.served in your operation.

A la carte items that are similar, such as A la carte items that are similar, such as commercially packaged foods, can follow commercially packaged foods, can follow the same standardized procedure.the same standardized procedure.

Standardized procedure is how you handle Standardized procedure is how you handle the food before you serve it.the food before you serve it.


Pre-preparedPre-prepared Foods Foods

Complex foods prepared in advance for Complex foods prepared in advance for future service beyond a specific meal – future service beyond a specific meal – not leftoversnot leftovers!!!!

Items cooked or prepared in-house and Items cooked or prepared in-house and then frozen for future use.then frozen for future use.

May store for up to four weeksMay store for up to four weeks.. MustMust include a list of these foods in include a list of these foods in

Binder 1.Binder 1.


TILTTILT

Include copies of any Include copies of any approved TILT procedures, as approved TILT procedures, as applicable.applicable.


BINDER 2: HACCP PlanBINDER 2: HACCP Plan

1 – Food Safety Team1 – Food Safety Team

2 – School Description2 – School Description

3 – Operation 3 – Operation AssessmentAssessment

4 – Prerequisite 4 – Prerequisite ProgramsPrograms

5 – Safe Food Handling5 – Safe Food Handling

6 – Monitoring and 6 – Monitoring and RecordkeepingRecordkeeping

7 – Corrective Actions7 – Corrective Actions

8 – Verification 8 – Verification

9 – Employee Training9 – Employee Training

10 – Crisis Management10 – Crisis Management

11 -- Allergens11 -- Allergens

12 – Donated Foods12 – Donated Foods

13 -- Traceback13 -- Traceback


2-1: Food Safety Team2-1: Food Safety Team

Team leader should be site manager or individual Team leader should be site manager or individual who completed a food safety certification who completed a food safety certification program. Some schools are so small that there program. Some schools are so small that there may be only one team member.may be only one team member.

Includes team member’s HACCP responsibility.Includes team member’s HACCP responsibility. NameName Position TitlePosition Title HACCP ResponsibilityHACCP Responsibility


2-2: School Description2-2: School Description Includes information about:Includes information about:

SchoolSchool EmployeesEmployees Water SupplyWater Supply Equipment – get from Central OfficeEquipment – get from Central Office Vendors – get from Central OfficeVendors – get from Central Office FoodsFoods Hazardous chemicals Hazardous chemicals


2-2: School Description2-2: School Description

Remember to include listing of Remember to include listing of employees with Food Safety Certificationemployees with Food Safety Certification

List all Hazardous ChemicalsList all Hazardous Chemicals Include any non-domestic foods that are Include any non-domestic foods that are

pre-approved by the CN Administratorpre-approved by the CN Administrator Complete the entire section fully!Complete the entire section fully!


2-3: Operation Assessment2-3: Operation Assessment Comprehensive ANNUAL assessment Comprehensive ANNUAL assessment

(inspection) of your school foodservice (inspection) of your school foodservice operation.operation.

Read and understand the Pre-requisite Read and understand the Pre-requisite Programs and Safe Food Handling Sections Programs and Safe Food Handling Sections prior to completing!prior to completing!

Takes between 1-2 hours to complete.Takes between 1-2 hours to complete. Must be done at the beginning of each school Must be done at the beginning of each school

year, signed by team leader, and filed in the year, signed by team leader, and filed in the binder.binder.

Keep previous assessments for three years.Keep previous assessments for three years.


2-4: Prerequisite Programs2-4: Prerequisite Programs

Outlined in Section 2-4 of Binder 2.Outlined in Section 2-4 of Binder 2. All are based on the 2009 FDA All are based on the 2009 FDA Food Code Food Code

and recommended best practices.and recommended best practices. Nothing new – those who have completed Nothing new – those who have completed

ServSafeServSafe®® have seen these. have seen these. All site managers must review All site managers must review prior to prior to

completingcompleting the operation assessment. the operation assessment.


2-4: Prerequisite Programs2-4: Prerequisite Programs

HANDOUT 1: Food Safety Checklist for HANDOUT 1: Food Safety Checklist for New EmployeesNew Employees Checklist that site manager and employee Checklist that site manager and employee

must signmust sign Give a copy to employee to reviewGive a copy to employee to review Available in English and SpanishAvailable in English and Spanish

File completed checklist in Section 2-9 File completed checklist in Section 2-9 Training.Training.


2-5: Safe Food Handling 2-5: Safe Food Handling ProceduresProcedures

Outlined in Section 2-5 of Binder 2. Outlined in Section 2-5 of Binder 2. All are based on the 2009 FDA All are based on the 2009 FDA Food Code Food Code

and recommended best practices.and recommended best practices. Nothing new – those who have completed Nothing new – those who have completed

ServSafeServSafe®® have seen these. have seen these. Critical control points are marked as Critical control points are marked as CCP --CCP --

bold and italicizedbold and italicized.. All site managers must review prior to All site managers must review prior to

completing the operation assessment form.completing the operation assessment form.


2-5: Safe Food Handling2-5: Safe Food Handling

Also, refer to the Frequently Asked Also, refer to the Frequently Asked Questions (FAQs) on the website for Questions (FAQs) on the website for updated information or more details.updated information or more details.

This information is updated as questions This information is updated as questions are received from the SFAs.are received from the SFAs.


LeftoversLeftovers

Cool properly and document on cooling logCool properly and document on cooling log CLAD properly for storageCLAD properly for storage Refrigerate for Refrigerate for three-daysthree-days only; After three only; After three

days throw out if not serveddays throw out if not served Leftovers may NOT be frozen for use beyond Leftovers may NOT be frozen for use beyond

three days.three days.


Advance PreparationAdvance Preparation

Pre-prepared foodsPre-prepared foods Must use within four weeksMust use within four weeks Must include on the Pre-prepared Foods list and Must include on the Pre-prepared Foods list and

filed in Binder 1filed in Binder 1 Recipes must include preparation, cooling, Recipes must include preparation, cooling,

labeling/packaging, thawing, and reheating labeling/packaging, thawing, and reheating informationinformation

Pre-prepared foods are NOT leftovers.Pre-prepared foods are NOT leftovers.


Recovering and Re-servingRecovering and Re-serving

Some foods may be re-covered and re-served Some foods may be re-covered and re-served if:if:

1.1. Student HAS NOT passed the cashier Student HAS NOT passed the cashier andand

2.2. Food is commercially packaged Food is commercially packaged andand

3.3. Package is unopened.Package is unopened.


2-6: Monitoring and Record keeping2-6: Monitoring and Record keeping Frequency identified in the prerequisite programs Frequency identified in the prerequisite programs

and the standard operating procedures.and the standard operating procedures. Corresponding record keeping sheets developed Corresponding record keeping sheets developed

for each level of monitoring frequency.for each level of monitoring frequency. Daily (part of production sheet)Daily (part of production sheet) Daily (other items)Daily (other items) Monthly (series of four monitoring sheets)Monthly (series of four monitoring sheets) Monthly pest controlMonthly pest control Annual assessmentAnnual assessment


HACCP Monitoring is:HACCP Monitoring is:

a series of planned observations to a series of planned observations to make sure that your HACCP plan is make sure that your HACCP plan is being properly implemented. being properly implemented.


3 Reasons for HACCP Monitoring3 Reasons for HACCP Monitoring

It tracks how well employees are It tracks how well employees are implementing the HACCP plan.implementing the HACCP plan.

It indicates if HACCP standards are It indicates if HACCP standards are met.met.

It provides written documentation to It provides written documentation to support implementation of your support implementation of your HACCP plan. HACCP plan.


FORMFORM PERSONPERSON

STORAGESTORAGE

LOCATIONLOCATION

HOW LONG HOW LONG TO KEEPTO KEEP

Production PlanProduction Plan 3 years3 years

Operation PlanOperation Plan 3 years3 years

RefrigeratorRefrigerator 3 years3 years

FreezerFreezer 3 years3 years

Hot-holdingHot-holding 3 years3 years

Monthly seriesMonthly series 3 years3 years

Pest controlPest control 3 years3 years

Operation Operation AssessmentAssessment

3 years3 years

2-6: Monitoring and Recordkeeping


FORMFORM PERSONPERSON

STORAGE STORAGE LOCATIONLOCATION

HOW LONG HOW LONG TO KEEPTO KEEP

HD reportsHD reports Three yearsThree years

New New Worker Worker ChecklistChecklist

Until no longer Until no longer employedemployed

Pest Pest ControlControl

Three yearsThree years

Delivery Delivery invoicesinvoices


Inspection Inspection ReportsReports

With operation With operation assessmentassessment


2-6: Monitoring and Recordkeeping


DailyDaily Monitoring Monitoring If it is not recorded, If it is not recorded, it did not happenit did not happen::

Production RecordProduction Record Operation InspectionOperation Inspection Hand Sink InspectionHand Sink Inspection Refrigerator(s)Refrigerator(s) Freezer(s)Freezer(s) Milk Box(es)Milk Box(es) Hot-holding cabinet(s)Hot-holding cabinet(s) Dry Storage Room(s)Dry Storage Room(s) Cooling Log for PHFCooling Log for PHF

If you did not monitor on a given day, then draw If you did not monitor on a given day, then draw a line through the cell.a line through the cell.


Daily Production RecordDaily Production Record::HACCP MonitoringHACCP Monitoring

NC School HACCP 2010-11NC School HACCP 2010-11School HACCP -- 2009School HACCP -- 2009 3838

Monitoring Food Temperatures Monitoring Food Temperatures during Preparation and Serviceduring Preparation and Service

FIRST PAN

NC School HACCP 2010-11NC School HACCP 2010-11School HACCP -- 2009School HACCP -- 2009 3939

Monitoring PersonnelMonitoring Personnel


Monitoring Leftover FoodsMonitoring Leftover Foods

Use all leftover foods within three days at most for maximum quality and safety.

Record amount and temperature of leftovers, even if discarded.


Revised Daily and Monthly Revised Daily and Monthly Monitoring Forms for 2010-11Monitoring Forms for 2010-11

Required information to record generally Required information to record generally remains the sameremains the same

Format of forms have been updatedFormat of forms have been updated Forms are now pre-dated for convenienceForms are now pre-dated for convenience


Monitoring Daily OperationsMonitoring Daily Operations


Monitoring Daily Hand SinksMonitoring Daily Hand Sinks


Monitoring Daily Refrigeration Monitoring Daily Refrigeration and Milk Boxesand Milk Boxes


Daily Freezer MonitoringDaily Freezer Monitoring


MonitoringMonitoring Hot-Holding Cabinets Hot-Holding Cabinets


Monitoring – Dry StorageMonitoring – Dry Storage


Monitoring - CoolingMonitoring - Cooling


Four Weekly Monitoring FormsFour Weekly Monitoring Forms

Rotate completion of these forms in order using a different form each week.

Four Weekly Monitoring FormsFour Weekly Monitoring Forms1. Dry Storage and

Hazard Communications

2. Refrigerated Storage

3. Frozen Storage and Transporting

4. Food Preparation Facilities and Equipment


Monthly Pest Control Monthly Pest Control MonitoringMonitoring


Monitoring - AnnualMonitoring - Annual

2-3: Annual Operation Assessment2-3: Annual Operation Assessment Section I includes an Assessment of Section I includes an Assessment of

Prerequisite ProgramsPrerequisite Programs Section II includes an Assessment for Section II includes an Assessment for

Safe Food HandlingSafe Food Handling


Section I:Section I: Assessment of Assessment of Prerequisite ProgramsPrerequisite Programs

FacilitiesFacilities EquipmentEquipment Cleaning and SanitizingCleaning and Sanitizing EmployeesEmployees TrainingTraining Pest ControlPest Control Hazard CommunicationsHazard Communications


Section II:Section II: Assessment of Assessment of Safe Food HandlingSafe Food Handling

Purchasing and ReceivingPurchasing and Receiving Dry StorageDry Storage Refrigerated StorageRefrigerated Storage Frozen StorageFrozen Storage PreparationPreparation Holding and ServiceHolding and Service Leftovers and Advance PreparationLeftovers and Advance Preparation TransportingTransporting


As Needed MonitoringAs Needed Monitoring

Reports from Health Department for Reports from Health Department for employees diagnosed with Foodborne employees diagnosed with Foodborne IllnessIllness

Food Safety Checklist for New WorkersFood Safety Checklist for New Workers Purchasing and Receiving Delivery Purchasing and Receiving Delivery

Invoices Invoices Environmental Health Inspection Reports Environmental Health Inspection Reports


2-7: Corrective Actions2-7: Corrective Actions

Standardized procedures that outline:Standardized procedures that outline: What will happen if the standard is not met.What will happen if the standard is not met. What actions should be taken.What actions should be taken. Who is responsible for correcting the problem.Who is responsible for correcting the problem. Who will document the corrective action. Who will document the corrective action.


2-8: HACCP Verification2-8: HACCP Verification

Verify the HACCP Plan before the Verify the HACCP Plan before the beginning of each school year by beginning of each school year by using the form in 2-8. using the form in 2-8.

File the most recently completed form File the most recently completed form in 2-8: Verification. in 2-8: Verification.

Keep verification files for three years.Keep verification files for three years.


2-9: Employee Training2-9: Employee Training

Food protection certification for ManagersFood protection certification for Managers Other food safety update trainingsOther food safety update trainings Food Safety for New WorkersFood Safety for New Workers Hazard Communications trainingHazard Communications training Pest Control trainingPest Control training


Employee TrainingEmployee Training

HACCP Plan requires all Child Nutrition HACCP Plan requires all Child Nutrition Assistants to attend a DPI-approved Assistants to attend a DPI-approved training every three to five years.training every three to five years.

Training aids developed:Training aids developed: Slide setSlide set ManualManual

Training offered by NC Cooperative Training offered by NC Cooperative Extension, DPI, or your local district.Extension, DPI, or your local district.


2-11: Allergens2-11: Allergens

For 2010-11 work towards including allergens on For 2010-11 work towards including allergens on the recipe/procedure.the recipe/procedure.

““Stickers” may be printed from the website.Stickers” may be printed from the website.

ALLERGENS (Check all that apply)ALLERGENS (Check all that apply)Milk and dairy Milk and dairy Eggs Eggs

ShellfishShellfish Tree nuts Tree nuts

SoySoy Peanuts Peanuts

Wheat Wheat FishFish

Date Completed: ___________________________Date Completed: ___________________________


Remaining Sections of PlanRemaining Sections of Plan

These are These are notnot required by USDA at this required by USDA at this time and may be developed later:time and may be developed later: Section 2-10: Crisis ManagementSection 2-10: Crisis Management Section 2-12: Donating FoodsSection 2-12: Donating Foods Section 2-13: Recalls and TracebackSection 2-13: Recalls and Traceback


Many Frequently Asked QuestionsMany Frequently Asked Questions

Clothing, Hair Restraints, Clothing, Hair Restraints, JewelryJewelry

Cleaning and SanitizingCleaning and Sanitizing CookingCooking Food, Recipes, MenusFood, Recipes, Menus Handwashing StationsHandwashing Stations Hazard CommunicationsHazard Communications HoldingHolding HygieneHygiene LeftoversLeftovers

MonitoringMonitoring Pest ControlPest Control Pre-prepared foodPre-prepared food RecordsRecords Re-serving and ServingRe-serving and Serving StorageStorage ThermometersThermometers TrainingTraining WasteWaste


Important FAQsImportant FAQs

Recovering and re-serving foodsRecovering and re-serving foods Re-serving fresh whole fruits displayed Re-serving fresh whole fruits displayed

for servicefor service Pre-prepared foodsPre-prepared foods LeftoversLeftovers Potentially hazardous foodsPotentially hazardous foods

Includes sliced tomatoes and salad greens Includes sliced tomatoes and salad greens but not peanut butter.but not peanut butter.


ResourcesResources

http://www.ncpublicschools.org/http://www.ncpublicschools.org/

childnutrition/publications/foodsafety/childnutrition/publications/foodsafety/

Training Aids to prepare EmployeesTraining Aids to prepare Employees Supplemental InformationSupplemental Information Frequently Asked Questions Frequently Asked Questions


Resources, conResources, con’’tt

NC Food Handling Rules .2600NC Food Handling Rules .2600 Rules Governing the Sanitation of Food Rules Governing the Sanitation of Food

Service EstablishmentsService Establishments pertains to our pertains to our kitchenskitchens

Updated July 2008Updated July 2008 http://www.deh.enr.state.nc.us/ehs/rules.htmhttp://www.deh.enr.state.nc.us/ehs/rules.htm

FDA 2009 Food CodeFDA 2009 Food Code


Success with HACCP….Success with HACCP…. Dependent upon facilities, equipment, Dependent upon facilities, equipment,

PEOPLE...it’s a team effort!PEOPLE...it’s a team effort! Properly trained employees; ongoing Properly trained employees; ongoing

training; new employees trained before training; new employees trained before handling foodhandling food

Annual review and update of HACCP Plan Annual review and update of HACCP Plan and food safety principles for ALL and food safety principles for ALL employeesemployees

Managers responsible for employee Managers responsible for employee training standards and maintaining training standards and maintaining training/attendance records on all training/attendance records on all employeesemployees

NC School HACCP 2010-11 1 Hazard Analysis Critical Control Point ( HACCP) Requirements in North Carolina Schools Child Nutrition Manager Training "In accordance.

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