School HACCP Refresher

School HACCP RefresherBen Chapman, PhDAudrey Kreske, PhD

Changes to the manual

•Time/temperature control for safety ▫Instead of potentially hazardous foods

•Temperature danger zone▫Change 140 to 135°F

•When you get sick •Storage ▫Date marking

•Service▫Application exercises

Changes to presentation

•At the end of each section▫Asks employees to go to workbook charts and application exercises

•Infosheet▫Summary slide

•Date Marking •Sanitation

Date MarkingPre-prepared foods

• Can be frozen for up to 4 weeks▫ Cooked ground beef, spaghetti sauce

①Pre-prepared Name of Food

②Amount③Date and time item was prepared

Leftovers• Can be refrigerated for up to 3 days▫ Pot of soup, hot dog chili, pre-portioned cheese containers

①Leftover Name of Food

②Amount③Date to be used by OR the date of preparation

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Date Marking

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Shelf-life for Opened Commercially Processed Foods

Cottage cheese 1 week

Processed cheese 1 month

Mayonnaise 2 months

Salad dressing 3 months

Margarine 4-5 months

Mustard 6-8 months

Catsup 12 months

How this process works① Washing helps loosen soils and

other organic matter from the surface

② Detergent and scrubbing also helps break the adhesion of microorganisms to the surface

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Iowa State University Extension, June 2011

How this process works③ Rinsing removes loosened soil and

detergent from the surface This step is important because

organic material and detergent can bind up sanitizer making it less effective

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Iowa State University Extension, June 2011

How this process works

④ Applying the sanitizer to clean surfaces actually provides a ‘kill’ step for reducing the number of microorganisms

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Iowa State University Extension, June 2011

How this process works

⑤ The surface is not completely free of microorganisms, but the number is greatly reduced

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Iowa State University Extension, June 2011

Planning ahead

•Talk with child nutrition director about training status of substitutes▫They may need a separate training

•Application exercise: Use large notepad to draw refrigerator and work through exercise▫Organize this refrigerator page 19

During training•Groups (meet new people and encourage discussion)▫ #1-8 on back of manuals▫ Separate into groups 1-8

•Glo-germ and blacklight required▫ 2 people from each group volunteer to use the special lotion (wrapped glo-germ bottle in christmas wrapping paper)

▫ One person goes to wash their hands▫ Then go around with your blacklight to show before and after hands in each group

▫ Unwrap Glo-germ bottle and pass around

Handwashing Vs. hand sanitizer

Handwashing Vs. hand sanitizer

Cooking temperatures

•2009 Food Code▫Scrambled eggs 3-401.11▫Plant food 3-401.13▫Time/temperature control for safety (TCS) instead of potentially hazardous foods

Cross contamination

•Washing chicken in sink contributes to cross contamination events

Sanitation

•Procedures for cleaning/sanitizing▫Do not spray directly into drain ▫FCS versus Non-FCS

•Read labels ▫Ingredients

Clorox Wipes = BLEACH FREE▫Follow directions

More is not always better How to clean or sanitize (Formula 409)

Other topics

•Storage▫Cans with dents▫Wooden shelves

•Pest Management▫How flies eat

This is What Happens When a Fly Lands on Your Food

① Flies can’t eat solid food, so to soften it up they vomit on it

② Next they stamp the vomit until it’s a liquid, usually stamping in a few germs for good measure

③ Next when it’s good and runny, they suck it all back again, probably dropping some excrement at the same time

④ Finally when they have finished eating, it’s YOUR TURN!!

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Any thoughts on activities that work?Issues you usually run in to?If you remember anything, please email me [email protected]