Developing a Food Safety Plan
Based on HACCP Principles
Goals For Today
•
•
•
•
Understand the importance of a food safety plan
Know the components of a food safety plan
Be able to create SOPs specific for your site
Begin to develop your plan
What is HACCP?
H
A
C
C
P
hazard
analysis
critical
control
points
HACCP Focus
Temperature
Time
Documentation
Purpose of a Food Safety Program
• Ensures the delivery of safe foods to children in
school meal programs by controlling hazards to foods
Annual Foodborne Illnesses
Centers for Disease Control and Prevention




76 million illnesses
1 in 6 Americans
300,000 hospitalizations
5, 000 deaths
What Is Foodborne Illness?
A person gets sick from eating contaminated food
 May result in upset stomach or death
 Caused by harmful microorganisms
Today’s Concerns
• Children, Elderly and Pregnant Women
• Evolving Pathogens
(250 different described)
• Use of fresh produce
• Food prepared away from home
• International marketing and travel
Food Safety Hazards
Harmful substances contaminating the food
• 3 types of Hazards
-Biological
-Chemical
-Physical
Biological Hazards
• Include bacteria, viruses, parasites, and fungi
• Most are present in the natural environment
where food is grown
• Cause more foodborne illnesses than other
hazards
Chemical Hazards
•
•
•
•
•
•
Chemicals that may contaminate food
Naturally occurring chemicals
Chemicals added during processing
Chemicals used for cleaning, sanitizing and pest control
Toxic metal in cookware
Personal products
Physical Hazards
Physical objects that can contaminate food
• Glass
• Plastic
• Bone
• Personal effects
• Metal shavings
Seven Steps to a HACCP
Food Safety Program
1. Standard Operating Procedures
2. Process Approach to HACCP
3. Control Measures: Critical Control Points and
Critical Limits
4. Monitoring
5. Corrective Actions
6. Records
7. Review of the Plan
SOPs
Written practices and procedures
that are in place to ensure food is
kept safe
Process Approach to HACCP
Method of classifying food
preparation into 3 categories
Process Approach to HACCP
Three Processes For Menu Items:
•
•
•
No Cook
-Item does not go through danger zone at all
Same Day Service
-Item goes through the danger zone one time
Complex Food Preparation
-Item goes through the danger zone 2 or more times
Process Approach
• Process 1- No Cook
Does not include cooking-KEEP FOOD COLD
• Process 2 - Same Day Service
Food is prepared and cooked the same day it is
served
• Process 3 – Complex
Food is prepared and cooked a day or so in advance
of being served
Grouping Menu Items
NO COOK
SAME DAY SERVICE
COMPLEX
Milk
Hamburger on a Bun
Roast Turkey
Raw Veggies with Dip
Oven Baked Chicken
Chili
Tossed Salad
Chicken Salad on Rye
Lasagna
Coleslaw
Baked Beans
Leftovers
Fruit Cup
Mashed Potatoes
Process Approach Activity
• Think of the food items on your menu
• Mark which Process they are:
-No Cook
-Same Day
-Complex
Control Measures
• Control Measure
• Critical Control Point (CCP)
• Critical Limit
Control Measures and Critical Limits
– Control measure- Any steps taken to prevent, eliminate, or
reduce hazards. Includes SOPs, Critical Control Points, and the
critical limits established in each of the three processes.
– Critical Control Point (CCP)- Points in food preparation and
processing where controlling a step (such as cooking) is essential
to assure food safety.
– Critical Limit- The time and/or temperatures that must be
achieved or maintained to ensure that a CCP effectively controls
a hazard.
Example
• Salmonella in raw chicken is a hazard
• Various SOPs serve as control measures to controlling this
hazard
• Cooking is the critical control point to eliminate the hazard
of Salmonella
• 165°F for 15 seconds is the critical limit that must be met to
ensure the hazard has been eliminated
Monitoring
• Making direct observations or taking measurements
to see that the food safety program is being
followed:
-How?
-When and how often?
-Who?
Establish Monitoring Procedures
• Monitoring– the act of determining that proper procMonitoring–
The act of determining that proper procedures are
being followed and that critical limits are being met
 Salmonella in raw chicken is a hazard
 Various SOPs serve as control measures to controlling this hazard
 Cooking is the critical control point to eliminate the hazard of
Salmonella
 165°F for 15 seconds is the critical limit that must be met to
ensure the hazard has been eliminated
 Monitoring is by calibrated thermometer
 Documented monitoring is what the cook writes down
Establish Corrective Action
• Statement of what to do if critical limit is not met
• Employees know corrective actions
• Document corrective actions
Records
• WHO
-Various staff responsibilities
• WHAT
-List of records needed
• WHERE
-Where records are written and stored
Review Plan
Let’s Get Started!!!!!
Developing a Food Safety Program
1- Write a description of your site. Include:
-Overview of your facility (how many students, participants, type of facility, location, etc)
-Average daily participation for breakfast and lunch
-Food service staff (who prepares the meals, number of staff, names, titles)
-Equipment (what equipment is available in the kitchen, cafeteria, dining area and how many of each)
-Menu (copy of cycle or other site breakfast, lunch, snack, supper menus)
-List where food items are purchased (list suppliers or company names)
2- Develop and document site specific standard operating procedures. (USDA/NFSMI
HACCP-based SOPs can be used as an example)
3- Identify and document all menu items according to the Process Approach to
HACCP Principles. (List each food item identifying if it is a No-Cook, Same Day or Complex Process)
4- Review all recipes (standardized or local) and record the critical control points.
5- Establish monitoring procedures. (what protocols will be used to monitor the food safety practices,
who will monitor, when and how frequent will monitoring take place, where will it be documented)
6- Establish corrective actions. (if there is a non-compliance, how will it be corrected)
7- Develop recordkeeping logs. (USDA or other developed logs). List where each log will be kept.
(receiving, cooling, refrigerators, freezers, monitoring, corrective action, training, etc)
8- Review and revise food safety plan as changes occur or yearly.
Questions????
West Virginia Department of Education
Office of Child Nutrition
Celeste Peggs
304-558-3396
crpeggs@access.k12.wv.us