HACCP TRAINING
Reference: NCDPI
http://www.ncpublicschools.org/childnutrition/publica
tions/foodsafety/
HACCP BINDER 2
Consists of the following:
• FOOD SAFETY TEAM
• SCHOOL DESCRIPTION
• OPERATION
ASSESSMENT
• PREREQUISITE
PROGRAMS
• SAFE FOOD HANDLING
PROCEDURES
• MONITORING AND
RECORD KEEPING
• CORRECTIVE ACTIONS
• VERIFICATION
• TRAINING
• CRISIS MANAGEMENT
• DONATING FOODS
• RECALLS AND
TRACEBACK
FOOD SAFETY TEAM
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THE LEADER IS THE CAFETERIA MANAGER.
THE MANAGER WILL BE RESPONSIBLE FOR FOLLOWING:
MONITOR PREREQUISITE PROGRAM STANDARDS.
MONITOR SAFE FOOD HANDLING PRACTICES.
MAINTAIN APPROPRIATE RECORDS.
TRAIN FOODSERVICE EMPLOYEES.
THE MANAGER IN A SMALL CAFETERIA MAY HAVE TO BE
RESPONSIBLE FOR ALL THESE.
PROGRAMS THAT MAY BE ASSIGNED TO ASSIST ARE:
MONITORING
PREREQUISITE PROGRAMS
Safe Food Handling Procedures
Operation Assessment
Prerequisite Programs
Safe Food Handling Practices
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START OPERATION
ASSESSMENT BY
COLLECTING LAST SY
Health Inspections for the
last 3 yrs and chronologically
file behind pg. 1; newest on
top and as year progresses
you remove copy of oldest
report.
Keep previous 3 yrs records
of HACCP Records.
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Thoroughly read and review
Prerequisite Programs, and
Safe Food Handling Practices.
Prerequisite Programs
contains the Food Safety
Checklist for new employees
and Subs; It is highly
recommended that you use
this also for yearly refresher
training for your staff.
Complete training log after
you hold the training.
Safe Food Handling
Practices
• Section contains:
• Practices that are based
on the 2009 FDA Food
Code.
• Covers practices from
Purchasing to the serving
and holding of foods.
• Tables on transportation
vehicle criteria; Shelf life
of foods, minimum cooking
temperatures; use of the
Winston CVAP cabinet;
List of Potentially
Hazardous foods;
calibrating thermometers
and how to use
thermometer; safe
methods of cooling foods.
Monitoring and Record
Keeping
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This tracks how well managers
and the food safety Team are
implementing the HACCP plan.
Helps you determine if your
employees know the standards in
the Prerequisite Programs and if
Safe Food handling practices are
being met.
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NEW The Daily cooling log for
PHF’s. NCDPI recognizes that
you are not present 4 to 6 hrs
after the end of the meal period;
So the following recommended
procedure should be followed:
Record date, observers initials,
product name, start time &
temperature.
Just before observer leaves
record time and temperature
once more.
Manager initials validating proper
procedures were practiced to
ensure safe temperature is
reached.
Monitoring and Record
Keeping continued.
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The daily temperature and monitoring
logs are to be checked 5 of the 7 day
week.
If Holiday, week-end or school out,
then one line out in remaining cells.
Recommend these forms be completed
before food preparation is started.
The Hot holding unit does not include
the steam table, employees monitor
the temperature of the food before it
is placed on steam line and enter that
temperature on production record.
Target temp. is 135 (f).
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The Daily Hand sink Assessment is to
be completed for all hand sinks in
kitchen as well as boys and girls
restroom nearest to cafeteria.
Water temp. must be at least 100 (f),
measure once or twice. Simply feel
warm water, if compliant mark with a
“y”. All sinks must have antimicrobial
soap, and single use towels or air
dryer.
Monitoring and Record
Keeping Continued
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Daily Operation Assessment, entries if
correct, mark by an “X”.
Daily check sanitizer concentrations.
Milk Box assessment, temperature of milk
box must be 39 (f) or colder, check use by
date on milk also.
Refrigerator assessment consists of
temperature, and check for improperly
stored food items that can cross
contaminate. For walk in coolers, food stored
at least 6” off floor.
Leftovers—record the temperature of any
leftover, even if you intend on discarding the
item. This provides anyone a clear picture of
the way the foods were handled during the
entire meal service.
Leftovers may not be frozen or used beyond
three days
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IN BACK OF THIS SECTION IS THE
PRODUCTION RECORD.
Block 1: enter only menu items that are PH.
Temperature recording is for the 1st pan
only. Record the safe cooking/holding
temperature of PH foods. Record the target
end cooking temperature or target uncooked
foods temperature. Record the actual food
temperature when removed from cold/hot
holding unit and before it is placed on serving
line.
Record the Total Planned Student Meals
Reimbursable meals only in col. (9a) prior to
ordering food. Help in forecasting is found in
col. (13, 14, 15). Col. (9b) consists of the
Total planned meals (ala carte & adult meals).
Remember, the milk and condiment entries
cannot exceed the planned student meals.
Reasonable entries also for vegetable choices
or fruit since only two choices can be made,
i.e. 300 Green beans, your col. (9b) would not
exceed 600 servings.
Corrective actions
Verification
Training
• The corrective actions
section is to be known and
accessible to CN
Employees so that they will
know what appropriate
corrective action is to be
taken.
• Verification is defined as
the process of evaluating
the HACCP plan to
determine that standards
are being properly
implemented, monitored,
and observations recorded.
• Training and orientation of
Subs and New employees is
required. The Manager
must completed a Food
Safety Checklist found in
the prerequisite section.
• It is permissible and
advisable to use the Food
safety Checklist as an
annual training with
returning employees.
HACCP COMPLETE
• Allergens: All Staff
members will know where
the confidential list of
Students Special Diet.
• All staff will know how to
read food labels and
review menu.
• Staff will know the Big 8
allergens.
• Thank you for your
attention today!
• This completes the
training on HACCP
principals.
• This module will be
available on our website.
Please use it for your
staff, one or two staff
members can self manage
this module and will be able
to complete in app. 10
minutes.