Food Safety/ServSafe/HACCP
Shasheen Valley Technical High School will follow the Servsafe and HACCP practice. Servsafe: is a food and beverage safety
training and certificate program administered by the National Restaurant Association. The program is accredited by ANSI and the
Conference for Food Protection. Sanitation certification is required by most restaurants as a basic credential for their management
staff. To date over 5 million ServSafe Food Protection Manager Certifications have been awarded.
7 Food Safety Steps for Successful School Meals
Whether preparing food for schools, people who are great cooks at home don't necessarily know how to safely prepare and store large
quantities of food for large groups. Food that is mishandled can cause foodborne illness. However, by following some simple steps,
cooks can make the event safe and successful!
1. Plan Ahead — Make sure the location meets your needs.
• Be sure you have enough oven, stovetop, refrigerator, freezer, and work space.
• Find out if there's a source of clean water. If not, bring water for preparation and cleaning.
2. Store & Prepare Food Safely
•Refrigerateorfreezeperishablefoodwithin2hoursofreceivingorpreparing;1hourwhenthe
temperatureisabove90°F.
•Findseparatepreparationareasintheworkspaceforrawandcookedfood.
•Neverplacecookedfoodbackonthesameplateorcuttingboardthatheldrawfood.
•Washcuttingboards,dishes,utensils,andworksurfacesfrequentlywithhot,soapywater.
•Washhandswithsoapandwarmwaterforatleast20secondsbeforeandafterhandlingfood
andafterusingthebathroomandothernonfoodtask..
3.CookFoodtoSafeMinimumInternalTemperatures—it’stheonlywaytotellifharmful
bacteriaaredestroyed!
•Useafoodthermometertochecktheinternaltemperatureofmeat,poultry,casseroles,and
otherfood.Checktemperatureinseveralplacestobesurefoodiscookedtoasafeminimum
internaltemperature.
•Neverpartiallycookfoodforfinishinglaterbecauseyouincreasetheriskofbacterialgrowth.
4.TransportFoodSafely—KeephotfoodHOT.KeepcoldfoodCOLD.
•Keephotfoodatorabove140°F.Wrapwellandplaceinaninsulatedcontainer.
•Keepcoldfoodatorbelow40°F.Placeinacoolerwithacoldsourcesuchasiceorfrozengel
packs.
5.NeedtoReheat?Foodmustbehotandsteamyforserving.Just"warmedup"isnotgood
enough.
•Usethestove,oven,ormicrowavetoreheatfoodto165°F.Bringsauces,soups,andgraviestoa
boil.
6.KeepFoodOutofthe"DangerZone"(40-140°F).
•Keephotfoodhot-atorabove140°F.Placecookedfoodinchafingdishes,preheatedsteam
tables,warmingtrays,and/orslowcookers.
•Keepcoldfoodcold—atorbelow40°F.Placefoodincontainersonice.7.WhenInDoubt,
ThrowitOut!•Discardfoodleftoutatroomtemperatureformorethan2hours;1hourwhenthe
temperatureisabove90°F.
•Placeleftoversinshallowcontainers.Refrigerateorfreezeimmediately.BeFoodSafe!Prepare
withCare•CLEAN.Washhands,utensils,andsurfacesoften.
•SEPARATE.Don'tcross-contaminate.
•COOK.Useafoodthermometer.CHILL.Chillfoodpromptly.
HACCPPrinciples:
HACCPmeansHazardAnalysisCriticalControlPoints.HACCPproceduresareusedinschoolfood
serviceinensureproperstorage,preparationandservingoffood,employeehygieneandsanitation
procedures.HACCPproceduresareenforcedbysuchagenciesastheUSDepartmentofAgriculture's
FoodandSafetyInspectionService(FSIS)andtheFoodandDrugAdministration(FDA).Itisa
scientificprocesscontrolsystemforeliminatingcontaminantsatcriticalareasinthefoodproduction
anddistributionprocess.HACCPhelpstoprevent,ascloseto100percentaspossible,harmful
contaminationinthefoodsupply.
7HACCPPrinciples
1.Analyzehazards.AnalyzePotentialhazardsassociatedwithafoodandmeasurestocontrolthose
hazardsareidentified.Thehazardcouldbebiological,suchasamicrobe;chemical,suchasatoxin;or
physical,suchasgroundglassormetalfragments.
2.Identifycriticalcontrolpoints.Thesearepointsinafood'sproductionfromitsrawstatethrough
processingandshippingtoconsumptionbytheconsumeratwhichthepotentialhazardcanbe
controlledoreliminated.Examplesarecooking,cooling,packaging,andmetaldetection.
3.Establishpreventivemeasureswithcriticallimitsforeachcontrolpoint.Foracookedfood,
forexample,thismightincludesettingtheminimumcookingtemperatureandtimerequiredto
ensuretheeliminationofanyharmfulmicrobes.
4.Establishprocedurestomonitorthecriticalcontrolpoints.Suchproceduresmightinclude
determininghowandbywhomcookingtimeandtemperatureshouldbemonitored.
5.Establishcorrectiveactionstobetakenwhenmonitoringshowsthatacriticallimithasnot
beenmet.Forexample,reprocessingordisposingoffoodiftheminimumcookingtemperatureisnot
met.
6.Establishprocedurestoverifythatthesystemisworkingproperly.Forexample,testingtimeand-temperaturerecordingdevicestoverifythatacookingunitisworkingproperly.
7.EstablisheffectiverecordkeepingdocumentingtheHACCPsystem.Thiswouldincluderecords
ofhazardsandtheircontrolmethods,themonitoringofsafetyrequirementsandactiontakento
correctpotentialproblems.Thismustincludeallrecordsgeneratedduringthemonitoringofeach
CCPandnotationsofcorrectiveactionstaken.Usually,thesimplestrecordkeepingsystempossibleto
ensureeffectiveness
http://docs.schoolnutrition.org/meetingsandevents/anc2013/presentations/SundayJuly14/071413%20at%2 0115%20%20Meeting%20the%20New%20Meal%20Pattern%20with%20USDA%20Foods.pdf