Making HACCP Work for You.


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Making HACCP Work for You. Recollect that We are making an extraordinary showing in ... the fingernails) and lower arms energetically and altogether with cleanser and warm water (a temperature of at any rate ...
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Making HACCP Work for You Jan Black, SFNS Portage Township Schools Portage, IN

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Making HACCP Work for You What precisely is HACCP?? Have A Cup of Coffee & Pray??? (Dr. Jeannie Sneed, Iowa State)

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Making HACCP Work for You NO it implies… Hazard Analysis of Critical Control Points

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Making HACCP Work for You It\'s a major name, that is by all accounts frightening many individuals, however what it intends to us in School Food Service is… A nourishment wellbeing program that must be founded on HACCP rules. An appropriately outlined and observed framework that guarantees the items we serve and the planning, stockpiling and holding of those items is done in the most secure conceivable way.

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Making HACCP Work for You HACCP was initially presented in the 1960\'s – toward the begin of the space program. NASA utilized it first and after that it was brought into the other business regions – Pillsbury and nourishment producers. It\'s the Law - Section 111 – The Child Nutrition and WIC Reauthorization Act of 2004 and must be set up by July 1, 2006.

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Making HACCP Work for You Remember – We are making an extraordinary showing with regards to in School Food Service and we are doing a lot of what is called for, we simply need to grow it. It gives a resistance to us, against dissensions and lawful activity. It concentrates on sustenance and spots the obligation on Food Service Employees to serve safe nourishment to the youngsters. It raises our demonstrable skill to the following level. HACCP is something worth being thankful for, it\'s a protection program!!

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Making HACCP Work for You We serve a high-chance gathering of individuals – youthful kids, pregnant moms and now and then the elderly. We serve more suppers in the briefest measure of time, than whatever other eatery. Keeps the system in consistence with government controls. Keeps a school sustenance power ceaselessly included in self-assessment and self-change.

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Making HACCP Work for You Prime case of why we require this… . A little school in the condition of Washington, Findley School District, was sued in light of the fact that 11 of their understudies endured indications of E. Coli subsequent to eating under cooked taco meat in their school lunch. The school locale served around 120,367 suppers a year and their gross deals were $326,714.00 When it was all said and done, the judgment against them was for… $4,750,000.00 !!! Do we as a whole need a sustenance security program in our schools?? YES!!

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Making HACCP Work for You HACCP: 7 Key Principals Identify perils Identify basic control focuses Establish basic cutoff points (time) for every control point. Set up Procedures to screen the basic control focuses. Set up restorative moves to be made when checking demonstrates that a basic cutoff has not been met. Build up techniques to confirm that the framework is working. Build up record keeping strategies to appropriately keep up archives of the HACCP framework.

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Making HACCP Work for You Management Commitment HACCP Biological, Chemical and Physical Hazards Education And Training Food Temperature Control Cleaning and Sanitizing Personal Hygiene Pest Control The Building Blocks of a HACCP Program

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Making HACCP Work for You Supplier Control – Have you looked at their trucks? Sustenance Safety Team Standardized Recipes - No Cook, Same Day, Complex – Potentially Hazardous Foods. Nourishment Flow – Receiving, Storing, Preparing, Cooking, Holding & Serving, Cooling, Reheating. Standard Operating Procedures (SOP\'s) Temperature – Measuring and Recording.

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Making HACCP Work for You Let\'s placed it in context: Get pre-imperative projects set up. Representative preparing, bug control administrations, sanitation, individual cleanliness. Start – get your group together. Do a stream procedure in your biggest kitchen. Shading code your formulas. Compose SOP\'s. Begin reporting temps in the kitchen (cooking temps, refrig/cooler temps, alignment logs, milk temps and so on) Have chiefs approve worker temp logs (check their framework works) Do the most conceivably unsafe items first.

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Making HACCP Work for You In Simple Terms: 1. Recognize Hazards Is the nourishment conceivably dangerous ? What should be possible at all 7 purposes of the stream of nourishment to avoid foodborne disease? Stream graphs fit in this progression. What are you doing with perplexing or left over items? How would you chill them off? 2. Distinguish Critical Control Points. Need CCP\'s for every single dangerous nourishment served. Formula\'s have to show CCP\'s. Generation sheets. Overlaid signs in the kitchen.

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Making HACCP Work for You Establish Critical Limits What time utmost is set on the CCP\'s? Build up Monitoring Procedures Who will do the checking? Build up Corrective Actions What ought to be done if as far as possible has not been met? Set up Verification Procedures – Who and how regularly will check occur? Set up Record Keeping Procedures – Records must be appropriately kept up for one year.

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Making HACCP Work for You

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Making HACCP Work for You Sample SOP: Handwashing Policy: All sustenance generation faculty will take after legitimate handwashing practices to guarantee the wellbeing of nourishment served to kids. Methodology: All workers in school nourishment administration ought to wash their hands utilizing the accompanying strides: Wash hand (counting under the fingernails) and lower arms overwhelmingly and completely with cleanser and warm water (a temperature of no less than 110 ° is required) for at least 20 seconds. Wash with cleanser, either fluid or powder cleanser. Us a clean nail brush to get under the fingernails. Wash between fingers altogether. Utilize just hand sinks intended for that reason. Try not to wash hands in sinks in the generation zone. Dry hands with single use towels. Turn off spigots in a sterile manner utilizing a paper towel to counteract recontamination of clean hands. The Unit Supervisor will: Monitor all representatives to guarantee that they are taking after legitimate systems. Guarantee sufficient supplies are accessible for legitimate handwashing. Follow up as important.

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Making HACCP Work for You Summary: HACCP is something to be thankful for! It\'s an on-going procedure and will persistently change. Step at once. ISNA will have a SNA seven-hour class, this late spring which will help you much more. At the point when subtle elements are finished FSD will be told. HACCP Websites Iowa State University www.schoolhaccp.org School Nutrition Assoc. www.schoolnutrition.org National Coalition for Food Safe Schools www.foodsafeschools.org National Food Service Management Inst. www.nfsmi.org Thanks for coming!

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