School Food Safety and

HACCP Workshop

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GOAL: empower food service staff to
create a food safety program based on
HACCP principles in the school kitchen
OBJECTIVES:
 Understand HACCP principles
 Determine prerequisite programs
 Incorporate county Standard Operating
Procedures
 Categorize menu items using the Process Method
 Identify potential problems and possible
corrective actions
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Overview
 HACCP is a preventative approach to food
safety
 HACCP focuses on operational steps from
receiving to serving

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HACCP- Hazardous Analysis
Critical Control Points system
Seven Principles
 Identify hazards
 Identify critical control points
 Establish critical limits
 Establish monitoring procedures
 Establish verification procedures
 Establish record keeping procedures

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HAZARDS
 Biological- bacteria, viruses, parasites,
fungi and mold
 Chemical- sanitizing agents, cleaning
supplies
 Physical- dirt, glass, metal, cardboard

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POTENTIALLY HAZARDOUS
FOODS
 foods in whole or part milk or milk
products
 shell eggs
 meat, fish, poultry, shellfish
 baked or boiled potatoes
 tofu or other soy protein foods
 plant foods that have been heat treated
 raw seeds or spouts or synthetic
ingredients
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Critical Control Points
Critical Limits
 CCPs-Places in the flow of food where
practices can be applied that would
eliminate, prevent or minimize hazards

 Critical limits- time and temperatures that

must be maintained or achieved

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Monitoring Procedures
Corrective Actions
 Monitoring includes actions that should be
taken at the critical control points

 Corrective actions are preplanned steps to

be taken if a problem occurs

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Verification
Recordkeeping
 Verification-process of confirming the food
safety plan is working. Provides needed
info to update plans, if needed

 Recordkeeping- demonstrates the food

safety plan has been implemented.
Creates records necessary for audits and
inspections

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HACCP PYRAMID
Total
Managem
ent
Commitm
ent

HACCP
Biological
Education
Chemical
and
Physical
Training
Hazards

Food Cleaning
Personal Pest
Temperature And
Control Hygiene Control
Sanitizing 10
HACCP ADVANTAGES
 Based on scientific evidence
 Takes a proactive approach
 Specific and consistent
 Improves how food is handled
 Creates continuous self inspection and
improvement
 Provides legal documentation
 PROTECTS CUSTOMERS!

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Requirements of a Food Safety
Program
 School description
 Documented SOPs
 A written plan
 Documenting menu items/HACCP process
category
 Documenting critical control points
 Monitoring
 Corrective actions
 Recordkeeping
 Periodic review of plan

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Steps to Develop Your Food Safety
Program
1. Review Your Foodservice Operation
 Types of facilities
 SOPs
 Number of employee position at each site
 Type of equipment
 Processes for food preparation
 Menu items

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Steps to Develop Your Food Safety
Program
2. Develop, document in writing, and
implement SOPs.
They are considered a contract with
food service staff

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Steps to Develop Your Food Safety
Program
3. Classify menu items using the Process
Method

• No-Cook: no cooking is done, food is held cold,

served cold
• Same-Day: menu item takes one complete trip
through the Danger Zone
• Complex-Food: menu item goes through both
heating and cooling, taking two or more trips
through the Danger Zone

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HACCP PRINCIPLES
 Identify the Potentially Hazardous Foods
Milk Cooked rice
Granola Pepperoni
Wheat Roll Cooked onions
Tossed salad Cheese Pizza
Cheddar Cheese Raw Broccoli
Cantaloupe Macaroni Salad
Watermelon Cooked Pasta
Crackers Mashed Potatoes
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HACCP PRINCIPLES
 Identify the Potentially Hazardous Foods
Milk* Cooked rice*
Granola Pepperoni ???
Wheat Roll Cooked onions*
Tossed salad* Cheese Pizza*
Cheddar Cheese* Raw Broccoli
Cantaloupe* Macaroni Salad*
Watermelon* Cooked Pasta*
Crackers Mashed Potatoes*
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HACCP PRINCIPLES
Critical Control Points
 Key point where you can prevent,
eliminate, or reduce a food safety hazard
 Control time and temperature
 Control measures for each of the three
process categories are the same

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Critical Control Points–Operational
Steps
 Cooking
 Cooling
 Holding
 Reheating

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Critical Control Points and
Critical Limits
 Critical Control Points includes boundaries
(critical limits)
 Critical limits (time and temperature) are
measurable and observable

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HACCP PRINCIPLES
 Establish corrective actions.

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HACCP PRINCIPLES
 Establish monitoring procedures.

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HACCP PRINCIPLES
 Establish verification procedures including:
 What specific procedures need verified
 How
 By whom
 When
 Documentation

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HACCP PRINCIPLES
 Establish Record keeping procedures

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Types of Records
 Records documenting SOPs
 Time and temperature monitoring records
 Corrective action records
 Calibration records
 Training logs
 Receiving logs
 Verification or review of records

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HACCP PRINCIPLES
 Review and revise your overall food safety
program periodically.
 MANAGER CHECKLIST

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QUALITY SCHOOL FOOD
SAFETY PROGRAM
STEPS:
2. SOPs
3. Categorize menu items by the Process Method
4. Identify Control Measures/Critical Measures
5. Establish Monitoring procedures
6. Establish Corrective actions
7. Keep records
8. Review and revise program

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Success of Your Food Safety
Program
 Provide on-going training
 Review food safety principles including
SOPs on a regular basis
 Require employees to attend food safety
training

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 HACCP

 Good luck in your very important role of

making this world safer for our children!

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