Introduction of persons attending

1
INTRODUCTION

• Introduction of persons attending
• Schedule and purpose of this training
• Health or Safety Share
• Emergency Procedures
• Professional courtesy
• (cell phones, lap tops and private discussions)

2
OBJECTIVES

• HACCP Hazard Analysis and Critical Control
  Points
• A Food Risk Assessment
• Goal is to train the HACCP Champions
• Key Points
• Facility Condition
• Food Storage
• Food Temperatures
• Cutting Boards
• Sanitizers (surface and foods)
• Personal Hygiene
• HACCP Documentation
• Food Sampling
• HACCP Scoring
• Inspection Protocols and Frequency

3
A SUCCESSFUL INSPECTION

• HACCP Champions and contractor engagement, as
  well as basic food safety knowledge
• HACCP checklist and scoring form (score above 90)
• Inspection Schedule (4 times per year)
• 3 from site level and 1 from region (reported to
  corporate)
• Tools thermometers, calibration test strips,
  flashlight, HACCP scoring form
• Food samples sent to an accredited laboratory (4
  x per year)
• Personal hygiene of kitchen employees

4
COMMON CHALLENGES

• Surface and food sanitizers (use and calibration)
• Temperature abuse and reusing leftovers
• 3-step cleaning process wash, rinse, and
  sanitize
• Food storage order and proper use of cutting
  boards
• HACCP documentation (i.e. temperature logs)
• Poor personal hygiene
• Facilities needing improvement (sinks, chillers,
  freezers)
• Unsatisfactory food sample results (pathogens)
• Pest control management

5
HACCP SCORING

• Checklist with details
• Points deducted
• Training on-site during inspection to improve
  scores
• Sustainability of scores
• Calculation with checklist and lab scores

6
AREAS TO OBSERVE

• Dry storage areas
• Walk in coolers (and reach in coolers)
• Walk in freezers (and chest freezers)
• Meat preparation area and thaw area
• Vegetable preparation area
• Dish washing / pot washing areas (ware washing)
• Remote serving and dining areas
• Facility condition, sinks, ice machine

7
DRY STORAGE

• No evidence of pests
• droppings, roaches, ants
• Scoops used
• not bowls or other device
• Scoops placed properly
• scoop down, handle up
• Facility integrity
• roof leaks, non-cleanable surfaces (no wood)
• Damaged goods procedure
• no dented cans found on product shelves
• Storage racks nothing stored directly on the
  floor
• First in first out rotation observe dates
• No chemicals stored above foods

8
DRY STORAGE
9
DRY STORAGE
10
FREEZERS

• Proper temperature and thaw cycles
• HACCP temperature logs completed twice daily
• Proper meat storage order (chart attached)
• No items stored directly on floor
• First in first out rotation
• Facility integrity no roof leaks
• Door seals intact and lights are working
• No excessive ice build-up or freeze-thaw evidence
• Proper working chiller

11
FREEZERS
12
WALK-IN COOLERS

• Proper temperature of cooler (lt 5 C / 41 F)
• HACCP temperature logs completed twice daily
• Proper meat storage order (chart on next slide)
• Nothing stored directly on floor
• First in first out rotation
• Facility integrity no roof leaks
• Door seals intact and lights are working
• No evidence of excessive condensation
• No storage directly below chiller unit
  (condensation may cause Listeria)
• Proper working chiller
• Proper cooling of foods (below 5 C / 41 F)
• Cleanable racks

13
PROPER FOOD STORAGE
14
WALK-IN COOLERS
15
HOT SERVING LINES

• Proper temperature (57 C / 135 F)
• HACCP Logs completed daily
• Utensils for each food item, which minimize hand
  to food contact
• Sneeze guards or covers
• Preference to be served by kitchen workers
• Food discarded after use (avoid left overs)

16
HOT SERVING LINES
17
COLD SERVING LINES - SALAD BARS

• Maintain and record proper temperatures (below 5
  C / 41 F)
• HACCP temperature logs completed daily
• Utensils for each food item, to minimize hand to
  food contact
• Sneeze guards or covers
• Crib lunch items discarded after use
• Signage for those packing lunch 6 hour window
  for non-chilled items

6 Hours
18
COLD LINES - SALAD BARS
19
WARE WASHING

• Proper sanitizing temperature (minimum 71 C / 160
  F)
• Dishwasher uses soap and a rinse cycle (automatic
  feed)
• Storage of utensils
• laid straight to avoid touching food contact
  surface
• HACCP logs completed twice daily
• Vertical storage or trays, racks, plates
• Manual washing must include 3 steps
• 1st washing with soap
• 2nd rinsing with clean water
• 3rd sanitizing (Dont rinse or wipe off
  sanitizer)

20
WARE WASHING
21
POT WASH AREA

• Three step process (wash, rinse, sanitize)
• Logs for sanitizer calibration
• completed twice daily
• Sinks with air gaps
• Pots stored to dry upside-down
• Pots washed in sink not used for food preparation

22
POT WASH AREA
23
SANITIZER USE

• Vegetable and Fruit Sanitizer
• Food Surface Contact Sanitizer
• Sanitizer properly calibrated
• HACCP logs completed twice daily
• Spray bottles used, visible, labeled
• Staff demonstrate proper 3-stage system wash,
  rinse, sanitize
• Sanitizer is final step - not wiped
• Calibration method / station
• Chemical used (Quat, Iodine, Chlorine, other?)
• Alcohol SHALL NOT be used as sanitizer

24
SANITIZER USE
25
CUTTING BOARD USE

• Signs posted showing proper color coding
• Proper color coding is observed
• Boards stored vertically or in sanitizing
  solution
• Boards sanitized daily
• All colors must be available

26
CUTTING BOARD USE
27
CUTTING BOARD
28
DINING AREA

• Facility condition
• cleanable, no roof leaks, no pests
• Wiping (sanitizing) dining tables between each
  service

29
COOKING AREAS / MAIN KITCHEN

• Clean floors and surfaces
• Proper cooking temperatures
• Proper utensils
• Cleaned and sanitized equipment (slicers,
  grinders, choppers)
• No pests roaches, rodent droppings, ants,
  excessive flies
• No food containers or trash cans stored on
• Sinks with hot and cold water, soap, towels
• Proper PPE use

30
COOKING AREAS / MAIN KITCHEN
31
VEGETABLE PREP AREA

• Proper cutting board (green)
• Sanitized with HACCP log documentation
• Sinks with air gaps
• Sanitize is final step (dont rinse off)

32
VEGETABLE PREP AREA
33
MEAT PREP AREA

• Proper cutting board (red)
• Sinks with air gap
• Sanitizer bottle (present an labeled)

34
MEAT PREP AREA
35
BAKERY

• Sinks with air gap
• Clean floor and counters
• Sanitizer bottle (present an labeled)
• Proper cutting board (white)
• Clean equipment

36
REFERENCES AND TOOLS

• HACCP Scoring Checklist
• HACCP Background
• Local Jurisdiction
• Food Sampling
• Regional support

37
AFTER THE INSPECTION

• Completed Inspection Form
• Action plan development and implementation plan
• Checklist with HACCP Score
• Food Samples
• Communication

38
FOOD SAMPLING

• Procedure what and how and how often
• Shipping and Handling
• Temperature
• Approved Labs
• Chain of Custody Forms
• Results Interpretation

39
HACCP Scoring - Personnel
Points 4 5 2 1

• All employees are following established hand
  washing procedures. All hand washing stations
  are conveniently located to prep-service areas
  and properly maintained (soap, hot water, paper
  towels and waste receptacles).
• Food handlers are free of infections. Cuts are
  bandaged and adequately covered with finger cots
  or double gloved.
• All employees are using and changing plastic
  gloves as required.
• All employees wear clean uniforms and do not wear
  nail polish or jewelry clothes, coats, hats,
  etc. stored appropriately. All employees use
  effective hair restraints.

40
HACCP Scoring Food Temperatures
Points 8

• 1. (1-5 3 pts, 6-10 5 pts, and 11 8 pts)
  
• Food product is maintained at the proper
  temperature during storage, preparation, and
  display.

41
HACCP Scoring - Preparation
Points 4 4 3 3 3 2 2

1. Food product was cooled properly.
2. Food product was reheated properly.
3. All frozen food was thawed properly.
4. No evidence of spoilage or other contamination of
   food.
5. Proper washing/blanching technique or chemical
   sanitation was utilized for fruit and vegetables.
6. Color-coded cutting boards are utilized and
   maintained properly.
7. All employees are provided with and utilize
   calibrated thermometers.

42
HACCP Scoring - Storage
Points 4 3 2 2 1 1 1 1

• All foods are stored properly / stored in order
  of final cook temperature / and are stored in a
  shallow container (4-inches or less).
• Food product is covered, consistently dated,
  labeled, and rotated shellfish tags kept 90
  days.
• All toxic items are stored and labeled properly.
  
• All refrigeration, freezer and warming units are
  functioning properly.
• No dented cans were observed.
• All single-service items are stored and displayed
  to minimize cross-contamination potential and are
  not reused.
• All service ware items are stored and displayed
  to minimize cross-contamination potential.
• All refrigerators are provided with functioning
  thermometers.

43
HACCP Scoring Ice Machine
Points 2 1

• Interior and exterior ice machine surfaces are
  clean.
• The ice scoop is stored in a manner that will not
  encourage cross-contamination.

44
HACCP Scoring - Display
Points 2

• All food is properly protected with sneeze
  guards, dome covers, or other protective device.
  Tongs are available.

45
HACCP Scoring - Ware Washing
Points 3 4 4 2

• The mechanical dishwashing/pot-washing machines
  are all functioning properly.
• The three-compartment sink was maintained
  properly to wash, rinse, and sanitize.
  Three-step process was followed correctly.
• Sanitizer dip buckets, clean cloths and spray
  bottles are provided at each station, labeled
  properly and maintained at proper concentration.
• Appropriate sanitizer test strips are provided
  and maintained in good condition.

46
HACCP Scoring - Logs
Points 3 2 2 2 2 2

• Line temperature logs.
• Cooling logs.
• Refrigeration logs.
• Ware washing logs.
• Receiving temperature logs.
• Sanitizer dispenser/concentration logs.

47
HACCP Scoring - Housekeeping
Points 3 1

• Food contact surfaces of equipment and utensils
  are designed, constructed, installed, stored and
  maintained properly.
• Non-food contact surfaces are clean to sight and
  touch.

48
HACCP Scoring Structure/facility
Points 3 1 2

• All plumbing is installed and maintained to
  prevent backflow, back-siphonage and maintain
  appropriate hygiene.
• All light fixtures are covered or equipped with
  shatterproof bulbs and provide adequate lighting.
• Floors/walls/ceilings are maintained in good
  condition and are insect/rodent proof.

49
HACCP Scoring Pest Control
Points 3

• Facility is maintained pest-free.

50
HACCP Scoring Laboratory

• Number of Samples divided by number of
  unacceptable samples
• Example
• 8 food samples collected
• 3 were unacceptable or unsatisfactory
• 5 samples are acceptable
• Lab score is calculated by
• Number of acceptable samples divided by number of
  total samples x 100
• Thus, 5/8 x 100 62.5

51
HACCP Scoring Total Scoring

• HACCP Score Sheet (weighted at 85)
• Food Results (Lab score), (weighted at 15)
• Example
• HACCP Score Sheet is 75
• Food Lab Score is 62.5
• Total Score is calculated
• 75 x 0.85 63.75
• 62.5 x 0.15 9.375
• TOTAL HACCP Score 73.125 73
• Note always round down for HACCP scoring

52
Food Sampling Basic Skills

• What to collect ?
• Why to collect ?
• How to collect ?
• Where to send the samples ?
• Holding time/temperatures
• How to interpret results ?

• E. Coli

53
Walk Through of Facility

• Brief abbreviated inspection
• Use HACCP Scoring sheet
• Use proper PPE (gloves, apron, hair restraint,
  face shield)
• Discuss with kitchen staff

54
Hands on - Calculations of Score

• If observation score is 80 and food samples were
  collected and analyzed as follows, what is
  overall HACCP score?
• 5 food samples collected with 2 samples being
  unacceptable
• What is total HACCP Score?

55
Hands on - Answers

• If observation score is 80 and Food was
  collected and analyzed as follows, what is
  overall HACCP score?
• 5 food samples, 2 unacceptable (3 of 5
  acceptable)
• TOTAL SCORE IS 85 OBSERVATION SCORE AND 15
  FOOD SCORE
• OBSERVATION SCORE 80 X 0.85 68
• FOOD SCORE 3/5 X 100 X 0.15 9
• TOTAL HACCP SCORE IS 68 9 77

56
Hands on Thermometers

• Show how to change from C to F on the thermometer
• Show how to retrieve the max temperature of a
  dishwasher

57
Hands on Calibration Strips

• Show how to calibrate a Quat sanitizer
• Show how to calibrate a chlorine-based sanitizer
• Show how to calibrate an iodine sanitizer

58
Thermometers Calibration Strips
59
Sample HACCP Documentation Log
60
Review of Food Safety Standard

• Paper and e-copy to be distributed
• Objectives
• Requirements
• Responsibilities
• Definitions
• Questions?

61
BENCHMARKING OUR KITCHENS

• Ultimate goal is 100 consistently. Where are we
  now? Where do we want to go? How do we get
  there?
• Food service providers (Fortune 500, cruise
  ships, hospitals, hotels, restaurants,
  universities) typically have the following
  criteria
• Below 90 Failing
• Presence of pathogens in food samples
• E. Coli / Listeria / Salmonella
• Goal of excellence maintain score at least 90
• Ultimate goal of 100 with no unacceptable food
  samples
• Unacceptable is presence of pathogens above limits

62
ON THE ROAD TO EXCELLENCE - PV

• 55 HACCP score in May 2010
• Robust action plan, commitment, leadership
• Reinspection score in September 2010 is 88
  challenge is sustainability

63
Test Your Knowledge

• Sanitizers (types, calibration ranges, 3 step
  process)
• Temperatures (dishwasher, food line, chilled
  items)
• Cutting Boards (colors for which items)
• Food storage placement
• HACCP Logs
• HACCP Scoring
• Calibration strip usage
• Thermometer usage
• Damaged goods
• Pest control

64
QUESTIONS / COMMENTS?
Thank You ! What questions do you have?