Handling a Food Recall and Batch cooking

1
Handling a Food Recall and Batch cooking
2
Overview

• How does LAUSD handle food recalls
• Instructions for batch cooking and why it is
  important

3
Purpose

• Using batching cooking as a way to prevent
  foodborne illness
• Standard Operation procedures in the event of a
  product recall.

4
Benefits and Goals

• Learn about handling food recalls
• Learn about batch cooking
• Better quality of food
• Better health

5
Food Recall

• In the case of a food recall as deemed by the
  Food and Drug Administration (FDA) or the United
  States Department of Agriculture (USDA), Food
  Services will notify appropriate Cafeteria and
  District offices.

6
Introduction

• Foodborne illness
• Caused by eating contaminated food or drink. 
• Each year there are
• 48 million Americans (1 in 6) who get sick,
• 128,000 who are hospitalized, and
• 3,000 who die from foodborne illness.

7
Handling Food Recall

• All recalled food shall be removed from use
  immediately, labeled clearly Do Not Use and
  placed under refrigeration, or store as
  appropriate. Do not discard any food.
• Recalled food will be collected from the Food
  Services Division via the District Pico Rivera
  Foods Warehouse/Transportation.
• The Food Services Manager or designee will
  observe that all recalled product are secured and
  separated from other foods and labeled Do Not
  Use.
• Follow instructions for collecting, returning or
  discarding the recalled product. (SOP HACCP 6-3)

8
Batch Cooking Overview

• What is Batch Cooking?
• It is way to prepare and cook as much food as is
  needed.
• Batch cooking is ideal for maintaining food
  temperature and quality.
• Batch Cooking involves dividing the food into
  smaller batches and cooking them one at a time,
  as needed.
• Measure temperature of each batch at two points.

9
Batch Cooking Instructions

• Allow temperature of cooking equipment to return
  to required temperatures between batches.
• Do not use hot holding equipment to cook or
  reheat foods.
• Food ingredients expose to room temperature for
  two hours or less, or food item should be
  returned to the refrigerator. TOTAL time of food
  at room temperature shall not exceed four hours.

10
Batch Cooking Instructions

• Use a calibrated thermometer to take temperatures
  of each batch of all potentially hazardous food
  products.
• Two readings should also be taken in different
  locations to assure thorough cooking to the
  appropriate temperature.
• Record the end-point cooking temperature on the
  Temperature Log.
• If recommended temperature is not met continue
  cooking.