Writing A HACCP-Based Food Safety Plan For Schools
Writing a HACCP-Based Food Safety Planfor SchoolsParticipant’s WorkbookPROJECT COORDINATORLiz Dixon, MSEXECUTIVE DIRECTORAleshia Hall-Campbell, Ph.D., MPHKey Area: 2 OperationsUSDA Professional Standards Code: 2600 Food Safety and HACCP2020
Institute of Child NutritionThe University of MississippiThe Institute of Child Nutrition was authorized by Congress in 1989 and established in 1990 at theUniversity of Mississippi in Oxford and is operated in collaboration with The University of SouthernMississippi in Hattiesburg. The Institute operates under a grant agreement with the United StatesDepartment of Agriculture, Food and Nutrition Service.PURPOSEImprove the operation of child nutrition programs through research, education and training, andinformation dissemination.VISIONLead the nation in providing research, education, and resources to promote excellence in childnutrition programs.MISSIONProvide relevant research-based information and services that advance the continuous improvementof child nutrition programs.This project has been funded at least in part with Federal funds from the U.S. Department ofAgriculture, Food and Nutrition Service through an agreement with the Institute of Child Nutrition atthe University of Mississippi. The contents of this publication do not necessarily reflect the views orpolicies of the U.S. Department of Agriculture, nor does mention of trade names, commercialproducts, or organizations imply endorsement by the U.S. government.The University of Mississippi is an EEO/AA/Title VI/Title IX/Section 504/ADA/ADEA Employer.In accordance with Federal law and U.S. Department of Agriculture policy, this institution isprohibited from discriminating on the basis of race, color, national origin, sex, age, or disability.To file a complaint of discrimination, write USDA, Director, Office of Civil Rights; Room 326-W,Whitten Building, 1400 Independence Avenue, SW, Washington, DC 20250-9410 or call (202) 7205964 (voice and TDD). USDA is an equal opportunity provider and employer. 2020, Institute of Child Nutrition, The University of Mississippi, School of Applied SciencesExcept as provided below, you may freely use the text and information contained in this documentfor nonprofit or educational use with no cost to the participant for the training providing the followingcredit is included. These materials may not be incorporated into other websites or textbooks andmay not be sold.Suggested Reference Citation:Institute of Child Nutrition. (2020). Writing a HACCP-based food safety plan for schools. University,MS: Author.The photographs and images in this document may be owned by third parties and used by theUniversity of Mississippi under a licensing agreement. The University cannot, therefore, grantpermission to use these images.Please contact helpdesk@theicn.org for more information.Institute of Child Nutrition06/05/2019iii
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Table of ContentsIntroduction . 1Functional Area and Competencies . Error! Bookmark not defined.Professional Standards . Error! Bookmark not defined.Workshop Objectives . 2Ground Rules . 3Key Terms . 4Day 1 . 5Lesson 1 – Before You Get Started . 7Lesson 2 – Creating Your Food Safety Plan. 25Writing Your HACCP-Based Food Safety Plan. 25Day 2 . 49Group Breakout Session 1 Discussion Topics . 51Group Breakout Session 2 Discussion Topics . 55Day 3 . 63Lesson 3 – Implementation of a HACCP-Based Food . 65Resources . 73References . 73Institute of Child Nutritionv
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Participant’s WorkbookIntroductionWriting a HACCP-Based Food Safety Plan for SchoolsIntroductionWelcome to the Institute of Child Nutrition’s (ICN) Writing a HACCP-Based Food Safety Plan forSchools. ICN and United States Department of Agriculture (USDA) developed this workshop inresponse to the need for school nutrition directors and food safety personnel to have time andresources to develop a school-specific, Hazard Analysis Critical Control Point (HACCP)-basedfood safety plan.The purpose of a food safety plan is to ensure the food served to children in the Child NutritionPrograms is safe. By controlling hazards that may occur or may be introduced into foods, schoolnutrition employees can safeguard food. An effective food safety program will help control foodsafety hazards that might occur during all points in foodservice ‒ receiving, storing, preparing,cooking, cooling, reheating, holding, packaging, transporting, and serving. A truly effective foodsafety plan needs to be developed for a specific school nutrition program (SNP). By developinga food safety plan for the specs of a school (equipment, staff, physical location, etc.), thenumber of hazards can be significantly reduced for that site.The goal of this 2.5-day workshop is for participants to take a detailed draft of a school-specific,HACCP-based food safety plan back to their SNPs. It begins with a basic overview of HACCPprinciples and food safety. Next, it details how to design a school-specific, HACCP-based foodsafety plan. Participants will be provided with interactive templates and sample documents tohelp with development. They will have the opportunity to complete these templates for theirSNPs during the workshop.The Writing a HACCP-Based Food Safety Plan for Schools workshop provides the time andresources needed to develop a school-specific, HACCP-based food safety plan. Participants willhave access to an experienced trainer to help guide them through the development process.They will also be given the opportunity to network with other school nutrition directors and foodsafety personnel to help troubleshoot challenges. By incorporating an interactive experience,participants will create a school-specific HACCP-based food safety plan. This instructor-ledtraining incorporates individual work, group discussion, partner work, pre-made templates, andother resources.Institute of Child Nutrition1
Writing a HACCP-Based Food Safety Plan for SchoolsParticipant’s WorkbookIntroductionFunctional Area and CompetenciesFunctional Area 4: Food Security, Sanitation, and SafetyCompetency 4.1: Establishes policies and procedures to ensure food is prepared and served ina sanitary and safe environment.Knowledge Statements: Knows basic principles and techniques of foodservice sanitation and food safety. Knows Federal, State, and local sanitation and food safety requirements. Knows principles of foodborne illness prevention. Knows fundamentals of Hazard Analysis Critical Control Point (HACCP)-based standardoperating procedures.Competency 4.2: Provides leadership in creating a safe work environment for school nutritionoperations.Knowledge Statements: Knows principles for selecting, storing, using, and maintaining chemical supplies andother hazardous materials. Knows principles of creating and maintaining a safe work environment.Source: Institute of Child Nutrition. (2009). Competencies, knowledge, and skills for district-level school nutrition professionals in the21st century. school-professionalsProfessional StandardsFOOD SAFETY AND HACCP TRAINING – 2600Employee will be able to effectively utilize all food safety program guidelines and healthdepartment regulations to ensure optimal food safety.2610 – Practice a HACCP-based program.2620 – Practice general food safety procedures.2630 – Practice Federal, State, and local food safety regulations and guidance.2640 – Promote a culture of food safety behaviors in the school community (includes training onfood allergens).Key Area: 22Institute of Child Nutrition
Participant’s WorkbookIntroductionWriting a HACCP-Based Food Safety Plan for SchoolsWorkshop ObjectivesAt the end of this workshop, participants will be able to accomplish the following objectives:1. Explain HACCP.2. Demonstrate the importance of a HACCP-based food safety plan for schools.3. Evaluate prerequisite programs needed for developing a HACCP-based food safetyplan.4. Compose the overview of the school nutrition program and a description of each schoolsite.5. Examine and construct the components of a food safety plan.6. Investigate the current resources available to assist in developing a HACCP-based foodsafety plan.7. Integrate the HACCP-based food safety plan into your school nutrition program.8. Write an action plan for training and implementing the food safety plan.9. Create a plan for validating and updating your HACCP-based food safety plan in thefuture.Ground RulesThe following are ground rules and expectations for this training:1. Show up on time and come prepared.2. Stay mentally and physically present.3. Let everyone participate.4. Listen with an open mind.5. Think before speaking.6. Attack the problem, not the person.Institute of Child Nutrition3
Writing a HACCP-Based Food Safety Plan for SchoolsParticipant’s WorkbookIntroductionKey TermsKey TermsDefinitionCritical control pointThe point in the flow of food where a hazard can be prevented,eliminated, or reduced to a safe levelCritical limitsMinimum or maximum limits that must be met to prevent thehazard or reduce it to a safe levelInternal cooking temperatureThe recommended final internal cooking temperature for timeand temperature control for safety in foods such as meat,poultry, eggs, and fishFlow of foodPath food takes through a kitchen beginning with purchasingthrough receiving, storage, production, holding, serving,cooling, and reheatingHazard Analysis Critical ControlPoint (HACCP)A specific approach for identifying food safety hazards thatinvolves finding potential food safety issues in your programand implementing preventive measuresNational School Lunch Program(NSLP)A federally assisted meal program operating in public andnonprofit private schools and residential child care institutions;established under the National School Lunch Act, signed byPresident Harry Truman in 1946Prerequisite Food Safety ProgramsNecessary food safety programs to have in place to addressoperational and sanitation conditionsRisk factorA hazard that increases a person’s chances of developing adiseaseStandard Operating Procedure(SOP)Written best practices and procedures for producing safe foodthat addresses basic cleaning and sanitation programs andeach step in the foodservice process (purchasing, receiving,storing, preparing, cooking, serving and holding, cooling,reheating, and transporting)Safety Data Sheet (SDS)Documents produced by a chemical manufacturer that containinformation about the chemical such as physical, health, andenvironmental health hazards; protective measures; and safetyprecautions for handling, storing, and transporting the chemicalSchool Food Authority (SFA)The governing body responsible for the administration of oneor more schools; has the legal authority to operate the programtherein, or be otherwise approved by FNS, to operate theprogramTime/Temperature Control forSafety Foods (TCS)Foods that require control of time and temperature to limitpathogenic microorganism growth or toxin formation4Institute of Child Nutrition
Writing a HACCP-Based Food Safety Plan for SchoolsParticipant’s WorkbookDay 1Day 1TimeTopicWork Style30 minutesIntroductionTrainer1.5 hoursLesson 1 ‒ Before You Get StartedTrainer3 hoursLesson 2 ‒ Creating Your HACCP-Based Food Safety PlanTrainer2.5 hoursWriting HACCP-Based Food Safety PlanIndividual Work30 minutesWrap UpTrainer8 hoursInstitute of Child Nutrition5
Writing a HACCP-Based Food Safety Plan for Schools6Participant’s WorkbookDay 1Institute of Child Nutrition
Writing a HACCP-Based Food Safety Plan for SchoolsParticipant’s WorkbookDay 1: Lesson 1Lesson 1 – Before You Get StartedIntroductionIn Lesson 1, we will discuss the programs and processes that need to be in place beforestarting the development of a school-specific, HACCP-based food safety plan. We will discussprerequisite programs, and develop a school nutrition program overview and school sitedescriptions.Objectives1. Explain HACCP.2. Demonstrate the importance of a HACCP-based food safety plan for schools.3. Evaluate prerequisite programs needed for developing a HACCP-based food safetyplan.4. Compose the overview of the school nutrition program and a description of each schoolsite.Institute of Child Nutrition7
Participant’s WorkbookDay 1: Lesson 18Writing a HACCP-Based Food Safety Plan for SchoolsInstitute of Child Nutrition
Writing a HACCP-Based Food Safety Plan for SchoolsParticipant’s WorkbookDay 1: Lesson 1Importance of HACCPAccording to the Centers for Disease Control and Prevention (CDC, 2018), each year: One in six Americans get sick (roughly 48 million people) 128,000 are hospitalized 3,000 die from foodborne illnessesCDC data reveals that the incidence of many foodborne illnesses has not changed significantlyin recent years. Half of the reported cases of foodborne illnesses occur in children under 15 years ofage.Under 15Food safety is a key responsibility of every school nutrition employee, manager, anddirector.Institute of Child Nutrition9
Participant’s WorkbookDay 1: Lesson 1Writing a HACCP-Based Food Safety Plan for SchoolsHazard Analysis Critical Control PointsHACCP is a specific approach for identifying food safety hazards. Find potential food safety issues in your program and implement preventative measures. Seven HACCP Principles:1. Conduct a hazard analysis.2. Determine the critical control points (CCPs).3. Establish critical limits.4. Establish monitoring procedures.5. Establish corrective actions.6. Establish verification procedures.7. Establish recordkeeping and documentation procedures.Process Approach Food and Drug Administration (FDA) developed the Process Approach to helpimplement a HACCP-based food safety plan. USDA adopted this modified form of HACCP when they developed the Guidance forSchool Food Authorities: Developing a School Food Safety Program Based on theProcess Approach to HACCP Principles. The Process Approach is a practical method for writing a HACCP-based food safetyplan.Children in SchoolsOn an average day, over 30 million children are served school meals. School nutrition mealshave the potential of affecting large numbers of children. Young children, especially those in elementary schools, are at risk for foodborne illness.oDeveloping immune systems lowers their ability to fight infectionoLower body weight reduces the dose of a pathogen needed to sicken themoLimited control over diet and related food safety risksoReduced stomach acid production decreases their capacity to kill harmfulbacteria Children with food-related disabilities.oYoung age and disabilities vulnerable to foodborne illnessoFood allergies and intolerances, celiac disease, diabetes, PKU, need for modifiedtexture foods, etc.10Institute of Child Nutrition
Writing a HACCP-Based Food Safety Plan for SchoolsParticipant’s WorkbookDay 1: Lesson 1A food safety plan that describes how to provide safe meals for these children is especiallyneeded.Child Nutrition Programs and HACCP Child Nutrition Reauthorization Act of 2004: requires a food safety program based onHACCP principles for school nutrition programs Richard B. Russell National School Lunch Act: amended and includes the food safetyrequirements established in the Healthy, Hunger-Free Kids Act of 2010, and the ChildNutrition and WIC Reauthorization Act of 2004oRequires School Food Authorities (SFAs) to implement a food safety programbased on HACCP principlesoFood safety program must apply to all locations where food is stored, prepared,or served throughout the schoolPrevention, the Heart of HACCPSanitation Proper sanitation helps prevent foodborneillness outbreaks. Write out good sanitation practices andcleaning schedules.Personal Hygiene Good personal hygiene practices help preventfoodborne illness. Prevent the spread of foodborne illness by:oWashing hands properlyoNot touching ready-to-eat food withbare handsoNot coming to work sickInstitute of Child Nutrition11
Participant’s WorkbookDay 1: Lesson 1Writing a HACCP-Based Food Safety Plan for SchoolsTemperature Control Controlling the temperature of food helps prevent the growth of bacteria. Keep food out of the temperature danger zone(TDZ) (41 F – 135 F).oBacteria can grow rapidly, doubling innumber every 20 minutes. Foods such as meat, poultry, fish, cut tomatoes, cutmelons, and leafy greens are particularlysusceptible.ReferencesCenters for Disease Control and Prevention. (2018). Burden offoodborne illnesses in the United index.htmlInstitute of Child Nutrition. (2018). Keep it clean.www.theicn.org/foodsafetyInstitute of Child Nutrition. (2018). Personal hygiene.www.theicn.org/foodsafetyInstitute of Child Nutrition. (2015). Temperature mini-poster. www.theicn.org/foodsafetyU.S. Food and Drug Administration. (2017). HACCP principles & application plicationguidelines#princ12Institute of Child Nutrition
Writing a HACCP-Based Food Safety Plan for SchoolsParticipant’s WorkbookDay 1: Lesson 1Temperatures Through Food ProductionImportantTemperaturesWhy It Is ImportantBest PracticesPurchasing Cold food: 41 F andbelow Hot food: 135 F andaboveBuy from vendors that have good foodsafety practices in place to ensure thefood you purchase has not beentemperature abused. Buy from reputable vendors. Include food safety standards in purchasing agreements.Receiving Refrigerated food: 41 Fand below Frozen food: at or below32 F Hot food: held at or above135 FCold foods must be received at 41 For below so that it is not in thetemperature danger zone. Frozen foodmust be frozen and contain no icecrystals. Ice crystals are a sign that thefood has been thawed and refrozen. Keep the receiving area clean. Inspect the delivery truck. Make sure it is clean and free of odors. Checkfood temperatures, paying particular attention to frozen and refrigeratedproducts. Look for signs of contamination and container damage. Reject damagedpackages; their contents may also be contaminated or damaged. Check for the separation of raw and ready-to-eat or prepared foods duringtransport. Store foods immediately.Institute of Child Nutrition13
Participant’s WorkbookDay 1: Lesson 1ImportantTemperaturesWriting a HACCP-Based Food Safety Plan for SchoolsWhy It Is ImportantBest PracticesStoring Dry storage areas:between 50 F and 70 F Refrigerated storagea
Writing a HACCP-Based Food Safety Plan for Schools Participant’s Workbook Introduction 2 Institute of Child Nutrition Functional Area and Competencies Functional Area 4: Food Security, Sanitation, and Safety Competency 4.1: Establishes policies and procedures to ensure food i
1.3 Advantages of HACCP 1.4 Application of HACCP 1.5 HACCP and Food Safety Standards 2. The Codex guidelines for the application of the HACCP system 2.1 The HACCP system 2.2 Definitions 2.3 Principles of the HACCP system 2.4 Application of the HACCP principles 3. Assemble the HACCP team - Step 1 3.1
Table of Most Likely Hazards/Control Measures for Juice VI. Preparing for HACCP A. Getting People Ready B. HACCP Training and HACCP Resource Materials 1.0 Juice HACCP Alliance Training Curriculum 2.0 USDA/FDA HACCP Training Programs and Resources Database V
Developing a HACCP Plan. The HACCP Plan must be developed specifically for the product and process implemented. Therefore, HACCP plans will vary depending on the actual product being processed. Generic HACCP plans can serve as useful guides in the development of process and product HACCP plans. However, it is essential that the unique .
processes is to provide guidance in developing a HACCP plan. 1. There must be a thorough understanding of HACCP principles when developing a HACCP plan. 2. Please refer to the "Reduced Oxygen Packaging Fact Sheet" 3. Please refer to the information sheet "What is needed in a HACCP Plan." ROP HACCP Plan must contain the following: 1.
Basic HACCP Basic HACCP Juice & Beverage Advanced HACCP Accredited by the International HACCP Alliance Receive a certificate of completion Teaches you how to develop & implement an effective food safety plan based on CODEX HACCP specifications, which is required by th
Curriculum Subcommittee (Human Food) Model Food Work Group Animal Food Subcommittee Content Work . the “standardized curriculum” recognized by FDA Training will be one means to become “Preventive . HACCP regs FDA Juice HACCP regs USDA HACCP regs Codex HACCP Annex NCIMS Da
the HACCP principles. HACCP stands for Hazard Analysis Critical Control Points. Why HACCP? There are 7 HACCP principles that guarantee food safety: The food chain from production through to serving is a long one, with many moments where the food safety is put at risk.
the “standardized curriculum” recognized by FDA Training is one means to become “Preventive ontrols Qualified Individual” required by P Rules . HACCP regs FDA Juice HACCP regs USDA HACCP regs Codex HACCP Annex NCIMS Dairy HACCP art. Verification & Recordkeeping Historica
