Introduction to HACCP* Process Categories

1. Introduction to HACCP* Process Categories *H – Hazard A – Analysis C – Critical C – Control P - Points Click on arrow to move forward

2. What does a HACCP* Food Safety Program do? HACCP* reduces the risk of foodborne hazards by focusing on each step of the food preparation process from receiving to service. Following HACCP* safe food handling procedures reduces the possibility of causing illness, disability or even death when preparing and serving food to students. *H – Hazard A – Analysis C – Critical C – Control P- Points Click on arrows to move forward or backward

3. What are the requirements of a school district’s HACCP Food Safety Plan? • Written plan • Implementation in each prep/serving site • Identification of Process Categories for food items/recipes w/PHFs (see next slide) • Documentation of Critical Control Points • Written Standard Operating Procedures – HACCP SOPs 1-31 • Recordkeeping • Monitoring • Documentation of Corrective Actions Click on arrows to move forward or backward

4. What are PHFs? Potentially Hazardous Foods Dairy Products Beef Chicken Turkey Pork Eggs Fish Cooked Vegetables Cut Fresh Melon Click on arrows to move forward or backward

5. What are process categories? Process categories group food items/recipes into one of three process categories depending on the number of times the food goes through the temperature danger zone. • No Cook Process – Zero trips • Same Day Service Process – 1 trip through the temperature danger zone • Complex Food Process – more than 1 trip through the danger zone Click on arrows to move forward or backward

6. Process Categories and Trips through the Temperature Danger Zone • Source: FDA, 2005. Source: FDA

7. Process Categories - Definitions • No Cook Process - Food is kept cold from preparation through service. (example - milk) • Same Day Service Process - Food is prepared hot & served hot the same day. (baked chicken) • Complex Process - Food is prepared hot and then cooled before service, or cooled, stored and reheated before service. (All hot leftovers are in the complex process category) Click on arrows to move forward or backward

8. Process # 1 No Cook Preparation What are the HACCP procedures that assure safety of foods? • Hand washing • Employee health policy • Temperature control Click on arrows to move forward or backward

9. Process # 2Same Day ServicePreparation What are the HACCP procedures that assure safety of foods? • Hand washing • Employee health policy • Temperature control • Cooking foods to correct internal temperature Click on arrows to move forward or backward

10. Process # 3 Complex Food Preparation What are the HACCP procedures that assure safety of foods? • Hand washing • Employee health policy • Temperature control • Cooking foods to correct internal temperature • Cooling foods • Reheating foods Click on arrows to move forward or backward

11. What are employees’ responsibilities for process categories? • Follow directions in daily Menu Notes and Updates. • Use standardized recipes as directed. • Be able to identify the process category for the food items/recipes w/PHFs. • Follow heating and cooling directions on recipes . • Complete daily HACCP records accurately. Click on arrow to move back or END SHOW ->