Quality, Presentation, and Implementing HACCP

1. Quality, Presentation, and Implementing HACCP Culinary Skills Workshop June 2013

2. Objectives • Explore quality standards in delivering fresh, appealing foods to students. • Review HACCP principles and tools to document and verify your district’s HACCP plan.

3. Objectives • Discuss the manager’s role to ensure that safe, quality meals are provided to students.

4. Manager’s Role • Oversee Program • Identify Training Needs • Monitor Compliance • Evaluate • Maintain Documentation

5. What does “quality” mean to you?

7. Product Quality Factors During Production • Standardized recipes • Production equipment • Production schedules • Sanitation practices • Food production handling techniques

8. Eight Keys to Success • Purchasing • Receiving and Storage • Proper Handling • Preparation and Cooking

9. Eight Keys to Success • Serving • Line Presentation • Proper Handling • Marketing

10. Purchasing • Commodity dollars • What to process • Who to process with • Frozen vs. canned vegetables • Purchase from HACCP certified vendors

11. Receiving and Storage • Check temperatures immediately • Check dating • Check for any signs of damage

12. Receiving and Storage • Store products appropriately • Practice FIFO

13. Proper Handling • Practice proper techniques for thawing according to Serve Safe • In refrigeration at or below 41° • Running water at or below 70°

14. Preparation and Cooking • For all raw items follow guideline set forth by Serve Safe • Processed items follow the manufacturer’s instructions

15. Preparation and Cooking • Develop standards for batch cooking • Ensure ovens are properly calibrated • Enforce use of recipes • Standardized recipes

16. Proper Holding • Serve hot foods hot • Minimum temperature of 140° • Hot wells controls • Holding cabinets • Serve cold foods cold • Maximum temperature 41°

17. Serving • Proper serving utensils • Storage and food • Heat resistant handles • Minimize bare hand contact

18. Serving • Proper personal hygiene • No dangle earrings, fake fingernails, polish, rings • Proper hand washing • Polite and courteous service

19. Line Presentation • Signage • All items should be labeled • Clean easy to read menu boards with pricing

20. Line Presentation • Use garnishes when possible • elevators • risers • Keep serving line clean and free from debris

21. Marketing • Utilize promotions • To create excitement • To boost participation when needed • Enhance awareness of the Child Nutrition Department

22. Marketing • Solicit involvement from brokers and manufacturers • Communicate upcoming special events

23. Actions to Ensure Quality • Plan food production for just-in-time service. • Review the recipe and organize equipment and ingredients before beginning production. • Always use the correct culinary technique. • Deliver only the products that meet quality standards.

24. Food Presentation

25. Objectives • Identify key elements of food presentation. • Evaluate the atmosphere of the cafeteria serving line.

26. The Serving Line • How does the line look? • The entire serving area should look nice and appealing, not just the food.

27. The Serving Line • Use pans that fit properly into steam table wells. • Use appropriate serving tools and utensils

28. 5 Key Elements of Presentation • COLOR • Shape • Simplicity • Height • Texture

29. Colorful Serving Line

30. Colorful Serving Line

31. Colorful Serving Line

32. Color

33. Color: Preparation Techniques

34. Texture

35. Texture Names Crunchy Baby Carrots Tender Corn Ripe Green Tip Banana Crusty Whole Wheat Roll Cold Chocolate Milk • Grilled Chicken Strips • Mild Mozzarella Cheese • Crisp Mixed Greens • Hearty Red Kidney Beans • Creamy Dressing

36. Shapes: Food Variety

37. Shapes: Food Variety

38. Shapes: Food Variety

39. Simplicity

40. Height

41. Self-Serve Packaging

42. Balance • Presentation must be balanced through the selection of food by choosing complementary flavors, seasonings, and food groups. • Food should be prepared using different but complementary cooking methods and arranging it in an appetizing presentation.

43. Flow • The focal point is the necessary starting point from which the flow should begin. • The sense of flow will be stronger with an interesting set up. • The customer should be led down the line by pleasant displays of food choices.

44. Atmosphere • The atmosphere of the serving area and dining area influence customer participation.

45. Take a Look at the Cafeteria • Is it well lit? • Is the food inviting? • Is there adequate room to sit? • Do you have a smile on your face? • Are the decorations cheerful? • Do you show attention to detail? • Are customers happy when they enter the cafeteria?

46. Take a Look Cont’d. • Is signage posted at or near the beginning of the serving line identify components of the reimbursable meal? • Does the serving line move quickly and continuously? • Is the temperature of the room comfortable? • Does your cafeteria convey a positive atmosphere?

47. Why Implement HACCP? • To ensure that the food served to children is as safe as possible. • Federal regulations require schools to have a HACCP Plan.

48. What is HACCP? • A food safety system that focuses on food.

49. What is HACCP? H hazard A analysis C critical C control P points

50. Hazard Analysis • Identification of hazards than can contaminate food.