Hazard Analysis Critical Control Points (HACCP) Plan

Transcription

1 We Think Food Because Kids Can t Think Without It Hazard Analysis Critical Control Points (HACCP) Plan 1. Food Safety (A standard set by state health inspection regulations.) A. Hot Food Entrée Bring all food up to proper temperatures when cooking, roasting, steaming, baking, and heating prior to putting on serving line. Probe food to check temperature. Cover and take immediately to preheated serving line or hot wells that are set at safe holding temperatures. Foods that are not at proper temperatures will not come up to temperature in the hot box or wells. Food must be at 140 degrees at all times. All food should be scheduled for cooking and/or heating as close to serving times as possible. If holding equipment does not hold at safe temperatures for short periods of time, initiate a work order and hold food in a warm oven. Food should be put down in wells on serving line in small quantities and checked periodically for safe temperatures. All meats, excluding pre-breaded and lunch meats, need to be placed in a liquid base for holding and serving. Use a beef stock or chicken stock depending on the item. Manager and cook should have a temperature probe to be used throughout prep time and service.

2 Page 2, cont. B. Cold Food Items All foods and condiments needed to be chilled prior to preparation and pre-dishing. Canned fruits and items to be served cold should be placed in refrigeration the day before serving. Keep cold foods exposed to room temperature to a minimum. Food should be placed on ice or ice blankets in small quantities for serving. Replenish frequently during serving. Refrigerators must maintain proper temperatures. Initiate work orders for repair of district equipment if not functioning properly or not holding proper temperatures. C. Freshly Prepared Foods/Salads & Fresh Fruits Foods should not appear dried out, discolored or wilted. Food Containers should not have signs of age. Cheese should not look congealed. Order more frequently; schedule several deliveries staggered through the week to insure freshness of produce. Avoid over ordering and over preparing. If necessary, take orders in the morning to prevent having to throw away excess salad.

3 Page 3, cont. 2. Food Quality/Quantity A. Adequate Quantities All district wide menu items must be available for all students throughout breakfast and lunch. This means that if the menu says Taco or Soft Taco, Both items must be available throughout serving. Appropriate condiments must be available i.e., salad dressings for salads, ketchup, mustard and mayonnaise. B. Correct Portion Sizes Food should be portioned using standardized level measuring utensils (slotted spoons are not standardized serving utensils). ¼ cup and/or ½ cup are the proper portion size for all fruits and vegetables for everyone. Adult portion sizes are the same as the student portion sizes. Desserts should be portioned according to the Quantity Foods Recipe Book. C. Palatability & Eye Appeal Food temperatures at unsafe levels negate palatability.

4 Page 4, cont. Food should not appear over or undercooked. Some examples of over cooked foods are dried out pasta, reheated pizza or hard nuggets. Examples of under cooked foods are gooey cakes, doughy breads or meats cooked from the raw state that have not reached minimum temperatures during the cooking time. Green vegetables should be bright green. Cook in small batches throughout the serving time to attain this. Use the convection mode on the steamer. Vegetables cook in five minutes. Food should appear with the proper texture, color and be uniform in size. D. Offer versus Serve USDA does not permit the pre-plating of meals. This does not meet the offer versus serve requirements. Students at the Middle School level and higher are to be allowed to make their individual choices. E. Current Recipe Books Verification that the books are up-to-date with all new and revised recipes inserted into the proper book as required. F. Location of Recipe Books Verification that the recipe books are kept in their respective areas.

5 Page 5, cont. G. District Wide Recipes Verification that cooks are using same recipes district-wide. H. Identification of Reimbursable Meal Servers must be able to identify a reimbursable meal according to the traditional meal plan. I. Sample Trays Sample trays for breakfast and lunch must be stored for five (5) days and contain a full serving of each food served on the reimbursable meals. This includes one of each milk, each shipment. Do not include leftovers. 3. Marketing and Merchandising A. Dress Code Employees will observe the posted Dress Code, Grooming Standard and Etiquette police at all times. B. Attractive Display of Foods All foods should be colorfully displayed. Serving pans on the hot food line should be replenished when they are ½ full. The trays should not appear empty. Empty or stacked pans on the serving line are unattractive.

6 Page 6, cont. Contents of steam table pans should not exceed the top of the pan, lids should fit flush. C. Follow District-Wide Menu All menu items listed on the menu must be available including sauces, gravies, toppings and specified desserts. D. Decorated Serving Area Posters are available from the Student Nutrition Program upon request. Serving areas should be bright and cheerful. E. And Justice For All Posters Every serving line must have a poster in full view. Posters are available from the Student Nutrition Program upon request. 4. Cleanliness A. Clean Serving Line Serving lines need to be free of all food debris on serving areas, tray slides, and floor. This means that if a student or server drops or spills anything on the tray slides, floor or serving line, someone from the cafeteria staff should clean it up immediately.

7 Page 7, cont. B. Cafeteria Staff Cleanliness Food Service Clothing must be clean and unwrinkled. Personal Hygiene: o Employees should bathe daily. o Employees should use adequate deodorant o Hair should be kept clean and neatly contained in hairnet as required by the Environmental Health Department. o Nails should be kept short, clean, and without nail polish. o Teeth and skins should be kept clean. o If any employee has an abrasion or cut on his/her hand, a bandage and gloves must be worn in food preparation areas. C. Kitchen Routine Cleaning All kitchen equipment must be cleaned routinely. In addition, the following should be done as needed: o Floors should be swept and mopped daily. All debris should be cleaned from under and between equipment, including cleaning gas lines and water pipes. o Hood filter holds are cleaned regularly. o Fans and A/C vents should be cleaned regularly. o All storage areas should be free from debris and shelving cleaned regularly. o Bathroom should be cleaned regularly. o Small wares should be cleaned and properly stored. o Walls should be kept free from dust and cobwebs. o Slicers and choppers must be free of food debris to prevent cross contamination.

8 Page 8, cont. o Proofers should be free from debris and water changed regularly. o Refrigeration gaskets should be free from mold. D. Storage Areas Commodities need not be separated from purchased inventory in freezers and stockrooms. Purchased items need to be separated into categories, Food, Paper, Chemicals. which must be stored away from food and paper goods. For ease of identification, organize storage areas with same items together using first in, first out system. Store disaster food items separately and make them easily accessible. Remember lights may be off and you will be working in the dark. All disaster feeding items should be at the front of the stockroom and freezer. Avoid opening more than one case at a time with paper and refrigerated items. E. Infestation If you have a problem, you should have a documentation of phone calls to the exterminator and what has been done. If there is no resolution, you are required to inform the Student Nutrition Program.

9 Page 9, cont. 5. Record Keeping A. Post Production Records Examples of completed production records are attached for carrying over leftovers. All amounts prepared and leftovers must be completed daily. B. Pre-Planning Examples of completed pre-planned records are attached. Total projected servings and quantity needed must be completed for all items. C. Food Establishment Permit This must be posted on the reimbursed meal serving line or in cafeteria area. D. Health Inspection This must be posted on the reimbursed meal serving line or in cafeteria area. E. Temperature Charts Time, temperature and name of person checking the unit must be recorded on the temperature record daily.

10 Page 10, cont. Consult Food Service Director when off for more than three consecutive days to make arrangements to have temperatures read. This includes the summer months, winter vacation, and spring break. If storage unit is empty during summer break, specify on a monthly temperature reports (no recording is then necessary). Temperature must be kept for all three storage areas: Dry Storage, Refrigerated Units, Freezers. F. Student/Parent Involvement Two documented events need to be completed on a yearly basis, i.e., parents eating in the cafeteria, students taste testing, promotions, decorating, contests, etc. G. Commodities Commodities are to be used on a first in, first out basis. Commodities are to be clearly marked with an indelible marker. Unopened cases should be stored with the pack date facing out to ensure FIFO by pack date. When opened all cans must be marked with the same date as on the case H. Customer Charged Correctly All customers should be charged the proper amount for all items according to the price list.

11 Page 11, cont. 6. Fiscal Performance A. Food & Supply Cost Schools can improve food cost by focusing on the following: o Utilize commodities (USDA free foods) o Minimize waste o Insure no theft o Charge correct prices o Portion control o Use offer versus serve Improve supply cost o Insure no theft o Purchase only cost effective products off bit o Minimize waste o Avoid wrapping when not necessary o Avoid supplying the entire school with cleaning supplies o Avoid double plating B. Daily Per Cap Revenue divided by the number of serving days and the average daily attendance. C. Per Cap Benchmark (your cafeteria per cap compared to the per caps of similar programs.)

12 Page 12, cont. Your per cap can be improved by increasing revenue and participation. To accomplish this you should: Offer popular, cost effective additional entrees. Increase school prepared a la cart and packaged items. Encourage students who pack their lunch to walk through the lunch line because they may wish to purchase a la carte items. Insure all items are charged for and appropriate monies are collected. Encourage schools to participate in Breakfast in the Classroom, Nutritional Break, or Grab-n-Go Breakfast. D. Labor Costs Kitchen should be staffed according to the district staffing plan. Vacant labor hours should not be filled by extending a regular worker s hours on a regular basis. This violates the Fair Labor Standards Act. Workers from the substitute list are only to be used to fill in, not as a permanent solution. Prior approval is required.

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