Developed by:

Quality, Presentation, and Implementing

HACCPCulinary Skills

WorkshopJune 2013

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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.

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Objectives

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

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Manager’s Role

Oversee ProgramIdentify Training NeedsMonitor ComplianceEvaluate Maintain Documentation

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What does “quality” mean to you?

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EVALUATION FACTORSAppearance How the food should look

Texture or Consistency

How the food should feel in the mouth and how it cuts

Flavor How the food tastesService Temperature

The ideal temperature for serving the food

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Product Quality Factors During ProductionStandardized recipesProduction equipmentProduction schedulesSanitation practicesFood production handling

techniques

PurchasingReceiving and StorageProper HandlingPreparation and Cooking

Eight Keys to Success

ServingLine PresentationProper HandlingMarketing

Eight Keys to Success

PurchasingCommodity dollars

– What to process– Who to process with

Frozen vs. canned vegetables

Purchase from HACCP certified vendors

Receiving and StorageCheck temperatures

immediatelyCheck datingCheck for any signs of

damage

Receiving and StorageStore products

appropriatelyPractice FIFO

Proper HandlingPractice proper techniques

for thawing according to Serve Safe– In refrigeration at or below

41°– Running water at or below

70°

Preparation and CookingFor all raw items follow

guideline set forth by Serve Safe

Processed items follow the manufacturer’s instructions

Preparation and CookingDevelop standards for

batch cooking Ensure ovens are properly

calibratedEnforce use of recipes

– Standardized recipes

Proper HoldingServe hot foods hot

– Minimum temperature of 140°– Hot wells controls– Holding cabinets

Serve cold foods cold– Maximum temperature 41°

ServingProper serving utensils

– Storage and food– Heat resistant handles– Minimize bare hand

contact

ServingProper personal

hygiene– No dangle earrings, fake

fingernails, polish, rings– Proper hand washing

Polite and courteous service

Line Presentation

Signage– All items should be labeled– Clean easy to read menu

boards with pricing

Line PresentationUse garnishes when

possible– elevators– risers

Keep serving line clean and free from debris

MarketingUtilize promotions

– To create excitement– To boost participation when

needed– Enhance awareness of the

Child Nutrition Department

MarketingSolicit involvement from

brokers and manufacturers Communicate upcoming

special events

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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.

Food Presentation

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ObjectivesIdentify key elements of

food presentation.Evaluate the atmosphere

of the cafeteria serving line.

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The Serving LineHow does the line look?The entire serving area

should look nice and appealing, not just the food.

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The Serving LineUse pans that fit properly

into steam table wells.Use appropriate serving

tools and utensils

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5 Key Elements of PresentationCOLOR

ShapeSimplicityHeight

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• Texture

Colorful Serving Line

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Colorful Serving Line

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Colorful Serving Line

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Color

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Color: Preparation Techniques

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Texture

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Texture Names

Grilled Chicken Strips Mild Mozzarella

Cheese Crisp Mixed Greens Hearty Red Kidney

Beans Creamy Dressing

Crunchy Baby Carrots Tender Corn Ripe Green Tip

Banana Crusty Whole Wheat

Roll Cold Chocolate Milk

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Shapes: Food Variety

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Shapes: Food Variety

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Shapes: Food Variety

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Simplicity

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Height

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Self-Serve Packaging

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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.

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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.

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Atmosphere The atmosphere of the serving

area and dining area influence customer participation.

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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?45

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 quicklyand continuously?

Is the temperature of the room comfortable?

Does your cafeteria convey a positive atmosphere?

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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.

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What is HACCP?

A food safety system that focuses on food.

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What is HACCP?

H hazardA analysisC criticalC controlP points

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Hazard AnalysisIdentification of hazards

than can contaminate food.

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HazardsPhysicalChemical Biological

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Critical Control PointsControl hazards through

critical control points.Essential step in the food

flow to prevent, eliminate or reduce a food safety hazard.

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ExampleHamburger might have

harmful bacteria E.Coli.Cooking to a hot enough

temperature will kill the bacteria.

CCP is the cooking step.

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Seven Principles

1. Identify Hazards2. Identify Critical Control

Points3. Establish Critical Limits4. Establish Monitoring

Procedures

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Seven Principles

5. Establish Corrective Actions

6. Establish Verification Procedures

7. Establish Record-Keeping Procedures

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Advantages of HACCPImprove control of food

processes.Help comply with

government regulations.

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Advantages of HACCPProvide continuous self-

inspection and self improvement.

Help with complaints and legal action.

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Foodborne illness occurs when a person becomes ill from eating food that contains a biological, chemical, or physical hazard.

Why do you need to know about food safety?

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Foodborne outbreak occurs when 2 or more people experience the same illness after eating the same food.

Why do you need to know about food safety?

Developed by:

Why Risk It?

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Lawsuits

Financialloss

Sickcustomers

Reputation

The Costs to Your District are Great

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Actions Contributing to Foodborne Illnesses Holding food too long in

temperature zone (41oF to 135oF). Not heating or cooking to proper

temperature. Not cooling properly (to 70oF or

lower within 2 hours, and from 70oF to 41oF within 4 hours).

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Actions Contributing to Foodborne IllnessesNot reheating properly (to at

least 165oF for 15 seconds within 2 hours).

Poor personal hygiene.Cross-contaminating food.

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The Process ApproachHACCP principles are built

into the Process Approach.

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Food Process Categories

1. No Cook Process2. Same Day Service Process3. Complex Food Process

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Temperature Danger Zone

Identify the number of times each menu item goes up (heating) or comes down (cooling) through the danger zone (41 ºF to 135 ºF)

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Control PointWhere a hazard can be

controlled in the flow of food

CP

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Critical Control PointEssential step to prevent,

eliminate, or reduce a hazard to an acceptable level.

CCP

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Control Points

CPs include:

Receiving Storing

Preparing Cooking Holding

CoolingServing

Reheating

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CCPs – ExampleCCPs for raw hamburger patties

in a full-service kitchen (hazard is harmful bacteria)

Receiving- not CCP Storing- not CCP Preparing- not CCP Cooking- CCP Holding – CCP Serving – not CCP

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Process # 1 No Cook Preparation Measure to assure safety of

foods:Employee health policyProper receiving and

storage procedures

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Process # 1 No Cook Preparation Measure to assure safety of

foods continued:Temperature controlHandwashing

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NO COOK Process Flow

Canned ------Liquid/Dry---------Receive----------Fresh VegetablesBeans Ingredients

Dry (on shelf)-----------------------Store-----------RefrigeratorRefrigerator (day before prep)

Drain beans---Mix liquid/dry----Prepare-------Chop and add

Hold (in refrigerator)

Serve (cold)

Three-Bean Salad, Full-Service Kitchen

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Process # 2Same Day Service Preparation

Measure to assure safety of foods:

Temperature controlCooking foods Handwashing

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Process # 2Same Day Service Preparation

Measure to assure safety of foods continued:

Employee health policyProper receiving and

storage procedures

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SAME DAY SERVICE Process Flow - Example

Oven Fried Chicken, Full-Service Kitchen

Frozen Chicken------------Receive---------Dry/Liquid Ingredients

Freezer----------------------Store----------------------Dry (on shelf)

Thaw in refrigerator-----Prepare------1. Drizzle oil over chicken 2. Dip chicken in seasoning bread

Cook

Hold (hot)

Serve (hot)

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Process # 3 Complex Food Preparation

Measure to assure safety of foods:

Temperature controlCooking foods Cooling foodsReheating foods

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Process # 3 Complex Food Preparation

Measure to assure safety of foods continued:

HandwashingEmployee health policy Proper receiving and

storage procedures

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COMPLEX Process FlowChili Con Carne, Full Service Kitchen

Raw Ground Beef--------Receive------Fresh---------Canned-----------DryVegetables Vegetables Ingredients

Freezer--------------------Store------Refrigerator---------Dry (on shelf)

1. Thaw in Refrigerator-----Prepare---------Chop------Add to Ground Beef2. Brown Ground Beef and Drain

Cook

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COMPLEX Process Flow

Cool/store

Reheat

Hold (hot)

Chili Con Carne, Full Service Kitchen (con’t)

Serve (hot)

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Critical LimitsUpper boundary of safety.Time and temperature.Ex.- baked chicken cooked

to internal 165° for at least 15 seconds.

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Standard Operating Procedures (SOP)

SOPs will describe how to handle foods identified by each process.

SOPs will instruct personnel on proper food safety procedures at every stage of food preparation and service.

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MonitoringMonitor to make sure food

safety practices are done properly. – Who will monitor– How – When

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Corrective ActionRecognize when there is a

problem.Have a plan for

corrections.Train employees.Document.

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VerificationProceduresFrequencyDocumentationWeekly checklist

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RecordkeepingComplianceActions takenDocuments that you are

serving safe food each day

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If it has not been documented, it has

not been done!

REMEMBER

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RecordsDistrict HACCP PlanEmployee training logsSOPsMonitoring logsCorrective actionsCalibration logsReceiving logs

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Health InspectionsHACCP Plan reviewMonitoring logsCalibration logsWeekly checklists

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Success of Your Food Safety ProgramProvide on-going training.Review food safety

principles including SOPs on a regular basis.

Require employees to attend food safety training.

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Success of Your Food Safety Program, continuedMaintain training and

attendance records.Hold school nutrition

managers responsible for maintaining employee training standards.

“In accordance with Federal law and U.S. Department of Agriculture policy, this

institution is prohibited from discriminating on the basis or race, color, national origin, sex,

age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, SW,

Washington, D.C. 20250-9410 or call (800) 795-3272 or (202) 720-6382 (TTY). USDA is an equal opportunity provider and employer.”

Our services are provided through the Texas Department of Agriculture’s Food and Nutrition

programs funded by the U.S. Department of Agriculture, Food & Nutrition Service

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