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Quality, Presentation, and Implementing HACCP

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Develop standards for ... Why Implement HACCP? ... The latest revision was in 2004 and included food safety program requirements. This plan was to be in place by ... – PowerPoint PPT presentation

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Title: 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 districts HACCP plan.

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

4
Managers Role
  • Oversee Program
  • Identify Training Needs
  • Monitor Compliance
  • Evaluate
  • Maintain Documentation

5
What does quality mean to you?
6
EVALUATION FACTORS EVALUATION FACTORS
Appearance How the food should look
Texture or Consistency How the food should feel in the mouth and how it cuts
Flavor How the food tastes
Service Temperature The ideal temperature for serving the food
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 manufacturers
    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
  • 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

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 Contd.
  • 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.

51
Hazards
  • Physical
  • Chemical
  • Biological

52
Critical Control Points
  • Control hazards through critical control points.
  • Essential step in the food flow to prevent,
    eliminate or reduce a food safety hazard.

53
Example
  • Hamburger might have harmful bacteria E.Coli.
  • Cooking to a hot enough temperature will kill the
    bacteria.
  • CCP is the cooking step.

54
Seven Principles
  • 1. Identify Hazards
  • 2. Identify Critical Control Points
  • 3. Establish Critical Limits
  • 4. Establish Monitoring Procedures

55
Seven Principles
  • 5. Establish Corrective Actions
  • 6. Establish Verification Procedures
  • 7. Establish Record-Keeping Procedures

56
Advantages of HACCP
  • Improve control of food processes.
  • Help comply with government regulations.

57
Advantages of HACCP
  • Provide continuous self-inspection and self
    improvement.
  • Help with complaints and legal action.

58
Why do you need to know about food safety?
Foodborne illness occurs when a person becomes
ill from eating food that contains a biological,
chemical, or physical hazard.
59
Why do you need to know about food safety?
Foodborne outbreak occurs when 2 or more people
experience the same illness after eating the same
food.
60
Why Risk It?
61
The Costs to Your District are Great
Financial loss
Sick customers
Lawsuits
Reputation
62
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).

63
Actions Contributing to Foodborne Illnesses
  • Not reheating properly (to at least 165oF for 15
    seconds within 2 hours).
  • Poor personal hygiene.
  • Cross-contaminating
  • food.

64
The Process Approach
  • HACCP principles are built into the Process
    Approach.

65
Food Process Categories
  1. No Cook Process
  2. Same Day Service Process
  3. Complex Food Process

66
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)

67
Control Point
  • Where a hazard can be controlled in the flow of
    food
  • CP

68
Critical Control Point
  • Essential step to prevent, eliminate, or reduce a
    hazard to an acceptable level.
  • CCP

69
Control Points
  • CPs include

Reheating
Cooling
Serving
Cooking
Holding
Preparing
Storing
Receiving
70
CCPs Example
  • CCPs 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

71
Process 1 No Cook Preparation
  • Measure to assure safety of foods
  • Employee health policy
  • Proper receiving and storage procedures

72
Process 1 No Cook Preparation
  • Measure to assure safety of foods continued
  • Temperature control
  • Handwashing

73
NO COOK Process Flow
Three-Bean Salad, Full-Service Kitchen
Canned ------Liquid/Dry---------Receive----------F
resh Vegetables Beans Ingredients
Dry (on shelf)-----------------------Store--------
---Refrigerator Refrigerator (day before prep)
Drain beans---Mix liquid/dry----Prepare-------Chop
and add
Hold (in refrigerator)
Serve (cold)
74
Process 2Same Day Service Preparation
  • Measure to assure safety of foods
  • Temperature control
  • Cooking foods
  • Handwashing

75
Process 2Same Day Service Preparation
  • Measure to assure safety of foods continued
  • Employee health policy
  • Proper receiving and storage procedures

76
SAME DAY SERVICE Process Flow - Example
Oven Fried Chicken, Full-Service Kitchen
Frozen Chicken------------Receive---------Dry/Liqu
id 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)
77
Process 3 Complex Food Preparation
  • Measure to assure safety of foods
  • Temperature control
  • Cooking foods
  • Cooling foods
  • Reheating foods

78
Process 3 Complex Food Preparation
  • Measure to assure safety of foods continued
  • Handwashing
  • Employee health policy
  • Proper receiving and storage procedures

79
COMPLEX Process Flow
Chili Con Carne, Full Service Kitchen
Raw Ground Beef--------Receive------Fresh-------
--Canned-----------Dry Vegetables
Vegetables Ingredients
Freezer--------------------Store------Refrig
erator---------Dry (on shelf)
1. Thaw in Refrigerator-----Prepare---------Chop--
----Add to Ground Beef 2. Brown Ground Beef and
Drain
Cook
80
COMPLEX Process Flow
Chili Con Carne, Full Service Kitchen (cont)
Cool/store
Reheat
Hold (hot)
Serve (hot)
81
Critical Limits
  • Upper boundary of safety.
  • Time and temperature.
  • Ex.- baked chicken cooked to internal 165 for at
    least 15 seconds.

82
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.

83
Monitoring
  • Monitor to make sure food safety practices are
    done properly.
  • Who will monitor
  • How
  • When

84
Corrective Action
  • Recognize when there is a problem.
  • Have a plan for corrections.
  • Train employees.
  • Document.

85
Verification
  • Procedures
  • Frequency
  • Documentation
  • Weekly checklist

86
Recordkeeping
  • Compliance
  • Actions taken
  • Documents that you are serving safe food each day

87
REMEMBER
If it has not been documented, it has not been
done!
88
Records
  • District HACCP Plan
  • Employee training logs
  • SOPs
  • Monitoring logs
  • Corrective actions
  • Calibration logs
  • Receiving logs

89
Health Inspections
  • HACCP Plan review
  • Monitoring logs
  • Calibration logs
  • Weekly checklists

90
Success of Your Food Safety Program
  • Provide on-going training.
  • Review food safety principles including SOPs on a
    regular basis.
  • Require employees to attend food safety training.

91
Success of Your Food Safety Program, continued
  • Maintain training and attendance records.
  • Hold school nutrition managers responsible for
    maintaining employee training standards.

92
  • 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 Agricultures Food and Nutrition
    programs funded by the U.S. Department of
    Agriculture, Food Nutrition Service
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