haccp simplified! - casbo · 2017. 4. 19. · popcorn sessions. haccp simplified! this presentation...

Popcorn Sessions

HACCP Simplified! This presentation has been prepared by the

Northern Section CASBO Professional Council Committee

and has not been reviewed for approval by the State Board and is not an official statement of CASBO

This presentation has been prepared by the

Northern Section CASBO Professional Council Committee

and has not been reviewed for approval by the State Board and is not an official statement of CASBO

Popcorn Sessions

California Association of School Business Officials

Compiled & Prepared By: Northern Section Child Nutrition Professional

Council 2016 - 2017

Committee:

DeeAnne Cortes San Leandro Unified School District

Brenda Lightf oot-Handy Fremont Unified School District

Andrew Soliz San Mateo - Foster City School District

Barbara Lee Livermore Valley Unified School District

Brandy Campbell Pleasanton Unified School District

Frank Castro Dublin Unified School District

Karen Luna Santa Clara Unified School District

Mary Fell Alum Rock Unified School District

Mary Sayers Newark Unified School District

Rachel Gekas San Lorenzo Unified School District

Rachel Otis Live Oak School District

Valerie McDonald Tracy Unified School District

Popcorn Sessions

Safety and Sanitation

HACCP Simplified

CASBO - Northern Section Child Nutrition Professional

Council

Introduction & Background

Popcorn Sessions were designed to be short meetings (15 minutes) that focus on safety, sanitation, and HACCP principles.

Performing eight sessions throughout the year will provide two hours of Professional Standards Training without a designated staff day!

Topics f or these discussions are simple and do not require any special expertise to discuss them with employees.

The trainings are formatted with a lead person in mind and a separate handout f or employees to follow along with. Please keep these materials as a “Master Copy” for reproducing for individual training sessions.

Popcorn Sessions PAGE

Calibrating a Thermometer 1

Chemical Use and Storage 6

Equipment Temperature Taking & Proper Refrigeration 10

Hand Washi ng Procedures 15

Identifying Spoilage and Shelf Life 20

Leftovers and Share Tables 25

Preventing Cross Contamination 30

Proper Personal Hygiene 35

Reading Safety Data Sheets 41

Rotating, Receiving and Storing Stock 46

Sanitizing Cutting Boards 50

Sanitizing Transport Equipment 54

The Temperature Danger Zone 59

What is a Reimbursable Breakfast 64

What is a Reimbursable Lunch 69

Sign-in Sheet 74

Certificate of Achievement 75

1

Calibrating a

Order of the Day

Thermometer

● CALIBRATING A THERMOMETER ●

2

Calibrating a Thermometer i s the Order of the Day

In planning and preparation for the Thermometer Calibration talk:

● Read through the information ahead of time to help with your presentation. You may also take this opportunity to add further questions to those that we have provided at the end of this module.

● Be prepared to point out the

common problems that occur when thermometers are inaccurate.

● Be prepared to describe the

methods used to calibrate thermometers.

● Be prepared to discuss

documentation requirements related to thermometer calibration.

Meeting Agenda:

1. Start your meeting promptly.

2. Report any follow-up concerns that were raised during the session:

_ _ _

3. Ask participants what problems

they have observed at sites:

_ _ _ _

4. Determine the proper action to

meet the concern. Write it below for the next meeting:

_ _ _ _

5. Read today’s topic and ask the

participants to read along in their handouts. Add your comments to the material.


3

Learning to Calibrate Thermometers is the Order

of the Day

Food temperatures must be checked throughout the food preparation process, and it is important that the thermometers used are accurate. A food service employee is responsible for checking that the thermometer is accurate and calibrating them if they are not accurate.

Thermometers that are not accurate will give misleading information. For example, if a thermometer is used that reads 10°F higher than the actual temperature, you would cook ground beef to a minimum internal temperature of 145°F rather than 155°F. That would be an inadequate cooking temperature for ground beef and it would be unsafe to serve. If the thermometer registers too low, you could easily overcook food and compromise quality.

When is calibration necessary?

Thermometers are sensitive and can lose calibration. It is important to calibrate them:

● Ideally daily at the start of each shift, but at least once a week

● When they are dropped

How do you calibrate a bimetallic stemmed and digital thermometer that can be calibrated?

There are two methods that can be used to calibrate thermometers.

Ice Water Method

1. Fill a 2-quart measure with ice. 2. Add water to within 1-inch of top

of container. 3. Stir mixture well 4. Let sit for one minute. 5. Place thermometer in container so

that the sensing area of stem or probe is completely submerged over the dimple.

6. Keep the thermometer from touching sides or bottom of container.

7. Let the thermometer stay in ice water for 30 seconds or until the dial stops moving.

8. Place the calibration tool on the hex adjusting nut and rotate until the dial reads 32°F, while in ice water. A wrench can be used if needed.

9. Some digital stemmed thermometer (thermistors) and thermocouples have a reset button that should be pushed.

10. Repeat process with each thermometer.


4

Boiling Water Method

1. Fill a saucepan or stockpot with water.

2. Bring water to a rolling boil. 3. Place thermometer in the

container so that the sensing area of the stem or probe is completely submerged over the dimple.

4. Do not let the thermometer stem/probe touch sides or bottom of container.

5. Let thermometer stay in boiling water for 30 seconds or until the dial stops moving.

6. Place the calibration tool on the hex adjusting nut and rotate until the thermometer dial reads 212°F while in boiling water.

7. Some digital thermometers (thermistors) and thermocouples have a reset button that should be pushed.

8. Repeat process with each thermometer.

Note: The boiling point of water is about 1°F lower for every 550 feet above sea level. If you are in high altitude areas, the temperature for calibration should be adjusted. For example, if you were at 1100 feet above sea level, the boiling point of water would be 210°F.

Documenting Calibration

Each time thermometers are calibrated, the process should be documented. The food safety program includes a log for documenting the calibration process of each thermometer.

Once calibrated use cooking thermometers frequently and sanitize before inserting into food.

Thermometers are the only way to know for sure if the food is at a safe temperature.


5

The following questions are to help the group become more involved in summarizing the main topics covered today! Questions:

1. How often must a thermometer be calibrated? _ _ _ _

2. What would happen if a

thermometer is used reading 10°F higher than the actual temperature? _ _

3. What would happen if a

thermometer is used reading 10°F lower than the actual temperature? _ _

4. Who is responsible for

calibrating thermometers? _ _ _ _

5. What are the two methods used when calibrating thermometers? _ _ _ _

Thank you for your involvement in today’s meeting!

6

Chemical Use and Storage

Order of the Day

● CHEMICAL USE AND STORAGE ●

7

Chemical Use and Storage is the Order of the Day

In planning and preparation for this talk:

❖ Read through the information ahead of time to help with your presentation. You may also take this opportunity to add further questions to those that we have provided at the end of this module.

❖ Be prepared to point out the proper storage location and use of chemical and cleaning supplies, the location of MSDS forms, and where to get protective equipment when using chemicals

❖ Be ready to explain what needs to be done if chemicals are not used or stored properly. Be ready to explain how to correct it.

Meeting Agenda:



_ _ _ _



_ _ _ _ _



_ _ _ _ _




8

Chemical Use and Storage is the Order of the Day

❖ A bottle of bleach is sitting on top of the ice machine

❖ An unmarked spray bottle filled with a blue liquid is left on the sandwich counter

❖ An employee is spraying oven cleaner without using gloves or protective goggles

These incidents all have one factor in common…

They indicate improper use and storage of chemicals

It is important that cleaning supplies are stored properly so they do not pose safety or physical hazards to food or people. Take the necessary steps and wear the proper protective equipment to prevent problems.

1. Cleaning tools and chemicals should be kept in a dry, well lighted storage area where they are easily identifiable and accessible. This area should be away from food storage and preparation.

2. Chemicals should be stored in their original container.

3. Any tool used for measuring chemicals should be purchased for that purpose only, and stored with the chemicals away from food.

4. If you have a portion-control system, the product must be connected to the portion control devices so that proper dilution is readily available.

5. Labels should be legible and clearly displayed on all containers.

6. Read the directions. Use the right cleaner for the right job. Use the correct amount.

7. Do not mix chemicals. Combining various cleaning agents can produce deadly gases.

8. Before using any chemicals, be sure you are trained on their proper use. Knowing how to protect yourself and how to deal with a spill or leak

Material Safety Data Sheets (MSDS) should be available at all locations.

Know their location and how to read them!


9

The following questions are to help the group become more involved in summarizing the main topics covered today!

Questions:

Additional Questions?

_ _

_

1. Where should chemicals be stored? _

2. What is the best way to measure 1oz. of sanitizer?


3. What can you mix chlorine bleach with?

4. If you do not know how to use a cleaning chemical, what should you do?

10

Equipment Temperature Taking

and Proper Refrigeration

Order of the Day

● EQUIPMENT TEMPERATURES AND PROPER REFRIGERATION ●

11

The Importance of Recording Equipment Temperatures & Proper Refrigeration is the Order of the Day



❖ Be prepared to point out the common problems related to recording equipment temperatures.

❖ Be prepared to point out proper equipment temperature guidelines.

❖ Be ready to explain what must be done to report equipment that is operating too warm.

Meeting Agenda:



_ _ _ _



_ _ _ _ _



_ _ _ _




12

The Importance of Recording Equipment Temperatures & Proper Refrigeration is the Order of the Day

Bonnie was working quickly in the kitchen….trying to get all the students fed and keep the kitchen staff busy because the Supervisor was gone for the week! Lunch was served and the production was done for the day! The Nutrition Assistant, Anna, said goodbye and Bonnie was ready to lock the walk in freezer and refrigerator. It had been a hectic few days. That’s when it happened!

Bonnie went to lock the walk in freezer and saw a puddle of water on the floor. What should she do?

To make it even worse, Bonnie signed off on the weekly warehouse delivery just hours ago. Bonnie felt the door and it was hot to the touch. The alarm sound had been turned off, but the temperature was flashing 50 °F. So much food and a huge cost to the program if the food was to spoil!

Bonnie checked the temperature log and noticed that when the temperature was recorded in the morning everything was OK. She checked the food and it was still frozen. A call to the service vendor was made and the repair was made. Because she acted so quickly she didn’t have to throw food away!

It was now very clear to Bonnie that her staff needed to be trained on how, when

and why to properly record the equipment temperatures to reduce food waste and maintain food safety.

When to Record Temperatures:

Temperatures should be recorded first thing in the morning as part of the opening of the kitchen. This will give you confidence that your equipment is in good working order and your food has been held at safe and proper temperatures.

The temperature of the unit should be at the required range in the morning because it has been closed all night.

The temperature range of the refrigerator is 39 °F. The temperature range of the freezer is -10 °F and below. Food must be held in a refrigerator with a temperature of 40°F or below to be safe and high quality. The coolest part of the refrigerator is the back area, the warmest part of the refrigerator is near the door.

Consider recording temperatures at the end of the day, after the unit has been opened and closed multiple times with sufficient time to reach a safe temperature. That way you know when you leave the refrigeration unit is at the proper temperature!


13

Temperature Logs:

Post a temperature log next to each unit for the month. List the current month at the top of the log. Staff records the temperature, time and initials daily in the am. Staff records the temperature, time and initials daily at the end of the shift.

Provide the contact information along with company or department, name and phone number to call in case of emergency.

Provide a thermometer for each refrigerator and freezer unit. Place a thermometer inside for each refrigerator and freezer unit that has an external display. Record the temperature on the log from the thermometer inside each unit. Do not record the external display temperature!

Order of Refrigeration:

Refrigerators should be organized to reduce cross contamination from occurring.

Items should be organized

First In, First Out.

This will allow older items to be used first. All items should be dated. No cans should be placed in the refrigerator or freezer.

A refrigerator should be organized top to bottom:

● Ready To Eat Foods ● Seafood ● Whole Meat Cuts/Roasts ● Ground Meats ● Poultry (whole or ground)

Logs need to be posted outside the refrigerator and freezer for recording temperatures.

Temperatures must be recorded each morning by the assigned staff member and at the end of the day by the assigned staff member.

It is your job to remind staff the importance of recording equipment temperatures.


14


Questions:

1. What do you do when you notice the temperature log has not been filled out? _ _ _ _

2. How often should the

temperature of the refrigerator and freezer be recorded? _ _ _

3. Do you need a thermometer

inside the walk in freezer? _ _

5. What do you need to do if the freezer temperature has been too warm for extended periods of time? _ _ _


4. What is the temperature range that I need to keep food safe at in my refrigerator? _ _ _

15

Hand Washing Procedure

Order of the Day

● HAND WASHING PROCEDURE ●

16

Learning Proper Handwashing Procedure is the Order of the Day



❖ Be prepared to point out the common problems that occur when hands are not properly washed.

❖ Be prepared to point out when you need to wash your hands and how to properly wash hands.

❖ Be ready to talk hand sanitizer and gloves.

Meeting Agenda:



_ _ _



_ _ _



_ _ _




17

Learning Proper Handwashing Procedures Is the Order of the Day

We were running against the clock. Food needed to be served and all the staff in the kitchen were working full speed ahead.

Since we were down an employee for service the rest of us were doing our best to make sure the food was ready to go before the first set of students arrived.

There was no time between tasks to think, let alone wash our hands. As soon as those chicken patties were put into the pan we were on to making sure the oranges were cut. With just a quick rinse of hands between tasks to leave time to get it all done.

Thankfully we pulled off a successful service. Well that’s what we thought, until the next day when a parent called saying their child had food poisoning!

It was now very clear that the staff needed further training on handwashing to prevent cross-contamination. No more children could get sick!

When to Wash Your Hands:

Hands must be washed:

● Upon arrival at a food service or preparation site

● Between tasks ● After using the restroom ● After all breaks, this includes

having a 10 minute conversation with the manager to discuss upcoming tasks

● Before & after handling raw meat, poultry, & seafood

● After touching your hair, face, or body

● Before and after handling chemicals

● After handling money or the POS ● After clearing tables or moving

dirty dishes ● After eating, drinking, smoking, or

chewing gum Hands should also be washed whenever the food service employee touches any surface or object that may contaminate hands. This can include dealing with equipment, cloths, clothes, and other objects in the facility.

Hand Antiseptics:

Hand antiseptics, or hand sanitizers, are NEVER to be used in place of proper hand washing. However, they can be used after washing hands, if desired. After applying antiseptic wait for it to dry before beginning the next task.


18

Where to Wash Your Hands:

Hands should be washed in a designated hand washing sink ONLY. Hands should not be washed in a sink used for food preparation, dishwashing, or any other tasks.

Each handwashing station should include:

● Running water, at least 110 ℉

● Soap ● Single-Use paper towels ● A garbage can ● A sign to demonstrate proper

handwashing

How to Wash Your Hands:

Employees must wash from fingernail to elbow, always getting between fingers and under fingernails. This is a good reminder for employees to remove all jewelry.

Hand washing should take at least 20 seconds, and follow the six steps below:

1. Wet hands & arms with comfortably hot water, at least 100 ℉

2. Apply enough soap to lather 3. Scrub hands and arms vigorously

for 20 seconds 4. Rinse hands and arms thoroughly

with warm running water 5. Dry hands and arms using a

single-use paper towel 6. Turn off faucet, if necessary, with

disposable towel & dispose of towel

Gloves and Handwashing:

Single-use gloves DO NOT fully protect your hands from bacteria and other contaminants. For this reason, it is essential to wash your hands each time you change gloves, when a glove rips or tears, and between tasks. Always be sure to follow proper hand washing methods, even when gloves are used.

Be sure not to touch anything that could contaminate your hands

after washing hands!

Sing the ABC’s while washing your hands, so you know it has been

long enough!

It is your job to know when, where, and how to wash your hands!

20 seconds.


19


Questions:

1. When should you wash your hands? _ _ _ _

2. How long should you scrub

your hands for? _ _

3. How do you wash under your

fingernails? How often? _ _

4. What are the 6 steps in washing

your hands? _ _ _ _ _ _

5. What song can you sing when washing your hands to make sure they are clean enough? _ _ _ _

6. Is there a designated place hands should be washed? What should be there? _ _ _ _


20

Identifying Spoilage

and Shelf Life

Order of the Day

● IDENTIFYING SPOILAGE AND SHELF LIFE ●

21

Learning to Safely Store Food and Identify Spoilage is the Order of the Day



❖ Be prepared to point out the common problems that occur with storage and spoilage.

❖ Be prepared to point out methods of storage that may cause spoilage

❖ Be ready to explain what must be done to limit spoilage and proper storage techniques

Meeting Agenda:



_ _ _

3. Ask participants what problems they have observed at sites:

_ _ _ _

4. Determine the proper action to meet the concern. Write it below for the next meeting:

_ _ _ _

5. Read today’s topic and ask the participants to read along in their handouts. Add your comments to the material.


22

Learning to Safely Store Food and Supplies and Identify Shelf Life is the Order of the Day

The first line of defense of food safety is receiving and storage.

There are three general types of food storage areas in the school kitchen. Can you name them?

Dry Storage, Refrigerator Storage and Freezer Storage.

Do you ever think about the temperature of the storeroom?

Storerooms should be maintained between 50° F and 70° F. Use a wall thermometer to check the temperature of the dry storage area.

Dry storage is for longer holding of food items that do not spoil quickly. Remember that chemicals and cleaning supplies are NEVER stored with food items.

Refrigerator storage is used for short- term storage of perishable items.

Foods stored in refrigerators include fresh meat, poultry, seafood, dairy products, most fresh fruit and vegetables, and leftovers. The temperature should be at or below 41° F.

Freezer Storage should be between 0° F to –10° F. Freezer storage is used for long-term storage of perishable foods.

How should you place the items in the storage?

Use the FIFO (First In, First Out) method of inventory. Store new products behind older products and use the older products first.

Shelf Life:

Manufacturers provide instructions in different places. They may be found on the label of the case or on a separate sheet of paper inside the case. Often this important information is provided away from the food product itself.

When the preparation instructions are not placed with the food product, they are available as a separate sheet of paper (fact sheet) that is received through the mail, delivered by a member of the sales force, or handed out as part of a display at a food show.

Where have you seen storage and preparations instructions for your food supplies?


23

Product Dates:

With the exception of baby food and formula, the dates on food packages are meant for quality. Most foods can be consumed after the date on the package if they have been stored correctly.

Package Dates:

Sell by dates are used for a quality indication. Generally products can be used after these dates as long as proper temperature has been maintained.

“Best if used by “means the consumer should use the product by the date listed for best quality and flavor (not for safety reasons).

“Use by” is the last date recommended for use at peak quality. You likely will see a marked deterioration in product quality (flavor, appearance, texture) after that date. – Note: Do not use infant formula and baby food after the “use- by” date.

“Closed or coded dates” are packing numbers used by the manufacturer. If a problem occurs with the food, it can be recalled, and this number is used as an identifier.

What dates can you identify in our store room?

Signs of Spoilage:

Not all spoilage can be seen or smelled. Make sure that you have proper safety procedures in place.

Some physical signs of spoilage can be torn packaging, bulging or leaking cans.

What do you do if you see a can has a dent on it?

When in doubt

throw it out!


24


Questions:

1. What does a “best by” date mean? _ _ _ _

2. What temperature should your

storeroom be? _ _

3. What are the three types of

storage areas? _ _

4. What products must be

labeled? _ _ _ _


25

Leftovers & Share Tables

Order of the Day

● LEFTOVERS AND SHARE TABLES ●

26

Learning to Safely Store Leftovers and Manage the Share Table is the Order of the Day



❖ Be prepared to point out the common problems that occur when too much food is cooked for a meal service.

❖ Be prepared to point out items that can & cannot be placed on the Share Table

❖ Be ready to explain what must be done to limit contamination or illness.

Meeting Agenda:



_ _ _

3. Ask Participants what problems


_ _ _ _



_ _ _ _




27

Learning to Safely Store Leftovers and Manage the Share Table is the Order of the Day

We were all just working so quickly in the kitchen and we had to get all the food done before lunchtime, it never crossed our minds that the whole 5th

grade would be out for a field trip.

Before we knew it we had 50 hamburgers leftover from lunch! What should we do?

To make it even worse we have a Share Table full of oranges and graham crackers because nobody wanted them with their burgers today. So much food and cost to the program!

Fortunately, Betty knew how to store leftovers quickly so we didn’t have to throw them all away. Now we will have hamburgers tomorrow for an entrée alternative! We also have graham crackers for breakfast!

It was now very clear to Betty that her staff needed to be trained on how to properly handle and store leftovers to reduce food waste and maintain food safety.

Leftovers:

Within 2 hours of the food being below 135°F, it must be refrigerated. Food must reach a storage temperature of 40°F or below quickly. This can be done by a refrigerator. All perishable foods below 135°F out for 2 hours must be discarded.

Leftovers must be covered, wrapped in airtight packaging, or sealed in storage containers. All containers must be less than 4 inches deep for safe storage.

They may be stored in the refrigerator for 3-4 days or frozen for 3-4 months.

Leftovers must be thawed in the refrigerator or microwave oven. And should be used in 3 to 4 days.

Reheated leftovers must reach 165°F for 15 seconds.

Food items like hamburgers or patties should be removed from the bun. The bun can be discarded and the patty can be stored as stated previously. A new bun will be used when served.

Leftovers should be offered at the beginning of the next lunch service.

Salad bar items can be kept if they are 40°F or below & are not contaminated.

Secondary Schools: Large pieces of meat should be cut into smaller pieces, about 3” of thickness.

**If food is served in an area with a temperature of 90°F or hotter, it must be discard after 1 hour**


28

Share Table:

The Share Table is an area where a student can place items that he or she does not want to eat, and another student who has received a cafeteria meal that day can choose to eat it. These items can include milk, wrapped entrees, condiment packets, and whole fruit, wrapped fruit/vegetables, wrapped snacks (chips, crackers, cookies, etc.).

A food service employee must monitor the table to ensure that all items are sealed, not contaminated with another food, not damaged/crushed, and have not been out of the food service line for food-borne illness to occur.

Discard all perishable items on the share table at the end of each service.

Non-Potentially Hazardous Items can be kept and reused, including condiment packets, cereal bowls, crackers, cookies, pop tart, chips, etc. ONLY WHEN:

● Table is monitored closely ● Items are sealed ● Items must be intact ● No food residue is on the outside ● Not out for more than 2 hours

If any item is in questionable condition, it is to be thrown out immediately!

When in doubt throw it out!

Tables must be cleared off after each meal service.

It is your job to remind students they do not need to take every item being offered!

If more than 5 items are on the table rethink your service.


29


Questions:

1. What should you do when there is extra food leftover after service? _ _ _ _

2. How long leftovers should be

kept in your refrigerator? _ _

3. How long leftovers should be

kept in your freezer? _ _

4. What items can be placed on

the Share Table? _ _ _ _

5. Do all items on the Share Table get thrown away after a meal service? If so, which ones? _ _ _ _


30

Preventing Cross- Contamination

Order of the Day

● PREVENTING CROSS-CONTAMINATION ●

31

Learning to Prevent Cross- Contamination is the Order of the Day



❖ Be prepared to point out potential areas of cross-contamination in your specific operation.

❖ Be ready to explain what participants should do if they observe a situation in their operation that could lead to cross-contamination; how they should proceed to ensure the situation is corrected before the safety of the food being prepared and served is jeopardized; what to do if they think it has already been contaminated, etc.

❖ Be ready to explain what corrections need to be made if there are any areas of current food handling procedures that might lead to cross- contamination.

Meeting Agenda:



_ _ _ _



_ _ _ _ _



_ _ _ _ _




32

Learning to Prevent Cross- Contamination is the Order of the Day

❖ Raw chicken, for use tomorrow, is

cut into pieces on a large chopping board. The board is then used to dice cooked turkey that will be served today.

❖ Ground beef, in the original

cardboard case, is thawing in the walk-in refrigerator. When it is put on a cart, the employee moving the beef notices that some liquid has dripped onto the shelf below. The employee grabs a wet rag used for cleaning counters and carefully wipes the shelf being sure not to touch the cakes that are waiting to be frosted on that shelf.

❖ Raw chicken is dipped in

seasoned flour before cooking. The leftover flour is labeled, dated, and stored in a tightly covered container for use the next time chicken needs to be dipped.

❖ Foil is used to cover a pan of pizza

that is going to be baked at a satellite school. The foil is removed, the pizza is baked, and the foil is used to cover up the leftovers.

❖ A hand-held thermometer is used

to check the temperature of spaghetti sauce that has been cooling in the refrigerator for 2 hours, is wiped off with a paper towel, and then is used to check the temperature of potato salad that has been cooling in the refrigerator for 5 or 6 hours.


They promote Cross-contamination!


33

Cross Contamination:

Cross-contamination means handling foods and utensils in such a way that contamination (bacteria/food borne illness) that may be present in or on one food or utensil is transferred to other foods and/or utensils.

Ensuring that everything we serve is safe is one of the most essential tasks for any foodservice employee!

The most common ways in which cross- contamination can occur is that utensils, coverings, or spills from one food are passed to another because proper food handling methods have not been used.

Some examples of good food handling practices are listed below:

1. Always wash your hands thoroughly with soap and hot water before handling any food or eating utensils. When one task is completed before starting another, wash your hands again. For example, after cutting up chicken, wash hands thoroughly before making hamburger patties.

2. Be sure that equipment and utensils are cleaned and sterilized after each use. For example, after checking temperature of one item, sanitize the thermometer before checking the next one.

3. Always store uncooked foods below cooked foods in the refrigerator. Keep all foods tightly covered and properly labelled.

4. Wrap using foil or clear plastic wrap, do not use the same wrap on products both before and after cooking.

5. Each type of food should be prepared and handled with a separate piece of equipment. For example, use one set of cutting boards, utensils, and containers for raw poultry. Use another set for raw meat, and use a third set for produce. Some operations use colored cutting boards and utensil handles to help keep equipment separate. If this system is not possible at your restaurant, prep food at different times.

6. Any leftover marinades which are

used on raw products should not be kept, reused, or served on cooked products.

7. Leftover breading materials or

flour should be thrown away and NEVER reused.

REMEMBER…Preventing cross- contamination is easy if you keep an awareness of what you are doing at all times.


34


Questions:

1. What is cross-contamination? _ _ _ _

2. Whose responsibility is it? _ _ _

3. What are the particular hazards

and concerns at our sites? _ _ _

4. What can we do as individuals,

and as a group to prevent cross-contamination? _ _ _ _ _

5. Additional Questions? _ _ _ _ _


35

Proper Personal Hygiene

Order of the Day

● PROPER PERSONAL HYGIENE ●

36

Personal Hygiene is the Order of the Day



❖ Be prepared to point out the common problems that occur when personal hygiene is not followed.

❖ Be prepared to point out items that are or are not allowed when working in a kitchen.

❖ Be ready to explain what must be done to limit contamination or illness.

Meeting Agenda:



_ _ _ _



_ _ _ _ _



_ _ _ _ _




37

The primary source of contamination is human or animal feces primarily due to NOT thoroughly washing your hands!

Everyday objects, foods, and utensils are then contaminated and at the last stage the contaminant is ingested by a person.

Personal Hygiene is the Order of the Day

Everyday kitchen workers contaminate food because of poor personal hygiene!

Prevention must focus on Personal Hygiene

● Personal cleanliness of body and clothing

● Illness ● Behavior

A healthy human is covered with microorganisms.

● On the skin ● In the nose ● Under the nails ● In the mouth ● On hair; beards and mustaches

The human gastrointestinal tract excretes microorganisms.

People shed pathogenic bacteria and viruses before they have major symptoms of illness.

Food workers can become permanent carriers of pathogens and yet exhibit no signs of illness. A well-known example are people who are infected with Salmonella and pass it on to others.

Wounds - Open wounds can shed high amounts of bacteria, which will continue

until the wound is healed. A person with an uncovered open wound should never handle food.

Unprotected bandages can also contaminate food. Food handlers with wounds should cover affected area with a clean bandage, and cover the bandage with a finger cot, or disposable glove.

Fecal -oral route is the primary route of infection for foodborne microorganisms.

Proper handwashing is the MOST important step to prevent

contamination!


38

Hair Restraints

All food employees must wear;

● Hair net ● Beard/mustache net ● Head cap

Gloves are NOT cleaner than hands - the use of gloves does not fully protect hands from bacterial contamination, and glove contamination is almost as high as ungloved hand contamination. Policies regarding gloves vary by District. Please review and insert your policy here.

Hands need to be washed regularly and immediately

● Before working with food ● After using restroom ● After handling rubbish/waste ● After smoking, coughing,

sneezing, using tissue, eating, drinking

● After touching hair or head

Sanitizers are only effective on washed hands and does NOT replace proper hand washing!

20 seconds.


39

Food Behavior in a Food-Handling Environment

People engaged in food handling activities should refrain from behavior which could result in contamination of food, including:

● chewing (gum) or eating ● smoking ● spitting ● sneezing or coughing over food

Employee Health

A food employee shall report to their supervisor as soon as they are aware of having the following symptoms:

● Vomiting or Diarrhea ● Jaundice ● Sore throat with fever ● A lesion or cut

A food employee shall report to their supervisor as soon as they are diagnosed by a Health Practitioner due to:

● Norovirus ● Hepatitis A virus ● Shigella spp.

Personal Cleanliness

Personal items such a jewelry, watches, radios and phones are a source of contamination and are prohibited. Many districts prohibit above items not only for contamination but also for safety reasons!

Fingernails

● Trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough

● No fingernail polish or artificial fingernails when exposed to food,

Jewelry

Policies vary by District. Please review and insert your policy here.

Clothing

Everyone who enters a food-handling area should maintain a high degree of personal cleanliness. Always wear appropriate and suitable protective clothing, head covering and footwear.

Food or Drinks

Policies vary by District. Please review and insert your policy here.

● Enterohemorrhagic or shiga toxin- producing E. coli

● Salmonella typhi


40


Questions:

1. What should you do when you are running a fever, vomiting or have diarrhea? _ _ _ _

2. After preparing beef

hamburger patties, will you need to wash your hands to begin cutting fruit? _ _

3. Do you have to wear a hairnet

or cap, why or why not? _ _

4. If you don’t have time to wash

your hands, can you wash them with sanitizer? Why or why not? _ _ _ _

5. How can you prevent food contamination? (give 3 examples) _ _ _ _


41

Reading Safety Data Sheets

Order of the Day

● READING SAFETY DATA SHEETS ●

42

Reading Safety Data Sheets is the Order of the Day



❖ Be prepared to point out the common problems that occur when using chemicals.

❖ Be prepared to point out items that can occur when SDS sheets are not readily available.

❖ Be prepared to show employees where SDS sheets are kept and how to read them.

❖ Be ready to explain what needs to be done if someone has been exposed to a hazardous material.

Meeting Agenda:



_ _ _



_ _ _ _



_ _ _ _ _




43

Learning to Read Safety Data Sheets is the Order of the Day

It happened so quickly. Nancy let out a scream, covered her face with a towel and bent over sobbing in pain.

“What happened Nancy?” her fellow worker said. She was in too much pain to talk.

Fortunately, Nancy’s co-worker Sue realized that the problem was probably related to the bleach that Nancy had poured into the bucket, and it had splashed. Having been trained on how to use the Safety Data Sheets (SDS), Sue quickly found the safety binder where the SDS are kept and found the sheets for bleach.

It was clear that the bleach had gotten into Nancy’s left eye. The first aid measures spelled out were to “rinse immediately with plenty of water, and under the eyelids for at least 15 minutes. Remove contact lens and continue rinsing, keep eye wide open while rinsing. Do not rub affected area. Get medical attention if irritation develops and persists.”

Since eye contact with bleach is severely corrosive to the eye, possibly causing permanent damage, Sue’s quick and informed actions were vital.

While she might have instinctively flushed the eye with water, she might not have thought to remove Nancy’s contact lens had she not read the SDS.

What are Safety Data Sheets?

Safety Data Sheets (SDS) are basic hazard communication tools. They are prepared by every manufacturer of a potentially hazardous material in accordance with the Office of Health and Safety Administration (OSHA) requirements.

In Child Nutrition areas, most SDS deal with chemicals that we use, telling us the potential hazards of the chemicals, how to handle them safely and what to do in case of an emergency or spill.

Common chemicals in a kitchen include: oven cleaner, soap, disinfectants, cleansers, polishers, and drain cleaners. Hazards can occur from inhaling, ingesting, spilling or spraying a chemical on to one’s body.

SDS for all chemicals used in your kitchen should be kept in a clearly labeled binder in the office and readily available to staff for use during emergencies or training purposes.


44

A Safety Data Sheet is a document which provides detailed information on a controlled product related to:

● Health effects of exposure to the product

● Hazard evaluation related to the product’s handling, storage or use

● Measures to protect workers against risks of exposure

● Emergency procedures

An SDS has 16 major sections:

Sections 1-3 Explains what is the material and its characteristics.

Section 4-6 Explains what to do if a hazardous situation occurs.

Section 7-11 Explains how to prevent a hazardous situation from occurring.

Sections 12-16 Explain how to dispose of and transport the chemical, in addition to regulatory information.

The Safety Data Sheets are prepared for your safety. READ them before you use chemicals in order to maintain your health and safety.

A SDS sheet for bleach would include:

● Emergency phone number to call with questions.

● The potential hazards of bleach.

● Whether bleach will wash off with water.

● What to do in case of a spill.

● How to handle under normal use.

● What protective equipment to wear when using bleach.


45


Questions:

1. What chemicals are used in your kitchen? _ _ _ _

2. What should you do each time

before using chemicals? _ _ _

3. Where are SDS sheets kept?

_ _

4. What would you do if a

chemical spill occurred? _ _ _ _

5. Are you prepared to assist a co- worker in case of a chemical spill? What would you do if it was bleach? _ _ _ _


46

Rotating, Receiving and Storing Stock

Order of the Day

● RECEIVING, ROTATING & STORING STOCK ●

47

Learning to Safely Receive In, Rotate and Store Stock is the Order of the Day



❖ Be prepared to point out the process of receiving, rotating and storing in your specific operation.

❖ Be ready to explain what should be done when stock is not rotated or dated appropriately.

❖ Allow discussion of concerns around receiving, rotating and storing that staff are currently experiencing at their site.

Meeting Agenda:



_ _ _ _



_ _ _ _ _



_ _ _ _ _




48

Learning to Safely Receive In, Rotate and Store Stock is the Order of the Day

COMMON SCENARIO: Our produce delivery arrives at 6:30 am, right in the middle of production. One day we were having an unusually busy morning and the produce company delivery driver could not find the manager to receive the delivery properly.

A line staff member was kind enough to show the delivery driver where the produce cooler was to complete his delivery, without finding the manager. The delivery driver stacked the new produce items on open shelves that were available and left the remaining items outside the cooler door, and left without getting the delivery inspected or signed off on.

As soon as the delivery was made, line staff members began taking the produce they needed to complete their packs for the day. Some took cases that were left outside the cooler (undated) from the new delivery and other staff took undated cases from the cooler while leaving the older (but still good) dated produce for future use.

There are a number of concerns that this scenario presents which can lead to unsafe products going out to school sites. In addition, it creates a situation where perfectly good produce does not get used in a timely manner, becomes outdated, and results in loss of product...this affects your bottom line!

It is imperative that all staff is thoroughly trained on storing and rotating practices...and to know who to find when items need to be received!

GENERAL RECEIVING, STORING & ROTATING PRINCIPALS

❖ Designated staff must be assigned to accept deliveries. All staff should know who the designee(s) is/are.

❖ Upon receiving deliveries, inspect items to ensure cases are undamaged, are within an acceptable temperature range and items ordered match what was delivered.

❖ Refrigerated and frozen products should be stored in the appropriate areas immediately to ensure food safety. It is imperative to store items in a manner that prevents cross- contamination.

❖ Clearly and immediately mark each case with the date it was delivered. Store each case in its designated area with the date facing front.


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❖ Do not stack items too high or directly on the floor. Items must be stored at least 6” off the ground and away from walls.

❖ Follow the “FIFO” Rule - Items First In should be First Out, and the last items in (newly delivered product) should be used last. Follow these steps for proper FIFO rotation:

1. Identify the items received in (or use by) date.

2. Store items with the earliest/closest date in front of/on top of) items with later dates, as determined by your site needs.

3. Pull items in the front or on top and use first (these will have the older date on it)

4. Throw away any food that has passed its expiration/use-by date.

❖ Schedule inventory checks on a regular basis to ensure rotation and storage procedures are being followed.


Questions:

1. Ask staff to explain what the FIFO rule is. _ _ _

2. Can your staff identify who is

their site designee(s) for receiving in products? _ _

3. Why is it important to date

mark inventory? _ _ _

4. How far off the floor should

items be stored? _ _


50

Sanitizing Cutting Boards

Order of the Day

● SANITIZING CUTTING BOARDS ●

51

Sanitizing Cutting Boards i s the Order of the Day


❖ Read through the information ahead of time to help with your presentation. You may also take this opportunity to add further questions to those that we have provided at the end of this talk.

❖ Be prepared to point out any areas you feel may be a problem in keeping cutting boards sanitized.

❖ Be ready to explain to participants what action they should take if they notice a sanitation problem within their work area.

❖ Be prepared to demonstrate within your scheduled training how to properly clean and sanitize a cutting board.

Meeting Agenda:


2. Report on any follow-up to concerns that were raised at the previous session:

_ _ _


they have observed on their jobs since the last meeting:

_ _ _ _

4. Determine what action should

be taken on these concerns. Write them here and take action before the next meeting:

_ _ _ _


participants to read along in their handouts. Add your own comments to the material, including your own district’s procedures.


52

Sanitizing Cutting Boards i s the Order of the Day

You notice you have a short supply of plastic cutting boards for meat products so the first cutting board available was a wooden board.

You notice the plastic cutting

boards have all disappeared so instead of ordering new plastic boards, you continue to use the wooden cutting boards to slice meats.

You also notice that all wooden

cutting boards have large cracks in them and even though they have been washed thoroughly, there are food particles in the cutting boards.

The plastic cutting board that was

available was used previously to cut turkey. The server didn’t have time to sanitize the board. She just wiped it with a towel and started to slice roast beef.


They indicate failure to properly sanitize cutting boards!

What type of cutting board should be used for what product?

● Always use a cutting board that is easy to clean.

● Plastic cutting boards should always be used for cutting meat products and produce.

● Wooden cutting boards should only be used for slicing bread products.

● Wooden cutting boards can harvest bacteria.

● Wooden cutting boards are difficult to clean.

There are several simple steps involved in sanitizing a cutting board:

1. Remove any visible food from the cutting board.

2. Clean and sanitize sink and the work surface.

3. Manual ware washing shall be accomplished by using a three- compartment sink. Place the cutting board in the first sink with a clean detergent solution that shall be maintained at not less than 110°F or the temperature specified by the manufacturer on the cleaning agent manufacturer’s label instruction or a as provided in writing by the manufacturer.


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4. Rinse in second sink using clear, clean water before being immersed in a sanitizing solution.

5. Sanitize in the third sink by immersion of the cutting board into a sanitizing chemical solution. There are varied sanitizing chemical solutions to manually sanitize a cutting board. Most common will be a chlorine solution of 100 ppm which will need to contact the cutting board by immersing the cutting board in the solution for at least 30 seconds. A quaternary ammonium solution with less than 500 ppm or as recommended, will need to be in contact with the cutting board surfaces for at least 30 seconds. The use of chemical sanitizing solutions must be used and maintained in accordance with manufacturer’s instructions.

6. Air dry the board. Wiping it can re- contaminate it and remove the sanitizing solution on the surface before it has finished working.

7. Make sure the board is completely dry before placing it in the storage because moisture can promote bacterial growth.

The following are questions to help the group become involved in summing up the major points of today’s topic!

Questions:

1. When should a plastic cutting board be used?

_ _ _

2. When should a wooden cutting

board be used?

_ _ _

3. What could happen if proper

procedures are not followed when cleaning and sanitizing a cutting board?

_ _ _

Additional Questions:


54

Sanitizing Transport Equipment

Order of the Day

● SANITIZING TRANSPORT EQUIPMENT ●

55

Sanitation of Transport Equipment is the Order of the Day


❖ Read through the information ahead of time to help with your presentation. You may also take this opportunity to add further questions to those that we have provided at the end of this talk.

❖ Be prepared to point out equipment sanitation problems.

❖ Be ready to explain any equipment sanitation problems and how to correct them.

Meeting Agenda:


2. Report on any follow-up to concerns that were raised at the previous session:

_ _ _


they have observed on their jobs since the last meeting:

_ _ _ _

4. Determine what action should

be taken on these concerns. Write them here and take action before the next meeting:

_ _ _ _


participants to read along in their handouts. Add your own comments to the material, including your own district’s procedures.


56

Sanitation of Transport Equipment is the Order of the Day

PREVENTIVE MEASURES

Preventing foodborne illness is a straightforward process. It involves recognizing the common problem areas and taking specific steps to control them.

In general you can keep harmful bacteria and other organisms under control by:

1. Practicing good maintenance of equipment.

2. Keeping TCS food out of the “Danger Zone” (41°F - 135°F).

3. Taking precautions against cross- contamination.

EQUIPMENT SANITATION

To keep equipment free of harmful levels of bacteria or other contaminants, it is necessary to clean and sanitize all surfaces that will come in contact with food. This is especially urgent after any possible contamination.

Be sure to:

1. Remove any visible food and soil from pans, utensils, cookware, and other food-contact surfaces.

2. Sanitize tables, stoves, sinks, peelers, choppers, mixers, and cooking utensils after each use. This rule also applies to equipment used to clean other food contact surfaces.

3. Remember that rags and sponges can be a source of cross- contamination unless properly sanitized during and between uses. A rag used to clean a surface where raw food has been prepared can easily carry bacteria to other areas, including to cooked food.

SANITIZING PORTABLE EQUIPMENT

To properly clean and sanitize portable equipment you should have a three compartment sink with a compartment for cleaning, rinsing, and sanitizing respectively.

There should be a separate area for scraping and rinsing food and debris. Separate drain boards should be used for soiled and clean items.


57

STEPS TO FOLLOW WHEN SANITIZING

1. Clean and sanitize sinks and work surfaces.

2. Scrape and rinse food into the garbage or disposal. Pre-soak items, such as silverware, as necessary.

3. Manual ware washing shall be accomplished by using a three- compartment sink. Place equipment in the first sink with a clean detergent solution that shall be maintained at not less than 110°F or the temperature specified by the manufacturer on the cleaning agent manufacturer’s label instruction or a as provided in writing by the manufacturer.

4. Rinse equipment in second sink using clear, clean water to remove all traces of food, debris and detergent before being immersed in a sanitizing solution.

5. Sanitize in the third sink by immersion of the equipment into a sanitizing chemical solution. There are varied sanitizing chemical solutions to manually sanitize food service equipment. Most common will be a chlorine solution of 100 ppm which will need to contact all surfaces of the equipment by immersing it in the solution for at least 30 seconds. A quaternary ammonium solution with less than 500 ppm or as recommended, will need to be in contact with the surface for at least 30 seconds. The use of chemical sanitizing solutions must be used and maintained in accordance with manufacturer’s instructions.

6. Empty and change wash, rinse and sanitizing water if the water temperature cools, of if the water in any compartment becomes dirty and cloudy.

7. Air dry the all equipment. Wiping it can re-contaminate it and remove the sanitizing solution on the surface before it has finished working.

8. Make sure all equipment is completely dry before placing it in the storage because moisture can promote bacterial growth.


58


Questions:

1. Once items are washed, should they be dried with a towel or air dried? _ _ _ _

2. How can you keep equipment

free of harmful levels of bacteria or other contaminants? _ _

3. What are the steps to follow

when sanitizing? _ _ _ _ _ _ _

4. Additional questions:

_ _ _ _


59

The Temperature Danger Zone

Order of the Day

● THE TEMPERATURE DANGER ZONE ●

60

The Temperature Danger Zone is the Order of the Day

In planning and preparation the Danger Zone talk:

● Read through the information ahead of time to help with your presentation. You may also take this opportunity to add further questions to those that we have provided at the end of the talk.

● Be ready to explain what participants should do if they observe any improper temperature for food storage and handling; how they should proceed to ensure that the situation is corrected before the safety of food being prepared and served is jeopardized; what to do if they think it has already been contaminated, etc.

Meeting Agenda:



3.

_ _ _



_ _ _ _



_ _ _ _


participants to read along in their handouts. Add your comments to the material. _ _ _ _


61

The Danger Zone is the Order of the Day.

Danger Zone.

● The “cook and hold” cabinet arrives from the central kitchen 15 minutes before lunch with your entree for the day. The probe thermometer registers a temperature of 125°F.

● Before opening the refrigerator

upon arrival in the morning, you check the outside thermometer. It shows 55°F.

● You placed cooked refried

beans in a 12“deep plastic tub to cool. After 3 hours in the refrigerator, the temperature of the beans registers at 70°F.

These incidents all have one thing in a common…

The food items are in the Temperature

Danger Zone!

All foods coming into the kitchen must be safe to eat. Food also must be safely handled and stored to remain safe until it is prepared and served. One of the most common risks in day-to-day food production is improper temperature handling of uncooked/cooked food. For this reason, all food should be kept out of the temperature “Danger Zone.”

Definition: Danger Zone, in which the bacteria grow rapidly, lies between 41°F and 135°F.

Safe practices to follow:

1. Check the temperature of the freezer and refrigerator at least 3 times each day. Refrigerator should be no higher than 41°F. Freezer should be at 0°F.

2. Randomly sample temperature of at least one of each product received. Potentially hazardous foods must be stored promptly upon receipt and inspection.

3. Make use of oven and refrigerator thermometers. Keep all cold foods below 41°F and all hot foods above 135°F.


62

4. Prepare large amounts of food in batches to limit time in the danger zone.

5. Never thaw raw food at room temperature. The best method for thawing food is in the refrigerator. There are 4 approved thawing methods:

a) In the refrigerator or walk-in

b) Under cold running water

c) In a microwave oven, if it will be cooked immediately

d) During the cooking process

6. Place hot food in shallow pans with an ice bath or cooling paddle to cool faster. Pans should be no more than 2-4” deep. Hot food should be cooled rapidly from 135°F to 41°F or below within 6 hours and, during this timeframe it must go from 135°F to 70°F within 2 hours.

7. Foods with high density (such as refried beans or chili) should be cooled in shallow metal pans with a food depth of no more than 2 inches. Chill in a freezer, uncovered, until the temperature requirement is met.

8. Foods that have been held at room temperature more than 2 hours during serving should be discarded. High protein foods such as meat, poultry, and eggs are especially high risk.

9. Cook food to minimum internal temperatures recommended in California Retail Food Code and reheat leftovers at 165° F for 15 seconds before serving. Once foods are cooked or reheated, hold them at 135°F.


63

The following are questions to help the group become involved in summing up the major points of today’s topic.

Questions:

1. What is the temperature of the Danger Zone? _ _ _ _

2. Why must foods be kept away from the Danger Zone? _ _

3. What is the minimum safe

temperature to hold hot food and the safe temperature to hold cold food? _ _

4. What is the rationale for taking

the temperature of food received in shipments and storing promptly upon receipt? _ _ _ _

5. What is the best method of thawing food? _ _

6. What is the proper way of cooling food?

7. How long can food be held at room temperature during serving?

_

8. What is the temperature for reheating leftovers and holding cooked food? _

_


64

What is a Reimbursable Breakfast?

Order of the Day

● A REIMBURSABLE BREAKFAST ●

65

Learning to Identify a Reimbursable Breakfast is the Order of the Day

In the planning and preparation for this talk:

❖ Read through the information ahead of time to help with your presentation. You may also take this opportunity to add additional questions to those we have provided at the end of this module.

❖ Be prepared to point out the common mistakes that could be made when identifying a reimbursable meal at breakfast

❖ Explain what the difference is between components and items; explain how many items and components must be offered for a complete reimbursable meal

Meeting Agenda:



_ _ _ _



_ _ _ _ _



_ _ _ _ _




66

Learning to Identify a Reimbursable Breakfast under Offer vs Serve

Alice is getting ready to serve breakfast. The new breakfast meal requirements have made it a little harder to remember all the components and items.

Alice checks the menu to make sure she has everything she needs for breakfast service. Today's menu has two entrees:

❖ A Breakfast Burrito - Eggs, Cheese in a Whole Grain Tortilla (1M, 1G)

❖ Whole Grain Cereal (1G) ❖ ½ c oranges, ½c apple and milk

for each entree Alice double checks her signage and decides she's going to offer the students the opportunity to choose one or more fruit.

Does she have a reimbursable meal?

Reimbursable Meal Breakfast:

The Breakfast Meal Standards require three components be represented. Those components are Whole Grains, Fruit and Milk.

Within those components, at least FOUR items must be served so students can choose THREE of them. That makes it Offer vs. Serve. ONE of those THREE must be at least a 1/2 cup of FRUIT.

Using Alice’s menu as an example, she is offering the correct quantity of components (3) & food items (at least 4)

❖ Burrito (1M, 1G) = 2 items ❖ Cereal (1G) = 1 item ❖ 1/2c oranges = 1 item ❖ 1/2c apple = 1 item ❖ Milk = 1 item

At minimum, to meet the 3 item requirement, the students have to select the one of following from the choices above for the meal to be reimbursable:

❖ burrito, ½ c orange (3 items) ❖ burrito, ½ c apple slices (3 items) ❖ cereal, ½ c orange, milk (3 items) ❖ cereal, ½ c apple, milk (3 items) ❖ burrito, ½ c fruit (orange or

apple), milk (4 items) The above examples are not inclusive of all options students may take. In addition, since Alice’s signage states they can choose one or more fruit, the student may add on the other fruit from each option above.

When you set out your items there are a few rules to remember:


67

1) Meat/Meat Alternatives can be considered a grain. Just remember that if you don't have an actual grain present for a student to choose your meal is NOT reimbursable. (For example: Alice has a one Grain Cereal, String Cheese, 2 Pieces of Fruit and Milk to offer. If she forgets to put out the Cereal, but still has FOUR items to offer that meal is not reimbursable. Why? Because the real grain is not present)

2) Don't forget your signage. Remember it's all in the way we advertise, especially when it comes to fruit. (For example: Alice offers two different fruits, but if she puts out signage that says " Please only take one" then the student must choose one and it only counts as one item, but if Alice has signage that says " Please take one or more" that fruit can count as two separate items) Don't forget this only works with fruit. They must take different kinds of fruit for it to count.

3) Breakfast items can be combined. (For example: Alice is offering an Egg and Cheese Burrito wrapped in a WG Tortilla. This entree counts a two items.

Why? The WG Tortilla counts as the first item and the Eggs and Cheese count as the second item. Offered with fruit and milk this is a reimbursable breakfast)

Don't Forget FRUIT always

comes first!

The first item you should look for in a

reimbursable meal is FRUIT and the other two follow.

It is your job to

remind students they do not need

to take every item

being offered!


68


Questions:

1. What are the three breakfast components? _ _ _

2. What is the minimum amount of items that need to be offered at breakfast? _ _ _

3. Can Meat/Meat Alternatives be an item? If yes, what component group do they represent? _ _ _

4. Can more than one piece of fruit be counted as an item? If so, how? _ _ _

5. What is a combined entree item? Generally what items make it up? _ _ _ _


69

What is a Reimbursable

Lunch?

Order of the Day

● A REIMBURSABLE LUNCH ●

70

Learning to Identify a Reimbursable Lunch is the Order of the Day



❖ Be prepared to point out the common mistakes that could be made when identifying a reimbursable meal at Lunch

❖ Be ready to explain what components are served at Lunch

❖ How many components must be taken to make a reimbursable lunch meal?

❖ Be ready to explain what Components must be in every tray that leaves the meal line

Meeting Agenda:



_ _ _ _



_ _ _ _ _



_ _ _ _ _




71

Learning to Identify a Reimbursable Lunch

Alice is getting ready to serve lunch. She wants to make sure she has every required component including making sure the vegetable subgroups are met for the whole week.

Alice checks, the menu to make sure she has everything she needs.

Today's menu is:

● Chicken Chow Mein with Broccol i

● Fresh Fruit ● Milk ● Fortune Cookie

Alice double checks her signage to make sure everyone knows what is considered a reimbursable meal.

Does she have a reimbursable meal?

Reimbursable Meal Lunch:

The Lunch Meal Standards, require that that FIVE components be represented.

Those components are

● Meat/Meat Alternative ● Whole Grains ● Fruit ● Vegetable ● Milk

Each one of these components must be represented on the meal service line.

To make sure our students get to make their own choices they only have to choose THREE of the FIVE com ponents but could take them all if they wanted. This makes lunch Offer vs. Serve.


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Every student needs to take at least ½ a cup of FRUIT or VEGETABLE for ONE of the THREE components in Elementary and Middle Schools.

If you are a High School you need to make sure you offer a full cup of FRUIT

Also make sure you have all your vegetable sub-groups:

● Dark Green Vegetables (½ cup per week)

● Red and Orange Vegetables (¾ cup K-8th, 1 ¼ cup 9-12th grades per week)

● Beans and Peas (½ cup per week) ● Starchy Vegetables (½ cup per

week) ● Other Vegetables (½ cup K-8th,

¾ cup 9-12th grades per week) ● Additional Vegetables (1 cup K-

8 and 1 ½ cups 9-12th grades per week)

Did you say Milk?

● Remember you are required to offer two different choices.

● The milk fat content cannot be higher than 1%

● If one of the choices is flavored it must to be FAT-FREE

Don't Forget

FRUIT & VEGETABLES always come first at Lunch!

The first item you should look for in a reimbursable meal is

FR UIT OR VEGET A B LES and the other two follow.

It is your job to remind students they do not need to take every

item being offered!


73


Questions:

1. What are the Five Components of a Reimbursable Lunch? _ _ _

2. What is the minimum number of components a student must take for a reimbursable meal? Can they take them all? _ _ _ _

3. How much Fruit or Vegetables must a student take? _ _

4. Can a student ever leave the meal line without a fruit or vegetable? If so when? _ _ _

5. How many types of milk need to be offered at lunch? _ _ _ _


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Popcorn Session Sign In

Topic: Date:

NAME SIGNATURE TIME IN TIME OUT

Taught By: Signature of Instructor:

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CERTIFICATE of ACHIEVEMENT THIS ACKNOWLEDGES THAT

______________

HAS SUCCESSFULLY COMPLETED 15 MINUTES OF TRAINING BASED ON SCHOOL NUTRTION PROFESSIONAL STANDARDS EDUCATION/ TRAINING

TOPIC: ____________________________

DATE:

____

INSTRUCTOR SIG N A T U R E ____________________________

INSTRUCTOR NAME________________________

haccp simplified! - casbo · 2017. 4. 19. · popcorn sessions. haccp simplified! this presentation...

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