Developed by: Quality, Presentation, and Implementing HACCP Culinary Skills Workshop June 2013

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 tastes

Service Temperature

The ideal temperature for serving the food

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Product Quality Factors During Production

Standardized recipesProduction equipmentProduction schedulesSanitation practicesFood production handling

techniques

PurchasingReceiving and StorageProper HandlingPreparation and Cooking

Eight Keys to Success

ServingLine PresentationProper HandlingMarketing

Eight Keys to Success

Purchasing

Commodity dollars– What to process– Who to process with

Frozen vs. canned vegetables

Purchase from HACCP certified vendors

Receiving and Storage

Check temperatures immediately

Check datingCheck for any signs of

damage

Receiving and Storage

Store products appropriately

Practice FIFO

Proper Handling

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

41°– Running water at or below

70°

Preparation and Cooking

For all raw items follow guideline set forth by Serve Safe

Processed items follow the manufacturer’s instructions

Preparation and Cooking

Develop standards for batch cooking

Ensure ovens are properly calibrated

Enforce use of recipes – Standardized recipes

Proper Holding

Serve hot foods hot– Minimum temperature of 140°– Hot wells controls– Holding cabinets

Serve cold foods cold– Maximum temperature 41°

Serving

Proper serving utensils– Storage and food– Heat resistant handles– Minimize bare hand

contact

Serving

Proper 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 Presentation

Use garnishes when possible– elevators– risers

Keep serving line clean and free from debris

Marketing

Utilize promotions– To create excitement– To boost participation when

needed– Enhance awareness of the

Child Nutrition Department

Marketing

Solicit 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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Objectives

Identify key elements of food presentation.

Evaluate the atmosphere of the cafeteria serving line.

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The Serving Line

How does the line look?The entire serving area

should look nice and appealing, not just the food.

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The Serving Line

Use pans that fit properly into steam table wells.

Use appropriate serving tools and utensils

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5 Key Elements of Presentation

COLOR

ShapeSimplicityHeight

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• Texture

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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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.43

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 Analysis

Identification of hazards than can contaminate food.

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Hazards

PhysicalChemical Biological

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Critical Control Points

Control hazards through critical control points.

Essential step in the food flow to prevent, eliminate or reduce a food safety hazard.

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Example

Hamburger 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 HACCP

Improve control of food processes.

Help comply with government regulations.

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Advantages of HACCP

Provide 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 Illnesses

Not reheating properly (to at least 165oF for 15 seconds within 2 hours).

Poor personal hygiene.Cross-contaminating food.

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The Process Approach

HACCP 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 Point

Where a hazard can be controlled in the flow of food

CP

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Critical Control Point

Essential 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 – 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

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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


Temperature controlCooking foods Handwashing

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Process # 2Same Day Service Preparation


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


Temperature controlCooking foods Cooling foodsReheating foods

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Process # 3 Complex Food Preparation


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 Limits

Upper 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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Monitoring

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

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Corrective Action

Recognize when there is a problem.

Have a plan for corrections.

Train employees.Document.

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Verification

ProceduresFrequencyDocumentationWeekly checklist

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Recordkeeping

ComplianceActions 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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Records

District HACCP PlanEmployee training logsSOPsMonitoring logsCorrective actionsCalibration logsReceiving logs

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Health Inspections

HACCP Plan reviewMonitoring logsCalibration logsWeekly checklists

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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.

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Success of Your Food Safety Program, continued

Maintain 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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