Hazard Analysis and Critical Control Point
HACCP is a food safety program that focuses on food. HACCP was created in the early 1960s when NASA contracted with Pillsbury to develop safe food for astronauts. This program differs from other food safety programs where the focus is primarily on sanitation or personal hygiene. HACCP’s guidelines have a clear emphasis on food and its flow throughout the school food service operation. Sanitation and personal hygiene are vital parts of an effective food safety plan and are considered prerequisites, or requirements, for beginning a HACCP program.
What is the goal of HACCP? The goal of HACCP is to prevent food safety problems from happening and controlling possible hazards that can contaminate food as it moves through a school. With a HACCP program, we work to avoid food safety problems, instead of reacting to them after they occur.
Denver Public Schools currently follow all HACCP guidelines mandated by the Child Nutrition and WIC Reauthorization Act of 2004 stating that all schools must have the following:
- A HACCP Plan
- On-going training for staff in food safety
- On-going documentation of the handling of food products from the time of purchase to the service to the student.
Food Safety Training
Show You Know – 2 hour food safety refresher developed by the Denver Department of Environmental Health
Serv – Safe – 10 hour food safety class
HACCP – 6 hour food safety class
Handwashing
Food safety and sanitation are critical, ongoing processes that require strict procedures and training. Food and Nutrition Services staff receives on-site food safety training on a regular basis from a nationally recognized company. Special emphasis is placed on the use of proper temperatures, food preparation and service; proper attire, and frequent hand washing.
In addition, all food service managers have successfully completed our manager HACCP training course. A sanitation self-inspection using the Hazard Analysis Critical Control Point (HAACP) format has been implemented in all schools. This format requires managers to follow purchased products through the various stages and that critical temperatures from receipt to service are recorded. At home:
- Keep cold foods COLD! (Refrigerate or chill food at 41°F. or below.)
- Promptly refrigerate all perishable food items upon delivery.
- Discard perishable food if it has been out at temperature above 41° for more than 2 hours.
- Clean tables before each meal service.
- Remember that you cannot determine food safety by sight, taste, odor or smell. If there is any doubt, throw the food away.
- Keep a fire extinguisher and first-aid kit handy and instruct all in their use.
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