Association of Nutrition & Foodservice Professionals Inservice Series

Employee Food Safety Inservice:

Implementing HACCP Practices

Adapted from DMA Classroom Education Course, Second Edition, by Susan Davis Allen, MS, RD, updated 2012
2012, Association of Nutrition & Foodservice Professionals, St. Charles, IL
Phone. 800.323.1908
www.ANFPonline.org

H O W T O U S E T H E S E M AT E R I A L S
In addition to lecture and discussion notes, this packet includes:
Promotional flyer
Pre-test/post-test
Handouts
Attendance sheet
Certificate of completion
This inservice has been designed to be 30 minutes in length and to be used as a tool to train foodservice employees.
We have written an outline for what we see as important steps in studying this inservice topic. However, its up to you
to prepare in advance and tailor your inservice to your employees. Consider:
Employees backgrounds and experience levels
Problems or areas for improvement specific to your facility
Specific department or facility policies relevant to this topic
Specific local standards relevant to this topic
While planning how youll approach your inservice, keep in mind that participants remember:
70% of what they talk over with others discussion
80% of what they use and do projects, scenarios
95% of what they teach others one-on-one training, student presentations
The more involved and focused participants are, the more they will absorb. It is important to keep communication
flowing throughout the lecture by continuously involving the participants. You can accomplish this by asking
questions, having participants read handouts aloud, and asking for examples of concepts and standards.
To be fully effective, training should begin on a new employees first day. Then it should be continually reviewed
even for long-term employees. And, you can strengthen lessons learned by setting a good example, actively enforcing
policies, and recognizing and rewarding a job well done.

Implementing HACCP Practices

2012, Association of Nutrition & Foodservice Professionals
Page 1

INSERVICE OBJECTIVES:
This lesson addresses personal hygiene standards required of foodservice personnel in order to ensure food safety.
After completing this session, employees will be able to:
Identify the basic purpose of HACCP.
List the seven steps of HACCP.
Explain key HACCP terms.
Relate HACCP to time and temperature logs and/or other procedures.

INSERVICE OUTLINE
Optional Pre-Test: 5 Min
Resources & Supplies
Pre-test/Post-test.

Outline
Optional: Ask participants to complete the pre-test. Tell them you will re-visit these questions at the end of the session.

Lecture & Discussion | 5 Mins

Resources & Supplies
Handouts: Steps in a HACCP System, HACCP Terms.

Outline
Define HACCP: Hazard Analysis Critical Control Point system, developed to ensure a safe food supply for
astronauts.

Emphasizes prevention rather than inspection.

Involves identifying potential hazards, establishing preventive or control measures and ongoing monitoring to
ensure that standards or critical limits are met.

Why do we need HACCP? It:

Places final responsibility for food safety on the food establishment.

Allows the regulatory agency to better determine the level of compliance with food safety guidelines by
providing information on current and past conditions.

Emphasizes industrys role in continuous problem-solving, rather than relying on periodic inspections.

Distribute Handouts: Steps in a HACCP System, HACCP Terms.

Implementing HACCP Practices

2012, Association of Nutrition & Foodservice Professionals
Page 2

 HACCP involves seven steps:

Step 1 - Analyze hazards: biological, physical, chemical.

Examples of hazards include: bacteria, viruses, chemicals, glass fragments.

HACCP follows the flow of food through a foodservice operation.

There can be risks of contamination at any of these points: receiving, storage, pre-prep, cooking,
serving, cooling, reheating.

Hazard analysis means: determining the risks or hazards associated with food production and service.

Step 2 - Identify Critical Control Points.

Define critical control point (CCP): a point, step, or procedure at which control can be applied and a
food safety hazard can be prevented, eliminated, or reduced to acceptable levels.

Another way to think of a CCP is as our last chance to make sure food is safe. Its our last
opportunity in the flow of food to do something to control possible hazards.

CCPs include: cooking, chilling, specific sanitation procedures, prevention of cross contamination,
employee hygiene (give some examples).

Step 3 - Establish critical limits for preventive measures.

Define critical limits: specified limits or characteristics of a physical, chemical, or biological nature.

We most often use temperature, held for a specified period of time.

What tool helps us measure critical limits? [Employees answers should include: a thermometer].

Step 4 - Establish procedures to monitor CCPs.

We may monitor through visual observations, temperature, or time.

A foodservice operator may develop flow charts for specific foods and identify associated CCPs,
critical limits, and monitoring/record-keeping systems.

Another practice is to identify HACCP information on recipes.

The person responsible for monitoring HACCP-related procedures must document, and sign or
initial all records.

Step 5 - Establish the corrective action to be taken when monitoring shows that a critical limit has been exceeded.

Determine how food was produced when a problem occurred.

Correct the cause of the problem.

Maintain records of corrective actions.

Step 6 - Establish effective record-keeping systems that document HACCP activity.

[Show examples of the records you use, and explain how they fit into the HACCP plan.]

Step 7 - Establish procedures to verify that the HACCP system is working.

A manager and designated staff members periodically review CCP records.

Inspections are also important.

Now, lets look at an example. [Bring your recipe for a product, and ask employees to help list: the potentially
hazardous food(s), the CCP, and the critical limit. Now, discuss how you check that the critical limit is met. Finally,
discuss how you document this.]

Implementing HACCP Practices

2012, Association of Nutrition & Foodservice Professionals
Page 3

ACTIVITY | MEAL OF MISFORTUNE GAME | OPTIONAL

Resources & Supplies
Meal of Misfortune game wheel and spinner.
Flip chart & pen.

Play the Meal of Misfortune game and review types of hazards and foodborne illnesses.
Directions: First, draw blanks on the flip chart for each letter of the answer. For example, if you are going to have the
employees guess Norwalk, then draw seven blanks as follows:
The game board is divided into sections. Each section represents a clue. Have a participant spin the spinner on the
board. From whatever section the spinner lands on, give the group a clue. At the same time, on the flip chart, write a
letter from the name of the organism. The object of the game is to identify the organism with as few clues as possible.
While this game can be played with any organism and clues, the table below lists a few organisms and accompanying
clues that could be used.

Organism

Type

Incubation
Time

Symptoms

Spore

Foods Involved

Prevention

Salmonella

bacteria

6-48 hours

vomiting, fever,
diarrhea, nausea,
headache

no

poultry, milk,
shells of eggs,
sauces

cook poultry to
165F; avoid cross
contamination

Shigella

bacteria

12-50
hours

diarrhea, fever,
chills

no

meat, pasta,
salads, potato
salads

good hand washing;

avoid cross
contamination

no

undercooked red
meats, raw milk

cook red meats,

esp. ground beef to
155F; wash hands
often

no

raw vegetables,
salads, raw
shellfish

wash hands often;

use safe water; cook
seafood thoroughly
wash hands often;
exclude sick
workers; reheat
foods properly
keep foods at <41F
or >135F

E. coli
0157:H7

bacteria

3-8 days

severe abdominal
pain, diarrhea
(sometimes watery
or bloody)

Norwalk

virus

24-48
hours

nausea, vomiting,
abdominal pain

no

leftovers,
custards, creamfilled pastries

yes

banquet foods
held too long, or
improperly heated

Staphylococcus
aureus

bacteria

1-6 hours

nausea, vomiting,
diarrhea

Clostridium
perfringens

bacteria

8-22 hours

abdominal pain,
diarrhea

Implementing HACCP Practices

2012, Association of Nutrition & Foodservice Professionals
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MEAL OF MISFORTUNE
FOODS INVOLVED

PR

SP

TIO

OR

EN

EV
N

P
YM

TY
P

M
TO

INCUBATION

*
Implementing HACCP Practices
2012, Association of Nutrition & Foodservice Professionals
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CUT OUT SPINNER AND FASTEN TO WHEEL

P O S T- T E S T & C L O S I N G | R E V I E W | 1 0 M I N .
Resources & Supplies
Pre-test/Post-test.
Attendance Sheet.
Certificates of completion.

Outline
Distribute copies of the post-test.
Ask participants to complete the post-test. (If you also used this as a pre-test, ask participants to review their
answers.) Review questions and answers.
Correct answers are: 1. D; 2. A; 3. B; 4. C; 5. D
Ask each participant to name a key point discussed today. Review any other key points not mentioned.
Ask each participant to sign the attendance sheet.
Distribute certificates of completion.

Implementing HACCP Practices

2012, Association of Nutrition & Foodservice Professionals
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P R E - T E S T / P O S T- T E S T | I M P L E M E N T I N G H A C C P P R A C T I C E S
Select the best answer for each question.
1. Which of the following is NOT true about HACCP?

A. It involves identifying potential hazards.

B. It stands for hazard analysis critical control point system.

C. It was first developed for astronauts.

D. It cannot help prevent foodborne illness.

2. Which of the following is an example of a hazard?

A. Salmonella bacteria on chicken

B. Employees walking into the kitchen with washed hands

C. A sanitized thermometer ready for use

D. All of the above

3. In a HACCP system, our last chance to make sure food is safe is called a:

A. Critical limit

B. Critical control point (CCP)

C. Hazard

D. Corrective action

4. What piece of kitchen equipment is especially helpful in checking critical limits?

A. A grill

B. A blender

C. A thermometer

D. A slicer

5. A log of endpoint cooking temperatures is an example of what step in the HACCP system?

A. Step 1 - Analyze hazards

B. Step 2 - Identify critical control points

C. Step 5 - Establish the corrective action to be taken when monitoring shows that a critical limit has been
exceeded

D. Step 6 - Establish effective record-keeping systems

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2012, Association of Nutrition & Foodservice Professionals
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STEPS IN A HACCP SYSTEM

HACCP stands for: hazard analysis critical control point system. HACCP is a way to prevent foodborne illness.

1.

Hazard analysis

2.

Identify critical control points (CCPs) in food prep

3.

Establish critical limits

4.

Establish procedures to monitor CCPs

5. Establish corrective action to be taken when monitoring shows a critical limit has

been exceeded
6.

Establish record-keeping systems to document

7.

Establish procedures to verify that the HACCP system is working

Implementing HACCP Practices

2012, Association of Nutrition & Foodservice Professionals
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HACCP TERMS

Control Point:

any point, step, or procedure where hazards can be controlled.

Example: Store potentially hazardous food in the refrigerator at or below 41F.

Critical Control Point (CCP):

any process, step, or procedure where hazards can be prevented, eliminated,

or reduced to acceptable levels (our last chance to make sure food is safe)
Example: Cooking a ground beef patty: The final cooking is the critical control
point.

Critical Limit:

the measurements for a critical control point.

Example: Cook to an endpoint temperature of 155F and maintain for at least
15 seconds.

Corrective Action:

the procedure to follow when a critical limit is not met.

Example: If the beef patty is not hot enough, return it to the grill and re-check
soon.

Implementing HACCP Practices

2012, Association of Nutrition & Foodservice Professionals
Page 9

INSERVICE NOTICE:
Implementing HACCP Practices
Day/Date:

Time:

Location:

Who Should Attend:

Implementing HACCP Practices

2012, Association of Nutrition & Foodservice Professionals
Page 10

I N S E R V I C E AT T E N D A N C E S H E E T
Implementing HACCP Practices

Date/Time________________________

Instructor_____________________________

Attendee Name

Signature

Implementing HACCP Practices

2012, Association of Nutrition & Foodservice Professionals
Page 11

AT
SIGNED

P R E S E N T E D T H I S

D AY O F

INSERVICE TRAINING PROGRAM

,

IMPLEMENTING HACCP PRACTICES

H A S PA R T I C I PAT E D I N T H E

T H I S C E R T I F I E S T H AT