HACCP Plan for a School Canteen

just wondering that how the school to implement HACCP? do they need to have eg. product characteristic, hazard analysis in their HACCP program? and what about the codex. do they follow the same codex we use currently or they have another amended codex?

If (as I think) you are talking about a school canteen I would imagine the HACCP system would follow the same principals as any other food service establishment, with Codex being the expected terms of reference. I've attached some information on HACCP implementation for a food service process, which you may find useful.

FS_4.pdf   69.28KB   192 downloads

Below I've listed my idea of the steps requiring hazard analysis in a typical food service process.

Suppliers
Receiving
Refrigerated and frozen storage
Thawing
Preparation
Cooking
Hot holding
Cooling
Reheating
Serving

This might be a good link:
Make Your Recipe HACCP Compliant

If you can provide a little more detail about what you are trying to achieve then perhaps we will be able to offer further assistance.

Hope this helps.

Regards,
Simon

Its spot on, Simon. Very much food service / retail HACCP program and the issues of receiving, storages and re-cooking.......holding and strong ssop programs etc are all important issues in a canteen system. In fact, the facility could be subject to more variables than a straight forward controlled environment of a processing plant.

IMO, its a dreadful task.

Cheers
Charles Chew

In fact, the facility could be subject to more variables than a straight forward controlled environment of a processing plant.

IMO, its a dreadful task.

<{POST_SNAPBACK}>

I was thinking that too. Would excellent food management and chef hygiene be enough? Or would you need a HACCP Plan for every recipe. If the latter it would indeed be a dreadful task.

Regards,
Simon :)

just wondering that how the school to implement HACCP? do they need to have eg. product characteristic, hazard analysis in their HACCP program? and what about the codex. do they follow the same codex we use currently or they have another amended codex?

Hello!

I'm also implementing a food safety system in a school canteen. I’m currently working in hazard analysis and assessment but I’m a little "lost" . I've found a book which is helping but if you have other documents related, please share.

Dear Peter Pan,

I have seen a few evaluations of this situation occasionally on the net -

can try this overview page -

http://www.extension...im/schoolhaccp/

and one of the links which looks quite nice to me -

http://www.schoolnut...CCPGuidance.pdf

If you are looking for a particular feature, perhaps you might specify in more detail.

Rgds / Charles.C

added - this page appears to give links detailing the implementation of the project discussed above -

http://www.iowahaccp...amp;sectionid=2

and this one gives links for some school related resources -

http://dpi.state.wi....tyresources.doc

Hi,

Of course does a school canteen have to follow the same HACCP-method as the rest and it's gonna be a big one. To keep everything relatively normal instead of describing every product, you can use productgroups like in the International Food Standard (IFS) and do a riskanalysis per productgroup and then go through the steps simon suggested

Maybe anoter useful document is the good hygiëne practice for mass catering from the codex alimentarius
CAC/RCP 39/1993

search in the link for the document

woops old topic srry
Regards, Philip

Hi,

Of course does a school canteen have to follow the same HACCP-method as the rest and it's gonna be a big one. To keep everything relatively normal instead of describing every product, you can use productgroups like in the International Food Standard (IFS) and do a riskanalysis per productgroup and then go through the steps simon suggested

Maybe anoter useful document is the good hygiëne practice for mass catering from the codex alimentarius
CAC/RCP 39/1993

search in the link for the document

woops old topic srry
Regards, Philip

Don't worrry that it's an old topic Philip, your information and link will be useful to anyone who arrives here from a google search looking for this type of information; also resurrecting old topics often provokes new ideas and discussion. So thank you for your input.

Regards,
Simon

Dear All,

And just in case, here's another interesting looking link -

http://www.michigan....nt_200876_7.ppt.

Rgds / Charles.C

I have audited 3 work canteens which must follow similar lines to school canteens.

To start off with; all three had supposedly implemented HACCP but no-one on site had been involved in its writing; all were written by consultants to the contractor. This meant that there was no buy in and little understanding at all sites. They all knew they had a HACCP plan but none of them knew what a CCP was.

It's simple to put in place a HACCP plan in a canteen but you need to think about processes not individual dishes (as far as you can) and you need to train the staff so they at least know what a CCP is and what to do if it goes wrong and also what processes have been considered (so they don't do something different.)

Remember the first page of your HACCP plan will be "who is our consumer?" or something along those lines. A school canteen produces food for children and so the risk of illness is higher and the PR consequences are huge.

Processes I would look at include:

defrosting (consider some ingredients e.g. cakes may be defrosted then eaten cold)
cooking
cooling
reheating
hot holding
chill holding
washing (e.g. veg)
opening packaging
storage of ingredients (chilled, ambient, frozen, including labelling and what to do with part opened ingredients)
Cutting

There are probably more but you need to look at your process. Don't forget in all this that HACCP can be a waste of time if prerequisites are not in place. The amount of times I have seen store rooms held open with tins or packets on the floor or inadequate hand washing is unbelievable. As there is no high risk and low risk, it's important that colour coding of utensils is in place and used.

Certain items will be necessary to treat as special cases; for example, in a canteen environment, I would never allow rice to be reheated (even though if done properly it can be done safely) because the risks of someone not understanding is high.

Most of all, I'd get someone compitent to audit. In all three canteens I visited, I found something wrong with temperature control. In one, the sandwiches were at 10 degrees celcius. The response from the manager was "I've told engineering". After I threw out two bin bags worth of stock and visited daily for the next month, I think the food safety message started to sink in.

I forgot to attach this link:

http://www.food.gov....b/sfbbcaterers/

The food standards agency in the UK takes a pragmatic approach and has given some basic HACCP based info to businesses. It's not applied as HACCP and not called HACCP but it gets people who are not trained in such things at least thinking about it.

I wonder if Gordon Ramsey has a HACCP plan for his kitchens, I'm sure he does. But would anyone dare to audit him, let alone issue him with a nonconformity. I think I know someone who would and they'd probably enjoy it.

I wonder if Gordon Ramsey has a HACCP plan for his kitchens, I'm sure he does. But would anyone dare to audit him, let alone issue him with a nonconformity. I think I know someone who would and they'd probably enjoy it.

Hope you don't mean moi???

I wish I'd kept the news cutting but famously Heston Blumenthal was criticised by the local EHO for not having Hazard analysis. Sounded like he gave him a really tough audit and demanded action in a short timeframe. The point the paper made was once Heston had put things right; the EHO described the (then voted in some poll) 'best restaurant in the world' as "satisfactory".

I'd give Gordon a non conformance. When s*dding All Saints were cooking in his kitchen with their long hair loose I was scowling at my TV.

I've dug it out... have a laugh! Some brave EHO even took on Mr Ramsey!

http://www.guardian....on.foodanddrink

http://www.guardian....on.foodanddrink

http://www.guardian....on.foodanddrink