K-12 kitchens focused on semi-scratch and scratch cooking can gain several advantages, including greater control over ingredients and the ability to provide menu items with more fresh fruits and vegetables. But with these advantages comes the need to pay increased attention to food safety.
Fresh fruits and vegetables often require little or no cooking, so school nutrition employees must take extra care when handling and serving them. They must also properly clean and sanitize any food prep equipment used to reduce the risk of foodborne bacteria settling on the machines and causing illness. There are several guidelines and best practices to consider.
HACCP food safety requirements
K-12 schools must follow all state and local public health requirements for food safety. It is crucial that food preparation areas are clean and sanitary to prevent the spread of foodborne illnesses, and that staff pay attention to food after it has been made.
The Richard B. Russell National School Lunch Act requires that school food authorities implement a school food safety program based on hazard analysis and critical control points (HACCP) principles.
The approach to HACCP separates food preparation into three categories based on how many times a menu item moves through the temperature danger zone, which is between 41°F and 135°F. Food in the danger zone is at risk for growing bacteria that can make people sick when they consume it.
The K-12 staff must apply the HACCP approach to every location where food is served, prepared or served for student nutrition programs. Schools also need to obtain at least two food safety inspections each school year, post a report on the most recent inspection in a publicly visible area and provide a copy of the inspection report to the public upon request.
To develop and implement a written food safety plan based on the process approach to HACCP, schools can reference the USDA FNS Food-Safe Schools Action Guide, which identifies the need to develop food safety standard operating procedures and the minimum elements that must be included in using HACCP principles and a process approach to HACCP.
After preparation, staff must take extra care that food does not stay in the danger zone for more than four hours. Menu items, like fruits and veggies, that are not cooked — i.e. they don’t go through the danger zone in either direction — should be kept cold or have a process that limits the time in the danger zone to less than four hours.
In addition, USDA FNS Guidance for School Food Authorities notes three key points that are crucial to developing a food safety program: sanitation, temperature control and SOPs.
School kitchen equipment cleaning
The USDA has found that contaminated equipment is an area in which a high number of food service operations do not follow proper practices. Fortunately, there are clear steps that K-12 staff can take to make sure that they properly clean and sanitize their food processors, mixers and slicers to improve food safety. Always unplug equipment prior to cleaning and sanitizing. Never hose down any machine.
To reduce the risk of contamination from foodborne bacteria, it is critical to clean and sanitize food processors thoroughly after each use. Dismantle all removable parts. On a Hobart continuous-feed food processor, that includes the hopper and pusher plate; both can be washed in a three-compartment sink containing soapy water, clear water and a sanitizer. Hobart cutting tools are dishwasher safe or can be washed in a three-compartment sink. Staff should take care when handling cutting tools. If washing them by hand, always do so one at a time. To reduce the risk of any injury, never place multiple blades in a sink. Place the cutting tools on a rack until they are dry and transfer them to a wall rack after. Once the cutting tools and hopper are removed, wipe down the machine base thoroughly with a damp cloth.
Note, that it is not necessary to break down a Hobart continuous-feed processor between processing different fruits and vegetables. Simply wipe out the hopper and rinse the cutting tool to remove any scraps. When processing other ingredients, like nuts or cheese, or at the end of the day, go through the previous steps for a full cleaning.
Hobart bowl style food processors feature removable parts that are dishwasher safe for thorough cleaning. As with a continuous-feed food processor, carefully wipe down the machine to remove any residual food scrap.
Like the brand’s food processors, Hobart planetary mixers also have removable parts that staff need to clean correctly to support food safety. These include the bowl, bowl guard and agitator, all of which can be cleaned and sanitized in either a three-compartment sink or a dishwasher. Wipe down the mixer with a clean, damp cloth, taking care to clean under the planetary, as this area can harbor food debris. Allow the machine to air dry.
To help expedite cleaning, Hobart planetary mixers have a soft start function that slowly delivers electricity to the mixer until it reaches the appropriate speed. This reduces ingredient splash-out so there is less mess. Hobart has also incorporated a NoChipMax™ System on its Legacy+® HL600 and HL662 60-quart mixers, which includes a NoChip™ aluminum planetary with a metallic gray hybrid powder finish. This prevents paint chipping and eliminates scratches or dents where bacteria from food could settle. The system also features a NoChip #12 taper attachment hub with a stainless-steel insert and die-cast cover. This prevents paint chipping associated with attaching a meat grinder or VS9 slicer attachment and provides a smooth surface that is easy to clean.
For K-12 kitchens who use a slicer to slice meats or cheeses for fresh deli sandwiches, food safety measures are more important than ever. This equipment can easily harbor harmful bacteria when not cleaned properly.
Staff can clean slicers throughout the day, in between slicing different meats, without disassembling them. On a Hobart slicer, simply tilt the carriage back and wipe the machine with a clean, damp cloth, taking care to also wipe the gauge plate.
For a deep clean, Hobart HS series slicers can be fully broken down to clear away food debris buildup. Remove the meat grip, product tray (after closing the gauge plate) and carriage. The stainless-steel knife cover removes without tools and can be washed in a dishwasher, as can the removable ring guard cover. A patented single-hand removable knife removes without exposing the knife edge and is also dishwasher safe. After removing these parts, staff can easily and thoroughly clean the rest of the slicer. Don’t forget to clean underneath the slicer. Several Hobart slicer models have a lift assist function to make it easier to gain access to this area.
Remember, taking measures to ensure food safety in the K-12 kitchen is critical. When in doubt about how to properly meet the requirements for food handling and serving, and for food prep equipment cleaning and sanitizing, consult with a professional. Always take the time to train new staff and to offer refresher training on food safety to help keep this priority top of mind.
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