food safety haccp

Fraud Hotline: 1-866-5-FRAUD-4 or 1-866-537-2834 | P.O. Box 12847 | Austin, TX 78711Toll Free: (877) TEX-MEAL | For the hearing impaired: (800) 735-2989 (TTY)

This product was funded by USDA. This institution is an equal opportunity provider.

Food and Nutrition DivisionChild Nutrition Program Summer Workshop

FOOD SAFETY &

HACCPChristy R. Brownd

Child Nutrition Specialist-ESC 16

1Updated 6/8/2021

www.SquareMeals.org

***PLEASE COMPLETE THE PRE-ASSESSMENT***

2

• Born in Dimmitt, TX…grew up in Stratford, TX• Attended Oklahoma Panhandle State University on a basketball scholarship• Degrees in Vocational Home Economics/minor in Science & HPERD• Teacher and coach for twenty years…Hardesty/Goodwell/Guymon, OK and Canyon ISD,

Canyon, TX• Masters in Administration, assistant principal for seven years…starting 31st year in education

system• Love gardening, scrapbooking, yardwork, watching movies, and traveling• Married with a blended family of four children

• ShanTil---TT/Simmons University-Master in Library Sciences, Boston, MA• Aaron---TT-BS in Plants and Soils-Health Inspector/Environmental Science, Greenbay,

WI…getting married in August!!!• Blakelee---SPC/North Texas at Denton-married to an Englishman and lives in Colorado• Katelyn---Sophomore at South Plains Junior College

2

INTRODUCTIONJUST A LITTLE ABOUT ME…

3

3

LUNCH LADIES ROCK!!!

4

4

ACKNOWLEDGEMENT STATEMENT

You understand and acknowledge that

The training you are about to receive does not cover the entire scope of the program; and that

You are responsible for knowing and understanding all handbooks, manuals, alerts, notices, and guidance, as well as any other forms of communication that provide further guidance, clarification, or instruction on operating the program.

AGENDA

Review of Food Safety

HACCP Principles and Requirements

Development of Standard Operating Procedures (SOPs) for your District

5

01

02

03

• Understand the purpose of a Food Safety Program based on HACCP principles

• Identify what is required• Learn and apply the Process Approach• Customize your Food Safety Program by establishing SOPs• Discuss monitoring procedures, corrective actions, as well as practices for

reviewing and revising SOPs, training, and maintaining records

OBJECTIVES

6

7

• Complete the checklist in your handout section “Reviewing Current Food Safety Efforts: A Checklist for Food-Safe Schools

7

ACTIVITY #1

8

8

•Why is it important?

•Who is responsible?

PURPOSE OF A FOOD SAFETY PROGRAM

9

FOOD SAFETY PROGRAM

• Richard B. Russell National School Lunch Act for the National School Lunch Program (NSLP)

• Healthy Hunger-Free Kids Act of 2010

10

• Implement a School Food Safety Program that is based on HACCP Principles.• Documented Standard Operating Procedures (SOPs)• The written plan must include methods for:

• Documenting menu items in the appropriate HACCP process category

• Documenting critical control points of food production

• Monitoring

• Establishing and documenting corrective actions

• Recordkeeping

• Review and revise the plan periodically

• Documented Standard Operating Procedures (SOPs)

10

REQUIREMENTSNATIONAL SCHOOL LUNCH ACT

11

REQUIREMENTSHEALTHY, HUNGER FREE KIDS ACT

• The Food Safety Program must apply to every location where food is stored, prepared, or served for Child Nutrition Programs offered through schools.

• The CE must conduct annual HACCP training for all Child Nutrition staff at locations where meals are prepared and served.

11

12

• Each school participating in NSLP or SBP must…

-Obtain 2 food safety inspections each year -Post in a publicly visible location -Provide a copy of the food safety inspection upon request

12

REQUIREMENTS

5 MINUTE BREAK

13

14

HACCP

• Hazard Analysis Critical Control Point• Definition: A prevention-based food safety

system that identifies and monitors specific food safety hazards that can adversely affect the safety of food products.

14

15

• Type of facilities

• Number of employees at each site

• Types of equipment

• Need a food safety plan for each school/site where food is stored, prepared, or served.

15

DESCRIBE YOUR FOOD SERVICE OPERATION

THE PROCESS APPROACH

HACCP Principles are built into the Process Approach

Group menu items into one of three processes depending on the number of times the food goes through Temperature Danger Zone (41 degrees F – 135 degrees F).

Key Focus of the Process ApproachIs controlling the temperatures of potentially hazardous foods during those processes.

16

01

02

03

17

1. No Cook Process2. Same Day Service Process3. Complex Food Process

FOOD PROCESS CATEGORIES

18

Are items…❑ Kept cold from preparation through service?❑ Prepared hot and served the same day?❑ Prepared hot and served cooled, or possibly reheated?

18

REVIEW MENU ITEMS

19

19

• Measure to assure safety of foods:-Proper receiving and storage procedures-Handwashing-Temperature control-Employee health policy

PROCESS #1No Cook Process

20

20

• Measure to assure safety of foods:-Proper receiving and storage procedures-Handwashing-Temperature control-Employee health policy-Cooking foods

PROCESS #2 Same Day Service Process

21

21

• Measure to assure safety of foods:-Proper receiving and storage procedures-Handwashing -Temperature control-Employee health policy-Cooking foods-Cooling foods-Reheating foods

PROCESS #3Complex Food Process

22

• Un-breaded Baked Chicken

• Oven Brown Rice• Romain & Spinach

Salad• Ranch Dressing• Apple• Fat Free Milk

22

SCHOOL LUNCH MENU

23

23

THE PROCESS APPROACH

24

STANDARD OPERATING PROCEDURES• Develop, document in writing and implement

SOPs• Follow your State or Local Food Code• Modify SOPs for your own food service

operation• Train employees

24

25

25

DOCUMENT STANDARD OPERATING PROCEDURES

26

• Monitoring to make sure food safety practices are done properly

• Who will monitor?

• How?

• When?

26

MONITORING

27

CORRECTING PROBLEMS

• Recognize when there is a problem• Have a plan for corrections• Train employees

• Let’s look at some scenarios…

27

28

• Daily records• Samples available on the ICN.org• Keep on file for at least 5 years • (ARM, Section 30, pages 4-6)

28

RECORD KEEPING

29

• Menu items and their process category

• Records documenting SOPs• Time and temperature monitoring

records• Correction action records• Calibration records• Receiving Logs• Verification or review of records

29

TYPES OF RECORDS

30

30

• Review and revise your overall Food Safety Program periodically. (at the beginning of each school year or/and when significant changes happen or occur)

• Ensure Food Safety program is operating according to plan. (sign and date)

REVIEW AND REVISE YOUR FOOD SAFETY PROGRAM

31

31

FOOD SAFETY PROGRAM REVIEW CHECKLIST

32

• Provide on-going training• Review food safety principles including SOPs on a regular basis• Require employees to attend food safety training• Maintain training and attendance records

• Don’t let this happen to you!

32

SUCCESS OF YOUR FOOD SAFETY PROGRAM

33

33

RESOURCES

https://www.fns.usda.gov/ofs/food-safe-schoolshttps://theicn.org/icn-resources-a-z/food-safetyhttps://www.dshs.texas.gov/foodestablishments/guidance.aspx

Questions?

34

Christy R. Browndchristy.brownd@esc16.netRegion 16 Education Service Center (Amarillo, TX)

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.

Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.

To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: How to File a Complaint, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:

mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410;

fax: (202) 690-7442; or email: program.intake@usda.gov. This institution is an equal opportunity provider.

Fraud Hotline: 1-866-5-FRAUD-4 or 1-866-537-2834 | P.O. Box 12847 | Austin, TX 78711Toll Free: (877) TEX-MEAL | For the hearing impaired: (800) 735-2989 (TTY)

This product was funded by USDA. This institution is an equal opportunity provider.

Food and Nutrition DivisionChild Nutrition Program Summer Workshop 35

Updated 6/8/2021www.SquareMeals.org