creating a culture of food safety - school nutrition

© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA

Creating a Culture of Food Safety

© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA

Presenters

• Cindy L. Johnson, Staff Development Specialist, KSDE Child

Nutrition & Wellness

• Bill Froese, Director of Food Service & Transportation, USD 418

McPherson Public Schools

• Karlin Price, Food Service Manager, USD 345 Seaman School

District


Welcome!

This is the kitchen. This is the dishroom.

This is the serving line. This completes your

orientation.

Audience Poll


Objectives

By the end of the session, you will be able to…

• Understand factors that influence the food safety culture

• Identify strategies that support a culture of food safety

• Access resources and materials to help nurture a culture of food

safety


What is Culture?

• Shared beliefs, values, and attitudes

• Group knowledge, morals, customs, capabilities,

and habits

• Determines behavior within the group

• Defines…

– right/wrong

– acceptable/unacceptable

– meaningful/ meaningless

• Can be strong or weak

“This is the way we do

things around here!”


Food Safe Culture

• Demonstrated in the collective attitudes and behaviors towards

food safety and hygiene.

• Food safety is given a high priority during decision making.

• Food safe behaviors are routinely practiced by all team

members.


Good News

• 3.8% of all outbreaks occur in schools

• 80% staff check food temperatures

• 92% staff did not contact ready-to-eat foods with bare hands

• 78% of the food contact surfaces were cleaned and sanitized


Opportunities for Improvement

• 81% of staff failed to wash hands after coughing, sneezing, nose

wiping, eating and/or drinking.

• 75% did not wash their hands after handling soiled

equipment/serviceware.

• 46% of the time the sanitizing solution was being changed as

needed.


Influencing Factors

• Competence / Knowledge

• Perceptions

• Availability of resources

• Facility design

• Understanding of consequences

• People barriers


Influencing Factor –Competence

• Knowledge helps team members managing risks.

• Do all team members have enough information?

• Do all team members have current information?


Influencing Factor –Perceptions

• Information can be interpreted differently based on people’s

perceptions.

• Question outdated behaviors and integrate current best practices

into the routine.

• Bring entire team to the same level of perceived awareness on

food safety in the program.


Influencing Factor –Availability of Resources

• Supplies

• Equipment

• Time

• Staff


Influencing Factor –Facility Design

• Support food safe behaviors

• Easy to clean

• Clutter free

• Seal gaps

• Accessibility of equipment

• Protection from pests

• Positioning of trash disposal

and recycling


Influencing Factor –Understanding of Consequences

• Symptoms range from mild to serious.

• Duration of illness ranges from a few

hours to several days.

• Some repercussions are more serious

and have long-term consequences.

• Death can occur.


Influencing Factor –People Barriers

• Staff turnover

• Language

• Supervisory support

• Complacency

• Customer behaviors


Handwashing Compliance Example

• Competency – Educate on proper protocol for washing hands.

• Perceptions – Make handwashing a priority.

• Facility design and availability of resources – Remove deterrents.

• Understanding of consequences – Give reasons why

handwashing is critical.

• People barriers – Provide positive reinforcements.


Incorporating a Culture of Food Safety

• Setting food safety standards

• Monitoring

• Partnering

• Providing resource support

• Offering professional development


Set Food Safety Standards

• Needed for all critical activities

• Act as the “blueprint” for food safety

• Obtain from trusted sources

• Base plans, policies and procedures on the standards

• Communicate plans, policies and procedures


Set Food Safety Standards –Cooling Leftovers Example

Sample cooling procedure for chili:

• Divide leftover chili in one gallon increments in food bags with

each bag spread in a pre-chilled 2” half pan.

• Leave food bag partially open to allow steam to escape.

• Mark with a “use by” date.

• Place in the cooler.

• Cool from 135° F to 70° F within 2 hours and to 41° F

within 4 additional hours.

• Secure food bag before leaving for the day.


Incorporating a Culture of Food Safety – Monitoring

• Reviews and inspections take place.

• Performance expectations established.

• Procedures demonstrated and validated.

• Discipline and reward system in place.

• Follow up occurs.


Incorporating a Culture of Food Safety – Partnering

• KSDE Technical Assistance Network

• Institute of Child Nutrition

• USDA Produce Safety University

• The Center of Excellence, Food

Safety Research in Child Nutrition

Programs

http://www.theicn.org/Default.aspx


Partner with Organizations and Initiatives

http://www.traytalk.org/


Incorporating a Culture of Food Safety – Providing Resource Support

• KSDE Food Service Facts Administrative Manual

– Chapter 22 Food Safety & Sanitation

• KSDE Food Safety Guidance

– Food Service Emergencies

– HACCP Guidance & Resources

– Kansas Food Code & Food Safety Inspections

– Links to partnering organizations

KSDE Child Nutrition & Wellness

www.kn-eat.org


Food Service Facts Administrative Manual


KSDE Food Safety Guidance & Resources

KSDE Child Nutrition & Wellness

www.kn-eat.org


HACCP Help Newsletter


Incorporating a Culture of Food Safety – Offering Professional Development

• Food safety training

• HACCP training

• Classes that build on previous food safety training

• Food safety included in culinary training

• Boot camps and academies

• Webinars

• Online training


Webinars

• Annual Frequent Food Safety Violations

Webinars

• Unexpected Food Safety Violations Webinar

• 4th Thursday HACCP Webinar

• Food Safety Checklist / Updating HACCP

SOPs Webinar

• SNA

• Partnership for Food Safety Education


KSDE Webinar Examples

Multiuse food-contact surfaces shall be:

• Smooth and free of sharp angles, corners, and crevices

• Free of breaks, open seams, cracks, chips, inclusions, and pits

• Accessible for cleaning and inspection


KSDE Webinar Examples, continued

Sticky labels on a food container from a previous use must be completely removed as part of the cleaning process.


KSDE Webinar Examples, continued

The physical facility must have backflow devices to prevent contaminated water from entering the clean water supply.

Backsiphonage of contaminated water into the safe water supply system can result from poor planning of a facility

or improper installation.

Backsiphonage of contaminated water into the safe water supply system can result from an act of

carelessness.


Online Training

• 24/7 access

• The Institute of Child Nutrition

– eLearning Portal

– http://www.theicn.org/elearning.

• KSDE Training Portal

– Quick Train Tutorials

– Self-study class with quiz and certificate

– https://learning.ksde.org/moodle/login/index.php

http://www.theicn.org/elearning

https://learning.ksde.org/moodle/login/index.php


Professional Development Resources

• Food Safety for Volunteers and Students

• Food-Safe Schools Action Guide

Part 1 Reviewing Your Current Food Safety Efforts: A Checklist for Food-Safe Schools.

Part 2 Taking Action to Build Food-Safe Schools.

Part 3 Communicating With the School Community To Create a Culture of Food Safety


Beyond Food Safety Training –Influencing Behavior

• Science-based behavioral approach

• Appeal to emotions (fear, disgust, concern)

• Customer focused – “It’s the right thing to do.”


Influence Behavior Example –Say “No” to Norovirus

A “Say No to Norovirus” class can create

awareness on how viruses can be

transmitted to foods and food-contact

surfaces.

When coupled with a descriptive story of

how trace amounts of fecal matter can

be transmitted to foods as a result of

improper handwashing, it is effective in

changing attitudes about handwashing.


Influence Behavior Example –Pesky Pests

A class on “Pesky Pests” can change perceptions

about the acceptability of flies and rodents in a

facility once you hear how they contaminate foods.

http://17daydietfamily.files.wordpress.com/2011/01/bread.jpg


Influence Behavior Example –Bread Clip

Learning how foodborne illnesses can

result from physical contamination should

be a part of food safety risk management.

Physical contaminants can be harmful

and every effort must be made to prevent

objects from getting into foods.


Influencing Behavior –Storytelling, Case Studies, Skits, Problem Solving & Jingles

• Learn through active engagement in class content

• Concepts more likely to be accepted

• Connections made – information is personalized

• Thought processes are stimulated by events


Influence Behavior Example –Hazardous Henrietta Skit

The KSDE class, Food Safety Basics, includes a

skit that highlights how “small stuff” matters when

it comes to food safety.

It can heighten awareness on ways personal

beverage containers, aprons, pot holders,

calculators, pens, pencils, clipboards, timers,

thermometers, handles, knobs, etc. can all

becomes sources of contamination.


Character of Food Safe Culture

• Reduces risk of a foodborne illness incident

• Protects health and safety

• Saves lives

• Preserves program image

• Increases confidence in the program


Food Safe Programs

• Offer professional development to increase competency, boost

confidence, and reduce staff turnover

• Include the science of food safety in training and development

• Develop comprehensive policies, procedures, and protocol

• Reinforce food safe behaviors

• Follow through on corrective action

• Motivate and empower team members

• Take a school-wide approach to food safety


Roles of Director and Manager

• Establish policies, procedures, and protocol.

• Set expectations and make food safety a priority.

• Applaud achievements and encourage further commitment to

food safety.

• Make training available.

• Model best practices.

• Reduce barriers.

• Ensure food safety compliance includes all.

• Encourage cooperation.

• Communicate.


Director’s Strategies

• Provide initial training upon hiring.

• Provide advanced training for key people.

• Mandate ongoing professional development for all staff.

• Cross train team members.

• Strategically position trained key people.

• Include effectiveness in performance evaluations.

• Incorporate food safety information in standardized recipes.

• Post visual reminders of food safety protocol.

• Spot check locations.

• Use check lists to evaluate and improve.


Manager’s Strategies

• Rotate team members who complete the mandatory Monthly

Food Safety Checklist.

• Review Kansas Department of Agriculture inspections

immediately after they occur to provide a teaching moment and

make corrective actions.

• Be willing to ask questions and seek guidance when unsure of

how to interpret a standard.


Roles of Staff Team Member

• Have a desire to learn.

• Believe the message applies to them and their practices.

• Look out for other team members.

• Recognize their individual role in adopting food safe practices.

• Suggest ideas for further improvement.


Develop a Food Safety Culture Plan

1. Evaluate the current condition of the

culture.

2. Identify areas needing improvement

and set SMART goals.

3. Develop an action plan.

4. Implement the plan.

5. Evaluate progress.


Culture of Food Safety

• Strengthens program integrity

• Everyone’s responsibility

• Reduces risks and keeps food safe

“This is who we are which

translates into this is

what we do.”

A culture of food safety happens when food safety becomes a priority to all staff and safe food handling becomes routine.


Action steps taken to encourage a food safe culture serve to protect health and safety.

Their lives are in your hands!


AFFILIATION OR FINANCIAL DISCLOSURE

Cindy L. Johnson

• Staff Development Specialist, KSDE Child Nutrition & Wellness

Bill Froese

• Director of Food Service & Transportation, USD 418 McPherson

Public Schools

Karlin Price,

• Food Service Manager, USD 345 Seaman School District


PROFESSIONAL STANDARDS CODE

• This session provides one (1) CEU

– Key Area: Operations – 2000

– Key Topic: Creating a Culture of Food Safety

creating a culture of food safety - school nutrition

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