food safety haccp
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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***
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• 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
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INTRODUCTIONJUST A LITTLE ABOUT ME…
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LUNCH LADIES ROCK!!!
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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
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• 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
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• Complete the checklist in your handout section “Reviewing Current Food Safety Efforts: A Checklist for Food-Safe Schools
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ACTIVITY #1
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•Why is it important?
•Who is responsible?
PURPOSE OF A FOOD SAFETY PROGRAM
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FOOD SAFETY PROGRAM
• Richard B. Russell National School Lunch Act for the National School Lunch Program (NSLP)
• Healthy Hunger-Free Kids Act of 2010
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• 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)
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REQUIREMENTSNATIONAL SCHOOL LUNCH ACT
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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.
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• 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
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REQUIREMENTS
5 MINUTE BREAK
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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.
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• 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.
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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.
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1. No Cook Process2. Same Day Service Process3. Complex Food Process
FOOD PROCESS CATEGORIES
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Are items…❑ Kept cold from preparation through service?❑ Prepared hot and served the same day?❑ Prepared hot and served cooled, or possibly reheated?
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REVIEW MENU ITEMS
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• Measure to assure safety of foods:-Proper receiving and storage procedures-Handwashing-Temperature control-Employee health policy
PROCESS #1No Cook Process
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• 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
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• 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
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• Un-breaded Baked Chicken
• Oven Brown Rice• Romain & Spinach
Salad• Ranch Dressing• Apple• Fat Free Milk
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SCHOOL LUNCH MENU
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THE PROCESS APPROACH
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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
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DOCUMENT STANDARD OPERATING PROCEDURES
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• Monitoring to make sure food safety practices are done properly
• Who will monitor?
• How?
• When?
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MONITORING
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CORRECTING PROBLEMS
• Recognize when there is a problem• Have a plan for corrections• Train employees
• Let’s look at some scenarios…
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• Daily records• Samples available on the ICN.org• Keep on file for at least 5 years • (ARM, Section 30, pages 4-6)
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RECORD KEEPING
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• 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
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TYPES OF RECORDS
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• 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
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FOOD SAFETY PROGRAM REVIEW CHECKLIST
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• 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!
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SUCCESS OF YOUR FOOD SAFETY PROGRAM
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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
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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: [email protected]. 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