Food Safety Program – BD Food Safety

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Food Safety Program
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USDA Food Safety Requirements

• Effective July 1, 2005
• USDA Interim Rule published June 15, 2005
• Final rules to formalize food safety requirements
  published on August 8, 2008 form comments

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• Public Law 108-265
• Request two annual food safety inspections for
  each preparation/serving site participating in
  NSLP and/or SBP
• Public Law 108-265
• 2. Public Notification
• Post copy of most recent safety inspections at
  each preparation/serving site
• Provide copy upon request

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• Public Law 108-265
• 3. State/Federal Audits to Assure
• Compliance
• DPI must report of inspections to USDA
• Info is obtained from Schedule A of on-line
  contract
• Meals not served is response if there is no
  meals service at school listed on Schedule A
• 4. Implement Food Safety Program based on
  Hazard Analysis Critical Control Point (HACCP)
  principles
• Schools participating in the NSLP and/or SBP
• Guidance issued on June 10, 2005

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Purpose of School Food Safety Program

• Ensure the delivery of safe foods to children
  in school meal programs by controlling hazards
  that may occur or be introduced into foods
  anywhere along the flow of food from receiving to
  service USDA Guidance

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What is Hazard Analysis Critical Control Point
(HACCP)?

• A scientific and rational approach to food safety
  which
• analyzes potential hazards
• determines the critical control points in a food
  process
• develops monitoring procedures to determine if
  the hazards identified are effectively controlled

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Principles of HACCP

• Conduct a hazard analysis
• Identify critical control points
• Establish critical control point monitoring
• Establish corrective action
• Establish verification procedures
• Establish record keeping

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HACCP Certification

• Getting HACCP certification is your first
  step in developing effective HACCP Plan. BD Food
  Safety provides HACCP training and food safety
  training

Location - BD Training Center Training Dates -
September 1415, 2016 800 am 400
pm Pricing Discounts - 399 per person5
off for 3 or more participants10 off for 5 or
more participants Register By - Sept 12
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Location - BD Training Center Training Dates -
October 1112, 2016 800 am 400 pm Pricing
Discounts - 399 per person5 off for 3 or
more participants10 off for 5 or more
participants Register By - Oct 09
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Location - BD Training Center Training Dates -
November 1011,2016 800am 400pm Pricing
Discounts - 399 per person5 off for 3 or more
participants10 off for 5 or more
participants Register By - Nov 08
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IHA Accredited Instructors for HACCP Course

• Bartosz Dobek
• Tel [phone],
  email bartdobek_at_bdfoodsafety
  .com
• Carmen Ciocan
• Tel [phone],
  email carmen.ciocan_at_gmail.com

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Contact Us

• FOOD SAFETY CONSULTANTS
• Bartek Dobek Tel [phone] e-mail bartdobek
  _at_bdfoodsafety.com
• Training options and registration e-mail trainin
  g_at_bdfoodsafety.com