Blueprint for Developing a School Food Safety Program

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Blueprint for Developing a School Food Safety
Program
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Course Objective

• Develop a written food safety plan for each
  school food preparation and service site based on
  the Process Approach to HACCP principles

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Public Law 108-265Amended section 9(h) of the
Richard B. Russell National School Lunch Act

• Section 111. Food Safety
• (5) School Food Safety Program
• Each school food authority shall implement a
  school food safety program in the preparation and
  service of each meal served to children, that
  complies with any Hazard Analysis and Critical
  Control Point system established by the Secretary.

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Other Reauthorization Requirements Related to
Food Safety

• The required number of health inspections per
  year was increased from 1 to 2.

• A report on the most recent inspection must now
  be posted in a publicly visible location.
• Copies of the report must be provided to members
  of the public upon request.

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Why are we being asked to do this?

1. Children are more at risk.
2. Food has many opportunities for contamination.
3. Microorganisms continue to evolve.
4. New microorganisms have been discovered in recent
   years.
5. We have too much at stake.

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Tools

• Guidance for School Food Authorities
  Developing a School Food Safety Program Based on
  the Process Approach to HACCP Principles. USDA
  FNS June 2005. (79 pages)
• http//www.fns.usda.gov/cnd/CNlabeling/Food-Safety
  /HACCPGuidance.pdf

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Tools

• HACCP Based Standard Operating Procedures,
  National Food Service Management Institute, 2005.
  (115 pages)
• http//sop.nfsmi.org/HACCPBasedSOPs/HACCPBasedSOPs
  .doc

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Michigan Department of Agriculture

• www.michigan.gov/mda
• Click on Food Agribusiness
• Click on Food Safety
• Click on Food Law
• 12 Food Law Fact Sheets (based on 1999 FDA
  Food Code adopted by MI)
• Click on Other Documents
• 1-6 are good references

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What is HACCP?

• Stands for Hazard Analysis Critical Control
  Point.
• Was designed in the 1960s to create 100
  risk-free food for U.S. astronauts.
• Is preventative rather than reactive.
• Is a common-sense approach to food safety.

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Definitions

• Hazard Analysis and Critical Control Point
  (HACCP)
• A prevention-based food safety program that
  identifies and monitors specific food safety
  hazards that can adversely affect the safety of
  food products by focusing on each step of the
  food preparation process.

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Definitions

• HACCP Plan
• A written document that is based on the
  principles of HACCP and describes the procedures
  to be followed to ensure the control of a
  specific process or procedure.

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Control Measures

• Definition
• Any action or activity that can be used to
  prevent, eliminate or reduce an identified
  hazard. Control measures determined to be
  essential for food safety are applied at critical
  control points in the flow of food.
• Examples of control measures are SOPs,
• Critical Control Point (CCPs) or Critical Limits

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Standard Operating Procedures (SOPs)

• Definition of SOP
• A written method of controlling a practice in
  accordance with predetermined specifications to
  obtain a desired outcome.

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Critical Control Point (CCP)

• Definition of CCP
• An operational step in a food preparation
  process at which a control measure can be applied
  and is essential to prevent or eliminate a hazard
  or reduce it to an acceptable level.

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Critical Limit

• Definition of Critical Limit
• One or more prescribed parameters that must be
  met to ensure a CCP effectively controls a hazard.

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Preliminary Steps for Building the Program

• Have a firm foundation in place
• Perform Baseline Assessment
• Prerequisite Program Checklist
• Food Safety and HACCP SOP Checklist

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Steps to Develop a School Food Safety Program

1. Develop, document implement SOPs
2. Identify document menu items according to
   Process Approach
3. Identify document Control Measures and
   Critical Limits
4. Establish monitoring procedures
5. Establish corrective action
6. Keep records
7. Review revise

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Step One Standard Operating Procedures (SOPs)

• Remember SOPs have already been developed by
  NFSMI. You just need to customize them!

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SOPs

• Determine which SOPs are needed for each site
  serving food
• Suggestion
• - Assign each site manager the task of putting
  together a SOP manual for their site

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NFSMI Sample SOP

• Washing Hands
• (Sample SOP)
• PURPOSE To prevent foodborne illness by
  contaminated hands.
• SCOPE This procedure applies to anyone who
  handle, prepare, and serve food.
• KEY WORDS Handwashing, Cross-Contamination
• INSTRUCTIONS
• Train foodservice employees on using the
  procedures in this SOP.
• Follow State or local health department
  requirements.
• Post handwashing signs or posters in a language
  understood by all foodservice staff near all
  handwashing sinks, in food preparation areas, and
  restrooms.
• Use designated handwashing sinks for handwashing
  only. Do not use food

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Step Two Categorize Menu Items According to
Process Approach

• Categorize menu items into one of three
  processes
• 1. Process 1 No Cook
• 2. Process 2 Cook and Serve Same Day
• 3. Process 3 Complex Food Preparation

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The Division of Foods is Based on Complete Trips
Through theTemperature Danger Zone
140oF
2
1
0
3
1
41oF
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The Other Category

• Foods that can be left out of the 3 processes
• Breads (without cheese)
• Baked desserts such as cookies, cakes and
  brownies (i.e. those without fruit or custard)
• Other non-potentially hazardous foods that are
  not associated with foodborne illnesses
• Just handle with SOPs

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Potentially Hazardous Foods

• Any food or food ingredient capable of supporting
  rapid growth of microorganisms.
• Raw or cooked foods of animal origin
• meats, poultry, dairy, eggs, fish, seafood
• Cooked foods of plant origin
• Vegetables such as potatoes and beans
• Starches such as rice and pasta
• Some other foods
• cut melons, garlic in oil, tofu

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Communication Tools

• Write it on the recipe

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Step Three Identify Control Measures and
Critical Limits
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Control MeasuresforProcess1No Cook
Example Deli Meat
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Control MeasuresforProcess2Cook Serve
Same Day
Example Chicken Nuggets
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Control MeasuresforProcess3Complex
Example Leftovers
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Step 4 Establish Monitoring Procedures

• Why should monitoring take place?
• To ensure that the written HACCP plan is being
  followed correctly and is working well
• How will monitoring be done?
• Observations, check sheets, signing off on logs
• Who will monitor?
• Supervisory or other designated employees
• How often will they monitor?
• As needed - continuously, daily, weekly, monthly

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Step 5 Establish Corrective Actions

• What is a corrective action?
• A planned step you take when a food does not meet
  a critical limit
• Key features of corrective actions
• Measurable, specific, based on facts, appropriate
  for normal working conditions
• Goal of corrective action
• Determine and eliminate the cause
• Bring the CCP within critical limits
• Prevent the deviation from reoccurring
• Ensure safety of the food served

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Step 5 Establish Corrective Actions

• Summary of Corrective Actions for HACCP-Based
  SOPs
• - Sample shown on pages 34-39 are printed from
  NFSMI manual (pages 99-104)
• - Remember to change any temperatures to reflect
  1999 Food Code

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Step 6 Keep Records

• How often do you need to record these things?
• Throughout the day, daily, weekly, monthly
• What do you need to keep a record of?
• Corrective action
• Thermometer calibration
• Checklists used to monitor food safety
• Food safety training completed
• Temperatures
• At receiving
• Of storage areas Refrigerators, freezers, dry
  storage
• Of food end of cooking reheating, while
  holding, serving cooling

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Step 7 Review Revise the System and Plan

• Annually
• What is working?
• What isnt?
• How can your HACCP system be better?

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After this class

• Complete the pre-requisite checklist developed
  by Iowa State University.
• Plan a time to train your staff on the new
  requirements.
• Start writing a Food Safety Plan for each of
  your production kitchens and serving sites that
  participates in the NSLP or SBP.

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Additional Resources
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Food Safety Training Resources

• National Food Service Management Institute
• Thermometer Information Resource
• http//www.nfsmi.org/Information/thermometer_resou
  rce.html

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Food Safety Training Resources

• Local Health Departments
• http//www.malph.org/
• Click on Directory to find the contact
  information for county health departments

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Food Safety Training Resources

• Register for Food Safety and Sanitation classes
  through Education and Training Connection
• http//www.etc-1.com/foodserv.htm

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Food Safety Training Resources

• National Food Service Management Institute
• Serving It Safe, 2nd edition
• http//www.nfsmi.org/Information/sisindex.html

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Food Safety Training Resources

• National Food Service Management Institute
• Wash Your Hands
• http//www.nfsmi.org/Information/handsindex.html

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Additional Training

• The Statewide Training Program for School
  Nutrition Professionals offers a 3 hour course
  Blueprint for Developing a School Food Safety
  Plan
• Access the Statewide Training Program web page
  at
• www.etc-1.com

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Additional Training

• Information on the Statewide Training Program web
  page includes
• Current course schedule calendar
• Forms for class registration
• Class scheduling forms
• List of qualified instructors
• Course fact sheets

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MDE Contact

• Questions regarding the required School Food
  Safety Program can be directed to Linda Stull at
• Stulll_at_michigan.gov
• or
• [phone]