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Writing and Implementing a School Food Safety Program Based on HACCP Principles

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Serving safe food is a critical responsibility for child ... See Appendix E Menu Worksheet. 16. Determine the Food Processes for your Menu, continued ... – PowerPoint PPT presentation

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Title: Writing and Implementing a School Food Safety Program Based on HACCP Principles


1
Writing and Implementing a School Food Safety
Program Based on HACCP Principles
2
GOALS FOR TODAY
  • Understand how to write a HACCP Plan
  • Understand the Manual you received.
  • Utilizing the forms in the Appendix, begin
    writing your school/districts HACCP, or Food
    Safety Plan.

3
Purpose of a Food Safety Plan
  • Serving safe food is a critical responsibility
    for child nutrition programs and a key aspect of
    a healthy school environment.
  • Keeping foods safe is also a vital part of
    healthy eating and a recommendation of the
    Dietary Guidelines for Americans 2005.
  • When properly implemented, food safety programs
    will help ensure the safety of school meals
    served to children across the United States.

4
HACCPs Seven Principles
  • Identify Hazards
  • 2. Identify Critical Control Points
  • 3. Establish Critical Limits
  • Establish Corrective Actions
  • Establish Monitoring Procedures
  • 6. Establish Verification Procedures
  • 7. Establish Record Keeping Procedures

5
Advantages of HACCP
  • A food safety program based on HACCP
  • Principles helps to reduce or eliminate
  • potential food safety hazards and
  • Protects your customers
  • Improves control of food processes

6
Advantages of HACCP, continued
  • Provides a defense against complaints and legal
    action
  • Complies with the law for Child Nutrition
    Programs
  • Provides a process for continuous self-inspection
    and self-improvement

7
A HACCP approach helps to
  • Identify foods and procedures most likely to
    cause food borne illness
  • Develop procedures to reduce the risk of an
    outbreak
  • Monitor processes to keep food safe
  • Verify that food served is
  • consistently safe

8
Developing a Food Safety Plan
  • Establish a food safety team
  • Develop a program description
  • Assess and strengthen prerequisite programs
  • Assess standard operating procedures
  • Develop standard operating procedures
  • Determine the food processes for your menu

9
Developing a Food Safety Plan, continued
  • Establish corrective actions
  • Establish monitoring procedures
  • Establish verification procedures
  • Establish record keeping procedures
  • Develop your written plan
  • Develop a plan for employee training
  • Establish Corrective Actions

10
Establish a Food Safety Team
  • Elect one person to be in charge
  • Engage all food service employees
  • Share ownership
  • Increase motivation
  • Employee contributions are important

11
Establish a Food Safety Team, Continued
  • Team is responsible for
  • Assessment of current operations
  • Development of the food service plan
  • Implementation of the food service
  • plan

12
Develop a Program Description
  • Collect information needed to write plan
  • Who is being served
  • How is production accomplished
  • How do facilities equipment impact food
    production and service
  • How food is purchased stored
  • See Appendix A Suggested Content for Program
  • Description

13
Assess Current Program
  • Need strong foundation
  • Assess prerequisite programs
  • Prerequisite programs need to be in place before
    a HACCP based program can be effective.
  • See Appendix B Required Program
  • Assessment

14
Assess Current Program, Continued
  • Develop Standard Operating Procedures
  • SOPs must be specific to each site and each type
    of production
  • What
  • Why
  • How
  • When
  • Who
  • See Appendix C SOP Checklist
  • See Appendix D Sample Standard Operating
    Procedures Pages 16 through 36

15
Determine the Food Processes for your Menu
  • Categorize menu items
  • No Cook Step No cooking is done,
  • so the menu item does not go through the
  • temperature danger zone.
  • Same Day Service The menu item takes one
    complete trip through the temperature danger zone
    (during cooking) and is served.
  • Complex Food Preparation The menu item goes
    through both heating and cooling, taking two or
    more complete trips through the temperature
    danger zone.
  • See Appendix E Menu Worksheet

16
Determine the Food Processes for your Menu,
continued
  • Identify what measures need to be taken to
    prevent, eliminate, or reduce a hazard from
    occurring.
  • Control Measure Any means taken to prevent,
    eliminate, or reduce hazards.
  • Critical Control Point (CCP) Operation
    (practice, preparation step, procedure) to which
    a preventative or control measure can be applied
    that would eliminate, prevent, or minimize
    hazards.
  • Critical Limits The time and/or temperatures
    that must be achieved or maintained to control a
    food safety hazard.
  • See Page 7 of the Resource CNF/SNA

17
Establish Corrective Actions
  • Preplanned (written) Procedures
  • What problems might occur
  • What specific action should take place
  • Who will be responsible for the action
  • Who will document the corrective action steps
  • See Appendix F Corrective Action Worksheet

18
Establish Monitoring Procedures
  • Monitoring is critical
  • Written documentation
  • Remember,
  • if it has not been written down,
  • It has not been done!
  • See Appendix G Monitoring Procedures Worksheet

19
Establish Verification Procedures
  • Confirmation that a food safety program is
    working
  • Provides the needed information to
  • maintain an effective program
  • update the program as needed

20
Establish Record Keeping Procedures
  • The record keeping system should be
  • Simple
  • Part of the daily/weekly routine
  • Accurate
  • Comprehensive
  • Kept for at least one year (some districts choose
    to keep them for 3 years as they do other
    records)

See page 9 of SNA/CNF handouts
21
Employee Orientation Training
  • Employee Orientation (new hire)
  • Food safety concepts
  • Signed by employee supervisor
  • Kept on file
  • Ongoing and Progressive

Appendix H, I, J, K
22
THE BOTTOM LINE ! !
  • EVERY STEP, FROM PROCUREMENT TO
  • CLEAN UP, MUST BE EVALUATED TO
  • ENSURE THE FOOD SUPPLY FOR
  • YOUR CUSTOMERS IS SAFE.
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