1. FOCUS ON FOOD SAFETY IN SCHOOLS Red Clay School Nutrition Services, Wilmington, Delaware Jessica Terranova RD, LDN – Director of Nutrition Services

2. RED CLAY CONSOLIDATED SCHOOL DISTRICT Red Clay School Nutrition Services provides meals to: 25 Public Education Schools Rural Sites: 20 schools Urban Sites: 5 schools For 2014-2015 School Year,18 of the 25 schools were operating as CEP schools Percent free and reduced in the 7 non-CEP schools: 20.51% District Enrollment: 17,510

3. RED CLAY SCHOOL NUTRITION PROGRAM All sites serve breakfast and lunch Some sites also offer dinner and after school snack District-wide Average Daily Participation and sales: ~5,610 reimbursable breakfasts/day ~11,600 reimbursable lunches/day ~$4,400 per day in a la carte and second lunch purchases ~$750 per day in Adult Meal and A la carte purchases

4. RED CLAY NUTRITION SERVICES STAFF 6 Administrative Nutrition Office Staff Director Nutrition Specialist Financial Specialist 2 Secretaries and 1 Clerk 17 Managers and Assistant Managers Including 3 Field Operations Managers and a Production Manager 3 Meal Handlers 194 Cafeteria Staff 38 substitute workers on the roster to fill in as needed

5. RED CLAY SCHOOL MEALS

7. HOW DOES RED CLAY ADDRESS FOOD SAFETY IN THE SCHOOL CAFETERIAS HACCP MANUAL BASIC SANITATION AND CLEANLINESS PROCEDURES EMPLOYEE TRAINING PROGRAMS ALLERGEN MANAGEMENT RECIPE/PROCESS INSTRUCTIONS EQUIPMENT MONITORING Let’s take a closer look………

8. DEVELOPMENT OF OUR HACCP MANUAL HACCP Committee – including director, specialist, managers, cooks, lead workers, and general workers to ensure standard operating procedures were practical in the field Committee met regularly for the first 4 years to evaluate the manual and ensure compliance; made modifications to SOP’s as needed Annual review of the HACCP manual to ensure continuous updates as department policies and procedures change

9. HACCP – 7 PRINCIPALS Our HACCP Manual addresses each of the 7 HACCP principals 1.Hazard Analysis 2.Critical Control Point Identification 3.Establishment of Critical Limits 4.Monitoring Procedures 5.Corrective Actions 6.Record Keeping 7.Verification Procedures

10. BASIC SANITATION AND CLEANLINESS PROCEDURES Service Contract with FSS (Food Safety Solutions) Cleaning and sanitation chemicals are provided Extensive audit completed monthly to: Review compliance with proper use of chemicals Review staff compliance with HACCP Procedures Ensure we are compliant with Board of Health procedures Cleaning and Sanitation Procedures are outlined in our HACCP Manual and the FSS Handbook. Cafeteria Managers ensure compliance in operation daily.

11. EMPLOYEE TRAINING PROGRAMS FSS provides training for new employees upon hire and for existing employees as needed. Monthly training provided to all staff by FSS on various Food Safety Topics. All Managers, Lead workers and Cooks are required to have a current ServSafe Certification All employees will be required to take and pass a Basic Food Safety Course starting spring 2016

12. MONTHLY CALENDAR TRAINING PROVIDED BY FSS Monthly Topics for the 2015-2016 School Year: Chemical safety Cross contamination Food Contact Surfaces Table Cleaning Time and Temperature Thermometers and Calibration Food Safety Documentation Service Temperatures Safe food handling Cloth buckets and Handwashing Each training is 15 minutes and counts as a ¼ credit for Professional Standards

13. ALLERGEN MANAGEMENT HOW DOES RED CLAY ENSURE THE SAFETY OF STUDENTS WITH FOOD ALLERGIES PARTICIPATING IN THE SCHOOL MEALS PROGRAM? Computer program discreetly identifies students who have food allergies once they enter their PIN number; locking the screen. Electronic communication between health reporting in student database with nutrition point of sale software, semi-automatic uploading of data.

14. ALLERGEN MANAGEMENT CONTINUED… Allergy Training with all school staff at Back to School In-Service as well as individual school training on cross contamination and specific student needs at schools where special allergy menus are prepared. Allergy letter to parents prior to year start with Allergy Action Plan Form. This aids in collecting required documentation and discerning allergies from intolerances Continuous communication with nurses and teachers to confirm procedures and responsibilities to students with allergies.

15. ALLERGEN MANAGEMENT – SPECIAL MENUS Ingredients – review all current labels from manufacturer and physical commodity ingredient labels. Store allergen information in database. Review information monthly, communicate with manufacturer Rep.’s for changes, review new commodity delivery product labels. Allergen Menus – Customized for each individual Student based on his/her allergens. Only for students with physician signed form or communicative parent. Pay close attention to dressings, sauces, sides, garnishes, beverages, snacks. Ensure it is clear on menu if it is exclusive to the items listed on the menu and anything not listed is off-limits, and if daily offerings are excluded.

16. Extra Precautions: Base Kitchen or Bakery Items: Off-limits for severe allergies due to potential cross contamination. Standard Allergy Meals – An allergen free meal offered to students with documented allergens as per student data card but no physician note (Turkey Salad, plain fruit/vegetables, water) ALLERGEN MANAGEMENT – MENUS CONTINUED….

17. RECIPE/PROCESS INSTRUCTIONS The following are all included in recipe instructions to ensure safe food preparation: Critical Control Points and Corrective Actions are included in all standardized recipes Detailed instructions on cleaning surfaces before using, hand washing, when and how many temperatures to take Helps new staff members Sets the standard practice and reinforces HACCP manual

18. Include information on transporting/ receiving foods, containers used, cooling procedures, reheating procedures. Leftover Policy – include information on how to assess if food has been maintained throughout service or compromised either by time/temp or exposure to contaminants (student hands, server hands etc.) Practice FIFO (First In First Out) RECIPE/PROCESS INSTRUCTIONS CONTINUED……

19. RED CLAY RECIPE INSTRUCTIONS

20. EQUIPMENT Our department has purchased several pieces of equipment to assist with assuring food safety Blast Chiller – Cools foods rapidly to get the food out of the temperature danger zone quickly Reduces the temperature of cook food from 158 o F to 37 o F or below within 90 minutes Also improves the quality of leftovers

21. EQUIPMENT CONTINUED SMART Temps Temperature Management System Cloud based storage, around-the-clock temperature logging designed to monitor coolers, freezers, the flow-of-Food and act as a HACCP compliance tool. SMART Guard® - Monitors coolers and freezer temperatures SMART Guard® SMART Shield® - Monitors temperatures and assists with the flow-of-food and HACCP Compliance SMART Shield®

22. SMART SHIELD® Each school has SMART shield handheld units used to take temperatures of food during preparation, serving and cooling. Temperatures can be monitored from any computer, 24/7 by logging into the website with username and password. Easy to record temperatures - no paper documentation necessary. Automatically communicates temperatures to the Cloud. Increases temperature accountability Process: select item on the screen you are temping, place probe into item to record temperature. If item is not within the established temperature range – you are notified to take corrective action.

23. SMART GUARD® Allows 24/7 monitoring of refrigeration and freezer temperatures Sends an alert (E-mail, call and/or text) when the temperature of a unit rises Can review temperature patterns during a power outage or due to a mechanical issue with the unit to determine if food needs to be discarded.

24. MONITORING Annual report provided by FSS to show the number of non-compliant issues noted while FSS was completing their monthly site audits. This is a great tool for department management staff to assess where training needs are and what schools need to be monitored more closely.

25. MONITORING Monthly performance report is sent electronically to show the number of temperatures taken at each school. Each school has a target number of temperatures they should take based on the number of serving lines, lunches and meals served. This tool helps managers assess the frequency of temperature taking throughout the flow of the food in the kitchen.

26. TAKE HOME MOMENT Create a diverse HACCP team Utilize new technology and equipment to strengthen HACCP compliance and implement new procedures within your HACCP plan Monitor HACCP compliance through regular audits Regularly train staff and stress importance of compliance Develop a troubleshooting exercise for employees to assess in groups using a real life scenario Review HACCP plan annually, or as needed, for necessary revisions to reinforce the plan

27. QUESTIONS….??