Presentation is loading. Please wait.

Presentation is loading. Please wait.

GOALS FOR TODAY Understand how to write a HACCP Plan

Similar presentations

Presentation on theme: "GOALS FOR TODAY Understand how to write a HACCP Plan"— Presentation transcript:

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/district’s 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 HACCP’s 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


Download ppt "GOALS FOR TODAY Understand how to write a HACCP Plan"

Similar presentations

Ads by Google