Presentation on theme: "GOALS FOR TODAY Understand how to write a HACCP Plan"— Presentation transcript:
1Writing and Implementing a School Food Safety Program Based on HACCP Principles
2GOALS 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.
3Purpose 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.
5Advantages of HACCP A food safety program based on HACCP Principles helps to reduce or eliminatepotential food safety hazards and:Protects your customersImproves control of food processes
6Advantages of HACCP, continued Provides a defense against complaints and legal actionComplies with the law for Child Nutrition ProgramsProvides a process for continuous self-inspection and self-improvement
7A HACCP approach helps to: Identify foods and procedures most likely to cause food borne illnessDevelop procedures to reduce the risk of an outbreakMonitor processes to keep food safeVerify that food served isconsistently safe
8Developing a Food Safety Plan Establish a food safety teamDevelop a program descriptionAssess and strengthen prerequisite programsAssess standard operating proceduresDevelop standard operating proceduresDetermine the food processes for your menu
9Developing a Food Safety Plan, continued Establish corrective actionsEstablish monitoring proceduresEstablish verification proceduresEstablish record keeping proceduresDevelop your written planDevelop a plan for employee trainingEstablish Corrective Actions
10Establish a Food Safety Team Elect one person to be “in charge”Engage all food service employeesShare ownershipIncrease motivationEmployee contributions are important
11Establish a Food Safety Team, Continued Team is responsible forAssessment of current operationsDevelopment of the food service planImplementation of the food serviceplan
12Develop a Program Description Collect information needed to write planWho is being servedHow is production accomplishedHow do facilities & equipment impact food production and serviceHow food is purchased & storedSee Appendix A – Suggested Content for ProgramDescription
13Assess Current Program Need strong foundationAssess prerequisite programsPrerequisite programs need to be in place before a HACCP based program can be effective.See Appendix B – Required ProgramAssessment
14Assess Current Program, Continued Develop Standard Operating ProceduresSOPs must be specific to each site and each type of productionWhatWhyHowWhenWhoSee Appendix C – SOP ChecklistSee Appendix D – Sample Standard Operating Procedures – Pages 16 through 36
15Determine the Food Processes for your Menu Categorize menu itemsNo Cook Step – No cooking is done,so the menu item does not go through thetemperature 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
16Determine 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
17Establish Corrective Actions Preplanned (written) ProceduresWhat problems might occurWhat specific action should take placeWho will be responsible for the actionWho will document the corrective action stepsSee Appendix F – Corrective Action Worksheet
18Establish Monitoring Procedures Monitoring is criticalWritten documentationRemember,if it has not been written down,It has not been done!See Appendix G – Monitoring Procedures Worksheet
19Establish Verification Procedures Confirmation that a food safety program is workingProvides the needed information tomaintain an effective programupdate the program as needed
20Establish Record Keeping Procedures The record keeping system should be:SimplePart of the daily/weekly routineAccurateComprehensiveKept 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
21Employee Orientation & Training Employee Orientation (new hire)Food safety conceptsSigned by employee & supervisorKept on fileOngoing and ProgressiveAppendix H, I, J, K
22THE BOTTOM LINE ! ! EVERY STEP, FROM PROCUREMENT TO CLEAN – UP, MUST BE EVALUATED TOENSURE THE FOOD SUPPLY FORYOUR CUSTOMERS IS SAFE.