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.
5 Advantages 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
6 Advantages 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
7 A 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
8 Developing 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
9 Developing 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
10 Establish a Food Safety Team Elect one person to be “in charge”Engage all food service employeesShare ownershipIncrease motivationEmployee contributions are important
11 Establish a Food Safety Team, Continued Team is responsible forAssessment of current operationsDevelopment of the food service planImplementation of the food serviceplan
12 Develop 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
13 Assess 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
14 Assess 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
15 Determine 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
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) 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
18 Establish Monitoring Procedures Monitoring is criticalWritten documentationRemember,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 workingProvides the needed information tomaintain an effective programupdate the program as needed
20 Establish 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
21 Employee Orientation & Training Employee Orientation (new hire)Food safety conceptsSigned by employee & supervisorKept on fileOngoing and ProgressiveAppendix H, I, J, K
22 THE BOTTOM LINE ! ! EVERY STEP, FROM PROCUREMENT TO CLEAN – UP, MUST BE EVALUATED TOENSURE THE FOOD SUPPLY FORYOUR CUSTOMERS IS SAFE.
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