1. Welcome to Developing Standard Operating Procedures Heidi Dupuis, RD, SFNS ODE – Child Nutrition Heidi.dupuis@state.or.us 503-947-5893 Ode.state.or.us/services/nutrition /nlsp/lunch

2. Question and Answers? For those on watching through the web, you may email your questions to: oregonsnp@hotmail.com Through MSN Messenger or your regular email

3. Steps to Develop Your Food Safety Program 1. Identify and document in writing all menu items according to the Process Approach to HACCP. 2. Identify and document control measures and critical limits. 3. Establish monitoring procedures.

4. Steps to Develop Your Food Safety Program 4. Develop, document in writing, and implement SOPs 5. Establish corrective actions. 6. Keep records. 7. Review and revise your overall food safety program periodically.

5. What does the Food Safety Program do?  Prevents hazards  Eliminates hazards  Reduces hazards

6. Main Points in Developing Your Food Safety Program 1. Basic facility sanitation 2. Temperature control 3. Documented standard operating procedures

7. Types of SOP’s  Specific hazards relate to time and temperature control (CCPs)  Non-specific hazards are the facility-wide activities

8. SOPs for Specific Hazards Focus on Time and Temperature Control During :  Cooking  Cooling  Holding  Reheating

9. SOP’s for Nonspecific Hazards  Facility-wide measures  Handwashing  Employee health policy  Using clean and sanitized equipment  No bare hand contact  Storing chemicals

10. HACCP-Based SOPs

11. Standard Operating Procedures  Follow Food Code  Modify for your own food service operation

12. Step 2 to Develop Your Food Safety Program  Identify and document in writing all menu items according to the Process Approach to HACCP.

13. Future Sessions  June 7 - Documentation and Corrective Action

14. Question and Answers? For those on watching through the web, you may email your questions to: oregonsnp@hotmail.com Through MSN Messenger or your regular email