1. Welcome to Food Safety Plan Documentation and Record Keeping 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. USDA Guidance Guidance for School Food Authorities: Developing a School Food Service Program Based on the Process Approach to HACCP Principles http://www.fns.usda.gov/cnd/lunch/Downloadable http://www.fns.usda.gov/cnd/lunch/Downloadable HACCPGuidance.pdf

4. Overview  The food safety program set out by USDA is a systematic approach to food safety  It focuses on operational steps from receiving to serving  Based on FDA Food Code and HACCP (Hazard Analysis Critical Control Point)

5. Getting Started  Develop a written plan  Implement in each individual school  Base on Process approach to Food Safety principles

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

7. Food Safety Program Requirements  Written plan  Implemented in each prep and/or serving site  Documented SOP’s  Menu items listed in process categories  Critical Control Points Documented  Monitoring  Corrective Actions established  Recordkeeping  Periodic Review of Program

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

9. 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. Steps to Develop Your Food Safety Program

10. Today’s Session  Documentation Requirements  Record Keeping

11. Step 2: Identify and document control measures and critical limits Documentation  Defined in No Cook, Same Day and Complex Processes  Defined in SOPs for Cooking, Cooling, Hot Holding, Cold Holding, and Reheating

12. Key Terms  Control measures: Steps or actions taken to reduce the likelihood of food contamination. Example: Purchasing from a reliable source

13. Key Terms  Critical Control Points: Key point where you can prevent, eliminate, or reduce a food safety hazard. Includes limits. Example: Cooking

14. Key Terms  Critical Limits: Time and temperature ranges that keep food safe. Measurable and observable. Example: 165 o F for 15 seconds

15. Step 2: Identify and document control measures and critical limits Record Keeping  Taking and recording Refrigerator Temps  Taking and recording Time and Food Temp End of cooking When placed in hot cart When received by the satellite school When placed on the serving line At the end of service During cooling process

16. Step 3 : Monitoring Procedures  Direct Observation  Taking Measurements  Done frequently enough to ensure hazards are being controlled

17. Step 3 : Monitoring Procedures Documentation  Defined in SOPs Record Keeping  Taking and recording Refrigerator Temps  Taking and recording Time and Food Temp

18. SOP: Using Time Alone as Control Measure  MONITORING:  Foodservice employees will continually monitor that foods are properly marked or identified with the time that is 4 hours past the point when the food is removed from temperature control.  Foodservice employees will continually monitor that foods are cooked, served, or discarded by the indicated time.

19. Step 5: Establish Corrective Actions  Used immediately when a critical limit is not met.  Heart of preventive nature of the food safety program

20. Step 5: Establish Corrective Actions Documentation  Defined in SOPs  Listed separately Record Keeping  When a corrective action is applied

21. SOP: Using Time Alone as Control Measure  CORRECTIVE ACTION: Retrain any foodservice employee found not following the procedures in this SOP. Discard unmarked or unidentified food or food that is noted to exceed the 4-hour limit

22. Step 6: Keep Records  Gives proof in the future that the food safety program was working in the past  Provides a basis for periodic review of the overall food safety program  Keep logs as simple as possible  Involve employees in developing record keeping procedures  Minimum: Keep food safety records for one year

23. Types of Records  Records documenting SOPs  Time and temperature monitoring records  Corrective action records  Calibration records  Training logs  Receiving logs  Verification or review of records

24. Step 7: Review  Review and revise your overall food safety program periodically.

25. Success of Your Food Safety Program  Provide on-going training  Review food safety principles including SOPs on a regular basis  Require employees to attend food safety training  Maintain training and attendance records  Hold school nutrition managers responsible for maintaining employee training standards

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

27. Thanks for coming Go forth in Health and Wellbeing