Title: Blueprint for Developing a School Food Safety Program
1Blueprint for Developing a School Food Safety
Program
2Course Objective
- Develop a written food safety plan for each
school food preparation and service site based on
the Process Approach to HACCP principles
3Public Law 108-265Amended section 9(h) of the
Richard B. Russell National School Lunch Act
- Section 111. Food Safety
- (5) School Food Safety Program
- Each school food authority shall implement a
school food safety program in the preparation and
service of each meal served to children, that
complies with any Hazard Analysis and Critical
Control Point system established by the Secretary.
4Other Reauthorization Requirements Related to
Food Safety
- The required number of health inspections per
year was increased from 1 to 2.
- A report on the most recent inspection must now
be posted in a publicly visible location. - Copies of the report must be provided to members
of the public upon request.
5Why are we being asked to do this?
- Children are more at risk.
- Food has many opportunities for contamination.
- Microorganisms continue to evolve.
- New microorganisms have been discovered in recent
years. - We have too much at stake.
6Tools
- Guidance for School Food Authorities
Developing a School Food Safety Program Based on
the Process Approach to HACCP Principles. USDA
FNS June 2005. (79 pages) - http//www.fns.usda.gov/cnd/CNlabeling/Food-Safety
/HACCPGuidance.pdf
7Tools
- HACCP Based Standard Operating Procedures,
National Food Service Management Institute, 2005.
(115 pages) - http//sop.nfsmi.org/HACCPBasedSOPs/HACCPBasedSOPs
.doc
8Michigan Department of Agriculture
- www.michigan.gov/mda
- Click on Food Agribusiness
- Click on Food Safety
- Click on Food Law
- 12 Food Law Fact Sheets (based on 1999 FDA
Food Code adopted by MI) - Click on Other Documents
- 1-6 are good references
9What is HACCP?
- Stands for Hazard Analysis Critical Control
Point. - Was designed in the 1960s to create 100
risk-free food for U.S. astronauts. - Is preventative rather than reactive.
- Is a common-sense approach to food safety.
10Definitions
- Hazard Analysis and Critical Control Point
(HACCP) - A prevention-based food safety program that
identifies and monitors specific food safety
hazards that can adversely affect the safety of
food products by focusing on each step of the
food preparation process.
11Definitions
- HACCP Plan
- A written document that is based on the
principles of HACCP and describes the procedures
to be followed to ensure the control of a
specific process or procedure.
12Control Measures
- Definition
- Any action or activity that can be used to
prevent, eliminate or reduce an identified
hazard. Control measures determined to be
essential for food safety are applied at critical
control points in the flow of food. - Examples of control measures are SOPs,
- Critical Control Point (CCPs) or Critical Limits
13Standard Operating Procedures (SOPs)
- Definition of SOP
- A written method of controlling a practice in
accordance with predetermined specifications to
obtain a desired outcome.
14Critical Control Point (CCP)
- Definition of CCP
- An operational step in a food preparation
process at which a control measure can be applied
and is essential to prevent or eliminate a hazard
or reduce it to an acceptable level.
15Critical Limit
- Definition of Critical Limit
- One or more prescribed parameters that must be
met to ensure a CCP effectively controls a hazard.
16Preliminary Steps for Building the Program
- Have a firm foundation in place
- Perform Baseline Assessment
- Prerequisite Program Checklist
- Food Safety and HACCP SOP Checklist
17Steps to Develop a School Food Safety Program
- Develop, document implement SOPs
- Identify document menu items according to
Process Approach - Identify document Control Measures and
Critical Limits - Establish monitoring procedures
- Establish corrective action
- Keep records
- Review revise
18Step One Standard Operating Procedures (SOPs)
- Remember SOPs have already been developed by
NFSMI. You just need to customize them!
19SOPs
- Determine which SOPs are needed for each site
serving food - Suggestion
- - Assign each site manager the task of putting
together a SOP manual for their site
20NFSMI Sample SOP
- Washing Hands
- (Sample SOP)
- PURPOSE To prevent foodborne illness by
contaminated hands. - SCOPE This procedure applies to anyone who
handle, prepare, and serve food. - KEY WORDS Handwashing, Cross-Contamination
- INSTRUCTIONS
- Train foodservice employees on using the
procedures in this SOP. - Follow State or local health department
requirements. - Post handwashing signs or posters in a language
understood by all foodservice staff near all
handwashing sinks, in food preparation areas, and
restrooms. - Use designated handwashing sinks for handwashing
only. Do not use food
21Step Two Categorize Menu Items According to
Process Approach
- Categorize menu items into one of three
processes - 1. Process 1 No Cook
- 2. Process 2 Cook and Serve Same Day
- 3. Process 3 Complex Food Preparation
22The Division of Foods is Based on Complete Trips
Through theTemperature Danger Zone
140oF
2
1
0
3
1
41oF
23The Other Category
- Foods that can be left out of the 3 processes
- Breads (without cheese)
- Baked desserts such as cookies, cakes and
brownies (i.e. those without fruit or custard) - Other non-potentially hazardous foods that are
not associated with foodborne illnesses - Just handle with SOPs
24Potentially Hazardous Foods
- Any food or food ingredient capable of supporting
rapid growth of microorganisms. - Raw or cooked foods of animal origin
- meats, poultry, dairy, eggs, fish, seafood
- Cooked foods of plant origin
- Vegetables such as potatoes and beans
- Starches such as rice and pasta
- Some other foods
- cut melons, garlic in oil, tofu
25Communication Tools
26Step Three Identify Control Measures and
Critical Limits
27Control MeasuresforProcess1No Cook
Example Deli Meat
28Control MeasuresforProcess2Cook Serve
Same Day
Example Chicken Nuggets
29Control MeasuresforProcess3Complex
Example Leftovers
30Step 4 Establish Monitoring Procedures
- Why should monitoring take place?
- To ensure that the written HACCP plan is being
followed correctly and is working well - How will monitoring be done?
- Observations, check sheets, signing off on logs
- Who will monitor?
- Supervisory or other designated employees
- How often will they monitor?
- As needed - continuously, daily, weekly, monthly
31Step 5 Establish Corrective Actions
- What is a corrective action?
- A planned step you take when a food does not meet
a critical limit - Key features of corrective actions
- Measurable, specific, based on facts, appropriate
for normal working conditions - Goal of corrective action
- Determine and eliminate the cause
- Bring the CCP within critical limits
- Prevent the deviation from reoccurring
- Ensure safety of the food served
32Step 5 Establish Corrective Actions
- Summary of Corrective Actions for HACCP-Based
SOPs - - Sample shown on pages 34-39 are printed from
NFSMI manual (pages 99-104) - - Remember to change any temperatures to reflect
1999 Food Code
33Step 6 Keep Records
- How often do you need to record these things?
- Throughout the day, daily, weekly, monthly
- What do you need to keep a record of?
- Corrective action
- Thermometer calibration
- Checklists used to monitor food safety
- Food safety training completed
- Temperatures
- At receiving
- Of storage areas Refrigerators, freezers, dry
storage - Of food end of cooking reheating, while
holding, serving cooling
34Step 7 Review Revise the System and Plan
- Annually
- What is working?
- What isnt?
- How can your HACCP system be better?
35After this class
- Complete the pre-requisite checklist developed
by Iowa State University. - Plan a time to train your staff on the new
requirements. - Start writing a Food Safety Plan for each of
your production kitchens and serving sites that
participates in the NSLP or SBP.
36Additional Resources
37Food Safety Training Resources
- National Food Service Management Institute
- Thermometer Information Resource
- http//www.nfsmi.org/Information/thermometer_resou
rce.html
38Food Safety Training Resources
- Local Health Departments
- http//www.malph.org/
- Click on Directory to find the contact
information for county health departments
39Food Safety Training Resources
- Register for Food Safety and Sanitation classes
through Education and Training Connection - http//www.etc-1.com/foodserv.htm
40Food Safety Training Resources
- National Food Service Management Institute
- Serving It Safe, 2nd edition
- http//www.nfsmi.org/Information/sisindex.html
41Food Safety Training Resources
- National Food Service Management Institute
- Wash Your Hands
- http//www.nfsmi.org/Information/handsindex.html
42Additional Training
- The Statewide Training Program for School
Nutrition Professionals offers a 3 hour course
Blueprint for Developing a School Food Safety
Plan - Access the Statewide Training Program web page
at - www.etc-1.com
43Additional Training
- Information on the Statewide Training Program web
page includes - Current course schedule calendar
- Forms for class registration
- Class scheduling forms
- List of qualified instructors
- Course fact sheets
44MDE Contact
- Questions regarding the required School Food
Safety Program can be directed to Linda Stull at - Stulll_at_michigan.gov
- or
- (517) 241-3884