Welcome to

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Welcome to

Developing a Food Safety Program Heidi Dupuis,
RD, SFNS ODE Child Nutrition Heidi.dupuis_at_state
.or.us 503-378-3600 ext. 2623 Ode.state.or.us/serv
ices/nutrition/nlsp/lunch
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Todays Session

• How did we get here
• Review Requirements of a food safety program
• Review Contents of Food Safety Packet
• Question and Answer session

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Future Sessions

• April 26 - Sorting Menu Items with Potentially
  Hazardous Ingredients into the three Processes -
  No Cook, Same Day, Complex
• May 24 - Standard Operating Procedures (SOPs)
• June 7 - Documentation and Corrective Action

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How did we get here?

• Food borne illness outbreaks in schools
• Media attention on school food safety
• Food Safety included in Dietary Guidelines for
  Americans
• Part of Child Nutrition and WIC Reauthorization
  Act of 2004

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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)

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Potentially Hazardous Foods

• Dairy Products
• Beef
• Chicken
• Turkey
• Pork
• Eggs
• Fish
• Cut Fresh Melon

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Food Safety Plan Requirements

• Written plan
• Implemented in each prep and/or serving site
• Documented SOPs
• Menu items listed in process categories
• Critical Control Points Documented
• Monitoring
• Corrective Actions established
• Recordkeeping

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Food Safety Program Packet

• DVD
• Participants Workbook
• CD
• Recommended approach to using the materials

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Sample Food Safety Plan
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Question and Answers?

• For those on watching through the web, you may
  email your questions to
• oregonsnp_at_hotmail.com
• Through MSN Messenger
• or
• your regular email