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Writing and Implementing a School Food Safety ProgramBased on HACCP Principles
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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.
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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.
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HACCP’s Seven Principles1. Identify Hazards
2. Identify Critical Control Points
3. Establish Critical Limits
4. Establish Corrective Actions
5. Establish Monitoring Procedures
6. Establish Verification Procedures
7. Establish Record Keeping Procedures
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Advantages of HACCP
A food safety program based on HACCP
Principles helps to reduce or eliminate
potential food safety hazards and:
• Protects your customers
• Improves control of food processes
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Advantages of HACCP, continued
• Provides a defense against complaints and legal action
• Complies with the law for Child Nutrition Programs
• Provides a process for continuous self-inspection and self-improvement
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A HACCP approach helps to:
• Identify foods and procedures most likely to cause food borne illness
• Develop procedures to reduce the risk of an outbreak
• Monitor processes to keep food safe
• Verify that food served is
consistently safe
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Developing a Food Safety Plan
• Establish a food safety team
• Develop a program description
• Assess and strengthen prerequisite programs
• Assess standard operating procedures
• Develop standard operating procedures
• Determine the food processes for your menu
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Developing a Food Safety Plan, continued
• Establish corrective actions
• Establish monitoring procedures
• Establish verification procedures
• Establish record keeping procedures
• Develop your written plan
• Develop a plan for employee training
• Establish Corrective Actions
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Establish a Food Safety Team
• Elect one person to be “in charge”
• Engage all food service employees– Share ownership– Increase motivation– Employee contributions are important
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Establish a Food Safety Team,Continued
• Team is responsible for
Assessment of current operations
Development of the food service plan
Implementation of the food service plan
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Develop a Program Description
• Collect information needed to write plan– Who is being served
– How is production accomplished
– How do facilities & equipment impact food production and service
– How food is purchased & stored
– See Appendix A – Suggested Content for Program Description
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Assess Current Program
• Need strong foundation
– Assess prerequisite programs
– Prerequisite programs need to be in place before a HACCP based program can be effective.
– See Appendix B – Required Program
Assessment
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Assess Current Program, Continued
• Develop Standard Operating Procedures
• SOPs must be specific to each site and each type of production– What– Why– How– When– WhoSee Appendix C – SOP ChecklistSee Appendix D – Sample Standard Operating Procedures – Pages 16 through 36
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Determine the Food Processes for your Menu
• Categorize menu items
– No 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
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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
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Establish Corrective Actions• Preplanned (written) Procedures
– What problems might occur
– What specific action should take place
– Who will be responsible for the action
– Who will document the corrective action steps
See Appendix F – Corrective Action Worksheet
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Establish Monitoring Procedures
• Monitoring is critical• Written documentation
Remember,if it has not been written down,
It has not been done! See Appendix G – Monitoring Procedures Worksheet
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Establish Verification Procedures
• Confirmation that a food safety program is working
• Provides the needed information to
maintain an effective programupdate the program as needed
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Establish Record Keeping Procedures
The record keeping system should be:
• Simple
• Part of the daily/weekly routine
• Accurate
• Comprehensive
• Kept 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
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Employee Orientation & Training
• Employee Orientation (new hire)– Food safety concepts– Signed by employee & supervisor– Kept on file
• Ongoing and Progressive
Appendix H, I, J, K
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THE BOTTOM LINE ! !
EVERY STEP, FROM PROCUREMENT TO
CLEAN – UP, MUST BE EVALUATED TO
ENSURE THE FOOD SUPPLY FOR
YOUR CUSTOMERS IS SAFE.