Transcript Slide 1

School Food Safety Programs:
Why Do We Need Them?
Presented by:
Doreen Iovanna, LDN, DT
August 12, 2013
What’s The Big Deal?
School food safety programs help to ensure the
safety of the school meals served to children
across the Nation…
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Traditional
Hazard Analysis Critical Control Point (HACCP)
Standard Operating Procedure (SOP)
 HACCP is a systematic approach to construct
a food safety program designed to reduce the
risk of food borne hazards by focusing on each
step of the food preparation process– from
receiving to service.
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Section 302 of the Healthy Hunger-Free
Kids Act of 2010
(HHFKA)
The School food safety program is based on the Hazard
Analysis Critical Control Point (HACCP) principles to be
applied to any facility or part of a facility in which food is:
 Stored
 Prepared
 Served
Reference: Updated Memo
USDA SP 37 – 2013/April 26, 2013
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When are Food Safety Programs
Required?
National School Lunch Program (NSLP)
School Breakfast Program (SBP)
Special Milk (SM)
Fresh Fruit and Vegetable Program (FFVP)
After School Snack Program
After School Supper Program
Summer Food Service Program (SFSP)
Child and Adult Care Food Program (CACFP)
Reference: Updated Memo
*USDA SP 37 – 2013/April 26, 2013 Page 1
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Where are
Standard Operating Procedures (SOP’s)
Needed?
Classrooms
School buses
School courtyards
Kiosks
Vending machines with reimbursable meals
Hallways
Field Trips
Any other location(s) outside the cafeteria
Receiving Deliveries
Reference: *USDA MEMO: SP 37- 2013/April 26, 2013
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How Can Food Safety be Managed
by Other School Staff?
Some examples are:
Select single-serve items that are portioned
and wrapped.
Provide serving utensils, or single-use
disposable gloves.
Provide basic food safety training to staff.
Reference: *USDA MEMO: SP 37- 2013/April 26, 2013 Page 3
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Essential Key Points of the Food Safety Program
 Sanitation
 Temperature Control
 Standard Operating Procedures
Reference: Updated Memo
*USDA SP 37 – 2013/April 26, 2013, Page 2
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Sanitation
Food preparation areas need to be clean and
sanitary:
Workers’ hands
Utensils
Food contact surfaces
Most important: Avoid cross contamination
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Temperature Control
Keeping cold food cold and hot foods hot.
(below 41 degrees and above 140 degrees)
Cook to proper temperatures and hold at
proper temperatures; and
Recording of proper temperatures using a
properly calibrated food thermometer.
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Food Production Record Documentation of
HACCP
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Standard Operating Procedures (SOP’s)
 Definition: Written instructions for a food service
task that reduce food safety hazards.
Uses:
 Sanitation purposes
 Verify proper temperatures
 Any other aspects of foodservice operations
Examples are:
 Transport to other food service locations in school
 Receiving foods from a vendor
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Sample: Standard Operating Procedure (SOP)
Is Training Evident and Implemented?
Personal Hygiene, continued
 (Sample SOP)
Monitoring:
 A designated foodservice employee will inspect employees when they report to
work to be sure that each employee is following this SOP. The designated
foodservice employee will monitor that all foodservice employees are adhering
to the personal hygiene policy during all hours of operation.
Corrective Action:
 Any foodservice employee found not following this procedure will be retrained
at the time of the incident. Affected food will be discarded.
Verification and Record Keeping:
 The foodservice manager will verify that foodservice employees are following
this policy by visually observing the employees during all hours of operation.
The foodservice manager will complete the Food Safety Checklist daily.
Foodservice employees will record any discarded food on the Damaged or
Discarded Product Log, which will be kept on file for a minimum of one year.
 Date Implemented:
By:
 Date Reviewed:
By:
 Date Revised:
By:
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Purpose of School Food Safety Plan
Ensures the delivery of safe foods to children
by controlling hazards that may occur from
flow to receiving.
Help control food safety issues during the
receiving, storing preparing, cooking, cooling,
reheating, holding, assembling, packaging,
transporting and serving.
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Purpose of School Food Safety Plan,
cont’d.
Two types of hazards:
Specific to food preparation issues (i.e.
improper cooking for the specific type of food
(beef, chicken, etc.).
Non-specific hazards – developing and
implementing Standard Operating Procedures
(SOP’s) that affect all foods, such as personal
hygiene.
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A School Food Safety Plan Must Include:
Documented SOP’s: documentation to control
hazards not specifically outlined in the Hazard
Analysis Critical Control Plan (HACCP).
A written plan at each school food preparation
and service site for applying HACCP principles.
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Developing a School Food Safety Program
Prior to developing the program consider the
following as it applies to each school:
 Types of facilities in your SFA
 Existing Standard Operating Procedures (SOP’s)
 Number and types of employees at each site
 Types of equipment
 Processes for food preparation
 Menu items
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Developing A School Food Safety Program,
cont’d.
Develop, document in writing, and implement
SOP’s.
Identify and document in writing all menu
items according to the Process Approach to
HACCP.
Establish monitoring procedures.
Establish corrective actions.
Keep records.
Review and revise your overall safety.
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Successful Food Safety Plan Practices
 Provide on-going food safety training for all
employees.
 Review food safety principles, including Standard
Operating Procedures (SOP’s) guidelines, for all
employees on an annual basis.
 Require new employees, including substitutes and
volunteers, to complete initial food safety training
before handling food.
 Maintain training and attendance records on all
employees at each facility.
 Hold facility managers responsible for maintaining
employee training standards.
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Where Do I Start?
Guidance for School Food Authorities:
Developing a School Food Safety Program Based
on the Process Approach to HACCP Principles
USDA
Food and Nutrition Service
2005
www.fns.usda.gov/fns/safety/pdf/HACCPGuidance.pdf
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Administrative Review Requirements
 Does the written food safety plan contain the required
elements?
 Did the Fresh Fruits and Vegetable meal service follow
HACCP principles and applicable sanitation and health
standards?
 Is the plan available at each site?
 Is the plan implemented at each site?
 Is there evidence of training by the district?
 Is there evidence of implementation of procedures signed
and dated?
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Administrative Review Requirements,
cont’d.
Were Hazard Analysis Critical Control Points
(HACCP) principle observed?
Were temperature logs available for review?
Were on site (or off-site, if observed) storage
violations observed?
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Common Findings
 Temperature logs were not in use.
 Thermometers were missing.
 Freezer and dry storage products were not dated.
 Central kitchen site had HACCP principles in place,
however, the residential sites visited did not.
 Standard Operating Procedure’s (SOP’s) were not
being used for damaged foods as required by the
School Food Safety Plan.
 An SOP for the prevention of theft and damage for
the district’s kitchen facilities was not constructed.
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Temperature Log
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Damaged or Discarded Product Log
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Resources Available From
The National Food Service Management
Institute (NFSMI)
For Schools:
http://sop.nfsmi.org/
For non-food service staff (teachers/aides, etc.):
http://nfsmi.org/documentlibraryfiles/PDF
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Other Mandatory
Food Safety Requirements
Food Safety Inspections:
 Required twice per year for institutions
participating in the National School Lunch Program
(NSLP) or School Breakfast Program
References:
 SP 05-2008 12-19-2007 Food Safety Inspections in NonTraditional School Settings
 SP 45- 2011 8-3-2011 Food Safety Inspections in ServiceOnly Sites Participating in the School Meals Program
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Board Of Health (BOH) Inspections Submitted to
ESE Due by October 4, 2013
(report of the previous year inspections)
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MA Department of Public Health (MDPH)
Allergen Awareness Trainings
105 CMR 590.009 (G)(3)(a) at least one certified food
protection manager per food establishment must obtain
an allergen awareness certificate from one of these three
MDPH – approved vendors:
Berkshire Area Health Education Center
www.berkshireahec.org
CompuWorks systems, Inc.
www.compuworks.com
Massachusetts Restaurant Association
www.marestaurantassoc.org
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Food Service Management Certification
105 CMR 590.000 At least one certified manager
is required per facility from an approved vendor.
Check your local Board of Health for current
information on their requirements and vendor
information: City and Town Requirements
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Questions
?????????
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