Transcript Blueprint for Developing a School Food Safety Program

Blueprint for Developing a
School Food Safety
Program
Course Objective
Develop a written food safety plan for
each school food preparation and
service site based on the Process
Approach to HACCP principles
Public Law 108-265
Amended 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.
Other 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.
Why are we being asked
to do this?
1.
2.
3.
4.
5.
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.
Tools
• “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/CNlab
eling/FoodSafety/HACCPGuidance.pdf
Tools
• “HACCP Based Standard Operating
Procedures”, National Food Service
Management Institute, 2005. (115
pages)
• http://sop.nfsmi.org/HACCPBas
edSOPs/HACCPBasedSOPs.doc
Michigan 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
What is HACCP?
• Stands for Hazard Analysis Critical Control
Point.
• Was designed in the 1960s to create 100% riskfree food for U.S. astronauts.
• Is preventative rather than reactive.
• Is a common-sense approach to food safety.
Definitions
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.
Definitions
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.
Control 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
Standard Operating
Procedures (SOPs)
• Definition of SOP:
A written method of controlling a practice
in accordance with predetermined
specifications to obtain a desired outcome.
Critical 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.
Critical Limit
• Definition of Critical Limit:
One or more prescribed parameters that
must be met to ensure a CCP effectively
controls a hazard.
Preliminary Steps for Building
the Program
• Have a firm foundation in place
• Perform Baseline Assessment
– Prerequisite Program Checklist
– Food Safety and HACCP SOP Checklist
Steps to Develop a School
Food Safety Program
1. Develop, document & implement SOPs
2. Identify & document menu items
according to Process Approach
3. Identify & document Control Measures
and Critical Limits
4. Establish monitoring procedures
5. Establish corrective action
6. Keep records
7. Review & revise
Step One: Standard Operating
Procedures (SOPs)
• Remember –
SOPs have
already been
developed by
NFSMI. You
just need to
customize
them!
SOPs
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
NFSMI 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
Step 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
The Division of Foods is Based on
Complete Trips Through the
Temperature Danger Zone
140oF
2
0
1
1
3
41oF
No Cook
Process 1
Same Day
Process 2
Complex
Process 3
The “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
Potentially 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
Communication Tools
• Write it on the recipe
Process 2 – Same Day
Step Three: Identify
Control Measures and
Critical Limits
Control
Measures
for
Process
#1
No Cook
Example:
Deli Meat
ALL
Washing Hands, Using Suitable Utensils When Handling
Ready-to-Eat Foods, Personal Hygiene, Storing & Using
Poisonous or Toxic Chemicals, Using & Calibrating a Food
Thermometer
RECEIVE
Receiving Deliveries
STORE
Preventing Cross Contamination During Storage (and
Preparation)
PREPARE
Preventing Cross-Contamination During (Storage and)
Preparation, Cleaning & Sanitizing Food Contact Surfaces,
Washing Fresh Fruits & Vegetables
COLD HOLD
CCP: Hold at or below 41 degrees F. Check & Record
Temperatures.
SERVE
Serving Food, Preventing Cross-Contamination at Food Bars
Control
Measures
for
Process
#2
Cook &
Serve
Same Day
Example:
Chicken
Nuggets
ALL
Washing Hands, Using Suitable Utensils When Handling Readyto-Eat Foods, Personal Hygiene, Storing & Using Poisonous or
Toxic Chemicals, Using & Calibrating a Food Thermometer
RECEIVE
Receiving Deliveries
STORE
Preventing Cross Contamination During Storage (and
Preparation)
PREPARE
Preventing Cross-Contamination During (Storage and)
Preparation, Cleaning & Sanitizing Food Contact Surfaces,
Washing Fresh Fruits & Vegetables
COOK
CCP: Cook to Minimum Internal Temperatures for at Least 15
Seconds. Check & Record Temperatures
HOT HOLD
CCP: Hold At or Above 140 Degrees F. Check & Record
Temperatures.
SERVE
Serving Food, Preventing Cross-Contamination at Food Bars
ALL
Control
Measures
for
Process
#3
Washing Hands, Using Suitable Utensils When Handling Ready-to-Eat Foods,
Personal Hygiene, Storing & Using Poisonous or Toxic Chemicals, Using &
Calibrating a Food Thermometer
RECEIVE
Receiving Deliveries
STORE
Preventing Cross Contamination During Storage (and Preparation)
PREPARE
Preventing Cross-Contamination During (Storage and) Preparation, Cleaning &
Sanitizing Food Contact Surfaces, Washing Fresh Fruits & Vegetables
COOK
CCP: Cook to Minimum Internal Temperatures for at Least 15 Seconds. Check &
Record Temperatures
Complex
COOL
CCP: Cool to Internal Temperature of 70 Degrees F or Less within 2 hours & to 41
Degrees F or less within an Additional 4 hours. Check & Record Temperatures.
Example:
REHEAT
CCP: Reheat to Internal Temperature of 165 Degrees or More within 2 hours. Check
& Record Temperatures.
Leftovers
HOT HOLD
CCP: Hold At or Above 140 Degrees F. Check & Record Temperatures.
SERVE
Serving Food, Preventing Cross-Contamination at Food Bars
Step 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
Step 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
Step 5: Establish Corrective
Actions
Summary of Corrective Actions for HACCPBased SOPs
- Sample shown on pages 34-39 are
printed from NFSMI manual (pages 99104)
- Remember to change any temperatures
to reflect 1999 Food Code
Step 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
Step 7: Review & Revise the
System and Plan
• Annually
• What is working?
• What isn’t?
• How can your HACCP system be better?
After 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.
Additional Resources
Food Safety Training
Resources
• National Food Service
Management Institute
• Thermometer
Information Resource
• http://www.nfsmi.org/
Information/thermom
eter_resource.html
Food Safety Training
Resources
• Local Health Departments
• http://www.malph.org/
• Click on Directory to find the contact
information for county health departments
Food Safety Training
Resources
• Register for Food Safety and
Sanitation classes through Education
and Training Connection:
• http://www.etc-1.com/foodserv.htm
Food Safety Training
Resources
• National Food Service Management
Institute
• Serving It Safe, 2nd edition
• http://www.nfsmi.org/Information/si
sindex.html
Food Safety Training
Resources
• National Food
Service
Management
Institute
• Wash Your Hands
• http://www.nfsmi.
org/Information/ha
ndsindex.html
Additional 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
Additional 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
MDE Contact
• Questions regarding the required
School Food Safety Program can be
directed to Linda Stull at:
[email protected]
or
(517) 241-3884