Southwest Region Training: Food Safety
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Transcript Southwest Region Training: Food Safety
Monica Walther, MS, LDN, RDN
Terrebonne Parish School District
Terrebonne Parish School District
Terrebonne means “good earth”
We have approx. 19,000 students
33 school sites (22 cooking and 11 satellite)
212 employees
Introduction
School Kitchen is a very important part of the school
Food Service workers are charged with making
appetizing school meals
Food Service workers also have to maintain a kitchen
that is safe and free from germs and bacteria
Introduction
Food Service workers need to be
Alert
Aware
Well trained
They are responsible for recognizing situations where
bacteria and parasites can infect the food
They are responsible for ensuring a safe and healthy
environment
Best Practices
Develop HACCP Guidelines
Kitchen
Recipes
Start with the NFSMI product and make it your own
HACCP in Kitchen
Managers complete a monthly Kitchen Sanitation
Check list
Monitor Refrigeration Equipment Logs
Monitor Equipment Repair
Practice FIFO inventory methods
HACCP in Recipes
Monitor proper Food Cooking Temperatures
Monitor Holding Temperatures
Use proper cooking techniques
HACCP
When issues do occur, corrective actions is
documented on the log sheet
Best Practices
Training
New employees are required to watch 1st day every day
part 1 and 2.
Monthly trainings are required in each cafeteria
Completed on-line (webinar)
Usually 15 to 25 minutes in length
Kitchen completes the sign in sheet
Returned to office to track compliance
Best Practices
Developed Equipment and Chemical Training
Every employee has to demonstrate competency
Competency demonstrated to manager and requires
manager sign off
Refresher each year
Documented in personnel folder
Best Practice
All Managers are Serve Safe Certified
Managers visually inspect employees when they walk
in the door. They are sent home if they do not comply
with uniform.
All employees are issues their own pot holders, gloves,
and face mask
We require a clean apron for meal service
Take Home Message
Divide and concur
Develop a to do list
Assign task to members of your team
Provide due dates
Check on the progress at assigned times
Once your plan has been implemented, pop in
kitchens and look at food safety