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
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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