Writing and implementing a school food safety program based on haccp principles
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Writing and Implementing a School Food Safety Program Based on HACCP Principles. 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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Writing and Implementing a School Food Safety Program Based on HACCP Principles

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Writing and Implementing a School Food Safety ProgramBased on HACCP Principles


  • 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.

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.

HACCP’s Seven Principles

  • Identify Hazards

    2.Identify Critical Control Points

    3.Establish Critical Limits

  • Establish Corrective Actions

  • Establish Monitoring Procedures

    6. Establish Verification Procedures

    7. Establish Record Keeping Procedures

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

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

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

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

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

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

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


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


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


Assess Current Program, Continued

  • Develop Standard Operating Procedures

  • SOPs must be specific to each site and each type of production

    • What

    • Why

    • How

    • When

    • Who

      See Appendix C – SOP Checklist

      See Appendix D – Sample Standard Operating Procedures – Pages 16 through 36

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 the

      temperature 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

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

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

Establish Monitoring Procedures

  • Monitoring is critical

  • Written documentation


    if it has not been written down,

    It has not been done!

    See Appendix G – Monitoring Procedures Worksheet

Establish Verification Procedures

  • Confirmation that a food safety program is working

  • Provides the needed information to

    • maintain an effective program

    • update the program as needed

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

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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