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Welcome to. Developing a Food Safety Program. National Food Service Management Institute The University of Mississippi. Food Safety Program. When I think of a food safety program, I……. Pretest (optional). Objective. To help you develop your own food safety program. .

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  1. Welcome to Developing a Food Safety Program National Food Service Management Institute The University of Mississippi

  2. Food Safety Program • When I think of a food safety program, I…….

  3. Pretest (optional)

  4. Objective • To help you develop your own food safety program.

  5. How to Accomplish the Objective • Discuss the purpose of a food safety program • Learn and apply the Process Approach • Discuss practices in support of your overall food safety program

  6. Participant’s Workbook • Agenda • Evaluation (optional) • Activities • Additional Resources

  7. “That’s Me”

  8. USDA Guidance Guidance for School Food Authorities: Developing a School Food Service Program Based on the Process Approach to HACCP Principles http://www.fns.usda.gov/cnd/lunch/Downloadable/HACCPGuidance.pdf

  9. Food Safety Program • Develop a written plan • Implement in each individual school • Based on principles outlined in the guidance

  10. The Process Approach • HACCP principles are built into the Process Approach

  11. Dietary Guidelines for Americans 2005 • Safe food key aspect of a healthy school environment • A food safety program helps ensures safety of meals served to children

  12. Getting Started • What is the Process Approach? • How to apply the Process Approach to your facility • Food Safety Practices that support your food safety program

  13. Key Terms • Process Approach • Control measures • Standard operating procedures (SOPs)

  14. Describe Your Foodservice Operation • Types of facilities • Number of employees at each site • Types of equipment • Processes for food preparation • Current SOPs or food safety practices

  15. Food Process Categories • No Cook Process • Same Day Service Process • Complex Food Process

  16. Temperature Danger Zone • Identify the number of times each menu item goes up (heating) or comes down (cooling) through the danger zone (41 ºF to 135 ºF)

  17. Temperature Danger Zone • Source: FDA, 2005. Source: FDA

  18. Review Menu Items • Kept cold from preparation through service • Prepared hot and served the same day • Prepared hot and served cooled, or possibly reheated

  19. Process # 1 No Cook Preparation Measure to assure safety of foods: • Temperature control • Handwashing • Employee health policy • Proper receiving and storage procedures

  20. Process # 2Same Day ServicePreparation Measure to assure safety of foods: • Temperature control • Cooking foods • Handwashing • Employee health policy • Proper receiving and storage procedures

  21. Process # 3 Complex Food Preparation Measure to assure safety of foods: • Temperature control • Cooking foods • Cooling foods • Reheating foods • Handwashing • Employee health policy • Proper receiving and storage procedures

  22. The Process Approach Activity

  23. Document Standard Operating Procedures National Food Service Management Institute The University of Mississippi

  24. Standard Operating Procedures • Develop, document in writing, and implement SOPs

  25. Standard Operating Procedures Activity • Follow your State or local Food Code • Modify SOPs for your own food service operation

  26. Monitoring • Monitor to make sure food safety practices are done properly. • Who will monitor • How • When

  27. Monitoring Activity

  28. Correcting Problems • Recognize when there is a problem • Have a plan for corrections • Train employees

  29. Correcting Problems Activity • Recognizing when there is a problem • Have a plan for correction • Train employees

  30. Types of Records • Records documenting SOPs • Time and temperature monitoring records • Corrective action records • Calibration records • Training logs • Receiving logs • Verification or review of records

  31. Review and revise your overall food safety program periodically • Ensure food safety program is operating according to plan • Review annually

  32. Review and revise your overall food safety program periodically Activity

  33. Success of Your Food Safety Program • Provide on-going training • Review food safety principles including SOPs on a regular basis • Require employees to attend food safety training

  34. Success of Your Food Safety Program, continued • Maintain training and attendance records • Hold school nutrition managers responsible for maintaining employee training standards

  35. Questions?

  36. Training Wrap-Up • Next Steps • Posttest (optional) • Evaluation (optional) • Roster (optional)

  37. This training was conducted by the National Food Service Management Institute The University of Mississippi www.nfsmi.org 800-321-3054

  38. National Food Service Management InstituteThe University of Mississippi • Mission: To provide information and services that promote the continuous improvement of child nutrition programs • Vision: To be the leader in providing education, research, and resources to promote excellence in child nutrition programs

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