writing and implementing a school food safety program based on haccp principles
Download
Skip this Video
Download Presentation
Writing and Implementing a School Food Safety Program Based on HACCP Principles

Loading in 2 Seconds...

play fullscreen
1 / 22

Writing and Implementing a School Food Safety Program Based on HACCP Principles - PowerPoint PPT Presentation


  • 129 Views
  • Uploaded on

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.

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about 'Writing and Implementing a School Food Safety Program Based on HACCP Principles' - noura


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
goals for today
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.
purpose of a 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
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
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
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
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
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
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
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
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

plan

develop a program description
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

Description

assess current 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

Assessment

assess current program continued
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
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
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
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
Establish Monitoring Procedures
  • Monitoring is critical
  • Written documentation

Remember,

if it has not been written down,

It has not been done!

See Appendix G – Monitoring Procedures Worksheet

establish verification procedures
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
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 & Training
  • Employee Orientation (new hire)
    • Food safety concepts
    • Signed by employee & supervisor
    • Kept on file
  • Ongoing and Progressive

Appendix H, I, J, K

the bottom line
THE BOTTOM LINE ! !

EVERY STEP, FROM PROCUREMENT TO

CLEAN – UP, MUST BE EVALUATED TO

ENSURE THE FOOD SUPPLY FOR

YOUR CUSTOMERS IS SAFE.

ad