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
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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/districts HACCP, or Food
  Safety Plan.

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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.

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HACCPs 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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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
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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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THE BOTTOM LINE ! !

• EVERY STEP, FROM PROCUREMENT TO
• CLEAN UP, MUST BE EVALUATED TO
• ENSURE THE FOOD SUPPLY FOR
• YOUR CUSTOMERS IS SAFE.