Nutrition Services Update

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Nutrition Services Update

• Nancy Rice, M.Ed., RD, LD, SFNS
• Nutrition Services Director
• Clayton County Public Schools
• October 2, 2006

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Program Statistics To Date

• Average number of meals served daily 42,225
  lunches 15,000 breakfasts
• Percentage of Free Meals 61.34
• Percentage of Reduced Meals 11.44
• Percentage of Paid Meals 27.22
• Dollar value of USDA Commodities allocated this
  SY 1,488,430.00
• Number of SNP Employees 620

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Our Mission

• Our mission is to enhance student learning by
  sustaining an attitude of good customer service
  while providing quality, affordable meals that
  will be both acceptable to students and
  nutritionally sound.

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Program Administration

• USDA through Georgia Department of Education
• Federal Regulations
• State Board Policy Procedures
• State Standards
• State Law
• State Nutrition Program Criteria Procedures
  (i.e., Adult Meals Procedure)
• Georgia Department of Human Resources
• Health Inspections
• Office of Inspector General
• Fire Inspector and several other regulatory
  agencies

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2004 Congressional Reauthorization of the Child
Nutrition Act

• Develop and implement a Wellness Policy
• Develop and implement a HACCP Plan

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HACCP Background

• Concept originated almost 50 years ago
• Became a reality in 1971
• NASA the Pillsbury Company
• To ensure 100 assurance against contamination
  of the food supply in space by bacteria,
  pathogens, toxins, and chemical and physical
  hazards
• HACCP is used extensively in the food processing
  industry
• Considered a best practice in monitoring food
  safety and sanitation

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HACCP and Food Safety

• The CDC estimates that as many as 76M people
  become ill annually due to contaminated food
  325,000 are hospitalized and 5,000 die as a
  result.
• HACCP - a food safety and self-inspection system
  that identifies potentially hazardous foods and
  proper handling procedures

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Foodborne Illness (FBI)

• In its simplest form, foodborne illness results
  from ingesting foods containing live
  microorganisms or their toxins
• Also includes physical and chemical causes, as
  well

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Incidence of Foodborne Illness

• Outbreak is an incidence of foodborne illness
  that involves two or more people
• Common symptoms similar to the flu vomiting,
  cramps, diarrhea

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Foodborne Outbreaks and Illnesses are on the
Increase

• Most recently, spinach bottled carrot juice
• Increase in at risk populations
• More meals prepared and eaten outside the home
• Newly recognized microorganisms that cause
  foodborne illnesses
• The globalization of the food market

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Food Microbiology

• Any food can be a vehicle for FBI, but some are
  more likely to be involved than others.
• Potentially Hazardous Foods are generally high
  in protein and in moisture
• Pathogen is a disease causing microorganism

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Contamination

• The unintended presence of harmful substances
  such as microorganisms in food and water

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Common Microorganisms Causing Foodborne Infections

• Salmonella
• Campylobactor jejuni
• Escherichia coli

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Common Microorganisms Causing Foodborne
Intoxication

• Staphylococcus aureus
• Clostridium botulinum
• Clostridium perfringens

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The Nutrition Directors Role in Advocating Food
Safety Practices

• Must instill a sense of urgency about the
  realities of foodborne illnesses to the staff
• Must educate staff on food safety and related
  topics of microbiology, epidemiology and food
  science to the staff
• Must take a proactive role to design a food
  safety plan that accomplishes the objectives of
  sound, effective food safety procedures and
  practices i. e., HACCP SOPs.

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HACCP The Seven Principals of HACCP

1. Identify hazards assess their severity risks
2. Identify the critical control points (CCPs)
3. Establish critical limits for preventive measures
4. Establish standard operating procedures to
   monitor CCPs

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HACCP The Seven Principals of HACCP

• 5. Establish corrective action to be taken when
  monitoring shows that a critical limit has been
  exceeded
• 6. Establish effective record-keeping procedures
• 7. Establish standard operating procedures to
  verify that the system is working

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Standard Operating Procedures

• Please refer to your handout
• There are 11 sections to the SOPs
• There will be 40 final SOPs
• 32 are still in draft form now
• 8 have been completed and implemented to date
• Example C3. Ice Machine Usage

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Summary

• While it is the responsibility of the nutrition
  services leadership to have the necessary
  knowledge base and understanding of food handling
  principles to design a HACCP plan, it is the
  responsibility of all school system leaders,
  administrators and staff to support its
  implementation to make it successful for the
  overall food safety for our students and other
  customers.

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• Thank you!