Food Safety

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Food Safety
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When Does Food Safety Start?
Soil?
Growing?
Seed?
Harvesting?
Processing?
Delivery?
Service?
Storage?
The final responsibility for the safety of the
food entering your school rests with YOU!
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Purchasing Receiving

• A supplier that can
• deliver safe food
• is the ultimate goal!
• Meets or Exceeds the Food Safety
• Standards you follow in your school
• HACCP program in place or
• Good Agricultural Practices Plan
• Trained in Food Safety
• Storage and Handling Practices

4
Procurement
Add food safety requirements as a Special
Instructions section on your Invitation for Bids
or Request for Proposals.
Reference pg. 24 Quality Food and Quality Meals
in Fruits Vegetables Galore
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• Delivery
• Consistent Product Quality
• Check for Freshness
• Proper Temperature
• 32-40º
• If product does not meet your
• standards -
• Refuse To Accept It!

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Storing Foods

• Mark each item with the date received
• FIFO
• Manage Inventory
• Space between packages for air circulation
• Do not store foods against inside walls or
  directly on the floor
• Store all raw and ready-to-eat fruits and
  vegetables above meats and poultry

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Preparation

• Inspect produce for signs of insects, damage or
  being spoiled
• Wash produce before serving or cutting
• Use separate cutting board for produce
• Wash sanitize all equipment, utensils, and food
  contact surfaces

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Serving

• No direct contact with ice or water while on
  display on serving lines/salad bars
• Use tongs for self-service
• Monitor time or temperature

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Personal Hygiene
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Standard Operating Procedures

• Handling Fresh Fruits and Vegetables
• Personal Hygiene

BEST PRACTICES Handling Fresh Produce in Schools