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Developing A Food Safety Program

This document provides an overview and agenda for a training on developing a food safety program. The training will discuss the purpose of a food safety program, teach the process approach to food safety, and discuss practices to support an overall food safety program. It will include activities, additional resources, and evaluations. The goal is to help participants develop a written food safety plan for their individual schools based on USDA guidance and HACCP principles.

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Aine Gatdula
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© © All Rights Reserved
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472 views38 pages

Developing A Food Safety Program

This document provides an overview and agenda for a training on developing a food safety program. The training will discuss the purpose of a food safety program, teach the process approach to food safety, and discuss practices to support an overall food safety program. It will include activities, additional resources, and evaluations. The goal is to help participants develop a written food safety plan for their individual schools based on USDA guidance and HACCP principles.

Uploaded by

Aine Gatdula
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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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.
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
Participant’s Workbook
 Agenda
 Evaluation (optional)
 Activities
 Additional Resources
“That’s Me”
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
Food Safety Program
 Develop a written plan
 Implement in each individual school
 Based on principles outlined in the
guidance
The Process Approach
 HACCP principles are built into the Process
Approach
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
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
Key Terms
 Process Approach
 Control measures
 Standard operating procedures (SOPs)
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
Food Process Categories
1. No Cook Process
2. Same Day Service Process
3. Complex Food Process
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)
Temperature Danger Zone
 Source: FDA, 2005.

Source: FDA
Review Menu Items
 Kept cold from preparation through
service
 Prepared hot and served the same day
 Prepared hot and served cooled, or
possibly reheated
Process # 1
No Cook Preparation
Measure to assure safety of foods:
 Temperature control
 Handwashing
 Employee health policy
 Proper receiving and storage procedures
Process # 2
Same Day Service Preparation
Measure to assure safety of foods:
 Temperature control
 Cooking foods
 Handwashing
 Employee health policy
 Proper receiving and storage procedures
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
The Process Approach
Activity
Document Standard Operating
Procedures

National Food Service Management Institute


The University of Mississippi
Standard Operating Procedures
 Develop, document in writing, and
implement SOPs
Standard Operating Procedures
Activity
 Follow your State or local Food Code
 Modify SOPs for your own food service
operation
Monitoring
 Monitor to make sure food safety practices
are done properly.
 Who will monitor
 How
 When
Monitoring
Activity
Correcting Problems
 Recognize when there is a problem
 Have a plan for corrections
 Train employees
Correcting Problems
Activity
 Recognizing when there is a problem
 Have a plan for correction
 Train employees
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
Review and revise your overall food
safety program periodically
 Ensure food safety program is operating
according to plan
 Review annually
Review and revise your overall food
safety program periodically
Activity
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
Success of Your Food Safety
Program, continued
 Maintain training and attendance records
 Hold school nutrition managers
responsible for maintaining employee
training standards
Questions?
Training Wrap-Up
 Next Steps
 Posttest (optional)
 Evaluation (optional)
 Roster (optional)
This training was conducted by the

National Food Service Management Institute


The University of Mississippi
www.nfsmi.org
800-321-3054
National Food Service Management Institute
The 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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