National Food Service Management Institute The University of Mississippi.

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Transcript of National Food Service Management Institute The University of Mississippi.

Page 1: National Food Service Management Institute The University of Mississippi.
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National Food Service

Management Institute

National Food Service Management InstituteThe University of Mississippi

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Welcome to

Developing a Food Safety Program

National Food Service Management InstituteThe University of Mississippi

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Food Safety Program When I think of a food safety program,

I…….

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Pretest (optional)

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Objective To help you develop your own food safety

program.

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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

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Participant’s Workbook Agenda Evaluation (optional) Activities Additional Resources

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“That’s Me”

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USDA GuidanceGuidance 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

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Food Safety Program Develop a written plan Implement in each individual school Based on principles outlined in the

guidance

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The Process Approach HACCP principles are built into the Process

Approach

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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

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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

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Key Terms Process Approach Control measures Standard operating procedures (SOPs)

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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

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Food Process Categories1. No Cook Process2. Same Day Service Process3. Complex Food Process

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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)

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Temperature Danger Zone Source: FDA, 2005.

Source: FDA

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Review Menu Items Kept cold from preparation through

service Prepared hot and served the same day Prepared hot and served cooled, or

possibly reheated

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Process # 1 No Cook Preparation Measure to assure safety of foods: Temperature control Handwashing Employee health policy Proper receiving and storage procedures

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Process # 2Same Day Service PreparationMeasure to assure safety of foods: Temperature control Cooking foods Handwashing Employee health policy Proper receiving and storage procedures

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Process # 3 Complex Food PreparationMeasure to assure safety of foods: Temperature control Cooking foods Cooling foods Reheating foods Handwashing Employee health policy Proper receiving and storage procedures

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The Process Approach Activity

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Document Standard Operating Procedures

National Food Service Management InstituteThe University of Mississippi

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Standard Operating Procedures Develop, document in writing, and

implement SOPs

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Standard Operating Procedures

Activity Follow your State or local Food Code Modify SOPs for your own food service

operation

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Monitoring Monitor to make sure food safety practices

are done properly. Who will monitor How When

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MonitoringActivity

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Correcting Problems Recognize when there is a problem Have a plan for corrections Train employees

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Correcting ProblemsActivity

Recognizing when there is a problem Have a plan for correction Train employees

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Recordkeeping

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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

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RecordkeepingActivity

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Review and revise your overall food safety program periodically Ensure food safety program is operating

according to plan Review annually

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Review and revise your overall food safety program periodically

Activity

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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

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Success of Your Food Safety Program, continued Maintain training and attendance records Hold school nutrition managers

responsible for maintaining employee training standards

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Questions?

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Training Wrap-Up Next Steps Posttest (optional) Evaluation (optional) Roster (optional)

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National Food Service Management InstituteThe University of Mississippi

[email protected]


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