improving food safety: best practices for summer food ... · •“an all-in-one toolkit that makes...
TRANSCRIPT
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Audiovisual Sponsor
Improving Food Safety: Best Practices for Summer Food
Service Programs
Paola Paez, Center of Excellence for Food Safety Research in Child Nutrition Programs
Elizabeth Dixon, Institute of Child Nutrition
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Outline • Introduction
• Food safety research in Summer Food Service Programs • Purpose
• Methodology
• Results
• Conclusions
• Recommendations
• Educational Resource Kit for SFSP
• USDA Food and Nutrition Service Food Safety Resources
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Introduction
• https://www.youtube.com/watch?v=rEOKn4OHbiQ&feature=youtu.be
USDA’s Food and Nutrition
Service Office of Food Safety
• Food safety in child nutrition programs.
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Introduction
USDA Food and Nutrition Service Office of Food Safety
The OFS’s mission is to protect people served by FNS programs from foodborne illness.
https://www.fns.usda.gov/ofs/food-safety
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USDA’s Office of Food Safety Resources www.fns.usda.gov/ofs/food-safety
• The Stomach Bug Book
• The Food Allergy Book
• Food Safe-Schools Action Guide
https://www.fns.usda.gov/sites/default/files/Food-Safe-Schools-Action-Guide.pdf
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www.fns.usda.gov/ofs/food-safety
USDA’s Office of Food Safety Resources
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The Institute of Child Nutrition
The Institute provides information and services that promote the continuous improvement of child nutrition
programs.
www.theicn.org
Introduction
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The University of Mississippi School of Applied Sciences
www.theicn.org 800-321-3054
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ICN’s Outreach • 2+ million visits to our website
• Over 70 online courses
• Over 25 face-to-face trainings
• Over 3000 educational resources available
• Videos
• Webinars
• Fact Sheets
• Mini-Posters
• Sample SOPs
• Applied Research
• English and Spanish materials
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CACFP Resources General Education
• CACFP Meal Pattern Requirements Training
• Competencies, Knowledge and Skills for Child Care Providers in CACFP Operations
• Family Child Care FUNdamentals
• Food Purchasing for Child Care
• Healthy Me! The Preschoolers Guide to Nutrition and Wellness
• Mealtime Memos (English/Spanish)
Food Safety
• Employee Health and Personal Hygiene for Child Care
• Food Allergies
• Food Safety in Child Care
• Norovirus in Child Care
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Update
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Spanish Resources
es.theicn.org
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www.theicn.org
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Social Media
• @ichildnutrition
• Institute of Child Nutrition
• The Institute of Child Nutrition
• @theicn
• Institute of Child Nutrition
• @theicn
• ICN Social Media QR Code(Quick Response Code)
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The Center of Excellence for Food Safety
Research in Child Nutrition Programs
The Center provides science-based support to improve the safety of foods served in
child nutrition programs.
http://cnsafefood.k-state.edu/
Introduction
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• 2011 Health Inspection
• 2011 Cooling of School Foods
• 2012 Food Safety Plan Guidance Document
• 2012 Food Safety Plan Implementation
• 2013 Produce Wash
• 2014 Allergy Management
• 2014 Field Trip Food Safety
• 2015 Cooling of School Foods Study–Phase II
• 2016 Food Safety during Offsite Service
Completed Research Studies
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• 2015 Exploration of Food Safety and Food Waste
• 2016 Employee Behavior Assessment
• 2016 Milk Temperature Study for Alternative Service Styles
• 2016 Food Safety Regulations in Childcares
• Ongoing: Serving up Science
Current Research Studies
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• Immersion course for Child Nutrition directors and state agency staff
• More than 200 school nutrition practitioners from 48 states have participated.
• Offered three times a year:
• April
• June
• August
Serving up Science: The Path to Safe Food in Schools
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Food Safety Practices in SFSP
• In 2016, the Summer Food Service Program (SFSP) provided 154 million meals and snacks
• Complex SFSP operational conditions could increase food safety risks:
• Diverse cooking sites
• Diverse, including outdoor, service sites
• Transportation from preparation to service sites
• Higher ambient temperatures during meal service hours
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Food Safety Practices in SFSP
Purpose
• Identify current food safety practices in Summer
Food Service Program sites.
• Types of food offered
• Time and temperature control
• Where and how food was served
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Food Safety Practices in SFSP
Methodology
Sample of 28 SFSP Food safety practices
were observed Data loggers used to record temperature
• Data loggers were utilized to capture the temperature of foods just after preparation through service
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Food Safety Practices in SFSP
Results: Site Characteristics
• Most of the SFSP sites were community centers (n=12).
• Central kitchen was the most common foodservice type
(n=12).
• Food was commonly plated at the service line and
served by employees(n=16).
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Food Safety Practices in SFSP
Results: Personal Hygiene
In-Compliance Out-of-Compliance
• Staff members used gloves/utensils as needed
• Staff members wear hair nets
• Proper handwashing facilities available and accessible at preparation facilities
• Staff members use proper handwashing procedure
• Proper handwashing facilities available and accessible at service facilities
• Staff members wash hands as needed
• Staff members properly changed gloves/utensils
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Food Safety Practices in SFSP
Results: Time/Temperature Control
In-Compliance Out-of-Compliance
• Thermometers are used to check temperatures
• Thermometers are calibrated
• Internal cooking temperatures are checked
• Thermometers are washed, rinsed, sanitized and air dried before and after use
• Internal cooking temperatures are recorded
• Adequate cooling method used
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Food Safety Practices in SFSP
Results: Time/Temperature Control
• Average Time in Temperature Danger Zone
• Hot Foods < 135°F for 45 minutes
• Cold Foods > 41°F for 90 minutes
• Hot foods more often served at the correct temperatures
(75%), than cold foods (50%).
• Only one item did not meet Food Code 2013 requirements
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Food Safety Practices in SFSP
Results: Transportation of Food
• All food transportation containers were in good condition.
• In most sites (11 of 14) hot meals were delivered at least at
135°F.
• Half of the sites (n=7) checked the temperature of food when
received and in most of them the temperature of the food is
recorded.
• Refrigerated trucks are not used by most of the sites (19 of 22).
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Food Safety Practices in SFSP
Results: Service of Food
• Most of the sites (12 of 16) served hot foods at 135°F
or more.
• Service utensils were used in all sites where this
practices was observed (n=25).
• Share tables were used in 6 of the 24 sites.
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Food Safety Practices in SFSP
Results: Cleaning and Sanitizing of Work Surfaces
• Half of the sites (n=10) were in-compliance with having sanitizing solutions at correct
concentrations.
In-Compliance Out-of-Compliance
• Food contact surfaces and utensils are clean to sight and sanitized before use
• Cleaning solutions are used
• Sanitizing solutions are used • Sanitizing concentrations are documented
• Cleaning/sanitizing solutions are changed
as needed
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Food Safety Practices in SFSP
Conclusions
• Food preparation and delivery systems varied widely at the sites
selected for this study.
• Observations of food safety practices revealed a need for
improvement in all areas: personal hygiene, time/temperature
control, transportation of food, service practices, and cleaning
and sanitizing practices.
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Food Safety Practices in SFSP
Recommendations
• Develop educational materials for each audience (sponsors,
employees, and volunteers).
• Customize food safety training to address learning styles and
generational differences among staff members.
• Develop a kit that can be used by the sites to address some of
the food safety challenges.
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Translation of Recommendations
• COE recommendations for Summer Food Service Program (SFSP) operations • Personal hygiene
• Time/temperature control
• Transportation of food
• Service practices
• Cleaning and sanitizing practices
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Development and Design of Kits USDA and ICN -> best modality for COE recommendations for SFSP operations
• Non-traditional sites
• Provide tools and tips for food safety best practices
• Usable
• Functional
• Tangible kit
• Not just left on a shelf
• Packaged in a convenient bag
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Summer Feeding Food Safety Kit Prototype
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State Agency Conference • Prototype displayed
• Surveyed State Agency participants
• Usefulness and usability of kit
• 50 responses gathered
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Survey Results • 86% of respondents – kit extremely useful
• 10% of respondents – kit very useful
• 98% of respondents – recommend kit to their SFSP operators • “This is so important; so many non-school sponsors are not well trained in this
area.”
• “An all-in-one toolkit that makes training education easy.”
• “Sorely needed, especially in non-traditional settings such as camps and churches.”
• “Every summer site should have this information it’s a great guide at a glance tool.”
• “Training for site level supervisors is an ongoing need.”
• “Critical need in SFSP.”
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0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
Digital Thermometer ApplianceThermometer
Lanyard with foodsafety tips
Hot and cold stickers Food safety posters
Per
cen
tage
Res
po
nse
s
Usefulness of Summer Feeding Food Safety Kit Pieces
1 - Not at all Useful 2 - Slightly Useful 3 - Moderately Useful 4 - Very Useful 5 - Extremely Useful
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12%
34%
4%
34%
2% 4%
Food Safety Topics in Training Guide
Good Personal Hygiene
Food Safety Temperatures
Cleaning and Sanitizing
All three
Good Personal Hygiene and Food SafetyTemperatures
Food Safety Temperatures and Cleaningand Sanitizing
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0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Easy to read Organized Useful Fun
Per
cen
tage
of
Par
tici
pan
t R
esp
on
ses
Description of Training Guide
Content of the Training Guide
No
Yes
No Response
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Comments on the Kit • “Thank you!! This will be extremely useful for non-school
sites operating SFSP meal services.”
• “Please keep us informed as you move forward very exciting!”
• “Awesome! SFSP sponsors need this kit.”
• “Love it! Sorely needed.”
• “Please make this available, it’s great!”
• “Fabulous Ideas!!”
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Final Summer Meals Food Safety Kit
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www.theicn.org/safesummermeals
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Future Development • “Would like these for schools as well, as can order posters, etc,
individually from website.”
• “If it could be adapted for child and adult care centers it would be fantastic! Food safety is our newest frequent finding on reviews.”
• “Would be helpful for TEFAP, maybe not the full toolkit but some components would be helpful. A lot of RA’s for TEFAP are operated by volunteers with no food service or food safety background.”
• “PLEASE develop/offer to CACFP at risk afterschool.”
• “Would also like for SWP & CACFP.”
• “Spanish translation.”
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Thank you!
USDA’s Food and Nutrition
Service Office of Food Safety