national food service management institute the university of mississippi
TRANSCRIPT
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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)