National Food Service Management Institute The University of Mississippi

National Food Service

Management Institute

National Food Service Management InstituteThe University of Mississippi

Welcome to

Developing a Food Safety Program

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 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

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 Categories1. No Cook Process2. Same Day Service Process3. 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 # 2Same Day Service PreparationMeasure to assure safety of foods: Temperature control Cooking foods Handwashing Employee health policy Proper receiving and storage procedures

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

The Process Approach Activity

Document Standard Operating Procedures

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

MonitoringActivity

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

Correcting ProblemsActivity

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

Recordkeeping

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

RecordkeepingActivity

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)

nfsmi@olemiss.edu800-321-3054www.nfsmi.org

National Food Service Management Institute The University of Mississippi

Documents

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