Improving Food Safety: Best Practices for Summer Food ... · •“An all-in-one toolkit that makes training education easy.” •“Sorely needed, especially in non-traditional

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

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

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.

https://www.youtube.com/watch?v=rEOKn4OHbiQ&feature=youtu.be

https://www.youtube.com/watch?v=rEOKn4OHbiQ&feature=youtu.be

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




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

www.fns.usda.gov/ofs/food-safety

USDA’s Office of Food Safety Resources

The Institute of Child Nutrition

The Institute provides information and services that promote the continuous improvement of child nutrition

programs.

www.theicn.org

Introduction

http://www.theicn.org/

The University of Mississippi School of Applied Sciences

www.theicn.org 800-321-3054

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

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

Update

Spanish Resources

es.theicn.org

www.theicn.org

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)

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





• 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

• 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

• 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

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


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


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


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).


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


Results: Time/Temperature Control


• 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


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


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).


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.


Results: Cleaning and Sanitizing of Work Surfaces

• Half of the sites (n=10) were in-compliance with having sanitizing solutions at correct

concentrations.


• 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


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.


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.

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

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

Summer Feeding Food Safety Kit Prototype

State Agency Conference • Prototype displayed

• Surveyed State Agency participants

• Usefulness and usability of kit

• 50 responses gathered

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.”

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

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

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

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!!”

Final Summer Meals Food Safety Kit

www.theicn.org/safesummermeals

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.”

Thank you!

USDA’s Food and Nutrition

Service Office of Food Safety

Documents

Improving Food Safety: Best Practices for Summer Food ... · •“An all-in-one toolkit that makes training education easy.” •“Sorely needed, especially in non-traditional