Food Safety and Sanitation Joan Shorter Director of Food and Nutrition Services Prince George’s County Public Schools

 Student Body = 128,000 Students  Total School Sites = 207 Schools, which includes:  122 Elementary  24 Middle (6-8 & 7-8)  23 High (9-12)  12 Academies (K-8)  Total Employees = 23,785  Annual Budget = $1.795 Billion Prince George’s County Public Schools (PGCPS) Key Facts

PGCPS Child Nutrition Programs Child and Adult Care Food Program (CACFP) Fresh Fruit and Vegetable Program (FFVP) National School Lunch Program (NSLP) National School Breakfast Program (NSBP) Summer Food Service Program (SFSP) United States Department of Agriculture (USDA) Child Nutrition Programs

 Over 1000 Food and Nutrition Staff comprised of:  700 Food Service Workers  147 Satellite Managers  64 Managers  100 Substitute Workers  35 Central Office Administrative staff  Food and Nutrition Budget = ~ $71 Million PGCPS Food and Nutrition

 65% of students qualify for Free/Reduced Price Meals  Production Kitchens in all schools  Approximately 77,000 Lunches served per day  Approximately 55,000 Breakfast served per day  2,500 Snacks per day  4,500 Suppers per day PGCPS Food and Nutrition

 HACCP Plan  Standard Operating Procedures (SOPs)  Food Safety Self Inspection Checklist  Health Inspection Reports  Food Safety Training Food Safety Best Practices

 Copy distributed to every kitchen  List specific instructions based on process category  Follow standardize recipes  Recipes identifies critical limits and CCP  Procedures for record keeping  Monitor Refrigeration Equipment Logs  Monitor Equipment Repair  Record temperature of foods before, during, and after service  Record temperatures at deliveries  Practice FIFO inventory methods  Practice batch cooking HACCP Plan

 Personal Hygiene  Hand Washing  Handling Potentially Hazardous Foods  Preventing Cross Contamination  Receiving Deliveries  Thermometer Calibration  Daily Facility Inspection  Response to Health Inspections SOPs

 Meal Service  Grab & Go Breakfast in the Classroom  MMFA Breakfast Program  Meals are transported in insulated containers to the classroom  Afterschool Supper Programs SOPs

Food Safety Self Inspection Checklist Uses:  As a cross training tool – different employees complete the checklist every week  Resource to identify areas requiring corrective action

 Completed by Health Department 2 times per year  Copy of the report is sent to the central office  Identifies areas where corrective action is necessary  Requires corrective action from school base staff for non-compliant issues Health Inspection Reports

 Back to School Annual Training  Quarterly ServSafe Manager Classes  Quarterly Food Safety Recertification Classes  Consider every moment an opportunity to train:  Site Visits  Supervisor and Manager’s Meetings/ Trainings  Information posted on bulletin boards, walls, Production Records, and Menus  Document all training provided Food Safety Training

 Lists Food Safety Responsibilities  Job Descriptions – Manager and FNS Workers  Work Schedules  Site Visit Forms  Records Temperatures  Logs for Freezer, Refrigerator, and Dry Storage  Production Records  Standardized Recipes Food Safety Tools

Monitor and Evaluate the Processes in Place  Review Documentation on a regular basis  Review food safety procedures annually  Complete annual manager and employee evaluations  Communicate food safety issues with employees

 Site Visits - conduct regular (announced and unannounced)  Training - use every opportunity to TRAIN staff on food safety issues  Accountability – make staff accountable for their actions. Food Safety is everyone’s responsibility  Review Documentation – this provides a glimpse of current practices, may help prevent need for corrective actions on Health Inspection visits “STAR” Take Home Messages