FOOD SAFETY CRE Training 2011 Hand washing is always the first step, and is one of the most important parts of food safety! FOOD SAFETY

SCHOOL FOOD SAFETY INSPECTION REQUIREMENTS Schools must follow the guidance in this manual 2 food safety inspections required per year This manual is on the ODE website, and is sent to county health departments along with a list of sponsors that require 2 health inspections each year. A summer food service inspection can count for one of the two site inspections per year.

FOOD SAFETY INSPECTIONS Required 2 x year at all sites that prepare and/or serve meals On review Specialist will walk through food storage areas Post most recent inspection report Didn’t receive a 2nd inspection? Request in writing by April 15th All sites that prepare and/or serve meals must have a food safety inspection. Template letter to request 2nd health inspection by April 15th can be found on CNPweb packet page

FOOD SAFETY PLAN Sponsors required to have a written Food Safety Plan based on HACCP guidelines Template plan at: http://www.ode.state.or.us/search/page/?id=48 Sponsors must have a written food safety plan with SOPs and menu items separated by processes

PROCESS LOGS All potentially hazardous menu items are required to be listed on process logs Process Logs: Process 1 – No cook, Process 2 – Same day service, Process 3 – Complex

STANDARD OPERATING PROCEDURES (SOPs) Standard Operating Procedures are general (cleaning and sanitizing food contact surfaces, serving food, using and calibrating thermometers, washing hands) and can be specific to site operations (preventing cross contamination at food bars, cooking potentially hazardous foods, using time alone as a public health control) based on various operating methods for satellite schools, sack lunch sites, or field trips. All sites must have SOPs in place that fit their operational and service methods. If a unique situation is occurring at a specific site, SOPs can be created too. STANDARD OPERATING PROCEDURES (SOPs) SOPs required at sites for production and service Food service staff need to be trained and follow SOPs

Critical Control Points (CCPs) Standardized recipes required to contain critical control points Daily site documentation – temperature logs: Production records, freezer, refrigerator, milk coolers, salad bars. Critical Control Points require action to be taken and documented! Hands washed or temperatures taken……

Where to go: ODE Food Safety - http://www.ode.state.or.us/search/page/?id=48 Food safety is one of the most important things that front line staff do everyday to ensure that school children receive safe and healthy foods that nourish their bodies. Make sure that your staff is trained and following procedures. If you have questions ask your child nutrition specialist and/or your local health department/registered sanitarian.