Welcome to Sorting Menu Items into Process Categories Heidi Dupuis, RD, SFNS ODE – Child Nutrition ext Ode.state.or.us/services/nutrition /nlsp/lunch

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Food Safety Plan Requirements  Written plan  Implemented in each prep and/or serving site  Menu items listed in process categories  Critical Control Points Documented  Documented SOP’s  Monitoring  Corrective Actions established  Recordkeeping

What does the Food Safety Program do?  Prevents hazards  Eliminates hazards  Reduces hazards

Potentially Hazardous Foods Dairy Products Beef Chicken Turkey Pork Eggs Fish Cut Fresh Melon

Three Broad Categories 1. No Cook Process 2. Same Day Service Process 3. Complex Food Process

Temperature Danger Zone  Source: FDA, Source: FDA

Process # 1 No Cook Preparation Measure to assure safety of foods:  Handwashing  Employee health policy  Temperature control

Process # 2 Same Day Service Preparation Measure to assure safety of foods:  Handwashing  Employee health policy  Temperature control  Cooking foods to correct internal temperature

Process # 3 Complex Food Preparation Measure to assure safety of foods:  Handwashing  Employee health policy  Temperature control  Cooking foods to correct internal temperature  Cooling foods  Reheating foods

Review Menu Items  Kept cold from preparation through service – No Cook  Prepared hot and served the same day - Same Day Service  Prepared hot and served cooled, or possibly reheated - Complex

Standardized Recipes  Review standardized recipes  Identify recipe by process category  Follow directions on recipes

Future Sessions  May 24 - Standard Operating Procedures (SOPs)  June 7 - Documentation and Corrective Action

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