Welcome to Food Safety Plan Documentation and Record Keeping Heidi Dupuis, RD, SFNS ODE – Child Nutrition Ode.state.or.us/services/nutrition /nlsp/lunch
Question and Answers? For those on watching through the web, you may your questions to: Through MSN Messenger or your regular
USDA Guidance Guidance for School Food Authorities: Developing a School Food Service Program Based on the Process Approach to HACCP Principles HACCPGuidance.pdf
Overview The food safety program set out by USDA is a systematic approach to food safety It focuses on operational steps from receiving to serving Based on FDA Food Code and HACCP (Hazard Analysis Critical Control Point)
Getting Started Develop a written plan Implement in each individual school Base on Process approach to Food Safety principles
Main Points in Developing Your Food Safety Program 1. Basic facility sanitation 2. Temperature control 3. Documented standard operating procedures
Food Safety Program Requirements Written plan Implemented in each prep and/or serving site Documented SOP’s Menu items listed in process categories Critical Control Points Documented Monitoring Corrective Actions established Recordkeeping Periodic Review of Program
Steps to Develop Your Food Safety Program 1. Identify and document in writing all menu items according to the Process Approach 2. Identify and document control measures and critical limits. 3. Establish monitoring procedures.
4. Develop, document in writing, and implement SOPs 5. Establish corrective actions. 6. Keep records. 7. Review and revise your overall food safety program periodically. Steps to Develop Your Food Safety Program
Today’s Session Documentation Requirements Record Keeping
Step 2: Identify and document control measures and critical limits Documentation Defined in No Cook, Same Day and Complex Processes Defined in SOPs for Cooking, Cooling, Hot Holding, Cold Holding, and Reheating
Key Terms Control measures: Steps or actions taken to reduce the likelihood of food contamination. Example: Purchasing from a reliable source
Key Terms Critical Control Points: Key point where you can prevent, eliminate, or reduce a food safety hazard. Includes limits. Example: Cooking
Key Terms Critical Limits: Time and temperature ranges that keep food safe. Measurable and observable. Example: 165 o F for 15 seconds
Step 2: Identify and document control measures and critical limits Record Keeping Taking and recording Refrigerator Temps Taking and recording Time and Food Temp End of cooking When placed in hot cart When received by the satellite school When placed on the serving line At the end of service During cooling process
Step 3 : Monitoring Procedures Direct Observation Taking Measurements Done frequently enough to ensure hazards are being controlled
Step 3 : Monitoring Procedures Documentation Defined in SOPs Record Keeping Taking and recording Refrigerator Temps Taking and recording Time and Food Temp
SOP: Using Time Alone as Control Measure MONITORING: Foodservice employees will continually monitor that foods are properly marked or identified with the time that is 4 hours past the point when the food is removed from temperature control. Foodservice employees will continually monitor that foods are cooked, served, or discarded by the indicated time.
Step 5: Establish Corrective Actions Used immediately when a critical limit is not met. Heart of preventive nature of the food safety program
Step 5: Establish Corrective Actions Documentation Defined in SOPs Listed separately Record Keeping When a corrective action is applied
SOP: Using Time Alone as Control Measure CORRECTIVE ACTION: Retrain any foodservice employee found not following the procedures in this SOP. Discard unmarked or unidentified food or food that is noted to exceed the 4-hour limit
Step 6: Keep Records Gives proof in the future that the food safety program was working in the past Provides a basis for periodic review of the overall food safety program Keep logs as simple as possible Involve employees in developing record keeping procedures Minimum: Keep food safety records for one year
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
Step 7: Review Review and revise your overall food safety program periodically.
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 Maintain training and attendance records Hold school nutrition managers responsible for maintaining employee training standards
Questions? For those on watching through the web, you may your questions to: Through MSN Messenger or your regular
Thanks for coming Go forth in Health and Wellbeing