Welcome to Developing a Food Safety Program Heidi Dupuis, RD, SFNS ODE – Child Nutrition ext Ode.state.or.us/services/nutrition /nlsp/lunch

Today’s Session  How did we get here  Review Requirements of a food safety program  Review Contents of Food Safety Packet  Question and Answer session

Future Sessions  April 26 - Sorting Menu Items with Potentially Hazardous Ingredients into the three Processes - No Cook, Same Day, Complex  May 24 - Standard Operating Procedures (SOPs)  June 7 - Documentation and Corrective Action

How did we get here?  Food borne illness outbreaks in schools  Media attention on school food safety  Food Safety included in Dietary Guidelines for Americans  Part of Child Nutrition and WIC Reauthorization Act of 2004

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)

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

Food Safety Plan 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

Food Safety Program Packet  DVD  Participant’s Workbook  CD  Recommended approach to using the materials

Sample Food Safety Plan

Question and Answers? For those on watching through the web, you may your questions to: Through MSN Messenger or your regular