1. Monica Walther, MS, LDN, RDN Terrebonne Parish School District

2. Terrebonne means “good earth” We have approx. 19,000 students 33 school sites (22 cooking and 11 satellite) 212 employees

3. Introduction School Kitchen is a very important part of the school Food Service workers are charged with making appetizing school meals Food Service workers also have to maintain a kitchen that is safe and free from germs and bacteria

4. Introduction Food Service workers need to be Alert Aware Well trained They are responsible for recognizing situations where bacteria and parasites can infect the food They are responsible for ensuring a safe and healthy environment

5. Best Practices Develop HACCP Guidelines Kitchen Recipes Start with the NFSMI product and make it your own

6. HACCP in Kitchen Managers complete a monthly Kitchen Sanitation Check list Monitor Refrigeration Equipment Logs Monitor Equipment Repair Practice FIFO inventory methods

7. HACCP in Recipes Monitor proper Food Cooking Temperatures Monitor Holding Temperatures Use proper cooking techniques

8. HACCP When issues do occur, corrective actions is documented on the log sheet

9. Best Practices Training New employees are required to watch 1 st day every day part 1 and 2. Monthly trainings are required in each cafeteria Completed on-line (webinar) Usually 15 to 25 minutes in length Kitchen completes the sign in sheet Returned to office to track compliance

10. Best Practices Developed Equipment and Chemical Training Every employee has to demonstrate competency Competency demonstrated to manager and requires manager sign off Refresher each year Documented in personnel folder

11. Best Practice All Managers are Serve Safe Certified Managers visually inspect employees when they walk in the door. They are sent home if they do not comply with uniform. All employees are issues their own pot holders, gloves, and face mask We require a clean apron for meal service

12. Take Home Message Divide and concur Develop a to do list Assign task to members of your team Provide due dates Check on the progress at assigned times Once your plan has been implemented, pop in kitchens and look at food safety