1. Charlotte Davis, RD, LD, SNS Child Nutrition Director Searcy Public Schools Searcy, AR

2. Searcy Public Schools Located in Searcy, AR, population 23,000, north- central part of state 6 schools (one 9-12 high school, one 7-8 junior high school, one 4-6 middle school, and three K-3 elementary schools) with meal preparation on-site in all 6. District enrollment of 4200

3. Searcy Public Schools (Cont’d) 50% of students qualify for free/reduced price meals Child Nutrition Program staff of 36 full-time employees (7-7.5 hours/day)and 5 part-time employees (3-4 hours/day). Majority of contracts are 183 days (178 school days + 5 additional). NSLP & “Severe Need” SBP in all schools (some “grab & go” and “second chance”) FFVP grant in one elementary school

4. START with a Food Safety Plan Child Nutrition Programs MUST have a Food Safety Plan in place Not just a “book on the shelf”—CRITICAL! Utilize resources such as NFSMI’s Standard Operating Procedures (http://sop.nfsmi.org)to help complete your plan; these are based on guidelines from USDA/FDAhttp://sop.nfsmi.org “Customize” S.O.P.’s for your program Check with your State Agency for additional recommended food safety resources for YOUR state

5. Examples of SOP’s Personal Hygiene Washing Hands Cooking Potentially Hazardous Foods (now sometimes referred to as “Time & Temperature Controlled for Safety Food”, or TTFS food) Cooling Potentially Hazardous Foods Holding Hot & Cold Potentially Hazardous Foods Preventing Cross-Contamination During Storage and Preparation Receiving Deliveries

6. Examples of Food Safety Tools/Forms Food Safety Checklist (also available on NFSMI website with SOP’s) 1. Use as a monitoring tool at LEAST monthly 2. Use “as needed” when potential problems are noted 3. Assign to EACH employee at some point Temperature Logs for Potentially Hazardous Foods (Buy Adequate Thermometers!) 1. Document cooking/holding temps consistently 2. Document cook temps for ALL pans of each item

7. Tools/Forms (Continued) Temperature Logs for Refrigerators/Freezers 1. Customize to each kitchen situation 2. Required for USDA Commodity Storage areas Daily Work Schedules that include food safety responsibilities (e.g. documenting food temperatures) Manager & Employee Job Descriptions and Evaluation Forms 1. Include/list food safety responsibilities 2. Break out into specific tasks for each position

8. TRAIN, TRAIN, TRAIN!!!! Begin during recruitment/hiring process (be sure to note differences from retail food establishments if previous food service work experience) Include food safety in (at least) ANNUAL training of all Child Nutrition employees. Use skits/role- playing/games/case studies to keep it interesting Don’t forget to train SUBSTITUTES!

9. TRAIN, TRAIN, TRAIN (Cont’d) Include food safety topics in regular manager meetings, (at least Q & A time) along with work safety issues/discussion of accidents, etc. Attend State Agency’s Child Nutrition Directors conferences/training for updates Send managers/assistant managers to State Agency training when offered DOCUMENT all training provided/received with date/topics covered

10. MONITOR—Just Do It! Food Safety Checklists—set schedule for completion and check to be sure they are done Complete manager and employee evaluations at least ANNUALLY, with formal plan for improvement as needed for food safety performance issues Maintain CONSTANT communication with Child Nutrition Program managers/employees regarding potential food safety issues

11. TAKE HOME MESSAGES Food safety must be a very high, if not the highest priority for your program. CREATE A “SECURE CLIMATE” in which managers/employees feel free to ask questions or voice concerns. TRAIN REPEATEDLY regarding Food Safety. The employees usually won’t do what they haven’t been taught…. Remember that it takes EVERY PERSON working in your Child Nutrition Program to help assure that all of the food served is safe, from the time he/she walks in the door until the time to go home--tell employees how VALUABLE they are to the food safety process!

12. QUESTIONS?