2.  Effective July 1, 2005  USDA Interim Rule published June 15, 2005  Final rules to formalize food safety requirements published on August 8, 2008 form comments

3. Public Law 108-265  Request two annual food safety inspections for each preparation/serving site participating in NSLP and/or SBP Public Law 108-265 2. Public Notification Post copy of most recent safety inspections at each preparation/serving site Provide copy upon request

4. Public Law 108-265 3. State/Federal Audits to Assure Compliance  DPI must report # of inspections to USDA  Info is obtained from Schedule A of on-line contract  “Meals not served” is response if there is no meals service at school listed on Schedule A 4. Implement Food Safety Program based on Hazard Analysis Critical Control Point (HACCP) principles  Schools participating in the NSLP and/or SBP  Guidance issued on June 10, 2005

5. Ensure the delivery of safe foods to children in school meal programs by controlling hazards that may occur or be introduced into foods anywhere along the flow of food from receiving to service – USDA Guidance

6. A scientific and rational approach to food safety which: analyzes potential hazards determines the critical control points in a food process develops monitoring procedures to determine if the hazards identified are effectively controlled

7. Conduct a hazard analysis Identify critical control points Establish critical control point monitoring Establish corrective action Establish verification procedures Establish record keeping

8. Getting HACCP certification is your first step in developing effective HACCP Plan. BD Food Safety provides HACCP training and food safety trainingHACCP training Location - BD Training Center Training Dates - September 14&15, 2016 {8:00 am – 4:00 pm} Pricing & Discounts - $399 per person {5% off for 3 or more participants} {10% off for 5 or more participants} Register By - Sept 12

9. Location - BD Training Center Training Dates - October 11&12, 2016 {8:00 am – 4:00 pm} Pricing & Discounts - $399 per person {5% off for 3 or more participants} {10% off for 5 or more participants} Register By - Oct 09

10. Location - BD Training Center Training Dates - November 10&11,2016 {8:00am – 4:00pm} Pricing & Discounts - $399 per person {5% off for 3 or more participants} {10% off for 5 or more participants} Register By - Nov 08

11.  – Bartosz Dobek – Tel: 815-641-6404, email: bartdobek@bdfoodsafety.com  – Carmen Ciocan – Tel: 847 – 877 – 9668, email: carmen.ciocan@gmail.com

12. FOOD SAFETY CONSULTANTS Bartek Dobek Tel: 815-641-6404 e-mail: bartdobek@bdfoodsafety.com Training options and registration e-mail: training@bdfoodsafety.com