1. SUPPORT SERVICES FOOD SERVICES FOCUS - SAFETY 2014
AdvancED Standard 4: Resources and Support Systems
Indicator 4.3 The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff.

2. Responsibility of our safety program/ Everyone
Standard 4 Indicator 4.3
The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff.
Responsibility of our safety program/ Everyone
Manufacturers / Distributors
Staff / Students and Families

3. Food Safety Standard 4 Indicator 4.3
The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff.
Food Safety
Our Government requires us to have a food safety program that is based on the principals of the Hazard Analysis Critical Control Point system. (HACCP)
SERVE SAFE PROGRAM National Restaurant Association

4. Standard 4 Indicator 4.3
The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff.
HACCP & Serve Safe programs go hand in hand
They basically cover the flow of food from start to finish
Purchasing, Storage, Prepping, Cooking, Cooling, Discarding
We monitor the program by taking food and equipment temperatures as well as documenting results
Keeping food safe is a vital part of healthy eating

5. ALLERGY INFORMATION Standard 4 Indicator 4.3
The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff.
ALLERGY INFORMATION
Nurse receives the doctor’s orders
We input Student’s Allergies on
our Mealtime System
Notification on the Mealtime System
prompts the cashier of student allergy
Meal is checked by cashier/manager
and is approved.

6. ALLERGIES Standard 4 Indicator 4.3
The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff.
ALLERGIES
Gluten Free
Eggs
Egg Whites
Pork
Beef
Seafood and Shellfish
Dairy
Milk
Vegetable Oil
Oats
Soy
 ITEM NO.
MAIN ENTREES
150200
1/2 " DICED CHICKEN x
290599
1" DICED CHICKEN
785850
HAMBURGER PATTY
160702
TURKEY BURGER
561649
VEGGIE BURGER
722330
TACO MEAT
573201
SPAGHETTI SAUCE WITH MEAT

7. HEALTHY HUNGER FREE KIDS ACT OF 2010 SMART SNACKS IN SCHOOL
Standard 4 Indicator 4.3
The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff.
HEALTHY HUNGER FREE KIDS ACT OF 2010
SMART SNACKS IN SCHOOL
SAFETY OF HEALTHY FOODS OFFERED

8. Expectation is for 3 employees to be trained to perform the
Standard 4 Indicator 4.3
The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff.
Expectation is for 3 employees to be trained to perform the
Heimlich & CPR
40% of staff trained

9. Proper lifting and knife usage Accident reports Fire extinguisher
Standard 4 Indicator 4.3
The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff.
Yearly tutorials
-Civil Rights
Equipment training
Monthly Safety Audits
Proper lifting and knife usage
Accident reports
Fire extinguisher

10. Menu-safety bag contents Continually reviewing plan
Standard 4 Indicator 4.3
The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff.
Emergency Planning
Menu-safety bag contents
Continually reviewing plan
We meet after crisis to see where improvement is needed

11. Schools always provide
Standard 4 Indicator 4.3
The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff.
Health Inspections / 2 PER YEAR
Schools always provide
good training!

12. Work orders and preventative maintenance Equipment needs
Standard 4 Indicator 4.3
The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff.
Facility Maintenance
Work orders and preventative maintenance
Equipment needs

13. EMOTIONAL SAFETY Standard 4 Indicator 4.3
The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff
EMOTIONAL SAFETY

14. Continuous Improvement
Standard 4 Indicator 4.3
The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff.
Continuous Improvement

15. THANK YOU! Standard 4 Indicator 4.3
The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff.
THANK YOU!