1. Blueprint for Developing a School Food Safety Program

2. Course Objective
Develop a written food safety plan for each school food preparation and service site based on the Process Approach to HACCP principles

3. Public Law 108-265 Amended section 9(h) of the Richard B
Public Law Amended section 9(h) of the Richard B. Russell National School Lunch Act
Section 111. Food Safety
(5) School Food Safety Program –
Each school food authority shall implement a school food safety program in the preparation and service of each meal served to children, that complies with any Hazard Analysis and Critical Control Point system established by the Secretary.

4. Other Reauthorization Requirements Related to Food Safety
The required number of health inspections per year was increased from 1 to 2.
A report on the most recent inspection must now be posted in a ‘publicly visible location.’
Copies of the report must be provided to members of the public upon request.

5. Why are we being asked to do this?
Children are more at risk.
Food has many opportunities for contamination.
Microorganisms continue to evolve.
New microorganisms have been discovered in recent years.
We have too much at stake.

6. Tools
“Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles.” USDA FNS June (79 pages)

7. Tools
“HACCP Based Standard Operating Procedures”, National Food Service Management Institute, (115 pages)

8. Michigan Department of Agriculture
Click on Food & Agribusiness
Click on Food Safety
Click on Food Law
* 12 Food Law Fact Sheets (based on 1999 FDA Food Code adopted by MI)
Click on Other Documents
* 1-6 are good references

9. What is HACCP? Stands for Hazard Analysis Critical Control Point.
Was designed in the 1960s to create 100% risk-free food for U.S. astronauts.
Is preventative rather than reactive.
Is a common-sense approach to food safety.

10. Definitions Hazard Analysis and Critical Control Point (HACCP)
A prevention-based food safety program that identifies and monitors specific food safety hazards that can adversely affect the safety of food products by focusing on each step of the food preparation process.

11. Definitions HACCP Plan
A written document that is based on the principles of HACCP and describes the procedures to be followed to ensure the control of a specific process or procedure.

12. Control Measures Definition:
Any action or activity that can be used to prevent, eliminate or reduce an identified hazard. Control measures determined to be essential for food safety are applied at critical control points in the flow of food.
Examples of control measures are: SOPs,
Critical Control Point (CCPs) or Critical Limits

13. Standard Operating Procedures (SOPs)
Definition of SOP:
A written method of controlling a practice in accordance with predetermined specifications to obtain a desired outcome.

14. Critical Control Point (CCP)
Definition of CCP:
An operational step in a food preparation process at which a control measure can be applied and is essential to prevent or eliminate a hazard or reduce it to an acceptable level.

15. Critical Limit Definition of Critical Limit:
One or more prescribed parameters that must be met to ensure a CCP effectively controls a hazard.

16. Preliminary Steps for Building the Program
Have a firm foundation in place
Perform Baseline Assessment
Prerequisite Program Checklist
Food Safety and HACCP SOP Checklist

17. Steps to Develop a School Food Safety Program
Develop, document & implement SOPs
Identify & document menu items according to Process Approach
Identify & document Control Measures and Critical Limits
Establish monitoring procedures
Establish corrective action
Keep records
Review & revise
HACCP

18. Step One: Standard Operating Procedures (SOPs)
Remember – SOPs have already been developed by NFSMI. You just need to customize them!

19. SOPs Determine which SOPs are needed for each site serving food
Suggestion:
- Assign each site manager the task of putting together a SOP manual for their site

20. NFSMI Sample SOP Washing Hands (Sample SOP)
PURPOSE: To prevent foodborne illness by contaminated hands.
SCOPE: This procedure applies to anyone who handle, prepare, and serve food.
KEY WORDS: Handwashing, Cross-Contamination
INSTRUCTIONS:
Train foodservice employees on using the procedures in this SOP.
Follow State or local health department requirements.
Post handwashing signs or posters in a language understood by all foodservice staff near all handwashing sinks, in food preparation areas, and restrooms.
Use designated handwashing sinks for handwashing only. Do not use food

21. Step Two: Categorize Menu Items According to Process Approach
Categorize menu items into one of three processes:
1. Process 1 – No Cook
2. Process 2 – Cook and Serve Same Day
3. Process 3 – Complex Food Preparation

22. The Division of Foods is Based on Complete Trips Through the Temperature Danger Zone2 1 3 1
41oF
No Cook
Process 1
Same Day
Process 2
Complex
Process 3

23. The “Other” Category Foods that can be left out of the 3 processes
Breads (without cheese)
Baked desserts such as cookies, cakes and brownies (i.e. those without fruit or custard)
Other non-potentially hazardous foods that are not associated with foodborne illnesses
Just handle with SOPs

24. Potentially Hazardous Foods
Any food or food ingredient capable of supporting rapid growth of microorganisms.
Raw or cooked foods of animal origin
meats, poultry, dairy, eggs, fish, seafood
Cooked foods of plant origin
Vegetables such as potatoes and beans
Starches such as rice and pasta
Some other foods
cut melons, garlic in oil, tofu

25. Communication Tools
Write it on the recipe
Process 2 – Same Day

26. Step Three: Identify Control Measures and Critical Limits

27. Control Measures for Process #1 No Cook
RECEIVE
Receiving Deliveries
STORE
Preventing Cross Contamination During Storage (and Preparation)
PREPARE
Preventing Cross-Contamination During (Storage and) Preparation, Cleaning & Sanitizing Food Contact Surfaces, Washing Fresh Fruits & Vegetables
COLD HOLD
CCP: Hold at or below 41 degrees F. Check & Record Temperatures.
SERVE
Serving Food, Preventing Cross-Contamination at Food Bars
ALL
Washing Hands, Using Suitable Utensils When Handling Ready-to-Eat Foods, Personal Hygiene, Storing & Using Poisonous or Toxic Chemicals, Using & Calibrating a Food Thermometer
Control Measures for Process #1 No Cook
Example:
Deli Meat

28. Control Measures for Process #2 Cook & Serve Same Day
PREPARE
Preventing Cross-Contamination During (Storage and) Preparation, Cleaning & Sanitizing Food Contact Surfaces, Washing Fresh Fruits & Vegetables
RECEIVE
Receiving Deliveries
STORE
Preventing Cross Contamination During Storage (and Preparation)
COOK
CCP: Cook to Minimum Internal Temperatures for at Least 15 Seconds. Check & Record Temperatures
HOT HOLD
CCP: Hold At or Above 140 Degrees F. Check & Record Temperatures.
SERVE
Serving Food, Preventing Cross-Contamination at Food Bars
ALL
Washing Hands, Using Suitable Utensils When Handling Ready-to-Eat Foods, Personal Hygiene, Storing & Using Poisonous or Toxic Chemicals, Using & Calibrating a Food Thermometer
Control Measures for Process #2 Cook & Serve Same Day
Example:
Chicken Nuggets

29. Control Measures for Process #3 Complex
ALL
Washing Hands, Using Suitable Utensils When Handling Ready-to-Eat Foods, Personal Hygiene, Storing & Using Poisonous or Toxic Chemicals, Using & Calibrating a Food Thermometer
RECEIVE
Receiving Deliveries
STORE
Preventing Cross Contamination During Storage (and Preparation)
PREPARE
Preventing Cross-Contamination During (Storage and) Preparation, Cleaning & Sanitizing Food Contact Surfaces, Washing Fresh Fruits & Vegetables
COOK
CCP: Cook to Minimum Internal Temperatures for at Least 15 Seconds. Check & Record Temperatures
COOL
CCP: Cool to Internal Temperature of 70 Degrees F or Less within 2 hours & to 41 Degrees F or less within an Additional 4 hours. Check & Record Temperatures.
REHEAT
CCP: Reheat to Internal Temperature of 165 Degrees or More within 2 hours. Check & Record Temperatures.
HOT HOLD
CCP: Hold At or Above 140 Degrees F. Check & Record Temperatures.
SERVE
Serving Food, Preventing Cross-Contamination at Food Bars
Example:
Leftovers

30. Step 4: Establish Monitoring Procedures
Why should monitoring take place?
To ensure that the written HACCP plan is being followed correctly and is working well
How will monitoring be done?
Observations, check sheets, signing off on logs
Who will monitor?
Supervisory or other designated employees
How often will they monitor?
As needed - continuously, daily, weekly, monthly

31. Step 5: Establish Corrective Actions
What is a corrective action?
A planned step you take when a food does not meet a critical limit
Key features of corrective actions
Measurable, specific, based on facts, appropriate for normal working conditions
Goal of corrective action
Determine and eliminate the cause
Bring the CCP within critical limits
Prevent the deviation from reoccurring
Ensure safety of the food served

32. Step 5: Establish Corrective Actions
Summary of Corrective Actions for HACCP-Based SOPs
- Sample shown on pages are printed from NFSMI manual (pages )
- Remember to change any temperatures to reflect 1999 Food Code

33. Step 6: Keep Records How often do you need to record these things?
Throughout the day, daily, weekly, monthly
What do you need to keep a record of?
Corrective action
Thermometer calibration
Checklists used to monitor food safety
Food safety training completed
Temperatures
At receiving
Of storage areas – Refrigerators, freezers, dry storage
Of food – end of cooking & reheating, while holding, serving & cooling

34. Step 7: Review & Revise the System and Plan
Annually
What is working?
What isn’t?
How can your HACCP system be better?

35. After this class…
Complete the pre-requisite checklist developed by Iowa State University.
Plan a time to train your staff on the new requirements.
Start writing a Food Safety Plan for each of your production kitchens and serving sites that participates in the NSLP or SBP.

36. Additional Resources

37. Food Safety Training Resources
National Food Service Management Institute
Thermometer Information Resource

38. Food Safety Training Resources
Local Health Departments
Click on Directory to find the contact information for county health departments

39. Food Safety Training Resources
Register for Food Safety and Sanitation classes through Education and Training Connection:

40. Food Safety Training Resources
National Food Service Management Institute
Serving It Safe, 2nd edition

41. Food Safety Training Resources
National Food Service Management Institute
Wash Your Hands

42. Additional Training
The Statewide Training Program for School Nutrition Professionals offers a 3 hour course “Blueprint for Developing a School Food Safety Plan”
Access the Statewide Training Program web page at:

43. Additional Training
Information on the Statewide Training Program web page includes:
Current course schedule & calendar
Forms for class registration
Class scheduling forms
List of qualified instructors
Course fact sheets

44. MDE Contact
Questions regarding the required School Food Safety Program can be directed to Linda Stull at: or
(517)