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Welcome to Sorting Menu Items into Process Categories Heidi Dupuis, RD, SFNS ODE – Child Nutrition 503-378-3600 ext. 2623 Ode.state.or.us/services/nutrition.

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Presentation on theme: "Welcome to Sorting Menu Items into Process Categories Heidi Dupuis, RD, SFNS ODE – Child Nutrition 503-378-3600 ext. 2623 Ode.state.or.us/services/nutrition."— Presentation transcript:

1 Welcome to Sorting Menu Items into Process Categories Heidi Dupuis, RD, SFNS ODE – Child Nutrition Heidi.dupuis@state.or.us 503-378-3600 ext. 2623 Ode.state.or.us/services/nutrition /nlsp/lunch

2 Question and Answers? For those on watching through the web, you may email your questions to: oregonsnp@hotmail.com Through MSN Messenger or your regular email

3 Food Safety Plan Requirements  Written plan  Implemented in each prep and/or serving site  Menu items listed in process categories  Critical Control Points Documented  Documented SOP’s  Monitoring  Corrective Actions established  Recordkeeping

4 What does the Food Safety Program do?  Prevents hazards  Eliminates hazards  Reduces hazards

5 Potentially Hazardous Foods Dairy Products Beef Chicken Turkey Pork Eggs Fish Cut Fresh Melon

6 Three Broad Categories 1. No Cook Process 2. Same Day Service Process 3. Complex Food Process

7 Temperature Danger Zone  Source: FDA, 2005. Source: FDA

8 Process # 1 No Cook Preparation Measure to assure safety of foods:  Handwashing  Employee health policy  Temperature control

9 Process # 2 Same Day Service Preparation Measure to assure safety of foods:  Handwashing  Employee health policy  Temperature control  Cooking foods to correct internal temperature

10 Process # 3 Complex Food Preparation Measure to assure safety of foods:  Handwashing  Employee health policy  Temperature control  Cooking foods to correct internal temperature  Cooling foods  Reheating foods

11 Review Menu Items  Kept cold from preparation through service – No Cook  Prepared hot and served the same day - Same Day Service  Prepared hot and served cooled, or possibly reheated - Complex

12 Standardized Recipes  Review standardized recipes  Identify recipe by process category  Follow directions on recipes

13 Future Sessions  May 24 - Standard Operating Procedures (SOPs)  June 7 - Documentation and Corrective Action

14 Question and Answers? For those on watching through the web, you may email your questions to: oregonsnp@hotmail.com Through MSN Messenger or your regular email


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