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Published byRandolf Cross Modified over 9 years ago
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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
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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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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
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What does the Food Safety Program do? Prevents hazards Eliminates hazards Reduces hazards
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Potentially Hazardous Foods Dairy Products Beef Chicken Turkey Pork Eggs Fish Cut Fresh Melon
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Three Broad Categories 1. No Cook Process 2. Same Day Service Process 3. Complex Food Process
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Temperature Danger Zone Source: FDA, 2005. Source: FDA
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Process # 1 No Cook Preparation Measure to assure safety of foods: Handwashing Employee health policy Temperature control
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Process # 2 Same Day Service Preparation Measure to assure safety of foods: Handwashing Employee health policy Temperature control Cooking foods to correct internal temperature
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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
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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
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Standardized Recipes Review standardized recipes Identify recipe by process category Follow directions on recipes
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Future Sessions May 24 - Standard Operating Procedures (SOPs) June 7 - Documentation and Corrective Action
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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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