1. Writing and Implementing a School Food Safety Program Based on HACCP Principles

2. GOALS FOR TODAY Understand how to write a HACCP Plan
Understand the Manual you received.
Utilizing the forms in the Appendix, begin writing your school/district’s HACCP, or Food Safety Plan.

3. Purpose of a Food Safety Plan
Serving safe food is a critical responsibility for child nutrition programs and a key aspect of a healthy school environment.
Keeping foods safe is also a vital part of healthy eating and a recommendation of the Dietary Guidelines for Americans 2005.
When properly implemented, food safety programs will help ensure the safety of school meals served to children across the United States.

4. HACCP’s Seven Principles
Identify Hazards
2. Identify Critical Control Points
3. Establish Critical Limits
Establish Corrective Actions
Establish Monitoring Procedures
6. Establish Verification Procedures
7. Establish Record Keeping Procedures

5. Advantages of HACCP A food safety program based on HACCP
Principles helps to reduce or eliminate
potential food safety hazards and:
Protects your customers
Improves control of food processes

6. Advantages of HACCP, continued
Provides a defense against complaints and legal action
Complies with the law for Child Nutrition Programs
Provides a process for continuous self-inspection and self-improvement

7. A HACCP approach helps to:
Identify foods and procedures most likely to cause food borne illness
Develop procedures to reduce the risk of an outbreak
Monitor processes to keep food safe
Verify that food served is
consistently safe

8. Developing a Food Safety Plan
Establish a food safety team
Develop a program description
Assess and strengthen prerequisite programs
Assess standard operating procedures
Develop standard operating procedures
Determine the food processes for your menu

9. Developing a Food Safety Plan, continued
Establish corrective actions
Establish monitoring procedures
Establish verification procedures
Establish record keeping procedures
Develop your written plan
Develop a plan for employee training
Establish Corrective Actions

10. Establish a Food Safety Team
Elect one person to be “in charge”
Engage all food service employees
Share ownership
Increase motivation
Employee contributions are important

11. Establish a Food Safety Team, Continued
Team is responsible for
Assessment of current operations
Development of the food service plan
Implementation of the food service
plan

12. Develop a Program Description
Collect information needed to write plan
Who is being served
How is production accomplished
How do facilities & equipment impact food production and service
How food is purchased & stored
See Appendix A – Suggested Content for Program
Description

13. Assess Current Program
Need strong foundation
Assess prerequisite programs
Prerequisite programs need to be in place before a HACCP based program can be effective.
See Appendix B – Required Program
Assessment

14. Assess Current Program, Continued
Develop Standard Operating Procedures
SOPs must be specific to each site and each type of production
What
Why
How
When
Who
See Appendix C – SOP Checklist
See Appendix D – Sample Standard Operating Procedures – Pages 16 through 36

15. Determine the Food Processes for your Menu
Categorize menu items
No Cook Step – No cooking is done,
so the menu item does not go through the
temperature danger zone.
Same Day Service – The menu item takes one complete trip through the temperature danger zone (during cooking) and is served.
Complex Food Preparation – The menu item goes through both heating and cooling, taking two or more complete trips through the temperature danger zone.
See Appendix E – Menu Worksheet

16. Determine the Food Processes for your Menu, continued
Identify what measures need to be taken to prevent, eliminate, or reduce a hazard from occurring.
Control Measure – Any means taken to prevent, eliminate, or reduce hazards.
Critical Control Point (CCP) – Operation (practice, preparation step, procedure) to which a preventative or control measure can be applied that would eliminate, prevent, or minimize hazards.
Critical Limits – The time and/or temperatures that must be achieved or maintained to control a food safety hazard.
See Page 7 of the Resource CNF/SNA

17. Establish Corrective Actions
Preplanned (written) Procedures
What problems might occur
What specific action should take place
Who will be responsible for the action
Who will document the corrective action steps
See Appendix F – Corrective Action Worksheet

18. Establish Monitoring Procedures
Monitoring is critical
Written documentation
Remember,
if it has not been written down,
It has not been done!
See Appendix G – Monitoring Procedures Worksheet

19. Establish Verification Procedures
Confirmation that a food safety program is working
Provides the needed information to
maintain an effective program
update the program as needed

20. Establish Record Keeping Procedures
The record keeping system should be:
Simple
Part of the daily/weekly routine
Accurate
Comprehensive
Kept for at least one year (some districts choose to keep them for 3 years as they do other records)
See page 9 of SNA/CNF handouts

21. Employee Orientation & Training
Employee Orientation (new hire)
Food safety concepts
Signed by employee & supervisor
Kept on file
Ongoing and Progressive
Appendix H, I, J, K

22. THE BOTTOM LINE ! ! EVERY STEP, FROM PROCUREMENT TO
CLEAN – UP, MUST BE EVALUATED TO
ENSURE THE FOOD SUPPLY FOR
YOUR CUSTOMERS IS SAFE.