1. Welcome to Developing a Food Safety Program 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. Today’s Session  How did we get here  Review Requirements of a food safety program  Review Contents of Food Safety Packet  Question and Answer session

3. Future Sessions  April 26 - Sorting Menu Items with Potentially Hazardous Ingredients into the three Processes - No Cook, Same Day, Complex  May 24 - Standard Operating Procedures (SOPs)  June 7 - Documentation and Corrective Action

4. How did we get here?  Food borne illness outbreaks in schools  Media attention on school food safety  Food Safety included in Dietary Guidelines for Americans  Part of Child Nutrition and WIC Reauthorization Act of 2004

5. Overview  The food safety program set out by USDA is a systematic approach to food safety  It focuses on operational steps from receiving to serving  Based on FDA Food Code and HACCP (Hazard Analysis Critical Control Point)

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

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

8. Food Safety Program Packet  DVD  Participant’s Workbook  CD  Recommended approach to using the materials

9. Sample Food Safety Plan

10. 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