1. Food Safety, Work Place Safety, and Emergency Preparedness National Food Service Management Institute The University of Mississippi 1

2. Objective 1 Describe the importance of food safety in a school nutrition program 2

3. Objective 2 Identify federal and local requirements for implementing food safety programs and inspections 3

4. Objective 3 Identify key practices for preventing food hazards from contaminating food 4

5. Objective 4 Describe the components of a Food Safety Program based on HACCP principles, demonstrate grouping menu items based on the Process Approach, and describe how to create and implement food safety standard operating procedures using templates 5

6. Objective 5 State the process for evaluating and updating a food safety program 6

7. Objective 6 Identify principles of creating and maintaining a safe work place 7

8. Back Door Security Measures Locks Peepholes Security cameras Keyless entry Security alarms Door sensors Motion detectors 8

9. Effective Safety Programs Partner with other department leaders Hold monthly safety meetings and regular safety training Participate in an accident reporting system 9

10. Occupational Safety and Health Administration (OSHA) OSHA’s mission is to assure the safety and health of America’s workers by setting and enforcing standards; providing training, outreach, and education; establishing partnerships; and encouraging continual improvement in workplace safety and health 10

11. Objective 7 Describe the role of the school nutrition program in emergency preparedness 11

12. Definition of Emergency Preparedness Planning in advance to cope with disruptions of the school nutrition program to ensure the health and safety of customers, employees, and the community 12

13. Food Biosecurity The protection of food from bioterrorism The intentional use of biological and chemical agents for the purpose of causing harm 13