Developing a School Food Safety Program John Walker JTAK Food Safety www.jtakfoodsafety.com Objectives Regulation HACCP and its principles Process Approach
Standard Operating Procedures (SOPs) Developing your Food Safety program The Requirement The Child Nutrition and WIC Reauthorization Act of 2004 requires school food authorities (SFAs) to implement a food safety program for the preparation and service of school meals served to children in the school year beginning July 1st, 2005. The program must be based on Hazard Analysis and Critical Control Point (HACCP) principles and conform to guidance issued by the Department of Agriculture (USDA). All SFAs must have a fully implemented food safety program that
complies with HACCP principles or with this optional guidance no later than the end of the 2005-2006 school year. What? HACCP is a food safety management system Proactive vs Reactive Minimize risk of hazards in a food preparation process
Food manufacturers vs retail food Process Approach developed by FDA (for retail food) Highly Susceptible Populations "Highly susceptible population" means PERSONS who are more likely than other people in the general population to experience foodborne disease because they are: (1) Immunocompromised; preschool age children, or older adults; and (2) Obtaining FOOD at a facility that provides services such as custodial care, health care, or assisted living, such as a child or adult day care center, kidney dialysis center, hospital or nursing home, or nutritional or socialization services such as a senior center
How much difference in immune system between a 4 year old and a 6 year old? HACCP First developed for the Apollo space program Pillsbury, US Army Labs, and NASA Required now for certain food processors (juice, seafood, meat a& poultry)
FSMA will make required for all food processors in future (HARPC) Food Safety Program Written plan for each individual school (similar operations) Based on HACCP principles Include Sanitation
Temperature control Standard Operating Procedures (SOPs) Definitions Hazard Analysis Review a process to determine risks Control Measures Result in risk reduction
Critical Control Points (CCPs) Step in a process that is essential to food safety Critical Limits Measurable parameter, usually time and/or temperature Process Approach Method of grouping menu items into 3 separate categories Standard Operating Procedure (SOP) Written instructions for a food service task to reduce food safety hazards
Types of Hazards Hazards specific to the preparation of the food Non-specific hazards that affect all foods Biological Chemical
Physical A good food safety management program controls both Specific and Non-specific hazards Standard Operating Procedures (SOPs) Pre-requisite program Foundation of HACCP
Step by Step written instructions for routine food service tasks Some templates provided by USDA, NFSMI, ADEC Other Prerequisite Programs Employee training Preventive Maintenance
Employee illness policy Supplier/Vendor requirements Food Allergen program SOPs needed Including but not limited to:
Personal hygiene Employee illness Receiving Transport Cleaning & Sanitizing
Temperature Monitoring Thawing, Cooking, Cooling, & Reheating Principles of HACCP Hazard analysis Critical Control Points
These principles are built into the Process Approach Assemble your team Process Approach All menu items can be lumped together in 3 broad categories Food kept cold from preparation through service Prepared hot and served the same day hot
Food prepared hot and served cooled, or possibly reheated. Process Flow Diagrams A map of the sequence of steps followed to prepare a menu item (or group of menu items) Can be used for groups of recipes Receive Store
Prep Serve Identifying Critical Control Points USDA recipes provide some Critical Control Points Cooking Hot Holding
Cooling Perform a hazard analysis on each step in your process to identify high risk hazards and where in the process they can be controlled. Process #1 No Cook Cold holding temperature Time as a public health control Process #2 Same Day Service
Cooking Hot holding Time as a public health control Process #3 Complex Food Preparation Cooking
Cooling Hot or cold holding Time as a public health control Reheating for hot holding Grouping Exercise
Critical Limits A critical limit is a boundary which separates safe food from unsafe food. A measurable value, such as time and/or temperature Same CCP, different CL Monitoring Planned observation and documentation of Critical Limits What should be monitored
When should the monitoring take place How to measure (what equipment to use) Who should be doing the monitoring Corrective Actions Actions to take if a critical limit is not met (or exceeded)
Pre-determined actions should be included in your HACCP plan Always two parts to a corrective action: How do we keep unsafe food from being served to our students? How do we fix the root cause of the problem? Dont be afraid to use and document corrective actions! Recordkeeping
What records are we generating in this HACCP plan? How did we develop the HACCP plan (HACCP team, written hazard analysis, selection of CCPs) You can use pre-existing records Receiving temperature on invoice
Production log Types of Records Records documenting SOPs Time and temperature monitoring records Corrective action records Calibration records
Training logs Receiving logs Verification or review of records Verification/Validation These activities help us confirm that our HACCP plan is working
How do I know my thermometer is right? Management review of records Any reoccurring issues? Review and revise HACCP plan at least annually New equipment
New menu items Inspection results Employee training Initial training On-going training throughout the school year
Annual training on food safety principles New hire training, including substitutes and volunteers Maintain training records For more information SOP templates
Filtering Wikipedia text Wikipedia POS, chunk, NE N-gram data Inverted index for n-gram data Suffix array for text POS, chunk, NE for N-gram data Search request Wikipedia text Wikipedia POS, chunk, NE N-gram data Inverted index for n-gram data Suffix...
Tensol cement (3D counters) Example. Manufacturing Specification. Headings: Materials. Processes. Finishes. Components. Joining. It must be detailed and justified. How you will make YOUR game. Board - 2mm grey board, board backing fabric, graphics. Counters - acrylic.
What is a spectrogram? Visual representation of speech. x-axis = time. y-axis = frequency. ... monosyllabic words with same vowel. 3 speech rates ('citation', 'slow', 'fast') ... Rate Effects in Hindi The phonological specification of Voiced Aspirates Last modified by:
Therefore, the overall modeling task can be reduced to two sub-problems: Mapping of the physical topology to a system of implicitly formulated DAEs. Conversion of the DAE system into an executable program structure.
BlueOps currently serves as the One-Stop Operator for Frederick and Anne Arundel Counties. Bob Gunter. President. BlueOps, Inc. Connect with me: ... A Case Study: Frederick County Workforce Development System WIOA Referral Process ... Frederick County Partners formed a Local...
General Comparison of BCH and RS codes. The BCH codes are binary block-codes while the Reed-Solomon codes are non-binary block-codes. The coefficient multiplication in the BCH encoder is a simple binary operation while the coefficient multiplication in the RS encoder...