Applying HACCP Principles to School Food Safety Programs. Presented by: Bridget Ziniti August 13, 2014

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1 Applying HACCP Principles to School Food Safety Programs Presented by: Bridget Ziniti August 13, 2014

2 Safeguarding Our Nation s Youth: Section 302 of the Healthy Hunger-Free Kids Act of 2010 (HHFKA) 2

Hazard Analysis Critical Control Point (HACCP) Standard Operating Procedure (SOP) HACCP is a systematic preventative approach to food safety from raw material production, procurement and handling, to

3 Hazard Analysis Critical Control Point (HACCP) Standard Operating Procedure (SOP) HACCP is a systematic preventative approach to food safety from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product SOP s explain how the policy will be implemented. Details include who will perform the task, what materials are necessary, where the task will take place, when the task shall be performed, and how the person will execute the task 3

4 Which FNS Child Nutrition Programs are included in National School Lunch Program (NSLP) School Breakfast Program (SBP) Special Milk (SM) Fresh Fruit and Vegetable Program (FFVP) After School Snack Program After School Supper Program Summer Food Service Program (SFSP) Child and Adult Care Food Program (CACFP) 4 All FNS Programs operated in a school

Food Safety Practices under HACCP Receiving, Storing, Preparation, Cooking, Holding, Transporting, Serving, Chilling, Reheating Maintain Time and Temperature Control (keep foods out of the danger

5 Food Safety Practices under HACCP Receiving, Storing, Preparation, Cooking, Holding, Transporting, Serving, Chilling, Reheating Maintain Time and Temperature Control (keep foods out of the danger zone) Prevent Cross Contamination (use utensils, gloves or portion and wrap items) Clean and Sanitize Food Contact Surfaces (including desks and tables) Practice Hand Washing (both Program Staff as well as students) 5

6 HACCP Principles must be applied to any facility or part of a facility where food is: Stored Prepared Served Reference: Updated Memo USDA SP /April 26,

7 Question No Name School district has printed NFSMI s Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles June 2005 The manual is filed in the Food Service Director s Office Do you think No Name is compliant with Section 302 of the HHFKA? Why or Why Not? 7

8 Where are Standard Operating Procedures (SOP s) Needed? Classrooms School buses School courtyards Kiosks Vending machines with reimbursable meals Hallways Field Trips Any other location(s) outside the cafeteria Warehouses 8 Reference: *USDA MEMO: SP /April 26, 2013

9 How Can Food Safety be Managed by Other School Staff? Select single-serve items that are portioned and wrapped Use equipment that will maintain safe temperatures during transport Provide serving utensils, or single-use disposable gloves Minimize the amount of time that food is held in classrooms or other locations Provide basic food safety training in-house or in conjunction with others, such as the local board of health 9

10 Food Safety Records Employee Food Safety Training Record Date: Location: Directions: Use this form to record food safety training provided to employees. Maintain this record for a minimum of 1 year. Employee Name Length of Training Training and Materials Provided 10

11 Receiving Log Instructions: Use this Log for deliveries or receiving foods from a centralized kitchen. Record any temperatures and corrective action taken on the Receiving Log. The foodservice manager will verify that foodservice employees are receiving products using the proper procedure by visually monitoring foodservice employees and receiving practices during the shift and reviewing the log daily. Maintain this log for a minimum of 1 year. Date Time Vendor or School Product Name Temperature Corrective Action Taken Initials/Date Manager Initials/Date 1 1

12 Successful Food Safety Plan Practices Provide on-going food safety training for all employees Review food safety principles, including Standard Operating Procedures (SOP s) guidelines, for all employees on an annual basis Require new employees, including substitutes and volunteers, to complete initial food safety training before handling food Maintain training and attendance records on all employees at each facility Hold facility managers responsible for maintaining employee training standards 12

13 Resources National Food Service Management Institute D=75 Iowa State schoolfoodservice.htm Wisconsin Department of Public Instruction 13

14 Administrative Review Requirements Does the written food safety plan contain the required elements? Did all FNS Programs follow HACCP principles? Is the plan available at each site? Is the plan implemented at each site? Is there evidence of training by the district? Were temperature and other logs available for review? Were on site (or off-site, if observed) storage violations observed? 14

15 Common Findings Temperature logs not used to record food temperatures or food equipment temperatures Thermometers missing Informal (unwritten) food safety plan Freezer and dry storage products not dated or rotated Excessive product/packed freezers No Standard Operating Procedure s (SOP s) at vended locations or alternate serving areas Off-site storage facilities not monitored No pest management system 15

16 Other Mandatory Food Safety Requirements All schools participating in the NSLP and SBP must obtain two food safety inspections from the State or local governmental agency responsible for food service inspections (including serve-only) At least one certified food protection manager per food establishment must obtain an allergen awareness certificate from an approved Massachusetts Department of Public Health vendors 105 CMR (G)(3)(a) 16

17 Approved Massachusetts Department of Public Health (MDPH) Allergen Awareness Trainings Berkshire Area Health Education Center CompuWorks systems, Inc. Massachusetts Restaurant Association 17

18 Certified Food Protection Manager Requirement Every foodservice establishment must have at least one full-time equivalent employee who is at least 18 years of age, and who has passed a food safety exam which is recognized by the Department of Public Health 105 CMR ntal/foodsafety/food-safety-exam-trainers.pdf 18

19 Any Questions? 19

MONTANA SCHOOL NUTRITION PROGRAMS

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