Template for Review and Update of the Child Nutrition Food Safety Plan i

Transcription

1 Taking Care of Business: Food Safety and Finance for School Foodservice Template for Review and Update of the Child Nutrition Food Safety Plan Our Town District Child Nutrition Food Safety Plan City, Mississippi March 2013 Template for Review and Update of the Child Nutrition Food Safety Plan i

2 Taking Care of Business: Food Safety and Finance for School Foodservice Table of Contents Credits and Contributors...1 Child Nutrition Food Safety Plan...2 Average Daily Participation...3 School Nutrition Staff Members...3 Equipment Inventory...4 Recipes and Menu Cycles...6 Categorize Recipes/Menu Items According to the Process Approach...7 Process # 1 No Cook...8 Process #2 Same Day Service...9 Process #3 Complex Food Preparation...10 Overview of Standard Operating Procedures...11 Monitoring...12 Correcting Problems Not Identified in the Standard Operating Procedures...13 Recordkeeping...14 Reviewing and Revising the Child Nutrition Food Safety Program...16 Standard Operating Procedures...17 Cleaning and Sanitizing Dishes and Utensils Cleaning and Sanitizing Food Contact Surfaces Controlling Time and Temperature during Preparation Cooking Potentially Hazardous Foods Cooling Potentially Hazardous Foods Date Marking and Ready-to-Eat, Potentially Hazardous Food Handling a Food Recall Holding Hot and Cold Potentially Hazardous Foods Personal Hygiene Template for Review and Update of the Child Nutrition Food Safety Plan ii

3 Overview of Standard Operating Procedures continued Preventing Contamination at Food Bars Preventing Cross-Contamination during Storage and Preparation Receiving Deliveries from Vendors and Central Kitchens Reheating Potentially Hazardous Foods Serving Food Storing and Using Poisonous or Toxic Chemicals Transporting Food to Remote Sites (Satellite Kitchens) Using and Calibrating Thermometers Using Suitable Utensils When Handling Ready-to-Eat Foods Using Time Alone as a Public Health Control to Limit Bacteria in Potentially Hazardous Foods Washing Fruits and Vegetables Washing Hands Logs...65 Cleaning and Sanitizing Dishes and Utensils...66 Cleaning and Sanitizing Food Contact Surfaces Log...67 Cooking and Reheating Temperature Log...68 Cooling Temperature Log...69 Damaged Product Log...70 Dishwashing Log...71 Manager Food Safety Checklist Log...72 Receiving Log (Vendor & Central Kitchen)...76 Refrigeration Log...77 Staff Member Food Safety Training Log...78 Thermometer Calibration Log and Information for Calibration...79 Holding Hot and Cold Potentially Hazardous Food Log...81 Summary Table of Record Keeping for HACCP-Based SOPs and Logs...82 Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, iii

4 Guide for Maintaining a School food Safety Program: Stay Ready & Demonstrate...85 References...90 Resources...91 Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, iv

5 Taking Care of Business: Food Safety and Finance for School Foodservice Credits and Contributors School Foodservice Administrator, Manager East City Elementary, Manager West City Elementary, Manager North City Middle School, Manager City Center High School,,,,, This template has been adapted from materials provided by United States Department of Agriculture, Food and Nutrition Services and the National Food Service Management Institute. Information is consistent with the 2009 FDA Food Code. Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 1

6 Child Nutrition Food Safety Plan School District: School: This Food Safety Plan was developed (Date) under the direction of (Name) (Title), for the (Name of District) and is intended for use at the (School). This plan has been adapted from materials developed by the U.S. Department of Agriculture, Food and Nutrition Service, the National Food Service Management Institute, and the Mississippi Department of Education, Child Nutrition Office. All standards in this plan are consistent with the 2009 FDA Food Code. The steps below were used to develop this school food safety plan. STEP 1: Follow Standard Operating Procedures STEP 2: Use the Process Approach to HACCP STEP 3: Document Control Measures and Critical Control Points STEP 4: Monitor Procedures and Processes STEP 5: Implement Corrective Actions STEP 6: Document and Keep Records on File for One Year STEP 7: Review and Revise the Child Nutrition Food Safety Plan Periodically Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 2

7 Average Daily Participation Breakfast Lunch (School) School Nutrition Staff Members Record the name position of each school nutrition staff member. Name Position Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 3

8 Equipment Inventory Page 1 of 2 Record the type and quantity of equipment located in your facility. Type Quantity Notes Mixer, floor Mixer, counter Food Processor Refrigerator Freezer Milk Cooler Ice machine Oven, Convection Holding Unit, cold Holding Unit, hot Dishmachine 2 Steamtable Pans Food Bar Tilting Skillet (Braiser) Steamer Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 4

9 Equipment Inventory Page 2 of 2 Identify the type and quantity of equipment located in your facility. Type Quantity Notes Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 5

10 Recipes and Menu Cycle for School Recipes in the school nutrition office are located (Where) and are kept on file for one year. Monthly menus are located and are kept on file for the current year and 3 previous years. The Menu Cycle used by this school is Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 6

11 Categorize Recipes According to the Process Approach The (Name of School) will designate each recipe using Process #1 No Cook Preparation Process Worksheet, Process #2 Same Day Service Preparation Process Worksheet, and Process #3 Complex Food Preparation Process Worksheet. The Worksheets are posted (Location) and a copy is kept on file (Location). Changes to the menu items are reflected in the worksheet on a continuous basis. All school nutrition personnel, including permanent and substitute staff members, are given an overview of the Process Approach. Periodic refresher training for staff members is provided at least (Frequency). Pages 8-10 provide an example format for identifying recipes in the correct process. Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 7

12 Keep food at or below 41 F Degrees. Menu Item Recipe Number Controlling Hazards for Process #1 Temperature controls: Cold holding SOPs: Personal hygiene Washing fresh fruits and vegetables Limiting time in the temperature danger zone Verifying receiving temperatures of food Date marking of readyto-eat food Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 8

13 Cook to correct temperature. Hold and serve at 135 F or above. Menu Item Recipe Number Temperature Cooking Controlling Hazards for Process #2 Temperature controls: Cooking Hot holding SOPs: Personal hygiene Limiting time in the temperature danger zone Verifying receiving temperatures of food Proper storage of food Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 9

14 Limit time in the Danger Zone (41 F 135 F) Menu Item Recipe Number Temperature Cooking Cooling Reheating Controlling Hazards for Process #3 Temperature controls: Cooking Cooling Hot holding Reheating, if applicable Cold holding SOPs: Personal hygiene Limiting time in the temperature danger zone Verifying receiving temperatures of food Proper storage of food Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 10

15 Overview of Standard Operating Procedures (SOPs) The Child Nutrition Food Safety SOPs for (Name of School) are checked in the following list. Staff members are trained to follow all applicable SOPs. District Standard Operating Procedures (SOPs) Cleaning and Sanitizing Dishes and Utensils Cleaning and Sanitizing Food Contact Surfaces Controlling Time and Temperature during Preparation Cooking Potentially Hazardous Foods Cooling Potentially Hazardous Foods Date Marking and Ready-to-Eat, Potentially Hazardous Food Handling a Food Recall Holding Hot and Cold Potentially Hazardous Foods Personal Hygiene Preventing Contamination at Food Bars Preventing Cross-Contamination during Storage and Preparation Receiving Deliveries Reheating Particularly Hazardous Foods Serving Food Storing and Using Poisonous or Toxic Chemicals Transporting Food to Remote Sites (Satellite Kitchens) Using and Calibrating Thermometers Using Suitable Utensils When Handling Ready-to-Eat Foods Using Time Alone as a Public Health Control to Limit Bacteria Growth in Potentially Hazardous Foods Washing Fruits and Vegetables Washing Hands Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 11

16 Monitoring The school nutrition manager at each site will be responsible for ensuring assigned school nutrition staff members are properly controlling hazards and are documenting required records. The manager will also be responsible for monitoring the overall use of Standard Operating Procedures. Specific details regarding monitoring are addressed in each SOP. The manager routinely (Daily, Weekly, Monthly, As Needed, Corrective Action Documented) uses the Manager Food Safety Checklist Log to monitor the school nutrition program. A copy of each completed log is kept on file (Where) for one year. The school nutrition program manager and staff members are responsible for controlling hazards during food preparation and during the use of the Standard Operating Procedures (SOPs). Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 12

17 Correcting Problems Not Identified in Standard Operating Procedures The (Name of School/District Office) is responsible for developing solutions to problems that are not identified in the SOPs. These solutions are reviewed and updated (Frequency). School nutrition staff members will be responsible for documenting problems and solutions used during the food preparation processes and while performing standard operating procedures. Staff members and substitute staff are trained on a continual basis to make the right decisions and to implement appropriate problem solving procedures. When additional problems not identified in current SOPs occur, SOPs will be revised or, if appropriate, new SOPs will be developed. Problems are noted in the Production Record as appropriate. Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 13

18 Recordkeeping All school nutrition staff will be held responsible for recordkeeping duties as assigned. Overall, the school nutrition manager will be responsible for making sure that critical information is being recorded and that records are filed in the proper place. Staff members and substitute staff will be trained on recordkeeping. Recordkeeping procedures are in the SOPs, and are outlined. Recordkeeping Procedure All pertinent information on temperatures, times, and actions taken to correct problems will be kept in the kitchen area for easy use. Clipboards or other devices may be used. All applicable forms for daily, weekly, monthly, as needed, and when corrective active is documented are replaced on a timely basis. All completed forms will be filed in the manager s office in a designated location. The school nutrition manager is responsible for making sure that all forms are updated, available for use, and filed properly after completion. The school nutrition manager is responsible for educating all school nutrition staff members on the use and importance of recording critical information. Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 14

19 Recordkeeping DOCUMENTATION Cleaning and Sanitizing Dishes and Utensils DOCUMENTATION SCHEDULE Daily, Weekly, Monthly, As Needed, Corrective Action Taken Cleaning and Sanitizing Food Contact Surfaces Log Cooking and Reheating Temperature Log Cooling Temperature Log Damaged Product Log Dishwasher Log Holding Hot and Cold Potentially Hazardous Food Log Manager Food Safety Checklist Log Receiving (Vendor &Central Kitchen) Log Refrigeration Log Staff Member Food Safety Training Log Thermometer Calibration Log Note: Each time a corrective action is taken, the log used to document that Standard Operating Procedure will be completed. As Needed indicates a situation that does not occur daily, such as when deliveries are made by vendors. Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 15

20 Reviewing and Revising the Child Nutrition Food Safety Plan The administrator and the manager will review the Child Nutrition Food Safety Plan (when) Review and revision as needed will occur when significant change occurs in the operation of the school site, such as with new equipment or updated food codes. The Guide for Maintaining a Child Nutrition Food Safety Program will be reviewed by the administrator and manager at least (when) Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 16

21 Standard Operating Procedures Cleaning and Sanitizing Dishes and Utensils 18 Cleaning and Sanitizing Food Contact Surfaces 21 Controlling Time and Temperature during Preparation 23 Cooking Potentially Hazardous Foods 24 Cooling Potentially Hazardous Foods 26 Date Marking and Ready-to-Eat, Potentially Hazardous Food 28 Handling a Food Recall 30 Holding Hot and Cold Potentially Hazardous Foods 32 Personal Hygiene 35 Preventing Contamination at Food Bars 37 Preventing Cross-Contamination during Storage and Preparation 39 Receiving Deliveries from Vendor or Central Kitchen 41 Reheating Potentially Hazardous Foods 44 Serving Food 46 Storing and Using Poisonous or Toxic Chemicals 48 Transporting Food to Remote Sites (Satellite Kitchens) 50 Using and Calibrating Thermometers 53 Using Suitable Utensils When Handling Ready-to-Eat Foods 56 Using Time Alone as a Public Health Control to Limit Bacteria in Potentially Hazardous Foods 58 Washing Fruits and Vegetables 60 Washing Hands 62 Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 17

22 Cleaning and Sanitizing Dishes and Utensils Page 1 of 3 PURPOSE: To prevent foodborne illness by ensuring that all food contact surfaces are properly cleaned and sanitized. SCOPE: This procedure applies to school nutrition staff members involved in cleaning and sanitizing food contact surfaces. KEY WORDS: Dishes, Utensils, Cleaning, Sanitizing LOGS USED: Dishwashing/Utensil-washing Log; Manager Food Safety Checklist Log INSTRUCTIONS: 1. Train school nutrition staff members on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Follow manufacturer s instructions regarding the use and maintenance of equipment and use of chemicals for cleaning and sanitizing food contact surfaces. Refer to Storing and Using Poisonous or Toxic Chemicals SOP. 4. Wash, rinse, and sanitize food contact surfaces of trays, flatware, utensils, pots, pans, thermometers, and all wares used in food preparation and service: After each use Between uses when preparing different types of raw animal foods, such as eggs, fish, meat, and poultry Between uses when preparing ready-to-eat foods and raw animal foods, such as eggs, fish, meat, and poultry Any time contamination occurs or is suspected 5. If a three-compartment sink is used, setup and use the sink in the following manner: In the first compartment, wash with a clean detergent solution at or above 110 o F or at the temperature specified by the detergent manufacturer. In the second compartment, rinse with clean water. In the third compartment, sanitize with a sanitizing solution mixed at a concentration specified on the manufacturer s label or by immersing in hot water at or above 171 o F for 30 seconds. Test the chemical sanitizer concentration by using an appropriate test kit. 6. If a dishmachine is used: Check with the dishmachine manufacturer to verify that the information on the data plate is correct. Refer to the information on the data plate for determining wash, rinse, and sanitizing (final) rinse temperatures; sanitizing solution concentrations; and water pressures, if applicable. Follow manufacturer s instructions for use. Ensure that food contact surfaces reach a surface temperature of 160 o F or above if using hot water to sanitize. If using chemical sanitizer, check equipment to ensure that chemicals are dispensed at the correct concentration. Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 18

23 Cleaning and Sanitizing Dishes and Utensils, continued Page 2 of 3 MONITORING: Staff members will: 1. During all hours of operation, visually and physically inspect food contact surfaces of dishes and utensils to ensure that the surfaces are clean. 2. In a three-compartment sink, on a daily basis: Visually monitor that the water in each compartment is clean. Measure the water temperature in the first compartment of the sink by using a calibrated thermometer. If using chemicals to sanitize, test the sanitizer concentration by using the appropriate test kit for the chemical. If using hot water to sanitize, use a calibrated thermometer to measure the water temperature. Refer to Using and Calibrating Thermometers SOPs. 3. In a dishmachine, on a daily basis: Visually monitor the water and the interior parts of the machine to be sure they are clean and free of debris. Continually monitor the temperature and pressure gauges, if applicable, to ensure that the machine is operating according to the data plate. For hot water sanitizing dishmachine, ensure that food contact surfaces are reaching the appropriate temperature by placing a piece of heat sensitive tape on a smallware item or a maximum registering thermometer on a rack and running the item or rack through the dishmachine. For chemical sanitizing dishmachine, check the sanitizer concentration on a recently washed food-contact surface using an appropriate test kit. CORRECTIVE ACTION: 1. Retrain and coach any staff member found not following the procedures in this SOP. 2. Wash, rinse, and sanitize soiled food contact surfaces. Sanitize food contact surfaces if it is discovered that the surfaces were not properly sanitized. Discard food that contacts a surface not sanitized properly. 3. In a 3-compartment sink: Drain and refill compartments periodically and as needed to keep the water clean. Adjust the water temperature by adding hot water until the desired temperature is reached. Add more sanitizer or water, as appropriate, until the proper concentration is achieved. Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 19

24 Cleaning and Sanitizing Dishes and Utensils, continued Page 3 of 3 CORRECTIVE ACTION, continued: 4. In a dishmachine: Drain and refill the machine periodically and as needed to keep the water clean. Contact the appropriate individual(s) to have the machine repaired if the machine is not reaching the proper wash temperature indicated on the data plate. For a hot water sanitizing dishmachine, retest by running the machine again. If the appropriate surface temperature is still not achieved on the second run, contact the appropriate individual(s) to have the machine repaired. Wash, rinse, and sanitize in the three-compartment sink until the machine is repaired or use disposable single service/single-use items if a three-compartment sink is not available. For a chemical sanitizing dishmachine, check the level of sanitizer remaining in bulk container. Fill, if needed. Prime the machine according to the manufacturer s instructions to ensure that the sanitizer is being pumped through the machine. Retest. If the proper sanitizer concentration level is not achieved, stop using the machine and contact the appropriate individual(s) to have it repaired. Use a three-compartment sink to wash, rinse, and sanitize until the machine is repaired. VERIFICATION AND RECORD KEEPING: Staff members will record monitoring activities and any corrective action taken on the Dishwashing/Utensil-washing Log. The manager will verify that school nutrition staff members have taken the required temperatures and tested the sanitizer concentration by visually monitoring school nutrition staff members during the shift and reviewing, initialing, and dating the Dishwashing/Utensil-washing Log. The log is kept on file for one year. The manager will complete the Manager Food Safety Checklist Log routinely. The Manager Food Safety Checklist Log is kept for one year. DATE IMPLEMENTED: BY: DATE REVIEWED: BY: DATE REVISED: BY: Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 20

25 Cleaning and Sanitizing Food Contact Surfaces Page 1 of 2 PURPOSE: To prevent foodborne illness by ensuring that all food contact surfaces are properly cleaned and sanitized. SCOPE: This procedure applies to school nutrition staff members involved in cleaning and sanitizing food contact surfaces. KEY WORDS: Food Contact Surface, Cleaning, Sanitizing LOGS USED: Cleaning and Sanitizing Food Contact Surfaces; Manager Food Safety Checklist Log INSTRUCTIONS: 1 Train school nutrition staff members on using the procedures in this SOP. 2 Follow State or local health department requirements. 3 Follow manufacturer s instructions regarding the use and maintenance of equipment and use of chemicals for cleaning and sanitizing food contact surfaces. Refer to Storing and Using Poisonous or Toxic Chemicals SOP. 4. Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, thermometers, carts, and equipment: Before each use Between uses when preparing different types of raw animal foods, such as eggs, fish, meat, and poultry Between uses when preparing ready-to-eat foods and raw animal foods, such as eggs, fish, meat, and poultry Any time contamination occurs or is suspected 5. Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, thermometers, carts, and equipment using the following procedure: Wash surface with detergent solution. Rinse surface with clean water. Sanitize surface using a sanitizing solution mixed at a concentration specified on the manufacturer s label. Place wet items to promote air-drying. MONITORING: Staff members will: 1. During all hours of operation, visually and physically inspect food contact surfaces of equipment and utensils to ensure that the surfaces are clean. Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 21

26 Cleaning and Sanitizing Food Contact Surfaces, continued Page 2 of 2 CORRECTIVE ACTION: 2. Retrain and coach any staff member found not following the procedures in this SOP. 3. Wash, rinse, and sanitize soiled food contact surfaces. Sanitize food contact surfaces if it is discovered that the surfaces were not properly sanitized. Discard food that contacts a surface not sanitized properly. VERIFICATION AND RECORD KEEPING: Staff members will record monitoring activities and any corrective action taken on the Food Contact Surfaces Cleaning and Sanitizing Log. The manager will verify that school nutrition staff members have taken the required temperatures and tested the sanitizer concentration by visually monitoring school nutrition staff members during the shift and reviewing, initialing, and dating the Food Contact Surfaces Cleaning and Sanitizing Log. The log is kept on file for one year. The manager will complete the Manager Food Safety Checklist Log routinely. The Manager Food Safety Checklist Log is kept for one year. DATE IMPLEMENTED: BY: DATE REVIEWED: BY: DATE REVISED: BY: Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 22

27 Controlling Time and Temperature during Preparation Page 1 of 2 PURPOSE: To prevent foodborne illness by limiting the amount of time that potentially hazardous foods are held in the temperature danger zone during preparation. SCOPE: This procedure applies to school nutrition staff members who prepare food. KEY WORDS: Cross-Contamination, Time and Temperature Control, Food Preparation, Temperature Danger Zone LOGS USED: Production and Holding Temperature Log; Manager Food Safety Checklist Log INSTRUCTIONS: 1. Train school nutrition staff members on using the procedures in this SOP. Refer to the Using and Calibrating Thermometers SOP. 2. Follow State or local health department requirements. 3. Wash hands prior to preparing foods. Refer to the Washing Hands SOP. 4. Use clean and sanitized equipment and utensils while preparing food. 5. Separate raw foods from ready-to-eat foods by keeping them in separate containers until ready to use and by using separate dispensing utensils. Refer to the Preventing Cross- Contamination During Storage and Preparation SOP. 6. Pre-chill ingredients for cold foods, such as sandwiches, salads, and cut melons, to 41º F or below before combining with other ingredients. 7. Prepare foods as close to serving times as the production schedule will allow. 8. Prepare food in small batches. 9. Limit the time for preparation of any batches of food so that ingredients are not at room temperature for more than 30 minutes before cooking, serving, or being returned to the refrigerator. 10. If potentially hazardous foods are not cooked or served immediately after preparation, quickly chill. Refer to the Cooling Potentially Hazardous Foods SOP. MONITORING: 1. Use a clean, sanitized, and calibrated probe thermometer, preferably a thermocouple. 2. Take at least two internal temperatures from each pan of food at various stages of preparation. 3. Monitor the amount of time that food is in the temperature danger zone. It should not exceed four hours. Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 23

28 Controlling Time and Temperature during Preparation, continued Page 2 of 2 CORRECTIVE ACTIONS: 1. Retrain any school nutrition staff found not following the procedures in this SOP. 2. Begin the cooking process immediately after preparation is complete for any foods that will be served hot. 3. Rapidly cool ready-to-eat foods or foods that will be cooked later. 4. Immediately return ingredients to the refrigerator if the anticipated preparation completion time is expected to exceed 30 minutes. 5. Discard food held in the temperature danger zone for more than four hours. VERIFICATION AND RECORD KEEPING: Staff members will record the date, product name, start and end times of production, the two temperature measurements taken, any corrective actions taken, and the amount of food prepared. The manager will verify that staff members are taking the required temperatures and following the proper preparation procedure by visually monitoring staff members during the shift and reviewing, initialing, and dating the Production and Holding Temperature Log daily. Maintain the Production and Holding Temperature Log as directed by your State agency. The manager will complete the Manager Food Safety Checklist Log routinely. The Manager Food Safety Checklist Log is kept on file for one year. DATE IMPLEMENTED: BY: DATE REVIEWED: BY: DATE REVISED: BY: Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 24

29 Cooking Potentially Hazardous Foods Page 1 of 2 PURPOSE: To prevent foodborne illness by ensuring that all foods are cooked to the appropriate internal temperature. SCOPE: This procedure applies to school nutrition staff members who prepare or serve food. KEY WORDS: Cross-Contamination, Temperatures, Cooking LOG USED: Cooking and Reheating Temperature Log INSTRUCTIONS: 1. Train staff members on using the procedures in this SOP. Refer to the Using and Calibrating Thermometers SOP. 2. Follow State or local health department requirements. 3. If a recipe contains a combination of meat products, cook the product to the highest required temperature. 4. Cook products to the following temperatures: a. 145º F for 15 seconds Seafood, beef, and pork Eggs cooked to order that are placed onto a plate and immediately served b. 155º F for 15 seconds Ground products containing beef, pork, or fish Fish nuggets or sticks Eggs held on a steam table Cubed or Salisbury steaks c. 165º F for 15 seconds Poultry Stuffed fish, pork, or beef Pasta stuffed with eggs, fish, pork, or beef (such as lasagna or manicotti) Leftovers Menu Items with Multiple Ingredients d. 135º F for 15 seconds Fresh, frozen, or canned fruits and vegetables that are going to be held on a steamtable or in a hot holding unit Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 25

30 Cooking Potentially Hazardous Foods, continued Page 2 of 2 MONITORING: 1. Use a clean, sanitized, and calibrated probe thermometer, preferably a thermocouple. 2. Avoid inserting the thermometer into pockets of fat or near bones when taking internal cooking temperatures. Do not allow the tip to touch the metal pan. 3. Take at least two internal temperatures from each batch of food by inserting the thermometer into the thickest part of the product, which usually is in the center. 4. Take at least two internal temperatures of each large food item, such as a turkey, to ensure that all parts of the product reach the required cooking temperature. CORRECTIVE ACTION: 1. Retrain and coach any staff found not following the procedures in this SOP. 2. Continue cooking food until the internal temperature reaches the required temperature. VERIFICATION AND RECORD KEEPING: Staff members will record product name, time, the two temperatures/times, and any corrective action taken on the Cooking and Reheating Temperature Log. The manager will verify that staff members have taken the required cooking temperatures by visually monitoring staff members and preparation procedures during the shift and reviewing, initialing, and dating the temperature log at the close of each day. The Cooking and Reheating Temperature Log is kept on file for one year. DATE IMPLEMENTED: BY: DATE REVIEWED: BY: DATE REVISED: BY: Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 26

31 Cooling Potentially Hazardous Foods Page 1 of 2 PURPOSE: To prevent foodborne illness by ensuring that all potentially hazardous foods are cooled properly. SCOPE: This procedure applies to staff members who prepare or serve food. KEY WORDS: Cross-Contamination, Temperatures, Cooling, Holding LOG USED: Cooling Temperature Log INSTRUCTIONS: 1. Train school nutrition staff members on using the procedures in this SOP. Refer to the Using and Calibrating Thermometers SOP. 2. Follow State or local health department requirements. 3. Modify menus, production schedules, and staff work hours to allow for implementation of proper cooling procedures. 4. Chill food rapidly using an appropriate cooling method: Place food in shallow containers no more than four inches deep and uncovered on the top shelf in the back of the walk-in or reach-in cooler. Use a quick-chill unit such as a blast chiller. Stir the food in a container placed in an ice water bath. Add ice as an ingredient as appropriate for the recipe. Separate food into smaller or thinner portions. Pre-chill ingredients and containers used for making bulk items such as salads. 5. Chill cooked, hot food from: 135º F to 70º F within two hours. Take corrective action immediately if food is not chilled from 135º F to 70º F within two hours. 70º F to 41º F or below in remaining time. The total cooling process from 135º F to 41º F may not exceed six hours. Take corrective action immediately if food is not chilled from 135º F to 41º F within the six-hour cooling process. 6. Chill prepared, ready-to-eat foods such as tuna salad and cut melons from 70º F to 41º F or below within four hours. Take corrective action immediately if ready-to-eat food is not chilled from 70º F to 41º F within four hours. Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 27

32 Cooling Potentially Hazardous Foods, continued Page 2 of 2 MONITORING: 1. Use a clean, sanitized, and calibrated probe thermometer to measure the internal temperature of the food during the cooling process. 2. Monitor temperatures of products every hour throughout the cooling process by inserting a probe thermometer into the center of the food and at various locations in the product. CORRECTIVE ACTION: 1. Retrain and coach any staff found not following the procedures in this SOP. 2. Reheat cooked, hot food to 165º F for 15 seconds and start the cooling process again using a different cooling method when the food is: Above 70º F and two hours or less into the cooling process; and Above 41º F and six hours or less into the cooling process. 3. Discard cooked, hot food immediately when the food is: Above 70º F and more than two hours into the cooling process; or Above 41º F and more than six hours into the cooling process. 3. Use a different cooling method for prepared ready-to-eat foods when the food is above 41º F and less than four hours into the cooling process. 4. Discard prepared ready-to-eat foods when the food is above 41º F and more than four hours into the cooling process. VERIFICATION AND RECORD KEEPING: Staff members will record temperatures and corrective actions taken on the Cooling Temperature Log. Staff members will record if there are no foods cooled on any working day by indicating No Foods Cooled on the Cooling Temperature Log. The manager will verify that staff members are cooling food properly by visually monitoring staff members during the shift and reviewing, initialing, and dating the temperature log each working day. The Cooling Temperature Logs are kept on file for one year. DATE IMPLEMENTED: BY: DATE REVIEWED: BY: DATE REVISED: BY: Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 28

33 Date Marking Ready-to-Eat, Potentially Hazardous Food Page 1 of 2 PURPOSE: To ensure appropriate rotation of ready-to-eat food to prevent or reduce foodborne illness from Listeria monocytogenes. SCOPE: This procedure applies to school nutrition staff members who prepare, store, or serve food. KEY WORDS: Ready-to-Eat Food, Potentially Hazardous Food, Date Marking, Cross- Contamination LOGS USED: Manager Food Safety Checklist Log; Damaged Product Log INSTRUCTIONS: 1. Train staff members on using the procedures in this SOP. The best practice for a date marking system is a label with the product name, the day or date, and time it is prepared or opened. Examples of how to indicate when the food is prepared or opened include: Labeling food with a calendar date, such as cut cantaloupe, 5/26/05, 8:00 a.m., Identifying the day of the week, such as cut cantaloupe, Monday, 8:00 a.m., or Using color-coded marks or tags, such as cut cantaloupe, blue dot, 8:00 a.m. means cut on Monday at 8:00 a.m. 2. Follow State or local health department requirements. 3. Label ready-to-eat, potentially hazardous foods that are prepared on-site and held for more than 24 hours. 4. Label any processed, ready-to-eat, potentially hazardous foods when opened, if they are to be held for more than 24 hours. 5. Refrigerate all ready-to-eat, potentially hazardous foods at 41º F or below. 6. Serve or discard refrigerated, ready-to-eat, potentially hazardous foods within seven days. 7. Indicate with a separate label the date prepared, the date frozen, and the date thawed of any refrigerated, ready-to-eat, potentially hazardous foods. 8. Calculate the seven-day period by counting only the days that the food is under refrigeration. For example: On Monday, 8/1/15, lasagna is cooked, properly cooled, and refrigerated with a label that reads, Lasagna, Cooked, 8/1/15. On Tuesday, 8/2/15, the lasagna is frozen with a second label that reads, Frozen, 8/2/15. Two labels now appear on the lasagna. Since the lasagna was held under refrigeration from Monday, 8/1/15 Tuesday, 8/2/15, only one day is counted towards the seven-day period. Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 29

34 Date Marking Ready-to-Eat, Potentially Hazardous Food, continued Page 2 of 3 INSTRUCTIONS, continued: On Tuesday 8/16/15, the lasagna is pulled out of the freezer. A third label is placed on the lasagna that reads, Thawed, 8/16/15. All three labels now appear on the lasagna. The lasagna must be served or discarded within six days. MONITORING: A designated staff member will check refrigerators daily to verify that foods are date marked and that foods exceeding the seven-day time period are not being used or stored. CORRECTIVE ACTION: 1. Retrain any staff member found not following the procedures in this SOP. 2. Foods that are not date marked or that exceed the seven-day time period will be discarded. VERIFICATION AND RECORD KEEPING: The school nutrition manager will complete the Manager Food Safety Checklist Log routinely. If appropriate, complete the Damaged Product Log. The Manager Food Safety Checklist Log and the Damaged Product Log are kept on file for one year. DATE IMPLEMENTED: BY: DATE REVIEWED: BY: DATE REVISED: BY: Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 30

35 Handling a Food Recall Page 1 of 2 PURPOSE: To prevent foodborne illness in the event of a product recall. SCOPE: This procedure applies to school nutrition staff members who prepare or serve food. KEY WORDS: Food Recalls LOG USED: Damaged Product Log INSTRUCTIONS: 1. Train staff members on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Review the food recall notice and specific instructions identified in the notice. 4. Communicate the food recall notice to feeding sites. 5. Hold the recalled product using the following steps: Physically segregate the product, including any open containers, leftover product, and food items in current production that contain the recalled product. If an item is suspected to contain the recalled product, but label information is not available, follow the district s procedure for disposal. 6. Mark recalled product Do Not Use and Do Not Discard. Inform the entire staff not to use the product. 7. Do not destroy any USDA commodity food without official written notification from the Mississippi Department of Education, Office of Child Nutrition, the USDA Food Safety Inspection Services (FSIS), or State or local health department. 8. Inform the school district s public relations coordinator of the recalled product. 9. Identify and record whether any of the product was received in the district, locate the food recall product by feeding site, and verify that the food items bear the product identification code(s) and production date(s) listed in the recall notice. 10. Obtain accurate inventory counts of the recalled products from every feeding site, including the amount in inventory and amount used. 11. Account for all recalled product by verifying inventory counts against records of food received at the feeding site. MONITORING: Staff members and school nutrition manager will visually observe that school sites have segregated and secured all recalled products. Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 31

36 Handling a Food Recall, continued Page 2 of 2 CORRECTIVE ACTION: 1. Retrain and coach any staff member found not following the procedures in this SOP. 2. Determine if the recalled product is to be returned and to whom, or destroyed and by whom. 3. Notify feeding site staff of procedures, dates, and other specific directions to be followed for the collection or destruction of the recalled product. 4. Consolidate the recall product as quickly as possible, but no later than 30 days after the recall notification. 5. Conform to the recall notice using the following steps: Report quantity and site where product is located to manufacturer, distributor, or State Agency for collection. The quantity and location of the affected USDA commodity food must be submitted to the State Distributing Agency within ten calendar days of the recall. Obtain the necessary documents from the State Distributing Agency for USDA commodity foods. Submit necessary documentation for reimbursement of food costs. Complete and maintain all required documentation related to the recall including: Recall notice Records of how food product was returned or destroyed Reimbursable costs Public notice and media communications Correspondence to and from the public health department and State agency VERIFICATION AND RECORD KEEPING Staff members will record the name of the contaminated food, date, time, and the reason why the food was discarded on the Damaged Product Log. The manager will verify that appropriate corrective actions are being taken by reviewing, initialing, and dating the Damaged Product Log each day it is used. Keep the Damaged Product Log on file for one year. DATE IMPLEMENTED: BY: DATE REVIEWED: BY: DATE REVISED: BY: Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 32

37 Holding Hot and Cold Potentially Hazardous Foods Page 1 of 3 PURPOSE: To prevent foodborne illness by ensuring that all potentially hazardous foods are held under the proper temperature. SCOPE: This procedure applies to school nutrition staff members who prepare or serve food. KEY WORDS: Cross-Contamination, Temperatures, Holding, Hot Holding, Cold Holding, Storage LOG USED: Production and Holding Temperature Log INSTRUCTIONS: 1. Train school nutrition staff members on using the procedures in this SOP. Refer to the Using and Calibrating Thermometers SOP. 2. Follow State or local health department requirements. 3. Follow the temperatures requirements: Hold hot foods at 135º F or above Hold cold foods at 41º F or below 4. Preheat steam tables and hot boxes. MONITORING: 1. Use a clean, sanitized, and calibrated probe thermometer to measure the temperature of the food. 2. Take temperatures of foods by inserting the thermometer near the surface of the product, at the thickest part, and at other various locations. 3. Take temperatures of holding units by placing a calibrated thermometer in the coolest part of a hot holding unit or warmest part of a cold holding unit. 4. For hot foods held for service: Verify that the air/water temperature of any unit is at 135º F or above before use. Reheat foods in accordance with the Reheating for Hot Holding SOP. All hot potentially hazardous foods should be 135º F or above before placing the food out for display or service. Take the internal temperature of food before placing it on a steam table or in a hot holding unit and at least every two hours thereafter. Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 33

38 Holding Hot and Cold Potentially Hazardous Foods, continued Page 2 of 3 MONITORING, continued: 5. For cold foods held for service: Verify that the air/water temperature of any unit is at 41º F or below before use. Chill foods, if applicable, in accordance with the Cooling Potentially Hazardous Foods SOP. All cold potentially hazardous foods should have an internal temperature of 41º F or below before the food is placed on display or service. Take the internal temperature of the food before placing it on a salad bar, display cooler, or cold serving line and at least every two hours thereafter. 6. For cold foods in storage: Take the internal temperature of the food before placing it in a walk-in cooler or reach-in cold holding unit. Chill food in accordance with the Cooling Potentially Hazardous Foods SOP if the food is not 41º F or below. Verify that the air temperature of a cold holding unit is 41º F or below before use and at least every four hours thereafter during all hours of operation. CORRECTIVE ACTION: 1. Retrain any staff members found not following the procedures in this SOP. 2. For hot foods: Reheat the food to 165º F for 15 seconds if the temperature is found to be below 135º F and the last temperature measurement was 135º F or higher and taken within the last two hours. Repair or reset holding equipment before returning the food to the unit, if applicable. Discard the food if it cannot be determined how long the food temperature was below 135º F. 3. For cold foods: Rapidly chill the food using an appropriate cooling method. If the temperature is found to be above 41º F and the last temperature measurement was 41 º F or below and taken within the last two hours: Place food in shallow containers (no more than four inches deep) and uncovered on the top shelf in the back of the walk-in or reach-in cooler. Use a quick-chill unit like a blast chiller. Stir the food in a container placed in an ice water bath. Add ice as an ingredient. Separate food into smaller or thinner portions. Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 34

39 Holding Hot and Cold Potentially Hazardous Foods, continued Page 3 of 3 CORRECTIVE ACTION, continued: 4. Repair or reset holding equipment before returning the food to the unit, if applicable. 5. Discard the food if it cannot be determined how long the food temperature was above 41º F. VERIFICATION AND RECORD KEEPING: Staff members will record temperatures of food items and document corrective actions taken on the Production and Holding Temperature Log. A designated staff member will record air temperatures of coolers and cold holding units on the Refrigeration Logs. The manager will verify that staff members have taken the required holding temperatures by visually monitoring staff members during the shift and reviewing the temperature logs at the close of each day. Keep the temperature logs on file for one year. DATE IMPLEMENTED: BY: DATE REVIEWED: BY: DATE REVISED: BY: Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 35

40 Personal Hygiene Page 1 of 2 PURPOSE: To prevent contamination of food by school nutrition staff members. SCOPE: This procedure applies to school nutrition staff members who handle, prepare, or serve food. KEY WORDS: Personal Hygiene, Cross-Contamination, Contamination LOG USED: The Manager Food Safety Checklist; Damaged Product Log INSTRUCTIONS: 1. Train school nutrition staff members on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Report to work in good health, clean, and dressed in clean attire. 4. Change apron when it becomes soiled. 5. Wash hands properly, frequently, and at the appropriate times. 6. Keep fingernails trimmed, filed, and maintained so that the edges are cleanable and not rough. 7. Do not wear artificial fingernails or fingernail polish. 8. Wear only a plain ring such as a wedding band. 9. Treat and bandage wounds and sores immediately. When hands are bandaged, single-use gloves must be worn. 10. All hand injuries and wounds are completely covered with an appropriate bandage. Eat, drink, use tobacco, or chew gum only in designated break areas where food or food contact surfaces may not become contaminated. 11. Taste food the correct way: Place a small amount of food into a separate container. Step away from exposed food and food contact surfaces. Use a teaspoon to taste the food. Remove the used teaspoon and container to the dish room. Never reuse a spoon that has already been used for tasting. Wash hands immediately. 12. Wear suitable and effective hair restraints while in the kitchen. Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 36

41 Personal Hygiene, continued Page 2 of 2 MONITORING: A designated staff member will inspect staff members when they report to work to be sure that each staff is following this SOP. The designated staff member will monitor that all staff members are adhering to the personal hygiene policy during all hours of operation. CORRECTIVE ACTION: 1. Retrain any staff member found not following the procedures in this SOP. 2. Discard affected food. VERIFICATION AND RECORD KEEPING: The manager will verify that staff members are following this SOP by visually observing the staff members during all hours of operation. The manager will complete the Manager Food Safety Checklist Log routinely. Staff members will record any discarded food on the Damaged Product Log. The Manager Food Safety Checklist Log and the Damaged Product Log are kept on file for one year. DATE IMPLEMENTED: BY: DATE REVIEWED: BY: DATE REVISED: BY: Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 37

42 Preventing Contamination at Food Bars Page 1 of 2 PURPOSE: To prevent foodborne illness by ensuring that all items held on food bars are protected from contamination. SCOPE: This procedure applies to anyone who is responsible for maintaining and monitoring the self-service food bars. KEY WORDS: Contamination, Self-Service, Salad Bars, Food Bars LOGS USED: Production and Holding Temperature Log; Manager Food Safety Checklist Log; Damaged Product Log INSTRUCTIONS: 1. Train staff members on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Follow Employee Health Policy, Personal Hygiene, and Washing Hands SOPs. (Employee health policy is not included in this resource.) 4. Follow manufacturer s instructions for pre-heating and pre-chilling food bar equipment before use. 5. Place all exposed food under sneeze guards. 6. Provide an appropriate clean and sanitized utensil for each container on the food bar. 7. Replace existing containers of food with new containers when replenishing the food bar. Do not mix old with new food. 8. Assist customers who are unable to use properly utensils. 9. Ensure that customers use a clean dish when returning to the food bar. 10. Store eating utensils with the handles up or in a manner to prevent customers from touching the food contact surfaces. 11. Avoid using spray chemicals to clean food bars when food is on the bar. MONITORING: 1. Monitor and record temperatures of food in accordance with the Holding Hot and Cold Potentially Hazardous Foods SOP. 2. Continually monitor food containers to ensure that utensils are stored on a clean and sanitized surface or in the containers with the handles out of the food. 3. Continually monitor customers use of the food bar to ensure that customers are not: Touching food with their bare hands Coughing, spitting, or sneezing on the food Template for Administrator Review and Update of the Child Nutrition Food Safety Plan, 38