School Food Safety Programs: Why Do We Need Them?

1. School Food Safety Programs:Why Do We Need Them? Presented by: Doreen Iovanna, LDN, DT August 12, 2013

2. What’s The Big Deal? School food safety programs help to ensure the safety of the school meals served to children across the Nation…

3. Traditional Hazard Analysis Critical Control Point (HACCP) Standard Operating Procedure (SOP) • HACCP is a systematic approach to construct a food safety program designed to reduce the risk of food borne hazards by focusing on each step of the food preparation process– from receiving to service.

4. Section 302 of the Healthy Hunger-Free Kids Act of 2010(HHFKA) The School food safety program is based on the Hazard Analysis Critical Control Point (HACCP) principles to be applied to any facility or part of a facility in which food is: • Stored • Prepared • Served Reference: Updated Memo USDA SP 37 – 2013/April 26, 2013

5. When are Food Safety Programs Required? • 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) Reference: Updated Memo *USDA SP 37 – 2013/April 26, 2013 Page 1

6. 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 • Receiving Deliveries Reference: *USDA MEMO: SP 37- 2013/April 26, 2013

7. How Can Food Safety be Managed by Other School Staff? Some examples are: • Select single-serve items that are portioned and wrapped. • Provide serving utensils, or single-use disposable gloves. • Provide basic food safety training to staff. Reference: *USDA MEMO: SP 37- 2013/April 26, 2013 Page 3

8. Essential Key Points of the Food Safety Program • Sanitation • Temperature Control • Standard Operating Procedures Reference: Updated Memo *USDA SP 37 – 2013/April 26, 2013, Page 2

9. Sanitation Food preparation areas need to be clean and sanitary: • Workers’ hands • Utensils • Food contact surfaces Most important: Avoid cross contamination

10. Temperature Control • Keeping cold food cold and hot foods hot. (below 41 degrees and above 140 degrees) • Cook to proper temperatures and hold at proper temperatures; and • Recording of proper temperatures using a properly calibrated food thermometer.

11. Food Production Record Documentation ofHACCP

12. Standard Operating Procedures (SOP’s) • Definition: Written instructions for a food service task that reduce food safety hazards. Uses: • Sanitation purposes • Verify proper temperatures • Any other aspects of foodservice operations Examples are: • Transport to other food service locations in school • Receiving foods from a vendor

13. Sample: Standard Operating Procedure (SOP)Is Training Evident and Implemented? Personal Hygiene, continued • (Sample SOP) Monitoring: • A designated foodservice employee will inspect employees when they report to work to be sure that each employee is following this SOP. The designated foodservice employee will monitor that all foodservice employees are adhering to the personal hygiene policy during all hours of operation. Corrective Action: • Any foodservice employee found not following this procedure will be retrained at the time of the incident. Affected food will be discarded. Verification and Record Keeping: • The foodservice manager will verify that foodservice employees are following this policy by visually observing the employees during all hours of operation. The foodservice manager will complete the Food Safety Checklist daily. Foodservice employees will record any discarded food on the Damaged or Discarded Product Log, which will be kept on file for a minimum of one year. • Date Implemented: By: • Date Reviewed: By: • Date Revised: By:

14. Purpose of School Food Safety Plan • Ensures the delivery of safe foods to children by controlling hazards that may occur from flow to receiving. • Help control food safety issues during the receiving, storing preparing, cooking, cooling, reheating, holding, assembling, packaging, transporting and serving.

15. Purpose of School Food Safety Plan, cont’d. Two types of hazards: • Specific to food preparation issues (i.e. improper cooking for the specific type of food (beef, chicken, etc.). • Non-specific hazards – developing and implementing Standard Operating Procedures (SOP’s) that affect all foods, such as personal hygiene.

16. A School Food Safety Plan Must Include: • Documented SOP’s: documentation to control hazards not specifically outlined in the Hazard Analysis Critical Control Plan (HACCP). • A written plan at each school food preparation and service site for applying HACCP principles.

17. Developing a School Food Safety Program Prior to developing the program consider the following as it applies to each school: • Types of facilities in your SFA • Existing Standard Operating Procedures (SOP’s) • Number and types of employees at each site • Types of equipment • Processes for food preparation • Menu items

18. Developing A School Food Safety Program, cont’d. • Develop, document in writing, and implement SOP’s. • Identify and document in writing all menu items according to the Process Approach to HACCP. • Establish monitoring procedures. • Establish corrective actions. • Keep records. • Review and revise your overall safety.

19. 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.

20. Where Do I Start? Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles USDA Food and Nutrition Service 2005 www.fns.usda.gov/fns/safety/pdf/HACCPGuidance.pdf‎

21. Administrative Review Requirements • Does the written food safety plan contain the required elements? • Did the Fresh Fruits and Vegetable meal service follow HACCP principles and applicable sanitation and health standards? • Is the plan available at each site? • Is the plan implemented at each site? • Is there evidence of training by the district? • Is there evidence of implementation of procedures signed and dated?

22. Administrative Review Requirements, cont’d. • Were Hazard Analysis Critical Control Points (HACCP) principle observed? • Were temperature logs available for review? • Were on site (or off-site, if observed) storage violations observed?

23. Common Findings • Temperature logs were not in use. • Thermometers were missing. • Freezer and dry storage products were not dated. • Central kitchen site had HACCP principles in place, however,the residential sites visited did not. • Standard Operating Procedure’s (SOP’s) were not being used for damaged foods as required by the School Food Safety Plan. • An SOP for the prevention of theft and damage for the district’s kitchen facilities was not constructed.

24. Temperature Log

25. Damaged or Discarded Product Log

26. Resources Available From The National Food Service Management Institute (NFSMI) For Schools: • http://sop.nfsmi.org/ For non-food service staff (teachers/aides, etc.): • http://nfsmi.org/documentlibraryfiles/PDF

27. Other Mandatory Food Safety Requirements Food Safety Inspections: • Required twice per year for institutions participating in the National School Lunch Program (NSLP) or School Breakfast Program References: • SP 05-2008 12-19-2007 Food Safety Inspections in Non-Traditional School Settings • SP 45- 2011 8-3-2011 Food Safety Inspections in Service-Only Sites Participating in the School Meals Program

28. Board Of Health (BOH) Inspections Submitted to ESE Due by October 4, 2013(report of the previous year inspections)

29. 105 CMR 590.009 (G)(3)(a) at least one certified food protection manager per food establishment must obtain an allergen awareness certificate from one of these three MDPH – approved vendors: MA Department of Public Health (MDPH) Allergen Awareness Trainings • Berkshire Area Health Education Center www.berkshireahec.org • CompuWorks systems, Inc. www.compuworks.com • Massachusetts Restaurant Association www.marestaurantassoc.org

30. Food Service Management Certification • 105 CMR 590.000 At least one certified manager is required per facility from an approved vendor. • Check your local Board of Health for current information on their requirements and vendor information: City and Town Requirements

31. Questions ?????????