Welcome to

1. Welcome to Food Safety Plan Documentation and Record Keeping Heidi Dupuis, RD, SFNS ODE – Child Nutrition Heidi.dupuis@state.or.us 503-947-5893 Ode.state.or.us/services/nutrition/nlsp/lunch

2. Question and Answers? For those on watching through the web, you may email your questions to: oregonsnp@hotmail.com Through MSN Messenger or your regular email

3. USDA Guidance Guidance for School Food Authorities: Developing a School Food Service Program Based on the Process Approach to HACCP Principles http://www.fns.usda.gov/cnd/lunch/Downloadable HACCPGuidance.pdf

4. Overview • The food safety program set out by USDA is a systematic approach to food safety • It focuses on operational steps from receiving to serving • Based on FDA Food Code and HACCP (Hazard Analysis Critical Control Point)

5. Getting Started • Develop a written plan • Implement in each individual school • Base on Process approach to Food Safety principles

6. Main Points in Developing Your Food Safety Program • Basic facility sanitation • Temperature control • Documented standard operating procedures

7. Food Safety Program Requirements • Written plan • Implemented in each prep and/or serving site • Documented SOP’s • Menu items listed in process categories • Critical Control Points Documented • Monitoring • Corrective Actions established • Recordkeeping • Periodic Review of Program

8. Steps to Develop Your Food Safety Program • Identify and document in writing all menu items according to the Process Approach • Identify and document control measures and critical limits. • Establish monitoring procedures.

9. Steps to Develop Your Food Safety Program • Develop, document in writing, and implement SOPs • Establish corrective actions. • Keep records. • Review and revise your overall food safety program periodically.

10. Today’s Session • Documentation Requirements • Record Keeping

11. Step 2: Identify and document control measures and critical limits Documentation • Defined in No Cook, Same Day and Complex Processes • Defined in SOPs for Cooking, Cooling, Hot Holding, Cold Holding, and Reheating

12. Key Terms • Control measures: Steps or actions taken to reduce the likelihood of food contamination. • Example: Purchasing from a reliable source

13. Key Terms • Critical Control Points: Key point where you can prevent, eliminate, or reduce a food safety hazard. Includes limits. • Example: Cooking

14. Key Terms • Critical Limits: Time and temperature ranges that keep food safe. Measurable and observable. • Example: 165o F for 15 seconds

15. Step 2: Identify and document control measures and critical limits Record Keeping • Taking and recording Refrigerator Temps • Taking and recording Time and Food Temp • End of cooking • When placed in hot cart • When received by the satellite school • When placed on the serving line • At the end of service • During cooling process

16. Step 3 : Monitoring Procedures • Direct Observation • Taking Measurements • Done frequently enough to ensure hazards are being controlled

17. Step 3 : Monitoring Procedures Documentation • Defined in SOPs Record Keeping • Taking and recording Refrigerator Temps • Taking and recording Time and Food Temp

18. SOP: Using Time Alone as Control Measure • MONITORING: • Foodservice employees will continually monitor that foods are properly marked or identified with the time that is 4 hours past the point when the food is removed from temperature control. • Foodservice employees will continually monitor that foods are cooked, served, or discarded by the indicated time.

19. Step 5: Establish Corrective Actions • Used immediately when a critical limit is not met. • Heart of preventive nature of the food safety program

20. Step 5: Establish Corrective Actions Documentation • Defined in SOPs • Listed separately Record Keeping • When a corrective action is applied

21. SOP: Using Time Alone as Control Measure • CORRECTIVE ACTION: • Retrain any foodservice employee found not following the procedures in this SOP. • Discard unmarked or unidentified food or food that is noted to exceed the 4-hour limit

22. Step 6: Keep Records • Gives proof in the future that the food safety program was working in the past • Provides a basis for periodic review of the overall food safety program • Keep logs as simple as possible • Involve employees in developing record keeping procedures • Minimum: Keep food safety records for one year

23. 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

24. Step 7: Review • Review and revise your overall food safety program periodically.

25. Success of Your Food Safety Program • Provide on-going training • Review food safety principles including SOPs on a regular basis • Require employees to attend food safety training • Maintain training and attendance records • Hold school nutrition managers responsible for maintaining employee training standards

26. Questions? For those on watching through the web, you may email your questions to: oregonsnp@hotmail.com Through MSN Messenger or your regular email

27. Thanks for coming Go forth in Health and Wellbeing