Welcome to
Food Safety Plan Documentation and Record Keeping
Heidi Dupuis, RD, SFNSODE – Child Nutrition
Ode.state.or.us/services/nutrition/nlsp/lunch
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may email your questions to:[email protected]
Through MSN Messenger or
your regular email
USDA GuidanceGuidance 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
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)
Getting Started Develop a written plan Implement in each individual school Base on Process approach to Food Safety
principles
Main Points in Developing Your Food Safety Program 1. Basic facility sanitation2. Temperature control3. Documented standard operating
procedures
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
Steps to Develop Your Food Safety Program1. Identify and document in writing all menu
items according to the Process Approach2. Identify and document control measures
and critical limits.3. Establish monitoring procedures.
4. Develop, document in writing, and implement SOPs
5. Establish corrective actions.6. Keep records.7. Review and revise your overall food
safety program periodically.
Steps to Develop Your Food Safety Program
Today’s Session Documentation Requirements Record Keeping
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
Key Terms Control measures: Steps or actions
taken to reduce the likelihood of food contamination.
Example: Purchasing from a reliable source
Key Terms Critical Control Points: Key point where
you can prevent, eliminate, or reduce a food safety hazard. Includes limits.
Example: Cooking
Key Terms Critical Limits: Time and temperature
ranges that keep food safe. Measurable and observable.
Example: 165o F for 15 seconds
Step 2: Identify and document control measures and critical limitsRecord 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
Step 3 : Monitoring Procedures Direct Observation Taking Measurements Done frequently enough to ensure hazards
are being controlled
Step 3 : Monitoring Procedures
Documentation Defined in SOPs
Record Keeping Taking and recording Refrigerator Temps Taking and recording Time and Food Temp
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.
Step 5: Establish Corrective Actions Used immediately when a critical limit is
not met. Heart of preventive nature of the food
safety program
Step 5: Establish Corrective Actions
Documentation Defined in SOPs Listed separately
Record Keeping When a corrective action is applied
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
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
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
Step 7: Review Review and revise your overall food safety
program periodically.
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
Questions?For those on watching through the web, you
may email your questions to:[email protected]
Through MSN Messenger or
your regular email
Thanks for coming
Go forth in Health and Wellbeing