Carmen Ciocan Tel: 847-877-9668 e-mail: carmen.ciocan@gmail.com

1. FOOD SAFETY PROGRAM

2. USDA FOOD SAFETY
REQUIREMENTS
 Effective July 1, 2005
 USDA Interim Rule published June 15, 2005
 Final rules to formalize food safety requirements
published on August 8, 2008 form comments

3. Public Law 108-265
1. Request two annual food safety inspections for each
preparation/serving site participating in NSLP and/or SBP
Public Law 108-265
2. Public Notification
• Post copy of most recent safety inspections at each
preparation/serving site
• Provide copy upon request

4. Public Law 108-265
3. State/Federal Audits to Assure
Compliance
 DPI must report # of inspections to USDA
 Info is obtained from Schedule A of on-line contract
 “Meals not served” is response if there is no meals
service at school listed on Schedule A
4. Implement Food Safety Program based on Hazard Analysis
Critical Control Point (HACCP) principles
 Schools participating in the NSLP and/or SBP
 Guidance issued on June 10, 2005

5. PURPOSE OF SCHOOL FOOD SAFETY PROGRAM
Ensure the delivery of safe foods to children in
school meal programs by controlling hazards that
may occur or be introduced into foods anywhere
along the flow of food from receiving to service –
USDA Guidance

6. WHAT IS HAZARD ANALYSIS CRITICAL
CONTROL POINT (HACCP)?
A scientific and rational approach to food safety which:
• analyzes potential hazards
• determines the critical control points in a food process
• develops monitoring procedures to determine if the hazards
identified are effectively controlled

7. PRINCIPLESOF HACCP
 Conduct a hazard analysis
 Identify critical control points
 Establish critical control point monitoring
 Establish corrective action
 Establish verification procedures
 Establish record keeping

8. HACCP CERTIFICATION
Getting HACCP certification is your first step in developing
effective HACCP Plan. BD Food Safety provides HACCP training
and food safety training
Location - BD Training Center
Training Dates - September 14&15, 2016 {8:00 am –
4:00 pm}
Pricing & Discounts - $399 per person
{5% off for 3 or more participants}
{10% off for 5 or more participants}
Register By - Sept 12

9. Location - BD Training Center
Training Dates - October 11&12, 2016 {8:00 am – 4:00
pm}
Pricing & Discounts - $399 per person
{5% off for 3 or more participants}
{10% off for 5 or more participants}
Register By - Oct 09

10. Location - BD Training Center
Training Dates - November 10&11,2016 {8:00am –
4:00pm}
Pricing & Discounts - $399 per person
{5% off for 3 or more participants}
{10% off for 5 or more participants}
Register By - Nov 08

11. IHA ACCREDITEDINSTRUCTORS FOR HACCP COURSE:
 – Bartosz Dobek –
Tel: 815-641-6404,
email: bartdobek@bdfoodsafety.com
 – Carmen Ciocan –
Tel: 847 – 877 – 9668,
email: carmen.ciocan@gmail.com

12. CONTACT US
FOOD SAFETY CONSULTANTS
Bartek Dobek
Tel: 815-641-6404
e-mail: bartdobek@bdfoodsafety.com
Training options and registration
e-mail: training@bdfoodsafety.com