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Summer Series_Food Safety Presentation_sfa.pptx
- 1. Food Safety in Schools August 8, 2022 Lazette Wells
- 2. 2/25/2024 2 • Identify key points of HACCP to improve food safety plans. • Discuss food safety pathogens and how to control them. • Share food defense best practices. Objectives
- 3. 2/25/2024 3 • The Food Safety Plan should be customized to meet the unique production and service systems in each school. • The plan has to be updated based on the school nutrition program. • The should be easily accessed and must be made available during an administrative review or health inspection. • Managers must understand the plan and ensure that it is implemented. Food Safety Plans in Child Nutrition Programs
- 4. 2/25/2024 4 • Do you have a customized Food Safety Plan? • Is it easily accessible? • When was the last time it was updated? Questions
- 5. 2/25/2024 5 HACCP is a systematic approach to construct a food safety program designed to reduce the risk of foodborne hazards by focusing on each step of the food preparation process-- from receiving to service. What is HACCP?
- 6. 2/25/2024 6 The goal of the Food Safety Plan based on HACCP Prevent foodborne illness and serve safe foods to our students. HACCP in Child Nutrition Programs
- 7. 2/25/2024 7 • Identify foods and procedures most likely to cause foodborne illness. ▪ Example: Hamburger patty may be contaminated with E. Coli • Develop procedures to reduce the risk of an outbreak. ▪ Example: Cooking the patty to 155F to kill bacteria. • Monitor procedures that keep food safe. ▪ Example: Hold the patty above 140F to minimize bacterial growth. • Verify that the food served has been handled properly at each step ▪ Example: Document food cooking and holding temperature. With HACCP You Can…
- 8. 2/25/2024 8 • Hazard analysis: review of your food service operation to find areas where food safety problems might occur. • Control measures: steps you take to reduce the likelihood of food contamination. • Critical control points: points in food preparation and processing where controlling a step (such as cooking) is essential to assure food safety. • Critical limits: the time and temperature ranges for food preparation and service (either cold or hot) that keep food safe. • Process Approach: a method of grouping menu items into one of three processes depending on the number of times the food goes through the temperature “danger zone,”. Let’s Break It Down
- 9. 2/25/2024 9 • It all starts with employee training. • Have SOPs for specific occurrences. • Have the proper tools for monitoring CCPs. • Provide an environment where concerns can be voiced and addressed. • Keep tracking logs. • Update it as foodservice procedures change. Managing Your Food Safety Plan
- 10. 2/25/2024 10 • Foodborne illnesses can cause outbreaks in schools when food is not handled properly. • School associated outbreaks accounted for 1% of all reported outbreaks. ▪ In 2017 there were 8 reported school outbreaks and 489 restaurant outbreaks. • Average number of illnesses per outbreak is higher in schools ▪ 32 per outbreak in schools; 11 in restaurants. Outbreaks in Schools
- 11. 2/25/2024 11 Outbreaks in Schools by Pathogen
- 12. 2/25/2024 12 1. Improper temperature control. 2. Inadequate cooking. 3. Cross contamination. 4. Poor employee health and hygiene. 5. Food from unsafe sources. CDC Five Risk Factors
- 13. 2/25/2024 13 • Start with training. • Perform periodic reviews. • Share concerns identified from reviews and implement needed changes. • Updated practices as foodservice methods change. • Share best practices with the broader school community. Create a Food Safety Culture
- 14. 2/25/2024 14 • Food defense is the protection of food products from intentional contamination. • Food defense involves putting security measures in place that reduce the chances of someone intentionally contaminating the food supply. Food Defense
- 15. 2/25/2024 15 A food defense plan is functional when it meets all four of the following conditions: 1. Developed – the plan is documented and signed 2. Implemented – food defense practices are implemented 3. Tested – food defense measures are monitored and validated 4. Reviewed and maintained – the plan is reviewed at least annually and revised as needed What makes a food defense plan functional?
- 16. 2/25/2024 16 Intentional harm can be caused by: ▪ Disgruntled food service employees. ▪ Disgruntled vendors/suppliers. ▪ Disgruntled member of the school food community. ▪ Students ▪ Parents ▪ Staff at Large Why do we need a food defense plan?
- 17. 2/25/2024 17 • Create a food defense plan. ▪ This should begin with identifying: ▪ Where and how food is stored? ▪ Who has access to the food? ▪ What security measures are needed? • Share the plan with employees and your principal/executive director. • Review the plan periodically to see if updates are needed. • Share concerns should any arise. What can we do?
- 18. Resources • Iowa State HACCP plan template • USDA Guidance for SFAs • HACCP Case Study – Mayfield High School • HACCP Journey in School Foodservice Lesson Plans • Iowa State University Resources • Center for Food Safety in Child Nutrition Programs Resources • USDA Food Defense Resources 2/25/2024 18
- 19. Q & A
- 20. Thank You!
Editor's Notes
- The Food Safety Plan should be customized to meet the unique production and service systems in each school. It should not be adapted by the entire organization if there are differences in service and facilities. The plan has to be updated based on the school nutrition program. If something changes your plan should change. The should be easily accessed and must be made available during an administrative review or health inspection. We cant stress the importance of staff knowing how to find the plan. Managers must understand the plan and ensure that it is implemented. This is in the event that the manager did not create the plan. The food safety plan is a living document that must be followed and updated as operations change.
- HACCP is a systematic approach to construct a food safety program designed to reduce the risk of foodborne hazards by focusing on each step of the food preparation process– from the moment the food is received until the moment the food is served.
- Why do we need a Food Safety Plan? The goal of the Food Safety Plan based on HACCP prevent foodborne illness and serve safe foods to our students.
- Identify foods and procedures most likely to cause foodborne illness. Lets use a hamburger as an example. Example: Hamburger patty may be contaminated with E. Coli Develop procedures to reduce the risk of an outbreak. Example: Cooking the patty to 155F to kill bacteria. Monitor procedures that keep food safe. Example: Hold the patty above 140F to minimize bacterial growth. Verify that the food served has been handled properly at each step Example: Document food cooking and holding temperature.
- Hazard analysis: review of your food service operation to find areas where food safety problems might occur. Control measures: steps you take to reduce the likelihood of food contamination. Critical control points: points in food preparation and processing where controlling a step (such as cooking) is essential to assure food safety. Critical limits: the time and temperature ranges for food preparation and service (either cold or hot) that keep food safe. Process Approach: a method of grouping menu items into one of three processes depending on the number of times the food goes through the temperature “danger zone,”. which is between 41 ˚F and 135 ˚F
- The first step is administering employee training. Have SOPs for specific occurrences. Have the proper tools for monitoring CCPs. This includes thermometers as well as working equipment. Provide an environment where concerns can be voiced and addressed. Staff should feel like they can share concerns without fear of reprimand or not being taken seriously. Keep tracking logs and ensure that they are up to date. This included tracking incidents, how they were handled, and changes that were made due to the incident. Update it as foodservice procedures change. This includes switching vendors.
- Foodborne illnesses can cause outbreaks in schools when food is not handled properly. Based on 2017date from the CDC School associated outbreaks accounted for 1% of all reported outbreaks. In 2017 there were 8 reported school outbreaks and 489 restaurant outbreaks. Average number of illnesses per outbreak is higher in schools 32 per outbreak in schools; 11 in restaurants.
- We can see the most common pathogens and their outbreaks between 2000 and 2010. Norovirus in red Salmonella in blue
- Improper temperature control. Improper hot/cold holding. Improper cooling. Improper reheating Inadequate cooking. Insufficient time or temperature control during cooking and heating process. Cross contamination. Contaminated raw product, especially when intended to be consumed raw. Cross contaminated of ingredients. Storage in contaminated environments. Poor employee health and hygiene. Food handler that comes to work when they are suspected to be infectious. Bare handed contact with food by infected food handler. Food from unsafe sources.
- Start with training. This should be done at the beginning of each school year and at least one more time during PD days. Perform periodic reviews. This could be monthly, quarterly, or annually. Share concerns identified from reviews and implement needed changes. Staff need to know if a problem occurs and if the plan has changed. Updated practices as foodservice methods change. If you change methods of service or even vendors your plan may need to be updated. Share best practices with the broader school community. This includes teachers, administration, and the school nurse.
- By definition, Food defense is the protection of food products from intentional contamination. Food defense involves putting security measures in place that reduce the chances of someone intentionally contaminating the food supply.
- Step 1: Develop your food defense plan The food defense plan should be written or documented to identify mitigation strategies and protective measures that will be implemented within the facility. Vulnerability assessments help to inform where mitigation strategies are needed. Step 2: Implement mitigation strategies and protective measures Mitigation strategies are preventive measures to better protect facilities, personnel, and operations. Step 3: Test the mitigation strategies and protective measures The food defense plan should be tested at least annually. Testing your plan can be as simple as verifying that food defense practices you have in place, such as locks and cameras, are functional. Step 4: Review and Maintain Reviewing and maintaining a food defense plan is important to ensure that it remains current and functional. Annual review of the food defense plan is recommended, although routine monitoring and surveillance, exercises, real-world incidents, or other changes may result in more updates.
- Intentional harm can be caused by: Disgruntled food service employees. Disgruntled vendors/suppliers. Disgruntled member of the school food community. Students Parents Staff at Large
- Create a food defense plan. This should begin with identifying: Where and how food is stored? Who has access to the food? What security measures are needed? Share the plan with employees and your principal/executive director. Review the plan periodically to see if updates are needed. Share concerns should any arise.
- Here are some resources that can aid in creating a HACCP plan, an overall food safety plan, and a food defense plan. There is quite a bit of information available on these webpages.