Sample Program Overview and Facility Description (located in Forms Section) 5


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HACCP-based Food Safety Plan

On Process Approach to Hazard Analysis Critical Control Point (HACCP)


School Nutrition Facility

School Name:      

Effective Date:      

The following materials have been provided by or adopted from the following sources:

usdaart


http://news.olemiss.edu/wp-content/uploads/2015/07/icn-logo.png


Components of the Food Safety Plan:


Program Overview and Facility Description

Introduction 2

Instructions for Completing the Program Overview and Facility Description 2

Blank Program Overview and Facility Description 3

Sample Program Overview and Facility Description (located in Forms Section) 5

The Process Approach

Categorizing Menu Items 7

Charts - Menu Items Categorized According to Process 1, 2, or 3 8

Forms for Categorizing Food Items …….11

Training

Training the Food Service Employees/Volunteers 14

Food Safety Training Log 15

In-Service Training Roster 16

Standard Operating Procedures

Index 17

Hand washing 18

Personal Hygiene 20

No Bare Hand Contact When Handling Ready-to-Eat Foods/Glove Use 22

Using Suitable Utensils When Handling Ready-to-Eat Foods …………………………………..24

Using and Calibrating Thermometers 26

Receiving Deliveries 31

Storage 33

Storing and Using Poisonous or Toxic Chemicals 36

Cooking Time/Temperature Control for Safety (TCS) Foods 38

Holding Hot and Cold Time/Temperature Control for Safety (TCS) Foods 40

Cooling Time/Temperature Control for Safety (TCS) Foods 42

Transporting Food to Remote Sites (Satellite Kitchens) 44

Serving Food 46

Preventing Cross-Contamination During Storage and Preparation 48

Washing Fruits and Vegetables 50

Cleaning and Sanitizing Food Contact Surfaces 52

Handling a Food Recall 55

Time as a Public Health Control 57

Monitoring Critical for Control Points

Monitoring Responsibilities 59

Corrective Actions for Critical Control Points

Corrective Action Responsibilities 59

Summary of Corrective Actions for Critical Control Points 60

Recordkeeping

Recordkeeping/Location & Retention of Records 62

Food Safety Checklist 63

Glossary 67

Prototype Forms 70

Resources 75

Program Overview and Facility Description
Introduction

Purpose of the School Food Safety Program

Section 111 of the Child Nutrition and WIC Reauthorization Act of 2004 (Public Law 108-265) amended section 9(h) of the Richard B. Russell National School Lunch Act by requiring school food authorities/local education agencies (SFAs/LEAs) to implement a food safety program for the preparation and service of school meals served to children. The program must be based on Hazard Analysis and Critical Control Point (HACCP) principles and conform to guidance issued by the Department of Agriculture (USDA). All SFAs/LEAs must have a fully implemented food safety program that complies with HACCP principles.
Instructions for Completing the Program Overview and Facility Description:

  1. Review and complete each question of the Program Overview and Facility Description. If a question does not apply to your facility, enter N/A.

  2. To enter information, double click on the appropriate gray box. Type the answer in the box. Click okay at the bottom of the entry page.

  3. To enter an “X” in a box, double click on the box. Select “checked” in the default value section and click okay at the bottom of the entry page.

  4. The form may be printed and handwritten.

  5. The Program Overview and Facility Description should be updated annually.

  6. There is a sample Program Overview and Facility Description at the end of the toolkit.


Blank Program Overview and Facility Description

School Nutrition Program:      

Cafeteria Site Name:      

Address:      

Name of Person in Charge in Cafeteria:      
Type of Site:

 On-site food preparation is conducted for all menu items. Milk distributor delivers milk and milk is stored in appropriate cold storage on-site.

 On-site food preparation is not conducted and milk is not stored on-site. All food items delivered daily are ready-to-serve. The milk is delivered to the site with the meals. All leftovers are discarded.

 On-site food preparation is not conducted and milk is stored at site. All food items are ready-to-serve. All leftovers from food delivery are discarded. Milk distributor delivers milk and milk is stored in appropriate cold storage on-site.

 Meals are pre-cooked and delivered frozen. Meals are heated on-site and the milk is delivered daily and all leftover meals (including the milk) are discarded daily.

 Meals are pre-cooked delivered frozen. Meals are heated on-site and the milk is delivered daily and all leftover meals (including the milk) are discarded. The milk is delivered by milk distributor and kept in appropriate cold storage on-site.

 Other - Describe:      
School Nutrition Program Staff:

 Person(s) in Charge  Staff Additional Notes:      

Average Daily Participation:

Breakfast:       Lunch:       Afterschool Snacks:      
Customers Include:

 Students (list grades):        Adults (teachers, administrators)

 Visitors (parents, volunteers)  Employees (SNP Staff)

Equipment (List Equipment and how many of each):

      Stand Mixer       Table Mixer       Food Processor

      Walk-In Freezer       Reach-In Refrigerators       Walk-In Cooler

      Convection Ovens       Combination Ovens       Microwave

      Steamers       Home-type Refrigerator       Milk Coolers

      Heated Cabinets       Can Opener       Carts (metal)

      Carts (plastic)       Heated Serving Units       Tilting Skillets

      Slicer       Range/Oven       Dish machine

      Hand washing Sinks       Washing Machine       Dryer

___ ________________ ___ _______________ ___ _____________

___ ________________ ___ _______________ ___ _____________

___ ________________ ___ _______________ ___ _____________
Thermometers: How Many?      

(Usage concentration examples meats, milk, vegetables; Type example bimetallic, digital)

 Reheat/Preparation Area Type: Bimetallic that can be calibrated

 Serving Line Area Type: Bimetallic that can be calibrated

       Type:      

       Type:      

       Type:      
Equipment Thermometers:

 Milk Coolers  Reach in Refrigerators  Walk in Refrigerators

 Walk in Freezer  Reach in Freezer  Dry Storage Area

 Hot Hold Units  Dish machine  Back up Thermometers

 Serving Line (staff) Preparation Area (staff)

 Receiving (staff)

 Other:      

Menu Type:  Cycle  Non-cycle

If a cycle menu is used, how many days/weeks in the cycle:      

 Cycle Menu is developed by on-site Person in Charge

 Cycle Menu is developed by Central Office

 Cycle Menu is developed by the Food Service Management Company
Recipes:  USDA  Local  Other (List):      
Special Events:

 Student Field Trips (meal preparation – cold sack lunches)

 Banquets (after school hours)

 School Day Special Functions (List):      

 Nutrition Education (using food/equipment)

 Other (List):      
Additional comments about site:      

SAMPLE:

Program Overview and Facility Description

School Nutrition Program: ABC Charter School

Cafeteria Site Name: ABC Elementary

Address: 123 North Avenue, Anywhere, TN

Name of Person in Charge in Cafeteria: Bonny Smith
Type of Site:

[ ] On-site food preparation is conducted for all menu items. Milk distributor delivers milk and milk is stored in appropriate cold storage on-site.

[ X ] On-site food preparation is not conducted and milk is not stored on-site. All food items delivered daily are ready-to-serve. The milk is delivered to the site with the meals. All leftovers are discarded.

[ ] On-site food preparation is not conducted and milk is stored at site. All food items are ready-to-serve. All leftovers from food delivery are discarded. Milk distributor delivers the milk and milk is stored in appropriate cold storage on-site.

[ ] Meals are pre-cooked and delivered frozen. Meals are heated on-site and the milk is delivered daily and all leftover meals (including the milk) are discarded daily.

[ ] Meals are pre-cooked delivered frozen. Meals are heated on-site and the milk is delivered daily and all leftover meals (including the milk) are discarded. The milk is delivered by milk distributor and kept in appropriate cold storage on-site.

[ ] Other - Describe:
School Nutrition Program Staff:

X Person(s) in Charge X Staff NOTE: we have one Person in Charge and 2 additional SNP Staff

Average Daily Participation:

Breakfast: 345 Lunch: 620 Afterschool Snacks: ___
Customers Include:

[ X ] Students (list grades): K5 [ X ] Adults (teachers, administrators)

[ ] Visitors (parents, volunteers) [ X ] Employees (SNP Staff)

Equipment (List Equipment and how many of each):

1 Stand Mixer ___ Table Mixer ___ Food Processor

1 Walk-In Freezer 2 Reach-In Refrigerators ___ Walk-In Cooler

1 Convection Ovens ___ Combination Ovens 1 Microwave

___ Steamers ___ Home-type Refrigerator ___ Milk Coolers

2 Heated Cabinets 1 Can Opener ___ Carts (metal)

1 Carts (plastic) ___ Heated Serving Units ___ Tilting Skillet

___ Slicer ___ Range/Oven ___ Dishmachine

1 Hand washing Sinks ___ Washing Machine ___ Dryer

___ ________________ ___ _______________ ___ _____________

___ ________________ ___ _______________ ___ _____________

___ ________________ ___ _______________ ___ _____________

Thermometers: How Many? 3

(Usage concentration examples meats, milk, vegetables; Type example bimetallic, digital)

[ X ] Reheat/Preparation Area Type: Bimetallic that can be calibrated

[ X ] Serving Line Area Type: Bimetallic that can be calibrated

[ ] _____________________________ Type: Bimetallic that can be calibrated

[ ] _____________________________ Type: ____________________________

[ ] _____________________________ Type: ____________________________
Equipment Thermometers:

[ X ] Milk Coolers [ X ] Reach In Refrigerators [ X ] Walk In Refrigerators

[ X ] Walk In Freezer [ X ] Reach in Freezer [ ] Dry Storage Area

[ X ] Hot hold Units [ X ] Dishmachine [ ] Back up Thermometers

[ ] Serving Line (staff) [ X ] Preparation Area (staff)

[ ] Receiving (staff)

[ ] Other: ________________________________

Menu Type: [X] Cycle [ ] Non-cycle

If a cycle menu is used, how many days/weeks in the cycle: 21 days

[ ] Cycle Menu is developed by on-site Person in Charge

[X] Cycle Menu is developed by Central Office

[ ] Cycle Menu is developed by the Food Service Management Company
Recipes: [X] USDA [X] Local [ ] Other (List): ____________________________
Special Events:

[ X ] Student Field Trips (meal preparation – cold sack lunches)

[ ] Banquets (after school hours)

[ ] School Day Special Functions (List): ____________________________________

[ ] Nutrition Education (using food/equipment)

[ X ] Other (List): Volunteers assist in serving the food.
Additional comments about site:

The Process Approach
Categorizing Menu Items

The Process Approach categorizes menu items into three broad food preparation processes based on the number of times a food moves through the temperature danger zone (41o to 135o Fahrenheit). Although many food items may be grouped into the same category, the measures used to prevent or control hazards will be the same within each category. By applying the practical steps in the Process Approach you will have identified hazards and control measures for each of the categories and for each of your menu items.
These are the preparation categories in the Process Approach:

  • Process #1 – No Cook Preparation

  • Process #2 – Same Day Service Preparation Process

  • Process #3 – Complex Food Preparation Process


Recommendations for categorizing menu item as Process #1 (No Cook) and Process #2 (Same Day) follow. If all leftovers are discarded after meal service is completed, with exception of milk or unheated items, there are no menu items in the Process #3 category. If this site is preparing food items and allowing leftover usage, Process #3 (Complex) could be used. An example of Process #3 (Complex Food Preparation) may be: Chili was prepared and served. Twenty portions of the chili were leftover. The chili was cooled to below 41o F and stored in cold storage. The chili was reheated (to 165o F for 15 seconds) the next day served. The chili passed through the food danger zone more than two times.
Note: There are typically no leftover heated products at a site with contracted meals. Foods are usually precooked and/or reheated one time on-site, and discarded the day served. The site will utilize processes 1 or 2.
Complete the No Cook, Same Day or Complex forms to indicate how food items were categorized. If the State Agency production records (breakfast, lunch and afterschool snacks) are utilized, the Process Approach codes are found on the production records. If the foods are categorized on the production records the forms are not needed to categorize foods.



PROCESS #1: NO COOK

Example: Fruit Salad





RECEIVE

Controls: Known Source, Receiving Temperatures




STORE

Controls: Proper Storage Temperatures,

Prevent Cross Contamination,

Store away from chemicals


PREPARE

Controls: Personal Hygiene, Restriction of Ill

Employees, Prevent Cross Contamination





Temperature Control: COLD HOLDING
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