Welcome to

Food Safety Plan Documentation and Record Keeping

Heidi Dupuis, RD, SFNSODE – Child Nutrition

Heidi.dupuis@state.or.us503-947-5893

Ode.state.or.us/services/nutrition/nlsp/lunch

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may email your questions to:oregonsnp@hotmail.com

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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:oregonsnp@hotmail.com

Through MSN Messenger or

your regular email

Thanks for coming

Go forth in Health and Wellbeing