Welcome to

Sorting Menu Items into Process Categories

Heidi Dupuis, RD, SFNSODE – Child Nutrition

Heidi.dupuis@state.or.us503-378-3600 ext. 2623

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

Question and Answers?For those on watching through the web, you

may email your questions to:oregonsnp@hotmail.com

Through MSN Messenger or

your regular email

Food Safety Plan Requirements Written plan Implemented in each prep and/or serving

site Menu items listed in process categories Critical Control Points Documented Documented SOP’s Monitoring Corrective Actions established Recordkeeping

What does the Food Safety Program do? Prevents hazards Eliminates hazards Reduces hazards

Potentially Hazardous Foods

Dairy ProductsBeef

ChickenTurkeyPorkEggsFish

Cut Fresh Melon

Three Broad Categories1. No Cook Process2. Same Day Service Process3. Complex Food Process

Temperature Danger Zone Source: FDA, 2005.

Source: FDA

Process # 1 No Cook Preparation Measure to assure safety of foods: Handwashing Employee health policy Temperature control

Process # 2Same Day Service PreparationMeasure to assure safety of foods: Handwashing Employee health policy Temperature control Cooking foods to correct internal

temperature

Process # 3 Complex Food PreparationMeasure to assure safety of foods: Handwashing Employee health policy Temperature control Cooking foods to correct internal

temperature Cooling foods Reheating foods

Review Menu Items Kept cold from preparation through

service – No Cook Prepared hot and served the same day -

Same Day Service Prepared hot and served cooled, or

possibly reheated - Complex

Standardized Recipes Review standardized recipes Identify recipe by process category Follow directions on recipes

Future Sessions May 24 - Standard Operating Procedures

(SOPs) June 7 - Documentation and Corrective

Action

Question and Answers?For those on watching through the web, you

may email your questions to:oregonsnp@hotmail.com

Through MSN Messenger or

your regular email