Transcript SNA 2010 Legislative Activities and Update

Institute of Child Nutrition
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Institute of Child Nutrition  theicn.org  800-321-3054
Course Overview:

Staff Training Basics

Food Safety Digest

HACCP Every Day

Tailoring Standard Operating Procedures

Name

Food safety strength

Food pathogen fact

Everyone will stand and state their name and
their food safety strength.

Do Not State your food pathogen fact.

Review importance of:
 Personal hygiene
 Employee health
 Proper hand washing
 Proper glove use

Review Employee Health and Personal
Hygiene Agreement.

Demonstrate the steps to calibrate a bimetallic stem (dial) thermometer.

Review the definition of PHF/TCS.

Demonstrate keeping food safe throughout the
cooking and serving process.

Review logs to monitor safe food handling.

Review methods to prevent equipment-to-food
cross-contamination.

Review checklists to maintain safe food
handling.





Grooming – clean
hair and body
Clean uniform and
apron
Apron changed
when soiled
Close toed shoes
Hair controlled




Nails trimmed short
with no nail polish
Limit jewelry
Proper hand
washing
Follow guidance of
local health
department

Symptoms of illness -

Vomiting, diarrhea, sore
throat with fever,
jaundice, or open
wounds


Illness diagnosed by
doctor
Diagnosis if illness
caused by Salmonella


Exposure - eating or
preparing food that
caused a foodborne
illness
Exposure - residing
with a person with a
foodborne illness
Open sores, burns,
boils

Wet hands with warm water.

Use soap and wash hands, nails, and arms.

Rinse with warm water.

Dry with disposable towel.

Wash hands for 20 seconds!!
When to wash hands
When to wear gloves
When not to wear gloves
When to change gloves
Never re-use gloves
Dispose of soiled gloves
www.theicn.org/resourceoverview.aspx?id=58


Ready-to-eat foods = No washing or cooking
Safely handle with:
◦ Spatulas
◦ Gloves
◦ Tongs
◦ Dispensing Equipment

Fill glass with crushed ice. Add water until the
glass is full.

Place thermometer in center of ice water, not
touching the bottom or sides of the glass.

Agitate ice water to ensure even
temperature distribution. Wait until the
indicator stops.
Calibrate Thermometer (cont.)

The temperature should register 32 °F.

If not, adjust the calibration nut by holding it
with pliers or a wrench and turning the face
of the thermometer to read 32° F.
Thermometer Calibration Log
Date
Thermometer
Being Calibrated
Temperature
Corrective Action
Initials
Manager
Initials/Date
Changed to:
PHF/TCS
(Potentially Hazardous Food/Time and
Temperature Control for Safety Food)
Support Growth of Bacterial Pathogens:
 Nutrients
 Energy source (sugars, alcohols, amino
acids)
 Nitrogen source (amino acids)
 Vitamins and growth factors
 Minerals
 Available water (aw ), acidity (pH), etc.

Copyright© International Association for Food Protection®

Unbreaded Baked Chicken

Baked Sweet Potato Wedges

Romaine & Spinach Salad

Ranch Dressing

Fresh Berries

Fat-Free Chocolate Milk
Date
Time/
Time/
Time/
Food Item Temperature/ Temperature/ Temperature/
Initials
Initials
Initials
DATE
LOCATION/
UNIT
DESCRIPTION
TIME
TEMPERATURE
INITIALS
Date
Start
Time
Product Name
Temp
#1
Temp
#2
Amount
Prepared
Corrective Actions
End
Time
Employee
Initials
Verified
By/Date

How to handle an accident using a
chemical or toxic substance

Ingredients in the chemical or toxic
substance

Emergency contact information
Personal Hygiene
 Food Preparation
 Hot Holding
 Cold Holding
 Refrigerator,
Freezer, and Milk
Cooler
 Food Storage and
Dry Storage

Cleaning and
Sanitizing
 Utensils and
Equipment
 Large Equipment
 Garbage,
Storage, and
Disposal
 Pest Control

Employee Food Safety Training Record
Date: _____________________________
Location: __________________________
Directions: Use this form to record food safety
training provided to employees. Maintain this record
for a minimum of 1 year.
Employee Name
Length of Training and
Training Materials
Provided

Recognize the growth of foodborne
pathogens.

Identify food safety resources.

Demonstrate knowledge of safe food endpoint cooking temperatures.
1.
2.
3.
4.
5.
A
D
A
A
C
6.
7.
8.
9.
10.
B
B
B
C
A
Bacteria, Viruses,
Fungi, and Parasites
Food Safety
 Recognize
SOPs.
 Recognize
the importance of
the information
needed in SOPs.

Purpose
Tells why the SOP is important and what it is
used for

Instructions
Step-by-step procedures

Monitoring
The requirements are explained

Corrective Actions
Details are given for when the food safety
goals are not being met.

Verification and Record Keeping
Provides a place for monitoring activities and
corrective action taken.
Website
address
Resource
Center
Standard
Operating
Procedures
List of
SOPs
Purpose
Instructions
Monitoring
Corrective Action
Verification and
Record Keeping


Identify the 7 HACCP principles.
Recognize the Process Approach to HACCP.

What is HACCP?
Hazard Analysis Critical Control Points

Why is it important?
Provides a systematic approach to
identifying food safety hazards


What is its purpose?
Control specific, measurable hazards
What is the key to HACCP application?
Hazards must be measurable through:
Critical Control Points (CCP)
Critical Limits

Schools are required by federal law to have a
food safety program based on HACCP
principles.
USDA guidance for SFA is available at:
http://www.fns.usda.gov/fns/safety/pdf/HACCPG
uidance.pdf
◦ Conduct a hazard analysis.
◦ Determine critical control points.
◦ Establish critical limits.
◦ Establish monitoring procedure.
Identify corrective actions.
Keep records.
Review and revise your overall food
safety program periodically.

Example Flow / Operational Steps to Consider
Spinach
& Store
RomainePrepare
Salad
Receive
Hold
Serve

Example Flow / Operational Steps to Consider
Store
Prepare
Hamburger
Patty
Receive

Cook
Hold
Serve

Example Flow / Operational Steps to Consider
Store Lasagna
Prepare
Receive
Baked
Cook
Cool
Reheat
Hot
Hold
Serve
Institute of Child Nutrition
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800-321-3054
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Institute of Child Nutrition
The University of Mississippi
• Mission: To provide information and services that promote
the continuous improvement of child nutrition programs
• Vision: To be the leader in providing education, research, and
resources to promote excellence in child nutrition programs