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Nutrition Services Update
Nancy Rice, M.Ed., RD, LD, SFNS
Nutrition Services Director
Clayton County Public Schools
October 2, 2006
Program Statistics To Date
• Average number of meals served daily:
42,225 lunches & 15,000 breakfasts
• Percentage of Free Meals: 61.34%
• Percentage of Reduced Meals: 11.44%
• Percentage of Paid Meals: 27.22%
• Dollar value of USDA Commodities
allocated this SY: $1,488,430.00
• Number of SNP Employees: 620
Our Mission
• Our mission is to enhance student
learning by sustaining an attitude
of good customer service while
providing quality, affordable meals
that will be both acceptable to
students and nutritionally sound.
Program Administration
• USDA through Georgia Department of Education
– Federal Regulations
– State Board Policy & Procedures
– State Standards
– State Law
– State Nutrition Program Criteria & Procedures (i.e.,
Adult Meals Procedure)
• Georgia Department of Human Resources
– Health Inspections
• Office of Inspector General
• Fire Inspector and several other regulatory agencies
2004 Congressional Reauthorization
of the Child Nutrition Act
• Develop and
implement a
Wellness Policy
• Develop and
implement a
HACCP Plan
HACCP Background
• Concept originated almost 50 years ago
• Became a reality in 1971
• NASA & the Pillsbury Company
– “To ensure 100% assurance against
contamination of the food supply in space by
bacteria, pathogens, toxins, and chemical and
physical hazards”
• HACCP is used extensively in the food processing
industry
• Considered a “best practice” in monitoring food
safety and sanitation
HACCP and Food Safety
• The CDC estimates that as many as
76M people become ill annually due to
contaminated food; 325,000 are
hospitalized and 5,000 die as a result.
• HACCP - a food safety and selfinspection system that identifies
potentially hazardous foods and proper
handling procedures
Foodborne Illness (FBI)
• In its simplest form, foodborne
illness results from ingesting
foods containing live
microorganisms or their toxins
• Also includes physical and
chemical causes, as well
Incidence of Foodborne Illness
• Outbreak – is an
incidence of
foodborne illness
that involves two or
more people
• Common
symptoms similar
to the flu: vomiting,
cramps, diarrhea
Foodborne Outbreaks and Illnesses
are on the Increase
• Most recently, spinach & bottled carrot
juice
• Increase in “at risk” populations
• More meals prepared and eaten outside
the home
• Newly recognized microorganisms that
cause foodborne illnesses
• The globalization of the food market
Food Microbiology
• Any food can be a vehicle for FBI, but
some are more likely to be involved
than others.
• Potentially Hazardous Foods –are
generally high in protein and in
moisture
• Pathogen – is a disease causing
microorganism
Contamination
• The unintended
presence of
harmful
substances such as
microorganisms in
food and water
Common Microorganisms
Causing Foodborne Infections
• Salmonella
• Campylobactor jejuni
• Escherichia coli
Common Microorganisms
Causing Foodborne Intoxication
• Staphylococcus aureus
• Clostridium botulinum
• Clostridium perfringens
The Nutrition Director’s Role in
Advocating Food Safety Practices
• Must instill a sense of urgency about the
realities of foodborne illnesses to the staff
• Must educate staff on food safety and
related topics of microbiology,
epidemiology and food science to the staff
• Must take a proactive role to design a food
safety plan that accomplishes the objectives
of sound, effective food safety procedures
and practices; i. e., HACCP SOP’s.
HACCP:
The Seven Principals of HACCP
1. Identify hazards & assess their
severity & risks
2. Identify the critical control points
(CCPs)
3. Establish critical limits for preventive
measures
4. Establish standard operating
procedures to monitor CCPs
HACCP:
The Seven Principals of HACCP
Establish corrective action to be taken
when monitoring shows that a critical
limit has been exceeded
6. Establish effective record-keeping
procedures
7. Establish standard operating
procedures to verify that the system is
working
5.
Standard Operating Procedures
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Please refer to your handout
There are 11 sections to the SOP’s
There will be 40 final SOP’s
32 are still in draft form now
8 have been completed and
implemented to date
• Example: C3. Ice Machine Usage
Summary
• While it is the responsibility of the
nutrition services leadership to have the
necessary knowledge base and
understanding of food handling principles
to design a HACCP plan, it is the
responsibility of all school system leaders,
administrators and staff to support its
implementation to make it successful for
the overall food safety for our students and
other customers.
Thank you!