Transcript Team Up Food Safety

Team Up for Food
Safety
Conejo Valley Unified School District
Conejo Valley Unified School District

Conejo Valley USD serves the communities of Newbury Park, Thousand
Oaks and Westlake Village in the Eastern Ventura County.

Student enrollment : 20,100 ( declining)

27 schools- 18 elementary, 5 middle schools, 3 comprehensive high
schools and 1 continuation high school.

23% students eligible for free and reduced price meals
Production Style
Central kitchen:

Receives ingredients

Prepares meals and salad bar items.

Individually packages as cold pack.

Transports to 15 elementary sites

Elementary (satellite) sites: Receive meals from central kitchen.
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Re-therm at the site. Maintain cold chain for produce.
Middle and High Schools:
Order, prep, cook and serve- full service sites.

Farm-to-School program – includes sourcing local, seasonal crops, classroom
nutrition education, garden-enhance learning.
How to Create a Food Safety Culture

Identify barriers
Provide resources:
Time, equipment, training

Consider the adult learner
Make it relevant

Develop staff capacity
Part of the routinethis is how “we” do it

Provide policies, procedures

and follow up
Evaluation-incorporate into employee
performance standards
Monitor via site inspection, review and health
department.
Food Safety begins with Menu Planning

Plan menu – what type of items? Equipment? Prep-style?

Articulate and Integrate HACCP Plan :

Procurement- How will I get the ingredients I need?

Create specifications- include food safety elements

Bids

Responsive and responsible bidder
Receiving
Check every delivery

Monitor temperatures, packaging etc.

Teachable moment: If every delivery driver knows you check- they will follow
procedures! Create the expectation!
Central Kitchen- New Recipe
1200 Chili Verde Burritos
Central Kitchen Prepping –Mo’ Beans Please!
Prep Site
Staff Development

Engage Staff in the process- from new hire orientation, staff evaluations, and
training. Don’t reinvent the wheel, but make it your own.

Resource: “Food Safety in Child Nutrition Programs”

Food safety in every tool:
o
Menu production Worksheets- include temperature monitoring – ensure food
safety monitoring is aligned with the tools/records used daily.
o
Make them “user friendly”
o
o
Allocate time to check
o
Write it into the job description
Recipes – Include CCP’s
Food Safety and Farm to School
 With
more scratch cooking, raw ingredients
and fresh produce there are additional
things to consider.
Empowering staff
to share their
skills
Use train-the –
trainer model.
Identify staff
to share with
co-workers.
Make it Fun!
Myths and Facts Game
 Myth:
I can place salad bar items on the
counter for a while before I place them in the
salad bar.
 Fact:
leaving things out on the counter even for a
short time puts the food at risk for bacteria growth
increasing the risk for food borne illness.
Myths and Facts
 Myth:
Once the food has been
cooked, ALL the bacteria is
gone so I don’t need to worry
about food safety.
 Fact:
The possibility of bacteria
growth actually increases after a
food item is cooked because of
the drop in temperature. This is
why it is important to hold hot
foods at the correct
temperature.
Myths and Facts
What
have you heard?
Receiving

NEVER store items directly on the floor.

Put away deliveries promptly.

Kitchen doors need to remain closed, unless
screens are present.
Proper Refrigerator
Storage:
Always store in this order to
prevent food safety hazards.
Handling: FATTOM
TOSS or SERVE
TOSS or SERVE?

You had a morning breakfast
catered at 10am where the school
staff requested the salad bar. After
the breakfast, you realize no one
put the carrots away and it is now
12:30pm and you want to serve
those carrots for lunch. You touch
some of the carrots and they seem
cold. Do you toss them or serve
them?
TOSS or SERVE?

It’s California Thursday and you
receive fresh chicken at 39 degrees
F early in the morning. The chicken
was put away in the refrigerator
that had a temperature of 40
degrees F. It is now time to cook it
for lunch. Do you toss it or serve it?
TOSS or SERVE?

You receive your morning order of
milks for the day. When you are
putting the boxes away, the driver
apologizes for being 2 hours late
and tells you that he didn’t have
enough ice chests to fit all of the
milk in, but figured it would stay
cold because he has done it
before. You temp the milk and see
that it is 50 degrees F. Do you toss
them or serve them?
Connecting with the Classroom
Introducing Salad Bar Etiquette to Kinders
CVUSD Contact Information

Website: http://www.conejousd.org/business/ChildNutrition.aspx

Facebook page: https://www.facebook.com/pages/Child-NutritionCVUSD/289862581168962
Sandy Curwood, RDN, MS
Director, Child Nutrition Services
Conejo Unified School District
1400 East Janss Road
Thousand Oaks, CA 91362
805-497-9511 ext 256
[email protected]
Take Home Moment
Food safety is everyone’s
responsibility- Create and
maintain a culture of food safety.
Integrate food safety into every
aspect in your organization.