Transcript food safety in schools

FOCUS ON FOOD SAFETY
IN SCHOOLS
Red Clay School Nutrition Services, Wilmington, Delaware
Jessica Terranova RD, LDN – Director of Nutrition Services
RED CLAY CONSOLIDATED
SCHOOL DISTRICT
• Red Clay School Nutrition Services provides meals to:
• 25 Public Education Schools
• Rural Sites: 20 schools
• Urban Sites: 5 schools
• For 2014-2015 School Year,18 of the 25 schools were
operating as CEP schools
• Percent free and reduced in the 7 non-CEP schools: 20.51%
• District Enrollment: 17,510
RED CLAY SCHOOL NUTRITION PROGRAM
• All sites serve breakfast and lunch
• Some sites also offer dinner and after
school snack
• District-wide Average Daily Participation
and sales:
• ~5,610 reimbursable breakfasts/day
• ~11,600 reimbursable lunches/day
• ~$4,400 per day in a la carte and second
lunch purchases
• ~$750 per day in Adult Meal and A la carte
purchases
RED CLAY NUTRITION SERVICES STAFF
• 6 Administrative Nutrition Office Staff
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Director
Nutrition Specialist
Financial Specialist
2 Secretaries and 1 Clerk
• 17 Managers and Assistant Managers
• Including 3 Field Operations Managers and a
Production Manager
• 3 Meal Handlers
• 194 Cafeteria Staff
• 38 substitute workers on the roster to fill in as
needed
RED CLAY SCHOOL MEALS
RED CLAY SCHOOL MEALS
HOW DOES RED CLAY ADDRESS FOOD
SAFETY IN THE SCHOOL CAFETERIAS
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HACCP MANUAL
BASIC SANITATION AND CLEANLINESS PROCEDURES
EMPLOYEE TRAINING PROGRAMS
ALLERGEN MANAGEMENT
RECIPE/PROCESS INSTRUCTIONS
EQUIPMENT
MONITORING
Let’s take a closer look………
DEVELOPMENT OF OUR HACCP MANUAL
• HACCP Committee – including director, specialist,
managers, cooks, lead workers, and general workers
to ensure standard operating procedures were
practical in the field
• Committee met regularly for the first 4 years to evaluate
the manual and ensure compliance; made
modifications to SOP’s as needed
• Annual review of the HACCP manual to ensure
continuous updates as department policies and
procedures change
HACCP – 7 PRINCIPALS
Our HACCP Manual addresses each of the 7 HACCP principals
1. Hazard Analysis
2. Critical Control Point Identification
3. Establishment of Critical Limits
4. Monitoring Procedures
5. Corrective Actions
6. Record Keeping
7. Verification Procedures
BASIC SANITATION AND
CLEANLINESS PROCEDURES
• Service Contract with FSS (Food Safety Solutions)
• Cleaning and sanitation chemicals are provided
• Extensive audit completed monthly to:
• Review compliance with proper use of chemicals
• Review staff compliance with HACCP Procedures
• Ensure we are compliant with Board of Health
procedures
• Cleaning and Sanitation Procedures are outlined in our
HACCP Manual and the FSS Handbook.
• Cafeteria Managers ensure compliance in operation
daily.
EMPLOYEE TRAINING PROGRAMS
• FSS provides training for new employees upon
hire and for existing employees as needed.
• Monthly training provided to all staff by FSS on
various Food Safety Topics.
• All Managers, Lead workers and Cooks are
required to have a current ServSafe Certification
• All employees will be required to take and pass
a Basic Food Safety Course starting spring 2016
MONTHLY CALENDAR TRAINING
PROVIDED BY FSS
Monthly Topics for the 2015-2016
School Year:
 Chemical safety
 Cross contamination
 Food Contact Surfaces
 Table Cleaning
 Time and Temperature
 Thermometers and Calibration
 Food Safety Documentation
 Service Temperatures
 Safe food handling
 Cloth buckets and Handwashing
Each training is 15 minutes and
counts as a ¼ credit for
Professional Standards
ALLERGEN MANAGEMENT
HOW DOES RED CLAY ENSURE THE SAFETY OF STUDENTS
WITH FOOD ALLERGIES PARTICIPATING IN THE SCHOOL
MEALS PROGRAM?
• Computer program discreetly identifies students who
have food allergies once they enter their PIN number;
locking the screen.
• Electronic communication between health reporting
in student database with nutrition point of sale
software, semi-automatic uploading of data.
ALLERGEN MANAGEMENT
CONTINUED…
• Allergy Training with all school staff at Back to School In-Service
as well as individual school training on cross contamination and
specific student needs at schools where special allergy menus
are prepared.
• Allergy letter to parents prior to year start with Allergy Action
Plan Form.
• This aids in collecting required documentation and discerning
allergies from intolerances
• Continuous communication with nurses and teachers to confirm
procedures and responsibilities to students with allergies.
ALLERGEN MANAGEMENT –
SPECIAL MENUS
• Ingredients – review all current labels from manufacturer and
physical commodity ingredient labels. Store allergen
information in database.
• Review information monthly, communicate with
manufacturer Rep.’s for changes, review new commodity
delivery product labels.
• Allergen Menus – Customized for each individual Student
based on his/her allergens. Only for students with physician
signed form or communicative parent.
• Pay close attention to dressings, sauces, sides, garnishes,
beverages, snacks. Ensure it is clear on menu if it is exclusive to
the items listed on the menu and anything not listed is off-limits,
and if daily offerings are excluded.
ALLERGEN MANAGEMENT –
MENUS CONTINUED….
• Extra Precautions: Base Kitchen or Bakery Items: Off-limits for severe
allergies due to potential cross contamination.
• Standard Allergy Meals – An allergen free meal offered to students
with documented allergens as per student data card but no physician
note (Turkey Salad, plain fruit/vegetables, water)
RECIPE/PROCESS INSTRUCTIONS
The following are all included in recipe
instructions to ensure safe food preparation:
• Critical Control Points and Corrective Actions are
included in all standardized recipes
• Detailed instructions on cleaning surfaces before using,
hand washing, when and how many temperatures to
take
• Helps new staff members
• Sets the standard practice and reinforces HACCP
manual
RECIPE/PROCESS INSTRUCTIONS
CONTINUED……
• Include information on transporting/
receiving foods, containers used, cooling
procedures, reheating procedures.
• Leftover Policy – include information on
how to assess if food has been maintained
throughout service or compromised either
by time/temp or exposure to contaminants
(student hands, server hands etc.)
• Practice FIFO (First In First Out)
RED CLAY
RECIPE
INSTRUCTIONS
EQUIPMENT
Our department has purchased several pieces of
equipment to assist with assuring food safety
• Blast Chiller – Cools foods rapidly to get the food
out of the temperature danger zone quickly
• Reduces the temperature of cook food from 158oF to
37oF or below within 90 minutes
• Also improves the quality of leftovers
EQUIPMENT CONTINUED
SMART Temps Temperature Management System
• Cloud based storage, around-the-clock
temperature logging designed to monitor
coolers, freezers, the flow-of-Food and act as a
HACCP compliance tool.
• SMART Guard® - Monitors coolers and freezer
temperatures
• SMART Shield® - Monitors temperatures and
assists with the flow-of-food and HACCP
Compliance
SMART SHIELD®
• Each school has SMART shield handheld units used to
take temperatures of food during preparation, serving
and cooling.
• Temperatures can be monitored from any computer,
24/7 by logging into the website with username and
password.
• Easy to record temperatures - no paper documentation
necessary. Automatically communicates temperatures
to the Cloud.
• Increases temperature accountability
• Process: select item on the screen you are temping,
place probe into item to record temperature. If item is
not within the established temperature range – you are
notified to take corrective action.
SMART GUARD®
• Allows 24/7 monitoring of refrigeration
and freezer temperatures
• Sends an alert (E-mail, call and/or text)
when the temperature of a unit rises
• Can review temperature patterns during
a power outage or due to a mechanical
issue with the unit to determine if food
needs to be discarded.
MONITORING
• Annual report provided by FSS to
show the number of non-compliant
issues noted while FSS was
completing their monthly site
audits.
• This is a great tool for department
management staff to assess where
training needs are and what
schools need to be monitored
more closely.
MONITORING
Monthly performance report is sent
electronically to show the number of
temperatures taken at each school.
Each school has a target number of
temperatures they should take based on the
number of serving lines, lunches and meals
served. This tool helps managers assess the
frequency of temperature taking throughout
the flow of the food in the kitchen.
TAKE HOME MOMENT
• Create a diverse HACCP team
• Utilize new technology and equipment to strengthen
HACCP compliance and implement new procedures
within your HACCP plan
• Monitor HACCP compliance through regular audits
• Regularly train staff and stress importance of compliance
• Develop a troubleshooting exercise for employees to assess
in groups using a real life scenario
• Review HACCP plan annually, or as needed, for necessary
revisions to reinforce the plan