Description for the individual site plan should reflect what is done at preparation/serving location.Floor plan is not needed for process approach.Review and revise food safety program period.Develop and /or adapt prototype Standard Operating Procedures (SOPS) specific to site.Identify critical control measures and limits.Categorize menu items as process 1, 2, or 3.Describe each preparation/serving site.Ongoing review and plan revisions needed.Includes records to show plan is operational.Establishes and documents appropriate corrective actions taken.
Includes monitoring responsibilities and forms to be used.Identifies critical control points and control measures.Documents menu items in appropriate HACCP process category.Actions or activities used to prevent, eliminate or reduce hazards are similar.Menu items are grouped into a given food preparation process that have similar hazards.Establish critical control point monitoring ĭifferences Between Traditional and Process Approach.Documented HACCP controls can prevent foodborne illness from occurring.Visual inspections of food product cannot detect pathogens.Foodborne illness outbreaks are major financial and public relations cost to the food service industry.Why is HACCP the “Gold Standard” in food service? develops monitoring procedures to determine if the hazards identified are effectively controlled.determines the critical control points in a food process.What is Hazard Analysis Critical Control Point (HACCP)? A scientific and rational approach to food safety which: Purpose of School Food Safety Program Ensure the delivery of safe foods to children in school meal programs by controlling hazards that may occur or be introduced into foods anywhere along the flow of food from receiving to service – USDA Guidance School Food Safety Program Based on Process Approach to HACCP Principles USDA Guidance - June 2005 Effective ASAP/n o later than 2011-12 school year.USDA anticipates minor updates for meal/milk service on school buses, in hallways, kiosks, classrooms, or other areas outside cafeteria.Food safety plan based on HACCP must be applied to any facility or part of facility where food is stored, prepared or served for FNS programs.
#Haccp process 3 complex food prep plus#
USDA Food Safety Requirements Schools with HACCP based food safety program in place may retain their current program if it includes all the HACCP principles listed in USDA guidance Schools participating in the NSLP and/or SBP.USDA Food Safety Requirements 4.Implement Food Safety Program based on Hazard Analysis Critical Control Point (HACCP) principles “Meals not served” is response if there is no meals service at school listed on Schedule A.Info is obtained from Schedule A of on-line contract.DPI must report # of inspections to USDA.State/Federal Audits to Assure Compliance USDA Food Safety Requirements Public Law 108-265 3. Post copy of most recent safety inspections at each preparation/serving site.USDA Food Safety Requirements Public Law 108-265 2. Request two annual food safety inspections for each preparation/serving site participating in NSLP and/or SBP USDA Food Safety Requirements Public Law 108-265 1. Final rules to formalize food safety requirements published on Augform comments.Food Safety ProgramBased on Process Approach to HACCP Summer 2011
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