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FOOD SAFETY PROGRAM
USDA FOOD SAFETY REQUIREMENTS
Effective July 1, 2005 USDA Interim Rule published June 15, 2005 Final rules to formalize food safety
requirements published on August 8, 2008 form comments
Public Law 108-2651. Request two annual food safety inspections for
each preparation/serving site participating in NSLP and/or SBP
Public Law 108-2652. Public Notification
• Post copy of most recent safety inspections at each preparation/serving site
• Provide copy upon request
Public Law 108-265
3. State/Federal Audits to Assure Compliance
DPI must report # of inspections to USDA Info is obtained from Schedule A of on-line contract “Meals not served” is response if there is no meals
service at school listed on Schedule A
4. Implement Food Safety Program based on Hazard Analysis Critical Control Point (HACCP) principles
Schools participating in the NSLP and/or SBP Guidance issued on June 10, 2005
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
WHAT IS HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)?
A scientific and rational approach to food safety which:• analyzes potential hazards• determines the critical control points in a food
process• develops monitoring procedures to determine if
the hazards identified are effectively controlled
PRINCIPLES OF HACCP
Conduct a hazard analysis Identify critical control points Establish critical control point monitoring Establish corrective action Establish verification procedures Establish record keeping
HACCP CERTIFICATION Getting HACCP certification is your first step in
developing effective HACCP Plan. BD Food Safety provides HACCP training and food safety training
Location - BD Training Center
Training Dates - September 14&15, 2016 {8:00 am – 4:00 pm}
Pricing & Discounts - $399 per person{5% off for 3 or more participants}{10% off for 5 or more participants}
Register By - Sept 12
Location - BD Training Center
Training Dates - October 11&12, 2016 {8:00 am – 4:00 pm}
Pricing & Discounts - $399 per person{5% off for 3 or more participants}{10% off for 5 or more participants}
Register By - Oct 09
Location - BD Training Center
Training Dates - November 10&11,2016 {8:00am – 4:00pm}
Pricing & Discounts - $399 per person{5% off for 3 or more participants}{10% off for 5 or more participants}
Register By - Nov 08
IHA ACCREDITED INSTRUCTORS FOR HACCP COURSE:
– Bartosz Dobek – Tel: 815-641-6404,
email: bartdobek@bdfoodsafety.com
– Carmen Ciocan – Tel: 847 – 877 – 9668,
email: carmen.ciocan@gmail.com
CONTACT US
FOOD SAFETY CONSULTANTSBartek Dobek
Tel: 815-641-6404 e-mail: bartdobek@bdfoodsafety.com
Training options and registration e-mail: training@bdfoodsafety.com
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