Food Safety Plan - Arkansas Department of Education

Food Safety Plan

DISTRICT NAME: _____________________________

SITE NAME: _________________________________

DATE REVISED: _______________________________

ARKANSAS DEPARTMENT OF EDUCATION

DIVISION OF ELEMENTARY AND SECONDARY EDUCATION

CHILD NUTRITION UNIT

In accordance with Federal law and U.S. Department of Agriculture (USDA) civil rights regulations and

policies, this institution is prohibited from discriminating on the basis of race, color, national origin, sex,

age, disability, and reprisal or retaliation for prior civil rights activity. (Not all prohibited bases apply to

all programs.)

Program information may be made available in languages other than English. Persons with disabilities

who require alternative means of communication for program information (e.g., Braille, large print,

audiotape, and American Sign Language) should contact the responsible State or local Agency that

administers the program or USDA¡¯s TARGET Center at (202) 720-2600 (voice and TTY) or contact USDA

through the Federal Relay Service at (800) 877-8339.

To file a program discrimination complaint, a complainant should complete a Form AD-3027, USDA

Program Discrimination Complaint Form, which can be obtained online, at

, from any USDA office, by calling (866) 632-9992, or by writing a letter addressed to

USDA. The letter must contain the complainant¡¯s name, address, telephone number, and a written

description of the alleged discriminatory action in sufficient detail to inform the Assistant Secretary for

Civil Rights (ASCR) about the nature and date of an alleged civil rights violation. The completed AD-3027

form or letter must be submitted to USDA by:

mail:

U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence

Avenue, SW Washington, D.C. 20250-9410; or

fax:

(833) 256-1665 or (202) 690-7442;

email:

program.intake@.

This institution is an equal opportunity provider.

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Table of Contents

Introduction

5

Regulatory Guidance

6

HACCP

Understanding Possible Hazards

7

Developing a HACCP Plan

8

Process Approach to HACCP

12

Sample Standard Operating Procedures

Facility and Equipment Maintenance

13

Pest Control

15

Personal Hygiene

17

Employee Health Policy

19

Hand Washing

21

Storing and Using Poisonous or Toxic Chemicals

24

Cleaning and Sanitizing Food Contact Surfaces

26

Ice Machine Usage

29

Using and Calibrating Thermometers

31

Receiving Deliveries

32

Preventing Cross Contamination During Storage and Preparation

35

Washing Fruits and Vegetables

37

Controlling Time and Temperature During Preparation

39

Tasting Methods

41

Using Time Alone as a Public Health Control to Limit Bacteria Growth in

Time/Temperature Control for Safety Foods

42

Thawing Foods

44

Cooking Time/Temperature Control for Safety Foods

45

Date Marking Ready-to-Eat, Time/Temperature Control for Safety Foods 47

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Using Suitable Utensils When Handling Ready-to-Eat Foods

49

Hot and Cold Holding for Time/Temperature Control for Safety Foods

51

Preventing Contamination at Food Bars

54

Serving Food

56

Breakfast in the Classroom

58

Bus Meal Service

59

Food to be Served Off Site, In Kiosks, Hallways, Concession Stands,

62

Classrooms, School Courtyards, or Other Locations Outside the Cafeteria

Sack Lunches

63

Serving Safe Food to Students with Food Allergies

64

Transporting Food to Remote Sites (Satellite Kitchens)

66

Cooling Time/Temperature Control for Safety Foods

69

Reheating Time/Temperature Control for Safety Foods

71

Machine ware Washing

73

Visitors in Foodservice

75

Handling a Food Recall

76

Responding to a Foreign Object Complaint

78

Communicating During a Foodborne Illness Outbreak

80

Communicating Norovirus Prevention Methods

80

Assembling a Bodily Fluid Kit

83

Cleaning and Disinfecting Body Fluid Spills

86

Share Table

91

Food Safety Checklist

94

Sample Food Production Records

98

Sample Receiving Records

100

Sample Damaged or Discarded Product Log

101

Sample Refrigeration/Freezer Log

102

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Sample Thermometer Calibration Log

103

Sample Dish Machine Temperature Log

104

Sample Foodborne Illness Incident Report

105

Sample Physical Hazard Incident Report

106

Sample Grab and Go Meal Form

109

Resources

110

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