Food Safety Plan



Suggested Training ChecklistEach person working in the school nutrition programs should obtain the required number of hours of job-specific training per year; the minimum is 4 hours for people generally working less than 20 hours a week. This checklist is a sample of potential topics to use for training, especially for those with different duties in school nutrition. This may include substitute or temporary workers, student workers, new or volunteer staff, office staff who assist as cashiers or with determining eligibility, and teachers administering the point of service.Name Position Hours per Week Start Date DescriptionTraining CodeAmount of TimeCompleted Date If NotApplicableAnnual TrainingsCivil Rights Annual Training – if working directly with students3410Blood-borne Pathogen Training – if applicable3450Employee Health Reporting Agreement – signed and on file for all staff3450Emergency Preparedness – Fire and tornado, etc. 3240Health Training – First Aid, Heimlich maneuver, CPR3450Disclosure Agreement – “need to know” rule2330General Standard Operating Procedures (SOP) as found in your Food Safety Plan – select as appropriate for staff members3220Hand Washing2600Personal Hygiene/Health3450No Bare Hand Contact When Handling Ready-to-Eat Foods/Glove Use2600Visitors in Food Service3220Using and Calibrating Food Thermometers2620Facility and Equipment Maintenance2140Food Storage2500Storing and Using Chemicals2520Washing Fresh Fruits and Vegetables2600Preventing Cross Contamination2600Date Marking / Temperature Control for Safe Food2600Holding Time/Temperature Control for Safe Food2600Serving Food2200Preventing Cross-Contamination 2600Cleaning and Sanitizing Food Contact Surfaces2600Wiping Cloths2600Allergens2600Other InformationNutrition Education and Product Knowledge1200Cashier Training / Money Handling2300Point of Service (POS) Training, Computer Training2300Healthy School Environment, Merchandising3230, 4160Customer Service4130Local Wellness Policy (LWP)3420Smart Snack Compliance3350Professional Standards Compliance3430Other SN Program Staff – Breakfast in the Classroom, Special Milk, Wisconsin School Day Milk, Afterschool Snack, or Fresh Fruit and Vegetable ProgramsBasic Program Requirements2000, 4120Point of Service (POS) Training2300Offer Versus Serve (OVS) Training2220Civil Rights Annual Training – if working directly with students3410Determining, Confirming or Verifying OfficialsEligibility Manual for School Meals 3100Civil Rights Annual Training3410I understand that these procedures and trainings were developed to protect the safety of students and other food service customers. I agree to follow these policies and ask questions when I need clarification.Employee/Volunteer Name and SignatureDatePerson in Charge/Supervisor SignatureTraining Session RosterSchool Site(s)Date:Topic:Length of Time:Presenter:Training Materials Used: Attendance Sign In:Please keep this documentation on file for continuing education reference and for 3 years plus the current school year per record retention rules. ................
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