Developing a Food Safety Program
1- Write a description of your site. Include:
-Overview of your facility (how many students, participants, type of facility,
location, etc)
-Average daily participation for breakfast and lunch
-Food service staff (who prepares the meals, number of staff, names, titles)
-Equipment (what equipment is available in the kitchen, cafeteria, dining area
and how many of each)
-Menu (copy of cycle or other site breakfast, lunch, snack, supper menus)
-List where food items are purchased (list suppliers or company names)
2- Develop and document site specific standard operating procedures.
(USDA/NFSMI HACCP-based SOPs can be used as an example)
3-
Identify and document all menu items according to the Process Approach
to HACCP Principles. (List each food item identifying if it is a No-Cook, Same Day or
Complex Process)
4- Review all recipes (standardized or local) and record the critical control
points.
5- Establish monitoring procedures. (what protocols will be used to monitor the food
safety practices, who will monitor, when and how frequent will monitoring take place,
where will it be documented)
6- Establish corrective actions. (if there is a non-compliance, how will it be corrected)
7- Develop recordkeeping logs. (USDA or other developed logs). List where each log
will be kept. (receiving, cooling, refrigerators, freezers, monitoring, corrective action,
training, etc)
8- Review and revise food safety plan as changes occur or yearly.