Food Safety and Sanitation

Demonstration of Knowledge Q & A (.doc) - August 2008 by Rita Hamilton

Food Safety Plan - 6 Steps for Development - Materials distributed by the Child Nutrition Unit, Arkansas Department of Education at the "Completing the Steps for the Process Approach to HACCP" Workshop held March 7-8, 2006

Food Safety Plan - 6 Steps for Development - A Step By Step Guide

Overview - PowerPoint presentation
Step 1- Child Nutrition Program Description Form (.doc)
Step 2 - Standard Operating Procedures (SOPs) (.doc)
Step 3 - Process Approach to HACCP Recipes (.doc)
Step 4 - Monitoring the Procedures (.doc) - Food Safety Checklist Form
Step 5 - Establishing Corrective Action - Corrective Action Steps: When the child nutrition director or foodservice manager finds situations that must be corrected, refer to the Corrective Action in the specific Standard Operating Procedure that addresses the problem (Step 2).
Step 6 - Recordkeeping (.doc)
   Refrigerator and Freezer Log (.xls)
   Receiving Log (Transporting) (.doc)
   Production Records (.xls) - Lunch
   Production Record (.doc) - Breakfast
   Production Record (.doc) - After School Snack
   Employee Health Reporting Form (.doc)

Resources:

USDA's Food Safety Q & A (.doc) (July 11, 2005)
Rules and Regulations Pertaining to Retail Food Establishments (Updated June 2012)
USDA's Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles (.pdf) (June 2005)
Sample Standard Operating Procedures (SOP's) (link) - Developed by NFSMI
Biosecurity Checklist for School Foodservice Programs (.pdf)
Thermometer Information Resource (.pdf)

Ask Karen - Food Safety Education (link)

 

"Is It Done Yet?" - Food Safety Education (link)

Food Safe Schools Action Guide Kit (link)

Thermy Character Graphics (link)

Food Safety and Sanitation Training (.doc)