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Provides a food safety plan structure, staff overview and refresher training placeholders, equipment and menu item organization, and detailed hazard control elements covering time/temperature, cooking, cooling, reheating, hot and cold holding, SOPs, monitoring, documentation, and 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a School Food Safety\nProgram\nThe National Food Service Management Institute\nThe University of Mississippi ET66-05(PW-Print)\n2006\nSuggested Reference Citation:\nU.S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2006). Developing a school food safety program participant’s workbook. University, MS: Author.\n© 2006, National Food Service Management Institute, The University of Mississippi June 2006\nThe Developing a School Food Safety Program training materials were written to accompany the U. S. Department of Agriculture’s Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles. The Guidance for School Food Authorities resource is available at \u0013 HYPERLINK \"http://www.fns.usda.gov/\" \\h \u0014http://www.fns.usda.gov.\u0015 The National Food Service Management Institute developed these materials in cooperation with the USDA Food and Nutrition Service’s Child Nutrition Division and the Food Safety Unit. USDA recommends the Process Approach because it gives you flexibility to create a food safety program specific to your foodservice operation.\nThe Process Approach was originally developed by the Food and Drug Administration (FDA) for retail food establishments. Follow your State and local public health requirements and your school district policies and procedures.\nFood Safety Plan\nSchool District:\nSchool:\nThis program was developed (Date)\tby\n(Name)\t(Title)\t, for the (Name of District)\nand is intended for use at the (School)\t. The program follows the USDA guidance on developing a food safety program based on the Process Approach. All standards in this plan are based on the\n(Year, State or Local Food Code)\t,\nSchool Foodservice Staff\nFoodservice Equipment Inventory\nFoodservice Equipment Inventory\nCategorize Menu Items According to Food Preparation Processes\nMenu Items\nDirections: Identify where your recipes and monthly menus will be located and the length of time they will be kept on file.\nRecipes in the foodservice office are located\t(Where) and will be kept on file for\t.\nMonthly menus are located\tand will be kept on file for\t.\nThe Process Approach\nThe (Name of School)\twill assign each menu item using Process #1 – No Cook Preparation Process Worksheet, Process #2 – Same Day Service Preparation Process Worksheet, and Process #3—Complex Food Preparation Process Worksheet. The Worksheets will be posted (Location)  \t\t\t and a copy will be kept on file (Location)\t\t. Changes to the menu items will be reflected in the worksheet on a continuous basis.\nAll foodservice personnel, including permanent and substitute employees, will be given an overview of the Process Approach. Periodic refresher training for employees will be provided (Frequency)\t.\nAn easily accessible copy of an explanation of the Process Approach taken from the USDA Guidance document will be available (Location)\t.\nProcess #1  No Cook\nKeep food at or below 41 ˚F Degrees.\nMenu Item\nRecipe Number\nControlling Hazards for Process #1\nTemperature controls:\nCold holding\nSOPs:\nPersonal hygiene\nWashing fresh fruits and vegetables\nLimiting time in the temperature danger zone\nVerifying receiving temperatures of food\nDate marking of ready-to-eat food\nProcess #2  Same Day Service\nCook to correct temperature. Hold and serve at 135 ˚F or above.\nMenu Item\nRecipe Number\nTemperature\nControlling Hazards for Process #2\nCooking\nTemperature controls:\nCooking\nHot holding\nSOPs:\nPersonal hygiene\nLimiting time in the temperature danger zone\nVerifying receiving temperatures of food\nProper storage of food\nProcess #3  Complex Food Preparation\nLimit time in the Danger Zone (41 ˚F – 135 ˚F)\nMenu Item\nRecipe Number\nTemperature\nControlling Hazards for\nProcess #3\nCooking\nCooling\nReheating\nTemperature controls:\nCooking\nCooling\nHot holding\nReheating, if applicable\nCold holding\nSOPs:\nPersonal hygiene\nLimiting time in the temperature danger zone\nVerifying receiving temperatures ","cbCaihPzUlWqvnN2","https://ap.wps.com/l/cbCaihPzUlWqvnN2","docx",450356,22,"English","# Food Safety Plan\n## Food Safety Plan overview and assignments\n## Foodservice staff and training overview\n## Foodservice equipment inventory\n## Categorizing menu items by preparation process\n## The Process Approach\n## Controlling hazards by process (#1 no cook, #2 same day service, #3 complex)\n## Standard Operating Procedures (SOPs)\n## Monitoring and documentation responsibilities","[{\"question\":\"What approach is used to develop the school food safety program?\",\"answer\":\"The program follows USDA guidance for developing a food safety program based on the Process Approach to HACCP principles.\"},{\"question\":\"How are menu items categorized for food preparation?\",\"answer\":\"Each menu item is assigned to Process #1 (No Cook), Process #2 (Same Day Service), or Process #3 (Complex Food Preparation) using the corresponding process worksheets.\"},{\"question\":\"What are the key hazard controls included for each process?\",\"answer\":\"Controls include temperature and time management, specific cooking/cooling/reheating steps, and standard operating procedures such as personal hygiene, limiting time in the danger zone, and verifying receiving temperatures.\"}]","Template for Developing a School Food Safety Program | DOCX",1791603201,55]