School HACCP/Food Safety

In 2004, as passed in the Child Nutrition Reauthorization Act, each Local Educational Agency (LEA) is required to implement a Food Safety Program Based on the Process Approach to Hazard Analysis Critical Control Point (HACCP) Principles by July 1, 2005.  The requirements included in the law apply to all schools participating in the School Nutrition Programs (e.g. National School Lunch Program, School Breakfast Program, and Special Milk Program).

The Montana Office of Public Instruction, School Nutrition Program’s staff is very proud of the food safety and sanitation practices followed by Montana school food service program staff, as witnessed during scheduled audits or annual visits. State Agency staff will provide regular training and technical assistance on School-Based HACCP to school personnel via regional and statewide workshops, Montana Lunchline electronic list serve and individual school visits.

 

Developing a School Food Service Program Based on the Process Approach to HACCP Principles

Under this same Act, it is also required that School Food Authorities receive two food safety inspections from the local county sanitarian each year. Food Service Authorities are encouraged to send a written request to their local county sanitarian inviting them to inspect their program to meet this new requirement. Utilize the sample memorandum on school stationary in corresponding with local sanitarians.
Letter to Request Sanitation Inspection

Schools should have a Food Safety -HACCP Plan started by the end of school year 2005-06.  The USDA recognizes that HACCP is a process that takes time, and that LEAs may be in different stages of readiness by the end of the school year.  Education and training is a critical step and the foundation of implementing an effective food safety plan. It is recommended that schools follow the steps outlined in this handout:
Steps to Developing a Food Safety/HACCP Plan

The Office of Public Instruction, School Nutrition Programs has partnered with other food safety stakeholders to meet common food safety training needs and requirements in Montana. The Montana School-Based HACCP Partnership Team includes the Office of Public Instruction, School Nutrition Programs, Montana State University (MSU) Extension Food and Nutrition, Department of Public Health and Human Services (DPHHS), the Montana Department of Livestock and MSU College of Agriculture.

• ServSafe Food Safety Training 8 hour* - Certification This intensive ServSafe Food Protection Manager Certification Training of the National Restaurant Association (NRA) will give foodservice managers the knowledge they need to understand HACCP concepts.  Participants are given an in-depth knowledge of food safety and sanitation.  The certification is good for 5 years and must be retaken every five years as recommended by the NRA.

• ServSafe Food Safety Training 4 hour - Employee This basic ServSafe Training of the National Restaurant Association (NRA) will give foodservice employees the knowledge they need to understand the basics of food safety and sanitation.  This class is recommended for all employees and should be taken immediately upon employment or within the first year of employment. It should be taken every five years as recommended by the NRA.

*Foodservice Managers are required to be ServSafe certified prior to attending a School HACCP training. 

ServSafe Class Schedule and Contact Information

• Go To: Official ServSafe Web Site

Regional and statewide training sessions are offered throughout the school year. There is no charge for attending these workshops. They are conducted by a team of trainers from OPI, MSU Extension and a local county health department (sanitarian). 2006-07 training schedule will include:

There are currently no HACCP trainings scheduled

Training workshops are based on materials developed by the National Food Service Management Institute (www.nfsmi.org) They include:

Workshop Participant Workbook:
http://www.opi.mt.gov/pdf/schoolfood/HACCP/developing_fs_wkbk.pdf

Montana Workshops PowerPoint Slide Presentation
http://www.opi.mt.gov/pdf/schoolfood/HACCP/HACCPFall06dev_fs.pdf

Based on the NFSMI materials, a school can utilize the following items to develop their plan:

Montana Template Plan:
http://www.opi.mt.gov/pdf/schoolfood/HACCP/Version11-06dev_fs.doc (Word)

Montana Standardized Recipe Form Template:
http://www.opi.mt.gov/pdf/schoolfood/HACCP/standardRecipeForm.doc

USDA's Recipes for schools (2006 version)
http://www.nfsmi.org/Information/school_recipe_index_alpha.html

Food Storage Temperature Monthly Log Chart:
http://www.opi.mt.gov/pdf/schoolfood/HACCP/FoodStorageTemp.pdf

HACCP Based Standard Operating Procedures (SOPs): (from NFSMI)
http://sop.nfsmi.org/HACCPBasedSOPs.php

Types of Food Thermometers:
http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp

Food Temperature Chart:
http://www.fsis.usda.gov/thermy

National Food Service Management Institute (NFSMI):
http://www.nfsmi.org

Choice Plus Food Safety Supplement
http://www.nfsmi.org/Information/choice-plus-food-safety-supplement.pdf

FDA Food Code:
http://www.cfsan.fda.gov/~dms/fc01-sup.html

FDA Food Safety
http://www.cfsan.fda.gov

A Biosecurity Checklist for School Foodservice Programs
http://healthymeals.nal.usda.gov/hsmrs/biosecurity.pdf

ACDA Food Safety/Food Defense Response Plan
http://www.commodityfoods.org/FOOD SAFETY RESPONSE PLAN.doc?PHPSESSID=a5b10b813e3a8babbba7d40aa27d3c8d

Noroviruses and Food Handlers:
http://www.opi.mt.gov/pdf/schoolfood/NorovirusesFoodHandlers.pdf

Katie Bark RD, (406) 994-5641

Christine Emerson, MS, RD (406) 444-2502

Montana State University Extension, Food and Nutrition, 406-994-5702, lpaul@montana.edu or local county extension office

Department of Public Health & Human Services, Environmental Health Division ccox@mt.gov or Local county sanitarian

National Food Service Management Institute (NFSMI) 800-321-3045 or nfsmi@olemiss.edu