Food Safety Program – BD Food Safety
Download as PPTX, PDF1 like381 views
Carmen Ciocan Tel: 847-877-9668 e-mail: [email protected]
More Related Content
Similar to Food Safety Program – BD Food Safety (20)
Food Safety Program – BD Food Safety
- 2. USDA FOOD SAFETY REQUIREMENTS Effective July 1, 2005 USDA Interim Rule published June 15, 2005 Final rules to formalize food safety requirements published on August 8, 2008 form comments
- 3. Public Law 108-265 1. Request two annual food safety inspections for each preparation/serving site participating in NSLP and/or SBP Public Law 108-265 2. Public Notification • Post copy of most recent safety inspections at each preparation/serving site • Provide copy upon request
- 4. Public Law 108-265 3. State/Federal Audits to Assure Compliance DPI must report # of inspections to USDA Info is obtained from Schedule A of on-line contract “Meals not served” is response if there is no meals service at school listed on Schedule A 4. Implement Food Safety Program based on Hazard Analysis Critical Control Point (HACCP) principles Schools participating in the NSLP and/or SBP Guidance issued on June 10, 2005
- 5. PURPOSE OF SCHOOL FOOD SAFETY PROGRAM Ensure the delivery of safe foods to children in school meal programs by controlling hazards that may occur or be introduced into foods anywhere along the flow of food from receiving to service – USDA Guidance
- 6. WHAT IS HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)? A scientific and rational approach to food safety which: • analyzes potential hazards • determines the critical control points in a food process • develops monitoring procedures to determine if the hazards identified are effectively controlled
- 7. PRINCIPLESOF HACCP Conduct a hazard analysis Identify critical control points Establish critical control point monitoring Establish corrective action Establish verification procedures Establish record keeping
- 8. HACCP CERTIFICATION Getting HACCP certification is your first step in developing effective HACCP Plan. BD Food Safety provides HACCP training and food safety training Location - BD Training Center Training Dates - September 14&15, 2016 {8:00 am – 4:00 pm} Pricing & Discounts - $399 per person {5% off for 3 or more participants} {10% off for 5 or more participants} Register By - Sept 12
- 9. Location - BD Training Center Training Dates - October 11&12, 2016 {8:00 am – 4:00 pm} Pricing & Discounts - $399 per person {5% off for 3 or more participants} {10% off for 5 or more participants} Register By - Oct 09
- 10. Location - BD Training Center Training Dates - November 10&11,2016 {8:00am – 4:00pm} Pricing & Discounts - $399 per person {5% off for 3 or more participants} {10% off for 5 or more participants} Register By - Nov 08
- 11. IHA ACCREDITEDINSTRUCTORS FOR HACCP COURSE: – Bartosz Dobek – Tel: 815-641-6404, email: [email protected] – Carmen Ciocan – Tel: 847 – 877 – 9668, email: [email protected]
- 12. CONTACT US FOOD SAFETY CONSULTANTS Bartek Dobek Tel: 815-641-6404 e-mail: [email protected] Training options and registration e-mail: [email protected]