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Food Safety and Sanitation
Part of the Reauthorization Act of 2004, requires that each school food authority shall implement a school food safety program.
The first step is to have written documented Standard Operation Procedures. SOP's are written instructions on how and when things are to be done, in this case in the school kitchen. Some sample SOP's can be located at NFSMI web page. These are samples of SOP's that schools can use to make the process easier. These documents can be downloaded and changed to fit your situation. If you chose do use the “W” for Word document, you will be able to edit these documents to save you time in changing them to fit the needs for your school
Another handy document to have available is the Maine Food Code. This document must be followed when developing your HACCP plan. You can make your SOP's and HACCP plan more restrictive then the Maine Food Code however it can not be less restrictive.
Examples of incorporating HACCP and food safety principles into recipes can be found in the USDA Recipes for Schools click here. You can look at the recipes and either print them out or just mark your recipes where the Critical Control Points are and what it is.
Department of Health and Human Services Inspections
It is a federal requirement that all school kitchen recieve two food safety inspections each year. It is not expected that schools will recieve two inspections due to the low priority that the Maine DHHS assigns to school districts. Therefore, districts are required to request a second health inspection from their state inspector.
For more information contact David Hartley.
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