Maintaining Food Safety is a critical component of our mission to serve healthy,
safe food to our customers. SchoolFood has developed and implemented a Food Safety program
utilizing HACCP principles to identify areas where SchoolFood staff and procedures have a direct impact.
All schools undergo periodic reviews to monitor their food safety practices and procedures; training is provided to new employees
in food safety principles; Cooks are required to attend a fifteen-hour course in basic food handling procedures and receive a Department of Health Food Protection certificate
to be posted in the school; safe food handling techniques are built into daily tasks to keep Food Safety in focus as a major responsibility for all SchoolFood employees.
SchoolFood also works directly with the NYC Department of Health regarding inspections and implementing corrective actions when necessary.
HACCP formalizes many processes and brings into focus practices that must be developed in order to ensure our products are safe and
that all meals are produced and served safely. The process begins with the food—where it comes from, how it is delivered, stored, maintained, prepared and served.
At each step along the way, where there is a possible risk, control points and critical control points are identified and procedures developed to minimize or eliminate the risk.
Some examples:
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Our Food:
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SchoolFood purchases products only from approved manufacturers and vendors
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Manufacturers submit microbiological testing data to SchoolFood on all products to ensure safe food leaves the manufacturer or vendor
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SchoolFood staff is trained to rigorously inspect deliveries, checking temperatures and quality before accepting any product
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All stock is rotated in storage areas to ensure first product delivered is the first one used (FIFO – First In, First Out)
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Freezers and refrigerators are monitored for proper storage temperatures
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Food Production and Service:
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Food thermometers are tested and calibrated daily
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Frequent temperature readings are taken during production for foods being cooked, held, and served
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Critical Control Points are monitored regarding proper internal temperatures for cooking and holding food
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Cold Foods held at 40°F or below
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Hot Foods cooked to an internal temperature of at least 165°F
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Hot Foods held at 140°F or above
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Staff instructed on proper procedures for Handwashing and the use of disposable gloves during food production and service
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Surfaces and utensils sanitized before use
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Sanitizing solution held at each work station
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Proper Defrosting procedures in place to reduce risk of cross-contamination (the transfer of bacteria from raw to cooked products)
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Food is “Batch Cooked” (cooked in small quantities to maintain flavor and appearance) to improve quality and reduce holding time
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All items are served using utensils
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