|
|
|
|
|
HACCP FAQ’s
|
|
Parents with questions are encouraged to contact their Principal, Parent Coordinator or SchoolFood Manager whenever they have a concern or question regarding our products or services. Parents can also contact SchoolFood Headquarters directly or via e-mail with questions or concerns.
|
|
|
|
|
|
Hazard Analysis and Critical Control Points
|
|
|
|
Do SchoolFood employees receive specialized training or certification?
All SchoolFood employees receive initial and ongoing training in HACCP and Food Safety.
HACCP and Food Safety practices are included in training materials and trainers concentrate
on providing employees with basic practices and procedures. SchoolFood Cooks are required to attend
a fifteen-hour course on Basic Sanitation and Food Handling procedures in order to receive certification
from the NYC Department of Health. Managers and Cooks attend ongoing training sessions on how to manage food safety
in their assigned schools. The focus of all training initiatives is to stress that every SchoolFood employee has a role
in maintaining the SchoolFood HACCP program to ensure our customers receive the safest, highest quality meals.
|
|
What happens when the NYC Department of Health inspects a school kitchen?
The NYC Department of Health (DOH) visits all SchoolFood kitchens and satellite locations
throughout the year. DOH inspectors follow HACCP-based guidelines and identify areas that are not in compliance.
Each location is provided a “score” based on the inspector’s results. SchoolFood Managers and staff identify and
correct food safety issues immediately. Violations regarding the school building are referred to the school custodian and
the Division of School Facilities for repair or maintenance. Department of Health inspection records are posted for each school
on the SchoolFood website.
|
|
How does SchoolFood monitor its Food Safety program?
A crucial component in any effective Food Safety program
is to monitor individual sites to ensure the program is in place and working.
The HACCP Team advisors conduct unannounced inspections in all schools throughout the year.
They inspect all areas of the kitchen and communicate with staff to correct issues immediately.
Inspectors review the following areas during their site visits:
-
Hygiene and Food Protection – A review of Handwashing procedures and proper documentation
-
Food Temperatures – Thermometers calibrated and food temperatures monitored throughout the day
-
Food Safety Practices – Review of receiving procedures and the kitchen facility
-
Storage – Review of all food and non-food storage areas
-
Employee’s Facilities – Review locker rooms and bathroom facilities for cleanliness and adequate supplies
-
Posters – Complete set of required signage posted in the kitchen and dining room
-
Kitchen Facilities – Review the physical site to identify building issues for resolution by the custodian or School Facilities
-
Feeder/Preparer Sites – Review practices at satellite meal “feeder” locations where food is prepared for shipment to off-site locations
-
Satellite/Receiver Sites – Review food safety practices at locations that receive satellite meals. Special attention paid to food temperatures, holding procedures and meal service
|
|
Presence of Pink Color in Fully Cooked Chicken
SchoolFood purchases fully-cooked roasted chicken for lunch service.
Roasted Chicken is cooked to an internal temperature of at least 165°F.
Some pieces of chicken may have a pink color caused by hemoglobin, an iron-containing
compound found in red blood cells. It is usually most noticeable in young chickens,
which have less fat than mature ones. This color is heat stable and will remain no matter
how long the chicken is cooked. The presence of a pink color is not an indication that the chicken
is undercooked: the product is safe to eat.
|
|
Utilization of Pre-Served Meals
SchoolFood offers menus that reflect a wide variety of choices for our customers.
This policy can pose challenges: avoiding excess food production while still ensuring
that every student has choices available throughout the service period. SchoolFood “Batch Cooks” menu
items and utilizes Offer vs. Serve (students choose their meal from the variety offered—students must
have a minimum of 3 of 5 offered components in order for their meal to qualify for reimbursement) to an effort
to reduce waste and overproduction.
In the event of excess meal preparation, our objective is to maximize the use of pre-served products the next day,
under optimal sanitation and safety standards. All leftover food items are evaluated using the following criteria:
Appearance, Aroma, Flavor and Texture. If an item is found to be satisfactory in all four categories, it is stored under refrigeration,
reheated to an internal temperature of at least 165°F, and, after re-evaluating again in these four categories, the item is offered
as a third choice on the next day’s menu.
|
|
|
Any food item that is found to be unsatisfactory in any of the four areas is not served
and is discarded immediately by SchoolFood staff.
|
|
Food Donations
In special circumstances the production of excess meals on a given day may not be
able to be utilized within the school. In this event, SchoolFood may arrange to offer
this food to charitable organizations, provided the items meet our criteria for reheating
and service and that the organization maintains an effective Food Safety program of their own.
|
|
|
|
|