In spring 2006 we trained 25 master instructors to provide six hours of training to school food service directors/managers. They are still conducting training to make you aware of the requirement for schools to have food safety programs in place and so you leave the workshops with the information needed to complete and implement the programs.

    As you know, the Child Nutrition and WIC Reauthorization Act of 2004 required implementation of the school food safety program in the school year 2005-06.  USDA anticipates that by now most SFAs have implemented or are close to completing implementation of the program at each food preparation and service facility under their jurisdiction.  The guidance material intended to help SFAs develop the food safety program was distributed to all SFAs in June 2005 ("Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles").

    The USDA guidance identifies the minimum elements that must be included into the Food Safety Plan.  Two primary components to incorporate are the Process approach and Standard Operating Procedures.  SFAs that already have a HACCP-based food safety program in place may retain their current program provided it includes all of the HACCP principles listed in the guidance.

    If you have not attended a training session yet, we highly recommend you do so immediately as your schools need to be in compliance with the law.  Remember, a written plan is needed for each school building.  We are required to confirm implementation of your food safety program during both the Coordinated Review Effort (CRE) and School Meals Initiative (SMI) monitoring reviews.

    Administrators and parents in your community will not want to receive a report that indicates that health and safety requirements have not been put into place.  Heightened awareness of food safety issues are occurring regularly with the frequent recalls, i.e.,  spinach, peanut butter, fish, ect.; do not leave your SFA unprepared.

During the CRE and SMI reviews, state child nutrition staff will:
        1. Review the written food safety program to ensure that it follows the USDA guidance cited above.  (Although USDA recommends that SFAs follow the Process Approach to       HACCP, schools may use the traditional approach to HACCP if the resulting food safety program is consistent with the June 2005 guidance.)
        2. Examine food safety records from the review site to determine if the written program is operational.  Documents to review may include food preparation process approach charts, temperature logs, and descriptions of standard operating procedures.
        3. Review Food Safety Program training plans and records to assess their adequacy and to verify employee participation.

    If you have not attended a six hour training session yet, contact the master instructor from your area on the attached list to see if and when their next training is planned.

    If you have questions, contact Elizabeth Lattanzio, Jerry Cioffi, or Michele Bottachiari at 518-473-1525.