FSPCA PREVENTIVE CONTROLS FOR HUMAN FOOD
|
|
- Alison Miller
- 6 years ago
- Views:
Transcription
1 FSPCA PREVENTIVE CONTROLS FOR HUMAN FOOD Exercise Workbook Including Food Safety Plan Worksheets Developed by the
2 This workbook was created to assist participants in the Food Safety Preventive Controls Alliance s Preventive Controls for Human Food course to practice exercises in an attempt to reinforce learning. All exercises and examples are hypothetical. Application of preventive controls requires in depth knowledge of actual operating conditions, thus information in the curriculum and in exercises may not be directly applicable to a specific operation. Assistance from a preventive controls qualified individual may be necessary to ensure compliance with FDA regulations. 1 st Edition, Version 1.2, February 2016
3 Table of Contents Chapter 1: Course Introduction...2 Chapter 2: Food Safety Plan Overview...3 Chapter 3: GMPs and other Prerequisite Programs...3 Chapter 4: Biological Food Safety Hazards...4 Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards...5 Chapter 6: Preliminary Steps in Developing a Food Safety Plan...5 Chapter 7: Resources for Food Safety Plans...6 Chapter 8: Hazard Analysis and Preventive Control Deteremination...7 Chapter 9: Process Preventive Control Chapter 10: Food Allergen Preventive Control Chapter 11: Sanitation Preventive Control Chapter 12: Supply-chain Preventive Control Chapter 13: Verification and Validation Procedures Chapter 14: Record-keeping Procedures Chapter 15: Recall Plan Chapter 16: Regulation Overview FSPCA Exercis e Workbook Version 1.2 1
4 Chapter 1: Introduction to Course and Preventive Controls Read the definitions at the end of this chapter for qualified individual and preventive controls qualified individual, and review 21 CFR (a) and (c) in Appendix 1 about requirements applicable to a preventive controls qualified individual. Write down the tasks that You are comfortable performing You hope to learn to perform in this class You will likely engage others to help you perform Discussion notes: 2 FSPCA Exerci s e Workbook Version 1.2
5 Chapter 2: Food Safety Plan Overview Discussion notes: Chapter 3: GMPs and Other Prerequisite Programs Write down key learnings from presentation and from GMP violations observed on slides FSPCA Exercis e Workbook Version 1.2 3
6 Chapter 4: Biological Food Safety Hazards Notes for Exercises Pick a food that you make or an ingredient that you use, then the information in this chapter and Appendix 4 Foodborne Pathogen Supplementary Information to do the following: Food or ingredient: Biological hazard associated with this food How might you prevent contamination? How might you kill the pathogen? How might you control growth of the pathogen? Notes on other pathogens discussed: 4 FSPCA Exerci s e Workbook Version 1.2
7 Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards Discussion notes: Chapter 6: Preliminary Steps in Developing a Food Safety Plan Key learning from chapter and notes on your model food product: Would you group or separate the products in the sample plan? Record your reasoning. FSPCA Exercis e Workbook Version 1.2 5
8 Chapter 7 Resources for Preparing Food Safety Plans Discussion notes and key references you may want to consider for the products that you make: Notes for Exercises 6 FSPCA Exerci s e Workbook Version 1.2
9 Chapter 8: Hazard Analysis and Preventive Control Determination PLANT NAME ISSUE DATE PAGE ADDRESS SUPERSEDES PRODUCT CODE Hazard Analysis for: (1) Ingredient/ Processing Step (2) Identify potential food safety hazards introduced, controlled or enhanced at this step B = biological, C = chemical (including radiological) P = physical B (3) Do any potential food safety hazards require a preventive control? (4) Justify your decision for column 3 (5) What preventive control measure(s) can be applied to significantly minimize or prevent the food safety hazard? Process including CCPs, Allergen, Sanitation, Supply-chain, other preventive control (6) Is the preventive control applied at this step? Yes No Yes No C P B C P B C P B C P FSPCA Exercis e Workbook Version 1.2 7
10 Hazard Analysis for: (1) Ingredient/ Processing Step (2) Identify potential food safety hazards introduced, controlled or enhanced at this step B = biological, C = chemical (including radiological) P = physical (3) Do any potential food safety hazards require a preventive control? (4) Justify your decision for column 3 (5) What preventive control measure(s) can be applied to significantly minimize or prevent the food safety hazard? Process including CCPs, Allergen, Sanitation, Supply-chain, other preventive control (6) Is the preventive control applied at this step? Yes No Yes No 8 FSPCA Exerci s e Workbook Version 1.2
11 Hazard Analysis for: (1) Ingredient/ Processing Step (2) Identify potential food safety hazards introduced, controlled or enhanced at this step B = biological, C = chemical (including radiological) P = physical (3) Do any potential food safety hazards require a preventive control? (4) Justify your decision for column 3 (5) What preventive control measure(s) can be applied to significantly minimize or prevent the food safety hazard? Process including CCPs, Allergen, Sanitation, Supply-chain, other preventive control (6) Is the preventive control applied at this step? Yes No Yes No FSPCA Exercis e Workbook Version 1.2 9
12 Hazard Analysis for: (1) Ingredient/ Processing Step (2) Identify potential food safety hazards introduced, controlled or enhanced at this step B = biological, C = chemical (including radiological) P = physical (3) Do any potential food safety hazards require a preventive control? (4) Justify your decision for column 3 (5) What preventive control measure(s) can be applied to significantly minimize or prevent the food safety hazard? Process including CCPs, Allergen, Sanitation, Supply-chain, other preventive control (6) Is the preventive control applied at this step? Yes No Yes No 10 FSPCA Exerci s e Workbook Version 1.2
13 Hazard Analysis for: (1) Ingredient/ Processing Step (2) Identify potential food safety hazards introduced, controlled or enhanced at this step B = biological, C = chemical (including radiological) P = physical (3) Do any potential food safety hazards require a preventive control? (4) Justify your decision for column 3 (5) What preventive control measure(s) can be applied to significantly minimize or prevent the food safety hazard? Process including CCPs, Allergen, Sanitation, Supply-chain, other preventive control (6) Is the preventive control applied at this step? Yes No Yes No FSPCA Exercis e Workbook Version
14 Chapter 9: Process Preventive Control PLANT NAME ISSUE DATE PAGE ADDRESS SUPERSEDES PRODUCT CODE Product Name: Notes for Exercises Process Preventive Controls Complete Gray columns after Verification and Record-keeping Chapters Process Control Step Hazard(s) Parameter, values or critical limits What Monitoring How Frequency Who Corrective Action Verification Records 12 FSPCA Exerci s e Workbook Version 1.2
15 Process Preventive Controls (continued) Complete Gray columns after Verification and Record-keeping Chapters Process Control Step Hazard(s) Parameters, values or critical limits What Monitoring How Frequency Who Corrective Action Verification Records FSPCA Exercis e Workbook Version
16 Chapter 10: Allergen Preventive Control What allergens are present in the facility? Food Allergens in Ingredient Formulation Egg Milk Soy Allergens in Precautionary Labeling Raw Material Name Supplier Leave blank for exercise Wheat Tree Nut (market name) Peanut Fish (market name) Shellfish (market name) 14 FSPCA Exerci s e Workbook Version 1.2
17 Do all products contain the same allergens? If not, what do you do to control these allergens? Intentional Allergens Egg Milk Soy Wheat Tree Nut (market name) Peanut Fish (market name) Shellfish (market name) Product Name Production Line What considerations did you take into account, e.g., scheduling and allergen cleaning? Scheduling implications: Allergen Cleaning Implications: Are there allergen labeling implications? Product Allergen Statement FSPCA Exercis e Workbook Version
18 Food Allergen Preventive Controls Allergen Control Hazard(s) Criterion What How Monitoring Frequency Who Corrective Action Verification Records 16 FSPCA Exerci s e Workbook Version 1.2
19 Chapter 11: Sanitation Preventive Controls Based on the E.G. Food Company omelet example, determine whether the following is a GMP or a preventive control. Activity Assemble/wrap area is separate from the cook area Employees wash their hands and don gloves The assemble/wrap table is cleaned and sanitized with 200 ppm quat Floors and walls in the assemble/wrap area are cleaned and sanitized Floors and walls are sanitized in the refrigerator GMP or Preventive Control Notes For your model facility s production areas requiring a sanitation preventive control, would you use dry cleaning, wet cleaning or both? Describe: For your model facility, is zoning appropriate? Is so, where would you apply it? FSPCA Exercis e Workbook Version
20 Chapter 12: Supply-chain Preventive Controls Identify at least one hazard requiring a supply-chain-applied control for your model food, then: Identify the control(s) to be applied by the supplier, identify at least one supplier verification activity, outline the elements the procedure would require, and identify required records. Raw material or other ingredient Hazard requiring a supply-chain-applied control Preventive controls applied by the supplier Identification of supplier verification procedure(s) Notes for Exercises Verification procedure Records 18 FSPCA Exerci s e Workbook Version 1.2
21 Chapter 13: Verification and Validation Procedures Add your activity results to the process preventive control form. Discussion notes: Chapter 14: Record-keeping Procedures Add your activity results to the process preventive control form. Discussion notes: FSPCA Exercis e Workbook Version
22 Chapter 15: Recall Plan Discussion notes: Chapter 16: Regulation Overview Discussion notes: 20 FSPCA Exerci s e Workbook Version 1.2
23
24
Chapter 1 INTRODUCTION TO FSPCA PREVENTIVE CONTROLS FOR HUMAN FOOD COURSE
Chapter 1 INTRODUCTION TO FSPCA PREVENTIVE CONTROLS FOR HUMAN FOOD COURSE Introduction to Course and Preventive Controls Objectives In this module, you will develop awareness of: The objectives of the
More informationTHE ALMOND FOOD SAFETY PLAN: TEACHING EXAMPLE FOR FSMA PREVENTIVE CONTROLS. Room 314 December
THE ALMOND FOOD SAFETY PLAN: TEACHING EXAMPLE FOR FSMA PREVENTIVE CONTROLS Room 314 December 5 2017 CEUs New Process Certified Crop Advisor (CCA) Sign in and out of each session you attend. Pickup verification
More informationAre You Ready for FSMA? Janet Raddatz VP Quality & Food Safety Systems Sargento Foods Inc. WAFP June 12, 2013
Are You Ready for FSMA? Janet Raddatz VP Quality & Food Safety Systems Sargento Foods Inc. WAFP June 12, 2013 New Responsibilities for Food Companies Impacting daily operations in all registered facilities,
More informationTraceGains Insights Blog Keep up with the latest industry news, tips and more right here!
Home Contact Us Login Custom Search Why TraceGains Products Resources About Blog TraceGains Insights Blog Keep up with the latest industry news, tips and more right here! Preventive Controls Qualified
More informationDeeper Dive of the Preventive Controls for Human Food Rule in Produce Packing Facilities
Overview of FSMA Rules: Preventive Controls GA Watermelon Association September 19, 2016 Produce Food Safety Services GA Fruit & Vegetable Growers Association Deeper Dive of the Preventive Controls for
More informationTHE PREVENTIVE CONTROLS RULES AND THE FSPCA
THE PREVENTIVE CONTROLS RULES AND THE FSPCA Dr. Robert Brackett, Illinois Institute of Technology International Citrus & Beverage Conference Clearwater Beach, FL September 17, 2015 Food Safety Modernization
More informationINTRODUCTION TO HACCP
INTRODUCTION TO HACCP NINA G. PARKINSON NGP CONSULTING NOVEMBER 12, 2014 NGP Consulting Nov 2014 1 COMMENTS FROM 2013 Waaay too much information! Didn t even get to the end with FSMA stuff! Basic, but
More informationFSMA Implementation FDA s Preventive Controls Rules
FSMA Implementation FDA s Preventive Controls Rules 2016 National Association of Dairy Regulatory Officials Annual Meeting July 11, 2016 CAPT Robert (Bob) Hennes, MST Leader Presentation Overview FSMA
More informationPREVENTIVE CONTROLS FOR HUMAN FOOD LEAD INSTRUCTOR TRAINING
POINTS OF CONTACT Emily Bell Logistics & Event Specialist, IFPTI 269-441-4507 FSPCA@ifpti.org Nicole Richard Research Associate/Food Safety Specialist University of RI 401-874-2977 nicolerichard@uri.edu
More informationMAY 22-24, 2017 BERLIN (GERMANY)
FDA FOOD SAFETY MODERNIZATION ACT (FSMA) PREVENTIVE CONTROLS FOR HUMAN FOOD TRAINING ***FDA RECOGNIZED TRAINING FOR PCQI*** This course is approved by the Food Safety Preventive Controls Alliance (FSPCA),
More informationUpdate on FSMA Implementation. Rebecca Buckner May 24, 2016
Update on FSMA Implementation Rebecca Buckner May 24, 2016 Presentation Overview FSMA Implementation Rulemaking and Industry Guidance - Focus on the Preventive Controls Rules FSMA Implementation Guiding
More informationPractice exercises and training materials on how to build a FSMA compliant food safety plan and preventive control program.
FSPCA Preventive Controls for Human Food PCQI Online Interactive Video Conference Course Practice exercises and training materials on how to build a FSMA compliant food safety plan and preventive control
More informationPurnendu C. Vasavada, Ph.D. Coordinator, FSPCA
The Food Safety Preventive Control Alliance (FSPCA): A Public-Private Partnership to Assist Food Industry Compliance with the Preventive Controls regulations Purnendu C. Vasavada, Ph.D. Coordinator, FSPCA
More informationFSMA Update. Samantha Shinbaum. October 3, 2017
FSMA Update Samantha Shinbaum October 3, 2017 Background Information A Little About Me Received my Bachelors from the University of Florida. Received my Masters from the University of Arkansas. Working
More informationDepartment of Education and Early Childhood Development. Policy APPENDIX D EXTREME ALLERGY MANAGEMENT and EMERGENCY PLAN SCHOOL YEAR 20-20
School District Department of Education and Early Childhood Development Policy 704 - APPENDIX D SCHOOL YEAR 20-20 PART I STUDENT INFORMATION Name of Medicare Number: Date of Birth: Year / Month / Day PART
More informationFood Safety Management System Requirements Comparison - Private & Public Sector Programs - Version 4 19 June 2013
Version 4 19 June v 6.2 January Generic ed 4.1 i FSM 1 ii 117.126 iii Food Safety Plan 2.2.6 iv Eligibility - 3 v ed Preventive Control Plan 2.7 vi ed Preventive Control Plan PCP p. 11 vii Meet scheme
More informationFood Aid Safety and Quality Management Scheme
Food Aid Safety and Quality Management Scheme With a Look at FDA s Preventive Controls for Human Food Rule Ruffo Perez DCHA/FFP Senior Food Technology Advisor U.S. Agency for International Development
More informationDomestic food hygiene
Domestic food hygiene UV11060 M/502/4958 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and
More informationFSMA Update. Jennifer Thomas Interim Director for FSMA Operations Center for Food Safety and Applied Nutrition Food and Drug Administration May 2018
FSMA Update Jennifer Thomas Interim Director for FSMA Operations Center for Food Safety and Applied Nutrition Food and Drug Administration May 2018 Foundational Rules Regulation Final Rule Published Preventive
More informationTraining Update: Preventive Controls Regulator Training
Training Update: Preventive Controls Regulator Training Patricia L. Alcock Director, Office of Training, Education and Development Food and Drug Administration 1/30/2018 9:00 AM Today s Agenda - Preventive
More informationLevel 2 Award in. Allergen Awareness. Qualification Specification. Qualification Recognition Number: 603/2833/2. ABBE Qualification Code: AwardAAL217
Level 2 Award in Allergen Awareness Qualification Specification Qualification Recognition Number: 603/2833/2 ABBE Qualification Code: AwardAAL217 December 2017 This qualification specification was developed
More informationSchool Committee Policy on Life Threatening Allergies (Revised Policy Approved on June 17, 2015)
School Committee Policy on Life Threatening Allergies (Revised Policy Approved on June 17, 2015) Background: Allergic reactions span a wide range in the severity of symptoms. The most severe and life threatening
More informationProduce Safety Educator s Monthly Call #16 April 6, PM EST Meeting Summary
Produce Safety Educator s Monthly Call #16 April 6, 2015 2 PM EST Meeting Summary Total Attendance: 42 Meeting recording available at: https://cornell.webex.com/cornell/lsr.php?rcid=50401409f7d739b4642d051833685f3a
More informationANAPHYLAXIS MANAGEMENT POLICY
Hampton Primary School No. 3754 ANAPHYLAXIS MANAGEMENT POLICY Background Anaphylaxis is a severe, rapidly progressive allergic reaction that is potentially life threatening. The most common allergens in
More informationProduce Safety Educators Monthly Meeting #16 April 6, PM EDT
How To Join Audio *You must enter your attendee ID # when you call into the teleconference to raise your hand, be unmuted, and participate in the discussion. You will either see a small telephone icon
More informationOverview of Allergic Reactions
PROTOCOL AND GUIDELINES FOR STUDENTS WITH LIFE- THREATENING ALLERGIES (LTAs) IN THE ST. JOSEPH PUBLIC SCHOOLS Overview of Allergic Reactions Allergic reactions can span a wide range of symptoms and severity.
More informationDepartment of Food Science Stocking Hall, Cornell University Ithaca, NY 14853-7201 Telephone: 607 255-2893 Email: scm4@cornell.edu To: Dairy Processors June 16, 2015 From: Dairy Foods Extension Team Re:
More informationExecutive Summary 56,173 Purpose and Coverage of the Rule 56,173 Summary of the Major Provisions of the Rule 56,173 Costs and Benefits 56,175
Executive Summary 56,173 Purpose and Coverage of the Rule 56,173 Summary of the Major Provisions of the Rule 56,173 Costs and Benefits 56,175 I. Background 56,176 A. FDA Food Safety Modernization Act 56,176
More informationGuidelines for Incubator Kitchens
Guidelines for Incubator Kitchens Association of Food and Drug Officials www.afdo.org September 2017 Table of Contents 1. Introduction... Page 3 2. Purpose... Page 3 3. History... Page 4 4. Definitions...
More informationPPLGS SQA Code HD4V 04 Maintain food safety when storing, holding and serving food
Maintain food safety when storing, holding and serving food Overview This unit reflects current food safety guidance in the UK and integrates the key themes of cleaning and preventing cross-contamination.
More informationStatus of Prerequisite and HACCP Program Implementation. Sanitarians Perspective
ARTICLES Food Protection Trends, Vol. 25, No. 9, Pages 694 700 Copyright 2005, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Status of Prerequisite
More informationSchool Nutrition Association:
School Nutrition Association: Fundamentals of Food Defense Monday, July 21, 2008 3:30 pm 4:30 pm T. Paster, E. Bugden, G. Zameska, H. Rabinovitch Tara Paster Elizabeth Bugden George Zameska Howard Rabinovitch
More informationAdoption of the NEW IL FOOD CODE 2018
Adoption of the NEW IL FOOD CODE 2018 2017 Food Operator Training MCHENRY COUNTY DEPARTMENT OF HEALTH DIVISION OF ENVIRONMENTAL HEALTH 2200 NORTH SEMINARY AVENUE WOODSTOCK, ILLINOIS 60098 PH: 815-334-4585
More informationCourse Syllabus. Level 3 Award in Food Safety for Supervisors. Safer Food Supervisor (Level 3) A. Introduction. B. Food law and responsibilities
Course Syllabus Level 3 Award in Food Safety for Supervisors Safer Food Supervisor (Level 3) A. Introduction Candidates should understand the meaning and significance of a range of important definitions
More informationSummary of Learning Outcomes Level 3 Award in Supervising Food Safety in Catering Qualification Number: 500/5471/5
Summary of Learning Outcomes Level 3 Award in Supervising Food Safety in Catering Qualification Number: 500/5471/5 1 Contents Contents... 2 SUMMARY OF LEARNING OUTCOMES FOR LEVEL 3 AWARD IN SUPERVISING
More informationLevel 3 Award in Supervising Food Safety and Hygiene (Catering/Retail)
Level 3 Award in Supervising Food Safety and Hygiene (Catering/Retail) Date: September 2017 Guided Learning Hours 21 Total Qualification Time 27 Ofqual Qualification Number 603/2396/6 Description The objective
More informationHealth Care Dining Service
Health Care Dining Service A Workbook for Employee Training Level I Written by Wayne Toczek Edited,and formatted by Ari Sutton A Product of Innovations Services 102 Parsons St. Norwalk, OH 44857 419-663-9300
More informationFood Safety in Catering
Unit 23: Unit code: QCF Level 2: Food Safety in Catering H/502/0132 BTEC Specialist Credit value: 1 Unit aim This unit will provide learners with knowledge of the parameters of basic food safety practice
More informationLevel 3 Award in Supervising Food Safety in Catering
Level 3 Award in Supervising Food Safety in Catering April 2017 This qualification has a credit value of 3 Guided Learning hours: 25 Ofqual Qualification Number 500/5483/1 Description: The objective of
More informationThe Royal Society for the Promotion of Health. Level 3 Award in Supervising Food Safety in Catering
The Royal Society for the Promotion of Health Level 3 Award in Supervising Food Safety in Catering December 2008 This qualification has a credit value of 3 Description: This Level 3 qualification covers
More informationMaintain food safety when storing, preparing and cooking food
Maintain food safety when storing, preparing and cooking food D/601/6980 Learner name: Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy,
More informationHealth and Safety Plan (HASP) Sampling and Handling of Sediments from (Name & location of project site)
Health and Safety Plan (HASP) Sampling and Handling of Sediments from (Name & location of project site) (Name & address of client) Prepared by (Name & address of Contractor/Consultant) (Date) 1 HASP Page(s)
More informationUV21097 Food safety in catering
UV21097 Food safety in catering In this unit you will learn about the importance of food safety in catering. You will develop knowledge on the responsibilities of individuals, the significance of personal
More informationThe Royal Society for Public Health
The Royal Society for Public Health Level 2 Award in Food Safety for Retail December 2008 This qualification has a Credit Value of 1 Description: The Level 2 Award in Food Safety for Retail is a qualification
More informationSTOP THE FOLLOWING SECTIONS WILL BE COMPLETED DURING THE MEETING
TIME IN: TIME OUT: SERVICE: 618 RESULT: FUTURE : TRAVEL TIME: EH# SR# PR# SOUTHERN NEVADA HEALTH DISTRICT FOOD SAFETY ASSESSMENT MEETING QUESTIONAIRE: Per SNHD Regulation 2-101.11 Responsibility, The Permit
More informationFatemeh Malekian, Professor. Southern University Agricultural Research and Extension Center
Fatemeh Malekian, Professor Southern University Agricultural Research and Extension Center Be aware of existing state and Federal regulations regarding standards for worker health, hygiene and sanitation
More informationXL Foods Inc. Independent Review Recommendations and Government Action Plan
XL Foods Inc. Independent Review Recommendations and Government Action Plan Recommendations 1. A strong food safety culture must be developed within the processing plant, and adopted by both plant and
More informationThe Royal Society for Public Health
The Royal Society for Public Health Level 2 Award in Food Safety for Manufacturing December 2008 This qualification has a Credit Value of 1 Description: The Level 2 Award in Food Safety for Manufacturing
More informationRisk Assessment Model Employee Services
The following is a risk assessment model for employee services and may be used as a guide for developing a risk assessment for a specific processing facility. The risk assessment is based on the assumption
More informationVTCT Level 2 Award in Food Safety in Catering
VTCT Level 2 Award in Food Safety in Catering Operational start date: 1 March 2012 Credit value: 1 Total Qualification Time (TQT): 10 Guided learning hours (GLH): 9 Qualification number: 600/4678/8 Statement
More informationFood Safety Modernization Act
Aon Risk Solutions Food Safety Modernization Act Highlights and Implications for Your Business Risk. Reinsurance. Human Resources. On January 4, 2011, President Obama signed the Food Safety Modernization
More informationAbstract. This capstone represents a proposal for the implementation of a standardized
Abstract This capstone represents a proposal for the implementation of a standardized program for food inspections and food inspection training. Two research questions and associated hypotheses are presented
More informationThe U.S. Food and Drug Administration s Food Safety Modernization Act: Current & Future Requirements
The U.S. Food and Drug Administration s Food Safety Modernization Act: Current & Future Requirements Beatrice Moreau Senior Regulatory Advisor Registrar Corp 144 Research Drive Hampton, Virginia USA 23666
More informationGoal of Child Nutrition Programs is to serve nutritious and safe food that children will eat within an established budget.
Goal of Child Nutrition Programs is to serve nutritious and safe food that children will eat within an established budget. To promote food safety, the National School Lunch Act & the Healthy Hunger-Free
More informationLevel 2 Award in Food Safety for Retail
The Royal Society for Public Health April 2017 This qualification has a Credit Value of 1 Ofqual Qualification Number 500/5093/X Guided Learning Hours: 9 Description: The objective of the Level 2 Award
More informationChapter 2 Management and Personnel
Chapter 2 Management and Personnel Parts 2-1 Supervision 2-2 Employee Health 2-3 Personal Cleanliness 2-4 Hygienic Practices 2-1 Supervision Subparts 2-101 Assignment 2-102 Demonstration 2-103 Food Protection
More informationButte County Green, Yellow, and Red Placard Program
Butte County Green, Yellow, and Red Placard Program Introduction The purpose of this document is to outline the Color-Coded Placard Program that will be used in Butte County and the resources available
More informationOverview. PPLHSL30 - SQA Unit Code HK6M 04. Ensure food safety practices are followed in the preparation and serving of food and drink
- SQA Unit Code HK6M 04 and serving Overview This standard describes the competence required to ensure that appropriate food safety practices and procedures are followed in the preparation. This standard
More informationAnaphylaxis Management Policy
Anaphylaxis Management Policy RATIONALE: Effective schools have policies and procedures in place that ensure that the risks associated with severe allergies are minimised so that all students can feel
More informationCompounded Sterile Preparations Pharmacy Content Outline May 2018
Compounded Sterile Preparations Pharmacy Content Outline May 2018 The following domains, tasks, and knowledge statements were identified and validated through a role delineation study. The proportion of
More informationRisk Based Inspections
Risk Based Inspections In Food Safety Roy Costa, RS, MS, MBA, CFSP President Environ Health Associates, Inc. 08/03/2008 1 Perspective I have conducted over 10,000 inspections of food and related facilities
More informationLevel 3 Award in Food Safety for Food Manufacturing
Level 3 Award in Food Safety for Food Manufacturing Date: April 2017 Guided Learning Hours 26 Total Qualification Time 32 Ofqual Qualification Number 603/0680/4 Description The objective of the Level 3
More informationTRAINER GUIDE FOOD SAFETY ON THE GO MODULE 2: PROGRAM DIRECTOR 2012 EDITION
TRAINER GUIDE FOOD SAFETY ON THE GO MODULE 2: PROGRAM DIRECTOR 2012 EDITION Table of contents Introduction... 2 Training guidelines... 3 Recommended facilities and materials... 3 Activities... 3 Evaluations...
More informationEnvironmental Assessment. Exercise
Industry-Foodborne Illness Investigation Training & Recall Response Module 3 Environmental Assessment Exercise 1 Module 3 - Learning Objectives Identify the information used by a public health agency to
More informationSFHPHARM11 - SQA Unit Code FA2X 04 Prepare extemporaneous medicines for individual use
Prepare extemporaneous medicines for individual use Overview This standard covers your role in preparing extemporaneous medicines for individual use. This involves accurately calculating the quantities
More informationAFDO FINAL COMMITTEE REPORT
2013-2014 AFDO FINAL COMMITTEE REPORT International & Governmental Relations Committee *Chair: Mark Roh, U.S. Food & Drug Administration, Oakland, CA Chair: Bob Scales, Health Products & Food Branch, Health
More informationMay 12, 2016 MEMORANDUM. Certain provisions of FSMA are already in effect, namely: Mandatory recall authority (FSMA 206).
L A W O F F I C E S 7 0 0 T H I R T E E N T H S T R E E T, N. W. S U I T E 1 2 0 0 W A S H I N G T O N, D. C. 2 0 0 0 5-5 9 2 9 ( 2 0 2 ) 7 3 7-5 6 0 0 F A C S I M I L E ( 2 0 2 ) 7 3 7-9 3 2 9 w w w.
More informationGA Level 2 Award in Food Safety for Catering GA Level 2 Award in Food Safety for Retail GA Level 2 Award in Food Safety for Manufacturing
GA Level 2 Award in Food Safety for Catering GA Level 2 Award in Food Safety for Retail GA Level 2 Award in Food Safety for Manufacturing Qualification Specification GA Level 2 Award in Food Safety for
More informationWARTBURG COLLEGE ENVIRONMENTAL AND OCCUPATIONAL SAFETY PROGRAM. Hazardous Chemical Communication Plan (Worker Right To Know)
February 1, 2001 WARTBURG COLLEGE ENVIRONMENTAL AND OCCUPATIONAL SAFETY PROGRAM Hazardous Chemical Communication Plan (Worker Right To Know) Introduction..1 Responsibilities 1 References 2 Material Safety
More informationCulinary Arts 1 Semester 1 Course Review
Culinary Arts 1 Semester 1 Course Review Unit 1: FCCLA/ProStart This unit focuses on leadership and organizational skills primarily FCCLA roles and responsibilities of members and youth organizations,
More informationMaintain food safety when preparing, storing and cooking food (2GEN3)
Unit 203 Maintain food safety when preparing, storing Level: 2 NDAQ number: D/601/6980 Credit value: 4 GLH: 32 Unit aims This unit describes the craft competencies needed for preparing and cooking food
More informationSummer Food Service Program Training
Summer Food Service Program Training April 6, 14, 21 and May 6, 13, 25, 2011 Amy Socolow Robin Haunton Office for Nutrition, Health, and Safety Programs 1 Summer Food Service Program (SFSP) SFSP is a nonprofit
More informationTo raise awareness about anaphylaxis and the school s anaphylaxis management policy in the school community.
ANAPHYLAXIS POLICY Rationale Anaphylaxis is a severe, rapidly progressive allergic reaction that is potentially life threatening. The most common allergens in school aged children are peanuts, eggs, tree
More informationJohn Henry Primary School. Anaphylaxis Management Policy
John Henry Primary School Anaphylaxis Management Policy Ministerial Order 706 Anaphylaxis Management in Schools 1. Aims John Henry Primary School will fully comply with Ministerial Order 706 and the associated
More informationTo raise awareness about anaphylaxis and the school s anaphylaxis management policy in the school community.
ANAPHYLAXIS POLICY Rationale Anaphylaxis is a severe, rapidly progressive allergic reaction that is potentially life threatening. The most common allergens in school aged children are peanuts, eggs, tree
More informationQUALIFI Level 2 Award in Food Safety in Catering (Catering/Retail/Manufacturing) (AFS2SFG2012)
QUALIFI Level 2 Award in Food Safety in Catering (Catering/Retail/Manufacturing) (AFS2SFG2012) Award Specification May 2016 All course materials, including lecture notes and other additional materials
More informationLevel 2 Award in Food Safety and Hygiene
Date: September 2017 Guided Learning Hours 7 Total Qualification Time 7 Ofqual Qualification Number: 603/2395/4 Description The objective of the is to cover the principles of food hygiene for food handlers
More informationThe 28 th Annual IFTSA & MARS PRODUCT DEVELOPMENT COMPETITION RULES AND PROCEDURES
The 28 th Annual IFTSA & MARS PRODUCT DEVELOPMENT COMPETITION RULES AND PROCEDURES PURPOSE The purpose of the competition is to: provide a link between industry, students, and the IFT Student Association
More information5.1 EXAMPLES ON HOW TO LABEL
5 PART 5: LABELLING Note: The label sizes in the examples in Section 5.1.3 are not illustrated in the actual size but are only examples of possible lay-outs. The print quality is also not the same as when
More informationMaintain Food Safety when Storing, Holding and Serving Food Level: 2 Credit value: 4 GLH: 31 TQT: 40
This unit has 9 learning outcomes. 1. Be able to maintain food safety. 1.1. Describe what might happen if significant food safety hazards are not controlled. 1.2. Describe the types of significant food
More informationREVISING MINNESOTA S FOOD CODE: What Hunger Relief and Healthy Food Advocates and Partners Need to Know
REVISING MINNESOTA S FOOD CODE: What Hunger Relief and Healthy Food Advocates and Partners Need to Know 1/10/2018 1 HOW TO USE ZOOM If you can hear us through your computer, you do not need to dial into
More informationThis policy is designed to assist in the maintenance of the health, safety and wellbeing of all students at the College.
FIRST AID POLICY (First Aid, Asthma, Anaphylaxis, Ambulance Attendance) Introduction This policy is designed to assist in the maintenance of the health, safety and wellbeing of all students at the College.
More informationFSMA User Guide. Food Safety Modernization Act Guide
Food Safety Modernization Act Guide The Food Safety Modernization Act of 2011 (FSMA), the first major overhaul of food safety legislation in more than 70 years, gives FDA the new job of building a modern,
More informationFood Defense Tabletop Exercise: Schools as a Target
Food Defense Tabletop Exercise: Schools as a Target Presented by Douglas Conwell Instructor National Food Service Management Institute 1 What Is Food Defense? FOOD DEFENSE is defined as the protection
More informationFOOD SAFETY POLICY PURPOSE POLICY STATEMENT 1. VALUES 2. SCOPE 3. BACKGROUND AND LEGISLATION
FOOD SAFETY POLICY Best Practice Quality Area 2 PURPOSE This policy will provide guidelines for: effective food safety practices at Cooraminta Children s Centre that comply with legislative requirements
More informationMANAGEMENT OF PREVENT AND RESPONSE TO LIFE THREATENING ALLERGIES
File JLDD MANAGEMENT OF PREVENT AND RESPONSE TO LIFE THREATENING ALLERGIES Background The number of students with life-threatening allergies has increased. As with all children with special health care
More informationUNIT Food Hygiene for the Hospitality Industry (Intermediate 1) NUMBER D8KY 10 COURSE Hospitality: Practical Cookery (Intermediate 1)
National Unit Specification: general information NUMBER D8KY 10 COURSE Hospitality: Practical Cookery (Intermediate 1) SUMMARY This unit enables candidates to develop a basic understanding and competence
More informationAdult Care Food Program Provider of Multiple Sites Long Monitoring Form Review Date: Site: General Information
Adult Care Food Program Provider of Multiple Sites Long Monitoring Form General Information Contract # Review Date: Is this review: announced unannounced Site Reviewed: Time Arrived: Address: Time Departed:
More informationTERMAN BODE MATZ PC ATTORNEY S AT LAW. SUIT E SIXTEENTH STREET, N.W. WASHINGTON, D.C (202)
PHILIP C. OLSSON RICHARD L. FRANK DAVID F. WEEDA (1948-2001) DENNIS R. JOHNSON ARTHUR Y. TSIEN JOHN W. BODE* STEPHEN D. TERMAN MARSHALL L. MATZ MICHAEL J. O'FLAHERTY DAVID L. DURKIN NEIL F. O'FLAHERTY
More informationNoah s Ark Nursery. Food & Drink Policy
Noah s Ark Nursery Food & Drink Policy NOAH S ARK NURSERY POLICY Policy Version: Unique Identifier: Ratified by (name of Committee): Date ratified: Date issued: Expiry date: (Document is not valid after
More information3. Food Safety Standards of Operation. Our Management System for Assured Compliance and Excellence
3. Food Safety Standards of Operation Our Management System for Assured Compliance and Excellence 3. Food Safety Standards of Operation Our Management System for Assured Compliance and Excellence TABLE
More informationFood Safety Modernization Act (FSMA)
Food Safety Modernization Act (FSMA) FDA FSMA Timeline July 29, 2009 House version passed Votes 283-142 Nov. 30, 2010 Senate version passed Votes 73-25 Dec. 19, 2010 Senate revised version passed Unanimous
More informationFood Service and Pool Sanitation
1.0 Regulatory Authority Food Service and Pool Sanitation California Health and Safety Code 109875-110040, 113700-114437, 116025-116068, and California Code of Regulation (CCR) Title 22 65501-65551. These
More informationNSF Dietary Supplement Complete Service Offering. Experts in supplement auditing, consulting, testing and training.
NSF Dietary Supplement Complete Service Offering Experts in supplement auditing, consulting, testing and training www.nsf.org Dietary Supplement Quality Training NSF Dietary Supplement Quality Training
More informationSTUDENT HEALTH AND SAFETY
KOOTENAY COLUMBIA Policy 1.4: Student Health and Safety Regulation 1.4.1-R: Head Lice Regulation 1.4.2-R: Allergies and Anaphylaxis Regulation 1.4.3-R: Bomb Threat Procedures Regulation 1.4.4-R: Critical
More informationFSMA Enforcement: The First Year
FSMA Enforcement: The First Year Scott J. MacIntire Director, Division of Enforcement FDA Office of Regulatory Affairs December 6, 2017 Topics to Include Compliance & Enforcement FSMA Inspections Human
More informationOperational Approaches for Food Safety Guideline, 2018
Ministry of Health and Long-Term Care Operational Approaches for Food Safety Guideline, 2018 Population and Public Health Division, Ministry of Health and Long-Term Care Effective: January 1, 2018 or upon
More informationCOMPETENCIES FOR FOOD AND NUTRITION SERVICES EMPLOYEES
COMPETENCIES FOR FOOD AND NUTRITION SERVICES EMPLOYEES The following checklists are intended to verify that individual employees have met the competencies and skill sets listed to carry out the functions
More informationUHC11M Food safety in catering
UHC11M Food safety in catering Unit reference number: T/507/5488 Level: 3 Guided Learning (GL) hours: 30 Overview The aim of this unit is to develop learners knowledge of the importance of food safety
More informationBedbug Program. Public Safety Department Environmental, Health and Safety (EHS) Division Standard Operating Procedure (SOP) #32 1.
Bedbug Program Public Safety Department Environmental, Health and Safety (EHS) Division Standard Operating Procedure (SOP) #32 1.0 INTRODUCTION Lafayette College Bedbug Program Public Safety Department
More information