Food Safety

When Does Food Safety Start?Soil? Seed? Growing?

Harvesting?

Delivery?Processing?

Storage? Service?

The final responsibility for the safety of the food entering your school rests with YOU!

Purchasing & ReceivingA supplier that can deliver safe food

is the ultimate goal!• Meets or Exceeds the Food Safety Standards you follow in your school

•HACCP program in place or Good Agricultural Practices Plan

•Trained in Food Safety

•Storage and Handling Practices

Add food safety requirements as a

“Special Instructions” section on your

Invitation for Bids or Request for Proposals.

Procurement

Reference: pg. 24 Quality Food and Quality Meals in Fruits &Vegetables Galore

Delivery• Consistent Product Quality

• Check for Freshness

• Proper Temperature 32-40º

• If product does not meet your standards -

Refuse To Accept It!

Storing Foods• Mark each item with the date received• FIFO• Manage Inventory• Space between packages for air

circulation• Do not store foods against inside walls

or directly on the floor• Store all raw and ready-to-eat fruits and

vegetables above meats and poultry

Preparation

•Inspect produce for signs of insects, damage or being spoiled

•Wash produce before serving or cutting

•Use separate cutting board for produce

•Wash & sanitize all equipment, utensils, and food contact surfaces

Serving

• No direct contact with ice or water while on display on serving lines/salad bars

• Use tongs for self-service

• Monitor time or temperature

Personal Hygiene

Standard Operating Procedures

• Handling Fresh Fruits and Vegetables• Personal Hygiene