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Miami-Dade County Public Schools Department of Food and Nutrition

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Miami-Dade County Public Schools Department of Food and Nutrition

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Miami-Dade County Public Schools Department of Food and Nutrition

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  1. Miami-Dade County Public SchoolsDepartment of Food and Nutrition Farm to School Program & Fresh Fruit and Vegetable Program HACCP

  2. HACCP Recipe Flow Chart NO COOK FOODS FRESH FRUITS-VEGETABLES-SALADS-SANDWICHES

  3. H-16: RECEIVING AND STORAGE To ensure that all food is received fresh and safe when it enters the foodservice operation and to transfer food to proper storage as quickly as possible.

  4. HACCP Recipe Flow Chart NO COOK FOODS FRESH FRUITS-VEGETABLES-SALADS-SANDWICHES

  5. H-4: SANITIZING EQUIPMENT, UTENSILS & FACILITIES To prevent food borne illness by ensuring that all items held in food facility are protected from contamination.  All equipment and other surfaces that could contact meat or ingredients shall be cleaned and sanitized. H-5: USING SUITABLE UTENSILS WHEN HANDLING READY-TO-EAT FOODS To prevent food borne illness due to hand-to-food cross - contamination.

  6. H-13: WASHING FRUITS & VEGETABLESTo prevent or reduce risk of food borne illness or injury by contaminated fruits and vegetables. H-14: PREVENTION OF CROSS-CONTAMINATION OF FOODSTo reduce food borne illness by preventing unintentional contamination of food.

  7. HACCP Recipe Flow Chart NO COOK FOODS FRESH FRUITS-VEGETABLES-SALADS-SANDWICHES

  8. H-10: HOLDING HOT & COLD FOODS To prevent food borne illness by ensuring that all foods are held under the proper temperatures.

  9. HACCP Recipe Flow Chart NO COOK FOODS FRESH FRUITS-VEGETABLES-SALADS-SANDWICHES

  10. H-15: SERVING FOODSTo prevent food borne illness by ensuring that all foods are served in a sanitary manner.

  11. H-2: WASHING HANDS To prevent food borne illness by contaminated hands

  12. Department of Food and Nutrition 786-275-0400 http://nutrition.dadeschools.net/