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Nutrition Services Update

Nutrition Services Update. Nancy Rice, M.Ed., RD, LD, SFNS Nutrition Services Director Clayton County Public Schools October 2, 2006. Program Statistics To Date. Average number of meals served daily: 42,225 lunches & 15,000 breakfasts Percentage of Free Meals: 61.34%

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Nutrition Services Update

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  1. Nutrition Services Update Nancy Rice, M.Ed., RD, LD, SFNS Nutrition Services Director Clayton County Public Schools October 2, 2006

  2. Program Statistics To Date • Average number of meals served daily: 42,225 lunches & 15,000 breakfasts • Percentage of Free Meals: 61.34% • Percentage of Reduced Meals: 11.44% • Percentage of Paid Meals: 27.22% • Dollar value of USDA Commodities allocated this SY: $1,488,430.00 • Number of SNP Employees: 620

  3. Our Mission • Our mission is to enhance student learning by sustaining an attitude of good customer service while providing quality, affordable meals that will be both acceptable to students and nutritionally sound.

  4. Program Administration • USDA through Georgia Department of Education • Federal Regulations • State Board Policy & Procedures • State Standards • State Law • State Nutrition Program Criteria & Procedures (i.e., Adult Meals Procedure) • Georgia Department of Human Resources • Health Inspections • Office of Inspector General • Fire Inspector and several other regulatory agencies

  5. 2004 Congressional Reauthorization of the Child Nutrition Act • Develop and implement a Wellness Policy • Develop and implement a HACCP Plan

  6. HACCP Background • Concept originated almost 50 years ago • Became a reality in 1971 • NASA & the Pillsbury Company • “To ensure 100% assurance against contamination of the food supply in space by bacteria, pathogens, toxins, and chemical and physical hazards” • HACCP is used extensively in the food processing industry • Considered a “best practice” in monitoring food safety and sanitation

  7. HACCP and Food Safety • The CDC estimates that as many as 76M people become ill annually due to contaminated food; 325,000 are hospitalized and 5,000 die as a result. • HACCP - a food safety and self-inspection system that identifies potentially hazardous foods and proper handling procedures

  8. Foodborne Illness (FBI) • In its simplest form, foodborne illness results from ingesting foods containing live microorganisms or their toxins • Also includes physical and chemical causes, as well

  9. Incidence of Foodborne Illness • Outbreak – is an incidence of foodborne illness that involves two or more people • Common symptoms similar to the flu: vomiting, cramps, diarrhea

  10. Foodborne Outbreaks and Illnesses are on the Increase • Most recently, spinach & bottled carrot juice • Increase in “at risk” populations • More meals prepared and eaten outside the home • Newly recognized microorganisms that cause foodborne illnesses • The globalization of the food market

  11. Food Microbiology • Any food can be a vehicle for FBI, but some are more likely to be involved than others. • Potentially Hazardous Foods –are generally high in protein and in moisture • Pathogen – is a disease causing microorganism

  12. Contamination • The unintended presence of harmful substances such as microorganisms in food and water

  13. Common Microorganisms Causing Foodborne Infections • Salmonella • Campylobactor jejuni • Escherichia coli

  14. Common Microorganisms Causing Foodborne Intoxication • Staphylococcus aureus • Clostridium botulinum • Clostridium perfringens

  15. The Nutrition Director’s Role in Advocating Food Safety Practices • Must instill a sense of urgency about the realities of foodborne illnesses to the staff • Must educate staff on food safety and related topics of microbiology, epidemiology and food science to the staff • Must take a proactive role to design a food safety plan that accomplishes the objectives of sound, effective food safety procedures and practices; i. e., HACCP SOP’s.

  16. HACCP: The Seven Principals of HACCP • Identify hazards & assess their severity & risks • Identify the critical control points (CCPs) • Establish critical limits for preventive measures • Establish standard operating procedures to monitor CCPs

  17. HACCP: The Seven Principals of HACCP 5. Establish corrective action to be taken when monitoring shows that a critical limit has been exceeded 6. Establish effective record-keeping procedures 7. Establish standard operating procedures to verify that the system is working

  18. Standard Operating Procedures • Please refer to your handout • There are 11 sections to the SOP’s • There will be 40 final SOP’s • 32 are still in draft form now • 8 have been completed and implemented to date • Example: C3. Ice Machine Usage

  19. Summary • While it is the responsibility of the nutrition services leadership to have the necessary knowledge base and understanding of food handling principles to design a HACCP plan, it is the responsibility of all school system leaders, administrators and staff to support its implementation to make it successful for the overall food safety for our students and other customers.

  20. Thank you!

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