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Child Nutrition - Writing, Updating, and Revising a HACCP-Based Food Safety Plan for Schools




The purpose of a food safety plan is to ensure the food served to children in the Child Nutrition Programs is safe. By controlling hazards that may occur or may be introduced into foods, school nutrition employees can safeguard food. An effective food safety program will help control food safety hazards that might occur during all points in foodservice ? receiving, storing, preparing, cooking, cooling, reheating, holding, packaging, transporting, and serving. A truly effective food safety plan needs to be developed for a specific school nutrition program (SNP). By developing a food safety plan for the specs of a school (equipment, staff, physical location, etc.), the number of hazards can be significantly reduced for that site. The goal of this 2.5-day workshop is for participants to take a detailed draft of a school-specific, HACCP-based food safety plan back to their SNPs. This instructor-led workshop incorporates individual work, group discussion, partner work, pre-made templates, and other resources.

Important Session Information:


Please note this is a 3 day session and you must attend all 3 days in order to receive your completion certificate.
Registration ends at 12:00 AM on Tuesday, July 2, 2024
Session ID:
365915
Credits Available:
(18) CPE
Seats Available:
47
Fee:
$0.00
Contact Person:
Jennifer Angell
Instructor(s):
Lana Anderson
Date Time Location
6/25/2024 8:00 AM - 3:30 PM ESC Region 12
2101 W Loop 340, Waco, 76712
6/26/2024 8:00 AM - 3:30 PM ESC Region 12
2101 W Loop 340, Waco, 76712
6/27/2024 8:00 AM - 3:30 PM ESC Region 12
2101 W Loop 340, Waco, 76712


ESC Region 12 | 2101 West Loop 340 | Waco TX 76712 | 254-297-1212