Food Safety Team The core responsibility of the food safety team is to implement the HACCP plan. Specific responsibilities include, but are not limited to: monitoring prerequisite program standards monitoring safe food handling practices maintaining appropriate records providing continuing education to School Nutrition Employees The team can be as large or as small as deemed necessary. In very small schools, the “team” may be only a person in charge (PIC). In larger schools, the “team” might include the PIC, employees(s), and others who play a role in the implementation and monitoring of the plan. Each school must have its own food safety team. There cannot be one team for the entire school food authority (SFA). The team leader, who should be the PIC, must list in the table below all food safety team members, including their position title and their HACCP responsibilities. Responses can be typed or handwritten. This table must be reviewed and updated, if necessary, at the beginning of each school year or whenever significant changes to the composition of the team are made. It must then be inserted in Part 2: HACCP Plan Assessment. As with any other school nutrition records, keep completed copies on file for at least three years. While it is not required, it is recommended a copy of the table be shared with the school principal. Signature of Team Leadera: ____________________________________________ Date Completed: _____________________________________________________ Name Position Title HACCP Responsibility b Team Leader: a The team leader should be the person in charge (PIC). This is usually the individual who successfully passes a food protection manager certification examination. b Record the specific task for which the individual will be responsible, such as monitoring refrigerator temperatures, monitoring pest control, etc. If the site manager is the only team member, it is not necessary to note the HACCP responsibility in the last column.
____________ Transported Meals ____________ A la carte items ____________ Supper/At Risk After School Meals ____________ Other (Please describe) Which best describes the information above? Check only one. Exact Numbers An estimate Does your school nutrition operation provide foods to students at alternative or innovative locations other than the cafeteria? Yes (if yes, complete the information required below.) No (if no, skip to the Personnel section.) What alternative or innovative locations are used to serve foods offered by the school nutrition operation to students? Classroom (i.e. After School Snack Program, Fresh Fruit and Vegetable Program, preschool students, in-school suspension, breakfast or lunch in the classroom, etc.) Hallway Kiosk or cart Vending Machines Bus Off site location such as field trip Other (please specify) ___________________________________ For each of the alternative or innovative service locations checked above, please indicate (in the chart below) the procedures used to maintain food safety from the time it leaves temperature control in the cafeteria until it is consumed by students or discarded. If temperature as a public health control is used, the recipe must state the proper procedures and the temperature chart in section 1 of the production record and the leftover temperature must be completed for all time-temperature controlled for safety (TCS) items. If time as a public health control (TPHC) is used, you must file a copy of the written TPHC plan for each menu item using this control in Part 5: Menus and Recipes and include appropriate instructions for employees on the recipe. If TCS foods are never served in alternate service locations, indicate N/A. List the alternative or innovative locations for serving meals. Describe safeguards taken to ensure all foods remain wholesome and unadulterated. Check the type of food safety procedures used for any TCS foods in each location. Check N/A if TCS foods are never offered in the location. Temperature