PPT-Developing a School Food Safety Program

John Walker JTAK Food Safety wwwjtakfoodsafetycom Objectives Regulation HACCP and its principles Process Approach Standard Operating Procedures SOPs Developing your Food Safety program The Requirement. April 24, 2015. Rick Hughes. Director. What’s On The Menu?. Maslow’s Hierarchy of Needs. Where does “learning” occur? What is “hunger’s” impact?. Wikipedia - Spring 2007. The Hunger Problem…. Financial Analysis . and Program Evaluation. Meal Equivalents . – the conversion of operational data for all food sales into a standard unit of measurement to gauge the effectiveness and efficiency of a school foodservice program. . Level One Certification Course. Area Two: Sanitation, Safety and First Aid, Equipment Use and Care. Kentucky Department of Education. Division of School and Community Nutrition. Course Objectives. From this presentation food service staff should be able to:. Kentucky Department of Education. Division of School and Community Nutrition. Level One Certification. Area Two: Sanitation, Safety and First Aid. Objectives. From this presentation food service staff should be able to:. School and Community Nutrition. KDE. Financial Reporting for food service to the State Agency. Paid Lunch Equity tool- The tool is to be completed yearly by sponsors that collect money from paid students. The tool is a checklist item on the application renewal each year that is due by June 15. School Lunch Basics Wellness & Learning Conference August 14, 2018 Nancy Bradford-Sisson Patty Carignan Marty Davis Kathryn Hodges Cheri White Income Applications See Income Eligibility Presentation from 2018 Wellness Pre-Conference Workshop Background. Address . Safety at . School Bus . Stops. City-School . District-Sheriff’s Office . Working Group. Develop Strategies to Improve Safety. Engineering. , Education, Enforcement, and . Encouragement (4E). FILE EBCritical1The Board recognizes the necessity for a planned safety program to create a safe environment for the students attending and for the professional and support staff employed by the scho Module 1. Learning Objectives. Understand the scope and diversity of  Child Nutrition Programs  . (CNPs) so that you can assess the viability of school . markets for their business.  ​. Understand how CNPs plan menus, process foods, and prepare meals . Name of trainer. Benefits of good food safety. Satisfied customers. Loyal and confident customers. Good reputation – customer recommendations. Operating costs under control . Profit . Legal compliance – no criminal prosecutions or civil lawsuits. CACFP has supported the Clubs to be able to serve hearty, healthy meals to all of our members by helping offset the costs that it takes to produce the meals. [...No member will leave the Club feeling hungry, that is our commitment to our members, and a big part of that commitment is due to the help and support from the CACFP program]. . Kirwin. Hamman. Lead Food Safety Auditor. The Environmental Health Consultancy Pty Ltd. Course Logistics. The training will go for 4 hours.. Please ask questions at any time.. Will receive certificates from the training.. Overview. Over 500 comments received. Comments are mostly on:. (2) health concerns;. (5) safety assessment;. (6) fundamentals;. (8) benefits; and. (10) regulations.. Example. Are GM foods safe to . eat?. RFP 034-2024. Indah Deviyanti - NPO . Environmental Health and Climate Change. 1. Background. Food emergency risks and its impacts on health and economic. Needs of strengthening food control system. Recommendation for National food control system...