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Workshop Registration Details


283538

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.
Goal/Objective: The goal of this 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.

$0.00

30

1

11

18

No

CPE

$0.00

Child Nutrition

School Nutrition Personnel

...There are no COOPs...

Workshop Materials

Title
...There are no workshop materials...

Dates, Times and Locations

Room Name Workshop Date Begin Time End Time
Education Service Center
Pecan Room (Lab)
2/15/2024 8:30 AM 3:30 PM
Education Service Center
Maple Room
2/29/2024 8:30 AM 3:30 PM
Education Service Center
Maple Room
3/5/2024 8:30 AM 3:30 PM

Workshop Presenter(s)

Name
LANA ANDERSON

Workshop Contacts

Name Type Department E-Mail Phone
TRACIE VINEYARD
Contact tvineyard@esc7.net (903) 988-6802
GERI BARRETT
Contact gbarrett@esc7.net (903) 988-6832

Workshop Liaison(s)

Name Email

Special Accommodations
For requests for special accommodations for this workshop, please contact one of the individuals listed above at least ten(10) business days prior to the workshop date.