Food Safety Standards Compliance

Purpose

This policy governs food labeling, HACCP Standards, certifications, and logs.

Duration

This policy is permanent, but it is subject to changes in standards, state and federal laws and local codes.

Policy

Section 1. Cleaning Chemicals

  1. Cleaning chemicals must be maintained for the dish machine and compartment sinks.
  2. A vendor must be in place to maintain chemicals and ensure machines are working properly on a regular basis.

Section 2. Food Labeling

  1. ANCS follows a system of food labeling that records the day of the week, the date, and the specific item description for every stored food item.
  2. Food labeling will be in compliance with local health codes and HACCP standards.

Section 3. FIFO

The ANCS Food Service program follows the "First In, First Out" (FIFO) rule, meaning that foods should be used in the order in which they are delivered. For instance, do not use the newest milk first if you still have two gallons that are good from your last delivery. Food should be properly dated and stored with the new food behind the old on storage shelves.

HACCP and State Compliance Audits

  1. ANCS is required to follow a HACCP plan, which is a written document that describes all of the ways in which the procedures that you follow will eliminate any potential problems from a food safety standpoint. For more information, please see HACCP.
  2. ANCS follows the required Georgia Department of Education guidelines for state audits. This audit review ensures ANCS is following the meal plan hazard analysis and is compliant in its procedures.
  3. HACCP standards focus on time and temperature, as most foodborne pathogens are introduced via time or temperature abuse.
  4. Findings from the Administrative Review are reported to the Executive Director by the Department of Education at the conclusion of the audit.

Section 4. ServSafe Certification

  1. In order to issue a food service permit, Fulton County requires a ServSafe-certified person on premises at all times that meals are being prepared or served.
  2. All ANCS Nutrition Staff should have ServSafe certification upon or within three months of date of hire and maintain certification throughout the duration of their employment.
  3. ServSafe certification is not a prerequisite for hire.

Resources

Approval and Review

Approved

Effective

 Last Review

Next Review
06/16/2015 07/02/2015 09/2024 09/2026