Thanks to the extensive safety efforts of Nutrition Services, we are please to share that 12 of our schools received a 100% rating from the Health Department during their most recent inspections. These schools are:
Dos Rios Elementary
Frontier Academy
Heath Middle School
Heiman Elementary
Jackson Elementary
Madison Elementary
McAuliffe Elementary
Monfort Elementary
Scott Elementary
Shawsheen Elementary
University Schools
Winograd K-8.
Overview of the Safety Program
To ensure the safety of our food supply and the personal safety of our staff and customers, District 6 Nutrition Services department has adopted an aggressive and comprehensive approach to safety. The Safety Program consists of the following components:
Safety Committee This committee is comprised of three employee representatives, the Executive Chef, and one Area Supervisor. The committee meets monthly to review and develop safety standards, review accident/incident records, discuss current regulatory compliance concerns, discuss food recalls and make recommendations to department leadership regarding safety issues. Additionally, this committee is tasked with planning the Annual All Staff Safety Training Day event.
Quality Reviews Quality reviews are used as a means to audit our safety practices internally. Kitchen Managers complete both a Food Safety and Employee Safety self-inspection monthly. Area Supervisors complete these same inspections annually for each site. The Executive Chef/Coordinator also does a site visit twice per year. A School Visit Recap is completed with each site visit that includes a HACCP section. Additionally, the Director and a Registered Dietitian complete quality reviews with random sites bi-monthly.
Safety Bulletin Area
In every D-6 kitchen, there is an area designated to display safety information. The required documents to be displayed include Safety Committee Meeting minutes, MSDS overview book storage area, Race/Pass Poster, Emergency Evacuation Plan, and the emergency contact list.
HACCP Binder Housed in every D-6 kitchen, this binder contains the Standard Operating Procedures for Food and Employee Safety. Standards are reviewed annually and revised as needed. New and revised standards are developed by the Safety Committee, approved through district leadership, and then presented at All Managers Meetings to ensure thorough understanding of the safety procedures.
All Staff Safety Training Day This continuing education event is generally held each October and is mandatory for all NS staff to attend. Both food and employee safety topics are presented.
Safety Talks Each year, District 6 kitchens receive monthly reminders via email to remind them to review the safety topics, and to make a copy to be stored in the safety binder. Kitchen Managers receive different safety topics each month and are required to share this information with their staff members. Additionally, the safety topics are listed on the department calendar for reference. Each month all staff review one food safety topic and one employee safety topic. The topics are also reviewed at the monthly All Managers Meeting.
ServSafe Certification Program Nutrition Services is using this nationally-recognized food safety training/certification program developed by the National Restaurant Association. The goal is to have at least one ServSafe certified employee in every D-6 kitchen and for all of the employees in the Central Production Kitchen to be certified as well. The credential must be renewed every five years.
New Hire Orientation Newly-hired employees are given the ServSafe Starters training book to keep, and the materials are reviewed in a classroom setting with NS trainers.
Food Withdrawal/Recall Log
Whenever a product is recalled, this is tracked on a recall log.
PPE (Personal Protective Equipment) Hazard Assessment
This form is reviewed annually and kept on file to ensure that proper equipment is available in all of our kitchens.
Deep Cleaning Log The deep cleaning log was designed to correspond with the cycle menu. Cleaning tasks are assigned to a week in the menu cycle and must be completed during that time frame. The cleaning log is to be filed on site in the HACCP Log book for review by NS management.
