Get the free Montana School HACCP template updated 2016 - opi mt

Template for Developing a School Food Safety Program The National Food Service Management Institute The University of Mississippi ET6605(Print) 2016 Developing a Food Safety Program Template Suggested

How to fill out montana school haccp template

1. First, gather all the necessary information and documentation required to fill out the Montana school HACCP template. This may include the school's menu, ingredients lists, cooking and cooling procedures, and any relevant training records.
2. Begin by completing the basic information section of the template, including the school's name, address, and contact information. Make sure to also include the date of when the HACCP plan is being filled out.
3. Identify the potential hazards associated with each step of your school's food preparation process. This could include biological hazards (such as cross-contamination or improper food handling), chemical hazards (such as cleaning agents or pesticide residues), and physical hazards (such as foreign objects or allergens).
4. Determine the Critical Control Points (CCPs) in your school's food preparation process. These are the steps where control measures can be applied to prevent, eliminate, or reduce identified hazards to an acceptable level. Common CCPs could include cooking temperatures, cooling times, or specific sanitization procedures.
5. Establish critical limits for each identified CCP. These are specific values or criteria that must be met to ensure food safety. For example, a critical limit for cooking poultry might be an internal temperature of 165°F or higher.
6. Implement monitoring procedures to ensure that the critical limits are being consistently met at each CCP. This could involve regular temperature checks, visual inspections, or employee training evaluations.
7. Determine corrective actions to be taken if a deviation from a critical limit occurs. Clearly outline the steps to be followed to address the issue, including any necessary adjustments to the food preparation process, retraining of staff, or verification procedures.
8. Keep thorough records of all HACCP-related activities, including monitoring and corrective action records. These records serve as evidence that your school is following the HACCP plan effectively and can be invaluable during inspections or audits.
9. Regularly review and update your school's HACCP plan to account for any changes in menu offerings, equipment, or regulations. This ensures that your food safety practices remain current and effective.

Who needs the Montana school HACCP template? Montana school food service operations are required to have a HACCP plan in place. Therefore, any school involved in food preparation and service, whether it is a public, private, elementary, secondary, or post-secondary school, should utilize the Montana school HACCP template to comply with food safety regulations and ensure the health and safety of their students.

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