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Section 26, Food Safety

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Section 26, Food Safety Section 26, Food Safety Section 18, Food Safety August 12, 2020 Updated Section 26, Food Safety to update the Administrator’s Reference Manual (ARM) section references. Guidance on home-canned products was moved from the previous Administrator’s Reference Manual (ARM) Section 19, Other Operational Issues to this section. February 26, 2020 Updated Section 18, Food Safety to update information related to Institute for Child Nutrition, formerly the National Food Service Management Institute (NFSMI). August 28, 2017 Updated Administrator's Reference Manual, Section 18, Food Safety to include the following USDA Memos: − USDA Food-Safe Schools Action Guide, Creating a Culture of Food Safety, A Food Safety Resource for School Nutrition Directors (2014) − USDA Memo SP 37-2013, Enhancing the School Food Safety Program Frequently Asked Questions (April 26, 2013) Added guidance on standards for meat and poultry products and sulfiting agents in foods to this section. Guidance was previously located in Administrator's Reference Manual (ARM), Section 19, Other Operation Issues. Provided clarification on the following topics: − Holding time − Meat and poultry inspection − Standards for meat and poultry − Sulfiting agents − Temperature danger zone − Texas Department of State Health Services (DSHS) − Training − USDA/FDA food safety requirements Texas Department of Agriculture | Food and Nutrition Division Section 26, Food Safety | August 12, 2020 | Page 1 of 16 Table of Contents Food Service Management Company (FSMC) ...................................................................................................... 5 Federal, State, and Local Food Regulations ............................................................................... 6 USDA ........................................................................................................................................................................... 6 Food and Drug Administration (FDA) ................................................................................................................... 6 Texas Department of State Health Services (DSHS) ............................................................................................ 6 Required Permits, For-Profit Food Service Contractors ................................................................................ 6 Local Regulations ....................................................................................................................................................... 7 Definitions for This Section ..................................................................................................... 7 Food Safety Inspection ............................................................................................................ 8 Reporting ..................................................................................................................................................................... 8 Hazard Analysis Critical Control Point (HAACP) ....................................................................... 8 When Is a HAACCP Plan Used? .............................................................................................................................. 8 Seven Principles of That Guide a Successful HACCP plan ................................................................................... 8 Elements of a HACCP Plan ....................................................................................................................................... 9 How Often Is a HAACP Plan Updated? .................................................................................................................. 9 USDA Recipes with Assigned HACCP Process Categories ........................................................... 9 Temperature Danger Zone ....................................................................................................... 9 Food Safety Handling ............................................................................................................ 10 Avoiding Cross Contamination .............................................................................................................................. 10 General Food Handling ........................................................................................................................................... 11 Holding Foods .......................................................................................................................................................... 11 Leftovers .................................................................................................................................................................... 11 Pest Control ............................................................................................................................................................... 12 Reheating Potentially Hazardous Foods ............................................................................................................... 12 Food Served by Non-SNP Staff or Volunteers ..................................................................................................... 12 Sulfiting Agents in Foods ....................................................................................................... 13 Standards for Meat and Poultry Products ................................................................................ 13 USDA Food and Safety and Inspection Service, About FSIS ............................................................................. 13 Meat and Poultry Inspection in Texas ..................................................................................... 14 Home-Canned Products ........................................................................................................ 14 Training ............................................................................................................................... 14 School Nutrition Program Directors ..................................................................................................................... 14 Food Safety Inspection Reporting .......................................................................................... 14 Resources ............................................................................................................................ 15 Texas Department of Agriculture | Food and Nutrition Division Section 26, Food Safety | August 12, 2020 | Page 2 of 16 Forms .................................................................................................................................. 15 Record Retention .................................................................................................................. 16 Compliance .......................................................................................................................... 16 Texas Department of Agriculture | Food and Nutrition Division Section 26, Food Safety | August 12, 2020 | Page 3 of 16 Contact Information for the Texas Department of Agriculture (TDA), Food and Nutrition When contacting TDA by phone, Contracting Entities (CEs) need to have their CE Identification Number (CE ID) (and site ID, if applicable). CEs should include their name and CE ID (and the site name and ID if applicable) in all communication or documentation. General Contact Information Physical Address Mailing Address 1700 N. Congress, 11th Floor, Austin, TX 78701 PO Box 12847, Austin, TX 78711-2847 Phone 877-TEX-MEAL, (877) 839 -6325 Email Contact [email protected] Fax (888) 203-6593 Website www.SquareMeals.org Questions about Program Applications Questions about Program Operation Child & Adult Care Food Program USDA Foods Operations [email protected] [email protected] National School Lunch Program, School Breakfast Program, & Community Operations (Child & Adult Care Food Program & Special Milk Program Summer Food Service Program) [email protected] [email protected] Seamless Summer Option School Operations (National School Lunch Program, School [email protected] Breakfast Program, & Special Milk Program) Summer Food Service Program [email protected] [email protected] Texas Eligibility List Management System (Texas ELMS) Questions about Program Flexibility [email protected] [email protected] for questions about Farm Fresh Initiative (Local Products) - Breakfast Waiver [email protected] - Child Nutrition Program Requirement Waivers Questions about Financial Issues - Gender Exception Capital Expenditures - Hiring Standards, CEs with Less Than 500 Students [email protected] - Lunch Mealtime Claims - Paid Lunch Equity (not currently available) [email protected] - RCCI Age/Grade Group Meal Pattern Procurement, Including Sole Source and Emergency Procurement - Seamless Summer Operation (SSO) Age/Grade [email protected] - Summer Mandate Excessive Balance Plan - Technology-Based Confirmation [email protected] - Universal Breakfast Mandate Questions about USDA Foods - Vending Machine to Dispense Reimbursable Meals USDA Foods Carryover Inventory [email protected] for questions about [email protected] - Milk Substitute Notification USDA Foods Transfer [email protected]
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