Technical Tools - Training
Change doesn’t happen overnight in the fight for better school food. Creating new systems in your departments requires training. This area will house resources to fill the gap many schools and districts have in implementing efficient department makeovers. From culinary training videos to employee manual templates and job descriptions, the Training area of The Lunch Box will continue to expand as schools best practices are shared.
Cleaning and Sanitizing Food Contact Surfaces
PURPOSE: To prevent foodborne illness by ensuring that all food contact surfaces are properly cleaned and sanitized.
Controlling Time and Temperature During Preparation
PURPOSE: To prevent foodborne illness by limiting the amount of time that potentially hazardous foods are held in the temperature danger zone during preparation.
Cooking Potentially Hazardous Foods
PURPOSE: To prevent foodborne illness by ensuring that all foods are cooked to the appropriate internal temperature.
Geographic Preference Rule
The purpose of this memorandum is to update the definition of what is considered
“unprocessed” for the purposes of applying the optional geographic preference for
procurement in the Child Nutrition Programs.
HAACP
Hazard Analysis and Critical Control Point, (HACCP), is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc.
Preventing Contamination at Food Bars
PURPOSE: To prevent foodborne illness by ensuring that all items held on food bars are protected from contamination.