Food Safety Team The core responsibility of the food safety team is to implement the HACCP plan. Specific responsibilities include, but are not limited to: monitoring prerequisite program standards monitoring safe food handling practices maintaining appropriate records providing continuing education to School Nutrition Employees The team can be as large or as small as deemed necessary. In very small schools, the “team” may be only a person in charge (PIC). In larger schools, the “team” might include the PIC, employees(s), and others who play a role in the implementation and monitoring of the plan. Each school must have its own food safety team. There cannot be one team for the entire school food authority (SFA). The team leader, who should be the PIC, must list in the table below all food safety team members, including their position title and their HACCP responsibilities. Responses can be typed or handwritten. This table must be reviewed and updated, if necessary, at the beginning of each school year or whenever significant changes to the composition of the team are made. It must then be inserted in Part 2: HACCP Plan Assessment. As with any other school nutrition records, keep completed copies on file for at least three years. While it is not required, it is recommended a copy of the table be shared with the school principal. Signature of Team Leadera: ____________________________________________ Date Completed: _____________________________________________________ Name Position Title HACCP Responsibility b Team Leader: a The team leader should be the person in charge (PIC). This is usually the individual who successfully passes a food protection manager certification examination. b Record the specific task for which the individual will be responsible, such as monitoring refrigerator temperatures, monitoring pest control, etc. If the site manager is the only team member, it is not necessary to note the HACCP responsibility in the last column.
Food Safety Team The core responsibility of the food safety team is to implement the HACCP plan. Specific responsibilities include, but are not limited to: monitoring prerequisite program standards monitoring safe food handling practices maintaining appropriate records providing continuing education to School Nutrition Employees The team can be as large or as small as deemed necessary. In very small schools, the “team” may be only a person in charge (PIC). In larger schools, the “team” might include the PIC, employees(s), and others who play a role in the implementation and monitoring of the plan. Each school must have its own food safety team. There cannot be one team for the entire school food authority (SFA). The team leader, who should be the PIC, must list in the table below all food safety team members, including their position title and their HACCP responsibilities. Responses can be typed or handwritten. This table must be reviewed and updated, if necessary, at the beginning of each school year or whenever significant changes to the composition of the team are made. It must then be inserted in Part 2: HACCP Plan Assessment. As with any other school nutrition records, keep completed copies on file for at least three years. While it is not required, it is recommended a copy of the table be shared with the school principal. Signature of Team Leadera: ____________________________________________ Date Completed: _____________________________________________________ Name Position Title HACCP Responsibility b Team Leader: a The team leader should be the person in charge (PIC). This is usually the individual who successfully passes a food protection manager certification examination. b Record the specific task for which the individual will be responsible, such as monitoring refrigerator temperatures, monitoring pest control, etc. If the site manager is the only team member, it is not necessary to note the HACCP responsibility in the last column.
1819-pt2haccppln-transp-assess.docx