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Master Keys to Food Service Operation
COMMUNICATION » Master Keys to Food Service Operation
SCHOOL CONTACT WORK PHONE CELL PHONE HOME PHONE HOME ADDRESS Morris Hills Elizabeth Piccinini 973-664-2304 862-266-0627 N/A 163 Mount Benevolence Road, Newton, NJ 07863 Morris Knolls Joseph…
FOOD SERVICE / FOOD PREPARATION AREAS
FOOD SERVICE / FOOD PREPARATION AREAS
Access to central controls for airflow, HVAC, water systems, electricity, and gas within the food service area will be restricted to all people except the head of maintenance and head custodian in each building. All emergency exits and self-locking doors that can…
FOOD SERVICE EQUIPMENT
FOOD SERVICE EQUIPMENT
Employees will be instructed to look for signs of wear, tear, and tampering before operating equipment. All equipment will be kept sanitized and clean to sight and touch. Food slicers will be sanitized between each specific task. An emergency supply of disposable…
FOOD SERVICE PERSONNEL
FOOD SERVICE PERSONNEL
A daily sign-in sheet for all food service staff will be maintained. Food service employees will wear a uniform and nametag/ID that clearly identifies them as school foodservice employees. Food service personnel files will be kept in a secure and confidential area…
STORING FOOD
STORING FOOD
Thermometers will be placed visibly in all refrigerators and freezers. Alarms will be maintained in good working order on walk-in refrigerators and freezers. All leftover foods will be labeled with the name of the product and date. Any foods not labeled or dated…
RESPONDING TO A CRISIS
RESPONDING TO A CRISIS
An evacuation plan will be clearly posted in each school. Entry points will be clearly marked for first responders. Invoices for all food and supplies purchased will be kept at the Food Service Director’s office in a fireproof file cabinet. All schools are…
COMMUNICATION
COMMUNICATION
2.1 Biosecurity Management Team 2.2 Chain of Command 2.3 Local & State Agency Emergency Contacts 2.4 Utility & Community Relief Emergency Contacts 2.5 Master Keys to Food Service Operation
STORAGE AREAS
STORAGE AREAS
All food storage and supply areas will be locked when food service personnel are not present. A list of all personnel who have keys to open food storage and supply areas will be kept on file by the Food Service Director. Delivery personnel will be monitored by a…
GENERAL SECURITY
GENERAL SECURITY
All job candidates (permanent and substitutes) must pass a background security check prior to hiring. Random inspections of foodservice employees’ lockers will be conducted by the Food Service Director and/or the Foodservice Biosecurity Team Leader. All foodborne…
INTRODUCTION
INTRODUCTION
WHAT is “FOOD BIOSECURITY”? “Food Biosecurity” is the protection of food from bioterrorism or any intentional use of biological and chemical agents for the purpose of causing harm. HOW DOES “FOOD BIOSECURITY DIFFER FROM “FOOD SAFETY”? “Food…
TRAINING
TRAINING
All food service employees will be trained regarding the Foodservice Biosecurity Management Plan. They will be required to sign an attendance form on the day of the training. Each food service employee will receive a copy of the Biosecurity Management…
HAZARDOUS CHEMICALS
HAZARDOUS CHEMICALS
Hazardous chemicals will be stored away from food storage areas. “Material Safety Data Sheets” will be readily available for food service staff. Employees will be trained to use chemicals properly. Manufacturers’ instruction for use of hazardous…
RECEIVING / INSPECTION
RECEIVING / INSPECTION
Doors at loading docks will be closed and locked when not in use. A food service employee will be assigned to verify and receive food shipments and supplies. During after business hours the head custodian on duty will be the authorized person to verify and receive…
PLAN MAINTENANCE
PLAN MAINTENANCE
A Biosecurity Self-Inspection Checklist will be implemented. The Foodservice Biosecurity Team Leader and the Food Service Director will use this checklist to inspect outside and inside food service areas, food production areas, food storage areas, shipping and…
CHOOSING SUPPLIERS
CHOOSING SUPPLIERS
Food and other foodservice supplies will be purchased from reputable dealers. A contact list of all foodservice suppliers will be kept by the Food Service Director, Foodservice Biosecurity Team Leader, and the 2nd and 3rd Foodservice Contacts. A copy of each…
WATER AND ICE SUPPLY
WATER AND ICE SUPPLY
The ice-making equipment will be restricted from non-food service personnel. The drains and water lines in the food production areas will be periodically monitored for tampering. Bottled water will be kept on the premises at all times as an alternate source of…
Chain of Command
COMMUNICATION » Chain of Command
Contact the Food Service Director immediately if a biosecurity emergency occurs or if there are any suspicions of possible biosecurity or crisis. The Food Service Director will then contact the Biosecurity Team Leader and Superintendent. If the Food Service Director…
FORMS
FORMS
Click on name of the file to access: Biosecurity Report Form Biosecurity Food Service Supplier Receiving / Delivery Sign In Form Biosecurity Storage Lock Security Form Biosecurity Self-Inspection Checklist Biosecurity Monitoring Schedule
Biosecurity Agreement Form
CHOOSING SUPPLIERS » Biosecurity Agreement Form
As a representative of our entire company, I agree that our company and all our employees will follow all policies and procedures of the Morris Hills Regional School District Foodservice Biosecurity Management Plan. I have read the plan and understand all the…
Biosecurity Management Team
COMMUNICATION » Biosecurity Management Team
ROLE NAME DISTRICT TITLE OFFICE PHONE CELL PHONE HOME PHONE Team Leader 1 Nicholas J. Norcia Superintendent of Schools 973-664-2291 201-281-6273 201-281-6273 Team Leader 2 Gail M. Libby …