Program Information Manual 17-18

Head Start:
_____Enter a class of Head Start Students for breakfast and lunch in the computer
_____Read the Head Start Guidelines
_____Review a Recipe Service Report and Cash and Meal Service Report for Head Start meals
_____Verify if the meals are entered correctly

Camp Crystal:
_____Complete a Camp Crystal Collection Worksheet
_____Count and verify that the money is correct for the Camp Crystal trip
_____Handle a Camp Crystal trip
_____Enter a breakfast, lunch and dinner in the computer for a Camp Crystal trip

Field Trips:
_____Handle a field trip
_____Be familiar with the Field Trip Lunches form and what it is used for
_____Be familiar with the Field Trip Request form and what it is used for

Foster Grandparents:
_____Know how to handle foster grandparent meals on the lunch production sheet
_____Know how the Foster Grandparent Sign-In Sheet is used

Staffing:
_____Calculate meals per labor hour for three schools
_____Determine if the schools are under, over or staffed correctly

Special Meals:
_____Work a special meal function
_____Complete a Special Meal Cost Worksheet
_____Complete a Special Meal Invoice

Financial Reports:
_____Understand how to read a financial report
_____Understand how to read a participation report

Inventories:
_____Complete an actual inventory



Section 5
Purchasing and Pricing

Meal Prices

Breakfast
All Grades

Reduced Å Å Å BÅ ÅrÅeÅaÅ kÅ ÅfaÅ ÅsÅtÅÅ ÅÅ $0.30

Paid $1.00

Adult $1.75

ÅÅÅÅÅÅÅÅÅÅÅÅÅÅÅ

Lunch

Reduced $0.40
$2.25
Paid Elementary $2.50
Paid Middle/HLiugnhch $3.25

Adult

Community Eligibility Schools Offer Free Breakfast & Lunch! Å

(Visit our website to see what schools qualify)

Visit our website ... bwww.acpsfood.com

Alachua School Meals Call us ... b352.955.7539

Commodity Complaints
Hold and Recalls

The Department of Agriculture makes every effort to ensure that commodities provided through
the Food Distribution Program are nutritious and of the highest quality. However, as in all food
businesses, recipients may encounter some public safety issues.

The commodity complaints, holds and recalls are used when a food safety issue is raised by U.S.
Department of Agriculture (USDA) (commercial and/or commodity). This may be an isolated
problem, statewide or nationwide issue.

Upon notification by the Department of Agriculture of a possible hold and/or recall, please
follow procedures to eliminate possible endangerment to students.

1. The District Office will notify schools “IMMEDIATELY” of “VALID” holds/recalls. There
are many warnings posed on internet or in the news that may not affect the National School
Lunch Program. Please be cautious of unofficial warnings. The District office will send
notification(s) by email and a follow up telephone call.

2. Print off corresponding emails concerning product recall.

3. Schools will be requested to write down the following information from cases:
 PRODUCT DESCRIPTION
 CONTRACT NUMBER (USUALLY A LONG NUMBER WITH LETTER(S)
 LOT NUMBER
 VENDOR/BRAND
 PACKED DATE

4. Check freezer and/or store rooms for products

5. If product has already been prepared, product should be removed from warmers and/or
serving lines.

6. Count all cases and broken cases (cans, packages, loaves, etc). If any product is remaining in
cases, please return the remainder of product.

7. Place LARGE PRINTED NOTE (DO NOT USE) on product so that kitchen staff can be
aware not to use product.

Commodity Complaints
Hold and Recalls

8. Store and isolate product away from other usable product(s) until notified of destruction or
pick up.

9. If official notification require product to be destroyed:
 Managers should fill out Transfer/Spoilage/Adjustment Form and any other required
form by State or Manufacturer
 Managers should enter LOSS in inventory software
 Managers form to office for back up
 If picked up by distributor, item should be picked up at next delivery.

10. Report inventory of products IMMEDIATELY due to quick turnaround time required by the
State.

We are aware that some kitchens may not be equipped to store additional food for long periods
of time, the District Food and Nutrition Service Office will continually keep in contact with the
State Agency and Manufacturers concerning the status of specified recalls and holds.





What We Do Alachua County Public Schools

Farm To School To Work Hub

Empowering Students Through Healthy FARM FRESH Meals!

NUTRITIOUS SCHOOL LUNCHES

Made with produce grown locally at regional farms
and in school gardens

GARDEN AND NUTRITION EDUCATION

Experiential learning that connects to
classroom curriculum

GROWING A HEALTHY FUTURE
Life skills: Gardening and Cooking
Job Training: Horticulture, Food Safety,

Food Service & Food Packing

What We Do Alachua County Public Schools

Farm To School To Work Hub

Empowering Students Through Healthy FARM FRESH Meals!

NUTRITIOUS SCHOOL LUNCHES

Made with produce grown locally at regional farms
and in school gardens

GARDEN AND NUTRITION EDUCATION

Experiential learning that connects to
classroom curriculum

GROWING A HEALTHY FUTURE
Life skills: Gardening and Cooking Job

Training: Horticulture, Food Safety,
Food Service & Food Packing

Healthy Minds & Healthy Bodies 2016-17 School Year

During the 2016-17 school year, the school lunch program in 25 elementary
schools served over 26,178 pounds of fruits and vegetables grown on local farms
and processed through the Hub.

Students at 20 schools have grown produce for their lunchrooms. At the Hub,
students with special needs in the GET Program (Growing Educational
Training) grew over 3,000 pounds of vegetables.

Students at 20 schools received nutrition education in collaboration with UF’s
Family Nutrition Program.

GET students learned valuable job skills and received Safe Staff training
offered by the Florida Department of Business and Profession Regulation.

A new orchard expanded the growing area at the Hub to over an acre. The
orchard will introduce visiting students, teachers, staff, and community
members to the many different kind of fruit grown in our region.

A hoop house was constructed to allow the hydroponic production of an
additional 150 heads of lettuce to be grown by students each week, bringing
the total to 300 heads per week for school salads.

Our new processing kitchen was completed and will allow pre-cutting of
produce that kitchen staff find laborious to prepare-particularly carrots
and potatoes.

163 students visited the Hub on field trips-helping with chores, learning about
garden plants and animals, and preparing a healthy vegetable snack.

For more information contact Kelli Brew, Farm to School Coordinator
[email protected] or 352-955-7539 x 1568 or

David Banes, Transition Specialist, Exceptional Student Education
[email protected], 352-955-7561, ext. 1601

Visit our website at https://alachuacountyfarmtoschool.wordpress.com/

Dark Green Alachua County Sch
Seasonal Produce A

Orange/Red Starchy

Month

Broccoli
Collards
Kale
Romaine/leaf
Carrots
Red Bell
Sweet Potato
Tomato
Corn
Potatoes

Aug
Sep
Oct
Nov
Dec
Jan
Feb
Mar
Apr
May

Jun
July

hools Farm to School
Availability Chart

y Other Fruit

Cabbage
Cucumbers
Blueberry
Muscadine
Orange
Persimmon
Satsuma
Strawberry
Watermelon

Month

Aug
Sep
Oct
Nov
Dec
Jan
Feb
Mar
Apr
May

Jun
July

Section 6
Sanitation

Maria Eunice 3700 N.E. 53rd Avenue (352) 955-7539

Executive Director Gainesville, Florida 32609 (352) 955-7290 fax

___________________________________________________________________________________________________

District Description of the Food Service Operation

Alachua County Public Schools
Food and Nutrition Services

District Contact: Maria Eunice, MS
Food and Nutrition Director
3700 NE 53rd Avenue
Gainesville, FL 32609

(352) 955-7537
Email: [email protected]

Food Service Operation Description and Customer Participation

A HACCP system has been developed and implemented for the Alachua County Public School District. Each site
is managed by one foodservice manager in primary schools and one manager and one assistant manager in
secondary schools. One of our high schools has an additional assistant manager to assist with
vending/paperwork. Each manager is certified in food safety through the National Restaurant Association’s
ServSafe program.

Menu & Production

A four week cycle menu is used and distributed to customers on a monthly basis, except schools participating in
the “Your Choice” program. The “Your Choice” program schools use a three week cycle menu. In secondary
schools alternate menus are available if approved by a Food Service Specialist. The menu distributed consists of
breakfast and lunch. All menu items are prepared on site, unless there is a satellite program. Production
consists of assembly of ingredients, cooking, holding, and serving.
Other menu items are purchased ready-to-eat, or ready to cook, assemble and serve.

All elementary and some middle schools serve an after school snack (see site sheets). The details of the snack
program, with the suggested menu schedule are found in the district procedures manual.

The district currently has eleven head start programs.

Breakfast Lunch .40
Reduced $2.25
Elementary Reduced
$0.30 Full Price .40
Full Price $2.50
$1.00 Reduced $3.25
Middle/High Reduced
$0.30 Full Price
Full Price
$1.00 Adults
Adults
$1.75

Meal Pricing

A la carte menu items are also available at participating schools. Currently the district serves approximately:
6,300 breakfasts, 14,000 lunches, 2,100 snacks per day.

Maria Eunice 3700 N.E. 53rd Avenue (352) 955-7539

Executive Director Gainesville, Florida 32609 (352) 955-7290 fax

________________________________________________________________________________________________

Facility

Each facility has available to them a walk-in freezer, walk-in refrigerator and storage area with adequate
shelving for storage. Each site has the following items available for large equipment: satellite schools do not
apply, some exceptions may apply.

Slicer
Ovens (double stack)
Vertical Cutter Mixer (VCM)
Kettle/Tilt Skillet
Steamer (double stack)
Mixer
3 and 2 compartment sink
Dish Machine (if applicable)
Hand Sink
Ice Machine
Carts
Rolling Racks
Dish Racks
Fire extinguishers/Ansul Fire Suppression System
Worktables
Cook/Hold warming cabinets
Milk Coolers (if applicable)
Serving Lines with sneeze guards
Serving Tables

Procurement

Gordon Food Service is the mainline food, chemical and supplies vendor for the school district. Milk, bread,
produce, ice cream and specialty beverages are purchased through other vendors for direct deliveries. Pest
control and waste control are provided through an annual foodservice bid and should be monitored monthly.
USDA donated products are delivered to a central warehouse and delivered to schools every week.

Process #1-- No Cook

Keep Food Below 40°F

Menu Item Recipe #

Milk N/A

Juice N/A

Muffin N/A

Fruit Turnover N/A

String Cheese N/A

PBJ Uncrustable N/A

Yogurt N/A

Fresh Fruit N/A

Canned Fruit N/A

Cheese Hoagie N/A

Turkey and Cheese Hoagie N/A

Ham & Cheese Hoagie N/A

Shredded Lettuce & Tomato Cup I-22

Garden Salad N/A

Chef Salad D-56

Creamy Cole Slaw E-06

Macaroni Salad E-07

Pasta Salad E-08

Potato Salad E-09

Egg Salad Sandwich F-03

Tuna Salad Sandwich F-08

Teriyaki Sauce G-12

Pudding N/A

Control Measures
CCP:
• Keep food below 40°F
SOP:
• Personal Hygiene (e.g. Handwashing)
• Washing Fruits and Vegetables
• Controlling Time and Temperature During Preparation
• Receiving Deliveries
• Date Marking Ready-to-Eat Food

Process #2-- COOK and SAME DAY SERVICE

Cook to Correct Temperature. Serve at 140°F or above.

Menu Item Recipe # Cooking Temp.
Toast N/A 145°F / 15sec
N/A 145°F / 15sec
English Muffin N/A 145°F / 15sec
Waffle Sticks N/A 145°F / 15sec
N/A 145°F / 15sec
Waffles N/A 145°F / 15sec
Pancakes J-05 145°F / 15sec
French Toast J-07 145°F / 15sec
Cinnamon Toast J-08 145°F / 15sec
Cheese Toast N/A 145°F / 15sec
Egg Patty on English Muffin
Breakfast Burrito J-09 145°F / 15sec
Turkey Sausage (or Turkey Ham) N/A 145°F / 15sec
N/A 145°F / 15sec
Biscuit F-07 145°F / 15sec
Pancake Pup
Turkey Canadian Bacon F-07A 145°F / 15sec
Grilled Cheese Sandwich D-57 145°F / 15sec
Toasted Turkey Ham & Cheese N/A 145°F / 15sec
D-57 165°F / 15sec
Sandwich N/A 145°F / 15sec
Turkey Hot Dog N/A 145°F / 15sec
(Mini) Corn Dog N/A 165°F / 15sec
Chili-Cheese Dog F-13 165°F / 15sec
Cheese Pizza F-14 165°F / 15sec
Pepperoni Pizza D-29 165°F / 15sec
Chicken Nuggets D-54 165°F / 15sec
Chicken Patty on Bun D-39/G-11 165°F / 15sec
Grilled Chicken Patty on Bun D-40 165°F / 15sec
Oven Fried Chicken D-16 165°F / 15sec
Baked Chicken D-17 165°F / 15sec
Chicken Stir-fry D-18 165°F / 15sec
Chicken Fajita
Chicken or Turkey a la King
Chicken or Turkey & Noodles
Chicken or Turkey Chop Suey

Control Measures
CCP:
• Cooking to destroy bacteria and other pathogens (CCPs with corresponding critical control

limits are noted above)

SOP:
• Personal Hygiene (e.g. Handwashing)
• Holding Hot and Cold Potentially Hazardous Foods

• Controlling Time and Temperature During Preparation

Process #2-- COOK and SAME DAY SERVICE

Cook to Correct Temperature. Serve at 140°F or above.

Menu Item Recipe # Cooking Temp.

Chicken or Turkey Pot Pie D-19 165°F / 15sec

Chicken or Turkey Tetrazzini D-42 165°F / 15sec

Honey Lemon Chicken D-44 165°F / 15sec

Turkey & Dressing Supreme D-38 165°F / 15sec

Turkey Ham N/A 145°F / 15sec

Sliced Ham N/A 145°F / 15sec

BBQ Chicken or Turkey on Bun F-02 165°F / 15sec

Pork BBQ Patty N/A 145°F / 15sec

Pork BBQ Riblet N/A 145°F / 15sec

Baked Cajun Fish D-46 145°F / 15sec

Fish Wedge on Bun D-59 145°F / 15sec

Fish Nuggets N/A 145°F / 15sec

Vegetable Quesadilla D-52 145°F / 15sec

Bean Burrito D-12A 145°F / 15sec

Beef (Turkey) Burrito D-12 155°F(165°F) / 15sec

Beef (Turkey) Soft Taco D-13 155°F(165°F) / 15sec

Nachos with Ground Beef D-28 155°F / 15sec

Beef Taco Pie D-45 165°F / 15sec

Taco Pie with Salad Topping D-45A 165°F / 15sec

Taco Pie with Beans D-45B 165°F / 15sec

Taco Salad E-10 155°F / 15sec

Sloppy Joe on Bun F-05 155°F / 15sec

Chili Con Carne with Beans D-20 155°F / 15sec

Spaghetti w/ Tomato Sauce B-02/G-07 165°F / 15sec

Spaghetti w/ Meat Sauce D-35 155°F / 15sec

Hamburger D-58 155°F / 15sec

Meatloaf D-27 155°F / 15sec

Salisbury Steak D-33 155°F / 15sec

Country Fried Steak D-21 155°F / 15sec

Beefaroni D-22 155°F / 15sec

Control Measures
CCP:
• Cooking to destroy bacteria and other pathogens (CCPs with corresponding critical control

limits are noted above)

SOP:
• Personal Hygiene (e.g. Handwashing)
• Holding Hot and Cold Potentially Hazardous Foods

• Controlling Time and Temperature During Preparation

Process #2-- COOK and SAME DAY SERVICE

Cook to Correct Temperature. Serve at 140°F or above.

Menu Item Recipe # Cooking Temp.

Beef Shepherds Pie D-43 165°F / 15sec

Ground Beef Stroganoff D-24 155°F / 15sec

Lasagna with Ground Beef D-25 155°F / 15sec

Cooked Rice B-03 165°F / 15sec

Yellow Rice B-03 165°F / 15sec

Spanish Rice B-17 165°F / 15sec

Macaroni & Cheese D-26 165°F / 15sec

Quick Baked Potatoes I-17 145°F / 15sec

Loaded Baked Potato D-60 165°F / 15sec

Instant Mashed Potatoes I-05 145°F / 15sec

Brown Gravy G-03 165°F / 15sec

Chicken or Turkey Gravy G-03A 165°F / 15sec

Bread Stuffing B-06 165°F / 15sec

Cornbread Stuffing B-06A 165°F / 15sec

Cornbread B-09 165°F / 15sec

Garlic Bread Stick N/A 145°F / 15sec

Garlic Bread N/A 145°F / 15sec
Roll N/A 145°F / 15sec

Egg Roll N/A 165°F / 15sec

Side Vegetables I-23 145°F / 15sec

Broccoli with Cheese Sauce I-24 145°F / 15sec

Cheeseburger D-58A 155°F / 15sec
1/2" Crinkle cut French Fries 145°F / 15sec
N/A

1/4" cut French Fries N/A 145°F / 15sec

Tater Tots N/A 145°F / 15sec

Control Measures
CCP:
• Cooking to destroy bacteria and other pathogens (CCPs with corresponding critical control

limits are noted above)

SOP:
• Personal Hygiene (e.g. Handwashing)
• Holding Hot and Cold Potentially Hazardous Foods
• Controlling Time and Temperature During Preparation

Process #3-- COOK,COOL,REHEAT,SERVE

Menu Item Recipe Cooking Cooling Reheating
Country Fried Steak # Temp. Temp. Temp.

Salisbury Steak D-21 155°F / Cool to 165°F / 15sec
Tomato Sauce D-33 15sec 70°F in 2
G-07 hrs or less 165°F / 15sec
Meat Sauce D-35 155°F / and then to
Brown Gravy G-03 15sec 40°F in 165°F / 15sec
4hrs or less
165°F / Cool to 165°F / 15sec
15sec 70°F in 2
hrs or less 165°F / 15sec
165°F / and then to
15sec 40°F in
4hrs or less
165°F / Cool to
15sec 70°F in 2
hrs or less
and then to
40°F in
4hrs or less
Cool to
70°F in 2
hrs or less
and then to
40°F in
4hrs or less
Cool to
70°F in 2
hrs or less
and then to
40°F in
4hrs or less

Control Measures
CCP:
• Cooking to destroy bacteria and other pathogens (CCPs with corresponding critical control

limits are noted above)

SOP:
• Personal Hygiene (e.g. Handwashing)
• Holding Hot and Cold Potentially Hazardous Foods

• Controlling Time and Temperature During Preparation

Process #3-- COOK,COOL,REHEAT,SERVE

Limit time in Temperature Danger Zone (40°F -- 140°F)

Menu Item Recipe # Cooking Temp. Cooling Reheating
Cooked Rice B-03 165°F / 15sec Temp. Temp.
Yellow Rice B-03 165°F / 15sec
Instant Mashed Potatoes I-05 145°F / 15sec Cool to 165°F / 15sec
Baked Chicken D-54 165°F / 15sec 70°F in 2
Chicken & Rice D-55 165°F / 15sec hrs or less 165°F / 15sec
and then to
40°F in 165°F / 15sec
4hrs or less
Cool to 165°F / 15sec
70°F in 2
hrs or less 165°F / 15sec
and then to
40°F in
4hrs or less
Cool to
70°F in 2
hrs or less
and then to
40°F in
4hrs or less
Cool to
70°F in 2
hrs or less
and then to
40°F in
4hrs or less
Cool to
70°F in 2
hrs or less
and then to
40°F in
4hrs or less

Control Measures D-22
CCP:
• Cooking to destroy bacteria and other pathogens (CCPs with corresponding critical control

limits are noted above)

SOP:
• Personal Hygiene (e.g. Handwashing)
• Holding Hot and Cold Potentially Hazardous Foods

• Controlling Time and Temperature During Preparation

Process #3-- COOK,COOL,REHEAT,SERVE

Limit time in Temperature Danger Zone (40°F -- 140°F)

Menu Item Recipe Cooking Temp. Cooling Reheating
# 165°F / 15sec Temp. Temp.
Chicken Stir-fry 165°F / 15sec
BBQ Chicken or Turkey on D-39 155°F / 15sec Cool to 165°F /
F-02 165°F / 15sec 70°F in 2 15sec
Bun D-22 165°F / 15sec hrs or less
D-27 and then 165°F /
Beefaroni D-26 to 40°F in 15sec
4hrs or
Meatloaf less 165°F /
Cool to 15sec
Macaroni & Cheese 70°F in 2
hrs or less 165°F /
and then 15sec
to 40°F in
4hrs or 165°F /
less 15sec
Cool to
70°F in 2
hrs or less
and then
to 40°F in
4hrs or
less
Cool to
70°F in 2
hrs or less
and then
to 40°F in
4hrs or
less
Cool to
70°F in 2
hrs or less
and then
to 40°F in
4hrs or
less

Control Measures
CCP:
• Cooking to destroy bacteria and other pathogens (CCPs with corresponding critical control

limits are noted above)

SOP:
• Personal Hygiene (e.g. Handwashing)
• Holding Hot and Cold Potentially Hazardous Foods

• Controlling Time and Temperature During Preparation

Process #3-- COOK,COOL,REHEAT,SERVE

Limit time in Temperature Danger Zone (40°F -- 140°F)

Menu Item Recipe # Cooking Temp. Cooling Reheating
Nachos w/ Ground Beef D-28 155°F / 15sec Temp. Temp.
Lasagna w/ Ground Beef D-25 155°F / 15sec
D-43 155°F / 15sec Cool to 165°F / 15sec
Beef Shepherds Pie G-03A 165°F / 15sec 70°F in 2
Chicken or Turkey Gravy D-20 155°F / 15sec hrs or less 165°F / 15sec
Chili Con Carne w/ Beans and then to
40°F in 165°F / 15sec
4hrs or less
Cool to 165°F / 15sec
70°F in 2
hrs or less 165°F / 15sec
and then to
40°F in
4hrs or less
Cool to
70°F in 2
hrs or less
and then to
40°F in
4hrs or less
Cool to
70°F in 2
hrs or less
and then to
40°F in
4hrs or less
Cool to
70°F in 2
hrs or less
and then to
40°F in
4hrs or less

Control Measures D
CCP:
• Cooking to destroy bacteria and other pathogens (CCPs with corresponding critical control

limits are noted above)

SOP:
• Personal Hygiene (e.g. Handwashing)
• Holding Hot and Cold Potentially Hazardous Foods

• Controlling Time and Temperature During Preparation

Process #3-- COOK,COOL,REHEAT,SERVE

Limit time in Temperature Danger Zone (40°F -- 140°F)

Menu Item Recipe # Cooking Temp. Cooling Reheating
Sloppy Joe on Bun F-05 155°F / 15sec Temp. Temp.
Chicken Tetrazzini D-42 165°F / 15sec
Ground Beef Stroganoff D-24 155°F / 15sec Cool to 165°F / 15sec
70°F in 2
hrs or less 165°F / 15sec
and then to
40°F in 165°F / 15sec
4hrs or less
Cool to
70°F in 2
hrs or less
and then to
40°F in
4hrs or less
Cool to
70°F in 2
hrs or less
and then to
40°F in
4hrs or less

Control Measures D-22
CCP:
• Cooking to destroy bacteria and other pathogens (CCPs with corresponding critical control

limits are noted above)

SOP:
• Personal Hygiene (e.g. Handwashing)
• Holding Hot and Cold Potentially Hazardous Foods
• Controlling Time and Temperature During Preparation







Alachua County Food & Nutrition Services
HACCP-Based SOPs

Washing Hands

PURPOSE: To prevent foodborne illness by contaminated hands.

SCOPE: This procedure applies to anyone who handles, prepare, and serve food.

KEY WORDS: Handwashing, Cross-Contamination

INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP.
2. Follow State or local health department requirements.
3. Post handwashing signs or posters in a language understood by all

foodservice staff near all handwashing sinks, in food preparation areas,
and restrooms.
4. Use designated handwashing sinks for handwashing only. Do not use food
preparation, utility, and dishwashing sinks for handwashing.
5. Provide warm running water, soap, and a means to dry hands. Provide a
waste container at each handwashing sink or near the door in restrooms.
6. Keep handwashing sinks accessible anytime employees are present.
7. Wash hands:
 Before starting work
 During food preparation
 When moving from one food preparation area to another
 Before putting on or changing gloves
 After using the toilet
 After sneezing, coughing, or using a handkerchief or tissue
 After touching hair, face, or body
 After smoking, eating, drinking, or chewing gum or tobacco
 After handling raw meats, poultry, or fish
 After any clean up activity such as sweeping, mopping, or wiping

counters
 After touching dirty dishes, equipment, or utensils
 After handling trash
 After handling money
 After any time the hands may become contaminated

1

Alachua County Food & Nutrition Services
HACCP-Based SOPs

Washing Hands, continued

INSTRUCTIONS, continued:
8. Follow proper handwashing procedures as indicated below:

 Wet hands and forearms with warm, running water at least 100 ºF and
apply soap.

 Scrub lathered hands and forearms, under fingernails, and between
fingers for at least 10-15 seconds. Rinse thoroughly under warm
running water for 5-10 seconds.

 Dry hands and forearms thoroughly with single-use paper towels.
 Dry hands for at least 30 seconds if using a warm air hand dryer.
 Turn off water using paper towels.
 Use paper towel to open door when exiting the restroom.
9. Follow FDA recommendations when using hand sanitizers. These
recommendations are as follows:
 Use hand sanitizers only after hands have been properly washed and

dried.
 Use only hand sanitizers that comply with the 2001 FDA Food Code.

Confirm with the manufacturers that the hand sanitizers used meet
these requirements.
 Use hand sanitizers in the manner specified by the manufacturer.

MONITORING:
1. A designated employee will visually observe the handwashing practices of

the foodservice staff during all hours of operation.
2. The designated employee will visually observe that handwashing sinks are

properly supplied during all hours of operation.

CORRECTIVE ACTION:
1. Retrain any foodservice employee found not following the procedures in

this SOP.
2. Ask employees that are observed not washing their hands at the

appropriate times or using the proper procedure to wash their hands
immediately.
3. Retrain employee to ensure proper handwashing procedure.

2

Alachua County Food & Nutrition Services
HACCP-Based SOPs

Washing Hands, continued

VERIFICATION AND RECORD KEEPING:
The foodservice manager will complete the Food Safety Checklist daily to
indicate that monitoring is being conducted as specified. The Food Safety
Checklist is to be kept on file for a minimum of 1 year.
DATE IMPLEMENTED: ________ BY: _______________________
DATE REVIEWED: ___________ BY: _______________________
DATE REVISED: ______________ BY: _______________________

3

USDA is an equal 2004
opportunity employer
ET 53-04(A)
and provider

Proper Procedure for Washing Hands

1. Have paper towel ready to be used so you don’t need to
touch the crank or towel advancement knob after
your hands are washed.

2. Run comfortably warm water.
3. Wet hands and use a disinfectant soap.
4. Lather hands well and continue above wrists.

5. Rub hands together vigorously for at least 20 seconds.
Be sure to wash between fingers and especially around
the fingernails and any rough skin.

6. Rinse thoroughly under warm water.
7. Dry hands and wrists thoroughly with

disposable paper towels. DO NOT use reusable
cloth towels.
8. Be careful not to re-contaminate hands before
returning to work.
Suggestion: Use a paper towel when turning off the light
switch and when touching all door handles encountered while
returning to the kitchen.







When the Freezer or Refrigerator Fails…
What Next?

1. Don’t panic!! Freezers are well-insulated and each package of frozen food
acts as an insulator to protect the food around it. A full stocked freezer
should keep frozen food for two (2) days and a half-full freezer roughly
one (1) day. (When the power goes off in a refrigerator, you can normally
expect food to last at least for (4) to (6) hours, depending how warm the
kitchen is.)

2. The first thing to do is document the time and actual food temperature
when first discovered. Then try to find out how long ago the
freezer/refrigerator failed. If the unit can be started within a safe
time frame, nothing else needs to be done. Just keep the door closed
until the unit is repaired. If food temperature is above 40°F and the
freezer/refrigerator has been off for more than two hours the food may
be hazardous.

3. If the freezer can not be fixed within one (1) to two (2) days, or if the
refrigerator is not repaired that day, you will need to relocate the food
to another school, or the warehouse. Move what food you can/need to
your reach-in freezers, refrigerators, and milk boxes.

4. After a freezer thaws, food must be judged for safety. Meat and
poultry that still contain ice crystals can safely be re-frozen. If meat
and poultry was in the refrigerator or is without ice crystals, it will have
to be cooked. After cooking, it can be refrozen.

5. Do not use any food that has an unusual color or odor, or if it’s
temperature was above 40°F for 2 or more hours. If food needs to be
destroyed (not fit for human or animal consumption), call the Public
Health Department for a “Stop Sale”. If the Health Department
determines it is fit for animal consumption the food can be put in the
swill can.

6. Products deemed unfit for animals are put in the garbage and covered
with bleach. Do not put boxes of commodities in the garbage.

7. If loss of commodities is less than $100 fill out a
“Transfer/Spoilage/Adjustment Form” and a “Quality Control Report”. If
more than $100 fill out a “Commodity Loss Report” and a
“Transfer/Spoilage/Adjustment Form” and send it to Food & Nutrition
Services Department.

8. Include a copy of the refrigerator’s temperature record with each food
loss and the “Stop Sale”.

9. If the food loss is due to theft include a police report.
10. Keep food frozen until the Health Department arrives to inspect it.

How to Handle a Possible Outbreak of Food-borne Illness

1. Stay Calm: There are many reasons why students may not be feeling well other
than from eating contaminated food. There could be a flu epidemic in the
community or some children might feel ill after seeing another child regurgitate.

2. Meet with Team Members: Quickly discuss your strategy and ask for cooperation.
To avoid panic and “sympathy symptoms” ask the teachers not to discuss the
problem with anyone except the School Administration, Food Service Manager, and
Area Food Service Supervisor, School Nurse, or other health officials during an
investigation. Remember that this could still turn out to be the flu.

3. Gather Information: Take notes on who, what, when, where and how so that you can
respond calmly and correctly. This includes names, addresses, phone numbers, what
they ate, what time they ate, what their symptoms are, etc. Find out what each
person ate besides lunch and if anything had an “off flavor”.

4. Secure Treatment Immediately: People with symptoms of food borne illness should
have professional medical care immediately, particularly if symptoms are severe, or
the victim is quite young, pregnant, elderly, or has a chronic illness. Symptoms
include vomiting, diarrhea, stomach cramps and fever.

5. Preserve the Evidence: Save a sample of the vomit, if possible. This should be
placed in a plastic bag and put on ice so that the Health Department can test it.
There should be samples of the foods in question in the classroom or school
cafeteria if it has been determined that either could be the source. Samples of the
foods in question should be packed in ice and sent for testing. Food Service staff
should save the product numbers off of the cases in which the foods were packed.
DO NOT THROW AWAY the empty product cases. Save any leftover product and
any uncooked product. Because cooking and holding temperatures are recorded,
save all temperature charts and carefully record meal production records to show
the number of servings prepared and served. Try to remember if you switched
cases of product or used any leftover produce during meal service or near the time
the problem started. Document everything.

6. The Following Day: Have you school staff record the names and symptoms of
children who call in sick. Symptoms of food borne illness often do not show up for 8
to 10 hours. If the symptoms include stomach cramps, vomiting, diarrhea or fever,
question what the child had for breakfast and lunch the previous day. Keep a record
of all telephone calls.

7. Report your results: Report all information you have gathered to your principal.
The principal should contact his/her immediate supervisor, the local Environmental
Health Unit, Department of Epidemiology, Director of Food Service, Director of
Student Services and Director of Risk Management for their assistance in the
investigation.

Take every report of possible food borne illness seriously and follow the
appropriate steps.



BASIC FOOD HISTORY

Date: ________________ Name of School Site: __________________

Age of Student: _______

Name/Title of person completing form: ____________________ Date of complaint: ________

1. What did you eat for Breakfast today?
__________________________________________________________________
_______________________________________ At what time?______________
What beverage did you drink with the meal? _____________________________

2. What did you eat for lunch today?
__________________________________________________________________
_______________________________________ At what time?______________
What beverage did you drink with the meal? _____________________________

3. What did you eat for dinner yesterday?
__________________________________________________________________
__________________________________________________________________
What beverage did you drink with the meal? _____________________________

4. What did you eat for lunch yesterday?
__________________________________________________________________
______________________________________ At what time? ______________
What beverage did you drink with the meal? _____________________________

5. Other (snacks, etc)
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________

6. Other beverages (indicate with or without ice)
__________________________________________________________________
__________________________________________________________________

7. General symptoms (check all that apply)

Diarrhea Vomiting Nausea Abdominal Cramps
Chills Fever Headache
Other

NOTE: The county health department will coordinate and undertake a detailed
investigation as needed per incident.

SUSPECTED FOODBORNE ILLNESS CHECKLIST

Use this checklist in the event of two (2) or more suspected related illnesses with
symptoms that include diarrhea and/or vomiting, with or without fever and with a
suspected common food and/or water source ingestion.

The school nurse or principal’s designee will immediately provide care
and isolation within available operational capacity and the scope of health
knowledge.

The school nurse or principal’s designee will complete a “Basic Food
History” form (See attached sample form)

The school nurse or principal’s designee will notify the respective school
principal.

The principal will notify the appropriate administrative staff (i.e. School
Food Service Director), the parent(s) of the student(s) involved and the
School Food Service Manager.

The Food Service Manager will complete a “Suspected Foodborne Illness
Report” form (See attached sample form). A copy of the completed form
should be provided to the school principal and to the District’s Director of
Food Service.

The School Food Service manager or appropriate administrative staff will
initiate and maintain communication throughout the investigation period
with the county health department and other pertinent school officials (i.e.
school nurse, principal)

The School Food Service Director will maintain a copy of the
investigative report given by the county health department for the district’s
file.

Note: The investigative report given by the county health department will constitute both
the preliminary report (initial report) and a final report (results of the investigation
identifying the foodborne illness hazard which caused the illness (es) to occur).

SUSPECTED FOODBORNE ILLNESS REPORT

Alachua County Public Schools # ______________________
Agreement Number

1. Name of School Site ____________________________________________

2. School Phone Number _________________________

3. Date _________________ Date of Complaint ______________

4. Narrative of the complaint(s) that gave rise to suspected foodborne illness:

____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________

5. How many students/adults were impacted? _________________

6. List the foods that were served on the date of the complaint(s)
Breakfast food items:
____________________________________________________________________________________
____________________________________________________________________________________
Lunch food items:
____________________________________________________________________________________
____________________________________________________________________________________
Snack food items:
____________________________________________________________________________________
____________________________________________________________________________________

7. Were there leftovers of the above food items to provide a sample tray to the county health department for investigative

purposes? Yes No

8. Attach copies of the site’s meal production records and temperature charts for that day.

9. Attach a copy of the investigative report given by the county health department.
Note: Please provide the initial investigative report given by the local health department.

9. List (if applicable) any product numbers off the cases/boxes the food was packed in.

Product Manufacturer Product Number

Food Recall National Food Service
The University
Action Plan P.O. Draw
University, MS
1. Develop a standard operating procedure Phone: 800
before receiving notification of a food Fax: 800-3
recall. E-mail: nfsmi@

2. Review the recall notification report when Visit NFSMI’s Web si
it is received. Communicate information
about the food recall immediately. This project has been funded wi
Department of Agriculture (USD
3. Collect health-related information needed under a cooperative agreement
for public communications. Work closely
with the school district’s public Management Institute at The
communications person.
The USDA and The University
4. Locate the recalled food. Count the applicable laws regarding a
inventory. Account for all of the recalled opportunity in all activities a
food. discrimination on the basis of
gender, religion, age, disabi
5. Segregate and secure the recalled food orientation, and marital
product. Take action to conform to the
recall.

6. Document any reimbursable costs.
Consolidate documentation from all sites
for inventory counts. Submit necessary
paperwork for reimbursement of food
costs.

7. Maintain all files provided to the school
district and other media contact(s)
including adverse health reports and any
subsequent action. Keep documentation
for three years plus the current year.

e Management Institute
of Mississippi
wer 188
38677-0188

0-321-3054
321-3061
@olemiss.edu

ite at www.nfsmi.org

ith Federal funds from the U.S.
DA), Food and Nutrition Service

with The National Food Service
e University of Mississippi.

of Mississippi comply with all
affirmative action and equal
and programs and prohibit
f race, color, national origin,
ility, political beliefs, sexual
l or family status. 6/02

Questions and Answers

About Food Product R

What is a food product recall? Who regulates fo

An action by a manufacturer or distributor The type of food product
to remove a food product from the market Federal agency is respon
because it may cause serious health
problems or possible death. Meat and poultry produc
regulated by the Food Sa
What is the hold time period? Service (FSIS), USDA.

A time period used for investigation after a All other food products f
United States Department of Agriculture regulatory authority of th
(USDA) commodity food has been identified Administration (FDA). Ho
as potentially unsafe. The hold process is is the primary agency fo
unique to USDA commodity foods, it is the liaison ag
foods. USDA commodity foods
regulated by FDA.
The USDA resource, Responding to a Food Recall,
is available from the National Food Service What are the USD
Management Institute. For more information, call Classifications?
800-321-3054 or e-mail [email protected]
Class I: A health hazard
reasonable probability th
product will cause seriou
death.

Class II: A health hazard
remote probability of hea
consuming the product.

Class III: A situation whe
product will not cause he

Recall Sources of Additional
Information on Food
ood products? Recalls

t determines which Information on recalls of meat
nsible for regulation. and poultry products:
cts are inspected and
afety and Inspection Food Safety and Inspection Service
Recall Information Center Web site:
fall under the www.fsis.usda.gov/oa/recalls/rec intr.htm
he Food and Drug
owever, because FSIS Meat and Poultry Hotline
or USDA commodity 800-535-4555
gency in all recalls of Washington DC Area
202-720-3333
including those TTY: 800-256-7072
E-mail: [email protected]
DA Recall
Information on recalls of all
d situation with a other foods:
hat consuming the
us health problems or Food and Drug Administration (FDA)
Outreach and Information Center
d situation with a Center for Food Safety and Applied
alth problems from Nutrition
FDA Web site: www.fda.gov
ere consuming the 888-SAFE-FOOD (888-723-3366)
ealth problems.
Additional food safety
information:

Gateway to Government Food Safety
Information Web site: www.foodsafety.gov

For additional information on specific
product hold and recall, contact your state
distributing agency or public health
department.





CHAPTER 64E-11
FOOD HYGIENE

64E-11.001 Food Hygiene ‒ General (Repealed)
64E-11.002 Definitions
64E-11.003 Food Supplies
64E-11.004 Food Protection
64E-11.005 Personnel
64E-11.006 Food Equipment and Utensils
64E-11.007 Sanitary Facilities and Controls
64E-11.008 Other Facilities and Operations
64E-11.009 Temporary Food Service Events
64E-11.010 Vending Machines
64E-11.011 Procedure When Infection Is Suspected
64E-11.012 Manager Certification
64E-11.013 Sanitation Certificates and Fees
64E-11.014 Mobile Food Units
64E-11.015 Afterschool Meal Program

64E-11.001 Food Hygiene ‒ General.

Rulemaking Authority 381.0072 FS. Law Implemented 381.0072 FS. History–New 1-1-77, Formerly 10D-13.21, Amended 2-21-91, Retained here
and Transferred to 7C-4.008, Amended 6-1-93, 8-28-96, Formerly 10D-13.021, Repealed 12-29-16.

64E-11.002 Definitions.
(1) “Adulterated” – Food shall be considered to be adulterated:
(a) If it bears or contains any poisonous or deleterious substance which may render it injurious to health; but in case the
substance is not an added substance such food shall not be considered adulterated under this clause if the quantity of such substance
in such food does not ordinarily render it injurious to health; or
(b) If it bears or contains any added poisonous or added deleterious substance, other than one which is a pesticide chemical in or
on a raw agricultural commodity, which in or on the raw agricultural commodity has been removed to the extent possible in good
manufacturing practice, and the concentration of such residue in the processed food when ready to eat, is not greater than the
tolerance prescribed for the raw agricultural commodity; or
(c) If it consists in whole or in part of a diseased, contaminated, filthy, putrid, or decomposed substance, which renders it unfit
for consumption; or
(d) If it has been produced, prepared, packed or held under insanitary conditions whereby it may become contaminated with
filth, or whereby it may have been rendered diseased, unwholesome, or injurious to health; or
(e) If it is the product of a diseased animal, an animal which has died otherwise than by slaughter, or an animal that has been fed
the uncooked offal from a slaughter house, or from other food establishments; or
(f) If its container is composed, in whole or in part, of any poisonous or deleterious substance which may render the contents
injurious to health.
(2) “Air gap” – The unobstructed vertical distance, through the free atmosphere, between the lowest opening from any pipe or
faucet supplying water to a tank, plumbing fixture, or other device and the flood-level rim of the receptacle, or the lowest opening
from any waste outlet pipe and the flood-level rim of the receptacle.
(3) “Air Curtain” – A mechanical device which produces a controlled plane of moving air at a minimum velocity of 500 feet per
minute across the opening protected and directed so as to prevent the entrance of flying insects and other airborne contaminants.
(4) “Bars and lounges” – A facility which possesses a consumption on premises alcoholic beverage license from the Division of
Alcoholic Beverages & Tobacco; where food service is limited to:
(a) The preparation of drinks; or
(b) The service of non-potentially hazardous snack foods (such as, chips, popcorn and pretzels); or
(c) The service of potentially hazardous foods and no preparation of potentially hazardous food occurs.

(5) “Caterer” – A food service establishment listed under Section 381.0072, F.S., that prepares food at one location for delivery
to and individual portion service at another location.

(6) “Civic” – Any organization, excluding Division of Blind Services, offering food service to the public; and
(a) Possesses tax exempt status under 26 U.S.C. section 501(c)(4); or
(b) Which has a chartered body of citizens, recognized by a municipality, whether for profit or not, that operates primarily to
further the common good and general welfare of the people of the community.
(7) “Commissary” – A food service establishment or any other commercial establishment where food, containers, or supplies
are stored, prepared, or packaged, or where utensils are sanitized for transit to, and sale or service at, other locations.
(8) “Comminuted” – Fish or meat products that are reduced in size and restructured or reformulated such as gefilte fish, gyros,
ground beef, and sausage; and a mixture of two or more types of meat that have been reduced in size and combined, such as
sausages made from two or more meats.
(9) “Corrosion-resistant” – Those materials which maintain their original surface characteristics under prolonged influence of
the food to be contacted, the normal use of cleaning compounds and sanitizing solutions, and other conditions-of-use environment.
(10) “Easily cleanable” – Surfaces that are readily accessible and of such material, finish and so fabricated that residue may be
effectively removed by normal cleaning methods.
(11) “Easily movable” – Small equipment weighing 30 pounds or less; or mounted on casters, or provided with mechanical
means of safely tilting for cleaning purposes; and has no utility connection, or has a utility connection that disconnects quickly, or
has a flexible utility connection line of sufficient length to permit the equipment to be moved for cleaning of the area.
(12) “Employee” – Any person working in or for a food service establishment who engages in food preparation or service, who
transports food or food containers, or who comes in contact with any utensil or equipment.
(13) “Equipment” – All stoves, ranges, hoods, meatblocks, tables, counters, cabinets, refrigerators, freezers, sinks, dishwashing
machines, steam tables and similar items, other than utensils, used in the operation of a food service establishment.
(14) “Extensively remodeled” – For the purpose of this chapter, the term extensively remodeled means structural changes to an
existing establishment which costs in excess of 50 percent of the assessed value of the facility as determined by the county property
appraiser.
(15) “Fixed food establishment” – A food service establishment which operates at a specific location and is connected to
electrical, water, and sewage disposal systems.
(16) “Food” – Any raw, cooked or processed edible substance, ice, beverage or ingredient used or intended for use in whole, or
in part, for human consumption.
(17) “Food-contact surfaces” – Surfaces of equipment and utensils with which food normally comes in contact, and those
surfaces from which food may drain, drip or splash back onto surfaces normally in contact with food.
(18) “Food preparation” – The manipulation of foods intended for human consumption by such means as washing, slicing,
peeling, chipping, shucking, scooping, and/or portioning. The term also includes those activities involving temperature changes,
combining ingredients, opening ready-to-eat food packages, or any other activity causing physical or chemical alterations in the
food.
(19) “Fraternal” – An organization primarily operating for social, intellectual, educational, charitable, benevolent, moral,
fraternal, patriotic, or religious purposes for the benefit of its members, that offers food service to its members or the public at their
facility, and possess a charter.
(20) “Garbage” – Food waste generated on premises that is not disposed of through the sewage disposal system. The term also
includes solid waste such as discarded containers or wrappers that are contaminated with food waste.
(21) “Guest” – As it relates to churches, synagogues, or other not-for-profit religious organizations, an individual who is not a
member of the religious organization; and
(a) Who does not regularly attend non-food service events at the religious organization; and
(b) Whose participation in a food service event is not contingent upon attending non-food service activities of the religious
organization; and
(c) Who receives food service without cost or donation, excluding bake sales that are limited to non-potentially hazardous baked
goods.
(d) This term does not include patrons of a soup kitchen or similar operation.
(22) “HACCP Plan” – A written document that delineates the formal procedures for following the Hazard Analysis Critical