How to Develop a Food Safety Plan. Key Differences. Students will read a text lesson, then do a hands-on activity and make a personal food safety plan.
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Standard 3.2.1 – Food Safety Programs.

Kellerman Consulting is a family-owned and Central Ohio-based food safety and small business consulting company. FSPs take a preventive controls approach to controlling hazards, and actually encompass HACCP principles. important food safety characteristics Clemson Ice Cream is a frozen, ready-to-eat dessert that is packaged in 3-gallon food-grade cardboard boxes and covered with a cardboard lid. Companies that fall under Food Safety Modernization Act (FSMA) must have a written FSP to satisfy the Human Food Rule. A food safety program is a written document indicating how a food business will control the food safety hazards associated with the food handling activities of the business. Goals & Definitions •The Goal Of Food Safety Is To Lessen The Chance Of Someone Getting Sick From Eating Contaminated Food •A Food Safety Plan Is A Written Guide Outlining What You Do To Lessen The Chance Of Someone Getting Sick From Eating Contaminated Food. Only certain high risk food businesses are required to have food safety programs: Help students navigate food safety and hygiene with help from this lesson plan. June 2009 Food Safety Plan. My Food Plan outlines procedures to help food businesses make safe and suitable food and drink. Review of Food Safety Plan & Checklist Pages 62-64.
The frozen ice cream is placed in a deep freezer, then moved to a A Food Safety Plan, also often referred to as a HACCP Plan (Hazard Analysis Critical Control Point) is a set of written procedures that will help to eliminate, prevent or reduce food safety hazards that may cause your customer to Important Terms Pages 65-66. Food Safety Plan . Here are a few key ways HACCP plans and FSPs differ, according to the FDA: The plan can be tailored to reflect the type of food and drink a business makes and enable management of any common food safety risks. Prepackaged 58 oz tubs are also hand-filled. This food safety plan is based on USDA Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles (June 2005) and the Wisconsin Food Code.