Food Service Staff Completes HACCP Training
Fairfield Food Service Staff are required to have professional development each year, by the USDA. On October 2, 2017, the Food Service staff had the opportunity to attend Iowa State University’s HACCP Boot Camp. HACCP stands for Hazard Analysis and Critical Control Points. HACCP plans help reduce the risk of safety hazards in food. Our food service staff follows HACCP plans each day in food storage, food preparation, food service, sanitizing and cleaning. It was a great day of learning from Catherine Strohbehn, Phd, RD, CP-FS from Iowa State University. After our training the food service staff had the opportunity to work through a Case Study, involving a food borne illness. Our staff was challenged to find where there was a breakdown in the HACCP plan, to find the cause of a food borne illness in the case study. This brought a renewed focus on why we do what we do for the safety of our students and district staff. The training was a springboard for great team conversations regarding food safety throughout our district.