A website for food service directors has a feature on preparing paperwork correctly for a food safety program. The writer covers Virginia Tech, which recently hired a second person to handle its Hazard Analysis and Critical Control Points (HAACP) program. One task is to make sure the food staff keeps detailed logs about when the food was delivered to when it was eaten. The VT group keeps this information for two months in case a student delays telling the school she got sick after eating at its facility.
- It is important to take note of all foods consumed over a time period in case of illness or outbreak.
- Employees who work in food service need to take basic food safety classes so that they are prepared within their job.
- The structures of food safety and handling are always changing and modifying to provide the best service experiences.
“It’s important to assess the structure of a food safety program—and to know what’s required, and what’s just good to have on hand.”