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School Nutrition Program (NSLP/SBP)
HACCP-Based Food Safety Plan



ESC-20, Food and Nutrition Services provide training and technical assistance to local contracting entities in the operation and administration of Child Nutrition.
 


Important Session Information:


The purpose of a food safety plan is to ensure the food served to children in the Child Nutrition Programs is safe. By controlling hazards that may occur or may be introduced into foods, school nutrition employees can safeguard food. An effective food safety program will help control food safety hazards that might occur during all points in foodservice ? receiving, storing, preparing, cooking, cooling, reheating, holding, packaging, transporting, and serving. A truly effective food safety plan needs to be developed for a specific school nutrition program (SNP). By developing a food safety plan for the specs of a school (equipment, staff, physical location, etc.), the number of hazards can be significantly reduced for that site. The goal of this workshop is for participants to take a detailed draft of a school-specific, HACCP-based food safety plan back to their SNPs. This instructor-led workshop incorporates individual work, group discussion, partner work, pre-made templates, and other resources.

Instructor Bio:

Gina Shell, MS, SNS is a graduate of Tuskegee University in Tuskegee, Alabama where she received her Bachelors of Science in Nutrition and Dietetics. Working the summer feeding program two summers, while in college, encouraged the route to school foodservice. She completed her dietetic internship through the Alabama State Department of Education with a focus in Foodservice Management and Child Nutrition. Upon completing her dietetic internship, she briefly worked in CACFP assisting with the onboarding of new sponsors for the summer feeding program; before moving to her first school district as a Child Nutrition Director. She later completed her Master’s Degree in Human Nutrition from the University of Alabama and currently is in pursuit of her Doctorate in Business Administration from the University of West Alabama.

Gina Shell joined the training team at the Institute of Child Nutrition in 2021. She is currently a School Nutrition Director in Alabama and has served two other school districts in her career; including another small district and one major city school district. She also works as a consultant providing technical support to charter and private schools in the area of compliance and program operations. She is a certified ServSafe Instructor and Proctor. She has a deep passion for school foodservice professionals and enjoys every opportunity to provide training and development to the group.

She lives in Montgomery, Alabama with her 2-year-old fur baby Berkeley. She enjoys traveling, great food, and reading.

Professional Codes: 2000 Operations, 2600 Food Safety and Hazard Analysis and Critical Control point (HACCP), 2610 HACCP, 2620 Food Safety-General

In order to receive full credit, you must attend all three sessions.

Registration for this session has ended

Session ID:
98483
Credits Available:
(6) Clock Hours
Seats Available:
30
Fee:
$0.00
Contact Person:
Joanna Takach
Instructor(s):
Monica Ruiz-Morin
Patricia Alvarez
Rachel Sanchez
Victor Costilla
Date Time Location
12/4/2023 8:30 AM - 4:30 PM Education Service Center Region 20 - Kinney Room
1314 Hines, San Antonio, 78208
12/5/2023 8:30 AM - 4:30 PM Education Service Center Region 20 - Kinney Room
1314 Hines, San Antonio, 78208
12/6/2023 8:30 AM - 4:30 PM Education Service Center Region 20 - Kinney Room
1314 Hines, San Antonio, 78208
Recommended Event Titles
School Nutrition Program (NSLP/SBP)
22 sessions


1314 Hines San Antonio, TX 78208 | Phone: 210-370-5200 | Map

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