Food Safety and Sanitation
School Food Safety Program Requirements
An SFA must have a written food safety program, based on HACCP principles, that covers any facility or part of a facility where food is stored, prepared, or served.
An SFA must obtain a minimum of two food safety inspections during each school year conducted by a state or local governmental agency responsible for food safety inspections.
Written Food Safety Program Requirements
Section 111 of the Child Nutrition and WIC Reauthorization Act of 2004 (Public Law 108-265) amended section 9(h) of the Richard B. Russell National School Lunch Act by requiring school food authorities (SFAs) to implement a food safety program for the preparation and service of school meals served to children in the school year beginning July 1, 2005. The program must be based on Hazard Analysis and Critical Control Point (HACCP) principles and conform to guidance issued by the Department of Agriculture (USDA). All SFAs must have a written and fully implemented food safety program that complies with HACCP principles.
The document, Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles, serves as USDA guidance for the implementation of HACCP-based food safety programs in school participating in the National School Lunch Program (NSLP) or the School Breakfast Program (SBP). This guidance identifies the minimum elements that must be included in a food safety program based on HACCP principles.
Food Safety Inspection Requirements
Section 111 of the Child Nutrition and WIC Reauthorization Act of 2004 (Public Law 108-265) amended Section 9(h) of the Richard B. Russell National School Lunch Act regarding food safety inspections required in schools participating in the National School Lunch or School Breakfast Programs. Previously, participating schools were required to obtain a minimum of one food safety inspection per school year or comply with the frequency required by local standards.
Beginning July, 1, 2005, each school must now obtain at least two food safety inspections each school year. The inspections must be conducted by a State or local governmental agency responsible for food safety inspections. In addition, schools must post, in a publicly visible location, a report on the most recent food safety inspection and provide a copy of the food safety inspection report to a member of the public upon request. The Reauthorization Act also requires State Agencies to annually audit the school food safety inspections and submit the results to the United States Department of Agriculture (USDA).
Must request two food service establishment inspections each school year and document this effort.
Post the most recent food safety inspection report.
Provide copies of food safety inspection reports to the public, as requested.
Implement a Hazard Analysis and Critical Control Point (HACCP) plan.
Comply with the Michigan Food Law and the currently adopted Food Code.
USDA Food Safety Related Memos
- Food Safety Questions and Answers, July 12, 2005
- SP 37-2011 Enhancing the School Food Safety Program
- SP 45-2011 Food Safety Inspection in Service-Only Sites
- SP 37-2013 Enhancing the School Food Safety Program FAQs
Additional Websites and Resources
- Best Practice: Handling Fresh Produce in Schools
- Center of Excellence for Food Safety Research in Child Nutrition Programs
- Institute of Child Nutrition – Standard Operating Procedures
- USDA Food Safety
- USDA FSIS Food Safety & Inspection Service
- Fight Bac! – Partnership for Food Safety Education
- Food-Safe Schools Action Guide
- Templates: Standard Operating Procedures and Record Keeping - Including Sample Temperature Logs
- MDARD SOP Manual Guidance
- Buying Local - Approved Food Sources for Food Establishments
- Local Public Health Department Locator
- Produce Safety Fact Sheets
Food Manager Certification