1. School Food Safety Program

2. 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.
Link to 7 CFR

3. Food Safety Program Required in Many Child Nutrition Programs
The following Child Nutrition Programs must have a food safety program:
National School Lunch Program
School Breakfast Program
Fresh Fruit & Vegetable Program
Afterschool Snack Program
Special Milk Program (operated by schools)
Summer Food Service Program (operated by schools)
Child & Adult Care Food Program (operated by schools)

4. School Food Safety Program.

5. Written Food Safety Program
Schools are required by federal law to have a written food safety program based on HACCP principles and Standard Operating Procedures (SOPs).
HACCP stands for Hazard Analysis and Critical Control Point
SOPs are written instructions for a food service task that reduce food safety hazards
While there can be a master food safety program for the entire SFA, each site within the SFA must have a plan that is specific to their food service needs.

6. Purpose of a School Food Safety Program
The purpose of a school food safety program is to ensure the delivery of safe foods by controlling hazards that may occur or be introduced into foods anywhere along the flow of the food from receiving to service.

7. Two Types of Hazards There are two types of hazards:
Hazards specific to the preparation of food, such as improper cooking for the specific type of food.
Nonspecific hazards that affect all foods, such as poor personal hygiene.
Specific hazards are controlled by identifying Critical Control Points (CCPs) and implementing measures to control the occurrence or introduction of those hazards.
Nonspecific hazards are controlled by developing & implementing Standard Operating Procedures (SOPs).

8. FNS Guidance
FNS published Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles
Identifies the minimum elements that must be included in a food safety program based on HACCP principles
Provides sample Standard Operating Procedures (SOPs)

9. Definitions Page 1
Hazard analysis: a review of your food service operation to find areas where food safety problems might occur
Control measures: Steps you take to reduce the likelihood of food contamination
Critical control points: Points in food preparation and processing where controlling a step (such as cooking) is essential to assure food safety

10. Definitions Page 2
Critical limits: the time and temperature ranges for food preparation and service (either hot or cold) that keep food safe Process approach: a method of grouping menu items into one of three processes, depending on the number of times the food goes through the temperature danger zone Standard Operating Procedures (SOPs): written instructions for food service tasks that reduce food safety hazards

11. Steps in a HACCP- Based School Food Safety Program
Steps in the development of a HACCP-based food safety program:
Establish Standard Operating Procedures
Document menu items into the 3 process categories
Determine critical control points & establish critical limits
Establish monitoring procedure
Establish and document corrective actions
Keep records
Review and revise your overall food safety program periodically

12. Food Safety Inspection Requirements.

13. Food Safety Inspection Requirements Page 1
Schools are required to obtain two school food safety inspections per school year, which are to be conducted by a State or local governmental agency responsible for food safety inspections.
Schools that serve meals under the National School Lunch Program (NSLP) and School Breakfast Program (SBP) are required to maintain proper sanitation and health standards in conformance with all applicable State and local laws and regulations.

14. Food Safety Inspection Requirements Page 2
Inspections for schools are conducted by the local public health department.
Link to Michigan Association for Local Public Health linhttp:// is the link to local public health department websites.
For Residential Child Care Institutions (RCCIs) and juvenile detention centers, inspections are generally conducted by the licensing agency – Michigan Department of Health and Human Services.
Link to Michigan Department of Health and Human Services the link to Michigan DHHS website.

15. Certified Food Manager
Michigan requires that an SFA has a certified food manager. A certified manager is an employee who is currently certified under a certification program accredited by the American National Standards Institute (ANSI). The Link to MDARD website _45851_ ,00.html provides information about certified food managers and approved certification programs.

16. Certified Food Manager Accreditation Programs
There are several nationally accredited exams used by course providers and approved by MDARD:
National Restaurant Association Educational Foundation
National Registry of Food Safety Professionals
Prometric, Inc.
Learn2Serve Food Protection Manager Certification Program
Link to ANSI-CFP accredited programs ?menuID=8&prgID=8&status=4

17. Licensing
Under the Michigan Food Law (Act 92 of 2000, as amended) and effective October 1, 2012:
A person shall not operate a food establishment unless licensed by the department as a food establishment.
Contact your local public health department for all licensing questions and requirements.

18. Michigan Association for Local Public Health
Link to Michigan Association for Local Public Health
Local Health Departments are listed alphabetically on the Michigan Association for Local Public Health website.
By clicking on the LHD, you will find all contact information.

19. Administrative Review & Food Safety Requirements
MI SNP Analysts are not licensed health inspectors
Required to monitor the following for compliance:
Written food safety plan for compliance with HACCP program criteria
Determine if 2 food safety inspections have been obtained
Confirm the posting of the most recent food safety inspection report
Verify compliance with HACCP and local/state health standards
Check temperature logs to ensure proper record keeping
Examine on-site food storage for dates and conditions of foods

20. AR: Monitoring Written Food Safety Plan
The written food safety plan will be examined for the required elements:
Follows process approach & HACCP principles
Covers all facilities that store, prepare or serve food for FNS programs
Accessible at, and appropriate to, each site
On-site observation of food safety plan implementation
Is cross contamination prevented, are temperatures monitored, are staff knowledgeable of the plan, etc.

21. AR: Monitoring Food Safety Inspections
Each participating school must receive at least two food safety inspections each school year.
Performed by local health department
2 inspection dates are noted during review
If LHD denies an inspection, documentation of denial is maintained.
Most recent results are posted in a publicly visible location.

22. AR: Monitoring Recordkeeping & Storage
FNS requires each school in the SFA maintain temperature logs for a period of six months.
During the on-site visit, the SNP Analyst is required to review the temperature logs for one day within the past 6 months
MDE is required to ensure that facilities for handling, storage, and distribution of purchased and donated foods are properly safeguarded against theft, spoilage and other loss.

23. Tools and Resources

24. Requirements of a School Food Safety Program
Link to “Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles.”
Link to “Template for Developing a School Food Safety Program”, National Food Service Management Institute, 2006
Link to “HACCP Based Standard Operating Procedures,” National Food Service Management Institute, 2005

25. USDA Policy Memos Page 1
Link to SP School Food Safety Inspections Requires participating schools to obtain 2 FS inspections each school year Link to Food Safety Questions and Answers July 12, 2005 Link to SP Food Safety Inspections in Non-Traditional School Settings Clarifies how FS inspection requirement is carried out on military bases, Indian reservations and RCCIs Link to SP Responsibility to Request Food Safety Inspections SFAs are responsible for requesting two food safety inspections from the public health department and documenting their efforts

26. USDA Policy Memos Page 2 Link to SP 37-2011
CN Reauthorization 2010: Enhancing the School Food Safety Program
Requires school food safety program be applied to any facility or part of a facility where food is stored, prepared, or served
Buses, hallways, school courtyards, kiosks, classrooms, or other locations outside the cafeteria
Applies to NSLP, SBP, SMP, FFVP, ASP, & supper programs
Link to SP
Food Safety Inspection in Service-Only Sites Participating in the School Meals Programs
Does not change requirement for all institutions that meet the definition of school to obtain 2 FS inspections
Means that service-only sites are NOT exempt
Satellite sites
Sites serving pre-packaged meals

27. USDA Policy Memos Page 3 Link to SP 37-2013
Enhancing the School Food Safety Program FAQs
Supersedes SP
Food safety programs must be reviewed to ensure that standard operating procedures (SOPs) for safe food handling are updated to include any facility or part of a facility where food is stored, prepared, or served
Includes warehouses that store foods for FNS Child Nutrition Programs
Sample SOPs from the Institute of Child Nutrition (formerly National Food Service Management Institute) are available, which can be tailored to an SFA’s specific needs.

28. MDE Policy Memos Link to Administrative Policy # 10 – SY 2004-05:
Hazard Analysis and Critical Control Point (HACCP) in Schools
Requires SFAs to implement a food safety program based on a HACCP system established by the Secretary of Agriculture
Link to Administrative Policy #11 – SY :
School Food Safety Inspections-Reauthorization 2004
Requires schools to obtain at least two food safety inspections each school year

29. Additional Websites
Link to Best Practices: Handling Fresh Produce in Schools Link to Center of Excellence for Food Safety Research in Child Nutrition Programs research-child-nutrition-programs Link to Institute of Child Nutrition Link to Standard Operating Procedures

30. Additional Websites Page 2
Link to USDA Food Safety Link to USDA FSIS Food Safety & Inspection Service Link to Fight Bac! – Partnership for Food Safety Education Link to Food-Safe Schools Action Guide Guide.pdf

31. Summary
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.