Food Safety Command Center 18 Punkte
USDA School Nutrition Program Food Safety Checklist
Diese Checkliste ist auf Englisch.
Verify food safety compliance for USDA National School Lunch and Breakfast Programs, covering the required HACCP-based food safety program, inspections, and temperature monitoring.
7 CFR 210USDA NSLPFDA Food Code
Kostenlos als PDF oder Word · E-Mail-Adresse eingeben und herunterladen.
Food Safety Program Requirements
- Does the school food authority maintain a written food safety program based on HACCP principles? *
- Does the food safety program cover all facilities where food is stored, prepared, or served to children? *
- Are standard operating procedures (SOPs) documented for preparation and service processes? *
- Is the food safety program reviewed and updated at least annually? *
Health Inspections
- Does each school obtain at least two food safety inspections per school year by the state or local health agency? *
- Is the most recent inspection report posted in a publicly visible location? *
- Are inspection reports retained and made available upon request? *
- Date of most recent health inspection
Temperature Monitoring
- Are cooking, cooling, holding, and reheating temperatures monitored and recorded for TCS foods? *
- Are refrigeration and freezer units monitored and recorded daily? *
- Are calibrated thermometers available and calibration verified? *
- Recorded refrigeration temperature (°F)
Receiving & Storage
- Are USDA Foods and commercial deliveries inspected and temperatures verified at receiving? *
- Is a first-in, first-out stock rotation system used? *
- Are cleaning and non-food chemicals stored separately from food? *
Training & Recordkeeping
- Have food service staff received food safety training appropriate to their duties? *
- Are monitoring records, corrective actions, and verification records retained? *
- Is an employee illness reporting and exclusion policy in place? *
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