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Food Safety Command Center 18 butir

USDA School Nutrition Program Food Safety Checklist

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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

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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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