食品安全コマンドセンター 18項目

USDA School Nutrition Program Food Safety Checklist

このチェックリストは英語版です。

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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