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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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