All documents below are in Microsoft Word 
unless otherwise noted.
Food Safety
Food and Drug Administration Recalls, Market Withdrawals, and Safety Alerts - Posted on this website are the most significant product actions of the last 60 days based on the extent and degree of health risk.
School agencies participating in the school nutrition programs agree to maintain necessary facilities for storing, preparing, and serving food and to comply with health standards required by applicable state agency and/or local laws and codes. There are four food safety requirements specified by U.S. Department of Agriculture (USDA) for school agencies that participate in the National School Lunch and/or School Breakfast Programs.
- Obtain two food safety inspections conducted by a state or local governmental agency responsible for food safety inspections each school year for each school participating in the school lunch or breakfast program.
- Publicly post the most recent food safety inspection and make a copy of the inspection report available upon request.
- Implement a food safety program based on Hazardous Analysis Critical Control Point (HACCP) principles, per USDA guidance.
- Report annually the number of food safety inspections conducted at each site to Department of Public Instruction.
This webpage contains materials to assist school with meeting food safety requirements. In addition, there are resources on food biosecurity.
School Food Safety Codes
2005 Wisconsin Uniform Food Code - The Wisconsin Food Code 2005 was adopted as an appendix in Chapter HFS 196. This code, an amended version of the 2001 U.S. Food and Drug Administration recommended model food code, was developed to ensure uniformity between the DHFS and the Wisconsin Department of Agriculture, Trade, and Consumer Protection in the Application and enforcement of food safety requirements in licensed facilities. (130 pages) Changes and issues from 2004 food code to 2005 food code are also posted on this web page.
Food Code Fact Sheets - The fact sheets were created by Wisconsin Division of Public Health and Food Safety to help increase knowledge and awareness of the food code requirements. Includes downloadable Wash Hands before Returning to Work poster. Many of these fact sheets are available in other languages including Arabic, Chinese, Hmong, Korean, Lao, and Spanish.
Processing and Consumption of Wild Game Animals at Public Schools - The Wisconsin Food Code prohibits schools from serving or selling wild game to the general public. The code interpretation from DHFS and the specific codes that address wild game animals are posted here.
Food Safety Inspection
- Memorandum of Understanding - between DPI and the Wisconsin Department of Health and Family Services (DHFS) was established to coordinate food safety inspections and assist schools in complying with Chapter HFS 196.
- For questions about food code, food safety inspections, and who to contact for inspections contact: James Kaplanek, R.S., Chief - Food Safety and Recreational Licensing Section (FSRL), Division of Public Health Bureau of Environmental and Occupational Health, Phone: 608-261-8361.
School Food Safety Program Inspection Report and Instructions - Developed by DHFS to use when verifying school's implementation of the food safety plan during the second inspection. Note: It is left up to the discretion of the food safety inspector to choose to verify implementation of the plan during the first or second inspection.
Food Safety Program Based on Hazard Analysis Critical Control Point (HACCP) Principles
DPI Mailing(s) on Food Safety Requirements
Guidance for School Authorities
- Developing a School Food Safety Program Based on the Process Approach to Hazard Analysis and Critical Control Point (HACCP) Principles. School agencies participating in the school lunch or school breakfast program must implement a food safety program beginning July 1, 2005.
Developing a School Food Safety Program - A training resource prepared by the National Food Service Management Institute (NFSMI) in cooperation with the USDA Food and Nutrition Service's Child Nutrition Division and Food Safety Unit to assist schools with developing a food safety program based on HACCP principles. Posted on this site are the following: a PowerPoint presentation, participant workbook, prototype template, and the link to food safety standard operating procedures posted on NFSMI.
USDA Guidance Memorandums
Updated Daily Menu Production Plan - Prototype includes columns for documenting how menu was planned to meet menu planning system requirements, for denoting menu item categorization for food safety plan (process 1, 2 or 3) and for logging the time and temperatures of potentially hazardous foods.
Food Safety Program Checklist - List of the components of the food safety plan for process approach to HACCP
Model Board Level Policy for Food Safety in School Districts - Prototype policy developed by Iowa State University Extension as a guide for school agencies when taking reasonable precautions to ensure that food prepared and served anywhere in the school district is safe for consumption. For additional resources see the National Coalition for Food Safe Schools website.
Prototype Food Safety Plan for Process 1, 2, 3 Menu Items - June 2007 update to the DPI prototype plan designed for use by school agencies in Wisconsin when developing a food safety plan to meet USDA regulations (now 78 pages). For production kitchens and serving sites that heat, hold or serve leftovers (menu items categorized in process 1, 2 and 3). Food Safety Plan Development Checklist with references to the pages in the prototype plan for production kitchen and serving sites that heat, hold and serve leftovers. Updates include the following: changes on the index page, pages 14, 15, 50 and 54. A new page 55 was inserted (School Food Service Employee Reporting Agreement). Pages 56-78 were re-numbered in update to accommodate the new page.
Prototype Food Safety Plan for Process 1 and 2 Menu Items Only - June 2007 update to DPI's prototype food safety plan for a school purchasing meals under a joint agreement or from vendor with no on-site food preparation and no leftovers (now 49 pages). It is also appropriate for satellite serving sites. It was designed for serving sites that do not heat items and have no leftover heated products (process 1 and 2 only). Food Safety Plan Development Checklist with references to the pages in the prototype plan for sites that do not heat or serve leftovers. Updates were made to the index, pages 10, 11 and 30. New page 35 was inserted (School Food Service Employee Reporting Agreement). Pages 36-49 were re-numbered to accommodate the new page.
Monitoring forms, sample food safety policies, and standard operating procedures - Prototype forms and procedures developed by HACCP Information Center at Iowa State University for school food service operations.
Standard Operating Procedures, Logs, Worksheets, Resources - Prototype procedures and forms developed by the National Food Safety Management Institute (NFSMI) in conjunction with U.S. Department of Agriculture and Food and Drug Administration for use by schools developing their food safety programs. Downloadable version in Microsoft Word (doc) format can be revised for use.
Food Safety Training Resources/Job Aids
Iowa State University Streaming Videos - Each video is about 10 minutes in length. Use for in-service training sessions or individual viewing.
Disposable Gloves Mini-Poster - Available for downloading from the National Food Safety Management Institute's (NFSMI) website. Post in food service area to remind food service staff and others about proper glove use.
Food Safety Mini Posters - Fourteen posters in English and Spanish on critical food safety topics to post as job aids in school food service areas available on the National Food Safety management Institute's (NFSMI) website.
Food Safety Signs and Fact Sheets - Available for downloading from the City of Milwaukee website. Post in food service area to remind food service staff and others about food safety.
Food Safety Training Roster
Food Safety Web - This website has links to a wide array of curricula, videos, and other teaching materials in more than 40 different languages for children, child care providers, consumers, food service personnel, health professionals, sanitarians, and others.
Handwashing Training Materials and Posters
Listen In! Food Safety Music - Animated music videos, song lyrics and music with food safety messages on Food Science & Technology Department available at University of California, Davis webpage. The animations were produced as part of a project titled "Improving Food Safety Education Through Use of Music-Based Curricula". Project Director is Carl Winter, food safety expert.
MyPyramid and
Food Safety: Resources for Educators - The University of Nebraska Cooperative Extension has produced consumer food safety PowerPoint presentations that teach MyPyramid guidelines.
Printer-friendly copy versions are downloadable from this site.
National Coalition for Food Safe
Schools - Food safety in schools is influenced by entire school environment and staff, not just the cafeteria and food service personnel. For this reason, the Center for Disease Control and Prevention's Food-Safe School materials focus on multiple aspects of food safety. This Center's one-stop gateway help schools build support for food-safe school environment with procedures in place to identify and manage food-borne illness.
- Food-Safe School Action Guide - This downloadable version of items is designed to help school staff in their efforts to make their school food-safe. The Food-Safe Schools Action Guide can help schools identify gaps in food safety and develop an action plan for becoming food safe.
- Eight In-Depth Modules - The responsibilities of each Food-Safe School Team Member are defined. Team members include the school administrator, team leader, school nurse, health department, school food service professionals, teachers, cooperative extension, families, and students in developing a school-wide action plan.
- On-line Order Form for Food-Safe Action Guide Toolkit - Order the free hardcopy version of the Action Guide. The Toolkit comes in a durable container which includes a guide booklet, video in both VHS and DVD formats, PowerPoint, administrative briefing, needs assessment and planning guide, actions sheets for team members and additional resources. Quantities are limited.
The National Restaurant Association Educational Foundation - Each year's current National Food Safety Education Month Campaign downloadable training activities and promotional materials are posted here for use by food service personnel and students. Available in English and Spanish. Archived past campaigns are available for your use.
Safe Food Crew - Madison's Department of Public Health free training and public recognition program contains structured, ready-made modules that are kept up-to-date with the FDA and Wisconsin Food Code. The 15 modules include scripts for hands on activities on the most critical food safety areas such as handwashing, employee illness, food handling. Although designed for group presentations, the 15 minute modules are suitable for individual learning activities.
SNAP Toolkit - A toolkit to help teachers integrate standards-based hand cleaning activities into the school curriculum and overcome the most common in-school hand washing barriers. Frequent handwashing by students, teachers, and others can make a critical difference in preventing the spread of infectious diseases at school and preventing absenteeism.
Serving it Safe- 2nd Edition (2002/Reprinted with Corrections April 2004) This training resource for school food service was developed by the National Food Service Management Institute (NFSMI) through a cooperative agreement with USDA's Food and Nutrition Services. The manual and instructor's guide are in English and Spanish.
- Note: The interactive CD ROM included in the training materials previously mailed to schools is intended to help food service professionals understand the importance of practicing safe food handling techniques through self-directed tutorials and scenario. It is available for purchase. Contact NFSMI for information at (800) 321-3054.
Thermometer Information Resource - Teaching resource developed and distributed by the National Food Safety Management Institute in August of 2005.
Training/Workshops for Food Service Staff
Suspected Gastrointestinal (Norovirus) Infections
Food Irradiation Information
Food Biosecurity
Definition of Food Biosecurity
Food Biosecurity is the protection from the deliberate introduction of a dangerous substance into food. It may be perpetrated at any level in the food chain by an organized terrorist group, a lone "copy cat" individual or the result of criminal activity. Attacks are usually focused on a food commodity, process, company or business. The agent may be biological or chemical and may cause severe public health consequences.
Addressing Food Biosecurity Issues
How safe is your food supply? While food safety addresses the protection of food from unintentional contamination through operational deficiencies or improper handling during storing, processing, production, transportation and serving, it does not address protection of food from intentional contamination.
What about intentional contamination of the food supply as a result of an act of terrorism or criminal action? Food biosecurity is the protection of food from the deliberate introduction of a dangerous substance into food. It may be perpetrated at any level in the food chain by an organized terrorist group, a lone "copy cat" individual or the result of criminal activity. Attacks are usually focused on a food commodity, process, company or business. The agent may be biological or chemical and may cause severe public health consequences. As recent events have proven, schools can be targets for these activities.
Along with food safety awareness, school staff need to develop an understanding and awareness of food biosecurity in order to protect Wisconsin's children from intentional contamination of foods being stored, prepared and served in schools.
Self Training and Education Available Through the Department of Public Instruction
Food Biosecurity Preparedness - Developing a Plan
- This PowerPoint presentation will provide a basic understanding of definitions, risk assessment, and a plan of action schools can implement to maintain secure food supplies. Food biosecurity training emphasizes management responsibilities, physical facility requirements, employee protocol, security of raw products, water, finished products - including traceability and recall plans, post event security plans, communication protocol, plan evaluation and emergency contacts.
School Food Biosecurity Self Assessment Checklist - This checklist is designed to assist school food service in conducting food biosecurity facility and procedure reviews, focusing on those of highest priority. The checklist needs to be completed prior to developing food biosecurity policies, procedures, or plans.
Food Biosecurity Preparedness: The Operator's Responsibility and the Sanitarian's Role - This PowerPoint presentation will help define the roles and responsibilities of both operators and sanitarians in the development of food biosecurity plans, procedures and policies.
Schools and Terrorism, A Supplement to the National Advisory Committee on Children and Terrorism Recommendations to the Secretary, August 12, 2003
This 24 page report was completed with purpose to provide recommendations to the Secretary of Health and Human Services regarding the role of schools in Homeland Preparedness; including addressing "the role and needs of schools by providing regulatory requirements, oversight and funding to result in effective linkages between state and local education agencies, schools, public health agencies and other emergency preparedness entities."
On page 5, the report provides information regarding a new website to help school districts improve and strengthen emergency response and crisis management plans, including applying for funding:
U.S. Department of Education, Emergency Planning
School Food Biosecurity Resource List
Center for Disease Control
- Environmental Health Services - Information and links at this site
provide specific information on how schools can effectively prevent and respond
to food borne outbreaks and emphasizes food-security related issues.
U.S. Department of Agriculture (USDA), Food and Nutrition Services (FNS)
Developing a Biosecurity Management Plan A Biosecurity Checklist for School Food Service Programs
USDA, Food and Nutrition Service (FNS)
Child Nutrition Division
3101 Park Center Drive
Alexandria, VA 23032
Phone Number: (703) 305-2590
National Food Service Management Institute (NFSMI)
Emergency Readiness Plan: A Guide for the School Foodservice Operation
National Food Service Management Institute (NFSMI)
University of Mississippi
P.O. Drawer 188
University, MS 38677-0188
Phone Number: 1-800-321-3054 or (662) 915-7658
School Nutrition Association (SNA) - Formerly known as the: American School Food Service Association (ASFSA)
Emergency Preparedness and Biosecurity
School Nutrition Association
700 South Washington Street
Ste # 300
Alexandria, VA 22314-4287
Phone Number: 1-800-877- 8822 or (703) 739-3900
FDA, Center for Safety and Applied Nutrition (CFSAN)
Food Safety and Terrorism Information from FDA/Center for Food Safety and Applied Nutrition
Guidance for Industry Retail Food Stores and Food Service Establishments: Food Security Preventive Measures Guidance
Food and Drug Administration (FDA)
Center for Safety and Applied Nutrition (CFSAN
5100 Paint Branch Parkway (HFS-555)
College, Park MD 20740
Phone Number: 1-888-SAFEFOOD (1-888-723-3366)
USDA, Food Safety and Inspection Service (FSIS)
Security Guidelines for Food Processors
USDA, Food Safety and Inspection Service (FSIS)
Washington DC 20250
Phone Number: (202) 720-9113
National Restaurant Association Educational Foundation
Food Security an Introduction
175 West Jackson Boulevard, Suite 1500
Chicago, IL 60604-2814
Phone Number: 1-800-765-2122
Food Safety.Gov Gateway to Government Food Safety Information
Countering Bioterrorism and Other Threats to the Food Supply
This website provides access to several websites including:
- Federal Government Websites
- Federal Government/Private Sector Partnerships
- State and Local Government Websites
- International Websites
For questions about this information, contact Julie A. Cox (608) 267-9206
Last updated on 2/25/2008 11:52:44 AM
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