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Wisconsin School Food Safety

Overview

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 (NSLP)and/or School Breakfast (SBP) Programs.
  1. Request two food safety inspections from the state or local governmental agency responsible for food safety inspections each school year for each school participating in the school lunch or breakfast program.
  2. Publicly post the most recent food safety inspection and make a copy of the inspection report available upon request.
  3. Implement a food safety program based on Hazardous Analysis Critical Control Point (HACCP) principles, per USDA guidance.
  4. Report annually the number of food safety inspections conducted at each site to the Department of Public Instruction (DPI).

Food Safety PlanSOPAgreeement"Food Safety InspectionFood CodeSharing TablesRecallsTrainingResources

Guidance

Templates and Forms

Food Safety Plan

Instructions

  • The template, designed for use by school agencies in Wisconsin to meet USDA regulations, is in a check-box, fill-in-the-blank format. Each production site and serving location claiming reimbursable lunches and/or breakfasts must have a plan with an accurate description of the food service operation (including equipment inventory), a chart with all menu items categorized as process 1, 2 or 3, and standard operating procedures (SOPs) specific to the operation.
  • USDA requires the plan to include documentation describing measures in place for effective monitoring, documenting corrective action was taken, and completing an annual plan review.
  • Adaptation of this plan includes
    • removal of prototype SOPs that do not apply,
    • revision of the SOPs to be specific to the operation, and
    • addition of SOPs, when applicable, obtained from other sources or from the list of additional SOPs provided below (e.g., SOP for field trips) which must also be modified for use.
  • The plan is appropriate for satellites and vended sites with only minimum food preparation. Make revisions, as previously instructed, to adapt the plan for the operation by checking the SOPs that apply and removing the non-applicable SOPS.
  • Template Food Safety Plan for Process 1, 2, and 3 Menu Items Revised May 2014 - This template is consistent with the Wisconsin Food Code. It is recommended for schools that have not used the template, want to start over, or need significant improvements to their plans to meet USDA regulations.

Forms

Standard Operating Procedures (SOPs)

Refer to Food Safety Plan for SOPs applicable to most school food service operations.

Food Safety Inspections

Wisconsin Food Code

Training

Food Manager Certification

Hazard Analysis Critical Control Point (HACCP)

Foodborne Illness

Culture of Food Safety

Food Biosecurity

Videos

Additional Resources

Food Waste and Donations

Recalls

Contacts

Rebekkah Plano, RDN, CD
Public Health Nutritionist
(608) 264-6715
Kirsten Voss, MS, RDN, CD
Nutrition Program Consultant
(608) 267-9132