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.
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 the Department of Public Instruction (DPI).
Policy and Guidance
- Enhancing the School Food Safety Program Frequently Asked Questions (FAQ) SP 37-2013, USDA, 4/26/13
- Food Safety Inspections in Service-Only Sites Participating in the School Meals Programs SP 45-2011, USDA, 8/03/11
- Final Rule: School Food Safety Program Based on Hazard Analysis and Critical Control Point Principles USDA, 12/15/09
- Final Rule: School Food Safety Inspections USDA, 9/2/09
- Additional USDA Food Safety Policy
Food Safety Plan
The Food Safety Plan template is designed for use by schools in Wisconsin to meet USDA regulations. Each production site and serving location claiming reimbursable lunches and/or breakfasts must have a plan. 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.
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.
Changes may be made to the template, such as
- removal of Standard Operating Procedures (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 minimum food preparation. Make revisions, as instructed, to adapt the plan for the operation by checking the SOPs that apply and removing the non-applicable SOPS.
- Employee Health Reporting Agreement
- Equipment Inventory Form
- Temperature and Cleaning Log for Milk Coolers
- Sanitizer Test Strips Log
- Food Safety Observation Form - Center of Excellence for Food Safety Research in Child Nutrition Programs
- Facility Observation Form - Center of Excellence for Food Safety Research in Child Nutrition Programs
- Temperature Log for Milk/Juice Transported to Classroom in Coolers
- Template Transport Sheet for Lunch and Breakfast
- Model Board Level Policy for Food Safety in School Districts - Iowa State University Human Sciences Extension and Outreach Food Safety Program, April 2015
Standard Operating Procedures (SOPs)
- Afterschool Snack
- Approved Food Source - Includes reference to protocol for accepting donations and/or purchasing of locally grown produce
- Breakfast Served in the Classroom
- Emergencies and Early Release
- Field Trip Meals
- Fresh Fruit and Vegetable Program (FFVP)
- Preparation of Foods with Potential to Cause Allergic Reaction
- Time as a Public Health Control – Institute of Child Nutrition
- Use of Insulated Milk Barrels: Time as a Public Health Control Option
- Use of Milk Barrels: Monitoring of Temperature Option - Schools selecting this option may reuse milk if the temperature log shows that milk has been maintained at 41 degrees fahrenheit or below when temperature of the barrel is monitored.
- Use of Milk Bags: Monitoring of Temperature Option - Schools selecting this option may reuse milk if the temperature log shows that milk has been maintained at 41 degrees fahrenheit or below when temperature of the bag is monitored. Frozen inserts must be used with milk bags.
- Protocol for Resolving Non-Compliance Issues - WI Food Code, Food Safety Plan and Payment of Inspections Fees
- Instructions for School Food Safety Plan Inspection Report - Developed by the Wisconsin Department of Health Services (DHS) to use when verifying implementation of the food safety plan during the second inspection.
- 2015 Wisconsin Act 46 - School Food Safety Bill Q & A
Wisconsin Food Code
- Wisconsin Food Code - DATCP
- Food Code Fact Sheets - DATCP
- Significant Changes and Issues in the State Food Code - DATCP
Food Manager Certification Courses
- Prometric Inc - Certified Professional Food Manager Course Examination
- National Restaurant Association - ServSafe (SS) Course Examination
- The National Registry of Food Safety Professionals - Food Safety Manager Certification Examination
- 360 Training/Learn2Serve - Food Protection Manager Certification Program and Examination
- Above Training/State Food Safety
- Certified Food Protection Manager Initial Certification and Renewal - Wisconsin Restaurant Association (WRA)
- Food Manager Certification Directory - DATCP
Hazard Analysis Critical Control Point (HACCP)
- Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles - USDA
- Food Safety (SOP) Resources - Institute of Child Nutrition
- HACCP - School Foodservice – Iowa State University Extension and Outreach
- Hepatitis A Fact Sheet (Spanish) (Hmong) - DHS
- Norovirus Fact Sheet (Spanish) (Hmong) - DHS
- Norovirus Resources - Institute of Child Nutrition
- Nontyphoidal Salmonella Fact Sheet (Spanish) (Hmong) - DHS
- Salmonella typhi Fact Sheet (Spanish) (Hmong) - DHS
- Shiga Toxin-Producing Escherichia coli (STEC) Fact Sheet (Spanish) (Hmong) - DHS
- Shigella Fact Sheet (Spanish) (Hmong) - DHS
- Suspected Gastrointestinal Infections General Guidance for Schools - developed from materials provided by the Minnesota Department of Health
Culture of Food Safety
- Food-Safe Schools Action Guide: Creating a Culture of Food Safety - USDA
- Food-Safe Schools: Creating a Culture of Food Safety - USDA’s Food and Nutrition Service Office of Food Safety, The Center of Excellence, and the Institute of Child Nutrition
- Food Safety in Schools - Institute of Child Nutrition
- Food Safety Fact Sheets (English and Spanish) - Institute of Child Nutrition
- Food Safety Posters (English and Spanish) - Institute of Child Nutrition
- Food Safety Posters (English and Spanish) - Center of Excellence for Food Safety Research in Child Nutrition Programs
- Do Your PART - Iowa State University Extension and Outreach
- Handwashing Posters, Activity Sheets, and Other Materials - University of Nebraska-Lincoln Extension
- A Biosecurity Checklist for School Foodservice Programs: Developing a Biosecurity Management Plan - USDA
- "If You See Something, Say Something™" Suspicious Activity Awareness - Food and Agriculture Sector Councils, U.S. Department of Homeland Security
- Environmental Health Services (EHS) Food Protection - Centers for Disease Control
- Emergency Readiness Plan: Guide and Forms for the School Foodservice Operation - Institute for Child Nutrition
- Food Safety Flashes - USDA
- Foodservice Employee Training Videos - Iowa State University Extension and Outreach
- Fun with Food Safety Animated Music Videos - Dr. Carl Winter, UC Davis (Open with Internet Explorer)
- DPI Farm to School Food Safety Webpage
- DPI School Nutrition Team Training
- Food Safety - Iowa State University Extension and Outreach
- Thermometer Information Resource - Institute of Child Nutrition
- Safe Use of Salad Bars in Schools
- Best Practices for Handling Fresh Produce in Schools - Institute of Child Nutrition
- Sharing and No Thank You Tables Toolkit - includes basic information, FAQ, template standard operating procedure, and template food recovery log
- Guidance for Donating Food DPI SNT, 5/29/19
- Reducing Food Waste in the National School Lunch and School Breakfast Programs DPI SNT, 10/11/16
- The Use of Share Tables in Child Nutrition Programs SP 41-2016, USDA, 06/22/16
- U.S. Food and Drug Administration Recalls, Market Withdrawals, and Safety Alerts
- U.S. Department of Agriculture Recalls and Public Health Alerts
- DATCP News Releases - News and information of interest and importance to the owners and operators of food-service establishments and to the people who use them.