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.
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).
- State Food Safety Inspection Report for SY 2016-2017 SP 33-2017, USDA, 5/30/17
- 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
- Hazard Analysis and Critical Control Point (HACCP) in Schools - Reauthorization 2004 Implementation Memo SP 11, USDA, 1/10/05
- School Food Safety Inspections - Reauthorization 2004: Implementation Memo SP 10, USDA, 12/16/04
- Additional USDA Food Safety Policy
Templates and Forms
Food Safety Plan
- 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.
- Employee Health Reporting Agreement
- 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, Breakfast or Afterschool Snack Program
- Model Board Level Policy for Food Safety in School Districts - Iowa State University Human Sciences Extension and Outreach Food Safety Program, April 2005
Standard Operating Procedures (SOPs)
Refer to Food Safety Plan for SOPs applicable to most school food service operations.
- 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.
- Food Safety Standard Operating Procedures - Institute of Child Nutrition
Food Safety Inspections
- A Memorandum of Understanding between DPI and the Wisconsin Department of Agriculture, Trade, and Consumer Protection (DATCP) was established to coordinate food safety inspections and assist schools in complying with Wisconsin Food Code.
For questions about the Wisconsin Food Code, food safety inspections, or who to contact for inspections, email DATCPDFSLicensing@wi.gov or call (608) 224-4720.
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
Food Manager Certification
- Food Manager Certification Courses
- Wisconsin accepts the following food manager certification exams:
- 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
- Developing a School Food Safety Program - 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
- Safe Food Crew (English and Spanish) - Wauwatosa Health Department, Madison Department of Public Health
- Food Safety in Schools (Serving It Safe, 4th Edition) - Institute of Child Nutrition
- Food Safety Fact Sheets (English and Spanish) - Institute of Child Nutrition
- Food Safety Mini 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
- A Biosecurity Checklist for School Foodservice Programs: Developing a Biosecurity Management Plan - USDA
- Schools and Terrorism, A Supplement to the National Advisory Committee on Children and Terrorism: Recommendations to the Secretary - Secretary of Health and Human Services
- "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
- Handwashing Videos: Take Your Health in Your Hands! - University of Nebraska - Lincoln Extension. Open with Internet Explorer.
- Fun with Food Safety Animated Music Videos - Dr. Carl Winter, UC Davis
- 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
Food Waste and Donations
Food safety decisions surrounding food donations and food rescue are at the discretion of the sanitarian and/or local regulatory authority, subject to the Wisconsin Food Code as well as local regulations and ordinances. Additional decisions are at the discretion of the local education agency and may require consultation of legal counsel.
- 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
- Sharing/”No Thank You” Tables, Reservicing of Food, Donations of Unserved Food, and Food Waste in the USDA School Nutrition Programs DPI SNT, 02/10/14
- IMPORTANT: SFAs are no longer required to get approval from the DPI SNT for sharing tables or food donations. All policies/procedures related to saving and sharing food or beverage items must be consistent with the SFA’s food safety plan.
- 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.