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Wisconsin School Food Safety

Overview

utensils and shieldSchool 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). 

    Policy and Guidance
    Templates and Forms

    templates and forms

    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.

     

    Forms

     

    Standard Operating Procedures (SOPs)

     
    Refer to the Food Safety Plan template above for SOPs applicable to most school food service operations.
     
    Food Safety Inspections

     

    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.
     

     

    Wisconsin Food Code

     
      Training

       

      training

       

      Food Manager Certification Courses

       
      Wisconsin accepts the following food manager certification exams:
       

       

      Hazard Analysis Critical Control Point (HACCP)

       

       

      Foodborne Illness

       

       

      Culture of Food Safety

       

       

      Food Biosecurity

       

       

      Videos

       

       

      Additional Resources

       
      Food Waste and Donations

       

      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. For more information about other food waste reduction strategies, please visit the Food Waste section of the Menu Planning webpage.
       
      Recalls

       

      recalls

      Contact

      Kirsten Voss, MS, RDN, CD
      Nutrition Program Consultant
      (608) 267-9132