You are here

Food Safety-RCCI


  • RCCIs participating in the Child Nutrition Programs (CNP) must 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.
Food Safety Requirements

There are four food safety requirements specified by the 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 site, participating in the school lunch or breakfast program. The State/local public health agency has discretion to determine the extent of the food safety inspections. If the RCCI is part of another institution, the inspections obtained by the larger facility count towards the NSLP requirement if the RCCI food preparation and/or service area is included in the regular inspection.
  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 Hazard 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). This is reported in the annual School Nutrition Contract.

For more information on Policy and Guidance, Food Safety Inspections, Training, Food Waste and Donations, Recalls and links to templates please visit the DPI WI School Food Safety Webpage.

Food Safety Plan

The Food Safety Plan template is designed for use by schools and RCCIs in Wisconsin to meet USDA regulations. Each production site and serving location claiming reimbursable lunches and/or breakfasts must have a plan that is site specific. The plan should be updated each year.

Changes should 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 
  • addition of SOPs, when applicable, obtained from other sources or from the list of additional SOPs found on DPI WI School Food Safety Webpage.
Employee Reporting Agreement

All food service employees must have a signed Employee Reporting Agreement on file. The agreement helps ensure employees properly notify the person in charge when they experience specific illness symptoms or diagnoses.

There are no requirements as to how frequently food service employees must sign an Employee Reporting Agreement form. It is best practice for each food service employee to annually review and sign an updated agreement to reinforce food safety reporting information.


Food Protection Manager Certification

Section 12-201.11 (A) (2) of the Wisconsin Food Code requires that at least one person per SFA hold a Food Protection Manager Certification. There are several certification exams accepted in the state of Wisconsin. For a list of accepted certification exams and a course directory, please visit the links below.