Food Safety

School Food Authorities (SFAs)/sponsors must comply with food safety requirements in accordance with Federal, State, and local health and food safety codes. For specific food safety questions, please reach out to your local public health agency. Find more specific information regarding food safety below.

New directors (hired on or after July 1, 2015) are required to have at least 8 hours of food safety training either not more than 5 years prior to their starting date or completed within 30 calendar days of the employee’s start date.

The training below is recommended to meet this requirement:

• Food Safety in Schools: This 8-hour online training provides school nutrition employees with up-to-date information on food safety. This training will meet the food safety training requirement for new directors.

Certified Food Protection Manager 

Colorado Retail Food Establishment Rules and Regulations citation 2-102.12 & 2-102.20: At least one employee with authority to direct and control food preparation and service shall be a food protection manager who has been certified by an accredited program. For more information, contact your local public health agency.

SFA must develop a written food safety program that covers any facility or part of a facility where food is stored, prepared, or served. The food safety plan is based on Hazard Analysis and Critical Control Points (HACCP) principles.

• USDA Guidance for SFAs: Developing a school food safety program based on the process approach to HACCP principles
• Food Safety HACCP Plan Template English (DOC)
• Food Safety HACCP Plan Template Spanish (DOC)
• Access a 30-minute training covering the required food safety elements for a School Food Authority operating a child nutrition program.
  • Registration is required to access Moodle. Complete this online form to request Moodle access.

The USDA requires that schools participating in NSLP and SBP obtain two food safety inspections per year, post the most recent inspection report in a visible location, and provide a copy of the report to members of the public upon request. Sponsors participating in SFSP must receive a minimum of one food safety inspection at each site during operation. Sites that participate in NSLP, SBP and/or CACFP and regularly receive health inspections do not require an additional health inspection for SFSP.

• Food Safety Inspection Reporting Overview & Instructions (PDF)
• NSLP Request for Health Inspection Letter - Template (DOC)
• USDA Summary of Inspection Requirement (PDF)

• USDA Recalls & Public Health Alerts
• FDA-regulated product recalls

SFAs and sponsors have an important role in reducing food waste and educating the next generation about the importance of food conservation.

Share Tables

Stations where children may return whole food or beverage items they choose not to eat and these items are available to other children who may want additional servings. 

• Redistribution of Food & Share Tables SOP (PDF)
• The Use of Share Tables in Child Nutrition Programs

Food Donation

• Guidance on the Food Donation Program in Child Nutrition Programs (PDF)

Training 

• Access Share Table Training 
  • Registration is required to access Moodle. Complete this online form to request Moodle access. 

Resources 

• USDA Food and Nutrition Service-What You Can Do to Help Prevent Wasted Food
• No Kid Hungry- Strategies to Reduce Food Waste in Schools & Child Nutrition Programs
• EPA- Food Tips for K-12 Schools: Get Kids to Eat More and Waste Less

For more information or if an alternative version of a document is needed, please contact Alicia Grove.