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.

Training

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 health department.

Food Safety Plan

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
• CDE School Nutrition Food Safety HACCP Plan Template (DOC)

Food Safety Inspections

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. 

• Food Safety Inspection Reporting Overview & Instructions (PDF)
• Colorado Department of Public Health and Environment
  • Find your Local Health Department
• Request for Health Inspection Letter - Template (DOC)
• USDA Summary of Inspection Requirement (PDF)

Temperature Logs 

Reducing Food Waste

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)
• Rules and Regulations Governing Schools in the State of Colorado (PDF)
• USDA Food Safety Policy Memos
• The Use of Share Tables in Child Nutrition Programs (PDF)
• Enhancing the School Food Safety Program: Frequently Asked Questions (FAQ) (PDF)

Food Donation

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

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

Food Safety Resources

• Food Safety/HACCP Plan Template (DOC)
• Request for Health Inspection Letter Template (DOC)
• USDA's What You Can do to Help Prevent Food Wasted Food (PDF)
• Food Safety Check Lists, Fact Sheets and Posters
• Cooking for Groups -  A Volunteer's Guide to Food Safety (PDF)

Hazard Analysis and Critical Control Points (HACCP)

The Hazard Analysis and Critical Control Point (HACCP) system is a preventative process to reduce the risk of foodborne illness through proper food handling, monitoring of procedures, and record keeping. HACCP is a food safety system that focuses on food. A food safety system should focus on controlling five risk factors. The risk factors are foods from unsafe sources, poor personal hygiene, inadequate cooking, improper holding temperature, and contaminated equipment.

The Healthy, Hunger-Free Kids Act of 2010 (the Act), Public Law 111-296, strengthens the existing food safety requirements in the National School Lunch Program (NSLP), School Breakfast Program (SBP) and all other Food and Nutrition Service (FNS) programs operated in a school.

Section 302 of the Act amends section 9(h)(5) of the Richard B. Russell national School Lunch Act (42 U.S.C. 1758(H)(5)) by requiring that the school food safety program based on Hazard Analysis and Critical Control Point (HACCP) principles be applied to any facility or part of a facility in which food is stored, prepared or served for the purposes of the NSLP, SBP or other FNS program.

• Developing a School Food Safety Program Based on the Process Approach to HACCP Principles (PDF)
• No Cook - Process 1 (PDF)
• Same Day Service - Process 2 (PDF)
• Complex Process - Process 3 (PDF)

Additional Resources

• Food Safety and HACCP Plan Template (DOC)
• The Use of Share Tables in Child Nutrition Programs (PDF)
• Food and Drug Administration (FDA) Code 2013 (PDF)
• Food-Safe Schools Action Guide - Creating a Culture of Food Safety (PDF)

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