Can Feeding Be Worked on in Wisconsin Public Schools

Overview

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.

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 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).

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.

• Template Food Safety Plan for Process 1, 2, and 3 Menu Items

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

• Employee Health Reporting Agreement
• Equipment Inventory Form
• 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
• Template Transport Sheet for Lunch and Breakfast
• Model Board Level Policy for Food Safety in School Districts - Iowa State University Human Sciences Extension and Outreach Food Safety Program, April 2015

Standard Operating Procedures (SOPs)

Refer to the Food Safety Plan template above 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)
• Meal Service at Non-School Meal Distribution Sites
• 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.

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Source: https://dpi.wi.gov/school-nutrition/program-requirements/food-safety

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