[ X ] Action Required
October 13, 2010
TO: Public School, Private School and Residential Child Care Institution (RCCI)
Sponsors of the National School Lunch and School Breakfast Programs
RE: Annual Food Safety Inspections
With the Child Nutrition and WIC Reauthorization Act of 2004, the food safety requirements for the National School Lunch Program (NSLP) were strengthened.
Food Service Operations Food Safety Inspections
Public school, private school, and residential child care institution (RCCI) sponsors participating in National School Lunch Program (NSLP) and/or School Breakfast Program (SBP) are required to:
- Request in writing from the local Environmental Health Agency to have two Food Safety Inspections for every kitchen and meal serving site in their food service operation each school year (July 1 through June 30).
- Show do diligence in securing two food safety inspections, by making a second written request to the local environmental health agency for an inspection, if a second inspection has not occurred by April 15. Sample letter enclosed. Send a copy of this letter to your assigned Child Nutrition Specialist.
- Post for the public results of the most recent inspection
- Develop and implement a food safety program based on Hazard Analysis and Critical Control Point (HACCP) principles as defined by USDA
- Environmental Health Specialists will review:
- Cataloguing of menu items containing potentially hazardous foods into the USDA defined process categories of No Cook, Same Day and Complex and the logging of temperatures. This is in addition to their regular inspection protocol.
- Standard Operating Procedures in the food safety program
- Corrective action procedures and documentation
School sponsors are responsible for inspection costs.
Food Safety documentation will be reviewed by a Child Nutrition Specialist as a part of Coordinated Review Effort (CRE) activities.
Food Service Operations Food Safety Inspections for Vended Meal School Sites
If a school sponsor purchases meals from another sponsor (Vended Meal School Sites), the sending and receiving meal sites must also have two Food Safety Inspections each school year, post the results of the inspections and develop a food safety program based on HACCP principles. School sponsors are responsible for inspection costs.
Competitive Food Sales Vendor Food Safety Inspections
A Competitive Food Sales Vendor is any person or organization selling foods that compete with student participation in the NSLP and SBP. If a school has Competitive Food Sales Vendor operating on site:
- Notify the building administrator of the food safety inspection requirements for Competitive Food Sales Vendors, and
- Direct the state or local public health authority to the building administrator and/or Competitive Food Sales Vendor
Competitive Food Sales Vendors are responsible for inspection costs.
Resources
- School Food Safety Inspection Requirements Manual
- School Food Safety Requirements: Person In Charge (PIC) requirements
- Hazard Analysis and Critical Control Point (HACCP) Guidance
- Sponsor Specialist List
Reminder
According to School Food Safety Inspection Requirements accepted under OAR 581-051-0306, program sponsors shall submit to the state or local public health authority properly prepared plans and specifications for review and approval before the following:
- Construction of a food establishment
- Conversion of an existing structure for use as a food establishment, or
- Remodeling of a food establishment or a change of the type of food establishment or food operation
If you have questions or need additional assistance, please contact your assigned Child Nutrition Specialist or me at (503) 947-5893.
Sincerely,
Heidi Dupuis, Manager
Child Nutrition Programs
Office of the Superintendent
Enclosure: Sample Letter 