Information on this page will help School Nutrition Program sponsors comply with food safety and sanitation requirements, including food handling and storage practices, requesting and preparing for required inspections, emergency readiness planning and Hazard Analysis and Critical Control Points (HACCP) requirements.
Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles provides information on HACCP requirements for food safety. Download a copy of this document from the Team Nutrition site.
The National Food Service Management Institute (NFSMI) provides additional materials, including training tools, worksheets and templates. Select Developing a School Food Safety Program (NFSMI) from the resource list.
U.S. Department of Agriculture Memos
Links to key USDA memos on Food Safety and Sanitation are provided below.