Arizona School Food Safety
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.
- 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. – USDA Guidance Memo SP 45-2011
- Publicly post the most recent food safety inspection and make a copy of the inspection report available upon request.
- Implement a food safety program based on Hazardous Analysis Critical Control Point (HACCP) principles, per USDA guidance.
- Report annually the number of food safety inspections conducted at each site to Arizona Department of Education (ADE).
Please refer to USDA guidance memo SP-37-2013 for Frequently Asked Questions related to the enhanced food safety program through the Healthy, Hunger-Free Kids Act of 2010 (HHFKA). HHFKA strengthens the existing food safety plan requirements by requiring application of HACCP principles to any facility or part of facility in which food is stored, prepared or served for the purposes of NSLP, SBP or other federal nutrition programs (Afterschool Snack Program, Special Milk Program for Split Session Pre-Kindergarten and/or Kindergarten, and Fresh Fruit and Vegetable Program).
This webpage contains materials to assist school with meeting food safety requirements. Please select a topic below for more detailed information.
Prototype Food Safety Plan
The Prototype (template) Food Safety Plan is designed for use by school agencies in Arizona to meet USDA regulations. It is in a check-box, fill-in-the-blank format. Each production site and serving location claiming reimbursable lunches and/or breakfasts must have a plan with an accurate description of the food service operation (including equipment inventory), a chart with all menu items categorized as process 1, 2 or 3, and standard operating procedures (SOPs) specific to the operation.
USDA requires the plan to include documentation to describe measures in place for effective monitoring, documenting corrective action was taken and completing an annual plan review.
Adaptation of this plan includes removing prototype SOPs that do not apply and revising the SOPs in this template to be specific to the operation. Add additional SOPs, when applicable.
Food Safety Plan Review
These forms are used to document that food safety plan was reviewed and revised at least annually or as often as necessary to reflect changes per USDA guidance.
- Cooler Freezer Temperature Log
- Cooling Study Temperature Log
- Damaged Discarded Product Log
- Dish Machine Temperature Log
- Dry Storage Temperature Log
- Milk Cooler and Cleaning Temperature Log
- Receiving Log
- Sanitizer Test Strip Log
- Thermometer Calibration Log
Additional Food Safety Plan Resources
- Developing a School Food Safety Program Based on the Process Approach to HACCP Principles
- Institute of Child Nutrition: HACCP Implementation
- Institute of Child Nutrition HAACP-Based Standard Operating Procedures (SOPs)
- 2013 Food Code
- Arizona Department of Health Food Safety Rules
- CN 27-12: Guidance on the Food Donation Program in Child Nutrition Programs (Released March 2012)
- SP 02-2011R Salad Bars in the National School Lunch Program (Released January 2011)
- Safe Salad Bars in Schools Flyer
Guidance and Regulation
- SP 41-2016: The Use of Share Tables in Child Nutrition Programs
- Final Rule: School Food Safety Program Based on Hazard Analysis and Critical Control Point Principles (Released December 2009)
- USDA Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles (Released 2005)
- CN 42-06: Final Notice Implementation of a School Food Safety Program HACCP (Released March 2006)
- CN 09-07: Monitoring Implementation of HACCP – Based Food Safety Program (Released August 2006)
- SP 37-2011: Child Nutrition Reauthorization 2010: Enhancing the School Food Safety Program (Released May 2011)
- SP 37-2013: Enhancing the School Food Safety Program: Frequently Asked Questions (Released April 2013)
- Final Rule: School Food Safety Inspections (Released September 2009)
- CN 11-08: Food Safety Inspections in Non-Traditional School Settings (Released January 2008)
- SP 45-2011: Food Safety Inspections in Service-Only Sites Participating in the School Meals Programs (Released August 2011)
- USDA Food and Nutrition Service
- Centers for Disease Control and Prevention
- Food Safe Schools
- USDA Food Safety and Inspection Service
- Maricopa County Food Safety Management Partnership: The Cutting Edge
- USDA’s website for Food Safety Resources
- The wide array of free and downloadable materials include the following:
- Food Safety Posters – Posters available in English and Spanish from the Center of Excellence for Food Safety Research in Child Nutrition Programs.
- The Stomach Bug Book – A booklet available in English and Spanish created by NEA Healthy Futures and USDA to inform and educate school personnel on norovirus and provide helpful resources for the school community.
- Food-Safe Schools Action Guide – A USDA guide for school nutrition staff working to create a culture of food safety.
- Institute of Child Nutrition: Employee Health and Personal Hygiene for Child Nutrition Professionals
- Institute of Child Nutrition Food Safety Online Courses– Access the following online courses: Food Safe Taste Testing; Managing Food Allergies in School Nutrition Programs; Norovirus Part 1, Part 2, Part 3; Responding to a Food Recall: Procedures for Recalls of USDA Foods; Serving it Safe
- Food and Drug Administration Recalls, Market Withdrawals, and Safety Alerts – Posted on this website are the most significant product actions of the last 60 days based on the extent and degree of health risk for products monitored by the Food and Drug Administration.
- U.S. Department of Agriculture Recalls & Alerts– This site contains summary data on active recall cases for commercial products under USDA jurisdiction. After a recall is completed, it will be removed from this listing, but will be included in the Recall Case Archive.
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For detailed information on your county’s food code, visit the Arizona Department of Health Services Food Safety and Environmental Services website: http://www.azdhs.gov/phs/oeh/fses/resources.htm