The United States Department of Agriculture (USDA), Food and Nutrition Service (FNS) released Policy Memo #SP 37-2013, Enhancing the School Food Safety Program Frequently Asked Questions, (superseding SP-37-2011 of the same title). The purpose of this memorandum is to provide guidance on implementing new requirements and clarification regarding the enhancements to the school food service program.
Since 2004, school food safety programs have been based on Hazard Analysis and Critical Control Point (HACCP) principles. The school food safety plan is applicable to any facility or part of a facility in which food is stored, prepared or served for the purposes of all USDA/FNS programs. The school food safety program addresses food safety in all aspects of school meal preparation, ranging from procurement through service.
Food safety programs must be reviewed to ensure that standard operating procedures (SOPs) for safe food handling are updated to include any facility or part of a facility where food is stored, prepared, or served, such as on school buses, in hallways, school courtyards, kiosks, classrooms, or other locations outside the cafeteria. This requirement applies to school breakfast or lunch meals, and Special Milk, the Fresh Fruit and Vegetable Program and afterschool snack or supper programs.
Attachments: SP 37-2013 Enhancing the School Food Safety Program Frequently Asked Questions (FAQ)