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Table of Contents

Food Safety Resources1
Requirements for Employees2
Control Bacterial Growth to Keep Food Safe3
Procedures to Control Bacterial Growth4
Procedures to Prevent Contamination of Food4
Procedures to Prevent Contamination of Equipment, Pans, & Dishes5
Procedures for Dishwashing5
Policies for Serving Safe Food6
Responding to a Food Recall8
Procedures for Handling Foodborne Illness Complaints8
Procedures for Hazardous Chemicals8

Guidance and Resources

Title File
Food Safety Fact Sheet - Daily Self-Inspection Checklist Document
Food Safety for Volunteers & Students Document
Food Safety Training Talking Points Document
Internal Temperatures for Cooked Time and Temperature Control for Safety (TCS) Foods Document
Keep Foods Safe - Multiple Day Service Food Safety Card Document
Keep Foods Safe - Same Day Service Food Safety Card Document


To keep up to date, regularly check the USDA Child Nutrition Programs' Web site for recently posted regulations, policy clarifications, prototype application materials, and other information. Most recent changes within each chapter are highlighted in yellow.  New guidance is also posted at SFSP What's New or in Monthly Updates.