School Food Safety Program

• Date: February 28, 2011
• Source: Admin

The School Food Safety Program is based on the Hazard Analysis and Critical Control Point Principles (HACCP) established by the Secretary of Agriculture, U.S Department of Agriculture (USDA). HACCP implemented a legislative provision requiring school food authorities participating in the National School Lunch Program (NSLP) or the School Breakfast Program (SBP) to develop a school food safety program for the preparation and service of school meals served to children. It enables schools to take systematic action to minimize or prevent the risk of food-borne illness among children participating in the either program.