Nutrition Services
Nutrition Services Home
School Meals Program
- Fresh Fruit & Veg Program
- Forms & Resources
- Training
- Important Dates
- School Breakfast Program
- Special Milk Program
- After School Snack Program
- Celebrations/Contest
- Grants
Child and Adult Care Food Program
Summer Food Service Program
Claims and Application
Quick Links
Nebraska Department of Education
Nutrition Services
301 Centennial Mall South
PO Box 94987
Lincoln, NE 68509-9487
(800) 731-2233 (Nebraska Only)
or (402) 471-2488
EMAIL
National School Lunch Program - NSLP
Hazard Analysis and Critical Control Point
Food Safety in Schools
Standard Operating Procedures (SOPs) - refer to page 57 of USDA's Guidance Manual.pdf
All applicable SOPs should be documented and included in your written HACCP plan. Read through them and modify them for your foodservice program. These files are in Microfsoft Word Format.
Cleaning and Sanitizing Food Contact Surfaces
Controlling Time & Temperature during Preparation
Cooking Potentially Hazardous Foods
Cooling Potentially Hazardous Foods
Date Marking Ready-to-Eat Potentially Hazardous Food
Holding Hot and Cold Potentially Hazardous Foods
Preventing Contamination at Food Bars
Preventing Cross-Contamination during Storage & Preparation
Reheating Potentially Hazardous Foods
Storing and Using Poisonous or Toxic Chemicals
Transporting Food to Remote Sites (Satellite Kitchens)
Using & Calibrating Thermometers
Using Suitable Utensils When Handling Ready-to-Eat Foods
Using Time Alone as a Public Health Control to Limit Bacteria in Potentially Hazardous Foods
More Standard Operating Procedures available at NFSMI Website







