4. General Program Compliance
National School Lunch Program – NSLP
Administrative Review – General Program Compliance
General Program Compliance (General Areas)
- Civil Rights
requirements are met when:
- USDA’s current nondiscrimination poster is displayed in the kitchen/dining area where it is visible to all students.
- There is no separation of students by race, color national origin, gender, age or disability during meal service.
- Special diets, with correct medical documentation on file, are provided at no extra charge to disabled students as prescribed by regulation.
- Foreign language translations of program materials are made available as needed.
- USDA’s current nondiscrimination statement is included in appropriate program materials such as the student handbook in the section that addresses the School Meals Program.
- School Lunch Menu’s include the nondiscrimination statement “USDA is an equal opportunity provider and employer.”
- Civil Rights Training has been provided for all staff involved in school meals program.
- The school has adopted the “Recommended Procedures for Accepting/Filing Complaints Alleging Discrimination”.
- SFA On-Site Monitoring
- Local School Wellness Policy
- The district has adopted a School Wellness Policy and is available for review.
- Does Your District Wellness Policy Measure Up?.pdf
- Competitive Food Services
– school are in compliance when:
- Foods of minimal nutritional value such as soda water (carbonated beverages), water ices, chewing gum, hard candies, jellies, marshmallow candies, fondant, licorice, spun candy and candy-coated popcorn are not sold in the food service area during the meal service.
- Food is not sold on the school premises by anyone except the school food service program form one-half hour before meal service to one-half hour after meal service for both breakfast and lunch.
- School Meal Environment Report Card – Guidance to be released by USDA in the future.
- Water – Drinking water is available to all students free of charge in the area where the school meals are served.
- HACCP (Hazard Analysis and Critical Control Point) Food Safety Program:
- The district has a written HACCP Plan. Copies of the plan have been distributed to each feeding site.
- The HACCP Plan is periodically reviewed and revised as necessary.
- Temperature logs, food safety checklists and production records or delivery tickets for each feeding site are available for review.
- A copy of the most recent health inspection report is posted in a visible location in the kitchen.
- Completed temperature logs and food safety checklists are kept on file for one year.
- Reporting and Record keeping
- School Breakfast Program and Summer Food Service Program Outreach