Hazard Analysis and Critical Control Point

Nebraska School Food Safety

Public Schools, Non-Public Schools, and residential child care institutions  participating in the school meals programs agree to maintain necessary facilities for storing, preparing, and serving food, and to comply with food safety standards required by applicable Nebraska 2017 Food Code and/or county and local laws and codes. There are four (there are five #s below)  food safety requirements specified by the U.S. Department of Agriculture (USDA).

At least one annual health inspections must be conducted by the state or local government agency responsible for such inspections, these inspections are requested on behalf of schools by the NDE.

1. A most recent food safety inspection must be publicly posted and a copy of the inspection report available upon request.
2. A food safety program must be implemented based on Hazard Analysis Critical Control Point (HACCP) principles.
3. The number of food safety inspections conducted each year at each site where meals are served must be reported to the NDE via the CNP system.
4. Kitchen designs and specifications for equipment must be sent to your school’s local food safety inspection agency or to the Nebraska Department of Environment and Energy (NDEE.EnvSafety@Nebraska.gov) before construction begins on any new facility and again with any changed as they occur.

USDA’s Guidance Manual.pdf

Nebraska Food Code from the Nebraska Department of Agriculture Food Safety and Consumer Protection

Sample Corrective Action

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