Ensuring the safety of school lunches is a top priority—especially when protecting students and staff from potential health risks.
In fact, according to the CDC, nearly one in six Americans (roughly 48 million people total) ends up sick because of foodborne diseases, and educational facilities are one of the biggest culprits when it comes to improper food handling.
Ultimately, a food-safe environment promotes the health and well-being of students—and supports their ability to learn while minimizing the risk of the outbreak of foodborne illness. Additionally, when food safety is prioritized, trust is generated among the parents and guardians of students… ensuring that schools remain a safe place for all kids.
In this article, we will provide you with a food safety checklist for schools, so you have all of the resources to make your school’s cafeteria realize top-notch standards.
Table of Contents
A food safety checklist helps confirm that food handling in schools aligns with essential health standards.
There are four core principles at play, then, in this regard. They are: Clean, Separate, Cook, and Chill. Together, these concepts serve as the foundation of best-in-class food safety practices.
Here is a general overview of all four principles:
Now that you have a general idea of what a food safety checklist is comprised of, let’s do a deeper dive into each topic.
Proper handwashing is necessary to prevent germs from spreading in school cafeterias. Cafeteria staff and students should be encouraged to wash their hands with soap and water for at least 20 seconds before handling food—as well as after using the restroom.
Kitchen equipment and surfaces should be cleaned and sanitized on a regular basis, but especially after preparing raw foods, such as meat, poultry, and seafood.
Additionally, using food-safe sanitizers and confirming intense cleaning practices will help minimize the risk of contamination and maintain a food-safe school.
To prevent cross-contamination, raw foods, especially meats, should be stored separately from ready-to-eat foods.
Why? Because the CDC reports that improper handling of raw meat is responsible for many foodborne illnesses, including over 5M cases of Norovirus annually!
A best practice is to use separate cutting boards, utensils, and plates during food preparation of raw and cooked foods. Always store raw meats in sealed containers on the lowest shelves in refrigerators to avoid dripping onto other foods.
This will reduce the risk of germs spreading and help protect students from getting sick.
Cooking food to the right temperature kills harmful bacteria.
The USDA recommends specific internal temperatures:
It’s also important to use a food thermometer to check and make sure the proper temperature is reached. Do this by inserting the thermometer in the thickest part of the food to guarantee it’s properly cooked.
Perishable items must be stored in a refrigerator that is set to 40 degrees Fahrenheit or below—this helps ensure that bacteria don’t have an environment to grow in.
Refrigerator and freezer temperatures should be checked by cafeteria staff regularly to ensure proper working order.
What’s more, leftovers should be put in the refrigerator within two hours of serving to prevent contamination.
Also note that when thawing frozen foods, always use safe methods. This includes thawing in the refrigerator, in cold water, or in the microwave. Never leave food to sit out at room temperature as this can allow for bacteria growth.
If you’re looking for the free, downloadable checklist for your school, click on the image to download the file.
Creating a food safety culture in schools requires active participation from staff, cafeteria employees, and students—as well as the implementation of proper policies and procedures.
The USDA defines this as “your school community’s behaviors and beliefs about food safety… you will have a culture of food safety when food-safe behaviors are second nature to the members of your school community.”
And this is where training is important.
School staff and cafeteria works should be trained on:
Furthermore, students and teachers should be provided with food safety education via interactive lessons. This helps boost awareness, promotes good nutrition, can save the school money and minimizes risk, which increases safety.
When a foodborne illness outbreak strikes in a school, timely and well-coordinated action is necessary to protect students and staff.
Schools must have well-established policies and protocols so that outbreaks are identified and contained. Additionally, schools must have processes for managing food recalls to ensure the safety of a school community.
Using a food safety checklist helps schools assess their current practices and uncover opportunities for meal improvements. Regularly referencing the checklist will enable the monitoring of critical food safety aspects, including cleanliness, temperature control, and allergen management.
Additionally, schools should conduct periodic audits to guarantee compliance with local, statewide, and national food safety standards—and make adjustments as needed.
Finally, documenting compliance with each checklist item can allow for seamless health inspections that result in zero violations—and also serve as proof to adherence with safety protocols.
By following a food safety checklist for schools, a healthy environment can be realized for students and staff.
Running a school lunch program shouldn’t feel like a never-ending to-do list. The School Lunch Success Kit is your one-stop resource, giving you everything you need to keep things organized, safe, and engaging.
What’s Inside: