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Food and Nutrition Services (FNS) is committed to keeping food safe for our customers. Safe handling of food is our top priority. Monitoring systems for food and equipment are in place to be sure food is kept safe and staff is regularly trained and given frequent updates on food safety.
Proper training in the safe receiving, storage and serving of food is one critical step in the process of keeping food risk free. One component in the training is ServSafe. ServSafe is a comprehensive nationwide food safety training program sponsored by the National Restaurant Association. Cafe managers must have current ServSafe certification. Managers must complete the ServSafe training program and pass the certification exam. Certifications are renewed every 5 years through retaking the course and examination.
School nutrition programs are required by USDA to design and utilize a HACCP program. HACCP stands for Hazardous Analysis Critical Control Point. This is a systematic approach to the identification, evaluation and control of food safety hazards to prevent food borne illness. This program is based on CCPs (Critical Control Points). The FDA defines CCPs as steps at which control can be applied and is essential to prevent, reduce or eliminate a food safety hazard to an acceptable level. An example of a CCP is holding hot food at the correct temperature to prevent the rapid growth of bacteria.
HACCP plans follow seven principles. These seven areas evaluate points where there could be risks in the receiving, storage, preparation and serving of food.
All CCSD school cafeterias follow a HACCP plan. Food service staff is regularly trained on safe steps for food handling. Proper temperatures of food and equipment are regularly monitored.
All of our our food vendors are required to monitor CCPs and utilize HACCP as well.
Health Department Inspections
Our schools receive two health inspections each year. Scores are updated as the inspections are completed. Check your school's most recent health inspection score.