USDA’s Food and Nutrition Service proposed new measures for schools participating in the National School Lunch Program (NSLP) or the School Breakfast Program (SBP) to implement a food safety program for meal preparation and service that would prevent or minimize the risk of foodborne illnesses. They are being issued to help school food authorities develop a school food-safety program based on the Process Approach to HACCP, a modified version of traditional HACCP, to ensure the safety of the more than 36 million breakfasts and lunches served daily under these initiatives.
Source: Federal Register: August 5, 2008 (Volume 73, Number 151) School Food Safety Program Based on Hazard Analysis and Critical Control Point Principles
