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Table of Contents
| Food Safety Resources | 1 |
| Requirements for Employees | 2 |
| Control Bacterial Growth to Keep Food Safe | 4 |
| Procedures to Control Bacterial Growth | 4 |
| Procedures to Prevent Contamination of Food | 5 |
| Procedures to Prevent Contamination of Equipment, Pans & Dishes | 5 |
| Procedures for Dishwashing | 6 |
| Policies for Serving Safe Food | 7 |
| Responding to a Food Recall | 8 |
| Procedures for Handling Food Borne Illness Complaints | 8 |
| Procedures for Hazardous Chemicals | 9 |
| Food Safety Professional Development Requirements | 9 |
| Hazard Analysis Critical Control Points (HACCP) | 10 |
Related Forms
| Title | File |
| Form 22-A Certification of Health for School Personnel |
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| Form 22-C Internal Temperatures for Cooked Time and Temperature Control for Safety (TCS) Foods |
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Guidance and Resources
| Title | File |
| Food Safety for Volunteers & Students |
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| Food Safety Inspection Request |
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| Monthly Food Safety Checklist |
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| 2022 Kansas Food Code Updates |
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Other Resources
The Center of Excellence for Food Safety Research in Child Nutrition Programs
| Food Safety Posters |
| Video: Relationship of Meat Color to Cooked Meat Safety |
U.S. Government Food Safety Guidance and Information
To keep up to date, regularly check the USDA Child Nutrition Programs' Web site for recently posted regulations, policy clarifications, prototype application
materials, and other information. Most recent changes within each chapter are highlighted in yellow. New guidance is also posted at SNP What's New or in Monthly Updates.
