Districts that participate in the NSLP are required, among other things, to have food safety programs and participate in health inspections by state or local health departments at least twice annually.4 School food safety
plans must comply with U.S. Department of Agriculture guidance and hazard analysis and critical
control point principles and apply those to any location where school nutrition program food is stored, prepared, or served.5 However, regardless of a school's NSLP participation, districts typically have policies and procedures to prevent
allergens from contaminating other food.6