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​Food Safety provisions

As part of the Child Nutrition and WIC Reauthorization Act of 2004 (P.L. 104-265) and the Food Employee Certification Act , all schools participating in the National School Lunch Program and/or School Breakfast Programs must adhere to certain safety standards. They are listed below.   If you have any questions, please feel free to contact Ms. Kelly Gethouas at 717-732-8436.


Health Inspections:

Beginning with the 2005-06 school year, all schools participating in the National School Lunch Program (NSLP) were required to obtain two food safety/health inspections each year.

The National School Lunch Act requires that food safety facility inspections be conducted by the State or local governmental agency responsible for inspections. As of January 4, 2010, the inspections and licensing are now conducted by the Pennsylvania Department of Agriculture (DOA).   The latest inspection report for Hill Top Academy is available below. 

Click Here for the latest "Food Facility Inspection Report."


Standard Operating Procedures (SOP) / Hazard Analysis and Critical Control Point (HACCP):

Schools participating in the National School Lunch and/or School Breakfast Programs are required to implement a food safety program based on HACCP principles.

“In accordance with USDA guidance issued June 10, 2005, a school food safety program must include the following elements: documented standard operating procedures and a written plan at each school food preparation and service site for applying HACCP principles. The written plan must include methods for documenting menu items in the appropriate HACCP process category; documenting critical control points of food production; monitoring; establishing and documenting corrective actions; record keeping; and reviewing and revising the overall food safety program.” (USDA-2005)


SERV Safe Certification:

Every year in the United States there are an estimated 76 million cases of food-borne illness that result in an estimated 5,200 deaths. About 95 percent of all food-borne illnesses are caused by mishandling of food. The Food Employee Certification Act (July 2004) was established to help reduce problems caused by food mishandling.

The Food Employee Certification Act requires at least one supervisory employee per establishment to become certified in food safety and sanitation. The Pennsylvania Department of Agriculture established food employee certification approved training programs in the area. The initial certification is for five (5 years). Re-certification is every five years thereafter. The Capital Area Intermediate Unit currently has four (4) certified employees.  They are the food services manager, head cook, and cafeteria workers.