Logs

CSI Food Safety and HACCP Manual

Please print out each year and have on hand as a food safety reference for your school kitchen.

Professional Standards Training Resources

Professional standards/development hours and tracker are required every school year for every staff member that works at a school participating in the National School Lunch Program.

Offer vs. Serve Signage

If your school is participating in offer vs. serve (required for high schools) you must have the posted below signs (“Breakfast” and/or “Lunch” ) visible in your criteria.

Manual Ware Washing Setup

See below for 3 compartment sink set up signs for quat and bleach.

3 Compartment Sink Log

Required log for schools who utilize a 3 compartment sink.

Food Receiving Log Self Prep Kitchens

Required log for schools who receive produce/whole foods from distributors such as Shamrock.

Food Safety Temperature Log

Required food temperature safety logs.

Kitchen Cleaning Logs

Required sanitizing and cleaning logs.

Allergens

The allergen flyers are required to be posted and visible in all school cafeterias.

Summer Feeding

 After School Snack Program

Diversity, Equity, and Inclusion Resources

Primero Edge Resources

Inventory

Internal Control Procedure

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