LPCSC Food Safety Plan

The food service department of La Porte Community School Corporation developed a food safety plan that was presented to the School Board in May of 2006. The plan is required by law and contains Food Safety HACCP-Hazard Analysis and Critical Control Points.

The plan follows the USDA guidance on developing a food safety program. All standards in this program are based on recommendations in the 1002 Food Code. The plan follows Standard Operating Procedures and these are listed as follows: General Safety Conditions, Personnel, Products Procurement, Receiving, Storing and Transporting, Holding hot foods above 140 degrees and cold foods below 41 degrees, Preparation, Cleaning and Sanitizing – Proctor and Gamble has provided training prior to the start of the 2006-07 school year, Cooking and Documenting Temperatures, Cooling food rapidly and Reheating to proper temperatures. The staff working in all kitchens has completed Serve Safe training. The Corporation has 7 cooking kitchens and 4 Satellite schools feeding breakfast and lunch daily.

The County Health Department inspects the school kitchen twice yearly and each individual kitchen has an on-going process in place for self inspection.