Food Safety

Food safety and sanitation are critical, ongoing processes that require strict procedures and training. All food service managers possess current Fairfax County Sanitation Certification and have successfully completed our manager training course. A sanitation self-inspection using the Hazard Analysis Critical Control Point (HAACP) format has been implemented in all schools. This format requires managers to follow purchased products through the various stages and temperatures from receipt to service. This is a second food safety measure. The Fairfax County Board of Supervisors recognize the Office of Food and Nutrition Services for maintaining the highest levels of food safety and cleanliness in its food preparation areas.

Food and Nutrition Services staff receives on-site food safety training on a regular basis. Special emphasis is placed on the use of proper temperatures, food preparation and service; proper attire, and frequent hand washing.

Students with Food Allergies - information regarding FCPS policies and procedures, as well as additional resources