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Food Safety

Food Safety

Food Safety is our number one priority! Each of our cafeteria managers is a Qualified Food Operator and has been trained on public health code, food safety and sanitation and passed a national certification course (ServSafe). As qualified operators, they are responsible to instruct and oversee the daily operations that include; proper food temperature controls, food production; personal health and cleanliness and sanitation of the facility, equipment and supplies.

Naugatuck Valley Health Department inspects our kitchens three times a year. Additionally the Seymour Schools Nutrition Services Department contracts with SFSPac Food Safety and Sanitation Systems. They will visit our schools every month, completes a site visit of food safety and sanitation practices and provided month education with our staff.


The National School Lunch Act requires each program to have a HAACP (Hazard Analysis and Critical Control Points) in place. Policies have been developed and staff is trained to identify “hazards” and steps put in place (critical control points) to reduce the hazards. HAACP.

Reducing Food Borne Illness Risks

To reduce the risk of a food borne illness we only serve foods that are precooked. All poultry, beef and eggs are precooked and staff will then reheat to temperatures required by both Federal & State Health Code.