• The Saint Paul Public Schools Nutrition Services Safety Policy meets or exceeds the Minnesota Department of Health's Food Code.
• The nutrition center, warehouse and the school kitchens have standard operating procedures for safety and sanitation and use a Hazard Analysis and Critical Control Point (HACCP) program to assure that critical temperatures are monitored and recorded. This is the same program NASA uses to ensure that astronauts do not get sick!
• Each supervisor has been certified as a Food Manager by the Minnesota Department of Health.
• Kitchens are inspected by the City of Saint Paul Office of License, Inspection and Environmental Protection.
• We are proud of our food safety records! Inspection reports are available for viewing. Call the Nutrition Services office at (651) 603-4950 for more information.

At Home:

• Keep cold foods COLD!  (Refrigerate or chill food at 41°F. or below.)
• Promptly refrigerate all perishable food items upon delivery.
• Discard perishable food if it has been out at temperature above 41° for more than 2 hours.
• Clean tables before each meal service.
• Remember that you cannot determine food safety by sight, taste, odor or smell.  If there is any doubt, throw the food away.
• Keep a fire extinguisher and first-aid kit handy and instruct all in their use.