NOTICE: Coronavirus Guidance for School Districts: Per Governor’s executive order, in-school class cancellations remain in effect until at least April 20, 2020.
Emergency Meal Programs: The State Department of Education is authorizing two distinct categories of COVID-19 Emergency Meal Programs in accordance with federal requirements: 1) COVID-19 Emergency Meal Program Limited to Students Attending School in Specific Districts. School districts on this list are only authorized to serve meals to students attending their schools, and any other child age 18 years or younger residing in the same household; 2) COVID-19 Community-wide Emergency Meal Program for Children. Any child age 18 years or younger can receive meal(s) at any meal service and distribution sites in these towns/cities. They do not have to be a resident or attend school in these towns/cities. Check these links often as more locations continue to be added.

Food Safety for Child Nutrition Programs

Overview

School Nutrition Programs | CACFP | SFSP

Connecticut schools and institutions that participate in the U.S. Department of Agriculture (USDA) Child Nutrition Programs must follow the requirements of Connecticut Public Health Code (PHC) Section 19-13-B42. Child care centers, family day care homes, and adult day care centers that participate in the CACFP must follow the USDA's food safety requirements and, as applicable, Connecticut PHC. The USDA’s food safety guidance follows the Food and Drug Administration's (FDA) Food Code.

During the 2017 Connecticut legislative session, Senate Bill 901 was passed to adopt the FDA Food Code. The new code will replace the following current food regulations: 19-13-B40, 19-13-B42, 19-13-B48, and 19-13-B49. Public Act 18-168 (approved June 13, 2018) included language that extends the date for adoption of the FDA Food Code to “Not later than January 1, 2019.” However, the state regulations to implement the FDA Food Code are still in the regulation review process, and will not be approved by January 1, 2019. Therefore, on January 1, 2019, the current food regulations (19-13-B42; 19-13-B40; 19-13-B48; and 19-13-B49) will still be in effect and enforceable by local certified food inspectors, until the state regulations are approved. Contact your local health department for more information.

Effective October 1, 2017, hot and cold holding temperatures for foods that require temperature control to prevent bacterial growth must follow the FDA Food Code.

FDA Food Temperature Requirements

Process FDA Food Code 2013
Hot Holding       135 °F or above
Cold Holding 41 °F or below
Cooling 135 °F to 70 °F within 2 hours
70 °F to 41 °F within 6 hours