As part of the Child Nutrition and WIC Reauthorization Act and the Food Employee Certification Act , all schools participating in the National School Lunch Program and/or School Breakfast Programs must adhere to certain safety standards. They are listed below.

Health Inspections:

All schools participating in the National School Lunch Program (NSLP) are required to obtain two food safety/health inspections each year.

The National School Lunch Act requires that food safety facility inspections be conducted by the State or local governmental agency responsible for inspections. Inspections and licensing are conducted by the Pennsylvania Department of Agriculture (DOA).   The latest inspection report for Hill Top Academy is available below. 

Click Here for the latest "Food Facility Inspection Report."

Standard Operating Procedures (SOP) / Hazard Analysis and Critical Control Point (HACCP):

Schools participating in the National School Lunch and/or School Breakfast Programs are required to implement a food safety program based on HACCP principles.

“In accordance with USDA guidance, a school food safety program must include the following elements: documented standard operating procedures and a written plan at each school food preparation and service site for applying HACCP principles. The written plan must include methods for documenting menu items in the appropriate HACCP process category; documenting critical control points of food production; monitoring; establishing and documenting corrective actions; record keeping; and reviewing and revising the overall food safety program.”

SERV Safe Certification:

The Food Employee Certification Act requires at least one supervisory employee per establishment to become certified in food safety and sanitation. The Pennsylvania Department of Agriculture established food employee certification approved training programs in the area. The initial certification is for five (5 years). Re-certification is every five years thereafter. The Capital Area Intermediate Unit currently has four (4) certified employees.  They are the food services manager, head cook, and cafeteria workers.