At your service...

Contact us via email or call us in-state toll-free between 9:00am and 5:00pm MT at 1.888.231.9393, Local 406.444.3095

Have a Media Inquiry?
Contact, Communications Director, 406.444.3160


Questions or concerns about this webpage?
Please contact the OPI Help Desk at or 406.444.0087

HACCPSchool HACCP/Food Safety

Schools participating in federal Child Nutrition Programs are required to have a School Food Safety Program based on Hazard Analysis and Critical Control Point (HACCP) principles. 


Montana Food Code

Montana schools are required to follow the 2013 FDA Food Code for retail food establishments. If you have questions regarding this new rule, or how to implement new food safety practices, please contact your local sanitarian.

USDA and State Guidance

Developing a School Food Service Program Based on the Process Approach to HACCP Principles

Montana School Food Authorities should receive two food safety inspections from the local county sanitarian each year. Food Service Authorities are encouraged to send a written request to their local county sanitarian inviting them to inspect their program. Use this sample memorandum on school stationary to correspond with local sanitarians. Letter to Request Sanitation Inspection

Education and training is a critical step and the foundation of implementing an effective food safety plan. It is recommended that schools follow the steps outlined in this handout:
Steps to Developing a Food Safety/HACCP Plan 

Montana OPI’s recommendation for all Montana School Food Service Programs is:
"Each Montana school food service manager/head cook responsible for implementing the National School Lunch Program Hazard Analysis and Critical Control Points (HACCP) plan will maintain ServSafe® certification.  New school food service managers/head cooks will take the certification course within two (2) school years of hire and maintain certification.  To maintain certification, the course will be taken a minimum of once every five (5) years.  Certification certificates will be maintained on file with the sponsor's HACCP plan.  It is recommended that all other school food service personnel take the 4-hour ServSafe® course."


*Foodservice Managers are required to be ServSafe certified prior to attending a School HACCP training.

  • Check back soon for a list of ServSafe trainings scheduled in Montana, 2017.
  • ServSafe Food Safety Training 8 hour* - Certification This intensive ServSafe Food Protection Manager Certification Training of the National Restaurant Association (NRA) will give foodservice managers the knowledge they need to understand HACCP concepts. Participants are given an in-depth knowledge of food safety and sanitation. The certification is good for 5 years and must be retaken every five years as recommended by the NRA.
  • ServSafe Food Safety Training 4 hour - Employee This basic ServSafe Training of the National Restaurant Association (NRA) will give foodservice employees the knowledge they need to understand the basics of food safety and sanitation. This class is recommended for all employees and should be taken immediately upon employment or within the first year of employment. It should be taken every five years as recommended by the NRA.

Need more information, contact Montana Team Nutrition (406.994.7217) or OPI School Nutrition Programs (406.444.2501).