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Food Safety - HACCP

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Process Approach to HACCP

School Food Safety Program - Process Approach to HACCP
The Child Nutrition Program Reauthorization requires the creation of a school Food Safety Program based on the process approach to a Hazard Analysis Critical Control Point (HACCP) food safety system. This local Food Safety Program must be in use by the beginning of school, fall 2006. Below are links to the basic information about the Food Safety Program regulation.

HACCP Resources and References

Iowa State University Extension and Outreach HACCP Resources - Sample plans, Standard Operating Procedures, and prerequisite programs documents developed to assist with the implementation of HACCP-based systems in foodservice operations. While HACCP is an ideal in the foodservice industry, individuals must adapt plans to their individual operation. Resources are provided for information purposes only to assist in developing HACCP-based systems in foodservice operations.

Model School District Food Safety Policy - Iowa State University Extension and Outreach

Posters and Resources

Handwashing Resources from Iowa State University Extension and Outreach

Food Safety Concerns for Children Under 5

Printed from the Iowa Department of Education website on August 09, 2020 at 5:17am.