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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 is a document that provides links to the basic information about the Food Safety Program regulation. It also provides additional websites, for further information and resources.

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.

HACCP Resources and References

Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles

HAACP Principles Pt1 Presentation - School Food Safety Program: Process Approach to HACCP Principles, Part 1 - Presentation

HAACP Principles Pt2 Presentation - School Food Safety Program: Process Approach to HACCP Principles, Part 2 - Presentation

HACCP SOP for K-12 or Childcare Purchasing of Produce Direct from Producer - HACCP Standard Operating Procedures document for School Food Authorities to use when developing a HACCP Standard Operating Procedure to be used when buying local produce.

Printed from the Iowa Department of Education website on July 24, 2016 at 12:06am.