Skip to Content

Food Safety - HACCP

Contact(s)

On this page...

 

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 has developed sample plans and Standard Operating Procedures to assist with the implementation of HACCP-based systems in foodservice operations. ISU Extension Resources

HACCP Resources and References

http://www.fns.usda.gov/fns/safety/pdf/HACCPGuidance.pdf - Guidance document for School Food Authorities to use in developing the required School Food Safety Program based on the Process Approach to HACCP.

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 April 27, 2015 at 2:11am.