In this comprehensive HACCP Guide, you will gain invaluable insights into the development and implementation of a robust Food Safety Plan. This guide safeguards food from hazards, ensuring it meets high safety and quality standards.
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Tab 1 Program Description
This provides an overview of a comprehensive school foodservice operation and HACCP implementation
Tab 2 Personnel
This document outlines procedures related to breaks and meals, employee health, personal hygiene, food recall, and emergency situations.
Tab 3 Purchasing and Receiving
This procedure applies to foodservice employees involved in purchasing food.
Tab 4 Storage and Transportation
This procedure applies to employees preparing, storing, or serving food.
Tab 5 Preparation and Service
This procedure applies to employees preparing food.
Tab 6 Cleaning and Sanitizing
This procedure applies to employees cleaning and sanitizing food contact surfaces.
Tab 7 Monitoring and Verification
This applies to personnel responsible for monitoring, record-keeping, and documentation.
Tab 8 Safety, COVID & Miscellaneous
Serving meals safely and maintaining hygiene in classrooms, with non-congregate feeding procedures.
Tab 9 Recordkeeping – Forms & Logs
Damaged Product, Food Temperature, Sanitizer Test, and Record Keeping Logs.
Tab 10 Menu by Process with Master Menu List
This contains the Master Menu List, Cook-Cool-Reheat Processes, and Sample District Menu.
Tab 11 Program Review
Food Safety Checklist and Pre-requisites worksheet.
Tab 12 Summary of Corrective Actions
This contains summaries of corrective actions for HACCP-Based SOPs.
Tab 13 District Policies & Procedures
This contains district-specific policies and procedures. Download the document to edit your version.
Tab 14 Staff Education and Training
All training provided by School Food Handler, with USDA category codes and course duration details.
Tab 15 Site Large Equipment Inventories
Document your equipment inventory, including quantities, manufacturer models, and usage.
Annex – Comprehensive Food Safety Program
This contains a checklist of components for a comprehensive food safety program for school foodservice operations.