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.
Read MoreTab 2 Personnel
This document outlines procedures related to breaks and meals, employee health, personal hygiene, food recall, and emergency situations.
Read MoreTab 3 Purchasing and Receiving
This procedure applies to foodservice employees involved in purchasing food.
Read MoreTab 4 Storage and Transportation
This procedure applies to employees preparing, storing, or serving food.
Read MoreTab 6 Cleaning and Sanitizing
This procedure applies to employees cleaning and sanitizing food contact surfaces.
Read MoreTab 7 Monitoring and Verification
This applies to personnel responsible for monitoring, record-keeping, and documentation.
Read MoreTab 8 Safety, COVID & Miscellaneous
Serving meals safely and maintaining hygiene in classrooms, with non-congregate feeding procedures.
Read MoreTab 9 Recordkeeping – Forms & Logs
Damaged Product, Food Temperature, Sanitizer Test, and Record Keeping Logs.
PreviewTab 10 Menu by Process with Master Menu List
This contains the Master Menu List, Cook-Cool-Reheat Processes, and Sample District Menu.
PreviewTab 12 Summary of Corrective Actions
This contains summaries of corrective actions for HACCP-Based SOPs.
Read MoreTab 13 District Policies & Procedures
This contains district-specific policies and procedures. Download the document to edit your version.
Download .docxTab 14 Staff Education and Training
All training provided by School Food Handler, with USDA category codes and course duration details.
Learn MoreTab 15 Site Large Equipment Inventories
Document your equipment inventory, including quantities, manufacturer models, and usage.
Read MoreAnnex – Comprehensive Food Safety Program
This contains a checklist of components for a comprehensive food safety program for school foodservice operations.
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