HACCP Guide

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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Program Description
Tab 1 Program Description

This provides an overview of a comprehensive school foodservice operation and HACCP implementation.

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Personnel
Tab 2 Personnel

This document outlines procedures related to breaks and meals, employee health, personal hygiene, food recall, and emergency situations.

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Purchasing and Receiving
Tab 3 Purchasing and Receiving

This procedure applies to foodservice employees involved in purchasing food.

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Storage and Transportation
Tab 4 Storage and Transportation

This procedure applies to employees preparing, storing, or serving food.

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Preparation and Service
Tab 5 Preparation and Service

This procedure applies to employees preparing food.

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Cleaning and Sanitizing
Tab 6 Cleaning and Sanitizing

This procedure applies to employees cleaning and sanitizing food contact surfaces.

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Monitoring and Verification
Tab 7 Monitoring and Verification

This applies to personnel responsible for monitoring, record-keeping, and documentation.

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Safety, COVID & Miscellaneous
Tab 8 Safety, COVID & Miscellaneous

Serving meals safely and maintaining hygiene in classrooms, with non-congregate feeding procedures.

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Recordkeeping
Tab 9 Recordkeeping – Forms & Logs

Damaged Product, Food Temperature, Sanitizer Test, and Record Keeping Logs.

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Menu by Process
Tab 10 Menu by Process with Master Menu List

This contains the Master Menu List, Cook-Cool-Reheat Processes, and Sample District Menu.

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Program Review
Tab 11 Program Review

Food Safety Checklist and Pre-requisites worksheet.

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Corrective Actions
Tab 12 Summary of Corrective Actions

This contains summaries of corrective actions for HACCP-Based SOPs.

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District Policies
Tab 13 District Policies & Procedures

This contains district-specific policies and procedures. Download the document to edit your version.

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Staff Education
Tab 14 Staff Education and Training

All training provided by School Food Handler, with USDA category codes and course duration details.

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Equipment Inventories
Tab 15 Site Large Equipment Inventories

Document your equipment inventory, including quantities, manufacturer models, and usage.

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Annex - Comprehensive Food Safety Program
Annex – Comprehensive Food Safety Program

This contains a checklist of components for a comprehensive food safety program for school foodservice operations.

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