HACCP
Hazard Analysis Critical Control Point (HACCP) is a systematic approach to construct a food safety program designed to reduce the risk of foodborne hazards by focusing on each step of the food preparation process from receiving to service. Section 7 CFR 210.13(c) of the National School Lunch Program (NSLP) regulations requires that school food authorities (SFAs) must develop a written food safety program that is based on HACCP principles and covers any facility or part of a facility where food is stored, prepared, or served.
- Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles (USDA)
- Online Training: Introduction to HACCP for School Nutrition Programs (Institute of Child Nutrition)
- School Food Service HACCP Resources (University of Connecticut)
- Standard Operating Procedures (SOPs) for Food Safety (Institute of Child Nutrition)
- Writing, Updating, and Revising a HACCP-Based Food Safety Plan for Schools Workshop (Institute of Child Nutrition)
- More resources: "Hazard Analysis Critical Control Point (HACCP)" in CSDE's Resource List for Food Safety in Child Nutrition Programs