Food Safety for Child Nutrition Programs--HACCP

Teacher of the Year Ceremony
Due to inclement weather, the Teacher of the Year Ceremony has been postponed to December 16, 2025 from 5-7pm. Doors will open at 4pm. The Ceremony will take place at the Bushnell Theater in Hartford, and the order of events will remain the same.

Food Safety for Child Nutrition Programs

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