- Home
- Sponsors
- Forums
- Members ˅
- Resources ˅
- Files
- FAQ ˅
- Jobs
-
Webinars ˅
- Upcoming Food Safety Fridays
- Recorded Food Safety Fridays
- Upcoming Hot Topics from Sponsors
- Recorded Hot Topics from Sponsors
- Food Safety Live 2013
- Food Safety Live 2014
- Food Safety Live 2015
- Food Safety Live 2016
- Food Safety Live 2017
- Food Safety Live 2018
- Food Safety Live 2019
- Food Safety Live 2020
- Food Safety Live 2021
- Training ˅
- Links
- Store ˅
- More
Important Message
To download files, you must be an Associate Member or above or have an Active Paid Membership. Purchase Premium Membership >>
IFSQN provide documentation packages meeting the requirements of the major GFSI Standards such as BRC, SQF, IFS and FSSC 22000. Find Out More >>
IFSQN provide documentation packages meeting the requirements of the major GFSI Standards such as BRC, SQF, IFS and FSSC 22000. Find Out More >>
Submitter
SUPPORT TOPIC File Information
- Submitted: Oct 11 2013 02:48 PM
- Last Updated: Oct 11 2013 02:48 PM
- File Size: 1.03MB
- Views: 5696
- Downloads: 182
Download HACCP Plan – School Food Service Program
![-](https://www.ifsqn.com/forum/public/style_images/ifsqn/star_off.png)
![-](https://www.ifsqn.com/forum/public/style_images/ifsqn/star_off.png)
![-](https://www.ifsqn.com/forum/public/style_images/ifsqn/star_off.png)
![-](https://www.ifsqn.com/forum/public/style_images/ifsqn/star_off.png)
![-](https://www.ifsqn.com/forum/public/style_images/ifsqn/star_off.png)
haccp plan manual food service school
![](https://www.ifsqn.com/forum/public/style_images/ifsqn/icon_users.png)
![Screenshots](https://www.ifsqn.com/forum/screenshots/thumb-bdf2a303ffd030f2fe7e4272595e4760-haccp7.jpg)
This document serves as USDA guidance for the implementation of HACCP-based food safety programs in schools participating in the National School Lunch Program (NSLP) or the School Breakfast Program (SBP). This guidance identifies the minimum elements that must be included in a food safety program based on HACCP principles. USDA recommends that School Food Authorities use the Process Approach to HACCP because it gives them flexibility to create a program suitable for a variety of situations. The Process Approach, originally developed by the Food and Drug Administration for retail food establishments, categorizes food preparation into three broad categories based on how many times each menu item moves through the temperature danger zone. This guidance presents a modified version of the Process Approach to make it practical for school food service operations.
File Reviews
Other files you may be interested in ..
Random Files
- 485 Total Files
- 20 Total Categories
- 51 Total Authors
- 138,635 Total Downloads
- Compressed Air Monitoring - Common Sources of Contamination Latest File
- Simon Latest Submitter
5 user(s) are online (in the past 60 minutes)
0 members, 5 guests, 0 anonymous users