Nutrition and Wellness Programs

HACCP Based Food Safety Program Guidance

The United States Department of Agriculture (USDA) recently provided guidance regarding the Hazard Analysis and Critical Control Point (HACCP) requirements. Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles was sent to all school food authorities (SFAs). The USDA encourages all SFAs to review the guidance which is also available on their website: HACCP Guidance Manual pdf file. All SFAs must have a fully implemented food safety program that complies with HACCP principles or with this guidance no later than the end of the 2005-2006 school year.

To provide further clarification on issues impacted by the HACCP requirements, USDA also released a set of question and answers. SFAs should review this information to ensure compliance with program requirements: Food Safety Questions and Answers pdf file.

bullet Food Safety Inspections Requirement

Each site participating in the National School Lunch or School Breakfast Program must obtain two food safety inspections annually for each site where food is prepared or served.

SFAs that have not received a food sanitation inspection several months into the school year (i.e., December 31), must contact the local health department to request the two required inspections for each site where food is prepared or served (sample below).  A copy of this letter must be maintained by the SFA as documentation of attempting to comply with the two food inspections as required by USDA regulations.

bullet HACCP Based Standard Operating Procedures

bullet National Food Service Management Institute (NFSMI) Online Courses

bullet Template for Developing a School Food Safety Program

bullet USDA Guidance Document for Developing HACCP Based Food Safety Program pdf file

bullet USDA Standardized Recipes with Critical Control Points

bullet Illinois Department of Public Health