Writing and Implementing a School Food Safety Program Based on HACCP Principles. GOALS FOR TODAY. Understand how to write a HACCP Plan Understand the Manual you received. Utilizing the forms in the Appendix, begin writing your school/district’s HACCP, or Food Safety Plan.
2. Identify Critical Control Points
3. Establish Critical Limits
6. Establish Verification Procedures
7. Establish Record Keeping Procedures
A food safety program based on HACCP
Principles helps to reduce or eliminate
potential food safety hazards and:
See Appendix C – SOP Checklist
See Appendix D – Sample Standard Operating Procedures – Pages 16 through 36
so the menu item does not go through the
temperature danger zone.
See Appendix E – Menu Worksheet
Identify what measures need to be taken to prevent, eliminate, or reduce a hazard from occurring.
See Appendix F – Corrective Action Worksheet
if it has not been written down,
It has not been done!
See Appendix G – Monitoring Procedures Worksheet
The record keeping system should be:
See page 9 of SNA/CNF handouts
Appendix H, I, J, K
EVERY STEP, FROM PROCUREMENT TO
CLEAN – UP, MUST BE EVALUATED TO
ENSURE THE FOOD SUPPLY FOR
YOUR CUSTOMERS IS SAFE.