In this comprehensive HACCP Guide, you will gain invaluable insights into the development and implementation of a robust Food Safety Plan. This guide safeguards food from hazards, ensuring it meets high safety and quality standards.
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To create your own HACCP Guide, please see this guide.
Tab 1 Program Description
This provides an overview of a comprehensive school foodservice operation and HACCP implementation.
Tab 2 Personnel
This document outlines procedures related to breaks and meals, employee health and personal hygiene, food recall, and emergency situations.
Tab 3 Purchasing and Receiving
This procedure applies to foodservice employees who are involved in the process of purchasing food.
Tab 4 Storage and Transportation
This procedure applies to foodservice employees who prepare, store, or serve food.
Tab 5 Preparation and Service
This procedure applies to foodservice employees who prepare food.
Tab 6 Cleaning and Sanitizing
This procedure applies to foodservice employees involved in cleaning and sanitizing food contact surfaces.
Tab 7 Monitoring and Verification
This applies to all foodservice personnel responsible for ongoing monitoring, record-keeping, and documentation.
Tab 8 Safety, COVID & Miscellaneous
Serving meals safely and maintaining hygiene in classrooms, along with non-congregate feeding procedures.
Tab 9 Recordkeeping – Forms & Logs
Damaged Product, Food Temperature, Sanitizer Test and Summary of Record Keeping Logs.
Tab 10 Menu by Process with Master Menu List
This contains the Master Menu List, Cook-Cool-Reheat Processes, and Sample District Menu.
Tab 11 Program Review
Food Safety Checklist and Pre-requisites worksheet.
Tab 12 Summary of Corrective Actions
This contains summary of corrective actions for HACCP-Based SOPs.
Tab 13 District Polices & Procedures
This contains your district specific policies and procedures. Download the document below to edit your version.
Tab 14 Staff Education and Training
All training provided by School Food Handler, with USDA category codes and amount of time each course is worth.
Tab 15 Site Large Equipment Inventories
Document your equipment inventory, including quantities, manufacturer models, and usage.
Annex – Comprehensive Food Safety Program
This contains prerequisite program checklist
for School Foodservice Operations.