HACCP is an approach to food safety that anticipates and prevents hazards associated with ingredients and specific procedures in the food service environment. Use the resources here to learn more.
Hazard Analysis Critical Control Points (HACCP)Developing A School Food Safety Program
USDA. Food and Nutrition Service; National Food Service Management Institute.
This resource provides various training tools, worksheets, and templates for implementing a food safety program, and will serve as a solid foundation for the development of school food safety programs based on the principles of HACCP.
HACCP-Based Standard Operating Procedures
National Food Service Management Institute.
Features 20 HACCP-based standard operating procedures that identify Critical Control Points, monitoring procedures, corrective actions, suggested record keeping documents and verification procedures.
Introduction to the Principles of HACCP
University of Nebraska Cooperative Extension.
Videos in English, Chinese, Korean, Spanish and Vietnamese.
Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments
FDA. Center for Food Safety and Applied Nutrition.
Guidance for food service directors, including sample forms.
School Food Service HACCP Resources
Iowa State University Extension.
Includes a lesson plan, case studies, and HACCP-based Standard Operating Procedures (SOPs).
The HACCP Journey in School Foodservice (PDF | 2.37 MB)
Iowa State University.
8 lessons on the implementation of HACCP in school foodservice operations.