HACCP (Hazard Analysis Critical Control Points)
USDA requires that all schools have in place a food safety plan based on process Hazard Analysis Critical Control Point (HACCP) principles. Schools that do not meet this mandate are in jeopardy of losing their federal funds.
In North Carolina, we have identified four types of school foodservice operations – commercial kitchens, home-style kitchens, transported/catered meals, and central warehouse. Each type of operation has a specific HACCP Plan that addresses unique features associated with the type of operation.
The first step in establishing a food safety plan is to determine which type of operation you have. If you are having difficulty determining your type of operation, please contact your School Nutrition Consultant to help you.
|Commercial Kitchen||All menu items are prepared and served on-site and so the operation must meet all of the requirements of the NC Foodservice Rules.|
|These facilities are often small group-type homes in which food is prepared using "household" type ingredients, procedures, and equipment.|
|Transported or catered meals operations are schools that provide reimbursable meals with limited on-site food preparation.|
|For some School Food Authorities (SFA) this is where most foods and supplies are delivered. From here items are distributed to individual schools within the SFA. Not all SFAs have a central warehouse.|
Food Safety Inspection (under construction)
- Food Safety Inspection Report
- Guidance (State and Federal)