HACCP/Food Safety
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 Meals Initiative (SMI) 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.
Home-style Kitchen
These facilities are often small group-type homes in which food is prepared using "household" type ingredients, procedures, and equipment.
Transported/Catered Meals
These schools provide meals with limited on-site food preparation. No potentially hazardous foods can be cooked on-site in this type of an operation. Also, all meals prepared off-site must come from a foodservice operator who is permitted by the State of North Carolina and maintains an acceptable inspection grade.
Central Warehouse
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.
