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HACCP SY 2020-2021 - Commercial Kitchen

HACCP Plan Template

Schools that have commercial kitchens prepare and serve meals on-site in large quantities and must meet all of the requirements outlined in the North Carolina Food Code Manual, A Reference for 15A NCAC 18A .2600 Rules Governing the Food Protection and Sanitation of Food Establishments. These types of operations must follow the HACCP Plan detailed below or equivalent.

    Part 1 – HACCP Plan

    (Contains Prerequisite Program Standards, Safe Food Handling Procedures, Corrective Action Requirements, and Allergen Facts)

    Part 2 – HACCP Plan Assessment 
    (Contains annual assessment forms and documentation)

    Part 3 – HACCP Plan - Monitoring & Recordkeeping

    Part 3.1 - HACCP Plan Monitoring & Recordkeeping - Logs by Month

    Part 4 – HACCP Plan Continuing Education and Professional Development
    (Contains continuing education and professional development information)

    Part 5 – HACCP Menus and Recipes
    (Contains menus and recipes requirements and information)


        Continuing Education Aids


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