Lesson Plans - HACCP Journey in Assisted Living Foodservice 
A series of eight lesson plans designed to introduce assisted living foodservice employees to HACCP.

Case Study - HACCP Food Safety Plan Implementation - The Pines
An example of the application of HAACP principles in an assisted living facility.

Brochure - FoodSafety: A Standard of Excellence - A Guide for Employees in Assisted Living 

Standard Operating Procedures (SOPs)

This site contains a variety of documents and forms related to the Assisted Living Facilities HACCP project administered by ISU based on Food Code 2005.

• Table of Contents  doc  |  pdf
• Personnel and Personal Hygiene
• Facility and Equipment
• Flow of Food
• Consumer Communications
• Employee Orientation and Training
• Food Safety and HACCP Training and Monitoring

These and other educational materials can be ordered using the order form. A small charge is assessed to cover duplication, shipping, and handling costs.

Materials have been developed as part of funding from the USDA Cooperative States Research, Education and Extension Service (Project No. 2001-51110-11371, Project No. 2002-51110-01525 and Project No. 2005-51110-03282).

For additional information about the ISU Assisted Living HACCP project, contact:

Shirley Gilmore, PhD, RD
Project Director/Retired
sgilmore@iastate.edu; (515) 294-9740

Jeannie Sneed, PhD, RD, SFNS, CFSP
Project Director/Former ISU Professor

Cathy Strohbehn, PhD, RD, CFSP
Project Co-Director
cstrohbe@iastate.edu; (515) 294-7306