While HACCP is an ideal in the foodservice industry, individuals must adapt plans to their individual operation. The sample plans, Standard Operating Procedures, and prerequisite programs documents are provided for information purposes only to assist in developing HACCP-based systems in foodservice operations.
Standard Operating Procedures (SOPs)
Standard Operating Procedures have been developed from work on the ISU School HACCP project based on Food Code 2005. Samples of the SOPs can be found under the following headings:
Given at past School Nutrition Association Annual National Conferences
Resources to help meet new meal patterns:
Materials 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).