HACCP - School Foodservice

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. Learn more about HACCP.

Teaching Materials


Standard Operating Procedures (SOPs)

Standard Operating Procedures have been developed from work on the ISU School HACCP project based on Food Code 2005; updated for Food Code 2013. Samples of the SOPs can be found under the following headings:

Food Donation and Sharing Tables

The following are resources to assist school nutrition directors in the development of SOPs and waivers or variances related to food donation and sharing tables. The templates must be edited to reflect implementation at the local level. 


Templates


Additional Resources

USDA HACCP Guidance

Resources to help meet new meal patterns:

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