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
- Handout - A Guide to Food Safety for Foodservice Employees
- Lesson Plans - Journey in School Foodservice
A series of eight lesson plans designed to introduce school foodservice employees to HACCP - Case Study - Food Safety Plan Implementation
An example of how HACCP principles are applied in school foodservice
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:
- Personnel and Personal Hygiene
- Facility and Equipment
- Flow of Food
- Consumer Communications
- Employee Orientation and Training
- Food Safety and HACCP Training and Monitoring
- Breakfast in classroom
- Food outside cafeteria (field trip meals)
- Food samples
- School district food safety policy
- Classroom Food Preparation and Testing Guidelines
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.
- Guide to Develop Sharing Table SOP
- Food Donation and Sharing Table Sample SOP Template (Word document)
- Guide to Develop Food Donation and Sharing Table Petition for Wavier or Variance
- Food Donation and Sharing Tables Sample Petition for Waiver or Variance Template (Word document)
Templates
- Foodservice cleaning and sanitizing guide
- Foodservice cleaning chart
- Employee handbook
- Employee evaluation
- School nutrition program website
- HACCP implementation plan
Additional Resources
Resources to help meet new meal patterns: