HACCP (Hazard Analysis and Critical Control Points) is a preventive food safety program designed to control food safety hazards as food flows through a food service operation from purchasing to serving. Standard Operating Procedures (SOPs) documents are provided for information purposes to assist in developing HACCP-based systems in foodservice operations such as schools, child care, assisted living, and restaurants.
The documents are a guide and must be edited to reflect implementation at the local level.
- Personnel and Personal Hygiene
- Facility and Equipment
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- Equipment Cleaning and Sanitizing
- Machine Warewashing High Temperature
- Machine Warewashing Chemical Sanitizing
- Manual Warewashing
- Ice Machine Usage
- Pest Control
- Calibration of Thermometers
- Use of Thermometers
- Facility and Equipment Maintenance
- Cleanliness and Sanitation of the Dining Area
- Laundry and Linen Use
- Cleaning and Disinfecting after Incidents Involving Bodily Fluids
- Milk Cooler Temperature Log
- Disruption in Water Supply
- Flow of Food
- Consumer Communications
- Employee Orientation and Training
- Food Safety and HACCP Training and Monitoring
School-specific Information
Templates must be edited to reflect implementation at the local level.
- Breakfast in Classroom
- Field Trip Meals
- Collecting and Storing Food Samples
- Classroom Food Tasting and Preparation
- Food Donation and Sharing Table Sample
- Food Donation and Sharing Table Sample Petition for Waiver or Variance
- Sharing Tables Fact Sheet
- Iowa Gold Star Cycle Menu and Recipes
- Iowa HACCP Implementation Plan
- USDA HACCP Guidance
- 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