Information & Resources by Subject Awards & Grants Coming Soon... Civil Rights Compliance FNS Instruction 113-1 Civil Rights Compliance Worksheet – SFA Civil Rights Compliance Worksheet – School/Site 8.29.2019 - USDA Guidance - And Justice For All Poster DOWNLOAD PRINTABLE FILE And Justice For All Poster USDA Nondiscrimination Statement - ENGLISH USDA Nondiscrimination Statement - SPANISH Continuing Education Civil Rights for SN Manager/Employee SY 2020-21 (Powerpoint) Civil Rights for School Nutrition Programs for SN Administrators SY 2018-19 RECORDED WEBINAR Forms Procedures for Handling a Civil Rights Complaint Civil Rights Complaint Form – ENG Civil Rights Complaint Form – SPAN Civil Rights Pre-Award Checklist Civil Rights Post-Award Checklist Competitive Foods/Smart Snacks Coming Soon... Contracts Coming Soon... Determining Household Eligibility for School Meals Coming Soon... Emergency & Disaster Preparedness Coming Soon... Equipment & Facility Design Coming Soon... Food Defense & Security/Recalls Coming Soon... HACCP & Food Safety What is HACCP? (Hazard Analysis Critical Control Points) USDA requires that all schools have in place a food safety plan based on process Hazard Analysis Critical Control Point (HACCP) principles. Schools that do not meet this mandate are in jeopardy of losing their federal funds. In North Carolina, we have identified four types of school foodservice operations – commercial kitchens, home-style kitchens, transported/catered meals, and central warehouse. Each type of operation has a specific HACCP Plan that addresses unique features associated with the type of operation. The first step in establishing a food safety plan is to determine which type of operation you have. If you are having difficulty determining your type of operation, please contact your School Nutrition Consultant to help you. HACCP Plan Templates Commercial Kitchen All menu items are prepared and served on-site and so the operation must meet all of the requirements of the NC Foodservice Rules. Local Wellness Policy Coming Soon... Marketing & Promotion Coming Soon... Meal Counting & Claiming Coming Soon... Memoranda of Agreement/Student Confidentiality Coming Soon... Menu Planning & Production Coming Soon... Monitoring & Compliance Coming Soon... Nutrition Education Coming Soon... Procurement Coming Soon... Unique Mealtime Needs Coming Soon...
Information & Resources by Subject Awards & Grants Coming Soon... Civil Rights Compliance FNS Instruction 113-1 Civil Rights Compliance Worksheet – SFA Civil Rights Compliance Worksheet – School/Site 8.29.2019 - USDA Guidance - And Justice For All Poster DOWNLOAD PRINTABLE FILE And Justice For All Poster USDA Nondiscrimination Statement - ENGLISH USDA Nondiscrimination Statement - SPANISH Continuing Education Civil Rights for SN Manager/Employee SY 2020-21 (Powerpoint) Civil Rights for School Nutrition Programs for SN Administrators SY 2018-19 RECORDED WEBINAR Forms Procedures for Handling a Civil Rights Complaint Civil Rights Complaint Form – ENG Civil Rights Complaint Form – SPAN Civil Rights Pre-Award Checklist Civil Rights Post-Award Checklist Competitive Foods/Smart Snacks Coming Soon... Contracts Coming Soon... Determining Household Eligibility for School Meals Coming Soon... Emergency & Disaster Preparedness Coming Soon... Equipment & Facility Design Coming Soon... Food Defense & Security/Recalls Coming Soon... HACCP & Food Safety What is HACCP? (Hazard Analysis Critical Control Points) USDA requires that all schools have in place a food safety plan based on process Hazard Analysis Critical Control Point (HACCP) principles. Schools that do not meet this mandate are in jeopardy of losing their federal funds. In North Carolina, we have identified four types of school foodservice operations – commercial kitchens, home-style kitchens, transported/catered meals, and central warehouse. Each type of operation has a specific HACCP Plan that addresses unique features associated with the type of operation. The first step in establishing a food safety plan is to determine which type of operation you have. If you are having difficulty determining your type of operation, please contact your School Nutrition Consultant to help you. HACCP Plan Templates Commercial Kitchen All menu items are prepared and served on-site and so the operation must meet all of the requirements of the NC Foodservice Rules. Local Wellness Policy Coming Soon... Marketing & Promotion Coming Soon... Meal Counting & Claiming Coming Soon... Memoranda of Agreement/Student Confidentiality Coming Soon... Menu Planning & Production Coming Soon... Monitoring & Compliance Coming Soon... Nutrition Education Coming Soon... Procurement Coming Soon... Unique Mealtime Needs Coming Soon...
