HACCP/Food Safety

Hazard Analysis Critical Control Points (HACCP)


What is HACCP?

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.

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Webinars - Understanding Your HACCP Plan Webinars for sy2025-2026

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.

 

CENTRAL WAREHOUSE

For some School Food Authorities (SFA) the Central Warehouse is where most foods and supplies are delivered.  From here items are distributed to individual schools within the SFA.  Not all SFAs have a central warehouse.

 

COTTAGE/HOMESTYLE

The cottage or homestyle meals template is for small residential-style foodservice operations, such as those often seen at Residential Child Care Institutions (RCCIs). 

 

TRANSPORTED MEALS

Transported or catered meals operations are schools that provide reimbursable meals with limited or no on-site food preparation.

Share Tables

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Webinars

Title: Sharing Tables: Updated Guidance for North Carolina Schools
Date and time: August 4, 2025 (1:00 - 2:00 pm)

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