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.

Tab/Accordion Items

HACCP Continuing Education Aides


2024-25 Recorded Webinars
 

All menu items are prepared and served on-site and so the operation must meet all of the requirements of the NC Foodservice Rules.

DOWNLOAD Forms Overview for HACCP Plan for COMMERCIAL KITCHEN - sy2024-25 (.pdf)

DOWNLOAD Forms for HACCP Plan for COMMERCIAL KITCHEN - sy 2024-2025  (.zip)

2024 HACCP Checklist Template - Commercial Kitchen

Forms Zip file contains:

  • Part 1 - Commercial Kitchen Hazard Analysis Critical Control Point (HACCP) Resources
  • Part 2A - Annual Revision
  • Part 2B - Annual Completion
  • Part 2B - Pest Control Assessment
  • Part 3 - Reference and Instructions
  • Part 3 - Monitoring Logs and Forms
  • Part 4 - Referencing and Continuing Education Development Instructions
  • Part 4 - Forms
  • Part 5 - Menus and Recipes
  • Part 5 - Forms

Transported or catered meals operations are schools that provide reimbursable meals with limited on-site food preparation.

DOWNLOAD HACCP Plan Forms & Instructions for TRANSPORTED MEALS  (Zip file)

Zip file contains:

  • PART 1: HACCP Plan for TRANSPORTED MEALS Reference
  • PART 2a: Assessment_Annual Revision_2023-24 for TRANSPORTED MEALS
  • PART 2b: Assessment Operation_Annual Completion_2023-24 for TRANSPORTED MEALS
  • PART 3: Monitoring & Recordkeeping for TRANSPORTED MEALS Instructions
    • PART 3: FORMS - Monitoring Logs for TRANSPORTED MEALS
  • PART 4: Continuing Education & Professional Development for TRANSPORTED MEALS Instructions 
    • PART 4: FORMS for TRANSPORTED MEALS
  • PART 5: Menus and Recipes for TRANSPORTED MEALS Instructions
    • PART 5: FORMS for TRANSPORTED MEALS

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.

DOWNLOAD HACCP Plan Forms for WAREHOUSE  (Zip file)

Zip file contains:

  • PART 1: Warehouse HACCP Plan_2024-2025
  • PART 2a: Warehouse HACCP Plan - AR_2024-25
  • PART 2b: Warehouse HACCP Plan - AC_2024-2025
  • PART 3: Warehouse HACCP Forms Instructions_2024-2025
  • PART 4: Warehouse HACCP CE-PD_2024-2025
  • PART 5: Warehouse Inventory_2024-2025
  • PART 3 Forms (folder)
  • PART 4 Forms (folder)
  • PART 5 Forms (folder)

DOWNLOAD HACCP Plan Forms & Instructions for HOMESTYLE MEALS  (Zip File)

Zip file contains:

  • PART 1: HACCP Plan Reference for HOMESTYLE MEALS
  • PART 2a: HACCP Plan Assessment Annual Revision for HOMESTYLE MEALS
  • PART 2b: HACCP Plan Assessment Annual Completion for HOMESTYLE MEALS
  • PART 3: HACCP Plan Monitoring Log Instructions for HOMESTYLE MEALS
  • PART 4: HACCP Plan Continuing Education & Professional Development for HOMESTYLE MEALS Instructions
  • PART 5: HACCP Plan Menus and Recipes Instructions for HOMESTYLE
  • PART 3: FORMS  (folder)
  • PART 4: FORMS (folder)
  • PART 5: FORMS (folder)

Food Safety

Tab/Accordion Items

  • NCDHHS - Donated Food
  • SP 11-2012
  • SP 41-2016