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

To register for the remaining webinars, click on the appropriate webinar title/date.


 

sy2024-25 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.

Forms Zip file contents:

  • HACCP Plan Checklist
  • 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.

Zip file contents:

  • HACCP Plan Checklist
  • PART 1: HACCP Plan for TRANSPORTED MEALS Reference
  • PART 2a: Assessment_Annual Revision_for TRANSPORTED MEALS
  • PART 2b: Assessment Operation_Annual Completion_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.

Zip file contents:

  • HACCP Plan Checklist
  • PART 1: Warehouse HACCP Plan
  • PART 2a: Warehouse HACCP Plan - AR
  • PART 2b: Warehouse HACCP Plan - AC
  • PART 3: Warehouse HACCP Forms Instructions
  • PART 4: Warehouse HACCP CE-PD
  • PART 5: Warehouse Inventory
  • PART 3 Forms (folder)
  • PART 4 Forms (folder)
  • PART 5 Forms (folder)

Zip file contents:

  • HACCP Plan Checklist
  • 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)

Share Tables

Tab/Accordion Items

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

Webinars

Title: Sharing Tables: Updated Guidance for North Carolina Schools
Date and time: August 4, 2025 (1:00 - 2:00 pm)
Webinar registration link: https://ncgov.webex.com/weblink/register/r72a05e52daea0cc775e2328b2770c973

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