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.
HACCP Continuing Education Aides
Webinars Scheduled - Understanding Your HACCP Plan Webinars for 2025-2026
To register, click on the appropriate webinar title.
- Commercial Plan - Monday, July 7 - 2:00 - 3:30 pm
- Homestyle Plan - Thursday, July 10 - 3:00 - 4:30 pm
- Warehouse Plan - Monday, July 21 - 2:00 - 3:30 pm
- Transported Plan - Monday, July 28 - 2:00 - 3:30 pm
sy2024-25 Recorded Webinars
Understanding Your HACCP Plan - COMMERCIAL KITCHENS
Understanding Your HACCP Plan - TRANSPORTED MEALS
- HACCP for Transported Meals 2024_Introduction (15m: 13s)
- HACCP for Transported Meals 2024_PART 1 Reference (10m: 25s)
- HACCP for Transported Meals 2024_PART 2A Annual Revision (5m: 48s)
- HACCP for Transported Meals 2024_Part 2B Annual Completion (6m: 5s)
- HACCP for Transported Meals 2024_PART 3 Monitoring and Recordkeeping (9m: 57s)
- HACCP for Transported Meals 2024_PART 4 Food Safety Continuing Education (13m: 48s)
- HACCP for Transported Meals 2024_PART 5 Menus and Recipes (7m: 14s)
HACCP Transported Meals 2024_Reminders_Imp Dates_Findings (7m: 33s)
Understanding Your HACCP Plan - HOMESTYLE
VIDEO LINK (1:15:59)- 00:00:00 Introduction and Delays
- 00:14:43 Understanding the Homestyle Kitchen Plan
- 00:17:14 School Food Safety Program
- 00:40:43 Food Code Variance
- 00:43:06 Introduction to Part Three
- 00:46:29 Completing Monitoring Logs
- 00:49:29 Understanding Hazard Plan Documentation
- 01:00:39 Food Code and Certification Requirements
01:11:02 Tips for HACCP Plan Compliance
Understanding Your HACCP Plan - CENTRAL WAREHOUSE
VIDEO LINK (1:09:24)- 00:00:00 Getting Started Delays
- 00:15:45 Introduction to Central Warehouse Plan
- 00:18:43 Hazard Plan Templates
- 00:27:14 Central Warehouse Plan Overview
- 00:33:53 Annual Revision of Part Two
- 00:35:23 Developing a Food Defense Plan
- 00:49:30 HACCP Plan Chapter Four: Continuing Education and Employee Health Policy
- 00:56:48 Continuing Education and Training
- 01:01:56 Warehouse Inventory and HACCP Plan
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 for HACCP Plan for COMMERCIAL KITCHEN (.zip)
- DOWNLOAD Forms Overview for HACCP Plan for COMMERCIAL KITCHEN (.pdf)
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)