Download HACCP Plan – School Food Service Program

This document serves as USDA guidance for the implementation of HACCP-based food safety programs in schools participating in the National School Lunch Program (NSLP) or the School Breakfast Program (SBP).  This guidance identifies the minimum elements that must be included in a food safety program based on HACCP principles. USDA recommends that School Food Authorities  use the Process Approach to HACCP because it gives  them flexibility to create a program suitable for a variety of situations.  The Process Approach, originally developed by the Food and Drug Administration for retail food establishments, categorizes food preparation into three broad categories based on how many times each menu item moves through the temperature danger zone.  This guidance presents a modified version of the Process Approach to make it practical for school food service operations.