Official State of Nebraska website - Return to Nebraska.gov

National School Lunch Program - NSLP

Hazard Analysis and Critical Control Point
Food Safety in Schools

Categorizing Menu Items and Identifying Control Measures
and Critical Control Points - USDA's Guidance Manual (reference pages 58-63)

Record the food items you serve at your school/facility on these charts:

Cook and same day service process chart

No cook process chart

Cook, cool, reheat, serve process chart


NUTRITION SERVICES > SCHOOL LUNCH >HACCP