Hazard Analysis and Critical Control Point

Food Safety in Schools

  • As a result of Federal legislation, all schools and residential facilities participating in the National School Lunch Program are required to implement a HACCP food safety program.
  • In addition, each school/residential facility must have at least two food safety inspections per year.
  • Print a copy of the Outline of What to Include in the Written HACCP Plan.pdf – The following resources below are links to all the forms and resources needed for the written HACCP Plan.

USDA’s Guidance Manual.pdf

Nebraska Food Code from the Nebraska Department of Agriculture Food Safety and Consumer Protection

Corrective Action.doc
added to workshop packet after 10/5/05

Resources in multiple languages

Resources

Temperature Chart.pdf
revised 11/3/05

Time-Temperature Control for Safety (TCS) Foods – (previously known as Potentially Hazardous Foods)
revised 7/2017

Updated December 5, 2019 3:52pm