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

Food Code.pdf – www.agr.ne.gov

Link to Nebraska Food Code, Nebraska Department of Agriculture

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 November 19, 2019 12:04pm