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Process Approach to HACCP
The Child Nutrition Program Reauthorization requires a school Food Safety Program based on the process approach to a Hazard Analysis Critical Control Point (HACCP) food safety system.
HACAPP Resources from Iowa State University Extension and Outreach - Sample plans, Standard Operating Procedures, and prerequisite programs documents developed to assist with the implementation of HACCP-based systems in foodservice operations. While HACCP is an ideal in the foodservice industry, individuals must adapt plans to their individual operation. Resources are provided for information purposes only to assist in developing HACCP-based systems in foodservice operations.
Other Food Safety Resources
FoodSafety.gov - Get the latest news, alerts, and tips on safely handling and storing food to prevent food poisoning.
Health and Hygiene from Iowa State University Extension and Outreach - Get the facts about food and illness that can be prevented by proper handwashing at the correct time. Learn more from our posters, publications, and presentations on clean hands for healthy living.