The Hazard Analysis and Critical Control Point (HACCP) system is a prevention-based food safety program implemented in school foodservice operations across the United States to assist school nutrition professionals in ensuring that children receive safe meals.
Section 111 of the Child Nutrition and WIC Reauthorization Act of 2004 addresses food safety in school nutrition programs and required schools participating in the National School Lunch Program (NSLP) and the School Breakfast Program (SBP) to implement a food safety program based on HACCP principles as of July 1, 2005 (USDA Food and Nutrition Service, 2005a). Specifically, the Process Approach to HACCP was recommended by the U.S. Department of Agriculture (USDA) because it is an appropriate method for school foodservice (USDA Food and Nutrition Service, 2005b). The Process Approach to HACCP categorizes the flow of food preparation into three broad categories, or processes, that are determined by the number of times a menu item passes through the temperature danger zone. The USDA has information available to assist with HACCP implementation (USDA Food and Nutrition Service, 2005b). The NFSMI offers both a network of trainers knowledgeable in HACCP and instructor manuals covering all aspects of HACCP implementation and maintenance (NFSMI, 2005a).
More than 31 million children are served meals daily through the NSLP and SBP administered by the USDA's Food and Nutrition Service. Although cases of foodborne illness occurs in relatively small numbers compared to the millions of school meals served daily, these are preventable (GAO, 2003). The HACCP system offers a prevention approach to food safety.
New Haven Public Schools supports a systematic approach to food safety including HACCP principles into our school foodservice system.
Click here for: NHPS HACCP Food Safety Plan