Lesson Plans - HACCP Journey in School Foodservice
A series of eight lesson plans designed to introduce school foodservice employees to HACCP.
Case Study - HACCP Food Safety Plan Implementation - Mayfield High School
An example of how HACCP principles are applied in school foodservice.
Brochure - Safe Food Safe Kids - A Guide to Food Safety for School Foodservice Employees
USDA HACCP Guidance
Model school district food safety policy
Resources to help meet new meal patterns
Standard Operating Procedures (SOPs)
Standard Operating Procedures have been developed from work on the ISU School HACCP project based on Food Code 2005. Samples of the SOPs can be found under the following headings:
These and other educational materials can be ordered using the order form. A small charge is assessed to cover duplication, shipping, and handling costs.
Materials have been developed as part of funding from the USDA Cooperative States Research, Education and Extension Service (Project No. 2001-51110-11371, Project No. 2002-51110-01525 and Project No. 2005-51110-03282).
Given at the School Nutrition Association Annual National Conference in Chicago, July 2007.
Given at the School Nutrition Association Annual National Conference in Philadelphia, July 2008.