School HACCP: Catered Meals

Catered meals operations are schools that provide meals with limited on-site food preparation. No potentially hazardous foods can be cooked on-site in this type of an operation. Also, all meals prepared off-site must come from a foodservice operator who is permitted by the State of North Carolina. Like more traditional schools that have commercial kitchens, schools that receive catered meals are also required to have a HACCP plan. Because these types of operations have unique needs, a modified plan has been developed and is to be used.

BINDER 1: Menu Summary and Recipes

Components of a HACCP Plan (PDF)
Menu and Recipes (Word)
Recipe Template (Word)

HACCP Plan for Catered Meals

2-1: Food Safety Team (Word)
2-2: School Description (Word)
2-3: Operation Assessment (Word)
2-4: Prerequisite Programs (Word)
2-5: Safe Food Handling Procedures (Word)
2-6: Monitoring Summary (Word)
2-6: Production Plan (Word)
2-6: Production Plan Instructions (Word)
2-7: Corrective Actions (Word)
2-8: Verification (Word)
2-9: Employee Training (Word)
2-10: Crisis Management -- in development
2-11: Allergens -- in development
2-12: Donating Foods -- in development
2-13: Recalls and Traceback -- in development

TRAINING AIDS

Training of all workers is essential to the successful implementation of a HACCP Plan. The following curriculum has been designed to teach Child Nutrition Assistants the basics of food safety and sanitation within a four-hour timeframe. All information is consistent with the standards outlined in your School HACCP Plan.

School HACCP Slide set (113 slides) -- (English) (Spanish)
School HACCP booklet (38 pages)
School HACCP Answer Key
Certificate of Participation

Frequently Asked Questions

Questions and Answers specific to Catered Meals