School HACCP: Commercial Kitchens

Schools that have commercial kitchens prepare and serve meals on-site in large quantities and must meet all of the requirements outlined in the NC Foodservice Rules.  These types of operations must follow the HACCP Plan that is detailed below.   All materials currently posted on this page were updated October 2007 and were distributed on a CD at the Fall 2007 Conference.  The revised HACCP standards must be implemented beginning Fall 2008.  

BINDER 1: Menu Summary and Recipes

• Components of a HACCP Plan (PDF)
• 1-1:  Menu and Recipe Summary (Word)
• 1-2: No Cook Recipes -- collect and put into binder
• 1-3: Same Day Recipes -- collect and put into binder
• 1-4: Complex Cooking Recipes -- collect and put into binder
• 1-5: Non-potentially hazardous Recipes -- collect and put into binder
• Recipe Template (Word)

BINDER 2: HACCP Plan

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

NOTE:  All monitoring forms are required unless the school district submits an alternate form with corresponding instructions to the School Meals Initiative (SMI) Team for approval.  The SMI Team will approve alternate forms on a case-by-case basis.  Approval must be received in writing from the SMI Team before the alternate forms can be used.

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.  

Over sixty (60) Extension Agents in North Carolina, have been trained to use this curriculum.  To schedule a training, please contact the Family and Consumer Sciences Agent in your county (LIST OF AGENTS).

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

SUPPLEMENTAL INFORMATION

• NC Department of Public Instruction, Child Nutrition Services
• List of Extension Educators who are trained to help NC Schools
• USDA HACCP Guidance Document
• School Meal Programs -- Report to Congressional Requesters
• Responding to a Food Recall
• Biosecurity in Schools
• FDA Database of Foodborne Illness Risk Factors
• 2005 FDA Food Code
• Regulations Governing the Sanitation of Food Service Establishments in North Carolina

FREQUENTLY ASKED QUESTION (FAQs)

Questions and Answers specific to Commercial Kitchens

If you have questions, contact Dr. Angela Fraser, Associate Professor/Food Safety Education Specialist, Clemson University, Clemson, SC.

Clemson University is an AA/EEO employer and does not discriminate against any person or group on the basis of age, color, disability, gender, national origin, race, religion, sexual orientation, or veteran status.

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