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	HACCP
	HACCP Trainings HACCP Training Presentation and Handouts HACCP trainings were held throughout the state during January and February. New Food Safety Requirement School nutrition program sponsors are now required to implement a documented School Food Safety Management System that includes standard operating procedures and is based on the process approach to core Hazard Analysis and Critical Control Point (HACCP) principles. The program must be in place by the beginning of school year 2006-2007. The following resources and references can help you with developing your management system. Some of these have been directly mailed to each sponsor. Guidance for School Food Authorities: Developing a School Food Safety Program based on the Process Approach to HACCP Principles, USDA Food and Nutrition Service, June 2005. (External link) This guidance was initially mailed out to all school food authorities. For additional copies, you may download the materials from http://www.fns.usda.gov/cnd/Guidance/ . Follow the links to the document. School Food Safety Questions and Answers, USDA memo: (External link) Also included are questions and answers about the two required safety and health inspection reports. National Food Service Management Institute (External link) This organization has prepared many standard operating procedures, samples of recordkeeping, worksheets for developing your HACCP plan. Iowa State University. (2003). HACCP: Hazard analysis critical control point information center. (External link) This site also includes many sample standard operating procedures and checklists helpful to establishing your program. Food Safety Web Sites FDA Center for Food Safety and Applied Nutrition (External link) Gateway to Government Food Safety Information (External link) Healthy School Meals Resource System (External link) “Is It Done Yet?” (External link) “Thermy™”  (External link)

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