Educator Resources (requires PSU ID and password) Course Schedule - find School HACCP training courses near you... Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles--Issued June 2005 For complete information on the regulation, go to: www.fns.usda.gov/cnd/CNlabeling/Food-Safety/HACCPGuidance.pdf Overview of the Regulation and Program The School Lunch Act requires school food authorities (SFAs) to implement a food safety program for the preparation and service of school meals served to children in the school year beginning July 1, 2005. The program must be based on Hazard Analysis and Critical Control Point (HACCP) principles and conform to guidance issued by the Department of Agriculture (USDA). All SFAs must have a fully implemented food safety program that complies with HACCP principles or with this optional guidance no later than the end of the 2005 – 2006 School Year. This document serves as USDA guidance for the implementation of HACCP-based food safety programs in schools participating in the National School Lunch Program (NSLP) or the School Breakfast Program (SBP). This guidance identifies the minimum elements that must be included in a food safety program based on HACCP principles. SFAs may use this guidance to develop a food safety program that meets the needs of each food production and food service facility in their jurisdiction. SFAs that already have a HACCP-based food safety program in place may retain their current program if it includes all the HACCP principles listed in this guidance. This guidance, however, does not address school food safety inspections because they are a separate requirement. HACCP is a systematic approach to construct a food safety program designed to reduce the risk of foodborne hazards by focusing on each step of the food preparation process-- from receiving to service. More information regarding the traditional approach to HACCP may be found at http://www.fsis.usda.gov/OPHS/NACMCF/past/JFP0998.pdf. USDA recommends that SFAs use the Process Approach to HACCP because it gives them flexibility to create a program suitable for a variety of situations. The Process Approach, originally developed by the Food and Drug Administration for retail food establishments, categorizes food preparation into three broad categories based on how many times each menu item moves through the temperature danger zone. This guidance presents a modified version of the Process Approach to make it practical for school foodservice operations. Serving safe food is a critical responsibility for school foodservice and a key aspect of a healthy school environment. Keeping foods safe is also a vital part of healthy eating and a recommendation of the Dietary Guidelines for Americans 2005. When properly implemented, HACCP-based food safety programs will help ensure the safety of the school meals served to children across the Nation. For more information contact: Dr. Catherine Cutter Associate Professor 119 Borland Laboratory University Park, PA 16802 Ph: (814) 865 8862 FAX: (814) 863 6132 Email: cnc3@psu.edu