HACCP - Hazard Analysis Critical Control Points
 


HACCP is the Law!
HACCP is the Law!
Why is HAACP Needed? What is HACCP & Why is it Needed?
What do Sponsors Need to Do? What Sponsors Must Do
HACCP Resources HACCP Resources
HACCP Classes HACCP Classes
HAACP Questions Questions?
   
   
   
   
   
   
   
   
   

HACCP is the Law!

 
  Public Law 108-265 is the legislation reauthorizing Child Nutrition Programs that was passed in June 2004.
 
Section 111. Food Safety (5) School Food Safety Program:
Each school food authority shall implement a school food safety program in the preparation and service of each meal served to children, that complies with any Hazard Analysis and Critical Control Point system established by the Secretary.
 
Key Things to Note about the New Requirements:
 
  • Only required in schools that participate in the National School Lunch Program or School Breakfast Program.
 
  • HACCP is a federal requirement – not a state or local one.
 
  • Effective date was July 1, 2005.  Plans must be developed and implemented by end of 2005-2006 school year.
  Reauthorization Act included other new requirements related to food safety:
 
  • The required number of health inspections per year was increased from 1 to 2.
 
  • A report on the most recent health inspection must now be posted in a ‘publicly visible location.’
 
  • Copies of the health inspection report must be provided to members of the public upon request.
 
  • KSDE must ensure that Kansas sponsors are in compliance with HACCP.
   

HACCP - What is It?

 
  HACCP. . .
 
  • Stands for Hazard Analysis Critical Control Points.
 
  • Was designed in the 1960s to create 100% risk-free food for U.S. astronauts.
 
  • Is preventative rather than reactive.
 
  • Is a common-sense approach to food safety.
  Why is HACCP in Schools?
 
  • Children are more at risk for food-borne illness.
 
  • Food has many opportunities to be contaminated.
 
  • Microorganisms continue to evolve.
 
  • New microorganisms have been discovered in recent years.
 
  • We have too much at stake to take a chance on food safety!
   

HACCP - What Sponsors Must Do
 
 
  • Make sure all of your staff have attended at least one of KSDE’s approved food safety classes.  For more information, go to the Food Safety Menu and select Food Safety Training System.
 
  • Plan a time to review HACCP requirements with your staff.  Each food service employee must thoroughly understand the aspects of HACCP that apply to his/her job.
 
  • A Food Safety Plan must now be in place for each production kitchen and serving site that participates in the National School Lunch Program or the School Breakfast Program.  This plan must be periodically reviewed and updated as needed.
 
  • KSDE has developed extensive resources to help you meet this responsibility. (HACCP Resources)
   

HACCP - Questions?

If you have questions, call or email Cheryl Johnson, Training Coordinator, Child Nutrition & Wellness:  (785) 296-2276 or csjohnson@ksde.org.