HACCP Resources

HACCP Resources
		Please be sure to review the documents added or updated in January 2008 in response to the recent implementation of the 2005 Kansas Food Code by the Kansas Department of Health and Environment.
		HACCP Overview - *Updated January 2008* A brief 2-page overview of HACCP in schools and the process approach
---		How to Write a HACCP Plan for Kansas Schools -Updated *February 2008* For directors and managers who did not attend KSDE's HACCP training
---		HACCP Food Safety Plan - Updated *February 2008* Use of this plan is recommended by KSDE, but is optional. Sponsors may fill-in-the-blanks and use the plan as provided, modify it, or write their own plans.
		Overview of HACCP Food Safety Plan Revisions Resulting from Changes in the Kansas Food Code - *NEW January 2008*
---		Prototype letter to request a variance from KSDA to allow use of "Time as a Control" - *Updated November 2008*
		Food Safety Checklist - *NEW February 2008*
		HACCP Logs - These log sheets are also included in the HACCP Food Safety Plan. Use of these forms is recommended by KSDE, but is optional. Sponsors may fill-in-the-blanks and use the forms as provided, modify them, or develop their own forms.
		Cooking-Reheating
		Holding
		Service
		Damaged or Discarded Products
		Cooling
		Receiving
		Transport
		Daily for Each Refrigerator/Freezer
		Daily for All Refrigerators/Freezers
		Dry Storage Room
		Thermometer Calibration
		Daily Temp Log - *Updated January 2008*
		Dish-Machine
		HACCP Daily Temperature Log - *NEW January 2008*
		Letter for Suppliers
		HACCP Process Charts - Black & White
		HACCP Process Charts - Color
		HACCP Help Newsletters:
	---	HACCP Help 1 - *Updated January 2008*
	---	HACCP Help 2 - *Updated January 2008*
	---	HACCP Help 4 - *Updated January 2008*
	---	HACCP Q & A - *Updated January 2008*
	---	Organizing Your HACCP Plan
Acknowledgments These materials were developed by Child Nutrition & Wellness, Kansas State Department of Education. Class content and activities were adapted from the following sources:
Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles, Food and Nutrition Service, United States Department of Agriculture, June 2005
HACCP Resource Materials, Iowa State University School HACCP Project, 2004
2005 Kansas Food Code, Bureau of Consumer Health, Kansas Department of Health an Environment
Thermometer Information Resource, National Food Service Management Institute, The University of Mississippi, 2005
These publication have been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and Nutrition Service. The contents of this publication do not necessarily reflect the views or policies of the Department, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. Government.
In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability.
To file a complaint of discrimination, write USDA, Director, Office of Civil Rights,1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call (800) 795-3272 (voice) or (202) 720-6382(TTY). USDA is an equal opportunity provider and employer.