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HACCP (Hazard Analysis Critical Control Points)

HACCP is the law!
HACCP is the law!
What is HACCP?
What is HACCP and why is it needed?
What must sponsors do about HACCP?
What must sponsors do about HACCP?
HACCP Resources
HACCP Resources
HACCP Classes
HACCP Classes
HACCP Questions and Answers
HACCP Questions and Answers


HACCP is the Law

Public Law 108-265 is the 2004 legislation reauthorizing Child Nutrition Programs. Following is the section of the law that requires HACCP.

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.

HACCP...

  • is only required in schools that participate in the National School Lunch Program or School Breakfast Program.
  • is a federal requirement – not a state or local one.

Reauthorization Act included other new requirements related to food safety:

  • The required number of health inspections per year was increased from one to two.
  • 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.

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What is HACCP and why is it needed?

HACCP...

  • Stands for Hazard Analysis Critical Control Points.
  • Was designed in the 1960s to creat 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 of 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!

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What must sponsors do about HACCP?

Make sure all of your staff have attended at least one of KSDE's approved food safety classes within the last five years. 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. To access them, click here.

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HACCP - Questions and Answers

If you have questions, call or e-mail Cindy Johnson, Training Coordinator, Child Nutrition & Wellness: (785)296-2276 or cljohnson@ksde.org

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