NC State Extension

School and Community HACCP

Safe food in our schools and communities starts with a plan – a HACCP plan, to be specific. HACCP stands for “Hazard Analysis and Critical Control Points” and describes a management system for assessing and controlling biological, chemical, and physical hazards from receiving to service. A HACCP plan follows this system and is a written, detailed, step-by-step plan of how to safely prepare and handle food. Employing HACCP or active managerial control are best practices for community organizations that prepare and serve food. It is required for schools, but not for many other community food service groups including congregate nutrition sites.

We offer training and programs that teach the HACCP method:

Written By

Photo of Katrina LevineKatrina LevineExtension Associate (919) 515-1788 katrina_levine@ncsu.eduAgricultural and Human Sciences - NC State University
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