New HACCP Measures for School Foodservice

USDA’s Food and Nutrition Service proposed new measures for schools participating in the National School Lunch Program (NSLP) or the School Breakfast Program (SBP) to implement a food safety program for meal preparation and service that would prevent or minimize the risk of foodborne illnesses. They are being issued to help school food authorities develop a school food-safety program based on the Process Approach to HACCP, a modified version of traditional HACCP, to ensure the safety of the more than 36 million breakfasts and lunches served daily under these initiatives.

Source: Federal Register: August 5, 2008 (Volume 73, Number 151) School Food Safety Program Based on Hazard Analysis and Critical Control Point Principles