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Introduction to
HACCP*
Process Categories
*H – Hazard A – Analysis C – Critical C – Control P - Points
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2. What does a HACCP* Food Safety Program do?
HACCP* reduces the risk of foodborne hazards by focusing on each step of the food preparation process from receiving to service.
Following HACCP* safe food handling procedures reduces the possibility of causing illness, disability or even death when preparing and serving food to students.
*H – Hazard A – Analysis C – Critical C – Control P - Points
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3. What are the requirements of a school district’s HACCP Food Safety Plan?
Written plan
Implementation in each prep/serving site
Identification of Process Categories for food items/recipes w/PHFs (see next slide)
Documentation of Critical Control Points
Written Standard Operating Procedures – HACCP SOPs 1-31
Recordkeeping
Monitoring
Documentation of Corrective Actions
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4. What are PHFs? Potentially Hazardous Foods
Dairy Products
Beef
Chicken
Turkey
Pork
Eggs
Fish
Cooked Vegetables
Cut Fresh Melon
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5. What are process categories?
Process categories group food items/recipes into one of three process categories depending on the number of times the food goes through the temperature danger zone.
No Cook Process – Zero trips
Same Day Service Process –
1 trip through the temperature danger zone
Complex Food Process –
more than 1 trip through the danger zone
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6. Process Categories and Trips through the Temperature Danger Zone
Source: FDA, 2005.
Source: FDA

7. Process Categories - Definitions
No Cook Process - Food is kept cold from preparation through service. (example - milk)
Same Day Service Process - Food is prepared hot & served hot the same day. (baked chicken)
Complex Process - Food is prepared hot and then cooled before service, or cooled, stored and reheated before service. (All hot leftovers are in the complex process category)
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8. Process # 1 No Cook Preparation
What are the HACCP procedures that
assure safety of foods?
Hand washing
Employee health policy
Temperature control
These are the protective steps for safe food handling in Process #1
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9. Process # 2 Same Day Service Preparation
What are the HACCP procedures that
assure safety of foods?
Hand washing
Employee health policy
Temperature control
Cooking foods to correct internal temperature
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10. Process # 3 Complex Food Preparation
What are the HACCP procedures that assure
safety of foods?
Hand washing
Employee health policy
Temperature control
Cooking foods to correct internal temperature
Cooling foods
Reheating foods
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11. What are employees’ responsibilities for process categories?
Follow directions in daily Menu Notes and Updates.
Use standardized recipes as directed.
Be able to identify the process category for the food items/recipes w/PHFs.
Follow heating and cooling directions on recipes .
Complete daily HACCP records accurately.
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