HACCPIndex.htm - Complete CD Index.  You are using the index now. This document links to all documents contained on the HACCP CD.

Formats/Viewers	Records Folder
Appendix	Sample SOP's Folder
Forms Folder	Worksheets Folder
Presentation Folder

Formats/Viewers

The forms are saved in different formats, including:

Microsoft Word
Microsoft Excel
Adobe Acrobat
Microsoft PowerPoint
Microsoft PowerPoint Show
Internet Explorer

To open a copy of the form click on the format you prefer (Word, Excel or Adobe Acrobat). To save it to your computer before you open it, right click on the desired format and choose SAVE AS.

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Appendix

Guidance for SFA's:  Developing a School Food safety Program Based on the Process Approach to HACCP Principles
HACCP-Based Standard Operating Procedures

Appendix A - Examples of Common Prerequisite Programs
Appendix B - Review of Important Temperatures, Times, and Procedures for Food Safety
Appendix C - Standard Operating Procedures
Appendix D - Considerations in Conducting a Hazard Analysis for the Flow of Food in a CNP.
Appendix E - Cooking Food Temperatures and Holding Times
Appendix F - Reheating Food Temperatures and Times
Appendix G - Date Marking Ready-to-Eat Potentially Hazardous Foods
Appendix H - Using Kitchen Thermometers

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Forms Folder

Form 1 - Hazard Analysis Form in .rtf format
Form 2 - CCP Decision Tree Worksheet in .rtf format
Form 3 - Critical Limits Form in .rtf format
Form 4 - Monitoring Procedures Form for HACCP Team in .rtf format
Form 5-1 - Corrective Action Form for HACCP Team in .rtf format
Form 5-2 - Corrective Actions and People Responsible in .rtf format
Form 6 - HACCP Team Verification Procedures Schedule in .rtf format
Form 7 - CCP Monitoring Verification Form in .rtf format
Form 8 - CCP Record-Keeping Procedures in .rtf format
Form 9 - HACCP Plan Summary Table in .rtf format

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Presentation Folder

Chapter 1 - What is HACCP
Chapter 2 - Foodborne Illness and Food Safety Hazards
Chapter 3 - Preliminary Steps to Developing a HACCP Plan
Chapter 4 - Principle #1 Analyze Hazards
Chapter 5 - Principle #2 Establish Critical Control Points
Chapter 6 - Principle #3 Establish Critical Limits
Chapter 7 - Principle #4 Establish Monitoring Procedures
Chapter 8 - Principle #5 Establish Corrective Actions
Chapter 9 - Principle #6 Establish Verification Procedures
Chapter 10 - Principle #7 Establish Record-Keeping Procedures

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Records Folder

Cooking and Reheating Temperature Log
Cooling Temperature Log
Damaged or Discarded Product Log
Food Contact Surfaces Cleaning and Sanitizing
Food Safety Checklist
Production Log
Receiving Log
Refrigeration Log
Thermometer Calibration Log

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Sample SOP's Folder

Cleaning and Sanitizing Food Contact Surfaces
Controlling Time and Temperature During Preparation
Cooking Potentially Hazardous Foods
Cooling Potentially Hazardous Foods
Date Marking Ready-to-Eat Potentially Hazardous Foods
Handling and Food Recall
Holding Hot and Cold Potentially Hazardous Foods
Personal Hygiene
Preventing Contamination to Food Bars
Preventing Cross-Contamination During Storage and Preparation
Receiving Deliveries
Reheating Potentially Hazardous Foods
Serving Food
Storing and Using Poisonous or Toxic Chemicals
Transporting Food to Remote Sites (Satellite Kitchens)
Using and Calibrating Thermometers
Using Suitable Utensils When Handling Ready-to-Eat Foods
Using Time Alone as a Public Health Control to Limit Bacteria Growth
Washing Fruits and Vegetables
Washing Hands

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Worksheets Folder

Complex Food Process Worksheet
Components of a Comprehensive Food Safety Program
Employee Food Safety Training Record
No Cook Process Worksheet
Same Day Service Process Worksheet
Summary of Corrective Action for HACCP-Based SOP's
Summary Table for Monitoring and Reviewing HACCP-Based SOP Record
Summary Table of Record-Keeping for HACCP Based SOP

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Division of Nutrition & Health Services
2545 Lawrenceburg Road
Frankfort, KY 40601
Phone: (502) 564-5625
Fax: (502) 564-5519
E-mail NHS

Last updated November 29, 2006

Copyright© U.S. Department of Agriculture, Kentucky Department of Education, Division of Nutrition & Health Services

All rights reserved.

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, Room 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call (202) 720-5964 (voice and TDD). USDA is an equal opportunity provider and employer.  Pursuant to Title VI of the Civil Rights Act of 1964, 42 USC 2000d and 7 CFR part 15.