HACCP-Hazard Analysis and Critical Control Point

HACCP stands for Hazard Analysis and Critical Control Point. It is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. Each school has a HACCP plan that is unique to each school site. 

 

As part of HACCP,  there is a Satety Team - Cafeteria Managers are the leaders of the Safety Team in their individual school.They work with their staff to ensure the HACCP Plan is understood, followed, kept up to date.