HACCP 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 in place that is unique to their school.Cafeteria managers are the food safety team leaders and ensure that all HACCP steps are followed. Ongoing staff development is offered to ensure that the HACCP plans are as up to date and accurate as possible.
