FOOD SAFETY

HACCP

What is HACCP?

Guidance for SFAs: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles

Process 1: No Cook

Process 2: Same Day Service

Process 3: Complex

HACCP RECORD KEEPING FORMS

Cooking and Reheating

Cooling Temperature

Damaged or Discarded Product

Food Contact Surfaces Cleaning

Food Safety Checklist

Production

Receiving

Refrigeration

Thermometer Calibration

STANDARD OPERATING PROCEDURES

HACCP Based Standard Operating Procedures

NFSMI

HANDWASHING

FSFS Hand Washing

Posters:

Hand Washing - English

Hand Washing - Spanish

Drown a Germ - English

Drown a Germ - Spanish

Use Disposable Gloves Properly

RESPONDING TO A FOOD RECALL

Responding to a Food Recall Manual

Sample SOP

Get Automatic Alerts

Food Product Recall Poster

THERMOMETERS

Thermometer Information Resource

Training

Intro & Trainer Tips

Lesson 1

Lesson 2

Lesson 3

Lesson 4

Resources

Thermy Poster

FSFS Calibrating Thermometers

FSFS Using Food Thermometers

PRODUCE SAFETY

Storing Fresh Produce

Best Practices Handling Fresh Produce in Schools

Produce/Salad Area Poster - English

Produce/Salad Area Poster - Spanish

Food Safety Tips for School Gardens

Planting & Harvesting Food Safety Tips

Verifying On-Farm Food Safety

FSFS Preparing, Storing, and Serving Fresh Tomatoes

Checklist for Retail Purchasing of Local Produce

RESOURCES

HACCP & Food Recalls for New Directors PowerPoint

Developing a Food Safety Program

Template for Developing a Food Safety Program

Cutting Boards

CDPHE Colorado Retail Food Establishment Rules & Regulations

FSIS

Centers for Disease Control & Prevention

SNA

Biosecurity Checklist