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OSN Food Safety - Hazard Analysis and Critical Control Points (HACCP)

Hazard Analysis and Critical Control Points (HACCP)

What is HACCP?

The Hazard Analysis and Critical Control Point (HACCP) system is a preventative process to reduce the risk of foodborne illness through proper food handling, monitoring of procedures, and record keeping. HACCP is a food safety system that focuses on food. A food safety system should focus on controlling five risk factors. The risk factors are foods from unsafe sources, poor personal hygiene, inadequate cooking, improper holding temperature, and contaminated equipment.

The Healthy, Hunger-Free Kids Act of 2010 (the Act), Public Law 111-296, strengthens the existing food safety requirements in the National School Lunch Program (NSLP), School Breakfast Program (SBP) and all other Food and Nutrition Service (FNS) programs operated in a school.

Section 302 of the Act amends section 9(h)(5) of the Richard B. Russell national School Lunch Act (42 U.S.C. 1758(H)(5)) by requiring that the school food safety program based on Hazard Analysis and Critical Control Point (HACCP) principles be applied to any facility or part of a facility in which food is stored, prepared or served for the purposes of the NSLP, SBP or other FNS program.

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