Implementation of HACCP and prerequisite programs in school foodservice
Journal of the American Dietetic AssociationPublished 1 January 2003Open access
Sukyung Youn, Jeannie Sneed
Citations69
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TL;DR
Food safety procedures and practices related to the hazard analysis critical control point (HACCP) program and prerequisite program implementation in school foodservice need to be determined so that schools are ready for HACCP implementation.
Abstract
School districts need to implement prerequisite programs so that they are ready for HACCP implementation. There are opportunities for dietitians to provide consulting, training, and technical assistance to schools on HACCP implementation.
Keywords
Agricultural and Biological SciencesHealth Professions
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