Having a HACCP plan/policy is a process control system that identifies where hazards might occur in the food production process and puts into place stringent actions to take to prevent the hazards from occurring.by strictly monitoring and controlling each step of the process, there is less chance for hazards to occur and food borne illness to occur.

All Schools that participate in the NSLP/SBP must implement a food safety program that complies with the USDA program requirements. A HACCP plan is required record keeping.