Get Binder 2 - Haccp Plan - South Carolina Department Of Education

Filling out the BINDER 2 - HACCP Plan form is essential for ensuring compliance with safety and food service standards. This guide will walk you through the necessary steps to complete the form accurately and efficiently online.

Follow the steps to successfully complete the BINDER 2 - HACCP Plan online.

1. Press the ‘Get Form’ button to obtain the document and allow it to open in your editing platform.
2. In Section I, provide your school's name and address. Then, indicate which customer groups you serve by checking all relevant boxes.
3. Estimate the number of meals prepared daily including breakfast, lunch, snacks, and meals served to teachers/administrators. Also, note the dollar value of all a la carte sales.
4. For Section II, identify the food service operation type by checking the appropriate box. If relevant, provide details regarding the menu cycle and number of units served.
5. In Section III, fill out the year your school kitchen was built and estimate the available square footage solely for food service.
6. State whether the school kitchen has been renovated, and if so, provide the renovation year. Then, evaluate the condition of the kitchen by selecting an option from the list.
7. Indicate if you are connected to a public water system and note when your water was last tested if not.
8. For Section IV, provide information about large equipment used in food service, including type, model, and purchase date.
9. In Section V, clarify if ultra-high temperature foods are used and list those products, along with any vacuum packaged foods.
10. In Section VI, compile a list of hazardous chemicals used, their purposes, and confirm you have Safety Data Sheets available. Mention any personal protective equipment available for handling these substances.
11. Once all sections are complete, save your changes. You may also download, print or share the completed form as necessary.

Begin completing the BINDER 2 - HACCP Plan online today to ensure compliance and maintain operational safety.