8.1 Lesson Introduction

By the end of this lesson, you will be able to…

• Discuss the basic food safety principles
• Develop an effective HACCP plan
• Demonstrate how to obtain food safety recall information
• Name the monitoring requirements for the National School Lunch Program, Afterschool Snack Program, CACFP At-Risk Program, and the School Breakfast Program
• Describe the purpose of Health Inspections and how to report them to the State Agency