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HACCP and SFSM Guides
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- eTrition System Update and Expansion
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Fresh Fruits & Vegetables Program
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HACCP and Reference Guides

HACCP SOP HANDBOOK

DOWNLOAD HANDBOOK

LOGS

Cooling Temperature Log
Damaged or Discarded Product Log
Equipment Temperature Log
Food Contact Surfaces Cleaning & Sanitizing
Food Safety Checklist
Food Temperature Log
Production Log
Receiving Log
Thermometer Calibration Log

Third Edition HACCP_v2025.pdf

SFSM Reference Guide

SFSB REFERENCE GUIDE_2025-2026.pdf

SFSM Red Book

HIDOE Office of Campus Operations and Support • School Food Services Branch • 1106 Koko Head Avenue, Honolulu HI 96816 • 808-784-5500

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