National Food Service Management Institute (NFSMI) The National Food Service Management Institute (NFSMI) Process Approach to HACCP is as follows: - The Process Approach to HACCP breaks down food preparation into three basic processes determined by the number of times the food flows through the temperature danger zone (TDZ) (40-135 degrees Fahrenheit according to 2001 Food Code). - The Process approach differs from Traditional HACCP in that menu items can be grouped into similar processes, as the hazards are similar. This saves time in establishing control measures and corrective actions, which are also part of HACCP. This is more feasible in foodservice establishments where there are a variety of menu items and a variety of different facilities. Traditional HACCP is more feasible in food manufacturing and processing where a limited number of items are prepared in a given facility. Below are the School HACCP processes. Process 0: No Preparation and No Cook (added because these food needed a classification) Process 1: Food Preparation with No Cook Step (no trips through TDZ). Process 2: Preparation for Cook and Serve (one trip through TDZ). Process 3: Preparation for Cook, Chill, and/or Reheat, and Serve (more than one trip through TDZ).

National Food Service Management Institute (NFSMI)

The National Food Service Management Institute (NFSMI) Process Approach to HACCP is as follows:

- The Process Approach to HACCP breaks down food preparation into three basic processes determined by the number of times the food flows through the temperature danger zone (TDZ) (40-135 degrees Fahrenheit according to 2001 Food Code).

- The Process approach differs from Traditional HACCP in that menu items can be grouped into similar processes, as the hazards are similar. This saves time in establishing control measures and corrective actions, which are also part of HACCP. This is more feasible in foodservice establishments where there are a variety of menu items and a variety of different facilities. Traditional HACCP is more feasible in food manufacturing and processing where a limited number of items are prepared in a given facility.

Below are the School HACCP processes.

Process 0: No Preparation and No Cook (added because these food needed a classification)
Process 1: Food Preparation with No Cook Step (no trips through TDZ).
Process 2: Preparation for Cook and Serve (one trip through TDZ).
Process 3: Preparation for Cook, Chill, and/or Reheat, and Serve (more than one trip through TDZ).