Online HACCP Plan for Restaurant

Restaurant Example HACCP Plan
Food Safety Management System Overview and HACCP Plan

HACCP Builder Online Real-Time Solution
INSPECTION APPROVED
DESCRIPTION OF PROGRAM OVERVIEW AND FACILITY:

Site Location Name: EXAMPLE HACCP PLAN
Manager: EXAMPLE HACCP PLAN
Email: EXAMPLE HACCP PLAN
Address: EXAMPLE HACCP PLAN
County: EXAMPLE HACCP PLAN
City: EXAMPLE HACCP PLAN
Phone: 000-000-0000
Alternate Phone:000-000-0000
Fax:000-000-0000
Food Safety Program Overview

TABLE OF CONTENTS FOOD SAFETY SYSTEM
1. Food Safety Management System Overview
2. HACCP Procedural Questions and Answers
3. Vendor Detail For Each Vendor
4. Customer Detail For Each Customer (not required in all organizations)
5. Inventory Items (Equipment and Specific Facility Needs)
6. Product/Menu Items By Each Process (Generally, Process 1, Process 2 and/or Process

3)
7. Responsibilities and Corrective Action Detail
- Log Driven within the HACCP Builder system
- Food Category Driven within the HACCP Builder system
8. Pest Control Plan
9. Cleaning and Sanitation Plan
10. Facility and Equipment Maintenance Plan
11. HACCP Standard Operating Procedures (SOPs)
It is vital to remember, that the HACCP Builder system is the driver for the complete Food
Safety Management System. All logs, check lists are software driven and are referred to
in detail within the system and/or plan. In addition, all logging and data is required to
enter in the online HACCP Builder system. All data is delivered within the reporting
module for review of ongoing compliance in detail (who, what, when, where, how).
Welcome to HACCP Builder.
DESCRIPTION OF PROGRAM OVERVIEW AND FACILITY

NOTE: This document should be presented to your inspector prior to providing the entire
plan. In addition, it should always remain the first page in your HACCP Based Food Safety
Management System Overview and Plan. This page provides the inspector with an
overview of the HACCP Based Food Safety Management System and HACCP Plan Sections
and Organization.
REVIEW OF THE FOOD SAFETY PROGRAM
The food service manager will review the food safety program intermittently and when
any significant changes occur in the operation. Additionally, the food safety manager will
update each food safety record for each location as soon as any such changes occur (e.g.,
a new product/menu item is added or the HACCP process for a product/menu item
changes due to the source of such an item or means of preparation).
Below is an overview of how the establishment will implement the HACCP Builder system
for ongoing HACCP Compliance. All records will be submitted electronically and stored
electronically on the www.haccpbuilder.com website.
Food Safety Management System Overview

1. Documents to review
- Standard Operating Procedures: stored and delivered 24/7 within the HACCP Builder
system.
- Viewable in HACCP Plan and SOPs Section of HACCP Plan Index Page.
- Can be customized to any need.
- Food Preparation Process Charts: stored and delivered 24/7 within the HACCP
Builder system.
- Viewable in HACCP Plan and SOPs Section of HACCP Plan Index Page.
- Control Measures in the Process Approach (CCPs, CPs and SOPs):
- Control measures are built directly into the logs for Boolean field selection.
- Enables company to manager and drive all control measures to individual staff
level.
- Measures and logged data are stored and delivered 24/7 within the HACCP Builder
system.
- Viewable in HACCP Plan or retrieved individually.
- Corrective Actions:
- Corrective actions measures are built directly into the logs for Boolean field
selection.
- Enables company to manage, monitor and report on all corrective actions and
individual responsible.
- Logged data is stored and delivered 24/7 within the HACCP Builder system.
- Standard logs include:
- Cold holding Log
- Cooling Temperature Log
- Food Safety Check List
- Freezer Log
- Hot Holding Log
- Receiving Log
- Refrigeration Log
- Shipping Log
- Temperature Log (End Point Temperature Log)
- Thermometer Calibration Log
- Validation Check List
- Viewable in HACCP Plan or retrieved individually in reporting. Can be customized to
any need.
- Delivered in www.haccpbuilder.com system
2. Monitoring record keeping (data, frequency, and procedure)
- Records are monitored in real time at anytime by the organization.
- Records can be viewed at corporate and facility location by viewing log history or
printing reports.
- Depending on corporate policy, choose a time interval to monitor facilities (Once a
week at a minimum)
- Logs (containing who, when, what, where, how).
- Type of Record.
- CCP
- Corrective Actions
- Standard Operating Procedure (SOP)
- Safety Check List for Hygiene, maintenance, sanitization, pest control and more
- Monitoring frequency and procedure logs and check lists (containing who, when,
what, where, how)
- Record location (stored in HACCP Builder for 24/7 usage, retrieval via reporting
module)
3. Define who is responsible for verifying that the required records are being completed
and properly maintained?
- Logs and check lists require initials of verifier
4. Describe the training that has been provided to support the food safety program.
- HACCP Builder provides initial training on the system with complete users guide
5. Do the managers and staff demonstrate knowledge of the plan?
- Actual usage of the HACCP Builder Food Safety System demonstrates knowledge of
the plan
6. Have there been any changes to the product/menu or operation (new equipment,
etc.)?
- HACCP Builder can be updated 24/7/365 whenever there is a change
- Update vendors, customers, inventory, ingredients, product/menu items within
www.haccpbuilder.com
7. The update of the plan will be modified as soon as the additions or deletions are made
within the system.
HACCP PROCEDURAL QUESTIONS AND ANSWERS
HACCP Procedural Questions: Buyer Specifications
Describe Establishment Requirements for Vendor Selection

Vendors selected by corporate.
HACCP Procedural Questions: Allergen Management

Do any output/menu items contain potential allergen input/ingredients
Yes
No
NA
If yes, describe allergen input/ingredients

Nuts, wheat, milk, eggs
Please describe procedures for allergen control:
Keeping surfaces clean, items labeled and in separate containers
HACCP Procedural Questions: Safety Hazard Procedures
Describe basic procedures to eliminate output/menu items from

contamination by biological, chemical and physical food safety
hazards
Clean and sanitize practices in place; storing items seaparately and chemicals stored
away from food products
HACCP Procedural Questions: Soiled and Unsanitized Surfaces
Do soiled and unsanitized surfaces of equipment and utensils contact raw or

cooked food
Yes
No
NA
If yes, describe how the raw or cooked food comes into contact with unclean or
unsanitized surfaces
HACCP Procedural Questions: Daily Requirements (HACCP Builder

will fulfill requirements daily)
Question
Raw animal foods do not contaminate cooked (ready-to-eat) food
Answer
Yes
No
NA
Effective handwashing is practiced
Yes
No
NA
Eating, smoking, and drinking in food preparation areas are prohibited
Yes
No
NA
Water in contact with food and food-contact surfaces and used in the
manufacture of ice is potable
Toxic compounds are properly labeled, stored, and safely used
Yes
No
NA
Yes
No
NA
Contaminants such as condensate, lubricants, pesticides, cleaning
compounds, sanitizing agents, and additional toxic materials do not
contact food, food-packaging materials, and food-contact surfaces
Yes
NA
No
Food, food-packaging materials, and food-contact surfaces are not

contaminated by physical hazards such as broken glass from light
fixtures, jewelry, etc.
An effective pest control system is in place
Yes
No
NA
Yes
No
NA
Hair restraints are used
Yes
No
NA
Clean clothing is worn
Yes
No
NA
The wearing of jewelry (other than a wedding ring) is prohibited
Yes
No
NA
Food-contact surfaces, including utensils, are cleaned, sanitized, and
maintained in good condition
Yes
Temperature measuring devices (e.g., thermometer or temperature

recording device) are calibrated regularly
Yes
Cooking and hot holding equipment (grills, ovens, steam tables,

conveyer cookers, etc.) are routinely checked, calibrated, and
operated to ensure correct product temperature
Cold holding and cooling equipment (refrigerators, rapid chill units,
freezers, salad bars, etc.) are routinely checked, calibrated, and
operated to ensure correct product temperature
Warewashing equipment is operated according to manufacturer' s

specifications
Toilet facilities are accessible to employees and maintained
NA
No
NA
Yes
No
NA
Yes
No
NA
Yes
No
NA
Yes
NA
VENDORS DETAIL REVIEW
No
No
HACCP Procedural Questions: All Vendors

Entry
Date
Vendor
Name
Training
Contact
Training and Corrective
and/or
Verified Verifie
Phone
Name
Certifications Actions Certifications
By
Date
Details
914Mt.Pleasant Customer
1/23/2012
423Ice Cream Rep
0099
Yes
HACCP
sas
1/23/20
8455699116
Yes
HACCP
sas
1/23/20
1/23/2012
ZAFAR
PRODUCE
Tyler
CUSTOMERS DETAIL REVIEW
Inventory Items Review

Quantity
Item Description
3 Compartment Wash Sink
Paper Supply Storage Area (separate from food)
Cleaning Supply Storage Area (separate from food)
Dry Food Storage Area (separate from chemicals)
Utensil Storage Area (separate from chemicals)
Garbage Can
Garbage Dumpster
Walk In Refrigerator
Pan sheet 18x26 - 48
Peeler swivel ergonomic handle
Peeler tmepered nee action
Scoop ice - 12 oz - 12
shelf 24x36 -
Shelf drain 1/6 pan - 12
Shelf 18x24 - 2
Shelf 18x54 - 2
Shelf 24x24 - 3
Handle mop yellow
Refrigerator Rail
Adapter Bars - 8
Cutting Boards - Green - 2
Bottle - squeeze - 12
Bus Box
Broom
Broom - lobby - 2
Bucket mop w/wringer
Cart Utility 3 shelf
Colander 8 qt
Container 12 qt - 2
Container 2 qt - 12
Container 6 qt - 6
Container 8 qt - 6
Decanter 1 ltr
Disp napkins s/s
Dispenser bev 5 gallon
Dolly
Duster wool feather
Dust pan - 2 lobby black
Food box - clear
Glove cut resistent medium - 2
Glove cut resistent small - 2
Signs wet floor - 2
Spoon 1/4 clear - 12
Spoon 8" clear - 72
Spoonula - 2
Freezer 1
Tong 6 " - 12
Tray 14x18 - 6
Valve w/o ring - 2
Wastebasket 41 qt
Pan sheet 13x18 - 24
Scale - 2
Knife plastic green - 3
Strawberry de stemer - 3
Container 4 qt - 6
lid 4 qt - 6
Whisk piano
Thermometer Atkins
Slim Jim container 23 gallon- 2
Bottle Spray - 6
Trigger for Spray bottle - 6
Hook Shelf - 4
Ladder - 2
Lid cambro 1/6 clear - 180
Lid12,18,22 gal - 2
Lid 2,4 qt - 12
Lid 6, 8 qt - 12
Marker bin label metro - 48
Mat cutting board - 2
Pail Sanitizing 3 qt red - 5
Pan cambro 1/6 x 4 - 132
Pan cambro 1/6 x 6 - 20
Pan cambro 1/6 x 2.5 - 60
Output/Menu Detail All Recipes

No Process - No Cook
RECEIVE
Control Measures: Known and Approved Source, Confirm Expiration Dates
CCP: EXPIRATION DATE STAMP
Check and Record Expiration Dates
STORE
Control Measures: Proper Storage, Prevention of Cross-Contamination, Store Away from Chemicals
PREPARE
Control Measures: Personal Hygiene, Restrict Ill Employees, Prevention of Cross-Contamination
CCP: EXPIRATION DATE STAMP
Check and Record Expiration Dates
SERVE
Control Measures: No Bare Hand Contact and Ready to Eat Food, Personal Hygiene, Restrict Ill Emplo
Outp
Pre
ut/ Proc
R Input/
p
Vend
Men ess
T Ingredi
Typ
or
u Type
E
ent
e
Item
No
PreZAFAR
Blackb
Blackberry
Proces mad Yes
PRODU
erry
s
s
e
CE
Bluebe No
Pre- Yes Blueberrys ZAFAR
rry
Proces mad
PRODU
s
e
CE
Food
Category
Ph
CCL CCL Con Biolo Chemi ysi
Low High trol gical
cal
cal
Tem Tem Poi Haza Hazar Ha
p
p
nt
rds
ds
zar
ds
Vegetables; Plant
Produce and Animal
33.00
Based: READY TO
EAT
Vegetables; Plant
33.00
Produce and Animal
Based: READY TO
EAT
41.00
41.00
Store
cold
or
frozen
until
use;
41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Foods
contami
nated
by
infected
food
workers
, E. coli
O157:H
7,
Shigella
spp.,
Staphyl
ococcus
aureus,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Store
cold
or
frozen
until
use;
41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
Foods
contami
nated
by
infected
food
workers
, E. coli
O157:H
7,
Shigella
spp.,
Staphyl
ococcus
aureus,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
es F
or
lower,
hygie
ne
requir
emen
ts,
time
Reoviru
requir
ses)
emen
ts and
preve
ntion
of
crossconta
minati
on
No
PreBrowni
Proces mad Yes Brownies
es
s
e
Mt.Pleas DESSERTS: Dairy or

ant Ice Egg - Includes
Cream Cakes-Pies-etc.
Butterfi No
Pre- Yes Butterfinge Mt.Pleas DESSERTS: Raw
ngers Proces mad
rs
ant Ice Components - Nuts;
s
e
Cream Cocoa; Sugar; etc.
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Campyl
obacter
jejuni,
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hygie
ne
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Cappuc
No
PreMt.Pleas DESSERTS: Raw
cino
Cappuccino
Proces mad Yes
Crunnc
Crunch
s
e
h
Carob
Chips
No
Pre- Yes Carob
Proces mad
Chips
s
e
Mt.Pleas DESSERTS: Raw

requir
emen
ts,
shelf
life
time
requir
emen
ts
(cold
store
d or
room
temp
eratur
e)
and
preve
ntion
of
crossconta
minati
on
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
supplies,
water
treatment
additives,
drying
agents
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hygie
ne
requir
emen
ts,
shelf
life
time
requir
emen
ts
(cold
store
d or
room
temp
eratur
e)
and
preve
ntion
of
crossconta
minati
on
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hygie
ne
requir
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Cereal No
PreCereal
Capn
Proces mad Yes Capn
Crunch s
e
Crunch
Cereal
Cinn
Tst
Crun
Mt.Pleas
ant Ice Breads and Grains
Cream
No
Pre- Yes Cereal Cinn Mt.Pleas Breads and Grains
Proces mad
Tst Crun
ant Ice
s
e
Cream
emen
ts,
shelf
life
time
requir
emen
ts
(cold
store
d or
room
temp
eratur
e)
and
preve
ntion
of
crossconta
minati
on
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Store
at
room
temp
eratur
e ot
cold
or
frozen
until
use;
41
degre
es F
or
less,.
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Aflatoxin,
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
Fungal lubricants,
organis medicines
ms,
, personal
yeasts care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Store
at
room
temp
eratur
e ot
cold
or
frozen
until
use;
41
degre
es F
or
less,.
or
lower,
Fungal
organis
ms,
yeasts
water
treatment
additives,
drying
agents
Aflatoxin,
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Cereal
Coco
Roos
No
PreCereal
Proces mad Yes
Coco Roos
s
e
Mt.Pleas
Cream
Cereal
Frty
Dyno
Bites
No
Pre- Yes Cereal Frty Mt.Pleas Breads and Grains
Proces mad
Dyno Bites ant Ice
s
e
Cream
Store
at
room
temp
eratur
e ot
cold
or
frozen
until
use;
41
degre
es F
or
less,.
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Store
at
room
temp
eratur
e ot
cold
or
frozen
until
use;
41
degre
es F
or
less,.
or
lower,
hygie
ne
requir
emen
ts,
time
requir
drying
agents
Aflatoxin,
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
Fungal lubricants,
organis medicines
ms,
, personal
yeasts care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Fungal
organis
ms,
yeasts
Aflatoxin,
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
emen
ts and
preve
ntion
of
crossconta
minati
on
Cereal
No
PreCereal
Mrshml
Proces mad Yes Mrshmlw
w
s
e
Mateys
Mateys
Cereal
Reese
Puff
Mt.Pleas
Cream
No
Pre- Yes Cereal
Mt.Pleas Breads and Grains
Proces mad
Reese Puff ant Ice
s
e
Cream
Store
at
room
temp
eratur
e ot
cold
or
frozen
until
use;
41
degre
es F
or
less,.
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Store
at
room
temp
eratur
e ot
cold
or
frozen
until
use;
41
degre
es F
or
less,.
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
Aflatoxin,
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
Fungal lubricants,
organis medicines
ms,
, personal
yeasts care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Fungal
organis
ms,
yeasts
Aflatoxin,
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
minati
on
Cereal No
PreCereal
Tootie Proces mad Yes Tootie
Fruities s
e
Fruities
Mt.Pleas
Cream
Cheese No
Pre- Yes Cheesecak Mt.Pleas DESSERTS: Dairy or
cake
Proces mad
e
s
e
Store
at
room
temp
eratur
e ot
cold
or
frozen
until
use;
41
degre
es F
or
less,.
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
Aflatoxin,
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
Fungal lubricants,
organis medicines
ms,
, personal
yeasts care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Campyl
obacter
jejuni,
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
crossconta
minati
on
Chocol No
PreChocolate
ate
Proces mad Yes
Raisins
Raisins s
e

Chocol No
Pre- Yes Chocolate
ate
Proces mad
Sprinkles
Sprinkl s
e
es

Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hygie
ne
requir
emen
ts,
shelf
life
time
requir
emen
ts
(cold
store
d or
room
temp
eratur
e)
and
preve
ntion
of
crossconta
minati
on
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hygie
ne
requir
emen
ts,
shelf
life
time
requir
emen
ts
(cold
store
d or
room
temp
eratur
e)
and
preve
ntion
of
cross-
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
conta
minati
on
Choppe
No
Pred
Chopped
Proces mad Yes
Peanut
Nuts
s
e
s
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hygie
ne
requir
emen
ts,
shelf
life
time
requir
emen
ts
(cold
store
d or
room
temp
eratur
e)
and
preve
ntion
of
crossconta
minati
on

Clemen No
Pre- Yes Clementine ZAFAR
tine
Proces mad
PRODU
s
e
CE
Vegetables; Plant
33.00
Produce and Animal
Based: READY TO
EAT
41.00
Store
cold
or
frozen
until
use;
41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Foods
contami
nated
by
infected
food
workers
, E. coli
O157:H
7,
Shigella
spp.,
Staphyl
ococcus
aureus,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
ts and
preve
ntion
of
crossconta
minati
on
No
PreCocnut
Coconut
Proces mad Yes
Flakes
Flakes
s
e

Cookie No
Pre- Yes Cookie
Dough Proces mad
Dough
s
e

Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hygie
ne
requir
emen
ts,
shelf
life
time
requir
emen
ts
(cold
store
d or
room
temp
eratur
e)
and
preve
ntion
of
crossconta
minati
on
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Campyl
obacter
jejuni,
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Cookie
No
PreCookies n
sn
Proces mad Yes Cream
Cream
s
e
Clust
Clust

Dark
Rasp
Truffle

No
Pre- Yes Dark Rasp
Proces mad
Truffle
s
e
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hygie
ne
requir
emen
ts,
shelf
life
time
requir
emen
ts
(cold
store
d or
room
temp
eratur
e)
and
preve
ntion
of
crossconta
minati
on
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hygie
ne
requir
emen
ts,
shelf
life
time
requir
emen
ts
(cold
store
d or
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
room
temp
eratur
e)
and
preve
ntion
of
crossconta
minati
on
Dulce
De
Leche
No
PreDolce
Proces mad Yes
DeLeche
s
e

Euro
Tart
No
Pre- Yes Euro Tart
Proces mad
s
e

Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Campyl
obacter
jejuni,
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
Campyl
obacter
jejuni,
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Ghir
Crm
Sauce
No
PreGhir Crm
Proces mad Yes
Sauce
s
e
Mt.Pleas
SAUCES: Cream
ant Ice
Based
Cream
Ghir
Dk
Choc
Sauce
No
Pre- Yes Ghir Dk
Proces mad
Choc
s
e
Sauce
Mt.Pleas SAUCES: General

ant Ice
Cream
165.00
165.00
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Norovir
uses,
Reoviru
ses)
Store
cold
or
frozen
until
use;
41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Campyl
obacter
jejuni,
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Store
cold
or
frozen
until
use;
41
degre
es F
Clostrid
ium
perfring
ens,
Salmon
ella
spp., E.
coli
O157:H
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Ghir
Wht
Choc
Sauce
No
Pre- Yes Ghir Wht
Proces mad
Choc
s
e
Sauce
Mt.Pleas SAUCES: General

ant Ice
Cream
165.00
Store
cold
or
frozen
until
use;
41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Clostrid
ium
perfring
ens,
Salmon
ella
spp., E.
coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
, personal
care
items,
first aid
supplies, objec
water
ts
treatment
additives,
drying
agents
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
on
Graha
m
No
PreGraham
Cracke Proces mad Yes Cracker
r
s
e
Crumb
Crumb

Grapes No
Pre- Yes Grapes Green Proces mad
Green
s
e
1/2case
ZAFAR
PRODU
CE
Vegetables; Plant
33.00
Produce and Animal
Based: READY TO
EAT
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
41.00
Store
cold
or
frozen
until
use;
41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
Campyl
obacter
jejuni,
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Foods
contami
nated
by
infected
food
workers
, E. coli
O157:H
7,
Shigella
spp.,
Staphyl
ococcus
aureus,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Vegetables; Plant
Produce and Animal
33.00
Based: READY TO
EAT
No
PreGrapes Grapes
Proces mad Yes Red 1/2
Red
s
e
case
ZAFAR
PRODU
CE
Gummi No
Pre- Yes Gummi
Bears Proces mad
Bears Mini
Mini
s
e

41.00
Store
cold
or
frozen
until
use;
41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Foods
contami
nated
by
infected
food
workers
, E. coli
O157:H
7,
Shigella
spp.,
Staphyl
ococcus
aureus,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hygie
ne
requir
emen
ts,
shelf
life
time
requir
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
emen
ts
(cold
store
d or
room
temp
eratur
e)
ses)
and
preve
ntion
of
crossconta
minati
on
No
PreProces mad Yes Heath Bar
s
e

Hershe No
Pre- Yes Hershey's
ys Milk Proces mad
Milk Choc
Choc
s
e
Chip
Chiph

Heath
Bar
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hygie
ne
requir
emen
ts,
shelf
life
time
requir
emen
ts
(cold
store
d or
room
temp
eratur
e)
and
preve
ntion
of
crossconta
minati
on
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hygie
ne
requir
emen
ts,
shelf
life
time
requir
emen
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
ts
(cold
store
d or
room
temp
eratur
e)
and
preve
ntion
of
crossconta
minati
on
Jelly
Belly
Bean
No
PreJelly Belly
Proces mad Yes
Bean
s
e

Kiwi
No
Pre- Yes Kiwi
Proces mad
s
e
ZAFAR
PRODU
CE
Vegetables; Plant
33.00
Produce and Animal
Based: READY TO
EAT
41.00
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hygie
ne
requir
emen
ts,
shelf
life
time
requir
emen
ts
(cold
store
d or
room
temp
eratur
e)
and
preve
ntion
of
crossconta
minati
on
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Store
cold
or
frozen
until
use;
41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
Foods
contami
nated
by
infected
food
workers
, E. coli
O157:H
7,
Shigella
spp.,
Staphyl
ococcus
aureus,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
LoFat
No
PreLo-Fat
Granol Proces mad Yes
Granola
a
s
e
Mt.Pleas
Cream
M N M No
Pre- Yes M&M
Peanut Proces mad
Peanut
s
e

41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Norovir
uses,
Reoviru
ses)
Store
at
room
temp
eratur
e ot
cold
or
frozen
until
use;
41
degre
es F
or
less,.
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Aflatoxin,
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
Fungal lubricants,
organis medicines
ms,
, personal
yeasts care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hygie
ne
requir
emen
ts,
shelf
life
time
requir
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
emen
ts
(cold
store
d or
room
temp
eratur
e)
ses)
and
preve
ntion
of
crossconta
minati
on
Marasc
No
PreMt.Pleas
hino
Maraschino
CONDIMENTS: NonProces mad Yes
ant Ice
Cherrie
Cherry
Dairy Based
s
e
Cream
s
Milky
Way
No
PreProces mad Yes Milky Way
s
e

Mini M No
Pre- Yes Mini M&Ms Mt.Pleas DESSERTS: Raw
nM
Proces mad
Temp
eratur
e
Contr
ol for
Qualit
y
Only No
Temp
eratur
e
Zone
Requi
reme
nt
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hygie
ne
requir
emen
ts,
shelf
life
time
requir
emen
ts
(cold
store
d or
room
temp
eratur
e)
and
preve
ntion
of
crossconta
minati
on
Clostrid
ium
botulinu
m,Bacill
us
cereus,
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Store E. coli Cleaning Uten

cold
O157:H Compoun sils,
or
frozen
until
use 41
degre
es F
or
less,
hygie
ne
requir
emen
ts,
shelf
life
time
requir
emen
ts
(cold
store
d or
room
temp
eratur
e)
and
preve
ntion
of
crossconta
minati
on
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Mini
No
PreMini
Marsh
Proces mad Yes Marshmello ant Ice Components - Nuts;
mellow
s
e
ws
s
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hygie
ne
requir
emen
ts,
shelf
life
time
requir
emen
ts
(cold
store
d or
room
temp
eratur
e)
and
preve
ntion
of
crossconta
minati
on
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Mini
Mint
Gfass
Store E. coli Cleaning Uten

cold
O157:H Compoun sils,
or
7,
ds,
kitch
Cream
Cocoa; Sugar; etc.
No
Pre- Yes Mini Mint
Proces mad
Grass Choc ant Ice Components - Nuts;
s
e
Cook
Choc
Cook
frozen
until
use 41
degre
es F
or
less,
hygie
ne
requir
emen
ts,
shelf
life
time
requir
emen
ts
(cold
store
d or
room
temp
eratur
e)
and
preve
ntion
of
crossconta
minati
on
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
en
equi
pme
nt,
forei
gn
objec
ts
Mini
Mini
No
PrePeanut
Peanut
Proces mad Yes
Butter
Butter
s
e
Chips
Chips

Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hygie
ne
requir
emen
ts,
shelf
life
time
requir
emen
ts
(cold
store
d or
room
temp
eratur
e)
and
preve
ntion
of
crossconta
minati
on
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Mini
No
Pre- Yes Mini
Reeses Proces mad
Reeses
Pieces s
e
Pieces

Store
cold
or
frozen
E. coli
O157:H
7,
Listeria
Cleaning
Compoun
ds,
sanitizers/
Uten
sils,
kitch
en
MK
No
MK Carmel
Carmel Proces mad Yes
Turtles
Turtles s
e
Mochi
Bites
No
Pre- Yes Mochi Bites Mt.Pleas DESSERTS: Raw
Proces mad
s
e
until
use 41
degre
es F
or
less,
hygie
ne
requir
emen
ts,
shelf
life
time
requir
emen
ts
(cold
store
d or
room
temp
eratur
e)
and
preve
ntion
of
crossconta
minati
on
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
equi
pme
nt,
forei
gn
objec
ts
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hygie
ne
requir
emen
ts,
shelf
life
time
requir
emen
ts
(cold
store
d or
room
temp
eratur
e)
and
preve
ntion
of
crossconta
minati
on
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Store
cold
or
frozen
until
E. coli
O157:H
7,
Listeria
monocy
Cleaning
Compoun
ds,
sanitizers/
disinfecta
Uten
sils,
kitch
en
equi
Nerds
No
PreProces mad Yes Nerds
s
e

NF
No
Pre- Yes NF
Pepper Proces mad
Peppermint ant Ice Egg - Includes
mint
s
e
Stick
Stick
use 41
degre
es F
or
less,
hygie
ne
requir
emen
ts,
shelf
life
time
requir
emen
ts
(cold
store
d or
room
temp
eratur
e)
and
preve
ntion
of
crossconta
minati
on
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
pme
nt,
forei
gn
objec
ts
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hygie
ne
requir
emen
ts,
shelf
life
time
requir
emen
ts
(cold
store
d or
room
temp
eratur
e)
and
preve
ntion
of
crossconta
minati
on
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Store
cold
or
frozen
until
use -
Campyl
obacter
jejuni,
E. coli
O157:H
7,
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
Uten
sils,
kitch
en
equi
pme
41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
NF
No
Pre- Yes NF
Snicker Proces mad
Snickerdoo ant Ice Egg - Includes
doodle s
e
dle
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Campyl
obacter
jejuni,
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
nt,
forei
gn
objec
ts
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
crossconta
minati
on

Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
No
PreNutella
Nutella
Proces mad Yes
Spread
Spread
s
e
Mt.Pleas
CONDIMENTS: Nonant Ice
Dairy Based
Cream
Temp
eratur
e
Contr
ol for
Qualit
y
Only No
Temp
eratur
e
Zone
Requi
reme
nt
Clostrid
ium
botulinu
m,Bacill
us
cereus,
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Oreo
Med
Grind

Store
cold
or
frozen
until
use 41
degre
es F
Campyl
obacter
jejuni,
E. coli
O157:H
7,
Listeria
monocy
togenes
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
NSA
No
PreNSA
Raspbe Proces mad Yes
Raspberry
rry
s
e
No
Pre- Yes Oreo-Med
Proces mad
Grind
s
e
Campyl
obacter
jejuni,
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Pineap No
Pre- Yes Pineapple
ple
Proces mad
s
e
ZAFAR
PRODU
CE
Vegetables; Plant
33.00
Produce and Animal
Based: READY TO
EAT
41.00
Store
cold
or
frozen
until
use;
41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Foods
contami
nated
by
infected
food
workers
, E. coli
O157:H
7,
Shigella
spp.,
Staphyl
ococcus
aureus,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
, personal
care
items,
first aid
supplies, objec
water
ts
treatment
additives,
drying
agents
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
on
Pomegr
No
PrePomegrana Mt.Pleas DESSERTS Nonante
Proces mad Yes te Rasp
ant Ice Dairy: READY TO
Rasp
s
e
Sorbet
Cream EAT
Sorbet
No
Temp
eratur
e
Zone
Requi
reme
nt
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Rainbo
No
w
rainbow
Proces mad Yes
Nonpar
Nonpareils
s
e
eils
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hygie
ne
requir
emen
ts,
shelf
life
time
requir
emen
ts
(cold
store
d or
room
temp
eratur
e)
and
preve
ntion
of
crossconta
minati
on
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hygie
ne
requir
emen
ts,
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
Rainbo No
Pre- Yes Rainbow
w
Proces mad
Sprinkles
Sprinkl s
e
es

Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
No
PreZAFAR
Raspbe
Proces mad Yes Raspberrys PRODU
rry
s
e
CE
Smores No
Pre- Yes Smores
Proces mad
s
e
Vegetables; Plant
Produce and Animal
33.00
Based: READY TO
EAT

41.00
shelf
life
time
requir
emen
ts
(cold
store
d or
room
temp
eratur
e)
and
preve
ntion
of
crossconta
minati
on
uses,
Norovir additives,
uses,
drying
Reoviru agents
ses)
Store
cold
or
frozen
until
use;
41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Foods
contami
nated
by
infected
food
workers
, E. coli
O157:H
7,
Shigella
spp.,
Staphyl
ococcus
aureus,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
No
PreZAFAR
Strawb
Strawberry
Proces mad Yes
PRODU
erry
s
s
e
CE
Vegetables; Plant
Produce and Animal
33.00
Based: READY TO
EAT
Toppin No
Pre- Yes Topping
Mt.Pleas CONDIMENTS: Nong
Proces mad
Reese Pnut ant Ice Dairy Based
Reese s
e
RTU
Cream
Pnut
RTU
41.00
hygie
ne
requir
emen
ts,
shelf
life
time
requir
emen
ts
(cold
store
d or
room
temp
eratur
e)
and
preve
ntion
of
crossconta
minati
on
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Store
cold
or
frozen
until
use;
41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Foods
contami
nated
by
infected
food
workers
, E. coli
O157:H
7,
Shigella
spp.,
Staphyl
ococcus
aureus,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Temp
eratur
e
Contr
ol for
Qualit
Clostrid
ium
botulinu
m,Bacill
us
cereus,
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
Uten
sils,
kitch
en
equi
pme
y
Only No
Temp
eratur
e
Zone
Requi
reme
nt
Trolli
Sour
Bites
No
PreTrolli Sour
Proces mad Yes
Bites
s
e

Water
melon
No
Pre- Yes Watermelo ZAFAR
Proces mad
n
PRODU
s
e
CE
Vegetables; Plant
33.00
Produce and Animal
Based: READY TO
EAT
41.00
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hygie
ne
requir
emen
ts,
shelf
life
time
requir
emen
ts
(cold
store
d or
room
temp
eratur
e)
and
preve
ntion
of
crossconta
minati
on
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Store
cold
or
frozen
until
use;
41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
Foods
contami
nated
by
infected
food
workers
, E. coli
O157:H
7,
Shigella
spp.,
Staphyl
ococcus
aureus,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
nt,
forei
gn
objec
ts
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
or
lower,
hygie
ne
requir
emen
ts,
time
requir
ses)
emen
ts and
preve
ntion
of
crossconta
minati
on
Whip
No
PreWhip
Toppin
Proces mad Yes Topping
g
s
e
Aerosol
Aerosol
Mt.Pleas
CONDIMENTS:
ant Ice
Cream Based
Cream
Wht
No
Pre- Yes WHT
Coated Proces mad
Coated Yog ant Ice Components - Nuts;
Yog
s
e
Raisins
Raisins
165.00
Store
cold
or
frozen
until
use;
41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Campyl
obacter
jejuni,
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hygie
ne
requir
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Yocrea
No
PreYocream LF Mt.Pleas DESSERTS: Dairy or
m LF
Proces mad Yes Cake
Cake
s
e
Batter
Batter
Yocrea No
Pre- Yes Yocream LF Mt.Pleas DESSERTS: Dairy or
m LF
Proces mad
Peanut
Peanut s
e
Butter
Butter
emen
ts,
shelf
life
time
requir
emen
ts
(cold
store
d or
room
temp
eratur
e)
and
preve
ntion
of
crossconta
minati
on
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
water
treatment
additives,
drying
agents
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Campyl
obacter
jejuni,
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Store
cold
or
frozen
until
use 41
degre
es F
Campyl
obacter
jejuni,
E. coli
O157:H
7,
Listeria
monocy
togenes
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Yocrea No
Pre- Yes Yocream LF Mt.Pleas DESSERTS: Dairy or
m LF
Proces mad
Red Velvet ant Ice Egg - Includes
Red
s
e
Cake
Velvet
Cake
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Campyl
obacter
jejuni,
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
, personal
care
items,
first aid
supplies, objec
water
ts
treatment
additives,
drying
agents
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
on
Yocrea
No
PreYocream
m NF
Proces mad Yes NF Alpine
Alpine
s
e
Vanilla
Vanilla

Yocrea No
Pre- Yes Yocream
m NF
Proces mad
NF
Cappuc s
e
Cappuccino Cream Cakes-Pies-etc.
cino
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
Campyl
obacter
jejuni,
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Campyl
obacter
jejuni,
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Yocrea
No
PreYocream
m NF
Proces mad Yes NF Choc
Choc
s
e
Classic
Classic

Yocrea No
Pre- Yes Yocream
m NF
Proces mad
NF Cookies ant Ice Egg - Includes
Cookie s
e
n Crm
sN
Crm
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Campyl
obacter
jejuni,
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
Campyl
obacter
jejuni,
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Yocrea
m NF
No
PreYocream
Countr Proces mad Yes NF Country ant Ice Egg - Includes
y
s
e
Vanilla
Vanilla
Yocrea No
Pre- Yes Yocream
m NF
Proces mad
NF NY
NY
s
e
Cheesecak Cream Cakes-Pies-etc.
Cheese
e
cake
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Norovir
uses,
Reoviru
ses)
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Campyl
obacter
jejuni,
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Store
cold
or
frozen
until
use 41
degre
es F
Campyl
obacter
jejuni,
E. coli
O157:H
7,
Listeria
monocy
togenes
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
on
Yocrea No
Pre- Yes Yocream
m NF
Proces mad
NF Very
Very
s
e
Strawberry Cream Cakes-Pies-etc.
Strawb
erry
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hot
holdin
g of
135
degre
es F
or
higher
, cold
holdin
g of
41
degre
es F
or
lower,
hygie
ne
requir
emen
ts,
time
requir
emen
ts and
preve
ntion
of
crossconta
minati
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Campyl
obacter
jejuni,
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
, personal
care
items,
first aid
supplies, objec
water
ts
treatment
additives,
drying
agents
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
on
Yogurt No
PreYogurt
Chips Proces mad Yes
Chips Mini
Mini
s
e

LOG BASED CORRECTIVE ACTIONS

Cold Holding Log
Disposed of product/item
Re-Cooled product/item to proper temperature
Cooling Temperature Log

Inactive
Freezer Log
Store
cold
or
frozen
until
use 41
degre
es F
or
less,
hygie
ne
requir
emen
ts,
shelf
life
time
requir
emen
ts
(cold
store
d or
room
temp
eratur
e)
and
preve
ntion
of
crossconta
minati
on
E. coli
O157:H
7,
Listeria
monocy
togenes
,
Salmon
ella
spp.,
Hepatiti
s A and
E,
Other
Viruses
(Rotavir
uses,
Norovir
uses,
Reoviru
ses)
Cleaning
Compoun
ds,
sanitizers/
disinfecta
nts,
pestcides,
lubricants,
medicines
, personal
care
items,
first aid
supplies,
water
treatment
additives,
drying
agents
Uten
sils,
kitch
en
equi
pme
nt,
forei
gn
objec
ts
Hot Holding Log

Inactive
Receiving Log
Refrigeration Log
Shipping Log
Inactive
Temperature Log (corrective actions with respect to food

category)
Inactive
PEST CONTROL PROCEDURE PLAN

1. There is removal of litter, waste, and cutting grass and weeds within the immediate vicinity of the buildings I
structures to prevent breeding I harborage of pests.
2. There is inspection of the plant and extermination or other means to exclude pests, dirt, and filth that could
contaminate food if neighboring grounds are not under the operators control, and are not maintained as above.
3. No pets shall be allowed in any area of the food plant. Guard or guide dogs shall only be allow in some areas where
the presence of the dogs is unlikely to contaminate food, food contact surfaces, or food packaging materials.
4. Effective measures to exclude pests from processing areas and to protect against food contamination on the premises
shall be taken.
5. Use of insecticides or rodenticides shall be used as defined by law and permitted only under precautions and
restrictions that will protect against contamination of food, food contact surfaces, and food packaging materials.
6. Documentation as part of a pest control program shall be maintained.

PEST CONTROL PROGRAM
1. A systematic pest control program is essential to prevent adulteration. If the facility is dirty no amount of pest control
chemicals will prevent or stop insect and rodent infestation. (A Pest Control Schedule and Report should be
implemented in your online Food Safety Check List.)
A. The entire production facility is inspected regularly for any evidence of pests.
B. Storage areas are kept clean and free of debris and spilled food, which serve as a breeding area for pests
C. Doors, windows, screens, walls, and floors are clean and well maintained so that pests cannot find a way into the
establishment
2. The use of properly cleaned and sanitized insect- and rodent-proof, covered trash containers discourages pest
breeding. Floor drains are properly trapped to prevent insect and rodent entry.
3. All food items will be kept in closed, labeled containers and carefully inspected as received for evidence of pests
before they are stored. Fresh ingredients are not added to old ingredients. For example, if flour from the bottom of the
container of flour in dry storage contains flour beetles, a new supply of flour will become contaminated with beetles, if it
is added to the old supply of flour.
4. If pests are discovered, immediate steps are taken to eliminate them.
5. HACCP requires verification by a supervisor or higher-level person that service provided by a pest control company
was performed fully. This is done when the HACCP team does a monthly inspection of the facility.
6. Pest control reports are normally kept for six months.
7. Material Safety Data Sheets are kept and available for all pesticides used on the premises.
8. If traps are used to trap rodents, a Floor Plan must be made that indicates the location of these devices and the type
of bait in each trap. (This needs to be based on an actual your blueprint/floor plan of your organization.)
9. Pesticides must be used correctly. Any commercial chemicals used for pest control are toxic when not used correctly.
A pest control chemical list will be maintained in your online Food Safety Check List).
10. All food supplies must be placed in covered containers or removed from the area during pesticide application. All
food contact surfaces must be covered or washed, rinsed, and sanitized after pesticide application.
11. Gaps around doors must be 1/4 inch or less.
12. All vendors must operate an effective pest control program. Service for outdoor poison bait must be monthly
(licensed PCO only) and twice monthly for indoor rodent catch traps. Fly lights must be inspected and cleaned weekly.
13. Records must include a current business license from the pest control company, a certificate of liability insurance
from pest control company, service records that specify the date of service, the nature of the service, and any
observations or corrective actions that are necessary, an activity Jog for all devices, and a current device map with
numbered locations and a legend that includes mechanical rodent traps, toxic bait stations, and insect lights. All toxic
bait stations must be anchored to the ground and tamper proof.
14. A. chemical application log must be kept by the pest control service technician and MSDS for all chemicals, including
pesticides; toxic bait. glue boards, etc., must be kept on file
15. All outdoor toxic bait stations must be anchored to the ground, tamper resistant, numbered, and located at least
every 50 linear feet around the building.
16. Indoor mechanical craw ling pest devices must be numbered and located every 25 to 30 linear feet, along all indoor
food storage areas.
17. Fly traps are placed as necessary, but not in direct view from outdoors so they do not attract pests from outdoors.
Explosive devices must not be located in food production areas and must be at least 20 feet from stored food or
packaging. Non-explosive fly lights should not be located above exposed food, but can be located within 10 feet.
MSDS PLAN plus CLEANING AND SANITATION PLAN

Refer to manufacturer MSDA documentation in Appendix A.
EQUIPMENT AND PREVENTATIVE MAINTENANCE PLAN:

Within online Food Safety Check List (which can be customized to your needs)
Buildings, fixtures, and other physical facilities of location shall be maintained in a sanitary condition and kept in repair
sufficient to prevent food from becoming adulterated. The preventative equipment maintenance program will be
followed to ensure that equipment, which may impact food safety, functions as intended. The maintenance procedures
and frequencies are based on the equipment manufacturers manuals or equivalent, or on operating conditions that
could affect the performance of the equipment. (See online Food Safety Check List to customize to your
establishment. All equipment maintenance by equipment item can have a specific question assigned for
safety check and notation of corrective actions.) A written calibration program will be followed, including
calibration methods and frequencies. (Equipment calibration is recorded in online Food Safety Check List and
for thermometers in the online Thermometer Calibration Log) Maintenance and calibration of equipment will be
performed by appropriately trained personnel, and all work will be documented in the online Food Safety Check List
and Thermometer Calibration Log.
1. HACCP requires verification by a supervisor or higher level person that the maintenance task was performed fully.
This is accomplished by higher level authority signing and dating the logs and/or check lists of the completed
maintenance or repair.
2. Thermostats and thermometers are accurately calibrated. If temperature sensing bulbs on equipment are dirty,
inaccurate temperature readings will be produced. Dirt on refrigerator condensing coils or evaporator coils will decrease
the effectiveness of the cooling units and increase energy expenditure. Poorly maintained malfunctioning equipment is
dangerous to employees and will result in the production of unsafe products.
3. Instructions for using specific pieces of equipment are available to all personnel, in order that equipment is operated
safely and maintained according to manufacturer directions. Management personnel must also instruct (or question)
new employees on the proper use and maintenance of equipment before any new employee is allowed to use it.
4. Machine oil must be kept away from food. If it gets into food, it will make people very sick. Food grade lubricant must
be used
5. Boiler chemicals must be food grade material
6. Equipment is checked by a food production person after any maintenance and/or repair, because equipment repair
specialists may not always have corrected the problem or set the controls properly.
FOOD CONTACT SURFACE EQUIPMENT CONSTRUCTION
All equipment and utensils shall be designed and of such materials and workmanship as to be adequately cleanable.
Design and construction (and use) shall prevent the adulteration of food with lubricants, fuel, metal fragments,
contaminated water, or any other contaminants. All equipment shall be installed so that it, and adjacent spaces, can be
easily cleaned. Holding, conveying and manufacturing systems (e.g. gravimetric, pneumatic, closed, and automated)
shall be designed and constructed to enable them to be maintained in an appropriate sanitary condition. Food contact
surfaces shall be maintained to protect food from contamination from any source, including unlawful, indirect food
additives. They shall be corrosion resistant when in contact with food; of non-toxic materials, and designed to withstand
intended use, the action of food, and if applicable, cleaning compounds and sanitizing agents. Seams of food contact
surfaces shall be smoothly bonded or maintained so as to minimize accumulation of food particles, dirt, and organic
matter, thus minimizing the opportunity for growth of microorganisms. Worn surfaces shall be repaired or replaced
immediately.
NON-FOOD CONTACT SURFACE EQUIPMENT CONSTRUCTION
Non-food-contact surfaces of equipment shall be cleaned as frequently as necessary to protect against contamination of
food.
EQUIPMENT OPERATION
Equipment shall be operated so that the food produced will be at colder than the following: Refrigerator: Meat, fish,
Poultry 40 degrees F Produce 40 degrees F Dairy 40 degrees F Freezer 0 degrees F
GASKETS
All gaskets on containers, refrigerators and freezers shall be cleaned and maintained. They will be replaced when
damaged.
COOLING AND REFRIGERATION UNITS
Refrigeration or cooling units shall have non-toxic, corrosion resistant racks with no restriction for bottom heat removal
(e.g., food sitting on a solid shelf). Reach-in refrigerators shall not be used to cool more than 10 pounds of hot food
above 120 degrees F per full door section per hour, unless specifically designed for food cooling. Refrigerators and food
display units, when tested empty in operation, must be capable of holding a temperature of 38 degrees F or less over a
4-hour period with the door never opened, compressor on no more than 70% of the time. Air flow will be more than 50
feet per minute across the bottom of containers in the cooling area. Refrigeration compressors shall be kept free of dirt.
FREEZERS
All freezing and refrigerator units shall be self-defrosting. Freezers shall operate at 0 degrees F (-17.8 degrees C) when
tested empty, door never opened in the kitchen over a 4 hour period. The compressor is allowed to be on 80% of the
time.
SURPLUS EQUIPMENT AND ITEMS FOR REPAIR

All articles that are not pertinent to the current operation of the food establishment shall be stored properly or will be
removed from the premises. Items for repair shall be handled within 5 days.
TEMPORARY REPAIRS
If temporary repairs are performed, they will be documented in the online Food Safety Check List and be
accessible to supervisor. Temporary repairs will be recorded in the online Food Safety Check List history.
DUNNAGE RACKS, SHELVING, PALLETS, DOLLIES, ETC.
These items are made of approved materials and are designed to store food 6 inches off the floor and 18 inches away
from the wall to facilitate cleaning, maintenance, and pest control. Racks will be spot painted to mitigate rust.
BACKFLOW PREVENTION VALVES FOR PLUMBING
Backflow prevention valves on carbonated beverage dispensers shall be checked / changed at least once a year. There
must be a 100-mesh filter and 10 micron filter in front of the valves to trap the extraneous material in water and
prevent malfunction of the valve seats. All backflow prevention devices shall be checked / changed once a year.
WALL PENETRATION
Any pipe or wall penetration will be sealed to prevent pest infestation.
WAREWASHING EQUIPMENT
The manufacturers manual shall be available and shall be used to specify correct operating temperatures. An approved
chemical feeder on the automatic warewasher shall be maintained. The audible or visible waning devices for
replenishing the chemical sanitizer shall be in functioning condition. An accurate thermometer on the warewashing
machine will be used to indicate all wash water, rinse, and sanitize temperatures. The pressure gauge and a valve to
check pressure on the final rinse line shall be functional and maintained. Test kits shall be used to accurately measure
sanitizer concentration. The temperature of the sanitizing rinse water in a high-temperature warewashing machine shall
be at 180 degrees F (82.2 degrees C). There shall be an adequate concentration of detergent in clean water in the wash
tank of the warewashing machine.
HACCP-Based SOPs
BANANA PREPARATION - 2 hours holding

time
Always wash your hands properly before starting and after finishing any task. This will
minimize the possibility of cross contamination and health hazards.
1. Tools needed a cutting board and a small knife.
2. Peel bananas.
3. When using any type of knife or blade, you MUST wear cut resistant gloves, with
plastic gloves over.
4. Slice off the top and bottom of bananas and discard. Then slice them into small thin
pieces.
5. Make sure you prepare the number of quarts on the prep chart.
6. Write holding time stickers following prep chart and stick them on container.
7. After use wash tools immediately do not leave any sharp blades in sink. This can
cause serious injuries.
BLUEBERRY-BLACKBERRY-RASPBERRY
PREPARATION - 3 days holding time
CEREAL - 14 days holding time
1. Always wash your hands properly before starting and after finishing any task. This
will minimize the possibility of cross contamination and health hazards. Plastic gloves will
be needed for this task.
2. Any open or old cases should be with "USE FIRST" stickers, so employees know which
one to use first.
3. make sure the boxes of the cereals are kept sealed tightly to maintain quality of
product.
4. Fill one additional clear bottle of cereal as back up and make sure you put holding
time.
5. Change labels as needed.
6. Rotate and beak chain on Sunday Evening.
7. Sift cereal every morning. (Pour cereal into colander then gently move the colander
back and forth and side to side til all crumbs fall through the hales of the colander, after
done pour cereal back into it pitcher or container)
Cleaning and Sanitizing Food Contact

Surfaces
Cleaning and Sanitizing Food Contact Surfaces
PURPOSE:
To prevent foodborne illness by ensuring that all food contact surfaces are properly cleaned and sanitized.
SCOPE:
This procedure applies to foodservice employees involved in cleaning and sanitizing food contact surfaces.
KEYWORDS:
Food Contact Surface, Cleaning, Sanitizing
INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP.
2. Follow State or local health department requirements.
3. Follow manufacturers instructions regarding the use and maintenance of equipment and use of chemicals for
cleaning and sanitizing food contact surfaces. Refer to Storing and Using Poisonous or Toxic Chemicals SOP
4. If State or local requirements are based on the 2009 FDA Food Code, wash, rinse, and sanitize food contact surfaces
of sinks, tables, equipment, utensils, thermometers, carts, and equipment:
- Before each use
- Between uses when preparing different types of raw animal foods, such as eggs, fish, meat, and poultry
- Between uses when preparing ready-to-eat foods and raw animal foods, such as eggs, fish, meat, and poultry
- Any time contamination occurs or is suspected
5. Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers, carts, and
equipment using the following procedure:
- Wash surface with detergent solution.
- Rinse surface with clean water.
- Sanitize surface using a sanitizing solution mixed at a concentration specified on the manufacturers label.
- Place wet items in a manner to allow air drying.
6. If a 3-compartment sink is used, setup and use the sink in the following manner:
- In the first compartment, wash with a clean detergent solution at or above 110 F or at the temperature specified by
the detergent manufacturer.
- In the second compartment, rinse with clean water.
- In the third compartment, sanitize with a sanitizing solution mixed at a concentration specified on the manufacturers
label or by immersing in hot water at or above 171 F for 30 seconds. Test the chemical sanitizer concentration by
using an appropriate test kit.
7. If a dishmachine is used:
- Check with the dishmachine manufacturer to verify that the information on the data plate is correct.
- Refer to the information on the data plate for determining wash, rinse, and sanitization (final) rinse temperatures;
sanitizing solution concentrations; and water pressures, if applicable.
- Follow manufacturers instructions for use.
- Ensure that food contact surfaces reach a surface temperature of 160 F or above if using hot water to sanitize.
MONITORING:
1. Foodservice employees will: During all hours of operation, visually and physically inspect food contact surfaces of
equipment and utensils to ensure that the surfaces are clean.
2. In a 3-compartment sink, on a daily basis
- Visually monitor that the water in each compartment is clean.
- Take the water temperature in the first compartment of the sink by using a calibrated thermometer.
- If using chemicals to sanitize, test the sanitizer concentration by using the appropriate test kit for the chemical.
- If using hot water to sanitize, use a calibrated thermometer to measure the water temperature. Refer to Using and
Calibrating Thermometers SOPs.
3. In a dishmachine, on a daily basis
- Visually monitor that the water and the interior parts of the machine are clean and free of debris.
- Continually monitor the temperature and pressure gauges, if applicable, to ensure that the machine is operating
according to the data plate.
- For hot water sanitizing dishmachine, ensure that food contact surfaces are reaching the appropriate temperature by
placing a piece of heat sensitive tape on a smallware item or a maximum registering thermometer on a rack and
running the item or rack through the dishmachine.
- For chemical sanitizing dishmachine, check the sanitizer concentration on a recently washed food-contact surface
using an appropriate test kit.
CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not following the procedures in this SOP.
2. Wash, rinse, and sanitize dirty food contact surfaces. Sanitize food contact surfaces if it is discovered that the
surfaces were not properly sanitized. Discard food that comes in contact with food contact surfaces that have not been
sanitized properly.
3. In a 3-compartment sink
- Drain and refill compartments periodically and as needed to keep the water clean.
- Adjust the water temperature by adding hot water until the desired temperature is reached.
- Add more sanitizer or water, as appropriate, until the proper concentration is achieved.
4. In a dishmachine
- Drain and refill the machine periodically and as needed to keep the water clean.
- Contact the appropriate individual(s) to have the machine repaired if the machine is not reaching the proper wash
temperature indicated on the data plate.
- For a hot water sanitizing dishmachine, retest by running the machine again. If the appropriate surface temperature
is still not achieved on the second run, contact the appropriate individual(s) to have the machine repaired. Wash, rinse,
and sanitize in the 3-compartment sink until the machine is repaired or use disposable single service/single-use items if
a 3-compartment sink is not available.
- For a chemical sanitizing dishmachine, check the level of sanitizer remaining in bulk container. Fill, if needed. "Prime"
the machine according to the manufacturers instructions to ensure that the sanitizer is being pumped through the
machine. Retest. If the proper sanitizer concentration level is not achieved, stop using the machine and contact the
appropriate individual(s) to have it repaired. Use a 3-compartment sink to wash, rinse, and sanitize until the machine
is repaired
VERIFICATION AND RECORD KEEPING:
Foodservice employees will record monitoring activities and any corrective action taken on the Food Contact Surfaces
Cleaning and Sanitizing Log. The foodservice manager will verify that foodservice employees have taken the required
temperatures and tested the sanitizer concentration by visually monitoring foodservice employees during the shift and
reviewing, initialing, and dating the Food Contact Surfaces Cleaning and Sanitizing Log. The log will be kept on file for
at least 1 year. The foodservice manager will complete the Food Safety Checklist daily. The Food Safety Checklist is to
be kept on file for a minimum of 1 year.
DATE IMPLEMENTED_________________________________
BY___________________________________.
DATE REVIEWED_____________________________________
BY__________________________________.
DATE REVISED_______________________________________
BY__________________________________.
CLOSING PROCEDURES
1. Press STANDBY key to activate the cylinder temperature retention system that
islocated on the front of the machine.
2. While wearing plastic gloves remove red caps from all machines to ve washed and left
together with sanitizer water overnight in one container.
3. Remove stainless steel shield-splash, white tray-drip, and machine lids or covers to be
washed.
4. While wearing plastic gloves take the air orifice out of the hole located on top of the
air tube of every machine. Wash and leave overnight inside of a container with sanitizer
water.
5. Wear plastic gloves to flip the tubes in every machine. Make sure the end with the
hole is on the top air surface and the opposite end inside of the yogurt.
6. Make sure you wash your hands and change your gloves for each flavor compartment.
7. With hot water wet the towel to clean the top borders of machines (rinse when
necessary).
8. Only the lids or covers from machines can beput back after drying.
9. With hot water wet towel to clean the front side of the machines which will be dirty at
the end of the night with yogurt.
10. Move machine from the wall to have a better visual. Then clean all the sides and
front of machine.
Controlling Time and Temperature During

Preparation
Controlling Time and Temperature During Preparation
PURPOSE:
To prevent foodborne illness by limiting the amount of time that potentially hazardous foods are held in the
temperature danger zone during preparation.
SCOPE:
This procedure applies to foodservice employees who prepare food.
KEYWORDS:
Cross-Contamination, Time and Temperature Control, Food Preparation, Temperature Danger Zone
INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP. Refer to the Using and Calibrating Thermometers
SOP.
3. Wash hands prior to preparing foods. Refer to the Washing Hands SOP.
4. Use clean and sanitized equipment and utensils while preparing food.
5. Separate raw foods from ready-to-eat foods by keeping them in separate containers until ready to use and by using
separate dispensing utensils. Refer to the Preventing Cross-Contamination During Storage and Preparation SOP.
6. Pre-chill ingredients for cold foods, such as sandwiches, salads, and cut melons, to 41 F or below before combining
with other ingredients.
7. If a dishmachine is used:
- Check with the dishmachine manufacturer to verify that the information on the data plate is correct.
- Refer to the information on the data plate for determining wash, rinse, and sanitization (final) rinse temperatures;
sanitizing solution concentrations; and water pressures, if applicable.
- Follow manufacturers instructions for use.
- Ensure that food contact surfaces reach a surface temperature of 160F or above if using hot water to sanitize.
8. Prepare food in small batches.
9. Limit the time for preparation of any batches of food so that ingredients are not at room temperature for more than
30 minutes before cooking, serving, or being returned to the refrigerator.
10. If potentially hazardous foods are not cooked or served immediately after preparation, quickly chill. Refer to the
Cooling Potentially Hazardous Foods SOP.
MONITORING:
1. Use a clean, sanitized, and calibrated probe thermometer, preferably a thermocouple.
2. Take at least two internal temperatures from each pan of food at various stages of preparation.
3. Monitor the amount of time that food is in the temperature danger zone. It should not exceed 4 hours.
CORRECTIVE ACTIONS:
2. Begin the cooking process immediately after preparation is complete for any foods that will be served hot.
3. Rapidly cool ready-to-eat foods or foods that will be cooked at a later time.
4. Immediately return ingredients to the refrigerator if the anticipated preparation completion time is expected to
exceed 30 minutes.
5. Discard food held in the temperature danger zone for more than 4 hours.
Foodservice employees will record monitoring activities and any corrective action taken on the Food Contact Surfaces
Cleaning and Sanitizing Log. The foodservice manager will verify that foodservice employees have taken the required
temperatures and tested the sanitizer concentration by visually monitoring foodservice employees during the shift and
reviewing, initialing, and dating the Food Contact Surfaces Cleaning and Sanitizing Log. The log will be kept on file for
at least 1 year. The foodservice manager will complete the Food Safety Checklist daily. The Food Safety Checklist is to
BY___________________________________.
DATE REVIEWED_____________________________________
BY__________________________________.
DATE REVISED_______________________________________
BY__________________________________.
Cooking Potentially Hazardous Foods

Cooking Potentially Hazardous Foods
PURPOSE:
To prevent foodborne illness by ensuring that all foods are cooked to the appropriate internal temperature.
SCOPE:
This procedure applies to foodservice employees who prepare or serve food.
KEYWORDS:
Cross-Contamination, Temperatures, Cooking

INSTRUCTIONS:
SOP.
3. If a recipe contains a combination of meat products, cook the product to the highest required temperature.
4. If State or local health department requirements are based on the 2009 FDA Food Code, cook products to the
following temperatures:
- 145 F for 15 seconds
- Seafood, beef, and pork
- Eggs cooked to order that are placed onto a plate and immediately served
- Ground products containing beef, pork, or fish
- Fish nuggets or sticks
- Eggs held on a steam table
- Cubed or Salisbury steaks
- Poultry
- Stuffed fish, pork, or beef
- Pasta stuffed with eggs, fish, pork, or beef (such as lasagna or manicotti)
- Fresh, frozen, or canned fruits and vegetables that are going to be held on a steam table or in a hot box
MONITORING
1. Use a clean, sanitized, and calibrated probe thermometer, preferably a thermocouple.
2. Avoid inserting the thermometer into pockets of fat or near bones when taking internal cooking temperatures.
3. Take at least two internal temperatures from each batch of food by inserting the thermometer into the thickest part
of the product which usually is in the center.
4. Take at least two internal temperatures of each large food item, such as a turkey, to ensure that all parts of the
product reach the required cooking temperature.
CORRECTIVE ACTIONS
2. Continue cooking food until the internal temperature reaches the required temperature.
VERIFICATION AND RECORD KEEPING
Foodservice employees will record product name, time, the two temperatures/times, and any corrective action taken on
the Cooking and Reheating Temperature Log Foodservice manager will verify that foodservice employees has taken the
required cooking temperatures by visually monitoring foodservice employees and preparation procedures during the
shift and reviewing, initialing, and dating the temperature log at the close of each day. The Cooking and Reheating
Temperature Log is to be kept on file for a minimum of 1 year.
BY___________________________________.
DATE REVIEWED_____________________________________
BY__________________________________.
DATE REVISED_______________________________________
BY__________________________________.
Cooling Potentially Hazardous Foods
Cooling Potentially Hazardous Foods

PURPOSE:
To prevent foodborne illness by ensuring that all potentially hazardous foods are cooled properly.
SCOPE:
KEYWORDS:
Cross-Contamination, Temperatures, Cooling, Holding
INSTRUCTIONS:
SOP.
3. Modify menus, production schedules, and staff work hours to allow for implementation of proper cooling procedures.
4. If State or local requirements are based on the 2009 FDA Food Code, chill cooked, hot food from:
- 135 F to 70 F within 2 hours. Take corrective action immediately if food is not chilled from 135 F to 70 F within 2
hours.
- 70 F to 41 F or below in remaining time. The total cooling process from 135 F to 41 F may not exceed 6 hours.
Take corrective action immediately if food is not chilled from 135 F to 41 F within the 6 hour cooling process.
5. Chill food rapidly using an appropriate cooling method:
- Place food in shallow containers no more than 4 inches deep and uncovered on the top shelf in the back of the walk-in
or reach-in cooler
- Use a quick-chill unit such as a blast chiller.
- Stir the food in a container placed in an ice water bath.
- Add ice as an ingredient.
- Separate food into smaller or thinner portions.
- Pre-chill ingredients and containers used for making bulk items such as salads.
6. If State or local requirements are based on the 2009 FDA Food Code, chill cooked, hot food from:
- 135 F to 70 F within 2 hours. Take corrective action immediately if food is not chilled from 135 F to 70 F within 2
hours.
- 70 F to 41 F or below in remaining time. The total cooling process from 135 F to 41 F may not exceed 6 hours.
Take corrective action immediately if food is not chilled from 135 F to 41 F within the 6 hour cooling process.
7. Chill prepared, ready-to-eat foods such as tuna salad and cut melons from 70 F to 41 F or below within 4 hours.
Take corrective action immediately if ready-to-eat food is not chilled from 70 F to 41 F within 4 hours.
MONITORING:
1. Use a clean, sanitized, and calibrated probe thermometer to measure the internal temperature of the food during the
cooling process.
2. Monitor temperatures of products every hour throughout the cooling process by inserting a probe thermometer into
the center of the food and at various locations in the product.
CORRECTIVE ACTIONS:
2. Reheat cooked, hot food to 165 F for 15 seconds and start the cooling process again using a different cooling
method when the food is
- Above 70 F and 2 hours or less into the cooling process; and
- Above 41 F and 6 hours or less into the cooling process.
3. Discard cooked, hot food immediately when the food is
- Above 70 F and more than 2 hours into the cooling process; or
- Above 41 F and more than 6 hours into the cooling process.
4. Use a different cooling method for prepared ready-to-eat foods when the food is above 41 F and less than 4 hours
into the cooling process.
5. Discard prepared ready-to-eat foods when the food is above 41 F and more than 4 hours into the cooling process.
Foodservice employees will record temperatures and corrective actions taken on the Cooling Temperature Log.
Foodservice employees will record if there are no foods cooled on any working day by indicating "No Foods Cooled" on
the Cooling Temperature Log. The foodservice manager will verify that foodservice employees are cooling food properly
by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating the temperature log
each working day. The Cooling Temperature Logs are to be kept on file for a minimum of 1 year.
BY___________________________________.
DATE REVIEWED_____________________________________
BY__________________________________.
DATE REVISED_______________________________________
BY__________________________________.
COUCHES AND OTTOMAN CLEANING

1. Clean couches and ottoman with paper towel and ECOLAB window spray.
2. Make sure you clean in between the couch sections, and the sides.
3. This has to be done at opening, closing or as necessary.
4. Wash your hands after finishing the task and then return to your position.
Date Marking Ready to Eat - Potentially

Hazardous Food
Date Marking Ready-to-Eat, Potentially Hazardous Food
PURPOSE:
To ensure appropriate rotation of ready-to-eat food to prevent or reduce foodborne illness from Listeria
monocytogenes.
SCOPE:
This procedure applies to foodservice employees who prepare, store, or serve food.
KEYWORDS:
Ready-to-Eat Food, Potentially Hazardous Food, Date Marking, Cross-Contamination
INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP. The best practice for a date marking system would
be to include a label with the product name, the day or date, and time it is prepared or opened. Examples of how to
indicate when the food is prepared or opened include:
- Labeling food with a calendar date, such as "cut cantaloupe, 5/26/12, 8:00 a.m.,
- Identifying the day of the week, such as "cut cantaloupe, Monday, 8:00 a.m.," or
- Using color-coded marks or tags, such as cut cantaloupe, blue dot, 8:00 a.m. means "cut on Monday at 8:00 a.m".
3. Label ready-to-eat, potentially hazardous foods that are prepared on-site and held for more than 24 hours.
4. Label any processed, ready-to-eat, potentially hazardous foods when opened, if they are to be held for more than 24
hours.
5. Refrigerate all ready-to-eat, potentially hazardous foods at 41 F or below.
6. Serve or discard refrigerated, ready-to-eat, potentially hazardous foods within 7 days.
7. Indicate with a separate label the date prepared, the date frozen, and the date thawed of any refrigerated, ready-toeat, potentially hazardous foods.
8. Calculate the 7-day time period by counting only the days that the food is under refrigeration. For example: On
Monday, 8/1/12, lasagna is cooked, properly cooled, and refrigerated with a label that reads, "Lasagna, Cooked,
8/1/12." On Tuesday, 8/2/12, the lasagna is frozen with a second label that reads, "Frozen, 8/2/12." Two labels now
appear on the lasagna. Since the lasagna was held under refrigeration from Monday, 8/1/12 Tuesday, 8/2/12, only 1
day is counted towards the 7-day time period. On Tuesday 8/16/12 the lasagna is pulled out of the freezer. A third label
is placed on the lasagna that reads, "Thawed, 8/16/12." All three labels now appear on the lasagna. The lasagna must
be served or discarded within 6 days.
MONITORING:
1. A designated employee will check refrigerators daily to verify that foods are date marked and that foods exceeding
the 7-day time period are not being used or stored.
CORRECTIVE ACTIONS:
2. Foods that are not date marked or that exceed the 7-day time period will be discarded.
The foodservice manager will complete the Food Safety Checklist daily. The Food Safety Checklist is to be kept on file
for a minimum of 1 year.
BY___________________________________.
DATE REVIEWED_____________________________________
BY__________________________________.
DATE REVISED_______________________________________
BY__________________________________.
DISH WASHING
1. The 3 compartment sinks: left sanitizer water, middle rinse and right wash
2. Before filling the sinks; wash, rinse and sanitize the dishwashing sinks before each
use and at closing.

3. WASH water sink should be filled to the limit with hot water as hot as your hands can
resist (120F) and mixed with dish soap.
4. RINSE water sink should be filled to the limit with hot water as hot as your hands can
resist.
5. SANITIZE water solution rate should be at range 200 ppm and water must be at room
temperature. Use a sanitizer test strip daily to test sanitizer solution strenght.
6. Any liquid residues should be discarded in the floor drain before "Wash".
7. If any food residues are left discard it in the trash before"Wash".
8. Place dirty dishes in WASH compartment and scrub them making sure all food
particles have been removed.
9. Make sure to use a blue towel, never wash dishes with an abrasive pad.
10. Remove dishes one by one from Wash to RINSE compartment.
11. At last, remove the dishes from the RINSE compartment one by one to the
SANITIZER sink making sure they are completely submerged in sanitizer water at least
for 60 seconds.
12. After sanitizing the dishes let them AIR DRY upside down in shelf provided.
13. STORE dishes where indicated.
14. At closing wear plastic gloves to clean the floor drain with a scrub pad and soap.
Then pour hot water so dirt can be remove.
DRY TOPPINGS - 14 days holding time

Store must have, in total, more than 50 topping of fruits, dry topping and frozen
topping. All toppings must be in minis sizes, where possible.
Mandatory Topping:
- Carob Chips
- Yogurt Chips
- Chocolate Chips
- Coconut Flakes
- Mini M&M's
- Mini Reese's Pieces

- Rainbow Nonpareils
- Peanut Butter
- Mini Gummy Bears
- Mini Sour Gummy Worms
- Oreo
- Milk Chocolate Caramel Turtles
- Cookies & Cream Clusters
- Butterfinger Pieces
- Lo-Fat Granola
- Walnuts
- Whipped Cream
- Maraschino Cherries
- White Chocolate Chips
Optional Topping:
- Roasted Sliced Almonds
- S'Mores
- Milky Way
- Grasshopper Cookies
- Cappuccino Crunch
- Chocolate Clodhoppers
- Mini Jelly Beans
- Nerds
- Crushed Heath Bars
- Craisins
- Chocolate Raisins
Mandatory Cereal Pourers:

- Chocolate Crispies
- Crunch Berry
- Fruity Crispies
- Cookies Disks
- Oats & Charms
- Chopped Peanuts
Optional Cereals:
- Fruity Loops
- Reese's Puffs
- Cinnamon Toast Crunch
Mandatory Ghirardelli Syrups:

- Caramel
- White Chocolate
- Dark Chocolate "Black Label"
Mandatory Squeeze Bottles:

- PB Sauce
- Rainbow Sprinkles
- Chocolate Sprinkles
- Graham Crackers Crumbs
EMPTY TRASH
1. Take trash can liner with you.
2. Lift up the purple trash receptacle and place the new bag.
3. Take the enitre container with the trash to the back room (this will prevent leakage).
4. Then pull the trash out of can and open lid to the wheel trash container to dispose of
the garbage.
5. When the trash container with the wheelis is full; take the trash to the dumpster.
6. Repeat the process as needed.

7. Wash your hands after throwing out the garbage. When finished withthe task wash
your hands and then return to your position.
FLOOR CLEANING
1. First sweep the floor before mopping.
2. With the soft broom; sweep the trash into dust pan and discard the trash in a garbage
can.
3. Sweep floor when dirty or as needed.
4. Place "Wet Floor" signs in the areas to be mopped.
5. Fill mop bucket with hot water only half way full (no chemicals). Do not use any
chemical indining room floor because it will cause it to deteriorate. Chemicals can be
used for backroom floor.
6. Mop floor in small sections in an "S" motion.
7. Once you're done with cleaning the floor, squeeze the mop and hang it to air dry.
Also hang broom and dust pan when done in their correct place.
8. Empty dirty water in floor drain and rinse out mop bucket.
FREEZER TOPPINGS - 5 days holding time

- Brownie Bites
- Chopped Reese's pieces
- Cheesecake Bites
- Mochi bites
- Raspberry chocolate chips

TOPPINGS MAY BE EDITED UPON REQUEST OF OWNER OR STORE MANAGER.
NOTE: Seasonal topping and seasonal flavored yogurts will be served as well, such as
Peppermint, Eggnog, Pumpkin, Irish Mint.
Handling A Food Recall

Handling A Food Recall
PURPOSE:
To prevent foodborne illness in the event of a product recall.
SCOPE:
KEYWORDS:
Food Recalls
INSTRUCTIONS:
3. Review the food recall notice and specific instructions that have been identified in the notice.
4. Communicate the food recall notice to feeding sites.
5. Hold the recalled product using the following steps:
- Physically segregate the product, including any open containers, leftover product, and food items in current
production that items contain the recalled product.
- If an item is suspected to contain the recalled product, but label information is not available, follow the corporations
procedure for disposal
6. Mark recalled product "Do Not Use"and "Do Not Discard"Inform the entire staff not to use the product.
7. Do not destroy any USDA commodity food without official written notification from the State Distributing Agency,
USDA Food Safety Inspection Services (FSIS), or State or local health department.
8. Inform the public relations coordinator of the recalled product.
9. Identify and record whether any of the product was received in the site/location, locate the food recall product by
feeding site, and verify that the food items bear the product identification code(s) and production date(s) listed in the
recall notice.
10. Obtain accurate inventory counts of the recalled products from every feeding site, including the amount in
inventory and amount used.
11. Account for all recalled product by verifying inventory counts against records of food received at the feeding site.
MONITORING:
1. Foodservice employees and foodservice manager will visually observe that sites have segregated and secured all
recalled products.
CORRECTIVE ACTIONS:
2. Determine if the recalled product is to be returned and to whom, or destroyed and by whom.
3. Notify feeding site staff of procedures, dates, and other specific directions to be followed for the collection or
destruction of the recalled product.

4. Consolidate the recall product as quickly as possible, but no later than 30 days after the recall notification.
5. Conform to the recall notice using the following steps
- Report quantity and site where product is located to manufacturer, distributor, or State agency for collection. The
quantity and location of the affected USDA commodity food must be submitted to the State Distributing Agency within
10 calendars days of the recall
- Obtain the necessary documents from the State Distributing Agency for USDA commodity foods. Submit necessary
documentation for reimbursement of food costs.
- Complete and maintain all required documentation related to the recall including
- Recall notice
- Records of how food product was returned or destroyed
- Reimbursable costs
- Public notice and media communications
- Correspondence to and from the public health department and State agency
Foodservice employees will record the name of the contaminated food, date, time, and the reason why the food was
discarded on the Damaged or Discarded Product Log. The foodservice manager will verify that appropriate corrective
actions are being taken by reviewing, initialing, and dating the Damaged or Discarded Product Log each day. Maintain
the Damaged or Discarded Product Logs for a minimum of 1 year.
BY___________________________________.
DATE REVIEWED_____________________________________
BY__________________________________.
DATE REVISED_______________________________________
BY__________________________________.
Holding Hot and Cold Potentially Hazardous

Foods
Holding Hot and Cold Potentially Hazardous Foods
PURPOSE:
To prevent foodborne illness by ensuring that all potentially hazardous foods are held under the proper temperature.
SCOPE:
KEYWORDS:
Cross-Contamination, Temperatures, Holding, Hot Holding, Cold Holding, Storage
INSTRUCTIONS:
SOP.
3. If State or local health department requirements are based on the 2009 FDA Food Code:
- Hold hot foods at 135 F. or above
- Hold cold foods at 41 F.or below

MONITORING:
1. Use a clean, sanitized, and calibrated probe thermometer to measure the temperature of the food.
2. Take temperatures of foods by inserting the thermometer near the surface of the product, at the thickest part, and
at other various locations.
3. Take temperatures of holding units by placing a calibrated thermometer in the coolest part of a hot holding unit or
warmest part of a cold holding unit.
4. For hot foods held for service:
- Verify that the air/water temperature of any unit is at 135 F or above before use
- Reheat foods in accordance with the Reheating for Hot Holding SOP
- All hot potentially hazardous foods should be 135 F or above before placing the food out for display or service.
- Take the internal temperature of food before placing it on a steam table or in a hot holding unit and at least every 2
hours thereafter
5. For cold foods:
- Rapidly chill the food using an appropriate cooling method if the temperature is found to be above 41 F and the last
temperature measurement was 41 F or below and taken within the last 2 hours:
- Place food in shallow containers (no more than 4 inches deep) and uncovered on the top shelf in the back of the walkin or reach-in cooler
- Use a quick-chill unit like a blast chiller
- Stir the food in a container placed in an ice water bath
- Add ice as an ingredient
- Separate food into smaller or thinner portions
6. For cold foods in storage:
- Take the internal temperature of the food before placing it into any walk-in cooler or reach-in cold holding unit
- Chill food in accordance with the Cooling Potentially Hazardous Foods SOP if the food is not 41 F or below
- Verify that the air temperature of any cold holding unit is at 41 F or below before use and at least every 4 hours
thereafter during all hours of operation.
CORRECTIVE ACTIONS:
2. For hot foods:
- Reheat the food to 165 F for 15 seconds if the temperature is found to be below 135 F and the last temperature
measurement was 135 F or higher and taken within the last 2 hours. Repair or reset holding equipment before
returning the food to the unit, if applicable
- Discard the food if it cannot be determined how long the food temperature was below 135 F
3. For cold foods:
- Rapidly chill the food using an appropriate cooling method if the temperature is found to be above 41 F and the last
temperature measurement was 41 F or below and taken within the last 2 hours:
- Place food in shallow containers (no more than 4 inches deep) and uncovered on the top shelf in the back of the walkin or reach-in cooler
- Use a quick-chill unit like a blast chiller
- Stir the food in a container placed in an ice water bath
- Add ice as an ingredient
- Separate food into smaller or thinner portions
4. Repair or reset holding equipment before returning the food to the unit, if applicable.
5. Discard the food if it cannot be determined how long the food temperature was above 41 F.
Foodservice employees will record temperatures of food items and document corrective actions taken on the Hot and
Cold Holding Temperature Log. A designated foodservice employee will record air temperatures of coolers and cold
holding units on the Refrigeration Logs. The foodservice manager will verify that foodservice employees have taken the
required holding temperatures by visually monitoring foodservice employees during the shift and reviewing the
temperature logs at the close of each day. The temperature logs are to be kept on file for a minimum of 1 year.
BY___________________________________.
DATE REVIEWED_____________________________________
BY__________________________________.
DATE REVISED_______________________________________
BY__________________________________.
KIWI PREPARATION - 24 Hour Holding Time

1. Tools needed cutting board, fruit peeler and small paring knife.
2. When using any type of knife or blade wear cut-resistant gloves, with plastice gloves
over.
3. Rinse kiwi with cold water. Never use hot water because it can deteriorate the fruit.
4. Peel kiwi from a back to front direction, after cut a small piece of the two sides of the
kiwi and discard. Cut in half (horizontal direction) and in small pieces cut the rest in
vertical direction.
5. Make sure you prepare the number of quarts on the prep-chart.
MANGO PREPARATION - 3 days holding time

NAPKINS AND CUPS DISPENSER
1. Fill cups to the top, but do not go over the edge.
2. Do the same for the napkin dispenser.
3. Do these tasks every time there is a short supply of napkins and cups.
4. Wipe stand when it gets dirty.
5. Before handling any food wash your hands first.
6. At closing nothing should be left under the stand.
Wash your hands after finishing the task and the return to your position.
OPENING PROCEDURES
1. If any foam is accumulated on top of yogurt machines. Take it out using a white
spatula and 1/6 sized 6 in container. Make sure you use a different spatula for every
different flavor. This will prevent flavors from combining, avoiding any allergy reactions
to our customers.
2. Before doing this task wash your hands properly and wear plastic gloves.
3. For every flavor, wash your hands and change gloves
4. The air tube has one end with a hole and the other end does not.
5. Flip the tube every morning where one end of the hole should be inside of the yogurt
and the opposite end in the top.
6. Then put the air orifice into the hole in the top of the tube.
7. Press AUTO key located in front of the machine to activate refrigeration system.
8. After 3 minutes the machine is in AUTO mode take a 1/6 sized 4 inch container to test
the yogurt using every flavor handle in each machine.
9. The temperature of the mix inside of the mix hopper, and walk-in cooler should be
below 40 degrees F (this has to be checked on a daily basis).
PAPER AND SUPPLIES DELIVERY

1. First make sure to check fromt he invoice delivery that all cases are delivered.
2. With a safety box cut opener, open the boxes from the delivery that contain the cups.
The bottom portion of the cups should be facing you.
3. Just open the cases as you need them. After placing the cases in the correct storage
shelf, the ones that are not needed should be placed in it assigned location, or depending
on your store image design. Remember the cases CANNOT be left on the floor for Food
Safety purposes.
Personal Hygiene
Personal Hygiene
PURPOSE:
To prevent contamination of food by foodservice employees.
SCOPE:
This procedure applies to foodservice employees who handle, prepare, or serve food.
KEYWORDS:
Personal Hygiene, Cross-Contamination, Contamination
INSTRUCTIONS:
3. Follow the Employee Health Policy. (Employee health policy is not included in this resource.)
4. Report to work in good health, clean, and dressed in clean attire.
5. Change apron when it becomes soiled.
6. Wash hands properly, frequently, and at the appropriate times.
7. Keep fingernails trimmed, filed, and maintained so that the edges are cleanable and not rough.
8. Avoid wearing artificial fingernails and fingernail polish.
9. Wear single-use gloves if artificial fingernails or fingernail polish are worn.
10. Do not wear any jewelry except for a plain ring such as a wedding band.
11. Treat and bandage wounds and sores immediately. When hands are bandaged, single-use gloves must be worn.
12. Cover a lesion containing pus with a bandage. If the lesion is on a hand or wrist, cover with an impermeable cover
such as a finger cot or stall and a single-use glove.
13. Eat, drink, use tobacco, or chew gum only in designated break areas where food or food contact surfaces may not
become contaminated.
14. Taste food the correct way:
- Place a small amount of food into a separate container.
- Step away from exposed food and food contact surfaces.
- Use a teaspoon to taste the food. Remove the used teaspoon and container to the dish room. Never reuse a spoon
that has already been used for tasting.
- Wash hands immediately.
15. Wear suitable and effective hair restraints while in the location.
MONITORING:
1. A designated foodservice employee will inspect employees when they report to work to be sure that each employee
is following this SOP.
2. The designated foodservice employee will monitor that all foodservice employees are adhering to the personal
hygiene policy during all hours of operation.
CORRECTIVE ACTIONS:
2. Discard affected food.
The foodservice manager will verify that foodservice employees are following this SOP by visually observing the
employees during all hours of operation. The foodservice manager will complete the Food Safety Checklist daily.
Foodservice employees will record any discarded food on the Damaged or Discarded Product Log. The Food Safety
Checklist and Damaged or Discarded Product Logs are to be kept on file for a minimum of 1 year.
BY___________________________________.
DATE REVIEWED_____________________________________
BY__________________________________.
DATE REVISED_______________________________________
BY__________________________________.
PINNAPPLE PREPARATION - 3 days holding

time
1. Tools needed cutting board and plastic serrated knife.
First Option: using pre-cut Pineapple

1. Remove pre-cut Pineapple's trays from walk-in cooler and place them on cleaned and
sanitizzed preparation table.
2. Peel clear plastic cover off.
3. Place small portion of pre-cut pineapples on cleaned and sanitized cutting board.
4. Using plastic serrated knife cut the pineapple pieces into 1/2 inch by 1.2 inch cubes or
wedges and place them in a CAMBRO container.
5. Make sure you prepare the number of quarts on the prep-chart.
7. After use wash tools immediately do not leave any sharp blades in sink. THis can
Second Option: Using Whole Pineapple

1. Rinse pineapple with cold water. Never use hot water because it can deteriorate the
fruit.
2. When using any type of knife or blade wear cut-resistent gloves, with plstic gloves
over.
3. Please pineapple on its side to cut the crown and the stem off. Stand the pineapple
up on one end then slice the skin off from top to bottom leave as much flesh as possible,
also remove the eye spots.
4. Cut the pineapple into halves, then quarters for cubes or wedges. For each quarter
cut off the core, that will be on its edge. Then finally cut them into 1/2inch by 1/2 inch
cubes or wedges and place them in a CAMBRO container.
5. make sure you prepare the number of quarts on the prep-chart.
6. Write holdin time stickers following prep chart and stick them on container.
Preventing Contamination at Food Bars

Preventing Contamination at Food Bars
PURPOSE:
To prevent foodborne illness by ensuring that all items held on food bars are protected from contamination.
SCOPE:
This procedure applies to anyone who is responsible for maintaining and monitoring the self-service food bars.
KEYWORDS:
Contamination, Self-Service, Salad Bars, Food Bars
INSTRUCTIONS:
3. Follow Employee Health Policy, Personal Hygiene, and Washing Hands SOPs. (Employee health policy is not included
in this resource.)
4. Follow manufacturers instructions for pre-heating and pre-chilling food bar equipment before use.
5. Place all exposed food under sneeze guards.
6. Provide an appropriate clean and sanitized utensil for each container on the food bar.
7. Replace existing containers of food with new containers when replenishing the food bar.
8. Assist customers who are unable to properly use utensils.
9. Ensure that customers use a clean dish when returning to the food bar.
10. Store eating utensils with the handles up or in a manner to prevent customers from touching the food contact
surfaces.
11. Avoid using spray chemicals to clean food bars when in use.
MONITORING:
1. Monitor and record temperatures of food in accordance with the Holding Hot and Cold Potentially Hazardous Foods
SOP
2. Continually monitor food containers to ensure that utensils are stored on a clean and sanitized surface or in the
containers with the handles out of the food.
3. Continually monitor customers use of the food bar to ensure that customers are not:
Touching food with their bare hands

Coughing, spitting, or sneezing on the food
Placing foreign objects in the food
Using the same plate for subsequent trips
CORRECTIVE ACTIONS:
2. Remove and discard contaminated food.
3. Demonstrate to customers how to properly use utensils.
4. Discard the food if it cannot be determined how long the food temperature was above 41 F or below 135 F.
The foodservice manager will verify that foodservice employees are assigned to maintain food bars during all hours of
operation. Foodservice employees will record temperatures of food items and document corrective actions taken on the
Hot and Cold Holding Temperature Log. The foodservice manager will complete the Food Safety Checklist daily. This
form is to be kept on file for a minimum of 1 year. Foodservice employees will document any discarded food on the
Damaged or Discarded Product Log. The foodservice manager will verify that appropriate corrective actions are being
taken by reviewing, initialing, and dating the Damaged or Discarded Product Log each day. The Hot and Cold Holding
Temperature Log and the Damaged or Discarded Product Log are to be kept on file for a minimum of 1 year.
BY___________________________________.
DATE REVIEWED_____________________________________
BY__________________________________.
DATE REVISED_______________________________________
BY__________________________________.
Preventing Cross-Contamination During

Storage and Preparation
Preventing Cross-Contamination During Storage and Preparation
PURPOSE:
To reduce foodborne illness by preventing unintentional contamination of food.
SCOPE:
This procedure applies to anyone who is responsible for receiving, storing, preparing, and serving food.
KEYWORDS:
Cross-Contamination, Preparation, Contamination, Storage, Receiving
INSTRUCTIONS:
3. Wash hands properly. Refer to the Washing Hands SOP.
4. Avoid touching ready-to-eat food with bare hands. Refer to Using Suitable Utensils When Handling Ready-To-Eat
Foods SOP.
5. Separate raw animal foods, such as eggs, fish, meat, and poultry, from ready-to-eat foods, such as lettuce, cut
melons, and lunch meats during receiving, storage, and preparation.
6. Separate different types of raw animal foods, such as eggs, fish, meat, and poultry, from each other, except when
combined in recipes.
7. Store raw animal foods in refrigerators or walk-in coolers by placing the raw animal foods on shelves in order of
cooking temperatures with the raw animal food requiring the highest cooking temperature, such as chicken, on the
lowest shelf.
8. Separate unwashed fruits and vegetables from washed fruits and vegetables and other ready-to-eat foods.
9. Use only dry, cleaned, and sanitized equipment and utensils. Refer to Cleaning and Sanitizing Food Contact Surfaces
SOP for proper cleaning and sanitizing procedure.
10. Touch only those surfaces of equipment and utensils that will not come in direct contact with food.
11. Place food in covered containers or packages, except during cooling, and store in the walk-in refrigerator or cooler.
12. Designate an upper shelf of a refrigerator or walk-in cooler as the "cooling"shelf. Uncover containers of food during
the initial quick cool-down phase to facilitate cooling.
13. Clean the exterior surfaces of food containers, such as cans and jars, of visible soil before opening.
14. Store damaged goods in a separate location. Refer to Segregating Damaged Goods SOP.
MONITORING:
1. A designated foodservice employee will continually monitor food storage and preparation to ensure that food is not
cross-contaminated.
CORRECTIVE ACTIONS:
2. Separate foods found improperly stored.
3. Discard ready-to-eat foods that are contaminated by raw eggs, raw fish, raw meat, or raw poultry.
The foodservice manager will visually observe that employees are following these procedures and taking all necessary
corrective actions during all hours of operation. The foodservice manager will periodically check the storage of foods
during hours of operation and complete the Food Safety Checklist daily. The Food Safety Checklist will be kept on file
for a minimum of 1 year. Foodservice employees will document any discarded food on the Damaged and Discarded
Product Log. The foodservice manager will verify that appropriate corrective actions are being taken by reviewing,
initialing, and dating the Damaged and Discarded Product Log each day. The Damaged and Discarded Product Log is to
BY___________________________________.
DATE REVIEWED_____________________________________
BY__________________________________.
DATE REVISED_______________________________________
BY__________________________________.
PRODUCE FRUIT - DELIVERY
1. Make sure when produce is delivered packages are in good conditions. If not inform
immediately to your supervisor to be returned.
2. Following F.I.F.O organize delivery as old in front of newone or old on top of new.
3. With a permanent marker, mark the delivery date on both sides of the produce box.
4. Using stickers, "USE FIRST" put on a visible side of box of old produce.
Receiving Deliveries
Receiving Deliveries
PURPOSE:
To ensure that all food is received fresh and safe when it enters the foodservice operation and to transfer food to
proper storage as quickly as possible.
SCOPE:
This procedure applies to foodservice employees who handle, prepare, or serve food.
KEYWORDS:
Cross-Contamination, Temperatures, Receiving, Holding, Frozen Goods, Delivery
INSTRUCTIONS:
3. Schedule deliveries to arrive at designated times during operational hours.
4. Post the delivery schedule, including the names of vendors, days and times of deliveries, and drivers names.
5. Establish a rejection policy to ensure accurate, timely, consistent, and effective refusal and return of rejected goods.
6. Organize freezer and refrigeration space, loading docks, and store rooms before deliveries.
7. Gather product specification lists and purchase orders, temperature logs, calibrated thermometers, pens, flashlights,
and clean loading carts before deliveries. Refer to the Using and Calibrating Thermometers SOP.
8. Keep receiving area clean and well lighted.
9. Do not touch ready-to-eat foods with bare hands.
10. Determine whether foods will be marked with the date arrival or the use by date and mark accordingly upon
receipt.
11. Compare delivery invoice against products ordered and products delivered.
12. Transfer foods to their appropriate locations as quickly as possible.
MONITORING:
1. Inspect the delivery truck when it arrives to ensure that it is clean, free of putrid odors, and organized to prevent
cross-contamination. Be sure refrigerated foods are delivered on a refrigerated truck.
2. Check the interior temperature of refrigerated trucks.
3. Confirm vendor name, day and time of delivery, as well as drivers identification before accepting delivery. If drivers
name is different from what is indicated on the delivery schedule, contact the vendor immediately.
4. Check frozen foods to ensure that they are all frozen solid and show no signs of thawing and refreezing, such as the
presence of large ice crystals or liquids on the bottom of cartons.
5. Check the temperature of refrigerated foods.
- For fresh meat, fish, and poultry products, insert a clean and sanitized thermometer into the center of the product to
ensure a temperature of 41 F or below. The temperature of milk should be 45 F or below
- For packaged products, insert a food thermometer between two packages being careful not to puncture the wrapper.
If the temperature exceeds 41 F, it may be necessary to take the internal temperature before accepting the product.
- For eggs, the interior temperature of the truck should be 45 F or below.
6. Check dates of milk, eggs, and other perishable goods to ensure safety and quality.
7. Check the integrity of food packaging.
CORRECTIVE ACTIONS:
2. Reject the following:
- Frozen foods with signs of previous thawing
- Cans that have signs of deterioration, such as swollen sides or ends, flawed seals or seams, dents, or rust
- Punctured packages
- Foods with out-dated expiration dates
- Foods that are out of safe temperature zone or deemed unacceptable by the established rejection policy
Record the temperature and the corrective action on the delivery invoice or on the Receiving Log. The foodservice
manager will verify that foodservice employees are receiving products using the proper procedure by visually
monitoring receiving practices during the shift and reviewing the Receiving Log at the close of each day. Receiving Logs
are kept on file for a minimum of 1 year.
BY___________________________________.
DATE REVIEWED_____________________________________
BY__________________________________.
DATE REVISED_______________________________________
BY__________________________________.
REFILL THE MACHINES

1. MIX LOW indicator light is located on the front of the machine. When the light is
flashing this indicates that the mix hopper has a low supply of mix and should be refilled
as soon as possible.
2. Always maintain at least 3" of mix inside the Hopper. If you unintentionally add mix,
a freeze-up may occur. This will cause damage to the machine, which in effect the
customer will leave unsatisfied.
3. First take from walk-in cooler any "use first" label stickers that are on yogurt cartons.
4. Always keep walk-in cooler door closed to maintain proper temperature level.
5. Shake well minimum 5 seconds before using it.
6. Pour it slowly into correct compartment of the machine to prevent mixing it with the
wrong flavor.
7. Make sure nothing is left in the carton after folding the carton flat looking to be
discarded.
8. The machine can be filled at least 1 inch from top of the mix hopper, shake product
well before opening.
Important Note: When opening the cartons, do not touch the rim where the product is
poured from. Under no circumstances should any object or any part of a person's body
come in contact with the product.
REGISTER DISPLAY MENU AND TV

CLEANING
1. Three times a week dust off the appliances.
2. Clean them with a duster brush.
REGISTER OPERATOR CASH POLICIES AND

PROCEDURES ACKNOWLEDGEMENT
Register operator cash policies are written to ensure all employees handling cash have a
clear and thorough understanding of how cash is to be handled in "Cups". Adhering to
the policies will help reduse the chances of errors and cash shortages occurring. These
policies also safeguard the integrity of our cash register operators if they are correctly
followed.
Please read the policy carefully and contact your supervisor if you do not understand any
of the following policies:
CASH HANDLING POLICIES:
- Register operators are fully accountable and responsible for the efficient and accurate
operation of the cash register.
- Register operators are responsible for the integrity and protection of the cash in the
register.
- Consistent shortage or overages will result in disciplinary action.
- Register operator voids/discounts exceeding 2.5% of sales are considered
unsatisfactory performance.
TERMINATION:
The following will result in immediate termination:
- Misuse of coupons, discounts or voids
- Failure to ring in sales
- Giving free food to friends, relatives or employees
- Register manipulation of any type
- Theft of any type
- Allowing any other employee access to your register
- If a consistent disregard of following company cash control policies and procedures is
evident or if there is an excessive shortage or overage, immediate termination may result
pending review.
- No termination of a crew person for this policy can be done without review and approval
by the Manager and Human Resources Manager.
NOTATION OF PERFORMANCE
- Any register operator who has knowingly not followed company cash control policies
and procedures will face NOTATION OF PERFORMANCE.
- In accordance with existing disciplinary procedures regardless of a cash overage or
shortage.
- Register operators whose register banks in excess of $5.00, over or short may face
NOTATION OF PERFORMANCE
- Register operator void/discount guideline is 3.5% of sales.
- Register operator violations of cash control policicies and procedures will be
documented on the "Disciplinary Notice" form kept permanently in the employee
personnel file.
- If a register operator has gone 6 months without a cash control violation, all previous
"NOTATION OF PERFORMANCE" may be disregarded but not removed from the file.
ACKNOWLEDGEMENT SHEET:
I have read and understood the above Cups' register operator policies and procedures.
I acknowledge that I have received a copy and agree to abide by the terms and
conditions outlined in the policy.
___________________________________________________________
__________________
EMPLOYEES SIGNATURE
DATE
Reheating Potentially Hazardous Foods
Reheating Potentially Hazardous Foods

PURPOSE:
To prevent foodborne illness by ensuring that all foods are reheated to the appropriate internal temperature.
SCOPE:
KEYWORDS:
Cross-Contamination, Temperatures, Reheating, Holding, Hot Holding
INSTRUCTIONS:
SOP.
3. If State or local requirements are based on the 2009 FDA Food Code, heat processed, ready-to-eat foods from a
package or can, such as canned green beans or prepackaged breakfast burritos, to an internal temperature of at least
135 F for 15 seconds for hot holding.
4. Reheat the following products to 165 F for 15 seconds:
- Any food that is cooked, cooled, and reheated for hot holding
- Leftovers reheated for hot holding
- Products made from leftovers, such as soup
- Precooked, processed foods that have been previously cooled
5. Reheat food for hot holding in the following manner if using a microwave oven:
- Heat processed, ready-to-eat foods from a package or can to at least 135 F for 15 seconds
- Heat leftovers to 165 F for 15 seconds
- Rotate (or stir) and cover foods while heating
- Allow to sit for 2 minutes after heating
6. Reheat all foods rapidly. The total time the temperature of the food is between 41 F and 165 F may not exceed 2
hours.
7. Serve reheated food immediately or transfer to an appropriate hot holding unit.
MONITORING:
1. Use a clean, sanitized, and calibrated probe thermometer.
2. Take at least two internal temperatures from each pan of food.
CORRECTIVE ACTIONS:
2. Continue reheating and heating food if the internal temperature does not reach the required temperature.
Foodservice employees will record product name, time, the two temperatures/times, and any corrective action taken on
the Cooking and Reheating Temperature Log. Foodservice manager will verify that foodservice employees have taken
the required reheating temperatures by visually monitoring foodservice employees during the shift and reviewing,
initialing, and dating the Cooking and Reheating Temperature Log at the close of each day. The temperature logs are
kept on file for a minimum of 1 year.
BY___________________________________.
DATE REVIEWED_____________________________________
BY__________________________________.
DATE REVISED_______________________________________
BY__________________________________.
Serving Food
Serving Food
PURPOSE:
To prevent foodborne illness by ensuring that all foods are served in a sanitary manner.
SCOPE:
This procedure applies to foodservice employees who serve food.
KEYWORDS:
Cross-Contamination, Service
INSTRUCTIONS:
SOP.
3. Follow the employee health policy. (Employee health policy is not included in this resource.)
4. Wash hands before putting on gloves, each time the gloves are changed, when changing tasks, and before serving
food with utensils. Refer to the Washing Hands SOP.
5. Avoid touching ready-to-eat foods with bare hands. Refer to the Using Suitable Utensils when Handling Ready-To-Eat
Foods SOP.
6. Handle plates by the edge or bottom; cups by the handle or bottom; and utensils by the handles.
7. Store utensils with the handles up or by other means to prevent contamination.
8. Hold potentially hazardous food at the proper temperature. Refer to the Holding Hot and Cold Potentially Hazardous
Foods SOP.
9. Serve food with clean and sanitized utensils.
10. Store in-use utensils properly. Refer to the Storing In-Use Utensils SOP.
11. Date mark and cool potentially hazardous foods or discard leftovers. Refer to the Date Marking Ready-to-Eat,
Potentially Hazardous Foods, and Cooling Potentially Hazardous Foods SOPs.
MONITORING:
1. A designated foodservice employee will visually observe that food is being served in a manner that prevents
contamination during all hours of service.
CORRECTIVE ACTIONS:
2. Replace improperly handled plates, cups, or utensils.
3. Discard ready-to-eat food that has been touched with bare hands.
4. Follow the corrective actions identified in the Washing Hands; Using Suitable Utensils When Handling Ready-To-Eat
Foods; Date Marking Ready-to-Eat, Potentially Hazardous Foods; Cooling Potentially Hazardous Foods; and Holding Hot
and Cold Potentially Hazardous Foods SOPs.
The foodservice manager will periodically check the storage and use of utensils during service. In addition, the
foodservice manager will complete the Food Safety Checklist daily. The Food Safety Checklist is to be kept on file for a
minimum of 1 year.
BY___________________________________.
DATE REVIEWED_____________________________________
BY__________________________________.
DATE REVISED_______________________________________
BY__________________________________.
STAINLESS STEEL CLEANING

1. Clean any stainless steel ogjects with white towel and stainless steel spray cleaner.
2. This has to be done at opening, closing ot as necessary.
Storing and Using Poisonous or Toxic

Chemicals
Storing and Using Poisonous or Toxic Chemicals
PURPOSE:
To prevent foodborne illness by chemical contamination.
SCOPE:
This procedure applies to foodservice employees who use chemicals in the location.
KEYWORDS:
Chemicals, Cross-Contamination, Contamination, Material Safety Data Sheet
INSTRUCTIONS:
3. Designate a location for storing the Material Safety Data Sheets (MSDS).
4. Follow manufacturers directions for specific mixing, storing, and first aid instructions on the chemical containers in
the MSDS.
5. Label and date all poisonous or toxic chemicals with the common name of the substance.
6. Store all chemicals in a designated secured area away from food and food contact surfaces using spacing or
partitioning.
7. Limit access to chemicals by use of locks, seals, or key cards.

8. Maintain an inventory of chemicals.
9. Store only chemicals that are necessary to the operation and maintenance of the location.
10. Mix, test, and use sanitizing solutions as recommended by the manufacturer and the State or local health
department.
11. Use the appropriate chemical test kit to measure the concentration of sanitizer each time a new batch of sanitizer is
mixed.
12. Do not use chemical containers for storing food or water.
13. Use only hand sanitizers that comply with the 2009 FDA Food Code. Confirm with the manufacturer that the hand
sanitizers used meet the requirements of the 2009 FDA Food Code.
14. Label and store first aid supplies in a container that is located away from food or food contact surfaces.
15. Label and store medicines for employee use in a designated area and away from food contact surfaces. Do not
store medicines in food storage areas.
16. Store refrigerated medicines in a covered, leak proof container where they are not accessible to children and
cannot contaminate food.
MONITORING:
1. Foodservice employees and foodservice manager will visually observe that chemicals are being stored, labeled, and
used properly during all hours of operation.
CORRECTIVE ACTIONS:
2. Discard any food contaminated by chemicals.
3. Label and properly store any unlabeled or misplaced chemicals.
The foodservice manager will complete the Food Safety Checklist daily to indicate that monitoring is completed.
Foodservice employees will record the name of the contaminated food, date, time, and the reason why the food was
discarded on the Damaged and Discarded Product Log. The foodservice manager will verify that appropriate corrective
actions are being taken by reviewing, initialing, and dating the Damaged and Discarded Product Log each day. The
Food Safety Checklist and Damaged and Discarded Product Logs are kept on file for a minimum of 1 year.
BY___________________________________.
DATE REVIEWED_____________________________________
BY__________________________________.
DATE REVISED_______________________________________
BY__________________________________.
STRAWBERRY PREPARATION - 3 days

holding time
Following your store prep chart, have prep ready in correct containers for morning and
night shift.
1. Alway wash your hands properly before and after finishing any task. This will
minimize the possibility of cross contamination and helath hazards.
2. Tools needed: cutting board and strawberry stem remover.
3. Using a fruit strainer rinse with cold water. Never use hot water because it can
deteriorate the fruit.
4. When using any type of knife or blade wear cut-resistant gloves, with plastic gloves
over.
5. Cut the strawberry leaves and discard it, then cut the strawberry in half (horizontal
direction) and in small pieces cut the rest in vertical direction.
6. make sure you prepare the number of quarts on the pre-chart.
8. After use wash tools immediately, do not leave any sharp blades in sink. This can
TABLES AND CHAIRS CLEANING
1. Clean tables and chairs with 2 different towels and ECOLAB Glass force 225 cleaner
spray with white for the tables and blue for the chairs.
2. After using towels place them inside the sanitizer bucket.
3. Have two different sanitizer buckets, one for chairs with blue towel in it and one for
table with the white towel in it.
4. Make sure table side boards are wiped down.
5. Chairs should be wiped down each and every time they get dirty.
6. This has to be done at opening, closing, or as necessary.
7. Wash your hands after finisshing the task and then return to your position.
TOPPING DELIVERY
1. Open boxes with safety box cutter.
2. Following F.I.F.O (First In First Out) place boxes where assigned. Old one on top of
the new products or old on in front of new product.
3. Make sure that "USE FIRST" stickers are placed on every visible open product case or
old case, when new delivery comes in.
4. Always wash your hands properly before starting and after finishing any task. This
will minimize the possiblity of cross contamination and helath hazards. Plastic gloves will
be needed for the following tasks.
5. Put holding time on every box, which indicates opeing day of the bag, ot its expiration
dates. For dry toppings back-ups (14 days of holding time) and for frozen toppings (14
days).
6. Old products should bever be mixed with new ones (F.I.F.O).
7. Using 1/6 sized 2 1.2 inch or 1/6 sized 4 inch clear pan container until the rim. To
cover it use a 1/6 sized clear lid.
9. Follow prep chart to have backups ready as needed.
10. Place the backup pans on the assigned shelf.
PROPER ROTATION
1. Always wash your hands properly before starting and after finishing any tasks. This
will minimmize the possibility of cross contamination and health hazards. Plastic gloves
will be needed for all food handling tasks.
2. Every morning turn on Topping Cooler to reach 38-40 degrees F (a small thermometer
should be inside the coller to always monitor the temperature). At closing make sure you
turn the cooler off. Cover alltoppings with clear lids and take them out of the cooler so
they can be stored in the walk-in cooler, with use first stickers on.
3. Make sure to take the stainless divider bars out to be washed. Dry toppings can stay
in the counter insert covered with lids and with use first stickers on, but make sure all
counter inserts are wiped down and clean.
4. The Concept Image is to look full, delicious and fresh to eat at all times.
5. Make sure all spoons are ponting to the same left corner direction; this make it look
more organized.
6. At opening through closing follow up proper rotation (F.I.F.O.).
7. When refill is needed for any topping bring out a full container of the smae topping to
replace the empty one, then remove the topping from the counter and take it to the
kitchen. Place the removed container onto the back up shelf with a use first sticker.
Discard small residues and place the empty container inside of the dish WASH
compartment. Follow this procedure for every topping refill.
NOTE: When customers mix toppings wash your hands, wear plastic gloves, using a
topping spoon, take them out of the wrong pan of toppings and discard.
8. Throughout the day until closing, the borders around all toppings and the counter
have to be cleaned. Use a small food brush and a 1/6 sized 2 1/2 inch clear pan
container to clean any spots diificult to clean due to the small spaces between toppings.
9. Placed 2 adequate sanitizer buckets filled 1/2 way one of them with a clean white
towel inside and the other with a blue towel. Change towel as needed and the sanitizer
water every 4 hours or as needed.
- NOTE: White towel must be used with all food contact surfaces such as tables,
machines, scales and dividers, etc. Blue towels must be used with none food contact
surfaces such as chairs, couches, doors, etc.
10. Make sure towels are always placed inside sanitzer bucket after every use to
minimize bacteria. When needed wipe down the borders and sides of stand to maintain
cleanliness.
11. Be aware that it is critical to keep all NUT crocks next to each other to avoid
customers scattering the nuts to other products; preventing any type of allergic
reactions.
Transporting Food to Remote Sites Satellite Locations

Transporting Food to Remote Sites (Satellite Locations)
PURPOSE:
To prevent foodborne illness by ensuring that food temperatures are maintained during transportation and
contamination is prevented.
SCOPE:
This procedure applies to foodservice employees who transport food from a central location to remote sites (satellite
locations).
KEYWORDS:
Hot Holding, Cold Holding, Reheating, Cooling, Transporting Food
INSTRUCTIONS:
3. If State or local health department requirements are based on the 2009 FDA Food Code:
- Keep frozen foods frozen during transportation.
- Maintain the temperature of refrigerated, potentially hazardous foods at 41 F or below and cooked foods that are
transported hot at 135 F or above.
4. Use only food carriers for transporting food approved by the National Sanitation Foundation International or that
have otherwise been approved by the state or local health department.

5. Prepare the food carrier before use:
- Ensure that all surfaces of the food carrier are clean.
- Wash, rinse, and sanitize the interior surfaces.
- Ensure that the food carrier is designed to maintain cold food temperatures at 41 F and hot food temperatures at
135 F or above.
- Place a calibrated stem thermometer in the warmest part of the carrier if used for transporting cold food, or the
coolest part of the carrier if used for transporting hot food. Refer to the Using and Calibrating Thermometers SOP.
- Pre-heat or pre-chill the food carrier according to the manufacturers recommendations.
6. Store food in containers suitable for transportation. Containers should be:
- Rigid and sectioned so that foods do not mix.
- Tightly closed to retain the proper food temperature.
- Nonporous to avoid leakage
- Easy-to-clean or disposable
- Approved to hold food
7. Place food containers in food carriers and transport the food in clean trucks, if applicable, to remote sites as quickly
as possible.
8. Follow Receiving Deliveries SOP when food arrives at remote site.
MONITORING:
1. Check the air temperature of the food carrier to ensure that the temperature suggested by the manufacturer is
reached prior to placing food into it.
2. Check the internal temperatures of food using a calibrated thermometer before placing it into the food carrier. Refer
to the Holding Hot and Cold Potentially Hazardous Foods SOP for the proper procedures to follow when taking holding
temperatures.
CORRECTIVE ACTIONS:
2. Continue heating or chilling food carrier if the proper air temperature is not reached.
3. Reheat food to 165 F for 15 seconds if the internal temperature of hot food is less than 135 F. Refer to the
Reheating Potentially Hazardous Foods SOP.
4. Cool food to 41 F or below using a proper cooling procedure if the internal temperature of cold food is greater than
41 F. Refer to the Cooling Potentially Hazardous Foods SOP for the proper procedures to follow when cooling food.
5. Discard foods held in the danger zone for greater than 4 hours.
Before transporting food to remote sites, foodservice employees will record food carrier temperature, food product
name, time, internal temperatures, and any corrective action taken on the Hot and Cold Holding Temperature Log.
Upon receipt of food at remote sites, foodservice employees will record receiving temperatures and corrective action
taken on the Receiving Log. The foodservice manager at central locations will verify that foodservice employees are
following this SOP by visually observing employees and reviewing and initialing the Hot and Cold Holding Temperature
Log daily. The foodservice manager at the remote site(s) will verify that foodservice employees are receiving foods at
the proper temperature and following the proper receiving procedures by visually observing receiving practices during
the shift and reviewing and initialing the Receiving Log daily. All logs are kept on file for a minimum of 1 year. The
foodservice manager will complete the Food Safety Checklist daily. The Food Safety Checklist is to kept on file for a
minimum of 1 year.
BY___________________________________.
DATE REVIEWED_____________________________________
BY__________________________________.
DATE REVISED_______________________________________
BY__________________________________.
Using and Calibrating Thermometers

Using and Calibrating Thermometers
PURPOSE:
To prevent foodborne illness by ensuring that the appropriate type of thermometer is used to measure internal product
temperatures and that thermometers used are correctly calibrated for accuracy.
SCOPE:
This procedure applies to foodservice employees who prepare, cook, and cool food.
KEYWORDS:
Thermometers, Calibration
INSTRUCTIONS:
3. Follow the food thermometer manufacturers instructions for use. Use a food thermometer that measures
temperatures from 0 F (-18C) to 220 F (104C) and is appropriate for the temperature being taken. For example:
- Temperatures of thin products, such as hamburgers, chicken breasts, pizza, filets, nuggets, hot dogs, and sausage
patties, must be taken using a thermistor or thermocouple with a thin probe.
- Bimetallic, dial-faced stem thermometers are accurate only when measuring temperatures of thick foods. They may
not be used to measure temperatures of thin foods. A dimple mark located on the stem of the thermometer indicates
the maximum food thickness that can be accurately measured.
- Use only oven-safe, bimetallic thermometers when measuring temperatures of food while cooking in an oven.
4. Have food thermometers easily-accessible to foodservice employees during all hours of operation.
5. Clean and sanitize food thermometers before each use. Refer to the Cleaning and Sanitizing Food Contact Surfaces
SOP for the proper procedure to follow.
6. Store food thermometers in an area that is clean and where they are not subject to contamination.
MONITORING:
1. Foodservice employees will use either the ice-point method or boiling-point method to verify the accuracy of food
thermometers. This is known as calibration of the thermometer.
2. To use ice-point method
- Insert the thermometer probe into a cup of crushed ice.
- Add enough cold water to remove any air pockets that might remain.
- Allow the temperature reading to stabilize before reading temperature.
- Temperature measurement should be 32 F (+ 2 F) [or 0C (+ 1C)]. If not, adjust according to manufacturers
instructions.
3. To use boiling-point method
- Immerse at least the first two inches of the probe into boiling water.
- Allow the temperature reading to stabilize before reading temperature.
- Reading should be 212 F (+ 2 F) [or 100C (+ 1C)]. This reading may vary at higher altitudes. If adjustment is
required, follow manufacturers instructions.
4. Foodservice employees will check the accuracy of the food thermometers
- At regular intervals (at least once per week)
- If dropped
- If used to measure extreme temperatures, such as in an oven
- Whenever accuracy is in question
CORRECTIVE ACTIONS:
2. For an inaccurate, bimetallic, dial-faced thermometer, adjust the temperature by turning the dial while securing the
calibration nut (located just under or below the dial) with pliers or a wrench.
3. For an inaccurate, digital thermometer with a reset button, adjust the thermometer according to manufacturers
instructions.
4. If an inaccurate thermometer cannot be adjusted on-site, discontinue using it, and follow manufacturers instructions
for having the thermometer calibrated.

5. Retrain employees who are using or calibrating food thermometers improperly.
Foodservice employees will record the calibration temperature and any corrective action taken, if applicable, on the
Thermometer Calibration Log each time a thermometer is calibrated. The foodservice manager will verify that
foodservice employees are using and calibrating thermometers properly by making visual observations of the
employees during the calibration process and all operating hours. The foodservice manager will review and initial the
Calibration Log daily. The Calibration Log will be kept on file a minimum of 1 year. The foodservice manager will
complete the Food Safety Checklist daily. The Food Safety Checklist is to be kept on file for a minimum of 1 year.
BY___________________________________.
DATE REVIEWED_____________________________________
BY__________________________________.
DATE REVISED_______________________________________
BY__________________________________.
Using Suitable Utensils When Handling

Ready-to-Eat Foods
Using Suitable Utensils When Handling Ready-to-Eat Foods
PURPOSE:
To prevent foodborne illness due to hand-to-food cross-contamination.
SCOPE:
This procedure applies to foodservice employees who prepare, handle, or serve food.
KEYWORDS:
Ready-to-Eat Food, Cross-Contamination
INSTRUCTIONS:
3. Use proper handwashing procedures to wash hands and exposed arms prior to preparing or handling food or at
anytime when the hands may have become contaminated.
4. Do not use bare hands to handle ready-to-eat foods at any time unless washing fruits and vegetables.
5. Use suitable utensils when working with ready-to-eat food. Suitable utensils may include:
- Single-use gloves
- Deli tissue
- Foil wrap
- Tongs, spoodles, spoons, and spatulas
6. Wash hands and change gloves:
- Before beginning food preparation
- Before beginning a new task
After touching equipment such as refrigerator doors or utensils that have not been cleaned and sanitized
After contacting chemicals
When interruptions in food preparation occur, such as when answering the telephone or checking in a delivery
When handling money
Anytime a glove is torn, damaged, or soiled
Anytime contamination of a glove might have occurred
MONITORING:
1. A designated foodservice employee will visually observe that gloves or suitable utensils are used and changed at the
appropriate times during all hours of operation.
CORRECTIVE ACTIONS:
2. Discard ready-to-eat food touched with bare hands.
The foodservice manager will verify that foodservice workers are using suitable utensils by visually monitoring
foodservice employees during all hours of operation. The foodservice manager will complete the Food Safety Checklist
daily. The designated foodservice employee responsible for monitoring will record any discarded food on the Damaged
and Discarded Product Log. The Food Safety Checklist and Damaged and Discarded Food Log are kept on file for a
minimum of 1 year.
BY___________________________________.
DATE REVIEWED_____________________________________
BY__________________________________.
DATE REVISED_______________________________________
BY__________________________________.
Using Time Alone as a Public Health Control

to Limit Bacteria Growth in Potentially
Hazardous Foods
Using Time Alone as a Public Health Control to Limit Bacteria
Growth in Potentially Hazardous Foods
PURPOSE:
To prevent foodborne illness by ensuring that potentially hazardous foods are not held in the temperature danger zone
for more than 4 hours before being cooked or served.
SCOPE:
This procedure applies to foodservice employees that handle, prepare, cook, and serve food.
KEYWORDS:
Temperatures, Holding, Time As a Public Health Control
INSTRUCTIONS:
SOP.
3. If State or local health department requirements are based on the 2009 FDA Food Code, establish written
procedures that clearly identify the:
- Specific foods for which time rather than temperature will be used to limit bacteria growth.
- Corrective procedures that are followed to ensure that foods are cooled properly. Refer to the Cooling Potentially
Hazardous Foods SOP.
- Marking procedures used to indicate the time that is 4 hours past the point when the food is removed from
temperature control, such as an oven or refrigerator.
- Procedures that are followed when food is in the danger zone for greater than 4 hours.
4. Cook raw potentially hazardous food within 4 hours past the point when the food is removed from temperature
control.
5. Serve or discard cooked or ready-to-eat food within 4 hours past the time when the food is removed from
temperature control.
6. Avoid mixing different batches of food together in the same container. If different batches of food are mixed together
in the same container, use the time associated with the first batch of food as the time by which to cook, serve, or
discard all the food in the container.
MONITORING:
1. Foodservice employees will continually monitor that foods are properly marked or identified with the time that is 4
hours past the point when the food is removed from temperature control.
2. Foodservice employees will continually monitor that foods are cooked, served, or discarded by the indicated time.
CORRECTIVE ACTIONS:
2. Discard unmarked or unidentified food or food that is noted to exceed the 4-hour limit.
Foodservice employees will mark or otherwise identify food as specified in the Instructions Section of this SOP. The
foodservice manager will verify that foodservice employees are following this procedure by visually monitoring
foodservice employees and food handling during the shift. The foodservice manager will complete the Food Safety
Checklist daily. The Food Safety Checklist is to be kept on file for a minimum of 1 year.
BY___________________________________.
DATE REVIEWED_____________________________________
BY__________________________________.
DATE REVISED_______________________________________
BY__________________________________
Washing Fruits and Vegetables

Washing Fruits and Vegetables
PURPOSE:
To prevent or reduce risk of foodborne illness or injury by contaminated fruits and vegetables.
SCOPE:
KEYWORDS:
Fruits, Vegetables, Cross-Contamination, Washing
INSTRUCTIONS:
3. Wash hands using the proper procedure.
4. Wash, rinse, sanitize, and air-dry all food-contact surfaces, equipment, and utensils that will be in contact with
produce, such as cutting boards, knives, and sinks.
5. Follow manufacturers instructions for proper use of chemicals.
6. Wash all raw fruits and vegetables thoroughly before combining with other ingredients, including:
- Unpeeled fresh fruit and vegetables that are served whole or cut into pieces.
- Fruits and vegetables that are peeled and cut to use in cooking or served ready-to-eat.
7. Wash fresh produce vigorously under cold running water or by using chemicals that comply with the 2009 FDA Food
Code. Packaged fruits and vegetables labeled as being previously washed and ready-to-eat are not required to be
washed.
8. Scrub the surface of firm fruits or vegetables such as apples or potatoes using a clean and sanitized brush
designated for this purpose.
9. Remove any damaged or bruised areas.
10. Label, date, and refrigerate fresh-cut items.
11. Serve cut melons within 7 days if held at 41 F or below. Refer to the Date Marking Ready-to-Eat, Potentially
Hazardous Food SOP.
12. Do not serve raw seed sprouts to highly susceptible populations such as preschool-age children.
MONITORING:
1. The foodservice manager will visually monitor that fruits and vegetables are being properly washed, labeled, and
dated during all hours of operation.
2. Foodservice employees will check daily the quality of fruits and vegetables in cold storage.
CORRECTIVE ACTIONS:
2. Remove unwashed fruits and vegetables service and washed immediately before being served.
3. Label and date fresh cut fruits and vegetables.
4. Discard cut melons held after 7 days.
The foodservice manager will complete the Food Safety Checklist daily to indicate that monitoring is being conducted
as specified in this SOP. The Food Safety Checklist is to be kept on file for a minimum of 1 year.
BY___________________________________.
DATE REVIEWED_____________________________________
BY__________________________________.
DATE REVISED_______________________________________
BY__________________________________.
Washing Hands
Washing Hands
PURPOSE:
To prevent foodborne illness by contaminated hands.
SCOPE:
This procedure applies to anyone who handle, prepare, and serve food.
KEYWORDS:
Handwashing, Cross-Contamination
INSTRUCTIONS:
3. Post handwashing signs or posters in a language understood by all foodservice staff near all handwashing sinks, in
food preparation areas, and restrooms.
4. Use designated handwashing sinks for handwashing only. Do not use food preparation, utility, and dishwashing sinks
for handwashing.
5. Provide warm running water, soap, and a means to dry hands. Provide a waste container at each handwashing sink
or near the door in restrooms.
6. Keep handwashing sinks accessible anytime employees are present.
7. Wash hands:
- Before starting work
- During food preparation
- When moving from one food preparation area to another
- Before putting on or changing gloves
- After using the toilet
- After sneezing, coughing, or using a handkerchief or tissue
- After touching hair, face, or body
- After smoking, eating, drinking, or chewing gum or tobacco
- After handling raw meats, poultry, or fish
- After any clean up activity such as sweeping, mopping, or wiping counters
- After touching dirty dishes, equipment, or utensils
- After handling trash
- After handling money
- After any time the hands may become contaminated
8. Follow proper handwashing procedures as indicated below:
- Wet hands and forearms with warm, running water at least 100 F and apply soap.
- Scrub lathered hands and forearms, under fingernails, and between fingers for at least 10-15 seconds. Rinse
thoroughly under warm running water for 5-10 seconds.
- Dry hands and forearms thoroughly with single-use paper towels.
- Dry hands for at least 30 seconds if using a warm air hand dryer.
- Turn off water using paper towels.
- Use paper towel to open door when exiting the restroom.
9. Follow FDA recommendations when using hand sanitizers. These recommendations are as follows:
- Use hand sanitizers only after hands have been properly washed and dried.
- Use only hand sanitizers that comply with the 2009 FDA Food Code. Confirm with the manufacturers that the hand
sanitizers used meet these requirements.
- Use hand sanitizers in the manner specified by the manufacturer.
MONITORING:
1. A designated employee will visually observe the handwashing practices of the foodservice staff during all hours of
operation.
2. The designated employee will visually observe that handwashing sinks are properly supplied during all hours of
operation.
CORRECTIVE ACTIONS:
2. Ask employees that are observed not washing their hands at the appropriate times or using the proper procedure to
wash their hands immediately.
3. Retrain employee to ensure proper handwashing procedure.

The foodservice manager will complete the Food Safety Checklist daily to indicate that monitoring is being conducted
as specified. The Food Safety Checklist is to be kept on file for a minimum of 1 year.
BY___________________________________.
DATE REVIEWED_____________________________________
BY__________________________________.
DATE REVISED_______________________________________
BY__________________________________.
WATERMELON-CANTALOUPE PREPARATION
- 24 hours holding time
Always wash your hands prooperly before starting and after finishing any task. This will
1. Tools needed a cutting board and plastic knife.
2. Wash watermelon or cantaloupe with cold water. Never use hot water because it can
deteriorate the fruit.
3. When using any type of knief or blade wear cut-resistent gloves, with plastic gloves
over.
4. Slice off the top and the bottom of melon, stand it on end and slice through the
center, cut each half into sections, hold sections in one hand while you slowly remoce the
melon from ints rind. Finally cut them into small pieces.
5. Make sure you prepare the number of quarts on the prep-chart. Write holding time
stickers following prep chart and stick them on container.
YOCREAM PRODUCTS JULIAN DATE CODE

Yocream products are produced with a Julian date code on the top seal. Below is how to
read this information. For example: 1061 G2-4 15:33
106 = calendar day produced (January 1 =0, December 31 = 365, this example is April
16)
1 = last digit of the year in which it was produced (2011)
G2-4 = tank in which it was produced
15:33 = military time it was produced Or manufactured by.
Yogurt Delivery
1. Once product arrives, immediately place into cooler for thawing or freezer if it is not
going to be used soon. Handle the product with care: A drop or throw of the case will
cause damage to inner contents and can cause leakage of the product.
2. To store product in frozen stat, maintain temperature of 0F or less. Product has a 30
month shelf life from the date of manufacture if stored properly. See Yocream Product
Julian Date Code for instructions for instructions on reading code dates.
3. To thaw, place product in refrigerator at 38 - 40 degrees F for approximately 3 to 4
days.
4. Product should be used within 14 days of beginning of thaw.
5. To ensure freshness of product use the "First in - First out" rule: Use in "thaw Date"
order. Use product that was thawed first and the rest in date-thawed order. Enter date
yogurt case is opened for thawing on upper front left side of each individual carton.
OPEN PACKAGES WITH SAFETY BOX CUTTER

1. These yogurt cartons have to be placed inside walk-in cooler at 39-40 degrees F.
make sure the old cartons are in front of new ones; following First In, First Out (F.I.F.O).
This means that products should be used in the order in which they are delivered.
Ensure that these products are dated to use by dates to guarantee proper rotation.
2. Put yogurt cartons on top of a stainless steel tray, this will prevent any leaking when
cartons are damaged. There shouldn't be any yogurt cartons with out a stainless steel
tray.
3. Depending on your design store image, if there is any closed cases of frozen yogurt
left, put the delivery date in a visible side of the box and place it where indicated in your
walk-in coller. Always use a stainless steel tray under.
4. At closing, open the closed cases and following F.I.F.O follow same steps to put away
where indicated.
5. "USE FIRST" stickers should be used in any open product, so workers will know to use
it first.

Online HACCP Plan for Restaurant

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Online HACCP Plan for Restaurant

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Restaurant Example HACCP Plan

Food Safety Management System Overview and HACCP Plan

DESCRIPTION OF PROGRAM OVERVIEW AND FACILITY:

Manager: EXAMPLE HACCP PLAN

Email: EXAMPLE HACCP PLAN

Address: EXAMPLE HACCP PLAN

County: EXAMPLE HACCP PLAN

City: EXAMPLE HACCP PLAN

Food Safety Program Overview

6. Product/Menu Items By Each Process (Generally, Process 1, Process 2 and/or Process

DESCRIPTION OF PROGRAM OVERVIEW AND FACILITY

Food Safety Management System Overview

HACCP PROCEDURAL QUESTIONS AND ANSWERS

HACCP Procedural Questions: Buyer Specifications

Describe Establishment Requirements for Vendor Selection

HACCP Procedural Questions: Allergen Management

If yes, describe allergen input/ingredients

HACCP Procedural Questions: Safety Hazard Procedures

Describe basic procedures to eliminate output/menu items from

HACCP Procedural Questions: Soiled and Unsanitized Surfaces

Do soiled and unsanitized surfaces of equipment and utensils contact raw or

HACCP Procedural Questions: Daily Requirements (HACCP Builder

Raw animal foods do not contaminate cooked (ready-to-eat) food

Effective handwashing is practiced

Eating, smoking, and drinking in food preparation areas are prohibited

Toxic compounds are properly labeled, stored, and safely used

Food, food-packaging materials, and food-contact surfaces are not

An effective pest control system is in place

Hair restraints are used

Clean clothing is worn

The wearing of jewelry (other than a wedding ring) is prohibited

Temperature measuring devices (e.g., thermometer or temperature

Cooking and hot holding equipment (grills, ovens, steam tables,

Warewashing equipment is operated according to manufacturer' s

Toilet facilities are accessible to employees and maintained

VENDORS DETAIL REVIEW

HACCP Procedural Questions: All Vendors

CUSTOMERS DETAIL REVIEW

Inventory Items Review

3 Compartment Wash Sink

Paper Supply Storage Area (separate from food)

Cleaning Supply Storage Area (separate from food)

Dry Food Storage Area (separate from chemicals)

Utensil Storage Area (separate from chemicals)

Pan sheet 18x26 - 48

Peeler swivel ergonomic handle

Peeler tmepered nee action

Shelf drain 1/6 pan - 12

Handle mop yellow

Cutting Boards - Green - 2

Bucket mop w/wringer

Cart Utility 3 shelf

Disp napkins s/s

Dispenser bev 5 gallon

Duster wool feather

Dust pan - 2 lobby black

Food box - clear

Glove cut resistent medium - 2

Glove cut resistent small - 2

Signs wet floor - 2

Spoon 1/4 clear - 12

Spoon 8" clear - 72