HACCPBased Standard Operating Procedures

NationalFoodServiceManagementInstitute
TheUniversity ofMississippi NFSMIItemNumberET6305(Print)

2005

HACCPBasedSOPs

ThisprojecthasbeenfundedatleastinpartwithFederalfundsfromtheU.S.DepartmentofAgriculture, FoodandNutritionService,throughanagreementwiththeNationalFoodServiceManagementInstituteat TheUniversityofMississippi.Thecontentsofthispublicationdonotnecessarilyreflecttheviewsor policiesoftheU.S.DepartmentofAgriculture,nordoesmentionoftradenames,commercialproducts,or organizationsimplyendorsementbytheU.S.government. TheUniversityofMississippiisanEEO/TitleVI/TitleIX/Section504/ADA/ADEAemployer.

2005,NationalFoodServiceManagementInstitute,TheUniversityofMississippi.
Exceptasprovidedbelow,youmayfreelyusethetextandinformationcontainedinthisdocumentfornon profitoreducationaluseprovidingthefollowingcreditisincluded: SuggestedReferenceCitation: U.S.DepartmentofAgriculture,FoodandNutritionService,&NationalFoodServiceManagement Institute.(2005).HACCPbasedstandardoperating procedures(SOPs).University,MS:Author. ThephotographsandimagesinthisdocumentmaybeownedbythirdpartiesandusedbyTheUniversity ofMississippiunderalicensingagreement. TheUniversitycannot,therefore,grantpermissiontousethese images.Formoreinformation,pleasecontactnfsmi@olemiss.edu.

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HACCPBasedSOPs

NationalFoodServiceManagementInstitute TheUniversityofMississippi BuildingtheFutureThroughChildNutrition

TheNationalFoodServiceManagementInstitute(NFSMI)wasauthorizedbyCongress in1989andestablishedin1990atTheUniversityofMississippiinOxford.TheInstitute operatesunderagrantagreementwiththeUnitedStatesDepartmentofAgriculture,Food andNutritionService. PURPOSE ThepurposeofNFSMIistoimprovetheoperationofChildNutritionProgramsthrough research,educationandtraining,andinformationdissemination.TheAdministrative OfficesandDivisionsofTechnologyTransferandEducation andTrainingarelocatedin Oxford.TheDivisionofAppliedResearchislocatedatTheUniversityofSouthern MississippiinHattiesburg. MISSION ThemissionoftheNFSMIistoprovideinformationandservicesthatpromotethe continuousimprovementofChildNutritionPrograms. VISION ThevisionoftheNFSMIistobetheleaderinprovidingeducation,research,and resourcestopromoteexcellenceinChildNutritionPrograms. CONTACTINFORMATION Headquarters TheUniversityofMississippi Phone:8003213054 Fax:8003213061 www.nfsmi.org EducationandTrainingDivision TechnologyTransferDivision TheUniversityofMississippi 6JeanettePhillipsDrive P.O.Drawer188 University,MS386770188 AppliedResearchDivision TheUniversityofSouthernMississippi 118CollegeDrive#10077 Hattiesburg,MS394060001 Phone:6012665773 Fax:8882629631

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HACCPBasedSOPs

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HACCPBasedSOPs Acknowledgments
WRITTENANDDEVELOPEDBY TheresaStretch,MS,RD,CFSP GRAPHICDESIGNBY VickiHowe EXECUTIVEDIRECTOR
CharlotteB.Oakley,PhD,RD,FADA

TASKFORCEMEMBERS
StewartEidel StaffSpecialist MarylandDeptofEducation JaniceFabina Nutritionist USDA/FNSChildNutritionDivision EileenFerruggiaro Nutritionist USDA/FNSChildNutritionDivision MaryAnnGabriel FoodServiceSupervisor DivisionofFoodandNutritionServices MontgomeryCountyPublicSchools BethKing NationalFoodServiceManagementInstitute UniversityofMississippi MaryKlatko Administrator,Food&NutritionService HowardCountyPublicSchoolSystem JodyLydic AreaAssistant BaltimoreCountyPublicSchool GlendaR.Lewis SupervisoryConsumerSafetyOfficer RetailFoodProtectionTeam CenterforFoodSafety&AppliedNutrition OfficeofCompliance USFDA HollyMcPeak, PublicAffairsSpecialist USDA,FSIS,FoodSafetyEducation CindyRoberts JimmyLiu FoodSafetyInformationSpecialist USDA/FDAFoodborneIllnessEducation InformationCenter NationalAgriculturalLibrary PatrickA.Tague FoodServiceFieldOperationsManager CharlesCountyPublicSchools AlanM.Tart RegionalRetailFoodSpecialist USFDA,SoutheastRegionalOffice DarenZeller Food&NutritionTechnician HarfordCountyPublicSchools

HACCPBasedSOPs
REVIEWERS SincereappreciationisexpressedtotherepresentativesfromtheUnitedStates DepartmentofAgricultureandUnitedStatesFoodandDrugAdministratorswho contributedtheirtimeandexpertisetoreviewthesematerials. SpecialthankstoAlan Tartforhiscommitmentinthedevelopmentofthisproject. PILOTTEST WearegratefultotheStateagencies,stateschoolnutritionassociations,andtheschool nutrition professionalsinthe29stateswhoparticipatedinthepilottest.

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HACCPBasedSOPs

TableofContents
Introduction 1

HACCPBasedStandardOperatingProcedures CleaningandSanitizingFoodContactSurfaces.... ControllingTimeandTemperatureDuringPreparation CookingPotentiallyHazardousFoods... CoolingPotentiallyHazardousFoods DateMarkingandReadytoEat,PotentiallyHazardousFood .. HandlingaFoodRecall.. HoldingHotandColdPotentiallyHazardousFoods. PersonalHygiene PreventingContaminationatFoodBars PreventingCrossContaminationDuringStorageandPreparation ReceivingDeliveries.. ReheatingPotentiallyHazardousFoods ServingFood .. StoringandUsingPoisonousorToxicChemicals. TransportingFoodtoRemoteSites(SatelliteKitchens) UsingandCalibratingThermometers UsingSuitableUtensilsWhenHandlingReadytoEatFoods.. UsingTimeAloneasaPublicHealthControltoLimitBacteria GrowthinPotentiallyHazardousFoods.... WashingFruitsandVegetables.. WashingHands...

3 7 9 11 13 15 19 23 25 27 29 33 35 37 39 43 47 49 51 53

HACCPBasedStandardOperatingProceduresRecordKeeping............. CookingandReheatingTemperatureLog . CoolingTemperatureLog .. DamagedorDiscardedProductLog.. FoodContactSurfacesCleaningandSanitizingLog ProductionLog... ReceivingLog RefrigerationLog... ThermometerCalibrationLog FoodSafetyChecklist

57 59 61 63 65 67 69 71 73 75

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HACCPBasedSOPs

DevelopingaHACCPBasedFoodSafetyProgramWorksheets.. ComponentsofaComprehensiveFoodSafetyProgram .. SummaryTableofRecordKeepingforHACCPBasedSOP... SummaryTableforMonitoringandReviewingHACCPBased SOPRecord SummaryofCorrectiveActionsforHACCPBasedSOPs.... EmployeeFoodSafetyTrainingRecord NoCookProcess SameDayServiceProcess. ComplexFoodProcess..

79 83 85 91 99 105 107 109 111

ReferenceList.... ResourceList...

113 115

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HACCPBasedSOPs Introduction
Background TheU.S.DepartmentofAgriculture(USDA)hasissuedguidancefortheimplementation ofHazardAnalysisandCriticalControlPoint(HACCP)basedfoodsafetyprogramsin schoolsparticipatingintheNationalSchoolLunchProgram(NSLP)ortheSchool BreakfastProgram(SBP).Section111oftheChildNutritionandWICReauthorization Actof2004(PublicLaw108265)amendedsection9(h)oftheRichardB.Russell NationalSchoolLunchActbyrequiringschoolfoodauthorities(SFAs)toimplementa foodsafetyprogramforthepreparationandserviceofschoolmealsservedtochildren. TherequirementiseffectiveintheschoolyearbeginningJuly1,2005.Thefoodsafety programmustbebasedonHACCPprinciplesasoutlinedintheguidance. AllSFAsmusthaveafullyimplementedfoodsafetyprogramthatcomplieswithHACCP principlesorwiththeoptionalguidancenolaterthantheendofthe20052006school year.Forinformationspecifictotheimplementationoftheguidanceinyourstate, contactyourStateAgency.

HACCPBasedStandardOperatingProcedures(SOPs) TheNationalFoodServiceManagementInstitute(NFSMI)hasdevelopedHACCPbased StandardOperatingProceduresinconjunctionwithUSDAandFDA.Althoughthe NFSMISOPsincludeHACCPbasedprinciples,youshouldrememberthatSOPsare onlyonecomponentofyouroverallfoodsafetyprogram. ThisresourceprovidessampleHACCPbasedStandardOperatingProcedures(SOPs)and worksheetswhichcontaintheminimumelementsthatcanassistyouwhendeveloping yourfoodsafetyprogram.PrinttheHACCPbasedSOPsandcompletetheworksheets whichhavebeenincludedinthisresourceandyouwillseeamodelfordevelopingyour foodsafetyprogram. HACCPbasedSOPsincludethefollowingprinciples: Correctiveactions Monitoringprocedures Verificationprocedures Recordkeepingprocedures Yourfoodsafetyprogramshouldbespecifictomeettheneedsofeachfoodproduction andfoodservicefacilityinyourdistrict. YoumayneedtomodifytheSOPsand worksheetssotheycomplywithyourStateandlocalrequirements.Additional informationthatwillassistyouinthedevelopmentofyourfoodsafetyprogramis forthcomingandwillbeplacedontheNFSMIWebsiteat:www.nfsmi.org.

HACCPBasedSOPs
Adaptedfrom:UnitedStatesDepartmentofAgriculture,FoodandNutritionService.(June2005). GuidanceforSchoolFoodAuthorities:DevelopingaSchoolFoodServiceProgramBasedontheProcess ApproachtoHACCP Principles.UnitedStatesDepartmentofAgriculture,FoodandNutritionService. Author. http://www.fns.usda.gov/cnd/lunch/Downloadable/HACCPGuidance.pdf

HACCPBasedSOPs
CleaningandSanitizingFoodContactSurfaces
(SampleSOP)

PURPOSE: Topreventfoodborneillnessbyensuringthatall foodcontactsurfacesare properlycleanedandsanitized.

SCOPE: Thisprocedureappliestofoodserviceemployeesinvolvedincleaningand sanitizingfoodcontactsurfaces.

KEYWORDS: FoodContactSurface,Cleaning,Sanitizing

INSTRUCTIONS: 1. TrainfoodserviceemployeesonusingtheproceduresinthisSOP. 2. FollowStateorlocalhealthdepartmentrequirements. 3. Followmanufacturersinstructionsregardingtheuseandmaintenanceofequipment anduseofchemicalsforcleaningandsanitizingfoodcontactsurfaces.Referto StoringandUsingPoisonousorToxicChemicalsSOP. 4. IfStateorlocalrequirementsarebasedonthe2001FDAFoodCode,wash,rinse,and sanitizefoodcontactsurfacesof sinks,tables,equipment,utensils,thermometers, carts,andequipment: Beforeeachuse Betweenuseswhenpreparingdifferenttypesofrawanimalfoods,suchaseggs, fish,meat,andpoultry Betweenuseswhenpreparingreadytoeatfoodsandrawanimalfoods,suchas eggs,fish,meat,andpoultry Anytimecontaminationoccursorissuspected 5. Wash,rinse,andsanitizefoodcontactsurfacesofsinks,tables,equipment,utensils, thermometers,carts,andequipmentusingthefollowingprocedure: Washsurfacewithdetergentsolution. Rinsesurfacewithcleanwater. Sanitizesurfaceusingasanitizingsolutionmixedataconcentrationspecifiedon themanufacturerslabel. Placewetitemsinamannertoallowairdrying.

HACCPBasedSOPs
CleaningandSanitizingFoodContactSurfaces,continued
(SampleSOP) INSTRUCTIONS,continued: 6. Ifa3compartmentsinkisused,setupandusethesinkinthefollowingmanner: Inthefirstcompartment,washwithacleandetergentsolutionatorabove110 oF oratthetemperaturespecifiedbythedetergentmanufacturer. Inthesecondcompartment,rinsewithcleanwater. Inthethirdcompartment,sanitizewithasanitizingsolutionmixedata concentrationspecifiedonthemanufacturerslabelorbyimmersinginhotwater atorabove171oFfor30seconds.Testthechemicalsanitizerconcentrationby usinganappropriatetestkit. 7. Ifadishmachineisused: Checkwiththedishmachinemanufacturertoverifythattheinformationonthe dataplateiscorrect. Refertotheinformationonthedataplatefordeterminingwash,rinse,and sanitization(final)rinsetemperaturessanitizingsolutionconcentrationsand waterpressures,ifapplicable. Followmanufacturersinstructionsforuse. Ensurethatfoodcontactsurfacesreachasurfacetemperatureof160oForabove if usinghotwatertosanitize.

MONITORING: Foodserviceemployeeswill: 1. Duringallhoursofoperation,visuallyandphysicallyinspectfoodcontactsurfacesof equipmentandutensilstoensurethatthesurfacesareclean. 2. Ina3compartmentsink,onadailybasis: Visuallymonitorthatthewaterineachcompartmentisclean. Takethewatertemperatureinthefirstcompartmentofthesinkbyusinga calibratedthermometer. Ifusingchemicalstosanitize,testthesanitizerconcentrationbyusingthe appropriatetestkitforthechemical. Ifusinghotwatertosanitize,useacalibratedthermometertomeasurethewater temperature.RefertoUsingandCalibratingThermometersSOPs.

HACCPBasedSOPs
CleaningandSanitizingFoodContactSurfaces,continued
(SampleSOP)

MONITORING,continued: 3. Inadishmachine,onadailybasis: Visuallymonitorthatthewaterandtheinteriorpartsofthemachinearecleanand freeofdebris. Continuallymonitorthetemperatureandpressuregauges,ifapplicable,toensure thatthemachineisoperatingaccordingtothedataplate. Forhotwatersanitizingdishmachine,ensurethatfoodcontactsurfacesare reachingtheappropriatetemperaturebyplacingapieceofheatsensitivetapeona smallwareitemoramaximumregisteringthermometeronarackandrunningthe itemorrackthroughthedishmachine. Forchemicalsanitizingdishmachine,checkthesanitizerconcentrationona recentlywashedfoodcontactsurfaceusinganappropriatetestkit.

CORRECTIVEACTION: 1. RetrainanyfoodserviceemployeefoundnotfollowingtheproceduresinthisSOP. 2. Wash,rinse,andsanitizedirty foodcontactsurfaces.Sanitizefoodcontactsurfacesif itisdiscoveredthatthesurfaceswerenotproperlysanitized.Discardfoodthatcomes incontactwithfoodcontactsurfacesthathavenotbeensanitizedproperly. 3. Ina3compartmentsink: Drainandrefillcompartmentsperiodicallyandasneededtokeepthewaterclean. Adjustthewatertemperaturebyaddinghotwateruntilthedesiredtemperatureis reached. Addmoresanitizerorwater,asappropriate,untiltheproperconcentrationis achieved. 4. Inadishmachine: Drainandrefillthemachineperiodicallyandasneededtokeepthewaterclean. Contacttheappropriateindividual(s)tohavethemachinerepairedifthemachine isnotreachingtheproperwashtemperatureindicatedonthedataplate. Forahotwatersanitizingdishmachine,retestbyrunningthemachineagain.If theappropriatesurfacetemperatureisstillnotachievedonthesecondrun,contact theappropriateindividual(s)tohavethemachinerepaired.Wash,rinse,and sanitizeinthe3compartmentsinkuntilthemachineisrepairedorusedisposable singleservice/singleuseitemsifa3compartmentsinkisnotavailable. Forachemicalsanitizingdishmachine,checkthelevelofsanitizerremainingin bulkcontainer.Fill,ifneeded.Primethemachineaccordingtothe manufacturersinstructionstoensurethatthesanitizerisbeingpumpedthrough

HACCPBasedSOPs
CleaningandSanitizingFoodContactSurfaces,continued
(SampleSOP)

CORRECTIVEACTION,continued: themachine.Retest.Ifthepropersanitizerconcentrationlevelisnotachieved,stop usingthemachineandcontacttheappropriateindividual(s)tohaveitrepaired.Usea 3compartmentsinktowash,rinse,andsanitizeuntilthemachineisrepaired.

VERIFICATIONANDRECORDKEEPING: Foodserviceemployeeswillrecordmonitoringactivitiesandanycorrectiveactiontaken ontheFoodContactSurfacesCleaningandSanitizingLog. Thefoodservicemanager willverifythatfoodserviceemployeeshavetakentherequiredtemperaturesandtested thesanitizerconcentration byvisuallymonitoringfoodserviceemployeesduringtheshift andreviewing,initialing,anddatingtheFoodContactSurfacesCleaningandSanitizing Log.Thelogwillbekeptonfileforatleast1year. Thefoodservicemanagerwill completetheFoodSafetyChecklistdaily.TheFoodSafetyChecklististobekeptonfile foraminimumof1year.

DATEIMPLEMENTED:__________________ BY:_______________________

DATEREVIEWED:_____________________ BY:_______________________

DATEREVISED:_______________________ BY:_______________________

HACCPBasedSOPs
ControllingTimeandTemperatureDuringPreparation
(SampleSOP)

PURPOSE: Topreventfoodborneillnessbylimitingtheamountoftimethat potentiallyhazardousfoodsareheldinthetemperaturedangerzoneduringpreparation.

SCOPE: Thisprocedureappliestofoodserviceemployeeswhopreparefood. KEYWORDS: CrossContamination,TimeandTemperatureControl,Food Preparation,TemperatureDangerZone

INSTRUCTIONS: 1. TrainfoodserviceemployeesonusingtheproceduresinthisSOP. RefertotheUsing andCalibratingThermometersSOP. 2. FollowState orlocalhealthdepartmentrequirements. 3. Washhandspriortopreparingfoods. RefertotheWashingHandsSOP. 4. Usecleanandsanitizedequipmentandutensilswhilepreparingfood. 5. Separaterawfoodsfromreadytoeatfoodsbykeepingtheminseparatecontainers untilreadytouseandbyusingseparatedispensingutensils.RefertothePreventing CrossContaminationDuringStorageandPreparationSOP. 6. Prechillingredientsforcoldfoods,suchassandwiches,salads,andcutmelons,to 41F orbelowbeforecombiningwithotheringredients. 7. Preparefoodsasclosetoservingtimesasthemenuwillallow. 8. Preparefoodinsmallbatches. 9. Limitthetimeforpreparationofanybatchesoffoodsothatingredientsarenotat roomtemperatureformorethan30minutesbeforecooking,serving,orbeing returnedtotherefrigerator. 10. Ifpotentiallyhazardousfoodsarenotcookedorservedimmediatelyafterpreparation, quicklychill.RefertotheCoolingPotentiallyHazardousFoodsSOP.

MONITORING: 1. Useaclean,sanitized,andcalibratedprobethermometer,preferablyathermocouple. 2. Takeatleasttwointernaltemperaturesfromeachpanoffoodatvariousstagesof preparation. 3. Monitortheamountoftimethatfoodisinthetemperaturedangerzone. Itshouldnot exceed4hours.

HACCPBasedSOPs
ControllingTimeandTemperatureDuringPreparation, continued
(SampleSOP)

CORRECTIVEACTIONS: 1. RetrainanyfoodserviceemployeefoundnotfollowingtheproceduresinthisSOP. 2. Begin thecookingprocessimmediatelyafterpreparationiscompleteforanyfoods thatwillbeservedhot. 3. Rapidlycoolreadytoeatfoodsorfoodsthatwillbecookedatalatertime. 4. Immediatelyreturningredientstotherefrigeratoriftheanticipatedpreparation completiontimeisexpectedtoexceed30minutes. 5. Discardfoodheldinthetemperaturedangerzoneformorethan4hours.

VERIFICATIONANDRECORDKEEPING: Foodserviceemployeeswillrecord thedate,productname,startandendtimesof production,thetwotemperaturemeasurementstaken,anycorrectiveactionstaken,and theamountoffoodprepared on theProductionLog.Thefoodservicemanagerwillverify thatfoodserviceemployeesaretakingtherequiredtemperaturesandfollowingtheproper preparationprocedurebyvisuallymonitoringfoodserviceemployeesduringtheshiftand reviewing,initialing,anddatingtheProductionLogdaily. MaintaintheProductionLog asdirectedbyyourStateagency. ThefoodservicemanagerwillcompletetheFood SafetyChecklistdaily.TheFoodSafetyChecklististobekeptonfileforaminimumof 1year.

DATEIMPLEMENTED:__________________ BY:_______________________

DATEREVIEWED:_____________________ BY:_______________________

DATEREVISED:_______________________ BY:_______________________

HACCPBasedSOPs
CookingPotentiallyHazardousFoods
(SampleSOP)

PURPOSE: Topreventfoodborneillnessbyensuringthatallfoodsarecookedtothe appropriateinternaltemperature.

SCOPE: Thisprocedureappliestofoodserviceemployeeswhoprepareorservefood. KEYWORDS: CrossContamination,Temperatures,Cooking

INSTRUCTIONS: 1. TrainfoodserviceemployeesonusingtheproceduresinthisSOP.RefertotheUsing andCalibratingThermometersSOP. 2. FollowStateorlocalhealthdepartmentrequirements. 3. Ifarecipecontainsacombinationofmeatproducts,cooktheproducttothehighest requiredtemperature. 4. IfStateorlocalhealthdepartmentrequirementsarebasedonthe2001FDAFood Code,cookproductstothefollowingtemperatures: a. 145F for15seconds Seafood,beef,andpork Eggscookedtoorderthatareplacedontoaplateandimmediately served b. 155F for15seconds Groundproductscontainingbeef,pork,orfish Fishnuggetsorsticks Eggsheldonasteamtable CubedorSalisburysteaks c.165 F for15seconds Poultry Stuffedfish,pork,orbeef Pastastuffedwitheggs,fish,pork,orbeef(suchaslasagnaor manicotti) d.135 F for15seconds Fresh,frozen,orcannedfruitsandvegetablesthataregoingtobeheld onasteamtableorinahotbox

HACCPBasedSOPs
CookingPotentiallyHazardousFoods,continued
(SampleSOP)

MONITORING: 1. Useaclean,sanitized,andcalibratedprobethermometer,preferablyathermocouple. 2. Avoidinsertingthethermometerintopocketsoffatornearboneswhentaking internalcookingtemperatures. 3. Takeatleasttwointernaltemperaturesfromeachbatchoffoodbyinsertingthe thermometerintothethickestpartoftheproductwhich usually isinthecenter. 4. Takeatleasttwointernaltemperaturesofeachlargefooditem,suchasaturkey,to ensurethatallpartsoftheproductreachtherequiredcookingtemperature.

CORRECTIVEACTION: 1. RetrainanyfoodserviceemployeefoundnotfollowingtheproceduresinthisSOP. 2. Continuecookingfooduntiltheinternaltemperaturereachestherequired temperature. VERIFICATIONANDRECORDKEEPING: Foodserviceemployeeswillrecordproductname,time,thetwotemperatures/times,and anycorrectiveactiontakenontheCookingandReheatingTemperatureLog. Foodservicemanagerwillverifythatfoodserviceemployeeshastakentherequired cookingtemperaturesbyvisuallymonitoringfoodserviceemployeesandpreparation proceduresduringtheshiftandreviewing,initialing,anddatingthetemperaturelogatthe closeofeachday.TheCookingandReheatingTemperatureLogistobekeptonfilefor aminimumof1year. DATEIMPLEMENTED:__________________ BY:_______________________

DATEREVIEWED:_____________________ BY:_______________________

DATEREVISED:_______________________ BY:_______________________

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HACCPBasedSOPs
CoolingPotentiallyHazardousFoods
(SampleSOP)

PURPOSE: Topreventfoodborneillnessbyensuringthatallpotentiallyhazardous foodsarecooledproperly.

SCOPE: Thisprocedureappliestofoodserviceemployeeswhoprepareorservefood. KEYWORDS: CrossContamination,Temperatures,Cooling,Holding

INSTRUCTIONS: 1. TrainfoodserviceemployeesonusingtheproceduresinthisSOP.RefertotheUsing andCalibratingThermometersSOP. 2. FollowStateorlocalhealthdepartmentrequirements. 3. Modifymenus,productionschedules,andstaffworkhourstoallowfor implementationofpropercoolingprocedures. 4. Prepareandcoolfoodinsmallbatches. 5. Chillfoodrapidlyusinganappropriatecoolingmethod: Placefoodinshallowcontainersnomorethan4inchesdeepanduncoveredon thetopshelfinthebackofthewalkinorreachincooler. Useaquickchillunitsuchasablastchiller. Stirthefoodinacontainerplacedinanicewaterbath. Addiceasaningredient. Separatefoodintosmallerorthinnerportions. Prechillingredientsandcontainersusedformakingbulkitemssuchassalads. 6. IfStateorlocalrequirementsarebasedonthe2001FDAFoodCode,chillcooked, hotfoodfrom: 135Fto70Fwithin2hours.Takecorrectiveactionimmediatelyiffoodisnot chilledfrom135Fto70Fwithin2hours. 70Fto41Forbelowinremainingtime. Thetotalcoolingprocessfrom135F to41Fmaynotexceed6hours.Takecorrectiveactionimmediatelyiffoodis notchilledfrom135Fto41Fwithinthe6hourcoolingprocess. 7. Chillprepared,readytoeatfoodssuchastunasaladandcutmelonsfrom70Fto41 Forbelowwithin4hours.Takecorrectiveactionimmediatelyifreadytoeatfood isnotchilledfrom 70Fto41Fwithin4hours.

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HACCPBasedSOPs
CoolingPotentiallyHazardousFoods,continued
(SampleSOP)

MONITORING: 1. Useaclean,sanitized,andcalibratedprobethermometertomeasuretheinternal temperatureofthefoodduringthecoolingprocess. 2. Monitortemperaturesofproductseveryhourthroughoutthecoolingprocessby insertingaprobe thermometerintothecenterofthefoodandatvariouslocationsin theproduct.

CORRECTIVEACTION: 1. RetrainanyfoodserviceemployeefoundnotfollowingtheproceduresinthisSOP. 2. Reheatcooked,hotfoodto165Ffor15secondsandstartthecoolingprocessagain usingadifferentcoolingmethodwhenthefoodis: Above70Fand2hoursorlessintothecoolingprocessand Above41Fand6hoursorlessintothecoolingprocess. 3. Discardcooked,hotfoodimmediatelywhenthefoodis: Above70Fandmorethan2hoursintothecoolingprocessor Above41Fandmorethan6hoursintothecoolingprocess. 3. Useadifferentcoolingmethodforpreparedreadytoeatfoodswhenthefoodis above41Fandlessthan4hoursintothecoolingprocess. 4. Discardpreparedreadytoeatfoodswhenthefoodisabove41Fandmorethan4 hoursintothecoolingprocess. VERIFICATIONANDRECORDKEEPING: Foodserviceemployeeswillrecordtemperaturesandcorrectiveactionstakenonthe CoolingTemperatureLog.Foodserviceemployeeswillrecordiftherearenofoods cooledonanyworkingdaybyindicatingNoFoodsCooledontheCooling TemperatureLog.Thefoodservicemanagerwillverifythatfoodserviceemployeesare coolingfoodproperlybyvisuallymonitoringfoodserviceemployeesduringtheshiftand reviewing,initialing,anddatingthetemperaturelogeachworkingday.TheCooling TemperatureLogsaretobekeptonfileforaminimumof1year. DATEIMPLEMENTED:__________________ BY:_______________________ DATEREVIEWED:_____________________ BY:_______________________ DATEREVISED:_______________________ BY:_______________________

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HACCPBasedSOPs
DateMarkingReadytoEat,PotentiallyHazardousFood
(SampleSOP)

PURPOSE: Toensureappropriaterotationofreadytoeatfoodtopreventorreduce foodborneillnessfrom Listeriamonocytogenes.

SCOPE: Thisprocedureappliestofoodserviceemployeeswhoprepare,store,orserve food.

KEYWORDS: ReadytoEatFood,PotentiallyHazardousFood,DateMarking,Cross Contamination INSTRUCTIONS: 1. TrainfoodserviceemployeesonusingtheproceduresinthisSOP. Thebestpractice foradatemarkingsystemwouldbetoincludealabelwiththeproductname,theday ordate,andtimeitispreparedoropened.Examplesofhowtoindicatewhenthe foodispreparedoropenedinclude: Labelingfoodwithacalendardate,suchascutcantaloupe,5/26/05,8:00a.m., Identifyingthedayoftheweek,suchascutcantaloupe,Monday,8:00a.m., or Usingcolorcodedmarksortags,suchascutcantaloupe,bluedot,8:00a.m. meanscutonMondayat8:00a.m. 2. FollowStateorlocalhealthdepartmentrequirements. 3. Labelreadytoeat,potentially hazardousfoodsthatarepreparedonsiteandheldfor morethan24hours. 4. Labelanyprocessed,readytoeat,potentiallyhazardousfoodswhenopened,ifthey aretobeheldformorethan24hours. 5. Refrigerateallreadytoeat,potentiallyhazardousfoodsat41 Forbelow. 6. Serveordiscardrefrigerated,readytoeat,potentiallyhazardousfoodswithin7days. 7. Indicatewithaseparatelabelthedateprepared,thedatefrozen,andthedatethawed ofanyrefrigerated,readytoeat,potentiallyhazardousfoods. 8. Calculatethe7daytimeperiodbycountingonlythedaysthatthefoodisunder refrigeration.Forexample: OnMonday,8/1/05,lasagnaiscooked,properlycooled,andrefrigeratedwitha labelthatreads,Lasagna,Cooked,8/1/05. OnTuesday,8/2/05,thelasagnaisfrozenwithasecondlabelthatreads,Frozen, 8/2/05.Twolabelsnowappearonthelasagna.Sincethelasagnawasheld underrefrigerationfromMonday,8/1/05Tuesday,8/2/05,only1dayiscounted towardsthe7daytimeperiod.

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HACCPBasedSOPs
DateMarkingReadytoEat,PotentiallyHazardousFood, continued
(SampleSOP)

INSTRUCTIONS,continued: OnTuesday8/16/05thelasagnaispulledoutofthefreezer.Athirdlabelis placedonthelasagnathatreads,Thawed,8/16/05.Allthreelabelsnowappear onthelasagna.Thelasagnamustbeservedordiscardedwithin6days. MONITORING: Adesignatedemployeewillcheckrefrigeratorsdailytoverifythatfoodsaredatemarked andthatfoodsexceedingthe7daytimeperiodarenotbeingusedorstored.

CORRECTIVEACTION: 1. RetrainanyfoodserviceemployeefoundnotfollowingtheproceduresinthisSOP. 2. Foodsthatarenotdatemarkedorthatexceedthe7daytimeperiodwillbediscarded. VERIFICATIONANDRECORDKEEPING: Thefoodservicemanagerwill completetheFoodSafetyChecklistdaily.TheFood SafetyChecklististobekeptonfileforaminimumof1year.

DATEIMPLEMENTED:__________________ BY:_______________________

DATEREVIEWED:_____________________ BY:_______________________

DATEREVISED:_______________________ BY:_______________________

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HACCPBasedSOPs
HandlingaFoodRecall
(SampleSOP)

PURPOSE: Topreventfoodborneillnessintheeventofaproductrecall. SCOPE: Thisprocedureappliestofoodserviceemployeeswhoprepareorservefood.

KEYWORDS: FoodRecalls

INSTRUCTIONS: 1. TrainfoodserviceemployeesonusingtheproceduresinthisSOP. 2. FollowStateorlocalhealthdepartmentrequirements. 3. Reviewthefoodrecallnoticeandspecificinstructionsthathavebeenidentifiedinthe notice. 4. Communicatethefoodrecallnoticetofeedingsites. 5. Holdtherecalledproductusingthefollowingsteps: Physicallysegregatetheproduct,includinganyopencontainers,leftoverproduct, andfooditemsincurrentproductionthatitemscontaintherecalledproduct. Ifanitemissuspectedtocontaintherecalledproduct,butlabelinformationisnot available,followthedistrictsprocedurefordisposal. 6. MarkrecalledproductDoNotUseandDoNotDiscard.Informtheentirestaff nottousetheproduct. 7. DonotdestroyanyUSDAcommodityfoodwithoutofficialwrittennotificationfrom theStateDistributingAgency,USDAFoodSafetyInspectionServices(FSIS),or Stateorlocalhealthdepartment. 8. Inform theschooldistrictspublicrelationscoordinator oftherecalledproduct. 9. Identifyandrecordwhetheranyoftheproductwasreceivedinthedistrict,locatethe foodrecallproductbyfeedingsite,andverifythatthefooditemsbeartheproduct identificationcode(s)andproductiondate(s)listedintherecallnotice. 10. Obtainaccurateinventorycountsoftherecalledproductsfromeveryfeedingsite, includingtheamountininventoryandamountused. 11. Accountforallrecalledproductbyverifyinginventorycountsagainstrecordsoffood receivedatthefeedingsite.

MONITORING: Foodserviceemployeesandfoodservicemanagerwillvisuallyobservethatschoolsites havesegregatedandsecuredallrecalledproducts.

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HACCPBasedSOPs
HandlingaFoodRecall,continued
(SampleSOP)

CORRECTIVEACTION: 1. RetrainanyfoodserviceemployeefoundnotfollowingtheproceduresinthisSOP. 2. Determineiftherecalledproductistobereturnedandtowhom,ordestroyedandby whom. 3. Notifyfeedingsitestaffofprocedures,dates,andotherspecificdirectionstobe followedforthecollectionordestructionoftherecalledproduct. 4. Consolidatetherecallproductasquicklyaspossible,butnolaterthan30daysafter therecallnotification. 5. Conformtotherecallnoticeusingthefollowingsteps: Reportquantityandsitewhereproductislocatedtomanufacturer,distributor, or Stateagencyforcollection.ThequantityandlocationoftheaffectedUSDA commodityfoodmustbesubmittedtotheStateDistributingAgencywithin10 calendarsdaysoftherecall. ObtainthenecessarydocumentsfromtheStateDistributingAgencyforUSDA commodityfoods.Submitnecessarydocumentationforreimbursementoffood costs. Completeandmaintainallrequireddocumentationrelatedtotherecallincluding: Recallnotice Recordsofhowfoodproductwasreturnedordestroyed Reimbursablecosts Publicnoticeandmediacommunications CorrespondencetoandfromthepublichealthdepartmentandState agency

VERIFICATIONANDRECORDKEEPING Foodserviceemployeeswillrecordthenameofthecontaminatedfood,date,time,and thereasonwhythefoodwasdiscardedontheDamagedor DiscardedProductLog. The foodservicemanagerwillverifythatappropriatecorrectiveactionsarebeingtakenby reviewing,initialing,anddatingtheDamagedor DiscardedProductLogeachday. MaintaintheDamagedorDiscardedProductLogsforaminimumof1year.

16

HACCPBasedSOPs
HandlingaFoodRecall,continued
(SampleSOP)

DATEIMPLEMENTED:__________________ BY:_______________________

DATEREVIEWED:_____________________ BY:_______________________

DATEREVISED:_______________________ BY:_______________________
Adaptedfrom: NationalFoodServiceManagementInstitute.(2002). RespondingtoaFood Recall. University,MS:Author.

17

HACCPBasedSOPs

18

HACCPBasedSOPs
HoldingHotandColdPotentiallyHazardousFoods
(SampleSOP)

PURPOSE: Topreventfoodborneillnessbyensuringthatallpotentiallyhazardous foodsareheldunderthepropertemperature.

SCOPE: Thisprocedureappliestofoodserviceemployeeswhoprepareorservefood. KEYWORDS: CrossContamination,Temperatures,Holding,HotHolding,Cold Holding,Storage

INSTRUCTIONS: 1. TrainfoodserviceemployeesonusingtheproceduresinthisSOP. RefertotheUsing andCalibratingThermometersSOP. 2. FollowStateorlocalhealthdepartmentrequirements. 3. IfStateorlocalhealthdepartmentrequirementsarebasedonthe2001FDAFood Code: Holdhotfoodsat135Forabove Holdcoldfoodsat41Forbelow 4. Preheatsteamtablesandhotboxes. MONITORING: 1. Useaclean,sanitized,andcalibratedprobethermometertomeasurethetemperature ofthefood. 2. Taketemperaturesoffoodsbyinsertingthethermometernearthesurfaceofthe product,atthethickestpart,andatothervariouslocations. 3. Taketemperaturesofholdingunitsbyplacingacalibratedthermometerinthecoolest partofahotholdingunitorwarmestpartofacoldholdingunit. 4. Forhotfoodsheldforservice: Verifythattheair/watertemperatureofanyunitisat135Forabovebeforeuse. ReheatfoodsinaccordancewiththeReheatingforHotHoldingSOP. Allhotpotentiallyhazardousfoodsshouldbe135Forabovebeforeplacingthe foodoutfordisplayorservice. Take theinternaltemperatureoffoodbeforeplacingitonasteamtableorinahot holdingunitandatleastevery2hoursthereafter.

19

HACCPBasedSOPs
HoldingHotandColdPotentiallyHazardousFoods,continued
(SampleSOP)

MONITORING,continued: 5. Forcoldfoodsheldforservice: Verifythattheair/watertemperatureofanyunitisat41Forbelowbeforeuse. Chillfoods,ifapplicable,inaccordancewiththeCoolingPotentiallyHazardous FoodsSOP. Allcoldpotentiallyhazardousfoodsshouldbe41Forbelowbeforeplacingthe foodoutfordisplayorservice. Taketheinternaltemperatureofthefoodbeforeplacingitontoanysaladbar, displaycooler,orcoldservinglineandatleastevery2hoursthereafter. 6. Forcoldfoodsinstorage: Taketheinternaltemperatureofthefoodbeforeplacingitintoanywalkincooler orreachincoldholdingunit. ChillfoodinaccordancewiththeCoolingPotentiallyHazardousFoodsSOPif thefoodisnot41Forbelow. Verifythattheairtemperatureofanycoldholdingunitisat41Forbelowbefore useandatleastevery4hoursthereafterduringallhoursofoperation.

CORRECTIVEACTION: 1. RetrainanyfoodserviceemployeefoundnotfollowingtheproceduresinthisSOP. 2. Forhotfoods: Reheatthefoodto165Ffor15secondsifthetemperatureisfoundtobebelow 135Fandthelasttemperaturemeasurementwas135Forhigherandtaken withinthelast2hours.Repairorresetholdingequipmentbeforereturningthe foodtotheunit,ifapplicable. Discardthefoodifitcannotbedeterminedhowlongthefoodtemperaturewas below135F. 3. Forcoldfoods: Rapidlychillthefoodusinganappropriatecoolingmethodifthetemperatureis foundtobeabove41Fandthelasttemperaturemeasurementwas41Forbelow andtakenwithinthelast2hours: Placefoodinshallowcontainers(nomorethan4inchesdeep)and uncoveredonthetopshelfinthebackofthewalkinorreachincooler. Useaquickchillunitlikeablastchiller. Stirthefoodinacontainerplacedinanicewaterbath. Addiceasaningredient. Separatefoodintosmallerorthinnerportions.

20

HACCPBasedSOPs
HoldingHotandColdPotentiallyHazardousFoods,continued
(SampleSOP)

CORRECTIVEACTION,continued: 4.Repairorresetholdingequipmentbeforereturningthefoodtotheunit,ifapplicable. 5. Discardthefoodifitcannotbedeterminedhowlongthefoodtemperaturewasabove 41F.

VERIFICATIONANDRECORDKEEPING: Foodserviceemployeeswillrecordtemperaturesoffooditemsanddocumentcorrective actionstakenontheHotandColdHoldingTemperatureLog.Adesignatedfoodservice employeewillrecordairtemperaturesofcoolersandcoldholdingunitsonthe RefrigerationLogs.Thefoodservicemanagerwillverifythatfoodserviceemployees havetakentherequiredholdingtemperaturesbyvisuallymonitoringfoodservice employeesduringtheshiftandreviewingthetemperaturelogsatthecloseofeachday. Thetemperaturelogsaretobekeptonfileforaminimumof1year. DATEIMPLEMENTED:__________________ BY:_______________________

DATEREVIEWED:_____________________ BY:_______________________

DATEREVISED:_______________________ BY:_______________________

21

HACCPBasedSOPs

22

HACCPBasedSOPs
PersonalHygiene
(SampleSOP)

PURPOSE: Topreventcontaminationoffoodbyfoodserviceemployees.

SCOPE: Thisprocedureappliestofoodserviceemployeeswhohandle,prepare,orserve food. KEYWORDS: PersonalHygiene,CrossContamination,Contamination

INSTRUCTIONS: 1. Trainfoodserviceemployeeson usingtheproceduresinthisSOP. 2. FollowStateorlocalhealthdepartmentrequirements. 3. FollowtheEmployeeHealth Policy. (Employeehealthpolicyisnotincludedinthis resource.) 4. Reporttoworkingoodhealth,clean,anddressedincleanattire. 5. Changeapronwhenitbecomessoiled. 6. Washhandsproperly,frequently,andattheappropriatetimes. 7. Keepfingernailstrimmed,filed,andmaintainedsothattheedgesarecleanableand notrough. 8. Avoidwearingartificialfingernailsandfingernailpolish. 9. Wearsingleuseglovesifartificialfingernailsorfingernailpolishareworn. 10. Donotwearanyjewelryexceptforaplainringsuchasaweddingband. 11. Treatandbandagewoundsandsoresimmediately.Whenhandsarebandaged,single useglovesmustbeworn. 12. Coveralesioncontainingpuswithabandage.Ifthelesionisonahandorwrist, coverwithanimpermeablecoversuchasafingercotorstallandasingleuseglove. 13. Eat,drink,usetobacco,orchewgum onlyindesignatedbreakareaswherefoodor foodcontactsurfacesmaynotbecomecontaminated. 14. Tastefoodthecorrectway: Placeasmallamountoffoodintoaseparatecontainer. Stepawayfromexposedfoodandfoodcontactsurfaces. Useateaspoontotastethefood. Removetheusedteaspoonandcontainertothe dishroom.Neverreuseaspoonthathasalreadybeenusedfortasting. Washhandsimmediately. 15. Wearsuitableandeffectivehairrestraintswhileinthekitchen.

23

HACCPBasedSOPs
PersonalHygiene,continued
(SampleSOP)

MONITORING: Adesignatedfoodserviceemployeewillinspectemployeeswhentheyreportto worktobesurethateachemployeeisfollowingthisSOP. Thedesignatedfoodserviceemployeewillmonitor thatallfoodserviceemployees areadheringtothepersonalhygienepolicyduringallhoursofoperation. CORRECTIVEACTION: 1. RetrainanyfoodserviceemployeefoundnotfollowingtheproceduresinthisSOP. 2. Discardaffectedfood.

VERIFICATIONANDRECORDKEEPING: ThefoodservicemanagerwillverifythatfoodserviceemployeesarefollowingthisSOP byvisuallyobservingtheemployeesduringallhoursofoperation.Thefoodservice managerwill completetheFoodSafetyChecklistdaily.Foodserviceemployeeswill recordanydiscardedfoodontheDamagedorDiscardedProductLog.TheFoodSafety ChecklistandDamagedor DiscardedProductLogsaretobekeptonfileforaminimum of1year. DATEIMPLEMENTED:__________________ BY:_______________________

DATEREVIEWED:_____________________ BY:_______________________

DATEREVISED:_______________________ BY:_______________________

24

HACCPBasedSOPs
PreventingContaminationatFoodBars
(SampleSOP)

PURPOSE: Topreventfoodborneillnessbyensuringthatallitemsheldonfoodbars areprotectedfromcontamination.

SCOPE: Thisprocedureappliestoanyonewhoisresponsibleformaintainingand monitoringtheselfservicefoodbars.

KEYWORDS: Contamination,SelfService,SaladBars,FoodBars

INSTRUCTIONS: 1. TrainfoodserviceemployeesonusingtheproceduresinthisSOP. 2. FollowStateorlocalhealthdepartmentrequirements. 3. FollowEmployeeHealth Policy,PersonalHygiene,andWashingHandsSOPs. (Employeehealth policyisnotincludedinthisresource.) 4. Followmanufacturersinstructionsforpreheatingandprechillingfoodbar equipmentbeforeuse. 5. Placeallexposedfoodundersneezeguards. 6. Provideanappropriatecleanandsanitizedutensil foreachcontaineronthefoodbar. 7. Replaceexistingcontainersoffoodwithnewcontainerswhen replenishingthefood bar. 8. Assistcustomerswhoareunabletoproperlyuseutensils. 9. Ensurethatcustomersuseacleandishwhenreturningtothefoodbar. 10. Storeeatingutensilswiththehandlesuporinamannertopreventcustomersfrom touchingthefoodcontactsurfaces. 11. Avoidusingspraychemicalstocleanfoodbarswhenin use.

MONITORING: 1. MonitorandrecordtemperaturesoffoodinaccordancewiththeHoldingHotand ColdPotentiallyHazardousFoodsSOP. 2. Continuallymonitorfoodcontainerstoensurethatutensilsarestoredonacleanand sanitizedsurfaceorinthecontainerswiththehandlesoutofthefood. 3. Continuallymonitorcustomersuseofthefoodbartoensurethatcustomersarenot: Touchingfoodwiththeirbarehands Coughing,spitting,orsneezingonthefood Placingforeignobjectsinthefood

25

HACCPBasedSOPs
PreventingContaminationatFoodBars,continued
(SampleSOP)

MONITORING,continued: Usingthesameplateforsubsequenttrips CORRECTIVEACTION: 1. RetrainanyfoodserviceemployeefoundnotfollowingtheproceduresinthisSOP. 2. Removeanddiscardcontaminatedfood. 3. Demonstratetocustomershowtoproperlyuseutensils. 4. Discardthefoodifitcannotbedeterminedhowlongthefoodtemperaturewasabove 41Forbelow135F. VERIFICATIONANDRECORDKEEPING: Thefoodservicemanagerwillverifythatfoodserviceemployeesareassignedtomaintain foodbarsduringallhoursofoperation. Foodserviceemployeeswillrecordtemperatures offooditemsanddocumentcorrectiveactionstaken ontheHotandColdHolding TemperatureLog. ThefoodservicemanagerwillcompletetheFoodSafetyChecklist daily.Thisformistobekeptonfileforaminimumof 1year.Foodserviceemployees willdocumentanydiscardedfoodontheDamagedorDiscardedProductLog.The foodservicemanagerwillverifythatappropriatecorrectiveactionsarebeingtakenby reviewing,initialing,anddatingtheDamagedor DiscardedProductLogeachday.The HotandColdHoldingTemperatureLogandtheDamagedorDiscardedProductLogare tobekeptonfileforaminimumof1year.

DATEIMPLEMENTED:__________________ BY:_______________________

DATEREVIEWED:_____________________ BY:_______________________

DATEREVISED:_______________________ BY:_______________________

26

HACCPBasedSOPs
PreventingCrossContaminationDuringStorageand Preparation
(SampleSOP)

PURPOSE: Toreducefoodborneillnessbypreventingunintentionalcontaminationof food.

SCOPE: Thisprocedureappliestoanyonewhoisresponsibleforreceiving,storing, preparing,andservingfood. KEYWORDS: CrossContamination,Preparation,Contamination,Storage,Receiving

INSTRUCTIONS: 1. TrainfoodserviceemployeesonusingtheproceduresinthisSOP. 2. FollowStateorlocalhealthdepartmentrequirements. 3. Washhandsproperly.RefertotheWashingHandsSOP. 4. Avoidtouchingreadytoeatfoodwithbarehands.RefertoUsingSuitableUtensils WhenHandlingReadyToEatFoodsSOP. 5. Separaterawanimalfoods,suchaseggs,fish,meat,andpoultry,from readytoeat foods,suchaslettuce,cutmelons,andlunchmeatsduringreceiving,storage,and preparation. 6. Separatedifferenttypesofrawanimalfoods,suchaseggs,fish,meat,andpoultry, fromeachother,exceptwhencombinedinrecipes. 7. Storerawanimalfoodsinrefrigeratorsorwalkincoolersbyplacingtherawanimal foodsonshelvesinorderofcookingtemperatureswiththerawanimalfoodrequiring thehighestcookingtemperature,suchaschicken,onthelowestshelf. 8. Separateunwashedfruitsandvegetablesfromwashedfruitsandvegetablesandother readytoeatfoods. 9. Useonlydry,cleaned,andsanitizedequipmentandutensils.RefertoCleaningand SanitizingFoodContactSurfacesSOPforpropercleaningandsanitizingprocedure. 10. Touch onlythosesurfacesofequipmentandutensilsthatwillnotcomeindirect contactwithfood. 11. Placefoodincoveredcontainersorpackages,exceptduringcooling,andstoreinthe walkinrefrigeratororcooler. 12. Designateanuppershelfofarefrigeratororwalkincoolerasthecoolingshelf. Uncovercontainersoffoodduringtheinitialquickcooldownphasetofacilitate cooling.

27

HACCPBasedSOPs
PreventingCrossContaminationDuringStorageand Preparation,continued
(SampleSOP)

INSTRUCTIONS,continued: 13. Clean theexteriorsurfacesoffoodcontainers,suchascansandjars,ofvisiblesoil beforeopening. 14. Storedamagedgoodsinaseparatelocation.RefertoSegregatingDamagedGoods SOP. MONITORING: Adesignatedfoodserviceemployeewillcontinuallymonitorfoodstorageandpreparation toensurethatfoodisnotcrosscontaminated.

CORRECTIVEACTION: 1. RetrainanyfoodserviceemployeefoundnotfollowingtheproceduresinthisSOP. 2. Separatefoodsfoundimproperlystored. 3. Discardreadytoeatfoodsthatarecontaminatedbyraweggs,rawfish,rawmeat, or rawpoultry. VERIFICATIONANDRECORDKEEPING: Thefoodservicemanagerwillvisuallyobservethatemployeesarefollowingthese proceduresandtakingallnecessarycorrectiveactionsduringallhoursofoperation. The foodservicemanagerwillperiodicallycheckthestorageoffoodsduringhoursof operationandcompletetheFoodSafetyChecklistdaily.TheFoodSafetyChecklistwill bekeptonfileforaminimumof 1year.Foodserviceemployeeswilldocumentany discardedfoodontheDamagedandDiscardedProductLog.Thefoodservicemanager willverifythatappropriatecorrectiveactionsarebeingtakenbyreviewing,initialing,and datingtheDamagedandDiscardedProductLogeachday.TheDamagedandDiscarded ProductLogistobekeptonfileforaminimumof1year. DATEIMPLEMENTED:__________________ BY:_______________________

DATEREVIEWED:_____________________ BY:_______________________

DATEREVISED:_______________________ BY:_______________________

28

HACCPBasedSOPs
ReceivingDeliveries
(SampleSOP)

PURPOSE: Toensurethatallfoodisreceivedfreshandsafewhenitentersthe foodserviceoperationandtotransferfoodtoproperstorageasquicklyaspossible.

SCOPE: Thisprocedureappliestofoodserviceemployeeswhohandle,prepare,orserve food.

KEYWORDS: CrossContamination,Temperatures,Receiving,Holding,Frozen Goods,Delivery INSTRUCTIONS: 1. TrainfoodserviceemployeesonusingtheproceduresinthisSOP. 2. FollowStateorlocal healthdepartmentrequirements. 3. Scheduledeliveriestoarriveatdesignatedtimesduringoperationalhours. 4. Postthedeliveryschedule,includingthenamesofvendors,daysandtimesof deliveries,anddriversnames. 5. Establisharejectionpolicytoensureaccurate,timely,consistent,andeffective refusalandreturnofrejectedgoods. 6. Organizefreezerandrefrigerationspace,loadingdocks,andstoreroomsbefore deliveries. 7. Gatherproductspecificationlistsandpurchaseorders,temperaturelogs,calibrated thermometers,pens,flashlights,andcleanloadingcartsbeforedeliveries. Referto theUsingandCalibratingThermometersSOP. 8. Keepreceivingareacleanandwelllighted. 9. Donottouchreadytoeatfoodswithbarehands. 10. Determinewhetherfoodswillbemarkedwiththedatearrivalortheusebydate andmarkaccordinglyuponreceipt. 11. Comparedeliveryinvoiceagainstproductsorderedandproductsdelivered. 12. Transferfoodstotheirappropriatelocationsasquicklyaspossible.

29

HACCPBasedSOPs
ReceivingDeliveries,continued
(SampleSOP)

MONITORING: 1. Inspectthedeliverytruckwhenitarrivestoensurethatitisclean,freeofputrid odors,andorganizedtopreventcrosscontamination.Besurerefrigeratedfoodsare deliveredonarefrigeratedtruck. 2. Checktheinteriortemperatureofrefrigeratedtrucks. 3. Confirmvendorname,dayandtimeofdelivery,aswellasdriversidentification beforeacceptingdelivery.Ifdriversnameisdifferentfromwhatisindicatedonthe deliveryschedule,contactthevendorimmediately. 4. Checkfrozenfoodstoensurethattheyareallfrozensolidandshownosignsof thawingandrefreezing,suchasthepresenceoflargeicecrystalsorliquidsonthe bottomofcartons. 5. Checkthetemperatureofrefrigeratedfoods. a. Forfreshmeat,fish,andpoultryproducts,insertacleanandsanitized thermometerintothecenteroftheproducttoensureatemperatureof41For below.Thetemperatureofmilkshouldbe45Forbelow. b. Forpackagedproducts,insertafoodthermometerbetweentwopackages beingcarefulnottopuncturethewrapper.Ifthetemperatureexceeds41F,it maybenecessarytotaketheinternaltemperaturebeforeacceptingthe product. c. Foreggs,theinteriortemperatureofthetruckshouldbe45Forbelow. 6. Checkdatesofmilk,eggs,andotherperishablegoodstoensuresafetyandquality. 7. Checktheintegrityoffoodpackaging. 8. Checkthecleanlinessofcratesandothershippingcontainersbeforeaccepting products.Rejectfoodsthatareshippedindirtycrates. CORRECTIVEACTION: 1. RetrainanyfoodserviceemployeefoundnotfollowingtheproceduresinthisSOP. 2. Rejectthefollowing: Frozenfoodswithsignsofpreviousthawing Cansthathavesignsofdeterioration,suchasswollensidesorends,flawedseals orseams,dents,orrust Puncturedpackages Foodswithoutdatedexpirationdates Foodsthatareoutofsafetemperaturezoneordeemedunacceptablebythe establishedrejectionpolicy

30

HACCPBasedSOPs
ReceivingDeliveries,continued
(SampleSOP)

VERIFICATIONANDRECORDKEEPING: Recordthetemperatureandthecorrectiveactiononthedeliveryinvoiceoronthe ReceivingLog.Thefoodservicemanagerwillverifythatfoodserviceemployeesare receivingproductsusingtheproperprocedurebyvisuallymonitoringreceivingpractices duringtheshiftandreviewingtheReceivingLogatthecloseofeachday.Receiving Logsarekeptonfileforaminimumof1year.

DATEIMPLEMENTED:__________________ BY:_______________________

DATEREVIEWED:_____________________ BY:_______________________

DATEREVISED:_______________________ BY:_______________________

31

HACCPBasedSOPs

32

HACCPBasedSOPs
ReheatingPotentiallyHazardousFoods
(SampleSOP)

PURPOSE: Topreventfoodborneillnessbyensuringthatallfoodsarereheatedtothe appropriateinternaltemperature.

SCOPE: Thisprocedureappliestofoodserviceemployeeswhoprepareorservefood. KEYWORDS: CrossContamination,Temperatures,Reheating,Holding,HotHolding

INSTRUCTIONS: 1. TrainfoodserviceemployeesonusingtheproceduresinthisSOP.RefertotheUsing andCalibratingThermometersSOP. 2. FollowStateorlocalhealthdepartmentrequirements. 3. IfStateorlocalrequirementsarebasedonthe2001FDAFoodCode,heatprocessed, readytoeatfoodsfromapackageorcan,suchascannedgreenbeansorprepackaged breakfastburritos,toaninternaltemperatureofatleast135 F for15secondsforhot holding. 4. Reheatthefollowingproductsto165 F for15seconds: Anyfoodthatiscooked,cooled,andreheatedforhotholding Leftoversreheatedforhotholding Productsmadefromleftovers,suchassoup Precooked,processedfoodsthathavebeenpreviouslycooled 5. Reheatfoodforhotholdinginthefollowingmannerifusingamicrowaveoven: Heatprocessed,readytoeatfoodsfromapackageorcantoatleast135F for15 seconds Heatleftoversto165 F for15seconds Rotate(orstir)andcoverfoodswhileheating Allowtositfor2minutesafterheating 6. Reheatallfoodsrapidly.Thetotaltimethetemperatureofthefoodisbetween41F and165Fmaynotexceed2hours. 7. Servereheatedfoodimmediatelyortransfertoanappropriatehotholdingunit.

MONITORING: 1. Useaclean,sanitized,andcalibratedprobethermometer. 2. Takeatleasttwointernaltemperaturesfromeachpanoffood.

33

HACCPBasedSOPs
ReheatingPotentiallyHazardousFoods,continued
(SampleSOP)

CORRECTIVEACTION: 1. RetrainanyfoodserviceemployeefoundnotfollowingtheproceduresinthisSOP. 2. Continuereheatingandheatingfoodiftheinternaltemperaturedoesnotreachthe requiredtemperature. VERIFICATIONANDRECORDKEEPING: Foodserviceemployeeswillrecordproductname,time,thetwotemperatures/times,and anycorrectiveactiontakenontheCookingandReheatingTemperatureLog. Foodservicemanagerwillverifythatfoodserviceemployeeshavetakentherequired reheatingtemperaturesbyvisuallymonitoringfoodserviceemployeesduringtheshiftand reviewing,initialing,anddatingtheCookingandReheatingTemperatureLogattheclose ofeachday.Thetemperaturelogsarekeptonfileforaminimumof1year.

DATEIMPLEMENTED:__________________ BY:_______________________

DATEREVIEWED:_____________________ BY:_______________________

DATEREVISED:_______________________ BY:_______________________

34

HACCPBasedSOPs
ServingFood
(SampleSOP)

PURPOSE: Topreventfoodborneillnessbyensuringthatallfoodsareservedina sanitarymanner.

SCOPE: Thisprocedureappliestofoodserviceemployeeswhoservefood. KEYWORDS: CrossContamination,Service

INSTRUCTIONS: 1. TrainfoodserviceemployeesonusingtheproceduresinthisSOP.RefertotheUsing andCalibratingThermometersSOP. 2. FollowStateorlocalhealthdepartmentrequirements. 3. Followtheemployeehealthpolicy. (Employeehealthpolicyisnotincludedinthis resource.) 4. Washhandsbeforeputtingongloves,eachtimetheglovesarechanged,when changingtasks,andbeforeservingfoodwithutensils.RefertotheWashingHands SOP. 5. Avoidtouchingreadytoeatfoodswithbarehands.Referto theUsingSuitable UtensilswhenHandlingReadyToEatFoodsSOP. 6. Handleplatesbytheedgeorbottomcupsbythehandleorbottomandutensilsby thehandles. 7. Storeutensilswiththehandlesuporbyothermeanstopreventcontamination. 8. Holdpotentiallyhazardousfoodatthepropertemperature.Referto theHoldingHot andColdPotentiallyHazardousFoodsSOP. 9. Servefoodwithcleanandsanitizedutensils. 10. Storeinuseutensilsproperly.RefertotheStoringInUseUtensilsSOP. 11. Datemarkandcoolpotentiallyhazardousfoodsordiscardleftovers.Refertothe DateMarkingReadytoEat,PotentiallyHazardousFoods, andCoolingPotentially HazardousFoodsSOPs.

MONITORING: A designatedfoodserviceemployeewillvisuallyobservethatfoodisbeingservedina mannerthatpreventscontaminationduringallhoursofservice.

35

HACCPBasedSOPs
ServingFood,continued
(SampleSOP)

CORRECTIVEACTION: 1. RetrainanyfoodserviceemployeefoundnotfollowingtheproceduresinthisSOP. 2. Replaceimproperlyhandledplates,cups,orutensils. 3. Discardreadytoeatfoodthathasbeentouchedwithbarehands. 4. FollowthecorrectiveactionsidentifiedintheWashingHandsUsingSuitable UtensilsWhenHandlingReadyToEatFoodsDateMarkingReadytoEat, PotentiallyHazardousFoodsCoolingPotentiallyHazardousFoods andHoldingHot andColdPotentiallyHazardousFoods SOPs.

VERIFICATIONANDRECORDKEEPING: Thefoodservicemanagerwillperiodicallycheckthestorageanduseofutensilsduring service.Inaddition,thefoodservicemanagerwillcompletetheFoodSafetyChecklist daily.TheFoodSafetyChecklististobekeptonfileforaminimumof1year. DATEIMPLEMENTED:__________________ BY:_______________________

DATEREVIEWED:_____________________ BY:_______________________

DATEREVISED:_______________________ BY:_______________________

36

HACCPBasedSOPs
StoringandUsingPoisonousorToxicChemicals
(SampleSOP)

PURPOSE: Topreventfoodborneillnessbychemicalcontamination. SCOPE: Thisprocedureappliestofoodserviceemployeeswhousechemicalsinthe kitchen. KEYWORDS: Chemicals,CrossContamination,Contamination,MaterialSafetyData Sheet

INSTRUCTIONS: 1. TrainfoodserviceemployeesonusingtheproceduresinthisSOP. 2. FollowStateorlocalhealthdepartmentrequirements. 3. DesignatealocationforstoringtheMaterialSafetyDataSheets(MSDS). 4. Followmanufacturersdirectionsforspecificmixing,storing,andfirstaid instructionsonthechemicalcontainersintheMSDS. 5. Labelanddateallpoisonousortoxicchemicalswiththecommonnameofthe substance. 6. Storeallchemicalsinadesignatedsecuredareaawayfromfoodandfoodcontact surfacesusingspacingorpartitioning. 7. Limitaccesstochemicalsbyuseoflocks,seals,orkeycards. 8. Maintainaninventoryofchemicals. 9. Storeonlychemicalsthatarenecessarytotheoperationandmaintenanceofthe kitchen. 10. Mix,test,andusesanitizingsolutionsasrecommendedbythemanufacturerandthe Stateorlocalhealthdepartment. 11. Usetheappropriatechemicaltestkittomeasuretheconcentrationofsanitizereach timeanewbatchofsanitizerismixed. 12. Donotusechemicalcontainersforstoringfoodorwater. 13. Useonlyhandsanitizersthatcomplywiththe2001FDAFoodCode. Confirmwith themanufacturerthatthehandsanitizersusedmeettherequirementsofthe2001FDA FoodCode. 14. Labelandstorefirstaidsuppliesinacontainerthatislocatedawayfromfoodorfood contactsurfaces. 15. Labelandstoremedicinesforemployeeuseinadesignatedareaandawayfromfood contactsurfaces.Donotstoremedicinesinfoodstorageareas. 16. Storerefrigeratedmedicinesinacovered,leakproofcontainerwheretheyarenot accessibletochildrenandcannotcontaminatefood.

37

HACCPBasedSOPs
StoringandUsingPoisonousorToxicChemicals,continued
(SampleSOP)

MONITORING: Foodserviceemployeesandfoodservicemanagerwillvisuallyobservethatchemicalsare beingstored,labeled,andusedproperlyduringallhoursofoperation. CORRECTIVEACTION: 1. RetrainanyfoodserviceemployeefoundnotfollowingtheproceduresinthisSOP. 2. Discardanyfoodcontaminatedbychemicals. 3. Labelandproperlystoreanyunlabeledormisplacedchemicals. VERIFICATIONANDRECORDKEEPING: ThefoodservicemanagerwillcompletetheFoodSafetyChecklistdailytoindicatethat monitoringiscompleted.Foodserviceemployeeswillrecordthenameofthe contaminatedfood,date,time,andthereasonwhythefoodwasdiscardedonthe DamagedandDiscardedProductLog. Thefoodservicemanagerwillverifythat appropriatecorrectiveactionsarebeingtakenbyreviewing,initialing,anddatingthe DamagedandDiscardedProductLogeachday.TheFoodSafetyChecklistand DamagedandDiscardedProductLogsarekeptonfileforaminimumof1year.

DATEIMPLEMENTED:__________________ BY:_______________________

DATEREVIEWED:_____________________ BY:_______________________

DATEREVISED:_______________________ BY:_______________________

38

HACCPBasedSOPs
TransportingFoodtoRemoteSites(SatelliteKitchens)
(SampleSOP)

PURPOSE: Topreventfoodborneillnessbyensuringthatfoodtemperaturesare maintainedduringtransportationandcontaminationisprevented.

SCOPE: Thisprocedureappliestofoodserviceemployeeswhotransportfood froma centralkitchentoremotesites(satellitekitchens).

KEYWORDS: HotHolding,ColdHolding,Reheating,Cooling,TransportingFood

INSTRUCTIONS: 1. TrainfoodserviceemployeesonusingtheproceduresinthisSOP. 2. FollowStateorlocalhealthdepartmentrequirements. 3. IfStateorlocalhealthdepartmentrequirementsarebasedonthe2001FDAFood Code: Keepfrozenfoodsfrozenduringtransportation. Maintainthetemperatureofrefrigerated,potentiallyhazardousfoodsat41For belowandcookedfoodsthataretransportedhotat135Forabove. 4. UseonlyfoodcarriersfortransportingfoodapprovedbytheNationalSanitation FoundationInternationalorthathaveotherwisebeenapprovedbythestateorlocal healthdepartment. 5. Preparethefoodcarrierbeforeuse: Ensurethatallsurfacesofthefoodcarrierareclean. Wash,rinse,andsanitizetheinteriorsurfaces. Ensurethatthefoodcarrierisdesignedtomaintaincoldfoodtemperaturesat 41Fandhotfoodtemperaturesat135Forabove. Placeacalibratedstemthermometerinthewarmestpartofthecarrierifusedfor transportingcoldfood,orthecoolestpartofthecarrierifusedfortransportinghot food. RefertotheUsingandCalibratingThermometersSOP. Preheatorprechillthefoodcarrieraccordingtothemanufacturers recommendations. 6. Storefoodincontainerssuitablefortransportation.Containersshouldbe: Rigidandsectionedsothatfoodsdonotmix Tightlyclosedtoretaintheproperfoodtemperature Nonporoustoavoidleakage Easytocleanordisposable Approvedtoholdfood

39

HACCPBasedSOPs
TransportingFoodtoRemoteSites(SatelliteKitchens), continued
(SampleSOP)

INSTRUCTIONS,continued: 7. Placefoodcontainersinfoodcarriersandtransportthefoodincleantrucks,if applicable,toremotesitesasquicklyaspossible. 8. FollowReceivingDeliveriesSOPwhenfoodarrivesatremotesite.

MONITORING: 1. Checktheairtemperatureofthefoodcarriertoensurethatthetemperaturesuggested bythemanufacturerisreachedpriortoplacingfoodintoit. 2. Checktheinternaltemperaturesoffoodusingacalibratedthermometerbefore placingitintothefoodcarrier.RefertotheHoldingHotandColdPotentially HazardousFoodsSOPfortheproperprocedurestofollowwhentakingholding temperatures. CORRECTIVEACTION: 1. RetrainanyfoodserviceemployeefoundnotfollowingtheproceduresinthisSOP. 2. Continueheatingorchillingfoodcarrieriftheproperairtemperatureisnotreached. 3. Reheatfoodto165 Ffor15secondsiftheinternaltemperatureofhotfoodisless than 135F.RefertotheReheatingPotentiallyHazardousFoodsSOP. 4. Coolfoodto41 Forbelowusingapropercoolingprocedureiftheinternal temperatureofcoldfoodisgreaterthan41F.RefertotheCoolingPotentially HazardousFoodsSOPfortheproperprocedurestofollowwhencoolingfood. 5. Discardfoodsheldinthedangerzoneforgreaterthan4hours.

VERIFICATIONANDRECORDKEEPING: Beforetransportingfoodtoremotesites,foodserviceemployeeswillrecordfoodcarrier temperature,foodproductname,time,internal temperatures,andanycorrectiveaction takenon theHotandColdHoldingTemperatureLog.Uponreceiptoffoodatremote sites,foodserviceemployeeswillrecordreceivingtemperaturesandcorrectiveaction takenontheReceivingLog.Thefoodservicemanageratcentralkitchenswillverifythat foodserviceemployeesarefollowingthisSOPbyvisuallyobservingemployeesand reviewingandinitialingtheHotandColdHoldingTemperatureLogdaily.The foodservicemanagerattheremotesite(s)willverifythatfoodserviceemployeesare receivingfoodsatthepropertemperatureandfollowingtheproperreceivingprocedures byvisuallyobservingreceivingpracticesduringtheshiftandreviewingandinitialingthe ReceivingLogdaily.Alllogsarekeptonfileforaminimumof 1year.Thefoodservice

40

HACCPBasedSOPs
TransportingFoodtoRemoteSites(SatelliteKitchens), continued
(SampleSOP)

VERIFICATIONANDRECORDKEEPING,continued: managerwillcompletetheFoodSafetyChecklistdaily.TheFoodSafetyChecklististo bekeptonfileforaminimumof1year. DATEIMPLEMENTED:__________________ BY:_______________________

DATEREVIEWED:_____________________ BY:_______________________

DATEREVISED:_______________________ BY:_______________________

41

HACCPBasedSOPs

42

HACCPBasedSOPs
UsingandCalibratingThermometers
(SampleSOP)

PURPOSE: Topreventfoodborneillnessby ensuringthattheappropriatetypeof thermometerisusedtomeasureinternalproducttemperaturesandthatthermometers usedarecorrectlycalibratedforaccuracy. SCOPE: Thisprocedureappliestofoodserviceemployeeswhoprepare,cook,andcool food. KEYWORDS: Thermometers,Calibration

INSTRUCTIONS: 1. TrainfoodserviceemployeesonusingtheproceduresinthisSOP. 2. FollowStateorlocalhealthdepartmentrequirements. 3. Followthefoodthermometermanufacturersinstructionsforuse.Useafood thermometerthatmeasurestemperaturesfrom0F (18 C)to220 F (104 C)andis appropriateforthetemperaturebeingtaken.Forexample: Temperaturesofthinproducts,suchashamburgers,chickenbreasts,pizza,filets, nuggets,hotdogs,andsausagepatties,mustbetakenusingathermistoror thermocouplewithathinprobe. Bimetallic,dialfacedstemthermometersareaccurateonlywhenmeasuring temperaturesofthickfoods.Theymaynotbeusedtomeasuretemperaturesof thinfoods.Adimplemarklocatedonthestemofthethermometerindicatesthe maximumfoodthicknessthatcanbeaccuratelymeasured. Useonlyovensafe,bimetallicthermometerswhenmeasuringtemperaturesof foodwhilecookinginanoven. 4. Havefoodthermometerseasilyaccessibletofoodserviceemployeesduringallhours ofoperation. 5. Cleanandsanitizefood thermometersbeforeeachuse. Referto theCleaningand SanitizingFoodContactSurfacesSOPfortheproperproceduretofollow. 6. Storefoodthermometersinanareathatiscleanandwheretheyarenotsubjectto contamination.

43

HACCPBasedSOPs
UsingandCalibratingThermometers,continued
(SampleSOP)

MONITORING: 1. Foodserviceemployeeswilluseeithertheicepointmethodorboilingpointmethod toverifytheaccuracyoffoodthermometers.Thisisknownascalibrationofthe thermometer. 2. Touseicepointmethod: Insertthethermometerprobeintoacupofcrushedice. Addenoughcoldwatertoremoveanyairpocketsthatmightremain. Allowthetemperaturereadingtostabilizebeforereadingtemperature. + + Temperaturemeasurementshouldbe32F ( 2 F)[or0 C( 1 C)].Ifnot, adjustaccordingtomanufacturersinstructions. 3. Touseboilingpointmethod: Immerseatleastthefirsttwoinchesof theprobeintoboilingwater. Allowthetemperaturereadingtostabilizebeforereadingtemperature. + + Readingshouldbe212F( 2 F)[or100 C ( 1 C)].Thisreadingmayvaryat higheraltitudes.Ifadjustmentisrequired,followmanufacturersinstructions. 4.Foodserviceemployeeswillchecktheaccuracyofthefoodthermometers: Atregularintervals(atleastonceperweek) Ifdropped Ifusedtomeasureextremetemperatures,suchasinanoven Wheneveraccuracyisinquestion CORRECTIVEACTION: 1. RetrainanyfoodserviceemployeefoundnotfollowingtheproceduresinthisSOP. 2. Foraninaccurate,bimetallic,dialfacedthermometer,adjustthetemperatureby turningthedialwhilesecuringthecalibrationnut(locatedjustunderorbelowthe dial)withpliersorawrench. 3. Foraninaccurate,digitalthermometerwitharesetbutton,adjustthethermometer accordingtomanufacturersinstructions. 4. Ifaninaccuratethermometercannotbeadjustedonsite,discontinueusingit,and followmanufacturersinstructionsforhavingthethermometercalibrated. 5. Retrainemployeeswhoareusingorcalibratingfoodthermometersimproperly.

44

HACCPBasedSOPs
UsingandCalibratingThermometers,continued
(SampleSOP)

VERIFICATIONANDRECORDKEEPING: Foodserviceemployeeswillrecordthecalibrationtemperatureandanycorrectiveaction taken,ifapplicable,ontheThermometerCalibrationLogeachtimeathermometeris calibrated.Thefoodservicemanagerwillverifythatfoodserviceemployeesareusing andcalibratingthermometersproperlybymakingvisualobservationsoftheemployees duringthecalibrationprocessandalloperatinghours.Thefoodservicemanagerwill reviewandinitialtheCalibrationLogdaily.TheCalibrationLogwillbekeptonfilea minimumof 1year.ThefoodservicemanagerwillcompletetheFoodSafetyChecklist daily.TheFoodSafetyChecklististobekeptonfileforaminimumof1year. DATEIMPLEMENTED:__________________ BY:_______________________

DATEREVIEWED:_____________________ BY:_______________________

DATEREVISED:_______________________ BY:_______________________

45

HACCPBasedSOPs

46

HACCPBasedSOPs
UsingSuitableUtensilsWhenHandlingReadytoEatFoods
(SampleSOP)

PURPOSE: Topreventfoodborneillnessduetohandtofoodcrosscontamination. SCOPE: Thisprocedureappliestofoodserviceemployeeswhoprepare,handle,orserve food. KEYWORDS: ReadytoEatFood,CrossContamination

INSTRUCTIONS: 1. TrainfoodserviceemployeesonusingtheproceduresinthisSOP. 2. FollowStateorlocalhealthdepartmentrequirements. 3. Useproperhandwashingprocedurestowashhandsandexposedarmspriorto preparingorhandlingfoodoratanytimewhenthehandsmayhavebecome contaminated. 4. Donotusebarehandstohandlereadytoeatfoodsatanytimeunlesswashingfruits andvegetables. 5. Usesuitableutensilswhenworkingwithreadytoeatfood.Suitableutensilsmay include: Singleusegloves Delitissue Foilwrap Tongs,spoodles,spoons,andspatulas 6. Washhandsandchangegloves: Beforebeginningfoodpreparation Beforebeginninganewtask Aftertouchingequipmentsuchasrefrigeratordoorsorutensilsthathavenotbeen cleanedandsanitized Aftercontactingchemicals Wheninterruptionsinfoodpreparationoccur,suchaswhenansweringthe telephoneorcheckinginadelivery Whenhandlingmoney Anytimeagloveistorn,damaged,orsoiled Anytimecontaminationofaglovemighthaveoccurred

47

HACCPBasedSOPs
UsingSuitableUtensilsWhenHandlingReadytoEatFoods, continued
(SampleSOP)

MONITORING: Adesignatedfoodserviceemployeewillvisuallyobservethatglovesorsuitableutensils areusedandchangedattheappropriatetimesduringallhoursofoperation. CORRECTIVEACTION: 1. RetrainanyfoodserviceemployeefoundnotfollowingtheproceduresinthisSOP. 2. Discardreadytoeatfoodtouchedwithbarehands.

VERIFICATIONANDRECORDKEEPING: Thefoodservicemanagerwillverifythatfoodserviceworkersareusingsuitableutensils byvisuallymonitoringfoodserviceemployeesduringallhoursofoperation.The foodservicemanagerwill completetheFoodSafetyChecklistdaily.Thedesignated foodserviceemployeeresponsibleformonitoringwillrecordanydiscardedfoodonthe DamagedandDiscardedProductLog.TheFoodSafetyChecklistandDamagedand DiscardedFoodLogarekeptonfileforaminimumof1year. DATEIMPLEMENTED:__________________ BY:_______________________

DATEREVIEWED:_____________________ BY:_______________________

DATEREVISED:_______________________ BY:_______________________

48

HACCPBasedSOPs
UsingTimeAloneasaPublicHealthControlto LimitBacteriaGrowthinPotentiallyHazardousFoods
(SampleSOP)

PURPOSE: Topreventfoodborneillnessbyensuringthatpotentiallyhazardousfoods arenotheldinthetemperaturedangerzoneformorethan4hoursbeforebeingcookedor served. SCOPE: Thisprocedureappliestofoodserviceemployeesthathandle,prepare,cook, andservefood.

KEYWORDS: Temperatures,Holding,TimeAsaPublicHealthControl INSTRUCTIONS: 1. TrainfoodserviceemployeesonusingtheproceduresinthisSOP.RefertotheUsing andCalibratingThermometersSOP. 2. FollowStateorlocalhealthdepartmentrequirements. 3. IfStateorlocalhealthdepartmentrequirementsarebasedonthe2001FDAFood Code,establishwrittenproceduresthatclearlyidentifythe: Specificfoodsforwhichtimeratherthantemperaturewillbeusedtolimit bacteriagrowth. Correctiveproceduresthatarefollowedtoensurethatfoodsarecooledproperly. RefertotheCoolingPotentiallyHazardousFoodsSOP. Markingproceduresusedtoindicatethetimethatis4hourspastthepointwhen thefoodisremovedfromtemperaturecontrol,suchasanovenorrefrigerator. Proceduresthatarefollowedwhenfoodisinthedangerzoneforgreaterthan4 hours. 4. Cookrawpotentiallyhazardousfoodwithin4hourspastthepointwhenthefoodis removedfromtemperaturecontrol. 5. Serveordiscardcookedorreadytoeatfoodwithin4hourspastthe timewhenthe foodisremovedfromtemperaturecontrol. 6. Avoidmixingdifferentbatchesoffoodtogetherinthesamecontainer.Ifdifferent batchesoffoodaremixedtogetherinthesamecontainer,usethetimeassociatedwith thefirstbatchoffoodas thetimebywhichtocook,serve,ordiscardallthefoodin thecontainer.

49

HACCPBasedSOPs
UsingTimeAloneasaPublicHealthControltoLimitBacteria GrowthinPotentiallyHazardousFoods,continued
(SampleSOP)

MONITORING: 1. Foodserviceemployeeswillcontinuallymonitorthatfoodsareproperlymarkedor identifiedwiththetimethatis4hourspastthepointwhenthefoodisremovedfrom temperaturecontrol. 2. Foodserviceemployeeswillcontinuallymonitorthatfoodsarecooked,served,or discardedbytheindicatedtime.

CORRECTIVEACTION: 1. RetrainanyfoodserviceemployeefoundnotfollowingtheproceduresinthisSOP. 2. Discardunmarkedorunidentifiedfoodorfoodthatisnotedtoexceedthe4hour limit.

VERIFICATIONANDRECORDKEEPING: Foodserviceemployeeswillmarkorotherwiseidentifyfoodasspecifiedinthe InstructionsSectionofthisSOP.Thefoodservicemanagerwillverifythatfoodservice employeesarefollowingthisprocedurebyvisuallymonitoringfoodserviceemployees andfoodhandlingduringtheshift.ThefoodservicemanagerwillcompletetheFood SafetyChecklistdaily.TheFoodSafetyChecklististobekeptonfileforaminimumof 1year. DATEIMPLEMENTED:__________________ BY:_______________________

DATEREVIEWED:_____________________ BY:_______________________

DATEREVISED:_______________________ BY:_______________________

50

HACCPBasedSOPs
WashingFruitsandVegetables
(SampleSOP)

PURPOSE: Topreventorreduceriskoffoodborneillnessorinjurybycontaminated fruitsandvegetables.

SCOPE: Thisprocedureappliestofoodserviceemployeeswhoprepareorservefood. KEYWORDS: Fruits,Vegetables,CrossContamination,Washing

INSTRUCTIONS: 1. TrainfoodserviceemployeesonusingtheproceduresinthisSOP. 2. FollowStateorlocalhealthdepartmentrequirements. 3. Washhandsusingtheproperprocedure. 4. Wash,rinse,sanitize,andairdryallfoodcontactsurfaces,equipment,andutensils thatwillbeincontactwithproduce,suchascuttingboards,knives,andsinks. 5. Followmanufacturersinstructionsforproperuseofchemicals. 6. Washallrawfruitsandvegetablesthoroughlybeforecombiningwithother ingredients,including: Unpeeledfreshfruitandvegetablesthatareservedwholeorcutintopieces. Fruitsandvegetablesthatarepeeledandcuttouseincookingorservedreadyto eat. 7. Washfreshproducevigorouslyundercoldrunningwaterorbyusingchemicalsthat complywiththe2001FDAFoodCode. Packagedfruitsandvegetableslabeledas beingpreviouslywashedandreadytoeatarenotrequiredtobewashed. 8. Scrubthesurfaceoffirmfruitsorvegetablessuchasapplesorpotatoesusingaclean andsanitizedbrushdesignatedforthispurpose. 9. Removeanydamagedorbruisedareas. 10. Label,date,andrefrigeratefreshcutitems. 11. Servecutmelonswithin7daysifheldat41Forbelow.RefertotheDateMarking ReadytoEat,PotentiallyHazardousFood SOP. 12. Donotserverawseedsproutstohighlysusceptiblepopulationssuchaspreschoolage children.

51

HACCPBasedSOPs
WashingFruitsandVegetables,continued
(SampleSOP)

MONITORING: 1. Thefoodservicemanagerwillvisuallymonitorthatfruitsandvegetablesarebeing properlywashed,labeled,anddatedduringallhoursofoperation. 2. Foodserviceemployeeswillcheckdailythequalityoffruitsandvegetablesincold storage. CORRECTIVEACTION: 1. RetrainanyfoodserviceemployeefoundnotfollowingtheproceduresinthisSOP. 2. Removeunwashedfruitsandvegetablesserviceandwashedimmediatelybefore beingserved. 3. Labelanddatefreshcutfruitsandvegetables. 4. Discardcutmelonsheldafter7days. VERIFICATIONANDRECORDKEEPING: ThefoodservicemanagerwillcompletetheFoodSafetyChecklistdailytoindicatethat monitoringisbeingconductedasspecifiedinthisSOP. TheFoodSafetyChecklististo bekeptonfileforaminimumof1year.

DATEIMPLEMENTED:__________________ BY:_______________________

DATEREVIEWED:_____________________ BY:_______________________

DATEREVISED:_______________________ BY:_______________________

52

HACCPBasedSOPs
WashingHands
(SampleSOP)

PURPOSE: Topreventfoodborneillnessbycontaminatedhands. SCOPE: Thisprocedureappliestoanyonewhohandle,prepare,andservefood.

KEYWORDS: Handwashing,CrossContamination

INSTRUCTIONS: 1. TrainfoodserviceemployeesonusingtheproceduresinthisSOP. 2. FollowStateorlocalhealthdepartmentrequirements. 3. Posthandwashingsignsorpostersinalanguageunderstoodbyallfoodservicestaff nearallhandwashingsinks,infoodpreparationareas,andrestrooms. 4. Usedesignatedhandwashingsinksforhandwashingonly.Donotusefood preparation,utility,anddishwashingsinksforhandwashing. 5. Providewarmrunningwater,soap,andameanstodryhands.Provideawaste containerateachhandwashingsinkornearthedoorinrestrooms. 6. Keephandwashingsinksaccessibleanytimeemployeesarepresent. 7. Washhands: Beforestartingwork Duringfoodpreparation Whenmovingfromonefoodpreparationareatoanother Beforeputtingonorchanginggloves Afterusingthetoilet Aftersneezing,coughing,orusingahandkerchiefortissue Aftertouchinghair,face,orbody Aftersmoking,eating,drinking,orchewinggumortobacco Afterhandlingrawmeats,poultry,orfish Afteranycleanupactivitysuchassweeping,mopping,orwipingcounters Aftertouchingdirtydishes,equipment,orutensils Afterhandlingtrash Afterhandlingmoney Afteranytimethehandsmaybecomecontaminated

53

HACCPBasedSOPs
WashingHands,continued
(SampleSOP)

INSTRUCTIONS,continued: 8. Followproperhandwashingproceduresasindicatedbelow: Wethandsandforearmswithwarm,runningwateratleast100Fandapplysoap. Scrublatheredhandsandforearms,underfingernails,andbetweenfingersforat least1015seconds.Rinsethoroughlyunderwarmrunningwaterfor510 seconds. Dryhandsandforearmsthoroughlywithsingleusepapertowels. Dryhandsforatleast30secondsifusingawarmairhanddryer. Turnoffwaterusingpapertowels. Usepapertoweltoopendoorwhenexitingtherestroom. 9. FollowFDArecommendationswhenusinghandsanitizers.Theserecommendations areasfollows: Usehandsanitizersonlyafterhandshavebeenproperlywashedanddried. Useonlyhandsanitizersthatcomplywiththe2001FDAFoodCode.Confirm with themanufacturersthatthehandsanitizersusedmeettheserequirements. Usehandsanitizersinthemannerspecifiedbythemanufacturer. MONITORING: 1. Adesignatedemployeewillvisuallyobservethehandwashingpracticesofthe foodservicestaffduringallhoursofoperation. 2. Thedesignatedemployeewillvisuallyobservethathandwashingsinksareproperly suppliedduringallhoursofoperation. CORRECTIVEACTION: 1. RetrainanyfoodserviceemployeefoundnotfollowingtheproceduresinthisSOP. 2. Askemployeesthatareobservednotwashingtheirhandsattheappropriatetimesor usingtheproperproceduretowashtheirhandsimmediately. 3. Retrainemployeetoensureproperhandwashingprocedure.

VERIFICATIONANDRECORDKEEPING: ThefoodservicemanagerwillcompletetheFoodSafetyChecklistdailytoindicatethat monitoringisbeingconductedasspecified. TheFoodSafetyChecklististobekepton fileforaminimumof1year.

54

HACCPBasedSOPs
WashingHands,continued
(SampleSOP)

DATEIMPLEMENTED:__________________ BY:_______________________

DATEREVIEWED:_____________________ BY:_______________________

DATEREVISED:_______________________ BY:_______________________

55

HACCPBasedSOPs

56

HACCPBasedSOPs

HACCPBasedStandardOperatingRecordKeeping
CookingandReheatingTemperatureLog ........ .............. CoolingTemperatureLog................................... DamagedorDiscardedProductLog ............. .............. FoodContractSurfacesCleaningandSanitizingLog............ . . ProductionLog................................... ........ ReceivingLog............................................ RefrigerationLog.......................................... ThermometerCalibrationLog............................... FoodSafetyChecklist...................................... 59 61 63 65 67 69 71 73 75

57

HACCPBasedSOPs

58

HACCPBasedSOPs
CookingandReheatingTemperatureLog
Instructions: Recordproductname,time,thetwotemperatures/times,andanycorrectiveactiontakenonthisform.The foodservicemanagerwillverifythatfoodserviceemployeeshavetakentherequiredcookingtemperaturesbyvisuallymonitoring foodserviceemployeesandpreparationproceduresduringtheshiftandreviewing,initialing,anddatingthislogdaily.Maintainthis logforaminimumof1year. Dateand Time FoodItem Internal Internal CorrectiveAction Temperature/ Temperature/ Taken Time Time Initials VerifiedBy/ Date

59

HACCPBasedSOPs

60

HACCPBasedSOPs
CoolingTemperatureLog
Instructions: Recordtemperatureseveryhourduringthecoolingcycle.Recordcorrectiveactions,ifapplicable.Ifnofoodsare cooledonanyworkingday,indicateNoFoodsCooledintheFoodItem column.Thefoodservicemanagerwillverifythatthe foodservicestaffiscoolingfoodproperlybyvisuallymonitoringfoodserviceemployeesduringtheshiftandreviewing,initialing,and datingthislogdaily.Maintainthislogforaminimumof1year.
Date FoodItem Time/ Temp Time/ Temp Time/ Temp Time/ Temp Time/ Temp Time/ Temp CorrectiveActionsTaken Initials Verified By/Date

61

HACCPBasedSOPs

62

HACCPBasedSOPs
DamagedorDiscardedProductLog
Instructions: Foodserviceemployeeswillrecordproductname,quantity,actiontaken,reason,initials,anddateeachtimeafood orfoodproductisdamagedand/orwillbediscarded.Thefoodservicemanagerwillverifythatfoodserviceemployeesare discardingdamagedfoodproperlybyvisuallymonitoringfoodserviceemployeesduringtheshiftandreviewing,initialing,and datingthislogdaily.Maintainthislogforaminimumof1year. Date Time Vendor orSchool ProductName Temperature CorrectiveAction Taken Initials/Date Manager Initials/Date

63

HACCPBasedSOPs

64

HACCPBasedSOPs
FoodContactSurfacesCleaningandSanitizingLog
Instructions: Recordtime,temperatures/sanitizerconcentration,asappropriateandany correctiveactiontakenon thisform. The foodservicemanagerwillverifythatfoodworkershavetakentherequiredinformationbyvisuallymonitoringfoodserviceemployees andpreparationproceduresduringtheshiftandbyreviewing,initialing,anddatingthislogdaily.Maintainthislogforaminimumof 1year.
Date and Time Wash Rinse Temperature Temperature FinalRinse (Sanitization) Temperature HeatSensitive Sanitizer Tape Concentration (placehere) (inppm) CorrectiveAction Employee Initials Verified By/ Date

65

HACCPBasedSOPs

66

HACCPBasedSOPs
ProductionLog
Instructions: Foodserviceemployeeswillrecord thedate,productname,startandendtimeofproduction,thetwo temperature measurementstaken,anycorrectiveactiontaken,andtheamountoffoodprepared on theProductionLog.Thefoodservicemanager willverifythatfoodserviceemployeesaretakingtherequiredtemperaturesandfollowingtheproperpreparationprocedurebyvisually monitoringfoodserviceemployeesduringtheshiftandreviewing,initialing,anddatingthelogdaily.Maintainthislogasdirectedby yourStateagency. Date Start Time ProductName Temp Temp #1 #2 Amount Prepared Corrective Actions End Time Employee Verified Initials By/Date

67

HACCPBasedSOPs

68

HACCPBasedSOPs
ReceivingLog
Instructions: UsethisLogfordeliveriesorreceivingfoodsfromacentralizedkitchen. Recordanytemperaturesandcorrective actiontakenontheReceivingLog.Thefoodservicemanagerwillverifythatfoodserviceemployeesarereceivingproductsusing theproperprocedurebyvisuallymonitoringfoodserviceemployeesandreceivingpracticesduringtheshiftandreviewingthelog daily.Maintainthislogforaminimumof1year. Date Time Vendor orSchool ProductName Temperature CorrectiveAction Taken Initials/Date Manager Initials/Date

69

HACCPBasedSOPs

70

HACCPBasedSOPs
RefrigerationLog
Instructions:Adesignatedfoodserviceemployeewillrecordthelocationordescriptionofholdingunit,date,time,air temperature,correctiveaction,andinitialsonthislog.Thefoodservicemanagerwillverifythatfoodserviceemployeeshavetaken therequiredtemperaturesbyvisuallymonitoringfoodemployeesduringtheshiftandreviewing,initialing,anddatingthislogdaily. Maintainthislogforaminimumof1year. Location/ UnitDescription Date Time Temperature Corrective Action Food Worker Initials Manager Initials/ Date

71

HACCPBasedSOPs

72

HACCPBasedSOPs
ThermometerCalibrationLog
Instructions: Foodserviceemployeeswillrecordthecalibrationtemperatureandcorrectiveactiontaken,ifapplicable,onthe ThermometerCalibrationLogeachatimethermometeriscalibrated.Thefoodservicemanagerwillverifythatfoodserviceemployees areusingandcalibratingthermometersproperlybymakingvisualobservationsofemployeeactivitiesduringallhoursofoperation. Thefoodservicemanagerwillreviewandinitialthelogdaily.Maintainthislogforaminimumof1year. Date Thermometer BeingCalibrated Temperature Reading CorrectiveAction Initials Manager Initials/Date

73

HACCPBasedSOPs

74

HACCPBasedSOPs
FOODSAFETYCHECKLIST
Date_______________________________________Observer_____________________________________________

Directions: Usethischecklistdaily.Determineareasinyouroperationsrequiringcorrectiveaction.
Recordcorrectiveactiontakenandkeepcompletedrecordsinanotebookforfuturereference.

PERSONALHYGIENE Employeeswearcleanandproperuniformincludingshoes. Effectivehairrestraintsareproperlyworn. Fingernailsareshort,unpolished,andclean(noartificialnails). Jewelry islimitedtoaplainring,suchasweddingbandandawatch

and nobracelets.

YesNo CorrectiveAction

________________ ________________ ________________ ________________ ________________ ________________ ________________ ________________ _________________ _________________ ________________ ________________ ________________
YesNoCorrectiveAction

Handsarewashedproperly,frequently,andatappropriatetimes. Burns,wounds,soresorscabs,orsplintsandwaterproof bandages

onhandsarebandagedandcompletelycoveredwithafoodservice glovewhilehandlingfood.

Eating,drinking,chewinggum,smoking,orusingtobaccoare
allowedonlyindesignatedareasawayfrompreparation,service, storage,andwarewashingareas. Employeesusedisposabletissueswhencoughingorsneezingand thenimmediatelywashhands. Employeesappearingoodhealth. Handsinksareunobstructed,operational,andclean. Handsinksarestockedwithsoap,disposabletowels,andwarmwater. Ahandwashingremindersignisposted. Employeerestroomsareoperationalandclean.

FOODPREPARATION
Allfoodstoredorpreparedinfacilityisfromapprovedsources. Foodequipmentutensils,andfoodcontactsurfacesareproperly washed,rinsed,andsanitizedbefore everyuse. Frozenfoodisthawedunderrefrigeration,cookedtoproper temperaturefromfrozenstate,orincoldrunningwater. Thawedfoodisnotrefrozen. Preparationisplannedsoingredientsarekeptoutofthetemperature dangerzonetotheextentpossible. Foodistastedusingtheproperprocedure. Proceduresareinplacetopreventcrosscontamination. Foodishandledwithsuitableutensils,suchassingleuseglovesor tongs.

________________ ________________ ________________ ________________ ________________ ________________ ________________ ________________

75

HACCPBasedSOPs
Foodispreparedinsmallbatchestolimitthetimeitisinthe temperaturedangerzone. Cleanreusabletowelsareusedonlyforsanitizingequipmentand surfacesandnotfordryinghands,utensils,orfloor. Foodiscookedtotherequiredsafeinternaltemperatureforthe appropriatetime.Thetemperatureistestedwithacalibratedfood thermometer. Theinternaltemperatureoffoodbeingcookedismonitoredand documented.

________________ ________________ ________________ ________________

YesNoCorrectiveAction

HOTHOLDING
Hotholdingunitisclean. Foodisheatedtotherequiredsafeinternaltemperaturebefore placinginhotholding.Hotholdingunitsarenotusedtoreheat potentiallyhazardousfoods. Hotholdingunitispreheatedbeforehotfoodisplacedinunit. Temperatureofhotfoodbeingheldisatorabove135F. Foodisprotectedfromcontamination.

________________ ________________ ________________ ________________ ________________

YesNoCorrectiveAction

COLDHOLDING
Refrigeratorsarekeptcleanandorganized. Temperatureofcoldfoodbeingheldisatorbelow41F. Foodisprotectedfromcontamination.

________________ ________________ ________________

YesNoCorrectiveAction

REFRIGERATOR,FREEZER,ANDMILKCOOLER

Thermometersareavailableandaccurate. Temperatureisappropriateforpiecesofequipment. Foodisstored6inchesofffloororinwalkincoolingequipment. Refrigeratorandfreezerunitsarecleanandneat. Properchillingproceduresareused. Allfoodisproperlywrapped,labeled,anddated. TheFIFO(FirstIn,FirstOut)methodofinventorymanagementis used. Ambientairtemperatureofallrefrigeratorsandfreezersismonitored anddocumentedatthebeginningandendofeachshift.

________________ ________________ ________________ ________________ ________________ ________________ ________________ ________________

76

HACCPBasedSOPs
FOODSTORAGEANDDRYSTORAGE
Temperaturesofdrystorageareaisbetween50 Fand70For Statepublichealthdepartmentrequirement. Allfoodandpapersuppliesarestored6to8inchesoffthefloor. Allfoodislabeledwithnameandreceiveddate. Openbagsof foodarestoredincontainerswithtightfittinglidsand labeledwithcommonname. YesNoCorrectiveAction

________________ ________________ ________________ ________________ ________________ ________________ ________________ ________________ ________________ ________________ ________________
YesNoCorrectiveAction

TheFIFO(FirstIn,FirstOut)methodofinventorymanagementis used. Therearenobulgingorleakingcannedgoods. Foodisprotectedfromcontamination. Allfoodsurfacesareclean. Chemicalsareclearlylabeledandstoredawayfromfoodandfood relatedsupplies. There isaregularcleaningscheduleforallfoodsurfaces. Foodisstoredinoriginalcontainerorafoodgradecontainer.

CLEANINGANDSANITIZING

Threecompartmentsinkisproperlysetupforwarewashing. Dishmachineisworkingproperly(suchasgaugesandchemicalsareat recommendedlevels). Wateriscleanandfreeofgreaseandfoodparticles. Watertemperaturesarecorrectforwashandrinse. Ifheatsanitizing,theutensilsareallowedtoremainimmersedin 171Fwaterfor30seconds. Ifusing achemicalsanitizer,itismixedcorrectlyandasanitizer strip isusedtotestchemicalconcentration. Smallwareandutensilsareallowedtoairdry. Wipingclothsarestoredinsanitizingsolutionwhileinuse.

________________ ________________ ________________ ________________ ________________ ________________ ________________ ________________

YesNoCorrectiveAction

UTENSILSANDEQUIPMENT
Allsmallequipmentandutensils,includingcuttingboardsand knives,arecleanedandsanitizedbetweenuses. Smallequipmentandutensilsarewashed,sanitized,andairdried. Worksurfacesandutensilsareclean. Worksurfacesarecleanedandsanitizedbetweenuses. Thermometersarecleanedandsanitizedaftereachuse. Thermometersarecalibratedonaroutinebasis. Canopenerisclean.

________________ ________________ ________________ ________________ ________________ ________________ ________________

77

HACCPBasedSOPs

Drawersandracksareclean. Cleanutensilsarehandledinamannertopreventcontaminationof areasthatwillbeindirectcontactwithfoodorapersonsmouth.

________________ ________________
YesNoCorrectiveAction

LARGEEQUIPMENT

Foodslicerisclean. Foodslicerisbrokendown,cleaned,andsanitizedbeforeand aftereveryuse. Boxes,containers,andrecyclablesareremovedfromsite. Loadingdockandareaarounddumpstersarecleanandodorfree. Exhausthoodandfiltersareclean.

________________ ________________ ________________ ________________ ________________

YesNoCorrectiveAction

GARBAGESTORAGEANDDISPOSAL
Kitchengarbagecansarecleanandkeptcovered. Garbagecansareemptiedasnecessary. Boxesandcontainersareremovedfromsite. Loadingdockandareaarounddumpsterare clean. Dumpstersareclean.

________________ ________________ ________________ ________________ ________________

YesNoCorrectiveAction

PESTCONTROL

Outsidedoorshavescreens,arewellsealed,andare equippedwith aselfclosing device. Noevidenceofpestsispresent. Thereisaregularscheduleofpestcontrolbyalicensedpestcontrol operator.

________________ ________________ ________________

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DevelopingaHACCPBasedFoodSafetyProgramWorksheets

ComponentsofaComprehensiveFoodSafetyProgram ............ SummaryTableofRecordKeepingforHACCPBasedSOP....... SummaryTableforMonitoringandReviewingHACCPBasedSOP Record ....... ........................................... SummaryofCorrectiveActionsforHACCPBasedSOPs..........

83 85 91 99

EmployeeFoodSafetyTrainingRecord........ ................ 105 NoCookProcess................. ......................... 107 SameDayServiceProcess........... ........................ 109 ComplexFood Process..................................... 111

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FoodSafetyProgram
TheSFAsoverallfoodsafetyprogrammustincludeawrittenplanforeachindividual schoolintheSFAandbebasedonHACCPprinciples.Itiseasierthanitsoundsbecause USDAhassimplifiedtheprocessasdescribedintheGuidanceforSchoolFood Authorities:DevelopingaSchoolFoodServiceProgramBasedontheProcessApproach toHACCP Principles. Byfollowingtheguidance,yourprogramwilladheretoHACCP principles. KeyPoints Threemainpointsareessentialtodevelopingafoodsafetyprogram: basicfacility sanitation,temperaturecontrol,anddocumentedSOPs. 1. Besurethatallofyourfoodpreparationareasarecleanandsanitary,suchas workershands,utensils,andfoodcontactsurfaces.Avoidcrosscontamination. 2. Temperaturecontrolmeanskeepingcoldfoodscoldandhotfoodshot.Cookto propertemperaturesandholdatpropertemperatures,andbesuretorecordthose temperatures.Abasic,properlycalibratedfoodthermometer(digitalordial)isall youneedtocheckforpropertemperatures. 3. SOPscanbeusedtoverifypropersanitationandtheobservanceofproper temperatures,aswellasotherfoodsafetyaspectsinafoodserviceoperation. KeyTerms Hereisaquicklookatsomekeyterms: Hazardanalysis: reviewofyourfoodserviceoperationtofindareaswherefood safetyproblemsmightoccur. Controlmeasures: stepsyoutaketoreducethelikelihoodoffood contamination. Criticalcontrolpoints:pointsinfoodpreparationandprocessingwhere controllingastep(suchascooking)isessentialtoassurefoodsafety. Criticallimits: thetimeandtemperaturerangesforfoodpreparationandservice (eithercoldorhot)thatkeepfoodsafe. ProcessApproach: amethodofgroupingmenuitemsintooneofthreeprocesses dependingonthenumberoftimesthefoodgoesthroughthetemperaturedanger zone,whichisbetween41Fand135F(pertheamendmenttothe2001FDA FoodCodeissuedinAugust2003). StandardOperatingProcedure(SOP): writteninstructionsforafoodservice taskthatreducefoodsafetyhazards.

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OverviewtotheProcessApproachtoHACCP HACCPisasystematicapproachtoconstructafoodsafetyprogramdesignedtoreduce theriskoffoodbornehazardsbyfocusingoneachstepofthefoodpreparationprocess fromreceivingtoservice.USDArecommendsthatSFAsusetheProcessApproachto HACCPbecauseitgivesyouflexibilitytocreateafoodsafetyprogramspecifictoyour foodserviceoperation.TheFoodandDrugAdministration(FDA)originallydeveloped theProcessApproachforretailfoodestablishments.TheProcessApproachgroupsfood preparationintothreebroadcategoriesbasedonhowmanytimeseachmenuitemmoves throughthetemperaturedangerzone. Theguidanceandthisresourceprovideamodified versionoftheProcessApproachtomakeitpracticalforyourschoolfoodservice operation. Servingsafefoodisacriticalresponsibilityforschoolfoodserviceandakeyaspectofa healthyschoolenvironment.Keepingfoodssafeisalsoavitalpartofhealthyeatingand arecommendationoftheDietaryGuidelinesforAmericans2005.Whenproperly implemented,HACCPbasedfoodsafetyprogramswillhelpyouensurethesafetyofthe schoolmealsservedtochildreninyourschoolnutritionprogram. FoodProcess ThesearethepreparationcategoriesintheProcessApproachtoHACCP: Process#1No Cook,fooditemsmeanttobekeptcoldfrompreparationthroughserviceProcess#2 SameDayService,fooditemsmeanttobepreparedhotandservedhotthesamedayand Process#3ComplexFoodPreparation,fooditemsmeanttobepreparedhotandserved cooled,orpossiblyreheated.Youwillneedtoputeachmenuitem(recipe)intooneof thethreecategoriesandthenkeepithot(orcold)whileitisbeingstored,prepared, transported,held,andserved. Ifyouseeafailureinsanitationortemperaturecontrol,besuretohaveameansof correctingtheproblemandverifyingthatthecorrectivestepsresolvedtheproblem.Once yourfoodsafetyprogramisinoperation,someoneshouldbecheckingtoseethatitis working,perhapsonceamonth.Then,everyyearyoushouldreviewtheentireprogram toincorporateanychanges,suchasnewmenuitems,newequipment,changesinstaff, andremodeling.

Adaptedfrom:U.S. DepartmentofAgriculture,FoodandNutritionService. (June 2005).GuidanceforSchoolFoodAuthorities:DevelopingaSchoolFoodService ProgramBasedontheProcessApproachtoHACCPPrinciples. Availableat http://www.fns.usda.gov/cnd/lunch/Downloadable/HACCPGuidance.pdf

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ComponentsofaComprehensiveFoodSafetyProgram
Directions: Foreachofyourfoodservicelocationscompletethefollowinginformation. Maintainthisrecordforaminimum of1year. Component DocumentedSOP DocumentedCriticalControlPoints StandardizedRecipes NoCookProcessWorksheet SameDayServiceProcessWorksheet ComplexProcessWorksheet Monitoring CorrectiveActions RecordKeeping Verification Training ReviewofFoodSafetyPlan Location Task Completed Date

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SummaryTableofRecordKeepingforHACCPBasedSOP
Cleaning and Sanitizing Log Cleaningand Sanitizing FoodContact Surfaces Controlling Timeand Temperature DuringFood Preparation Cooking Cooling Date Marking Employee HealthPolicy Handlinga FoodRecall Holding Foods Cooking Cooling Reheating Temperature Temperature Log Log Damaged Food or Safety Discarded Checklist Product Log X Hotand Production Receiving Thermometer ToBe Cold Log Log Calibration Determined Holding Log Temperature Log

X X X X X X X

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SummaryTableofRecordKeepingforHACCPBasedSOP,continued
Cleaning and Sanitizing Log Personal Hygiene Preventing Contamination atFoodBars Preventing Cross Contamination During Storageand Preparation Receiving Deliveries Reheating Potentially Hazardous Foods ServingFood Storingand UsingToxic Chemicals X Cooking Cooling Reheating Temperature Temperature Log Log Damaged Food or Safety Discarded Checklist Product Log X X X X X Hotand Production Receiving Thermometer ToBe Cold Log Log Calibration Determined Holding Log Temperature Log

X X X

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SummaryTableofRecordKeepingforHACCPBasedSOP,continued
Cleaning and Sanitizing Log Transporting Foodto RemoteSites Usingand Calibratinga Food Thermometer UsingSuitable UtensilsWhen Handling ReadytoEat Foods UsingTime Aloneasa PublicHealth Control Washing Fruitsand Vegetables Washing Hands Cooking Cooling Reheating Temperature Temperature Log Log Damaged Food or Safety Discarded Checklist Product Log X Hotand Production Receiving Thermometer ToBe Cold Log Log Calibration Determined Holding Log Temperature Log X X

X X

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SummaryTableforMonitoringandReviewingHACCPBasedSOPRecord
Directions: Identifythefoodserviceemployeewhowillberesponsibleformonitoringandverifyingrecords.Maintainthisrecordfor aminimumof1year. StandardOperatingProcedure Record Monitoredby Whom Reviewedby Whom

CleaningandSanitizingFoodContact Surfaces

FoodSafetyChecklist FoodContactSurfacesCleaningand SanitizingLog

ControllingTimeandTemperature duringFoodPreparation Cooking Cooling DateMarking EmployeeHealthPolicy

FoodSafetyChecklist ProductionLog CookingandReheatingTemperatureLog CoolingTemperatureLog FoodSafetyChecklist Tobedeterminedbyschoolofficialsand Stateorlocalhealth department. FoodSafetyChecklist Damagedor DiscardedProductLog

HandlingaFoodRecall

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SummaryTableforMonitoringandReviewingHACCPBasedSOPRecord,continued
Directions: Identifythefoodserviceemployeewhowillberesponsibleformonitoringandverifyingrecords.Maintainthisrecordfor aminimumof1year. StandardOperating Procedure HoldingFoods Record HotandColdHolding TemperatureLog RefrigerationLog PersonalHygiene FoodSafetyChecklist Damagedor DiscardedProduct Log PreventingContaminationat FoodBars FoodSafetyChecklist Damagedor DiscardedProduct Log HotandColdHolding TemperatureLog PreventingCross ContaminationduringStorage andPreparation FoodSafetyChecklist Damagedor DiscardedProduct Log MonitoredbyWhom ReviewedbyWhom

93

HACCPBasedSOPs

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SummaryTableforMonitoringandReviewingHACCPBasedSOPRecord,continued
Directions: Identifythefoodserviceemployeewhowillberesponsibleformonitoringandverifyingrecords.Maintainthisrecordfor aminimumof1year. StandardOperating Procedure ReceivingDeliveries ReheatingPotentially HazardousFoods ServingFood StoringandUsing ToxicChemicals Record ReceivingLog CookingandReheating TemperatureLog FoodSafetyChecklist FoodSafetyChecklist Damagedor DiscardedProduct Log FoodSafetyChecklist HotandColdHolding TemperatureLog ReceivingLog UsingandCalibratingaFood Thermometer FoodSafetyChecklist ThermometerCalibrationLog MonitoredbyWhom ReviewedbyWhom

TransportingFoodstoRemote Sites

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SummaryTableforMonitoringandReviewingHACCPBasedSOPRecord,continued
Directions: Identifythefoodserviceemployeewhowillberesponsibleformonitoringandverifyingrecords.Maintainthisrecordfor aminimumof1year. StandardOperating Procedure UsingSuitableUtensilsWhen HandlingReadytoeatFoods UsingTimeAloneasaPublic HealthControl Record FoodSafetyChecklist MonitoredbyWhom ReviewedbyWhom

FoodSafetyChecklist

WashingFruitsandVegetables FoodSafetyChecklist WashingHands FoodSafetyChecklist

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SummaryofCorrectiveActionsforHACCPBasedSOPs
SOP
Cleaningand SanitizingFood ContactSurfaces

CorrectiveAction
1. Retrainanyfoodserviceemployeefoundnotfollowingthe proceduresinthisSOP. 2. Wash,rinse,andsanitizedirtyfoodcontactsurfaces.Sanitizefood contactsurfacesifitisdiscoveredthatthesurfaceswerenotproperly sanitized.Discardfoodthatcomesincontactwithfoodcontact surfacesthathavenotbeensanitizedproperly. 3. Ina3compartmentsink: Drainandrefillcompartmentsperiodicallyandasneededtokeep thewaterclean. Adjustthewatertemperaturebyaddinghotwateruntilthe desiredtemperatureisreached. Addmoresanitizerorwater,asappropriate,untiltheproper sanitizerconcentrationisachieved. 4. Inadishmachine: Drainandrefillthemachineperiodicallyandasneededtokeep thewaterclean. Contacttheappropriateindividual(s)tohavethemachine repairedifthemachineisnotreachingtheproperwash temperatureindicatedonthedataplate. Forahotwatersanitizingdishmachine,retestbyrunningthe machineagain.Iftheappropriatesurfacetemperatureisstillnot achievedonthesecondrun,contacttheappropriateindividual(s) tohavethemachinerepaired.Wash,rinse,andsanitizeinthe3 compartmentsinkuntilthemachineisrepairedorusedisposable singleservice/singleuseitemsifa3compartmentsinkisnot available. Forachemicalsanitizingdishmachine,checkthelevelof sanitizerremaininginbulkcontainer.Fill,ifneeded.Prime themachineaccordingtothemanufacturersinstructionsto ensurethatthesanitizerisbeingpumpedthroughthemachine. Retest.Ifthepropersanitizerconcentrationlevelisnotachieved, stopusingthemachineandcontacttheappropriateindividual(s) tohaveitrepaired.Usea3compartmentsinktowash,rinse,and sanitizeuntilthemachineisrepaired.

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SummaryofCorrectiveActionsforHACCPBasedSOPs,continued
SOP
ControllingTime and TemperatureDuring Preparation

CorrectiveAction

1. Retrainanyfoodserviceemployeefoundnotfollowingthe proceduresinthisSOP. 2. Beginthecookingprocessimmediatelyafterpreparationiscomplete foranyfoodsthatwillbeservedhot. 3. Rapidlycoolreadytoeatfoodsorfoodsthatwillbecookedatalater time. 4. Immediatelyreturningredientstotherefrigeratoriftheanticipated preparationcompletiontimeisexpectedtoexceed30minutes. 5. Discardfoodheldinthetemperaturedangerzoneformorethan4 hours. Cooking 1. Retrainanyfoodserviceemployeefoundnotfollowingthe proceduresinthisSOP. CriticalControl 2. Continuecookingfooduntiltheinternaltemperaturereachesthe Point(CCP) requiredtemperature. Cooling 1. Retrainanyfoodserviceemployeefoundnotfollowingthe proceduresin thisSOP. 2. Reheatcooked,hotfoodto165Ffor15secondsandstartthe CriticalControl coolingprocessagainusingadifferentcoolingmethodwhenthefood Point(CCP) is: Above70Fand2hoursorlessintothecoolingprocessand Above41Fand6hoursorlessintothecooling process. 3. Discardcooked,hotfoodimmediatelywhenthefoodis: Above70Fandmorethan2hoursintothecoolingprocessor Above41Fandmorethan6hoursintothecoolingprocess. 3. Useadifferentcoolingmethodforpreparedreadytoeatfoodswhen thefoodisabove41Fandlessthan4hoursintothecoolingprocess. 4. Discardpreparedreadytoeatfoodswhenthefoodisabove 41F andmorethan4hoursintothecoolingprocess. DateMarking 1. Retrainanyfoodserviceemployeefoundnotfollowingthe ReadytoEatPotentially proceduresinthisSOP. HazardousFood 2. Foodsthatarenotdatemarkedorthatexceedthe7daytimeperiod willbediscarded. EmployeeHealthPolicy TobedeterminedbyschoolofficialsandStateorlocalhealthdepartment. HandlingAFoodRecall 1. Retrainanyfoodserviceemployeefoundnotfollowingtheproceduresin
thisSOP. 2. Determineiftherecalledproductistobereturnedandtowhom,or destroyedandbywhom. 3. Notifyfeedingsitestaffofprocedures,dates,andotherspecificdirectionsto befollowedforthecollectionordestructionoftherecalledproduct. 4. Consolidatetherecallproductasquicklyaspossible,butnolaterthan30 daysaftertherecallnotification. 5. Conformtotherecallnoticeusingthefollowingsteps:

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SummaryofCorrectiveActionsforHACCPBasedSOPs,continued
SOP
HandlingAFoodRecall, continued

CorrectiveAction
Reportquantityandsitewhereproductislocatedtomanufacturer, distributor,orStateagencyforcollection.Thequantityandlocationof theaffectedUSDAcommodityfoodmustbesubmittedtotheState DistributingAgencywithin10calendarsdaysoftherecall. ObtainthenecessarydocumentsfromtheStateDistributingAgencyfor USDAcommodityfoods.Submitnecessary documentationfor reimbursementoffoodcosts. Completeandmaintainallrequireddocumentationrelatedtotherecall including: Recallnotice Recordsofhowfoodproductwasreturnedordestroyed Reimbursablecosts Publicnoticeandmediacommunications

HoldingHotandCold PotentiallyHazardous Foods CriticalControl Point(CCP)

1. Retrainanyfoodserviceemployeefoundnotfollowingthe proceduresinthisSOP. 2. Forhotfoods: Reheatthefoodto165Ffor15secondsifthetemperatureis foundtobebelow135Fandthelasttemperaturemeasurement was135Forhigherandtakenwithinthelast2hours.Repairor resetholdingequipmentbeforereturningthefoodtotheunit,if applicable. Discardthefoodifitcannotbedeterminedhowlongthefood temperaturewasbelow135F. 3. Forcoldfoods: Rapidlychillthefoodusinganappropriatecoolingmethodifthe temperatureisfoundtobeabove41Fandthelasttemperature measurementwas41Forbelowandtakenwithinthelast2 hours: Placefoodinshallowcontainers(nomorethan4inches deep)anduncoveredonthetopshelfinthebackofthe walkinorreachincooler. Useaquickchillunitlikeablastchiller. Stirthefoodinacontainerplacedinanicewaterbath. Addiceasaningredient. Separatefoodintosmallerorthinnerportions. 4.Repairorresetholdingequipmentbeforereturningthefoodtothe unit,ifapplicable 5. Discardthefoodifitcannotbedeterminedhowlongthefood temperaturewasabove41F.

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SummaryofCorrectiveActionsforHACCPBasedSOPs,continued
SOP
PersonalHygiene

CorrectiveAction
1. Retrainanyfoodserviceemployeefoundnotfollowingthis procedure. 2. Discardaffectedfood. 1. Retrainanyfoodserviceemployee foundnotfollowingthe proceduresinthisSOP. 2. Removeanddiscardcontaminatedfood. 3. Demonstratetocustomershowtoproperlyuseutensils. 4. Discardthefoodifitcannotbedeterminedhowlongthefood temperaturewasabove41Forbelow135F. 1. Retrainanyfoodserviceemployeefoundnotfollowingthe proceduresinthisSOP. 2. Separatefoodsfoundimproperlystored. 3. Discardreadytoeatfoodsthatarecontaminatedbyraweggs,raw fish,rawmeat,orrawpoultry. 1. Retrainanyfoodserviceemployeefoundnotfollowingthe proceduresinthisSOP. 2. Rejectthefollowing: Frozenfoodswithsignsofpreviousthawing Cansthathavesignsofdeterioration,suchasswollensidesor ends,flawedsealsorseams,dents,orrust Puncturedpackages Foodswithoutdatedexpirationdates Foodsthatareoutofsafetemperaturezoneordeemed unacceptablebytheestablishedrejectionpolicy 1. Retrainany foodserviceemployeefoundnotfollowingthe proceduresinthisSOP. 2. Continuereheatingandheatingfoodiftheinternaltemperaturedoes notreachtherequiredtemperature.

Preventing Contaminationat FoodBars

PreventingCross Contaminationduring StorageandPreparation

ReceivingDeliveries

Reheating Potentially HazardousFoods CriticalControl Point(CCP) Serving Food

1. Retrainanyfoodserviceemployeefoundnotfollowingthe proceduresinthisSOP. 2. Replaceimproperlyhandledplates,cups,orutensils. 3. Discardreadytoeatfoodthathasbeentouchedwithbarehands. 4. FollowthecorrectiveactionsidentifiedintheWashingHandsUsing SuitableUtensilsWhenHandlingReadyToEatFoodsDate MarkingReadytoEat,PotentiallyHazardousFoodsCooling PotentiallyHazardousFoodsand HoldingHotandColdPotentially HazardousFoodsSOPs.

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SummaryofCorrectiveActionsforHACCPBasedSOPs,continued
SOP
Storing andUsing Poisonousor ToxicChemicals TransportingFoodsto RemoteSites(Satellite Kitchens)

CorrectiveAction
1. Retrainanyfoodserviceemployeefoundnotfollowingthe proceduresinthisSOP. 2. Discardanyfoodcontaminatedbychemicals. 3. Labeland/orproperlystoreanyunlabeledormisplacedchemicals 1. Retrainanyfoodserviceemployeefoundnotfollowingthe proceduresinthisSOP. 2. Continueheatingorchillingfoodcarrieriftheproperairtemperature isnotreached. 3. Reheatfoodto165Ffor15secondsiftheinternaltemperatureof hotfoodislessthan 135F.RefertotheReheatingPotentially HazardousFoodsSOP. 4. Coolfoodto41Forbelowusingapropercoolingprocedureifthe internaltemperatureofcoldfoodisgreaterthan41F.Refertothe CoolingPotentiallyHazardousFoodsSOPfortheproperprocedures tofollowwhencoolingfood. 5. Discardfoodsheldinthedangerzoneforgreaterthan4hours. 1. Retrainanyfoodserviceemployeefoundnotfollowingthe proceduresinthisSOP. 2. Foraninaccurate,bimetallic,dialfacedthermometer,adjustthe temperaturebyturningthedialwhilesecuringthecalibrationnut (locatedjustunderorbelowthedial)withpliersorawrench. 3. Foraninaccurate,digitalthermometerwitharesetbutton,adjustthe thermometeraccordingtomanufacturersinstructions. 4. Ifaninaccuratethermometercannotbeadjustedonsite,discontinue usingit,andfollowmanufacturersinstructionsforhavingthe thermometercalibrated. 5. Retrainemployeeswhoareusingorcalibratingfoodthermometers improperly. 1. Retrainanyfoodserviceemployeefoundnotfollowingthe proceduresinthisSOP. 2. Discardreadytoeatfoodtouchedwithbarehands. 1. Retrainanyfoodserviceemployeefoundnotfollowingthe proceduresinthisSOP. 2. Discardunmarkedorunidentifiedfoodorfoodthatisnotedto exceedthe4hourlimit.

UsingandCalibratinga Thermometer

UsingSuitableUtensils WhenHandling ReadytoEatFoods UsingTimeAloneasa PublicHealthControl CriticalControl Point(CCP) WashingFruitsand Vegetables

1. Retrain anyfoodserviceemployeefoundnotfollowingthe proceduresinthisSOP. 2. Removeunwashedfruitsandvegetablesserviceandwashed immediatelybeforebeingserved. 3. Labelanddatefreshcutfruitsandvegetables. 4. Discardcutmelonsheldafter7days.

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SummaryofCorrectiveActionsforHACCPBasedSOPs,continued
SOP
WashingHands

CorrectiveAction 1. Retrainanyfoodserviceemployeefoundnotfollowingthe proceduresinthisSOP. 2. Askemployeesthatareobservednotwashingtheirhandsatthe appropriatetimesorusingtheproperproceduretowashtheir handsimmediately. 3. Retrainemployeetoensureproperhandwashingprocedure.

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EmployeeFoodSafetyTrainingRecord Date:_____________________________ Location:__________________________
Directions: Usethisformtorecordfoodsafetytrainingprovidedtoemployees. Maintainthisrecordforaminimumof1year. EmployeeName Lengthof Training TrainingandMaterials Provided

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NoCookProcessWorksheet
Directions: Reviewthestandardizedrecipeforeachofyourmenuitems.Writethe nameofthemenuitem,therecipenumber,andanyspecificinstructionsinthe appropriatecolumns.FollowyourHACCPbasedstandardoperatingproceduresfor facilitywide,receiving,storing,preparing,holding,andserving.

MenuItem

Recipe Number

SpecificInstructions

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HACCPBasedSOPs
NoCookProcessWorksheet,continued
Directions: Reviewthestandardizedrecipeforeachofyourmenuitems.Writethe nameofthemenuitem,therecipenumber,andanyspecificinstructionsinthe appropriatecolumns.FollowyourHACCPbasedstandardoperatingproceduresfor facilitywide,receiving,storing,preparing,holding,andserving.

MenuItem

Recipe Number

SpecificInstructions

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HACCPBasedSOPs
SameDayServiceProcessWorksheet
Directions: Reviewthestandardizedrecipeforeachofyourmenuitems.Writethe nameofthemenuitem,therecipenumber,andanyspecificinstructionsinthe appropriatecolumns.FollowyourHACCPbasedstandardoperatingproceduresfor facilitywide,receiving,storing,preparing,holding,cooking,andserving.

MenuItem

Recipe Number

SpecificInstructions

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HACCPBasedSOPs
SameDayServiceProcessWorksheet,continued
Directions: Reviewthestandardizedrecipeforeachofyourmenuitems.Writethe nameofthemenuitem,therecipenumber,andanyspecificinstructionsinthe appropriatecolumns.FollowyourHACCPbasedstandardoperatingproceduresfor facilitywide,receiving,storing,preparing,holding,cooking,andserving.

MenuItem

Recipe Number

SpecificInstructions

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HACCPBasedSOPs
ComplexFoodProcessWorksheet
Directions: Reviewthestandardizedrecipeforeachofyourmenuitems.Writethe nameofthemenuitem,therecipenumber,andanyspecificinstructionsinthe appropriatecolumns.FollowyourHACCPbasedstandardoperatingproceduresfor facilitywide,receiving,storing,preparing,holding,cooking,serving,cooling,and reheating.

MenuItem

Recipe Number

SpecificInstructions

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HACCPBasedSOPs
ComplexFoodProcessWorksheet,continued
Directions: Reviewthestandardizedrecipeforeachofyourmenuitems.Writethe nameofthemenuitem,therecipenumber,andanyspecificinstructionsinthe appropriatecolumns.FollowyourHACCPbasedstandardoperatingproceduresfor facilitywide,receiving,storing,preparing,holding,cooking,serving,cooling,and reheating.

MenuItem

Recipe Number

SpecificInstructions

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ReferenceList
IowaStateUniversity.(2003).HACCP:Hazardanalysiscriticalcontrolpoint informationcenter. RetrievedOctober11,2005,from http://www.iowahaccp.iastate.edu/plans/index.cfm?CatList=14,16&ParentID=16&sectio nid=2. U.S.DepartmentofAgriculture,FoodandNutritionService.(June2005).Guidancefor schoolfood authorities:Developingaschool food serviceprogrambasedontheprocess approachtohaccpprinciples.RetrievedOctober11,2005,from http://www.fns.usda.gov/cnd/lunch/Downloadable/HACCPGuidance.pdf. U.S.DepartmentofAgriculture,FoodandNutritionService,& NationalFoodService ManagementInstitute.(2002). Respondingtoafoodrecall.University,MS:Author. U.S.DepartmentofAgriculture,FoodandNutritionService,& NationalFoodService ManagementInstitute. (2004).Servingitsafe(2nded).University,MS:Author. U.S.DepartmentofAgriculture,FoodandNutritionService,& NationalFoodService ManagementInstitute.(2004).Washyourhands:Educatingtheschoolcommunity. University,MS:Author. U.S.FoodandDrugAdministration.(2001). Foodcode.RetrievedOctober11,2005, from http://www.cfsan.fda.gov/~dms/foodcode.html#intro.

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ResourceList
NationalFoodServiceManagementInstitute.(2003). Emergencyreadinessplan:Guide andformsfortheschoolfoodserviceoperation.University,MS:Author. NationalFoodServiceManagementInstitute.(2004).Servingitsafeposter.University, MS:Author. UnitedStatesFoodandDrugAdministration CenterforFoodSafetyandApplied Nutrition.(2005). ManagingFoodSafety: AHACCP principlesguideforoperatorsof food establishmentsattheretaillevel. Availableat http://vm.cfsan.fda.gov/~dms/hret2.html#flow. U.S. DepartmentofAgriculture,FoodandNutritionService.(2004). Abiosecurity checklistforschoolfoodserviceprograms:Developingabiosecuritymanagementplan. Availableat http://schoolmeals.nal.usda.gov/Safety/biosecurity.pdf.

FoodSafetyWebSites FDACenterforFoodSafetyandAppliedNutrition,availableat http://www.cfsan.fda.gov/~lrd/haccp.html GatewaytoGovernmentFoodSafetyInformation,availableat www.FoodSafety.gov HealthySchoolMealsResourceSystem,availableat http://schoolmeals.nal.usda.gov/ IsItDoneYet?availableat http://www.isitdoneyet.gov Thermyavailableat http://www.fsis.usda.gov/Food_Safety_Education/Thermy ThermometerResourceavailableat http://www.nfsmi.org/Information/thermometer_resource.html

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