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Table Of Contents

Introduction
Cleaning and Sanitizing Food Contact Surfaces
Controlling Time and Temperature During Preparation
Cooking Potentially Hazardous Foods
Cooling Potentially Hazardous Foods
Date Marking Ready-to-Eat, Potentially Hazardous Food
Handling a Food Recall
Holding Hot and Cold Potentially Hazardous Foods
Personal Hygiene
Preventing Contamination at Food Bars
Preventing Cross-Contamination During Storage and Preparation
Receiving Deliveries
Reheating Potentially Hazardous Foods
Storing and Using Poisonous or Toxic Chemicals
Transporting Food to Remote Sites (Satellite Kitchens)
Using and Calibrating Thermometers
Using Suitable Utensils When Handling Ready-to-Eat Foods
Washing Fruits and Vegetables
HACCP-Based Standard Operating Record Keeping
Cooking and Reheating Temperature Log
Cooling Temperature Log
Damaged or Discarded Product Log
Food Contact Surfaces Cleaning and Sanitizing Log
Refrigeration Log
Thermometer Calibration Log
FOOD SAFETY CHECKLIST
Developing a HACCP-Based Food Safety Program Worksheets
Components of a Comprehensive Food Safety Program
Summary Table of Record Keeping for HACCP-Based SOP
Summary of Corrective Actions for HACCP-Based SOPs
Reference List
Resource List
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ACCPBasedSOPs

ACCPBasedSOPs

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Published by bijobijo

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Published by: bijobijo on Mar 25, 2012
Copyright:Attribution Non-commercial

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12/03/2012

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