Rcci ST TR Man Mod 3 Word

index Page
Introduction.....................................................................................................................4
Section I: Description of Facility...5
Section II: Standard Operating Procedures (SOPs).7
A. SOP Checklist.....8
B. SOPs for Specific Hazards...9
. Cooki!" Pote!tiall# Hazardo$s %oods&....'
(. Cooli!" Pote!tiall# Hazardo$s %oods&.(
). Holdi!" Hot a!d Cold Pote!tiall# Hazardo$s %oods&.4
4. *eheati!" Pote!tiall# Hazardo$s %oods&.7
C. SOPs for +e!eral ,o!-specific Hazards %acilit#-.ide.....9
. /ate 0arki!" *ead#-1o-2at Pote!tiall#('
Hazardo$s %oods&
(. Perso!al H#"ie!e.((
). .ashi!" Ha!ds.(4
4. 23plo#ee %ood Safet# 1rai!i!".(7
5. *ecei4i!" /eli4eries.)'
1
RCCI STFF TRI!I!" #OD$%& '
FOOD SF&T( P%! DOC$#&!TS
)ORD FOR#T
5. 6a7eli!" Stori!" a!d 8si!" Poiso!o$s or....)4
1o9ic Che3icals

7. 6i3ited Bare Ha!d Co!tact for *ead#-to-2at %oods..)5
8. .ashi!" %r$its a!d :e"eta7les.)8
9. Clea!i!" a!d Sa!itizi!"...4'
'. 8si!"; Cali7rati!" a!d Checki!" the Acc$rac# of...45
1her3o3eters
. Pest Co!trol...49
(. Pre4e!ti!" Cross Co!ta3i!atio! /$ri!"..5(
Stora"e a!d Preparatio!
). 1ra!sporti!" %oods 1o *e3ote Sites <Satellite =itche!s>.54
/. *espo!si7ilities of %oodser4ice 0a!a"er a!d.....55
%oodser4ice .orker
Section III: Food Safety Plan..5'
?!trod$ctio!..5
A. Cate"orizi!" 0e!$ ?te3s a!d ?de!tif#i!" Co!trol 0eas$res.5(
a!d Critical Co!trol Poi!ts
B. .eekl#@0o!thl# 0e!$.55
C. 0e!$ ?te3s@*ecipes 7# Process58
Section I*: Food Safety File: Record +eeping...85
A. Process *elated *ecords@6o"s..87
2
. %ood 1e3perat$re 6o"....88
(. 1her3o3eter Cali7ratio! Acc$rac# 6o"...89
). Cooli!" +raph...9'
4. *efri"eratio! 1e3perat$re 6o"..9
5. *ecei4i!" 1e3perat$re 6o"9(
B. %acilit# *elated *ecords.9)
1. *ecei4i!"@?!4e!tor# Co!trol...94
2. %ood Co!tact S$rfaces Clea!i!" a!d Sa!itizi!" 6o".....95
3. Pest Co!trol *ecord.95
4. 23plo#ee %ood Safet# 1rai!i!" *ecord...97
C. A$dit 0o!thl# Checklist...98
Section *: References and Resources,,,,,,,,,,,,,,,,,--./.
3

Introduction
0od$le ) foc$ses o! the act$al de4elop3e!t of a food safet# pla! specificall# for #o$r
facilit#.
Section I is a detailed descriptio! of the foodser4ice facilit# i!cl$di!" the !$37er of
3eals ser4ed a!d a listi!" of all the food preparatio! eA$ip3e!t
Section II 7e"i!s Bith a Sta!dard Operati!" Proced$res <SOP> Checklist to help #o$
ide!tif# those specific SOPs Bhich are !eeded for #o$r facilit#. %olloBi!" the Checklist
is a collectio! of sa3ples of 4ario$s SOPs that address 7oth specific hazards a!d
!o!specific hazards i! the facilit#. 0a!# of the SOPs also i!cl$de lo"s that 3a# 7e
$sed for recordkeepi!". 1he SOPs i!cl$ded i! this sectio! ha4e 7ee! adapted fro3
the 8S/A %ood a!d ,$tritio! Ser4ice +$ida!ce for School %ood A$thoritiesC
D/e4elopi!" a! %ood Safet# Pro"ra3 Based o! the Process Approach to HACCPE
Bhich 3a# 7e fo$!d at
BBB.f!s.$sda."o4@@c!d@6$!ch@/oB!loada7le@HACCP+$ida!ce.pdf
Section III i!cl$des all the !ecessar# reso$rces to de4elop #o$r food safet# actio! pla!;
i!cl$di!" the !ecessar# for3s to cate"orize all #o$r 3e!$ ite3s 7# process; ide!tif#i!"
critical co!trol poi!ts for each process as Bell as i! the recipes for each food ite3 i!
each of the three processes.
Section I* i!cl$des a listi!" of all those lo"s@records to 4erif# that the food safet#
pri!ciples addressed i! the SOPs are folloBed.
T0e last section of t0e 1odule is a! e9ercise to help #o$ 7e"i! the process of
ide!tif#i!" a!d i!cl$di!" Critical Co!trol Poi!ts a!d Critical 6i3its i! #o$r recipes
Resources provided in this module (for example, SOPs, record sheets/logs) are
sample documents that may be modified to address the operational needs of
your facility !he exceptions are those procedures or critical limits that are
re"uired by the current #$% #ood &ode or your state/local regulatory authority
4
S&CTIO! I
D&SCRIPTIO! OF FCI%IT(
5
Description of Facility
Foodser2ice Director
Facility
Date de2eloped
The program follows the USDA guidance on developing a food safety program based
on the Process Approach to HACCP.
2erage Daily Participation
FFFFF Breakfasts FFFFF 6$!ches FFFFF /i!!ers
Foodser2ice Staff
FFFFF 0a!a"er or S$per4isor
FFFFF Ser4er
FFFFF *eside!t
FFFFF Other <specif#>
+itc0en &3uip1ent
Food Preparation &3uip1ent
0i9er 2lectric Ca! Ope!er
%ood Processor@Ble!der Other <6ist here>C
1oaster
Coo4ing &3uip1ent
*a!"e@O4e! <2lectric@+as> 2lectric %r# Pa!@+rill
0icroBa4e O4e! Other <6ist here>C
+rill <Charcoal@ +as>
S1all )ares
=!i4es Ser4i!" 8te!sils
Ser2ing &3uip1ent
Hot Holdi!" 2A$ip3e!t Cold Holdi!" 2A$ip3e!t
Refrigeration
*efri"erator %reezer
Be4era"e /ispe!ser Other <6ist here>C
Ot0er
/ishBasher 1rash Barrels
+ar7a"e /isposal Other <6ist here>C
6
S&CTIO! II
ST!DRD OP&RTI!" PROC&D$R&S (SOPS)
A. SOP Checklist
B. SOPs for Specific Hazards
C. SOPs for +e!eral ,o!specific Hazards %acilit#-.ide
7
- ST!DRD OP&RTI!" PROC&D$R&S (SOP) C5&C+%IST
SOP Policy
in Place
Policy
!ot
in Place
Dont
+no6
.) "eneral Food Safety Practices
a) Perso!al h#"ie!e e.". Bashi!" ha!ds

b) Cali7rati!" a ther3o3eter

c) Operati!" Bitho$t poBer

d) Operati!" Bitho$t hot Bater

e) Stori!" a!d $si!" che3icals

f) ?3ple3e!ti!" a! e3plo#ee health polic#

g) %irst-i!-first-o$t <%?%O> prod$ct rotatio!

h> Pre4e!ti!" cross-co!ta3i!atio!

7) T0e Flo6 of Food
a> P$rchasi!" food fro3 rep$ta7le 4e!dors

7> *ecei4i!" deli4eries

c> Stori!" food i! appropriate co!tai!ers a!d
keepi!" food co4ered at all ti3es d$ri!" stora"e

d> .ashi!" fresh fr$its a!d 4e"eta7les

e> 1haBi!" food properl#

f) Cooki!" pote!tiall# hazardo$s foods
<1CS foods>&

g) Cooli!" pote!tiall# hazardo$s foods
<1CS foods>&

h) 6a7eli!" a!d date 3arki!" read#-to-eat;
pote!tiall# hazardo$s foods <1CS foods>&

i) Holdi!" cold a!d hot pote!tiall# hazardo$s
foods <1CS foods>&

j) *eheati!" pote!tiall# hazardo$s foods
<1CS foods>&

k> Ha!dli!" read#-to-eat foods e.". pre4e!ti!"
7are ha!d co!tact Bith read#-to-eat foods

l> 1ra!sporti!" food
8
8 Ti1e9Te1perature Control for Safety (TCS foods) refers to potentially 0a:ardous foods
;- ST!DRD OP&RTI!" PROC&D$R&S (SOPS) FOR SP&CIFIC 5<RDS
. Cooki!" Pote!tiall# Hazardo$s %ood <1CS %ood>
(. Cooi!" Pote!tiall# Hazardo$s %ood <1CS %ood>
). Holdi!" Hot a!d Cold Pote!tiall# Hazardo$s %ood <1CS %ood>
4. *eheati!" Pote!tiall# Hazardo$s %ood <1CS %ood> <6efto4ers>
9
.- Coo4ing Potentially 5a:ardous Food (TCS Food)
Purpose: 1o pre4e!t food7or!e ill!ess 7# e!s$ri!" that all foods are cooked to the
appropriate i!ter!al te3perat$re
Instructions:
. 1rai! foodser4ice e3plo#ees Bho prepare or ser4e food o! hoB to $se a food
ther3o3eter a!d cook foods $si!" this proced$re.
(. ?f a recipe co!tai!s a co37i!atio! of 3eat prod$cts; cook the prod$ct to the
hi"hest reA$ired te3perat$re.
). %olloB State or local health depart3e!t reA$ire3e!ts re"ardi!" i!ter!al cooki!"
te3perat$res.
4. ?f State or local health depart3e!t reA$ire3e!ts are 7ased o! the c$rre!t DA
!odel ood Code; cook prod$cts to the folloBi!" te3perat$resC
5. 45
o
% for 5 seco!ds
a. Seafood; 7eef; a!d pork
7. 2""s cooked to order that are placed o!to a plate a!d i33ediatel# ser4ed
5. 55
o
% for 5 seco!ds
a. +ro$!d prod$cts co!tai!i!" 7eef; pork; or fish
7. %ish !$""ets or sticks
c. C$7ed or Salis7$r# steaks
7. 55
o
% for 5 seco!ds
a. Po$ltr#
7. St$ffed fish; pork; or 7eef
c. Pasta st$ffed Bith e""s; fish; pork; or 7eef <like lasa"!a or 3a!icotti>
8. )5
o
% for 5 seco!ds
a. %resh; froze!; or ca!!ed fr$its a!d 4e"eta7les that are "oi!" to 7e held o!
a stea3 ta7le or i! a hot 7o9
#onitoring:
10
. 8se a clea!; sa!itized; a!d cali7rated pro7e ther3o3eter <prefera7l# a
ther3oco$ple>.
(. A4oid i!serti!" the ther3o3eter i!to pockets of fat or !ear 7o!es Bhe! taki!"
i!ter!al cooki!" te3perat$res.
). 1ake at least tBo <(> i!ter!al te3perat$res fro3 each 7atch of food 7# i!serti!"
the ther3o3eter i!to the thickest part of the prod$ct <$s$all# the ce!ter>.
4. 1ake at least tBo <(> i!ter!al te3perat$res of each lar"e food ite3; like a t$rke#;
to e!s$re that all parts of the prod$ct reach the reA$ired cooki!" te3perat$re.
Correcti2e ction:
Co!ti!$e cooki!" food $!til the i!ter!al te3perat$re reaches the reA$ired te3perat$re.
*erification and Record +eeping:
%oodser4ice e3plo#ees Bill record prod$ct !a3e; ti3e; the tBo <(> te3perat$res@ti3es;
a!d a!# correcti4e actio! take! o! the Cooki!" - *eheati!" 1e3perat$re 6o" <the %ood
1e3perat$re 6o" ca! 7e 3odified to 7e $sed for this p$rpose>.
%oodser4ice e3plo#ees Bill take the reA$ired cooki!" te3perat$res of foods a!d record
the3 o! the %ood 1e3perat$re 6o"s. 1he foodser4ice 3a!a"er Bill 4erif# that
te3perat$res ha4e 7ee! take! a!d are recorded o! the %ood 1e3perat$re 6o"s. 1he
lo"s are kept o! file&.
Date I1ple1ented:=============;y: ===============
Date Re2ie6ed: ===============;y: ===============
Date Re2ised: =================;y: ===============
Signature: ==================
' (nless mandated by regulations, the length of time records should be )ept on
file *ould be at the discretion of the facility director +o*ever, since records
provide a history of food safety controls, a ,-.day cycle for record retention
*ould be recommended
11
7- Cooling Potentially 5a:ardous Food (TCS Food)
Purpose: 1o pre4e!t food7or!e ill!ess 7# e!s$ri!" that all pote!tiall# hazardo$s foods
<1CS foods> are cooled properl#
Instructions:
. 1rai! foodser4ice e3plo#ees Bho prepare or ser4e food o! hoB to $se a food
ther3o3eter a!d hoB to cool foods $si!" this proced$re.
(. 0odif# 3e!$s; prod$ctio! sched$les; a!d staff Bork ho$rs to alloB for
i3ple3e!tatio! of proper cooli!" proced$res.
). Prepare a!d cool food i! s3all 7atches.
4. Chill food rapidl# $si!" a! appropriate cooli!" 3ethodC
Place food i! shalloB co!tai!ers <!o 3ore tha! 4 i!ches deep> a!d
$!co4ered o! the top shelf i! the refri"erator
Stir the food i! a co!tai!er placed i! a! ice Bater 7ath
Add ice as a! i!"redie!t
Separate food i!to s3aller or thi!!er portio!s
Pre-chill i!"redie!ts a!d co!tai!ers $sed for 3aki!" 7$lk ite3s like salads
5. %olloB State or local health depart3e!t reA$ire3e!ts re"ardi!" reA$ired cooli!"
para3eters.
6. ?f State or local reA$ire3e!ts are 7ased o! the c$rre!t DA !odel ood Code;
chill cooked hot food fro3C
Step C )5 G% to 7' G% Bithi! ( ho$rs. 1ake the correcti4e actio! listed 7eloB
i33ediatel# if food is !ot chilled fro3 )5 G% to 7' G% Bithi! ( ho$rs.
Step (C 7' G% to 4 G% or 7eloB i! 4 ho$rs or i! the re3ai!i!" ti3e. 1he total
cooli!" process fro3 )5 G% to 4 G% 3a# !ot e9ceed 5 ho$rs. 1ake
correcti4e actio! i33ediatel# if food is !ot chilled fro3 )5 G% to
4 G% Bithi! the 5 ho$r cooli!" process.
!ote: If Step . ta4es less t0en 7 0ours> t0e co1plete cooling process
still can ?e co1pleted in @ 0ours
7. Chill prepared; read#-to-eat foods s$ch as t$!a salad a!d c$t 3elo!s fro3 7' G%
to 4 G% or 7eloB Bithi! 4 ho$rs. 1ake correcti4e actio! i33ediatel# if read#-to-
eat food is !ot chilled fro3 7' G% to 4 G% Bithi! 4 ho$rs.
12
#onitoring:
. 8se a clea!; sa!itized; a!d cali7rated pro7e ther3o3eter to 3eas$re the i!ter!al
te3perat$re of the food d$ri!" the cooli!" process.
(. 0o!itor te3perat$res of prod$cts e4er# ho$r thro$"ho$t the cooli!" process 7#
i!serti!" a ther3o3eter i!to the ce!ter of the food a!d at 4ario$s locatio!s i! the
prod$ct.
Correcti2e ction:
. *eheat cooked hot food to 55 G% for 5 seco!ds a!d start the cooli!" process
a"ai! $si!" a differe!t cooli!" 3ethod Bhe! the food is
A7o4e 7' G% a!d ( ho$rs or less i!to the cooli!" processH a!d
A7o4e 4 G% a!d 5 ho$rs or less i!to the cooli!" process.
(. /iscard cooked hot food i33ediatel# Bhe! the food is
A7o4e 7' G% a!d 3ore tha! ( ho$rs i!to the cooli!" processH or
A7o4e 4 G% a!d 3ore tha! 5 ho$rs i!to the cooli!" process.
). 8se a differe!t cooli!" 3ethod for prepared read#-to-eat foods Bhe! the food is
a7o4e 4 G% a!d less tha! 4 ho$rs i!to the cooli!" process.
4. /iscard prepared read#-to-eat foods Bhe! the food is a7o4e 4 G% a!d 3ore
tha! 4 ho$rs i!to the cooli!" process.
%oodser4ice e3plo#ees Bill record te3perat$res a!d correcti4e actio!s take! o! the
%ood 1e3perat$re 6o". %oodser4ice 3a!a"er Bill 4erif# that foodser4ice e3plo#ees are
cooli!" food properl# 7# 4is$all# 3o!itori!" foodser4ice e3plo#ees d$ri!" the shift a!d
re4ieBi!"; i!itiali!"; a!d dati!" the te3perat$re lo" each Borki!" da#. 1he lo"s are kept
o! file&.
Date I1ple1ented:=============;y: ===============
Date Re2ie6ed: ===============;y: ===============
Date Re2ised: =================;y: ===============
Signature: ==================
13
'- 5olding 5ot and Cold Potentially 5a:ardous Food (TCS Food)
Purpose: 1o pre4e!t food7or!e ill!ess 7# e!s$ri!" that all pote!tiall# hazardo$s foods
are held at the proper te3perat$re
Instructions:
. 1rai! foodser4ice e3plo#ees Bho prepare or ser4e food a7o$t proper hot a!d
cold holdi!" proced$res. ?!cl$de i! the trai!i!" a disc$ssio! of the te3perat$re
da!"er zo!e.
(. %olloB State or local health depart3e!t reA$ire3e!ts re"ardi!" reA$ired hot a!d
cold holdi!" te3perat$res. ?f State or local health depart3e!t reA$ire3e!ts are
7ased o! the c$rre!t DA !odel ood CodeC
Hold hot foods at )5 G% or a7o4eH a!d
Cold foods at 4 G% or 7eloB.
). Preheat hot holdi!" eA$ip3e!t.
#onitoring:
. 8se a clea!; sa!itized; a!d cali7rated pro7e ther3o3eter to 3eas$re the
te3perat$re of the food.
(. 1ake te3perat$res of foods 7# i!serti!" the ther3o3eter !ear the s$rface of the
prod$ct; at the thickest part; a!d at other 4ario$s locatio!s.
). 1ake te3perat$res of holdi!" $!its 7# placi!" a cali7rated ther3o3eter i! the
coolest part of a hot holdi!" $!it or Bar3est part of a cold holdi!" $!it; if
applica7le.
4. %or hot-held foodsC
:erif# that the air@Bater te3perat$re of a!# $!it is at )5 G% or a7o4e
7efore $se.
*eheat foods i! accorda!ce Bith the *eheati!" for Hot Holdi!" SOP.
All hot pote!tiall# hazardo$s foods sho$ld 7e )5 G% or a7o4e 7efore
placi!" the food o$t for displa# or ser4ice.
1ake the i!ter!al te3perat$re of food 7efore placi!" it o! a stea3 ta7le or
i! a hot holdi!" $!it a!d at least e4er# ( ho$rs thereafter.
5. %or cold foods held for ser4iceC
:erif# that the air@Bater te3perat$re of a!# $!it is at 4 G% or 7eloB 7efore
$se.
14
Chill foods; if applica7le; i! accorda!ce Bith the Cooli!" SOP.
All cold pote!tiall# hazardo$s foods sho$ld 7e 4 G% or 7eloB 7efore
placi!" the food o$t for displa# or ser4ice.
1ake the i!ter!al te3perat$re of the food 7efore placi!" it o!to a!# salad
7ar; displa# cooler; or cold ser4i!" li!e a!d at least e4er# ( ho$rs
thereafter.
5. %or cold foods i! stora"eC
1ake the i!ter!al te3perat$re of the food 7efore placi!" it i!to a!# Balk-i!
cooler or reach-i! cold holdi!" $!it.
Chill food i! accorda!ce Bith the Cooli!" SOP if the food is !ot 4 G% or
7eloB.
:erif# that the air te3perat$re of a!# cold holdi!" $!it is at 4 G% or 7eloB
7efore $se a!d at least e4er# 4 ho$rs thereafter d$ri!" all ho$rs of
operatio!.
Correcti2e ction:
%or hot foodsC
*eheat the food to 55 G% for 5 seco!ds if the te3perat$re is fo$!d to 7e
7eloB )5 G% a!d the last te3perat$re 3eas$re3e!t Bas )5 G% or hi"her
a!d take! Bithi! the last ( ho$rs. *epair or reset holdi!" eA$ip3e!t
7efore ret$r!i!" the food to the $!it; if applica7le.
/iscard the food if it ca!!ot 7e deter3i!ed hoB lo!" the food te3perat$re
Bas 7eloB )5 G%.
%or cold foodsC
*apidl# chill the food $si!" a! appropriate cooli!" 3ethod if the
te3perat$re is fo$!d to 7e a7o4e 4 G% a!d the last te3perat$re
3eas$re3e!t Bas 4 G% or 7eloB a!d take! Bithi! the last ( ho$rsC
Place food i! shalloB co!tai!ers <!o 3ore tha! 4 i!ches deep>; $!co4ered
a!d place o! the top shelf i! Balk-i! or reach-i! refri"erator.
Stir the food i! a co!tai!er placed i! a! ice Bater 7ath
Add ice as a! i!"redie!t
Separate food i!to s3aller or thi!!er portio!s
15
*epair or reset holdi!" eA$ip3e!t 7efore ret$r!i!" the food to the $!it; if
applica7le.
/iscard the food if it ca!!ot 7e deter3i!ed hoB lo!" the food te3perat$re
Bas a7o4e 4 G%.
%oodser4ice e3plo#ees Bill record te3perat$res of food ite3s a!d doc$3e!t correcti4e
actio!s take! o! the %ood 1e3perat$re 6o". %oodser4ice e3plo#ees Bill record air
te3perat$res of coolers a!d cold holdi!" $!its o! the *efri"eratio! 6o"s. %oodser4ice
3a!a"er Bill 4erif# that foodser4ice e3plo#ees ha4e take! the reA$ired holdi!"
te3perat$res 7# re4ieBi!" the te3perat$re lo"s at the close of each da#. 1he lo"s are
kept o! file&.
Date I1ple1ented:=============;y: ===============
Date Re2ie6ed: ===============;y: ===============
Date Re2ised: =================;y: ===============
Signature: ==================
16
A- Re0eating Potentially 5a:ardous Food (TCS Food) (%efto2ers)
Purpose: 1o pre4e!t food7or!e ill!ess 7# e!s$ri!" that all foods are reheated to the
appropriate i!ter!al te3perat$re
Instructions:
. 1rai! foodser4ice e3plo#ees Bho prepare or ser4e food o! $si!" a food
ther3o3eter a!d hoB to reheat foods $si!" this proced$re.
(. %olloB State or local health depart3e!t reA$ire3e!ts re"ardi!" reheati!"
te3perat$res.
). ?f State or local reA$ire3e!ts are 7ased o! the c$rre!t DA !odel ood Code;
co33erciall# prepared; read#-to-eat foods; s$ch as ca!!ed "ree! 7ea!s; f$ll#
cooked chicke! !$""ets or prepacka"ed f$ll# cooked 7reakfast 7$rritos; to a
3i!i3$3 i!ter!al te3perat$re of at least )5 G% for 5 seco!ds for ser4i!" or
hot holdi!".
4. *eheat the folloBi!" prod$cts to 55 G% for 5 seco!dsC
A!# food that is cooked; a!d cooled o!-site.
6efto4ers reheated for hot holdi!"
Prod$cts 3ade fro3 lefto4ers; s$ch as so$p
Precooked; processed foods that ha4e 7ee! pre4io$sl# cooled
5. *eheat food for hot holdi!" i! the folloBi!" 3a!!er if $si!" a 3icroBa4e o4e!C
Co33erciall# prepared; read#-to-eat foods fro3 a packa"e or ca! to at
least )5 G% for 5 seco!ds
Heat lefto4ers to 55 G% for 5 seco!ds
*otate <or stir> a!d co4er foods Bhile heati!"
AlloB to sit for ( 3i!$tes after heati!"
5. *eheat all foods rapidl#. A!# reheated food !eeds to "et to the proper
te3perat$re Bithi! ( ho$rs.
7. Ser4e reheated food i33ediatel# or tra!sfer to a! appropriate hot holdi!" $!it.
#onitoring:
. 8se a clea!; sa!itized; a!d cali7rated pro7e ther3o3eter.
17
(. 1ake at least tBo i!ter!al te3perat$res fro3 each pa! of food.
Correcti2e ction:
Co!ti!$e reheati!"@heati!" food if the i!ter!al te3perat$re does !ot reach the reA$ired
te3perat$re.
%oodser4ice e3plo#ees Bill record prod$ct !a3e; ti3e; the tBo te3perat$res@ti3es;
a!d a!# correcti4e actio! take! o! the %ood 1e3perat$re 6o". %oodser4ice 3a!a"er
Bill 4erif# that foodser4ice e3plo#ees ha4e take! the reA$ired reheati!" te3perat$res
7# re4ieBi!"; i!itiali!"; a!d dati!" the %ood 1e3perat$re lo" at the close of each da#.
1he 6o"s are kept o! file&.
Date I1ple1ented:=============;y: ===============
Date Re2ie6ed: ===============;y: ===============
Date Re2ised: =================;y: ===============
Signature: ==================
18
C- ST!DRD OP&RTI!" PROC&D$R&S (SOPS) FOR "&!&R% !O!SP&CIFIC
5<RDS FCI%IT(B)ID&
. /ate 0arki!" *ead#-to-2at Pote!tiall# Hazardo$s %ood <1CS %ood>
(. Perso!al H#"ie!e
). .ashi!" Ha!ds
4. 23plo#ee %ood Safet# 1rai!i!"
5. *ecei4i!" /eli4eries
5. 6a7eli!"; Stori!" a!d 8si!" Poiso!o$s or 1o9ic Che3icals
7. 6i3ited Bare Ha!d Co!tact for *ead#-to-2at %oods
8. .ashi!" %r$its a!d :e"eta7les
9. Clea!i!" a!d Sa!itizi!"
'. 8si!"; Cali7rati!" a!d Checki!" the Acc$rac# of 1her3o3eters
. Pest Co!trol
(. Pre4e!ti!" Cross Co!ta3i!atio! /$ri!" Stora"e a!d Preparatio!
Stora"e a!d Preparatio!
). 1ra!sporti!" %ood to *e3ote Sites <Satellite =itche!s>
19
20
.- Date #ar4ing ReadyBtoB&at Potentially 5a:ardous Food (TCS Food)
Purpose: 1o e!s$re appropriate rotatio! of read#-to-eat food to pre4e!t or red$ce
food7or!e ill!ess fro3 "isteria monocytogenes
Instructions:
. 2sta7lish a date 3arki!" s#ste3 a!d trai! e3plo#ees accordi!"l#. 1he 7est
practice for a date 3arki!" s#ste3 Bo$ld 7e to i!cl$de a la7el Bith the prod$ct
!a3e; the da# or date; a!d ti3e it is prepared or ope!ed. 29a3ples of hoB to
i!dicate Bhe! the food is prepared or ope!ed i!cl$deC
6a7eli!" food Bith a cale!dar date; i.e. c$t ca!talo$pe; 5@(5@'9; 8C'' a.3.;
?de!tif#i!" the da# of the Beek; i.e. c$t ca!talo$pe; 0o!da#; 8C'' a.3.;
8si!" color-coded 3arks or ta"s to ide!tif# a da# of the Beek; i.e. c$t
ca!talo$pe; 7l$e dot; 8C'' a.3. 3ea!s Dc$t o! 0o!da# at 8C'' a.3.E.
(. 6a7el read#-to-eat; pote!tiall# hazardo$s foods that are prepared o!-site a!d
held for 3ore tha! (4 ho$rs.
). 6a7el a!# processed; read#-to-eat; pote!tiall# hazardo$s foods Bhe! ope!ed; if
the# are to 7e held for 3ore tha! (4 ho$rs.
4. *efri"erate all read#-to-eat; pote!tiall# hazardo$s foods at 4G % or 7eloB.
5. Ser4e or discard refri"erated; read#-to-eat; pote!tiall# hazardo$s foods Bithi! 7
da#s.
5. ?!dicate Bith a separate la7el the date prepared; the date froze!; a!d the date
thaBed of a!# refri"erated; read#-to-eat; pote!tiall# hazardo$s foods.
7. Calc$late the 7-da# ti3e period 7# co$!ti!" o!l# the da#s that the food is $!der
refri"eratio!. %or e9a3pleC
O! 0o!da#; 8@@'5; lasa"!a is cooked; properl# cooled; a!d refri"erated
Bith a la7el that reads; D6asa"!a I Cooked I 8@@'9.E
O! 1$esda#; 8@(@'9; the lasa"!a is froze! Bith a seco!d la7el that reads;
D%roze! I 8@(@'9.E 1Bo la7els !oB appear o! the lasa"!a. Si!ce the
lasa"!a Bas held $!der refri"eratio! fro3 0o!da#; 8@@'9 I 1$esda#;
8@(@'9; o!l# da# is co$!ted toBards the 7-da# ti3e period.
O! 1$esda#; 8@5@'9; the lasa"!a is p$lled o$t of the freezer. A third la7el
is placed o! the lasa"!a that reads; D1haBed I 8@5@'9.E All three la7els
!oB appear o! the lasa"!a. 1he lasa"!a 3$st 7e ser4ed or discarded
Bithi! 5 da#s.
8. %olloB State a!d local p$7lic health reA$ire3e!ts.
21
#onitoring:
A desi"!ated e3plo#ee Bill check refri"erators dail# to 4erif# that foods are date 3arked
a!d that foods e9ceedi!" the 7-da# ti3e period are !ot 7ei!" $sed or stored.
Correcti2e #easure:
%oods that are !ot date 3arked or that e9ceed the 7-da# ti3e period Bill 7e discarded.
%oodser4ice 3a!a"er Bill co3plete the 0o!thl# A$dit Checklist. 1he lo"s are kept o!
file&.
Date I1ple1ented:=============;y: ===============
Date Re2ie6ed: ===============;y: ===============
Date Re2ised: =================;y: ===============
Signature: ==================
22
7- Personal 5ygiene
Purpose: 1o pre4e!t co!ta3i!atio! of food 7# foodser4ice e3plo#ees
Instructions:
. 1rai! foodser4ice e3plo#ees o! the e3plo#ee health polic# </e4elop SOP for
?3ple3e!ti!" a! 23plo#ee Health Polic#> a!d o! practici!" "ood perso!al
h#"ie!e.
(. %olloB the e3plo#ee health polic#.
). *eport to Bork i! "ood health; clea!; a!d dressed i! clea! attire.
4. Cha!"e apro! Bhe! it 7eco3es soiled.
5. .ash ha!ds properl#; freA$e!tl#; a!d at the appropriate ti3es.
5. =eep fi!"er!ails tri33ed; filed; a!d 3ai!tai!ed so that the ed"es are clea!a7le
a!d !ot ro$"h.
7. A4oid Beari!" artificial fi!"er!ails a!d fi!"er!ail polish.
8. .ear si!"le-$se "lo4es if artificial fi!"er!ails or fi!"er!ail polish are Bor!.
9. /o !ot Bear a!# JeBelr# e9cept for a plai! ri!" s$ch as a Beddi!" 7a!d.
'. 1reat a!d 7a!da"e Bo$!ds a!d sores i33ediatel#. .he! ha!ds are 7a!da"ed;
si!"le $se "lo4es 3$st 7e Bor!.
. Co4er a lesio! co!tai!i!" p$s Bith a 7a!da"e. ?f the lesio! is o! a ha!d or Brist;
co4er Bith a! i3per3ea7le co4er s$ch as a fi!"er cot a!d a si!"le-$se "lo4e.
(. 2at; dri!k; $se to7acco; or cheB "$3 o!l# i! desi"!ated 7reak areas Bhere food
or food co!tact s$rfaces 3a# !ot 7eco3e co!ta3i!ated.
). 1aste food the correct Ba#C
Place a s3all a3o$!t of food i!to a separate co!tai!er.
Step aBa# fro3 e9posed food a!d food co!tact s$rfaces.
8se a teaspoo! to taste the food. *e3o4e the $sed teaspoo! a!d
co!tai!er to the dish roo3. ,e4er re$se a spoo! that has alread# 7ee!
$sed for tasti!".
.ash ha!ds i33ediatel#.
4. .ear s$ita7le a!d effecti4e hair restrai!ts Bhile i! the kitche!.
23
#onitoring:
A desi"!ated foodser4ice e3plo#ee Bill i!spect e3plo#ees Bhe! the# report to Bork to
7e s$re that each e3plo#ee is folloBi!" this SOP. 1he desi"!ated foodser4ice
e3plo#ee Bill 3o!itor that all foodser4ice e3plo#ees are adheri!" to the perso!al
h#"ie!e polic# d$ri!" all ho$rs of operatio!.
Correcti2e ction:
A!# foodser4ice e3plo#ee fo$!d !ot folloBi!" this proced$re Bill 7e retrai!ed at the
ti3e of the i!cide!t. Affected food Bill 7e discarded.
1he foodser4ice 3a!a"er Bill 4erif# that foodser4ice e3plo#ees are folloBi!" this polic#
7# 4is$all# o7ser4i!" the e3plo#ees d$ri!" all ho$rs of operatio!. 1he foodser4ice
3a!a"er Bill co3plete the A$dit 0o!thl# Checklist. 1he lo"s are kept o! file&.
Date I1ple1ented:=============;y: ===============
Date Re2ie6ed: ===============;y: ===============
Date Re2ised: =================;y: ===============
Signature: ==================
24
'- )as0ing 5ands
Purpose: 1o pre4e!t food7or!e ill!ess ca$sed 7# co!ta3i!ated ha!ds
Instructions:
. 1rai! i!di4id$als Bho prepare or ser4e food o! proper ha!dBashi!" proced$res.
1rai!i!" 3a# i!cl$de 4ieBi!" a ha!dBashi!" 4ideo a!d@or de3o!strati!" the
proper ha!dBashi!" proced$re.
(. Post ha!dBashi!" si"!s or posters; this 3a# reA$ire posters i! 3$ltiple
la!"$a"es; !ear all ha!dBashi!" si!ks; i! food preparatio! areas; a!d
restroo3s.
). 8se desi"!ated ha!dBashi!" si!ks for ha!dBashi!" o!l#. /o !ot $se food
preparatio!; $tilit#; a!d dishBashi!" si!ks for ha!dBashi!".
4. Pro4ide Bar3 r$!!i!" Bater; soap; a!d accepta7le 3ea!s to dr# ha!ds; s$ch as
si!"le $se paper toBels or Bar3 air dr#ers. Pro4ide a Baste co!tai!er at each
ha!dBashi!" si!k or !ear the door i! restroo3s.
5. =eep ha!dBashi!" si!ks accessi7le a!#ti3e e3plo#ees are prese!t.
5. .ash ha!dsC
Before starti!" Bork
/$ri!" food preparatio!
.he! 3o4i!" fro3 o!e food preparatio! area to a!other
Before p$tti!" o! or cha!"i!" "lo4es
After $si!" the toilet
After s!eezi!"; co$"hi!"; or $si!" a ha!dkerchief or tiss$e
After to$chi!" hair; face; or 7od#
After s3oki!"; eati!"; dri!ki!"; or cheBi!" "$3 or to7acco
After ha!dli!" raB 3eats; po$ltr#; or fish
After a!# clea! $p acti4it# s$ch as sBeepi!"; 3oppi!"; or Bipi!" co$!ters
After to$chi!" dirt# dishes; eA$ip3e!t; or $te!sils
After ha!dli!" trash
After ha!dli!" 3o!e#
25
After a!# ti3e the ha!ds 3a# 7eco3e co!ta3i!ated
7. %olloB proper ha!dBashi!" proced$res as i!dicated 7eloBC
.et ha!ds a!d forear3s Bith Bar3; r$!!i!" Bater <at least '' G%> a!d
appl# soap.
.ash ha!ds for a 3i!i3$3 of (' seco!ds. 1his i!cl$des scr$7i!" soap
lathered ha!ds a!d forear3s; $!der fi!"er!ails; 7etBee! fi!"ers a!d ri!se
thoro$"hl# $!der Bar3 r$!!i!" Bater.
/r# ha!ds a!d forear3s thoro$"hl# Bith si!"le-$se paper toBels or dr#
ha!ds for at least )' seco!ds if $si!" a Bar3 air ha!d dr#er.
1$r! off Bater $si!" paper toBels.
8se paper toBel to ope! door Bhe! e9iti!" the restroo3.
8. %olloB %/A reco33e!datio!s Bhe! $si!" ha!d sa!itizers. 1hese
reco33e!datio!s are as folloBsC
8se ha!d sa!itizers o!l# after ha!ds ha4e 7ee! properl# Bashed a!d
dried.
8se o!l# ha!d sa!itizers that co3pl# Bith the c$rre!t DA !odel ood
Code. Co!fir3 Bith the 3a!$fact$rers that the ha!d sa!itizers $sed 3eet
these reA$ire3e!ts. 8se ha!d sa!itizers i! the 3a!!er specified 7# the
3a!$fact$rer.
#onitoring:
A desi"!ated e3plo#ee Bill 4is$all# o7ser4e the ha!dBashi!" practices of the
foodser4ice staff d$ri!" all ho$rs of operatio!. ?! additio!; foodser4ice e3plo#ees Bill
4is$all# o7ser4e that ha!dBashi!" si!ks are properl# s$pplied d$ri!" all ho$rs of
operatio!.
Correcti2e ction:
23plo#ees that are o7ser4ed !ot Bashi!" their ha!ds at the appropriate ti3es or $si!"
the proper proced$re Bill 7e asked to Bash their ha!ds i33ediatel#. 23plo#ee Bill 7e
re-trai!ed to e!s$re proper ha!dBashi!" proced$re.
26
%oodser4ice 3a!a"er Bill co3plete the A$dit 0o!thl# Checklist i!dicati!" that
3o!itori!" is 7ei!" co!d$cted as specified. 1he foodser4ice 3a!a"er Bill co3plete the
A$dit 0o!thl# Checklist. 1he lo"s are kept o! file&.
Date I1ple1ented:=============;y: ===============
Date Re2ie6ed: ===============;y: ===============
Date Re2ised: =================;y: ===============
Signature: ==================
27
A- &1ployee Food Safety Training
Purpose: All !eB foodser4ice e3plo#ees Bill recei4e trai!i!" o! 7asic food safet#
proced$res prior to or d$ri!" the first da# of e3plo#3e!t. All e3plo#ees periodicall#
Bill recei4e food safet# trai!i!"
Instructions:
All !eB foodser4ice e3plo#ees 3$stC
1. 0eet Bith foodser4ice 3a!a"er or $!it s$per4isor to recei4e trai!i!" o! 7asic
food safet# proced$res.
2. *e4ieB each poi!t i! the !onthly Audit Chec#list Bith s$per4isor. 2ach
proced$re Bill 7e disc$ssed thoro$"hl# Bith i3plicatio!s for food safet#
descri7ed.
). Ask A$estio!s to s$per4isor if polic# or proced$re is !ot clear.
4. *ead; si"!; a!d date the state3e!t at the e!d of the checklist; i!dicati!"
$!dersta!di!" a!d a"ree3e!t Bith stated proced$res
5. *ecei4e a si"!ed cop# of the doc$3e!t.
1he foodser4ice s$per4isor BillC
1. Sched$le ('-)' 3i!$tes for the orie!tatio!@trai!i!" sessio!.
(. ?!for3 all e3plo#ees of the p$rpose a!d ti3e of the sessio!.
). 29plai! the p$rpose of the checklist to e3plo#ees.
4. /isc$ss each polic# a!d proced$re o! the checklist. *efer to the facilit# %ood
Safet# Pla! a!d Sta!dard Operati!" Proced$res as !ecessar#. Check off each
proced$re as it is disc$ssed. ?f e3plo#ees ha4e A$estio!s; !ote a!d folloB $p; if
appropriate.
5. After re4ieBi!" all proced$res; s$per4isor sho$ld reA$est e3plo#ees to read; si"!;
a!d date the state3e!t at the e!d of the for3; i!dicati!" $!dersta!di!" a!d
a"ree3e!t. 1he s$per4isor also sho$ld si"! a!d date the for3.
5. Pro4ide a cop# of this for3 to each e3plo#ee. ?!for3 e3plo#ees that a cop# Bill
7e placed i! their perso!!el file.
28
7. *e3i!d e3plo#ees of the locatio! of a cop# of the facilit#s food safet# pla! a!d
Sta!dard Operati!" Proced$res- 1his 3a!$al ca! 7e $sed as a refere!ce; if
A$estio!s or co!cer!s occ$r later.
#onitoring:
1he foodser4ice s$per4isor Bill 7e s$re all !eB e3plo#ees are trai!ed o! 7asic food
safet# proced$res prior to the first da# of e3plo#3e!t. All e3plo#ees Bill recei4e
periodic re4ieB of 7asic food safet# proced$res.
Correcti2e ction:
A!# foodser4ice e3plo#ee fo$!d !ot to ha4e 7ee! trai!ed o! 7asics food safet#
proced$res prior to first da# of e3plo#3e!t Bill 7e trai!ed i33ediatel# or re3o4ed fro3
locatio! $!til trai!ed.
1he foodser4ice 3a!a"er Bill 4erif# that all !eB e3plo#ees ha4e 7ee! trai!ed prior to
the first da# of e3plo#3e!t. Also; the foodser4ice 3a!a"er Bill 4erif# that all e3plo#ees
Bill recei4e periodic food safet# trai!i!". 1rai!i!" sessio!s Bill 7e doc$3e!ted o! the
23plo#ee %ood Safet# 1rai!i!" record. 1he trai!i!" records are kept o! file&.
Date I1ple1ented:=============;y: ===============
Date Re2ie6ed: ===============;y: ===============
Date Re2ised: =================;y: ===============
Signature: ==================
29
&1ployee Food Safety Training Record:
Date: =============================
%ocation: =========================
Instructor:=========================
Directions: 8se this for3 to record food safet# trai!i!" pro4ided to e3plo#ees.
30
C-
Recei2ing Deli2eries
Purpose: 1o e!s$re that all food is recei4ed fresh a!d safe Bhe! it e!ters the
foodser4ice operatio!; a!d stored properl# as A$ickl# as possi7le
Instructions:
. 1rai! foodser4ice e3plo#ees Bho accept deli4eries o! proper recei4i!"
proced$res.
(. Sched$le deli4eries to arri4e at desi"!ated ti3es d$ri!" operatio!al ho$rs.
). Post the deli4er# sched$le i!cl$di!" the !a3es of 4e!dors; da#s a!d ti3es of
deli4eries; a!d dri4ers !a3es.
&1ployee !a1e %engt0 of
Training
Training and #aterials Pro2ided
31
4. 2sta7lish a reJectio! polic# to e!s$re acc$rate; ti3el#; co!siste!t; a!d effecti4e
ref$sal a!d ret$r! of reJected "oods.
5. Or"a!ize freezer a!d refri"eratio! space; a!d other stora"e areas 7efore
deli4eries.
5. +ather prod$ct specificatio! lists a!d p$rchase orders; te3perat$re lo"s;
cali7rated ther3o3eters; pe!s; flashli"hts; a!d clea! loadi!" carts 7efore
deli4eries.
7. =eep recei4i!" area clea! a!d Bell li"hted.
8. /o !ot to$ch read#-to-eat foods Bith 7are ha!ds.
9. /eter3i!e Bhether foods Bill 7e 3arked Bith the date of arri4al or the D$se-7#E
date a!d 3ark accordi!"l# $po! receipt.
'. Co3pare deli4er# i!4oice a"ai!st prod$cts ordered a!d prod$cts deli4ered.
. 1ra!sfer foods to their appropriate locatio!s as A$ickl# as possi7le.
#onitoring:
. ?!spect the deli4er# tr$ck Bhe! it arri4es to e!s$re that it is clea!; free of odors
associated Bith spoila"e <i.e. p$trid; ra!cid; 3old#>; a!d or"a!ized to pre4e!t
cross-co!ta3i!atio!. Be s$re refri"erated foods are deli4ered o! a refri"erated
tr$ck.
(. Check the i!terior te3perat$re of refri"erated tr$cks.
). Co!fir3 4e!dor !a3e; da# a!d ti3e of deli4er#; as Bell as dri4ers ide!tificatio!
7efore accepti!" deli4er#. ?f dri4ers !a3e is differe!t tha! Bhat is i!dicated o!
the deli4er# sched$le; co!tact the 4e!dor i33ediatel#.
4. Check froze! foods to e!s$re that the# are all froze! solid a!d shoB !o si"!s of
thaBi!" a!d refreezi!"; s$ch as the prese!ce of lar"e ice cr#stals or liA$ids o!
the 7otto3 of carto!s.
5. Check the te3perat$re of refri"erated foods.
a. %or fresh 3eat; fish; a!d po$ltr# prod$cts; i!sert a clea! a!d sa!itized
ther3o3eter i!to the ce!ter of the prod$ct to e!s$re a te3perat$re of 4
G% or 7eloB. 1he te3perat$re of 3ilk a!d other dair# prod$cts sho$ld 7e
4 G% or 7eloB.
7. %or packa"ed prod$cts; i!sert a food ther3o3eter 7etBee! tBo packa"es
7ei!" caref$l !ot to p$!ct$re the Brapper. ?f the te3perat$re e9ceeds 4
G%; it 3a# 7e !ecessar# to take the i!ter!al te3perat$re 7efore accepti!"
the prod$ct.
32
c. %or e""s; the i!terior te3perat$re of the tr$ck sho$ld 7e 45 G% or 7eloB.
5. Check dates of 3ilk; e""s; a!d other perisha7le "oods to e!s$re safet# a!d
A$alit#.
7. Check the i!te"rit# of food packa"i!".
8. Check the clea!li!ess of crates a!d other shippi!" co!tai!ers 7efore accepti!"
prod$cts. *eJect foods that are shipped i! dirt# crates.
9. 6o" recei4i!" te3perat$res of food ite3s as applica7le. 1his ca! i!cl$de
te3perat$re of the food a!d@or te3perat$re of the refri"erated deli4er# tr$ck.
Correcti2e ction:
. *eJect the folloBi!"C
a. %roze! foods Bith si"!s of thaBi!" a!d refreezi!"
7. Ca!s that ha4e si"!s of deterioratio! I sBolle! sides or e!ds; flaBed
seals or sea3s; de!ts; or r$st
c. P$!ct$red packa"es
d. 29pired foods
e. %oods that are !ot recei4ed at the correct te3perat$re.
%oodser4ice staff sho$ld record te3perat$res a!d correcti4e actio!s o! the deli4er#
i!4oice or o! the *ecei4i!" 6o". %oodser4ice 3a!a"er Bill 4erif# that foodser4ice
e3plo#ees are recei4i!" prod$cts $si!" the proper proced$re 7# re4ieBi!" a!d i!itiali!"
the *ecei4i!" 6o" at the close of each da#. 1he lo"s are kept o! file&.
Date I1ple1ented:=============;y: ===============
Date Re2ie6ed: ===============;y: ===============
Date Re2ised: =================;y: ===============
Signature: ==================
33
Recei2ing %og
Instructions: 8se this 6o" for deli4eries or recei4i!" foods fro3 a ce!tralized kitche!.
*ecord a!# te3perat$res a!d correcti4e actio! take! o! the *ecei4i!" 6o". 1he
foodser4ice 3a!a"er Bill 4erif# that foodser4ice e3plo#ees are recei4i!" prod$cts $si!"
the proper proced$re 7# 4is$all# 3o!itori!" foodser4ice e3plo#ees a!d recei4i!"
practices d$ri!" the shift a!d re4ieBi!" the lo" dail#.
Date Time Vendor Product Name Temperature Corrective
Action
Taken
Initials/Date Manager
Initials/Date
34
35
@- %a?eling> Storing and $sing Poisonous or Toxic C0e1icals
Purpose: 1o pre4e!t food7or!e ill!ess 7# che3ical co!ta3i!atio!
Instructions:
. 1rai! foodser4ice e3plo#ees o! the proper $se; stora"e; a!d first aid of
che3icals a!d o! the proper $se of che3ical test kits as specified i! this
proced$re.
(. /esi"!ate a locatio! for stori!" the 0aterial Safet# /ata Sheets <0S/S>.
). 6a7el a!d date all poiso!o$s or to9ic che3icals $po! receipt a!d after ope!i!"
a!d la7el Bith the co33o! !a3e of the s$7sta!ce if it is tra!sferred to a!other;
appropriate co!tai!er.
4. Store all che3icals i! a desi"!ated sec$red area aBa# fro3 food a!d food
co!tact s$rfaces $si!" spaci!" or partitio!i!".
5. 6i3it access to che3icals 7# $se of locks; seals; or ke# cards.
5. 0ai!tai! a! i!4e!tor# of che3icals.
7. Store o!l# che3icals that are !ecessar# to the operatio! a!d 3ai!te!a!ce of the
kitche!.
8. 0i9; test; a!d $se sa!itizi!" sol$tio!s as reco33e!ded 7# the 3a!$fact$rer;
state; or local health depart3e!t.
9. 8se the appropriate che3ical test kit to 3eas$re the co!ce!tratio! of sa!itizer
each ti3e a !eB 7atch of sa!itizer is 3i9ed.
'. %olloB 3a!$fact$rers directio!s for specific 3i9i!"; stori!"; a!d first aid
i!str$ctio!s o! che3icals.
. /o !ot $se che3ical co!tai!ers for stori!" food or Bater.
(. 8se o!l# ha!d sa!itizers that co3pl# Bith the c$rre!t DA ood Code. Co!fir3
Bith the 3a!$fact$rer that the ha!d sa!itizers $sed 3eet the reA$ire3e!ts of the
c$rre!t DA !odel ood Code.
). 6a7el a!d store first aid s$pplies i! a co!tai!er that is located aBa# fro3 food or
food co!tact s$rfaces.
4. 6a7el a!d store 3edici!es for e3plo#ee $se i! a desi"!ated area a!d aBa# fro3
food co!tact s$rfaces. /o !ot store 3edici!es i! food stora"e areas.
5. Store refri"erated 3edici!es i! a co4ered; leak proof co!tai!er; Bhere the# ca!
!ot co3e i! co!tact Bith food.
36
5. %olloB state a!d local p$7lic health reA$ire3e!ts; pertai!i!" to the stora"e; $se
a!d disposal of che3icals.
#onitoring:
%oodser4ice e3plo#ees a!d foodser4ice 3a!a"er Bill 4is$all# o7ser4e that che3icals
are 7ei!" stored; la7eled; a!d $sed properl# d$ri!" all ho$rs of operatio!.
Correcti2e ction:
/iscard a!# food co!ta3i!ated 7# che3icals. 6a7el a!d@or properl# store a!# $!la7eled
or 3isplaced che3icals.
%oodser4ice e3plo#ees Bill keep records of the !a3e of the co!ta3i!ated food; date;
ti3e; a!d the reaso! Bh# the food Bas discarded. 1he foodser4ice 3a!a"er Bill 4erif#
that appropriate correcti4e actio!s are 7ei!" take!. 1he records are kept o! file&.
Date I1ple1ented:=============;y: ===============
Date Re2ie6ed: ===============;y: ===============
Date Re2ised: =================;y: ===============
Signature: ==================
37
D- %i1ited ;are 5and Contact for ReadyBtoB&at Foods
Purpose: 1o pre4e!t food7or!e ill!ess d$e to ha!d-to-food cross-co!ta3i!atio!
Instructions:
. 8se proper ha!d Bashi!" proced$res to Bash ha!ds a!d e9posed ar3s prior to
prepari!" or ha!dli!" food or at a!#ti3e Bhe! the ha!ds 3a# ha4e 7eco3e
co!ta3i!ated.
(. /o !ot $se 7are ha!ds to ha!dle read#-to-eat foods at a!# ti3e $!less Bashi!"
fr$its a!d 4e"eta7les.
). 8se s$ita7le $te!sils Bhe! Borki!" Bith read#-to-eat food. S$ita7le $te!sils 3a#
i!cl$deC
Si!"le-$se "lo4es
/eli tiss$e
%oil Brap
1o!"s; spoo!s; a!d spat$las
4. .ash ha!ds a!d cha!"e "lo4esC
Before 7e"i!!i!" food preparatio! or prior to p$tti!" o! si!"le $se "lo4es
Before 7e"i!!i!" a !eB task
After to$chi!" eA$ip3e!t <s$ch as refri"erator doors> or $te!sils that ha4e
!ot 7ee! clea!ed a!d sa!itized
After co!tact Bith che3icals
.he! i!terr$ptio!s i! food preparatio! occ$r; s$ch as Bhe! a!sBeri!" the
telepho!e or checki!" i! a deli4er#
Ha!dli!" 3o!e#
A!#ti3e a "lo4e is tor!; da3a"ed; or soiled
A!#ti3e co!ta3i!atio! of a "lo4e 3i"ht ha4e occ$rred
38
#onitoring:
A desi"!ated foodser4ice e3plo#ee Bill 4is$all# o7ser4e that "lo4es or s$ita7le $te!sils
are $sed a!d cha!"ed at the appropriate ti3es d$ri!" all ho$rs of operatio!.
Correcti2e ction:
23plo#ees o7ser4ed to$chi!" read#-to-eat food Bith 7are ha!ds Bill 7e retrai!ed at the
ti3e of the i!cide!t. *ead#-to-eat food to$ched Bith 7are ha!ds Bill 7e discarded.
1he foodser4ice 3a!a"er Bill 4erif# that foodser4ice Borkers are $si!" s$ita7le $te!sils
7# 4is$all# 3o!itori!" foodser4ice e3plo#ees d$ri!" all ho$rs of operatio!. 1he
foodser4ice 3a!a"er Bill co3plete the A$dit 0o!thl# Checklist. 1he lo"s are kept o!
file&.
Date I1ple1ented:=============;y: ===============
Date Re2ie6ed: ===============;y: ===============
Date Re2ised: =================;y: ===============
Signature: ==================
39
E- )as0ing Fruits and *egeta?les
Purpose: 1o pre4e!t or red$ce risk of food7or!e ill!ess or i!J$r# 7# co!ta3i!ated fr$its
a!d 4e"eta7les.
Instructions:
. 1rai! foodser4ice e3plo#ees Bho prepare or ser4e food o! hoB to properl# Bash
a!d store fresh fr$its a!d 4e"eta7les.
(. .ash ha!ds $si!" the proper proced$re.
). .ash; ri!se; sa!itize; a!d air-dr# all food-co!tact s$rfaces; eA$ip3e!t; a!d
$te!sils that Bill 7e i! co!tact Bith prod$ce; s$ch as c$tti!" 7oards; k!i4es; a!d
si!ks.
4. .ash all raB fr$its a!d 4e"eta7les thoro$"hl# 7efore co37i!i!" Bith other
i!"redie!ts; i!cl$di!"C
8!peeled fresh fr$it a!d 4e"eta7les that are ser4ed Bhole or c$t i!to
pieces.
%r$its a!d 4e"eta7les that are peeled a!d c$t to $se i! cooki!" or ser4ed
read#-to-eat.
5. .ash fresh prod$ce 4i"oro$sl# $!der cool r$!!i!" Bater. Packa"ed fr$its a!d
4e"eta7les la7eled as 7ei!" pre4io$sl# Bashed a!d read#-to-eat do !ot !eed to
7e Bashed. <!oteC ?f fresh prod$ce has !ot #et 7ee! refri"erated a!d Bill 7e $sed
i33ediatel#; the te3perat$re of the Bash Bater sho$ld 7e si3ilar to the
te3perat$re of the prod$ce>
5. Scr$7 the s$rface of fir3 fr$its or 4e"eta7les s$ch as apples or potatoes $si!" a
clea! a!d sa!itized 7r$sh desi"!ated for this p$rpose.
7. *e3o4e a!# da3a"ed or 7r$ised areas.
8. 6a7el; date; a!d refri"erate fresh-c$t ite3s.
9. Ser4e c$t 3elo!s Bithi! 7 da#s if held at 4 G% or 7eloB <see SOP for /ate
0arki!"; *ead#-to-2at; Pote!tiall# Hazardo$s %ood-1CS %ood>
'. /o !ot ser4e raB seed spro$ts to hi"hl# s$scepti7le pop$latio!s s$ch as
preschool-a"e childre!.
. %olloB State a!d local p$7lic health reA$ire3e!ts.
40
#onitoring:
%oodser4ice 3a!a"er Bill 4is$all# 3o!itor that fr$its a!d 4e"eta7les are 7ei!" properl#
Bashed; la7eled; a!d dated d$ri!" all ho$rs of operatio!. ?! additio!; foodser4ice
e3plo#ees Bill check the A$alit# of the prod$ce i! stora"e dail#.

Correcti2e ction:
8!Bashed fr$its a!d 4e"eta7les Bill 7e re3o4ed fro3 ser4ice a!d Bashed i33ediatel#
7efore 7ei!" ser4ed. %resh c$t ite3s Bill 7e la7eled a!d dated. /iscard c$t 3elo!s held
after 7 da#s.
%oodser4ice 3a!a"er Bill co3plete the A$dit 0o!thl# Checklist to i!dicate that
3o!itori!" is 7ei!" co!d$cted as specified i! this proced$re. 1he lo"s are kept o! file&.
Date I1ple1ented:=============;y: ===============
Date Re2ie6ed: ===============;y: ===============
Date Re2ised: =================;y: ===============
Signature: ==================
41
F- Cleaning and Saniti:ing
Purpose: 1o pre4e!t food7or!e ill!ess 7# e!s$ri!" that all food co!tact s$rfaces are
properl# clea!ed a!d sa!itized.
Instructions:
. 1rai! foodser4ice e3plo#ees o! Clea!i!" a!d Sa!itizi!" %ood Co!tact S$rfaces
(. %olloB State or local health depart3e!t reA$ire3e!ts.
). %olloB 3a!$fact$rers i!str$ctio!s re"ardi!" the $se a!d 3ai!te!a!ce of
eA$ip3e!t a!d $se of che3icals for clea!i!" a!d sa!itizi!" food co!tact
s$rfaces. *efer to Stori!" a!d 8si!" Poiso!o$s or 1o9ic Che3icals SOP.
4. ?f State or local reA$ire3e!ts are 7ased o! the c$rre!t DA !odel ood Code;
Bash; ri!se; a!d sa!itize food co!tact s$rfaces of si!ks; ta7les; eA$ip3e!t;
$te!sils; ther3o3eters; carts; a!d eA$ip3e!tC
Before each $se
BetBee! $ses Bhe! prepari!" differe!t t#pes of raB a!i3al foods; s$ch as
e""s; fish; 3eat; a!d po$ltr#
BetBee! $ses Bhe! prepari!" read#-to-eat foods a!d raB a!i3al foods;
s$ch as e""s; fish; 3eat; a!d po$ltr#
A!# ti3e co!ta3i!atio! occ$rs or is s$spected
5. .ash; ri!se; a!d sa!itize food co!tact s$rfaces of si!ks; ta7les; eA$ip3e!t;
$te!sils; ther3o3eters; carts; a!d eA$ip3e!t $si!" the folloBi!" proced$reC
.ash s$rface Bith deter"e!t sol$tio!.
*i!se s$rface Bith clea! Bater.
Sa!itize s$rface $si!" a sa!itizi!" sol$tio! 3i9ed at a co!ce!tratio!
specified o! the 3a!$fact$rers la7el.
Place Bet ite3s i! a 3a!!er to alloB air dr#i!".
5. ?f a )-co3part3e!t si!k is $sed; set$p a!d $se the si!k i! the folloBi!" 3a!!erC
?! the first co3part3e!t; Bash Bith a clea! deter"e!t sol$tio! at or a7o4e
' K%

or at the te3perat$re specified 7# the deter"e!t 3a!$fact$rer.
?! the seco!d co3part3e!t; ri!se Bith clea! Bater.
?! the third co3part3e!t; sa!itize Bith a sa!itizi!" sol$tio! 3i9ed at a
co!ce!tratio! specified o! the 3a!$fact$rers la7el. 1est the che3ical
sa!itizer co!ce!tratio! 7# $si!" a! appropriate test kit. Hot Bater at a
te3perat$re 7 K% 3a# also 7e $sed i! the third co3part3e!t. 1he ite3s
sho$ld 7e i33ersed i! the hot Bater for at least for )' seco!ds.
7. ?f a co33ercial dish3achi!e is $sedC
42
Check Bith the dish3achi!e 3a!$fact$rer to 4erif# that the i!for3atio! o!
the data plate is correct.
*efer to the i!for3atio! o! the data plate to deter3i!e Bash; ri!se; a!d
sa!itizatio! <fi!al> ri!se te3perat$resH sa!itizi!" sol$tio! co!ce!tratio!sH
a!d Bater press$res; if applica7le.
%olloB 3a!$fact$rers i!str$ctio!s for $se.
1he Bater te3perat$re $sed is i!dicated i! the c$rre!t DA !odel ood
Code. 1his Bill 4ar# depe!di!" o! the t#pe of co33ercial dish3achi!e
7ei!" $sed.
8. ?f a ho$sehold dishBasher is $sedC
*esearch has shoB! that; i! "e!eral; ho$sehold dishBashers do a! adeA$ate
Jo7 of clea!i!" dishes; "lassBare a!d $te!sils; etc. 1he 3aJorit# of ho$sehold
dishBashers ha4e te3perat$re 7ooster $!its Bhich i!crease the Bater
te3perat$re i! the Bash a!d ri!se c#cles. HoBe4er; it is reco33e!ded that if the
ho$sehold dishBasher is 7ei!" replaced; a co33ercial dish3achi!e sho$ld 7e
p$rchased Bhere te3perat$re co!trol Bo$ld 7e 3ore co!siste!t a!d easil#
3o!itored. Si!ce ho$sehold dishBashers $s$all# r$! for lo!"er ti3es tha!
co33ercial $!its; the Bater te3perat$re reA$ired for clea!i!"@sa!itizi!" is !ot
k!oB!. HoBe4er; a ra!"e of 5'
o
% -55
o
%; fo$!d i! the %ood Code for
co33ercial Bashers; ca! 7e $sed as a "$ide.
%olloB 3a!$fact$rers i!str$ctio!s for $se
Be s$re that dishes; $te!sils; etc are ri!sed a!d@or free of lar"e food
particles
9. 6o" res$lts o! the food co!tact s$rface clea!i!" a!d sa!itizi!" lo"
#onitoring:
/$ri!" all ho$rs of operatio!; foodser4ice e3plo#ees Bill 4is$all# a!d ph#sicall# i!spect
food co!tact s$rfaces of eA$ip3e!t a!d $te!sils to e!s$re that the s$rfaces are clea!.
6o" res$lts o! the food clea!i!"@sa!itizi!" lo".
?! a )-co3part3e!t si!k; o! a dail# 7asisC
:is$all# 3o!itor that the Bater i! each co3part3e!t is clea!.
1est the sa!itizer co!ce!tratio! 7# $si!" the appropriate test kit for the
che3ical sa!itizer 7ei!" $sed
?! a co33ercial dish3achi!e; o! a dail# 7asisC
:is$all# 3o!itor that the Bater a!d the i!terior parts of the 3achi!e are clea!
a!d free of de7ris.
Co!ti!$all# 3o!itor the te3perat$re a!d press$re "a$"es; if applica7le; to
e!s$re that the 3achi!e is operati!" accordi!" to the data plate.
%or hot Bater sa!itizi!" dish3achi!e; e!s$re that food co!tact s$rfaces are
reachi!" the appropriate te3perat$re 7# placi!" a piece of heat se!siti4e
43
tape o! a s3allBare ite3 or a 3a9i3$3 re"isteri!" ther3o3eter o! a rack
a!d r$!!i!" the ite3 or rack thro$"h the dish3achi!e.
%or che3ical sa!itizi!" dish3achi!e; check the sa!itizer co!ce!tratio! o! a
rece!tl# Bashed food-co!tact s$rface $si!" a! appropriate test kit.
?! a ho$sehold dishBasherC
:is$all# 3o!itor that the Bater a!d the i!terior parts of the 3achi!e are clea!
a!d free of de7ris.
At least 3o!thl#; check the Bater te3perat$re 7# placi!" a piece of heat
se!siti4e tape o! a s3allBare ite3 a!d r$!!i!" the dishBasher.
Correcti2e ction:
. *etrai! a!# foodser4ice e3plo#ee fo$!d !ot folloBi!" the proced$res i! this
SOP.
(. .ash; ri!se; a!d sa!itize dirt# food co!tact s$rfaces. Sa!itize food co!tact
s$rfaces if it is disco4ered that the s$rfaces Bere !ot properl# sa!itized. /iscard
food that co3es i! co!tact Bith food co!tact s$rfaces that ha4e !ot 7ee!
sa!itized properl#.
). ?! a )-co3part3e!t si!kC
/rai! a!d refill co3part3e!ts periodicall# a!d as !eeded to keep the
Bater clea!.
AdJ$st the Bater te3perat$re 7# addi!" hot Bater $!til the desired
te3perat$re is reached.
Add 3ore sa!itizer or Bater; as appropriate; $!til the proper co!ce!tratio!
is achie4ed.
4. ?! a dish3achi!eC
/rai! a!d refill the 3achi!e periodicall# a!d as !eeded to keep the Bater
clea!.
Co!tact the appropriate i!di4id$al<s> to ha4e the 3achi!e repaired if the
3achi!e is !ot reachi!" the proper Bash te3perat$re i!dicated o! the
data plate.
%or a hot Bater sa!itizi!" dish3achi!e; retest 7# r$!!i!" the 3achi!e
a"ai!. ?f the appropriate Bater te3perat$re is still !ot achie4ed o! the
seco!d r$!; co!tact the appropriate i!di4id$al<s> to ha4e the 3achi!e
repaired. .ash; ri!se; a!d sa!itize i! the )-co3part3e!t si!k $!til the
3achi!e is repaired or $se disposa7le si!"le ser4ice@si!"le-$se ite3s if a
)-co3part3e!t si!k is !ot a4aila7le.
5. ?! a ho$sehold dishBasherC
44
Co!tact the appropriate i!di4id$al<s> to ha4e the 3achi!e repaired if the
3achi!e is !ot reachi!" a! adeA$ate Bash te3perat$re
%oodser4ice e3plo#ees Bill record 3o!itori!" acti4ities a!d a!# correcti4e actio! take!
o! the %ood Co!tact S$rfaces Clea!i!" a!d Sa!itizi!" 6o". 1he foodser4ice 3a!a"er
Bill 4erif# that foodser4ice e3plo#ees ha4e take! the reA$ired te3perat$res a!d tested
the sa!itizer co!ce!tratio! 7# 4is$all# 3o!itori!" foodser4ice e3plo#ees d$ri!" the shift
a!d re4ieBi!"; i!itiali!"; a!d dati!" the %ood Co!tact S$rfaces Clea!i!" a!d Sa!itizi!"
6o". 1he foodser4ice 3a!a"er Bill co3plete the A$dit 0o!thl# Checklist. 1he lo"s are
kept o! file&.
Date I1ple1ented:=============;y: ===============
Date Re2ie6ed: ===============;y: ===============
Date Re2ised: =================;y: ===============
Signature: ==================
45
46
./- $sing> Cali?rating and C0ec4ing t0e ccuracy of T0er1o1eters
Purpose: 1o pre4e!t food7or!e ill!ess 7# e!s$ri!" that the appropriate t#pe of
ther3o3eter is $sed to 3eas$re i!ter!al prod$ct te3perat$res a!d that ther3o3eters
$sed are correctl# cali7rated for acc$rac#.
Instructions:
. 1rai! foodser4ice e3plo#ees o! $si!" a!d cali7rati!" a!d checki!" the acc$rac#
of t ther3o3eters.
(. %olloB State or local health depart3e!t reA$ire3e!ts
). Check di"ital ther3o3eters for acc$rac# or cali7rate dial ther3o3eters 7# $si!"
the ?ce-Poi!t 3ethod or the Boili!"-Poi!t 0ethod. 8se a food ther3o3eter that
3eas$res te3perat$res fro3 ' G% <-8 GC> to ((' G% <'4 GC> a!d is appropriate
for the te3perat$re 7ei!" take!. %or e9a3pleC
1e3perat$res of thi! prod$cts; s$ch as ha37$r"ers; chicke! 7reasts;
pizza; filets; !$""ets; hot do"s; a!d sa$sa"e patties; sho$ld 7e take!
$si!" a ther3istor or ther3oco$ple Bith a thi! pro7e.
Bi3etallic; dial-faced ste3 or di"ital ther3o3eters are acc$rate o!l# Bhe!
3eas$ri!" te3perat$res of thick foods. 1he# 3a# !ot 7e $sed to
3eas$re te3perat$res of thi! foods. A di3ple 3ark located o! the ste3
of the ther3o3eter i!dicates the 3a9i3$3 food thick!ess that ca! 7e
acc$ratel# 3eas$red.
8se o!l# o4e!-safe; 7i3etallic ther3o3eters Bhe! 3eas$ri!"
te3perat$res of food Bhile cooki!" i! a! o4e!
4. Ha4e food ther3o3eters easil#-accessi7le to foodser4ice e3plo#ees d$ri!" all
ho$rs of operatio!.
5. Clea! a!d sa!itize food ther3o3eters 7efore each $se. *efer to the Clea!i!"
a!d Sa!itizi!" %ood Co!tact S$rfaces SOP for the proper proced$re to folloB.
5. Store food ther3o3eters i! a! area that is clea! a!d Bhere the# are !ot s$7Ject
to co!ta3i!atio!.
#onitoring:
. %oodser4ice e3plo#ees Bill $se either the ice-poi!t 3ethod or 7oili!"-poi!t
3ethod to 4erif# the acc$rac# of food ther3o3eters.
(. 1o $se ice-poi!t 3ethodC
?!sert the ther3o3eter pro7e i!to a c$p of cr$shed ice.
Add e!o$"h cold Bater to re3o4e a!# air pockets that 3i"ht re3ai!.
47
AlloB the te3perat$re readi!" to sta7ilize 7efore readi!" te3perat$re.
1e3perat$re 3eas$re3e!t sho$ld 7e )( G% <
L
( G%> Mor ' GC <
L
GC>N. ?f
!ot; adJ$st accordi!" to 3a!$fact$rers i!str$ctio!s
?f e9actl# )( K% ca!!ot 7e achie4ed; Bhe! taki!" food te3perat$res; add
or s$7tract the !ecessar# de"rees to co3pe!sate for !ot starti!" Bith
)(K%
). 1o $se 7oili!"-poi!t 3ethodC
?33erse at least the first tBo i!ches of the pro7e i!to 7oili!" Bater.
AlloB the te3perat$re readi!" to sta7ilize 7efore readi!" te3perat$re.
*eadi!" sho$ld 7e (( G% <
L
( G%> Mor '' GC <
L
GC>N. 1his readi!" 3a#
4ar# at hi"her altit$des. ?f adJ$st3e!t is reA$ired; folloB 3a!$fact$rers
i!str$ctio!s
?f e9actl# ((K% ca!!ot 7e achie4ed; Bhe! taki!" food te3perat$res; add
or s$7tract the !ecessar# de"rees to co3pe!sate for !ot starti!" Bith
((K.%
%oodser4ice e3plo#ees Bill check the acc$rac# of the food ther3o3etersC
At re"$lar i!ter4als <at least o!ce per Beek>
?f dropped
?f $sed to 3eas$re e9tre3e te3perat$res; s$ch as i! a! o4e!
.he!e4er acc$rac# is i! A$estio!
Correcti2e ction:
. *etrai! a!# foodser4ice e3plo#ee fo$!d !ot folloBi!" the proced$res i! this
SOP.
(. %or a! i!acc$rate; 7i3etallic; dial-faced ther3o3eter; adJ$st the te3perat$re 7#
t$r!i!" the dial Bhile sec$ri!" the cali7ratio! !$t <located J$st $!der or 7eloB the
dial> Bith pliers or a Bre!ch.
). %or a! i!acc$rate; di"ital ther3o3eter Bith a reset 7$tto!; adJ$st the
ther3o3eter accordi!" to 3a!$fact$rers i!str$ctio!s. ?f there is !o cali7ratio!
7$tto! a!d the ther3o3eter is i!acc$rate o!l# for a feB de"rees; add or s$7tract
the !ecessar# de"rees to the reA$ired food te3perat$re to co3pe!sate. %or
e9a3ple; Bater 7oils at (( K%. ?f the food ther3o3eter reads (4 K% i! 7oili!"
Bater; it is readi!" ( de"rees too hi"h. 1herefore ( de"rees 3$st 7e s$7tracted
fro3 the te3perat$re displa#ed Bhe! taki!" a readi!" i! food to fi!d o$t the tr$e
te3perat$re.
4. ?f a! i!acc$rate ther3o3eter ca!!ot 7e adJ$sted o!-site a!d is 3ore the! a feB
de"rees o$t of specificatio!s; disco!ti!$e $si!" it.
5. *etrai! e3plo#ees Bho are $si!" or cali7rati!" food ther3o3eters i3properl#.
48
%oodser4ice e3plo#ees Bill record the cali7ratio!@acc$rac# te3perat$re a!d a!#
correcti4e actio! take!; if applica7le; o! the 1her3o3eter Acc$rac#@Cali7ratio! 6o".
2ach ti3e a ther3o3eter is cali7rated or checked for acc$rac#; the foodser4ice
3a!a"er Bill 4erif# that foodser4ice e3plo#ees are $si!" a!d cali7rati!" or checki!"
ther3o3eters for acc$rac# properl# 7# 3aki!" 4is$al o7ser4atio!s of the e3plo#ees
d$ri!" the cali7ratio! process a!d all operati!" ho$rs. 1he foodser4ice 3a!a"er Bill
re4ieB a!d i!itial the 1her3o3eter Acc$rac#@Cali7ratio! 6o" dail#. 1he foodser4ice
3a!a"er Bill co3plete the 3o!thl# A$dit Checklist. 1he lo"s are kept o! file&.
Date I1ple1ented:=============;y: ===============
Date Re2ie6ed: ===============;y: ===============
Date Re2ised: =================;y: ===============
Signature: ==================

49
50
..- Pest Control
Purpose: 1o co!trol pests i! the foodser4ice operatio!; i!cl$di!" the $se of a lice!sed
pest co!trol operator <PCO>.
Instructions: 23plo#ees Bill $se a! i!te"rated pest 3a!a"e3e!t pro"ra3 <?P0> $si!"
the folloBi!" stepsC
/e!#i!" access to pests
. 8se rep$ta7le s$ppliers for all deli4eries.
(. Check all deli4eries 7efore the# e!ter the foodser4ice operatio!.
). *ef$se ship3e!ts that ha4e si"!s of pest i!festatio!.
4. =eep all e9terior ope!i!"s closed ti"htl#. Check doors for proper fit as part of the
re"$lar clea!i!" sched$le.
5. *eport a!# si"!s of pests to the %ood Ser4ice 0a!a"er
5. *eport a!# ope!i!"s; cracks; 7roke! seals; or other opport$!ities for pest
i!festatio! to the director of the childcare facilit#.
/e!# pests food; Bater; a!d a hidi!" or !esti!" place
. /ispose of "ar7a"e A$ickl# a!d correctl#. =eep "ar7a"e co!tai!ers clea!; i!
"ood co!ditio!; a!d ti"htl# co4ered i! all areas <i!door a!d o$tdoor>. Clea! $p
spills aro$!d "ar7a"e co!tai!ers i33ediatel#. .ash; ri!se; a!d sa!itize
co!tai!ers re"$larl#.
(. Store rec#cla7les i! clea!; pest-proof co!tai!ers aBa# fro3 the 7$ildi!".
). Store all food a!d s$pplies as A$ickl# as possi7le.
=eep all food a!d s$pplies at least si9 i!ches off the floor a!d si9 i!ches
aBa# fro3 Balls.
*efri"erate foods s$ch as poBdered 3ilk; cocoa; a!d !$ts after ope!i!".
1hese foods attract i!sects; 7$t 3ost i!sects 7eco3e i!acti4e at
te3perat$res 7eloB 4G%.
8se %?%O <%irst ?! %irst O$t> i!4e!tor# rotatio!; so pests do !ot ha4e ti3e
to settle i!to these prod$cts a!d 7reed.
4. Clea! a!d sa!itize the facilit# thoro$"hl#. Caref$l clea!i!" eli3i!ates the food
s$ppl#; destro#s i!sect e""s; a!d red$ces the !$37er of places pests ca! safel#
take shelter.
51
#onitoring:
%ood Ser4ice 3a!a"er Bill check to 7e s$re food ser4ice Borkers ha4e 3ai!tai!ed a
clea! e!4iro!3e!t free fro3 pests.
%ood ser4ice e3plo#ees Bill co33$!icate si"!s of pests to the %ood Ser4ice 0a!a"er
7ei!" specific as to area a!d t#pe of pest if k!oB!.
Correcti2e ction:
1he %ood Ser4ice 3a!a"er Bill record the areas of co!cer! i! the Pest Co!trol 6o" for
treat3e!t o! the !e9t Pest Co!trol 4isit.
1he foodser4ice 3a!a"er Bill 4erif# that acc$rate records are kept of the PCOs 4isits
a!d treat3e!ts applied d$ri!" those 4isits. 1he lo"s are kept o! file&.
Date I1ple1ented:=============;y: ===============
Date Re2ie6ed: ===============;y: ===============
Date Re2ised: =================;y: ===============
Signature: ==================
52
Pest Control Record %og
Date
Reported
rea of
Concern9 Pest
Reported
?y
Date
Treated
Treated
?y
Co11ents
53
.7- Pre2enting CrossBConta1ination During Storage and Preparation
Purpose: 1o red$ce food7or!e ill!ess 7# pre4e!ti!" $!i!te!tio!al co!ta3i!atio! of
food.
Instructions:
. 1rai! foodser4ice e3plo#ees o! $si!" the proced$res i! this SOP.
(. %olloB State or local health depart3e!t reA$ire3e!ts.
). .ash ha!ds properl#. *efer to the .ashi!" Ha!ds SOP.
4. A4oid to$chi!" read#-to-eat food Bith 7are ha!ds. *efer to 6i3ited Bare ha!d
Co!tact for *ead#-to-2at %oods SOP.
5. Separate raB a!i3al foods; s$ch as e""s; fish; 3eat; a!d po$ltr#; fro3 read#-to-
eat foods; s$ch as lett$ce; c$t 3elo!s a!d l$!ch 3eats; d$ri!" recei4i!";
stora"e; a!d preparatio!.
5. Separate differe!t t#pes of raB a!i3al foods; s$ch as e""s; fish; 3eat; a!d
po$ltr#; fro3 each other; e9cept Bhe! co37i!ed i! recipes.
7. Store raB a!i3al foods i! refri"erators or Balk-i! coolers 7# placi!" the raB
a!i3al foods o! shel4es i! order of cooki!" te3perat$res Bith the raB a!i3al
food reA$iri!" the hi"hest cooki!" te3perat$re; s$ch as chicke!; o! the loBest
shelf.
8. Separate $!Bashed fr$its a!d 4e"eta7les fro3 Bashed fr$its a!d 4e"eta7les a!d
other read#-to-eat foods.
9. 8se o!l# dr#; clea!ed; a!d sa!itized eA$ip3e!t a!d $te!sils. *efer to Clea!i!"
a!d Sa!itizi!" %ood Co!tact S$rfaces SOP for proper clea!i!" a!d sa!itizi!"
proced$re.
'. 1o$ch o!l# those s$rfaces of eA$ip3e!t a!d $te!sils that Bill !ot co3e i! direct
co!tact Bith food.
. Place food i! co4ered co!tai!ers or packa"es; e9cept d$ri!" cooli!"; a!d store
i! the Balk-i! refri"erator or cooler.
(. /esi"!ate a! $pper shelf of a refri"erator or Balk-i! cooler as the Dcooli!"E shelf.
8!co4er co!tai!ers of food d$ri!" the i!itial A$ick cool-doB! phase to facilitate
cooli!".
54
). Clea! the e9terior s$rfaces of food co!tai!ers; s$ch as ca!s a!d Jars; of 4isi7le
soil 7efore ope!i!".
#onitoring:
A desi"!ated foodser4ice e3plo#ee Bill co!ti!$all# 3o!itor food stora"e a!d
preparatio! to e!s$re that food is !ot cross-co!ta3i!ated.
Correcti2e ction:
*etrai! a!# foodser4ice e3plo#ee fo$!d !ot folloBi!" the proced$res i! this SOP
Separate foods fo$!d i3properl# stored.
/iscard read#-to-eat foods that are co!ta3i!ated 7# raB e""s; raB fish; raB
3eat; or raB po$ltr#.
1he foodser4ice 3a!a"er Bill 4is$all# o7ser4e that e3plo#ees are folloBi!" these
proced$res a!d taki!" all !ecessar# correcti4e actio!s d$ri!" all ho$rs of operatio!.
1he foodser4ice 3a!a"er Bill periodicall# check the stora"e of foods d$ri!" ho$rs of
operatio! a!d co3plete the A$dit 0o!thl# Checklist. 1he lo"s are kept o! file&.
Date I1ple1ented:=============;y: ===============
Date Re2ie6ed: ===============;y: ===============
Date Re2ised: =================;y: ===============
Signature: ==================
55
.'- Transporting Food to Re1ote Sites (Satellite +itc0ens)
Purpose: 1o pre4e!t food7or!e ill!ess 7# e!s$ri!" that food te3perat$res are
3ai!tai!ed d$ri!" tra!sportatio! a!d co!ta3i!atio! is pre4e!ted.
Instructions:
$. 1rai! foodser4ice e3plo#ees o! $si!" the proced$res i! this SOP.
%. %olloB State or local health depart3e!t reA$ire3e!ts.
&. ?f State or local health depart3e!t reA$ire3e!ts are 7ased o! the DA !odel
ood CodeC
=eep froze! foods froze! d$ri!" tra!sportatio!.
0ai!tai! the te3perat$re of refri"erated; pote!tiall# hazardo$s foods at 4 G%
or 7eloB a!d cooked foods that are tra!sported hot at )5 G% or a7o4e.
'. 8se o!l# food carriers for tra!sporti!" food appro4ed 7# the ,atio!al Sa!itatio!
%o$!datio! ?!ter!atio!al or that ha4e otherBise 7ee! appro4ed 7# the state or
local health depart3e!t.
(. Prepare the food carrier 7efore $seC
2!s$re that all s$rfaces of the food carrier are clea!.
.ash; ri!se; a!d sa!itize the i!terior s$rfaces.
2!s$re that the food carrier is desi"!ed to 3ai!tai! cold food te3perat$res at
4G% or 7eloB a!d hot food te3perat$res at )5 G% or a7o4e
Place a cali7rated ste3 ther3o3eter i! the Bar3est part of the carrier
if $sed for tra!sporti!" cold food; or the coolest part of the carrier if
$sed for tra!sporti!" hot food. *efer to the 8si!" a!d Cali7rati!"
1her3o3eters SOP.
Pre-heat or pre-chill the food carrier accordi!" to the 3a!$fact$rers
reco33e!datio!s.
5. Store food i! co!tai!ers s$ita7le for tra!sportatio!. Co!tai!ers sho$ld 7eC
*i"id a!d sectio!ed so that foods do !ot 3i9
1i"htl# closed to retai! the proper food te3perat$re
,o!poro$s to a4oid leaka"e
2as#-to-clea! or disposa7le
Appro4ed to hold food
7. Place food co!tai!ers i! food carriers a!d tra!sport the food i! clea! tr$cks; if
applica7le; to re3ote sites as A$ickl# as possi7le.
8. %olloB *ecei4i!" /eli4eries SOP Bhe! food arri4es at re3ote site.
56
9. Check the i!ter!al te3perat$res of food $si!" a cali7rated ther3o3eter $po!
arri4al at re3ote site a!d 7efore ser4i!"
#onitoring:
. Check the air te3perat$re of the food carrier to e!s$re that the te3perat$re
s$""ested 7# the 3a!$fact$rer is reached prior to placi!" food i!to it.
(. Check the i!ter!al te3perat$res of food $si!" a cali7rated ther3o3eter 7efore
placi!" it i!to the food carrier. *efer to the Holdi!" Hot a!d Cold Pote!tiall#
Hazardo$s %oods <1CS %oods> SOP for the proper proced$res to folloB Bhe!
taki!" holdi!" te3perat$res.
Correcti2e ction:
. *etrai! foodser4ice e3plo#ees fo$!d !ot folloBi!" the proced$res i! this SOP.
(. Co!ti!$e heati!" or chilli!" food carrier if the proper air te3perat$re is !ot
reached.
). *eheat food to 55 G% for 5 seco!ds if the i!ter!al te3perat$re of hot food is
less tha! )5 G%. *efer to the *eheati!" Pote!tiall# Hazardo$s %oods <1CS
%oods> SOP.
4. Cool food to 4 G% or 7eloB $si!" a proper cooli!" proced$re if the i!ter!al
te3perat$re of cold food is "reater tha! 4 G%. *efer to the Cooli!" Pote!tiall#
Hazardo$s %oods <1CS %oods> SOP for the proper proced$res to folloB Bhe!
cooli!" food.
5. /iscard foods held i! the te3perat$re da!"er zo!e for 3ore tha! 4 ho$rs.
Before tra!sporti!" food to re3ote sites; foodser4ice e3plo#ees Bill record food carrier
te3perat$re; food prod$ct !a3e; ti3e; i!ter!al te3perat$res; a!d a!# correcti4e actio!
take! o! the %ood 1e3perat$re 6o"<s>. 8po! receipt of food at re3ote sites;
foodser4ice e3plo#ees Bill record recei4i!" te3perat$res a!d correcti4e actio! take!
o! the *ecei4i!" 6o"<s>. 1he foodser4ice 3a!a"er at the ce!tral kitche! Bill 4erif# that
foodser4ice e3plo#ees are folloBi!" this SOP 7# 4is$all# o7ser4i!" e3plo#ees a!d
re4ieBi!" a!d i!itiali!" the %ood 1e3perat$re 6o"<s>. 1he foodser4ice 3a!a"er at the
re3ote site<s> Bill 4erif# that foodser4ice e3plo#ees are recei4i!" foods at the proper
te3perat$re a!d folloBi!" the proper recei4i!" proced$res 7# 4is$all# o7ser4i!"
recei4i!" practices a!d re4ieBi!" a!d i!itiali!" the *ecei4i!" 6o". 1he foodser4ice
3a!a"er Bill co3plete the 0o!thl# A$dit Checklist. 1he lo"s are kept o! file&.
Date I1ple1ented:=============;y: ===============
Date Re2ie6ed: ===============;y: ===============
Date Re2ised: =================;y: ===============
Signature: ==================
57
D- R&SPO!SI;I%ITI&S OF FOODS&R*IC& #!"&R !D
FOODS&R*IC& )OR+&R
58
59
60
61
62
S&CTIO! III
FOOD SF&T( P%!
A. Cate"orizi!" 0e!$ ?te3s a!d ?de!tif#i!" Co!trol 0eas$res a!d Critical Co!trol
Poi!ts
B. .eekl#@0o!thl# 0e!$
C. 0e!$ ?te3s@*ecipes 7# Process
63
Introduction
1he 3e!$ sho$ld 7e posted i! the kitche! Bhere it is easil# accessi7le to all Bho are
respo!si7le for p$rchasi!"; prepari!"; a!d ser4i!" food. All 3e!$ ite3s sho$ld 7e
i!cl$ded i! the food safet# pla!. .he! !eB 3e!$ ite3s are added; the list sho$ld 7e
$pdatedH also a!# !eB recipes sho$ld 7e added to the food safet# pla!. O!es !o
lo!"er i! $se sho$ld 7e re3o4ed fro3 the pla!; 7$t kept for a period of ti3e.
2ach 3e!$ ite3 is e4al$ated to deter3i!e Bhich of the three processes is applica7le
a!d also to ide!tif# the appropriate co!trol 3eas$res a!d critical co!trol poi!ts <CCPs>
$si!" the Process Approach. O!ce the deter3i!atio! is 3ade for each 3e!$ ite3; the
food ser4ice 3a!a"er Bill i!for3 the rest of the food ser4ice staff of the 3e!$ ite3s a!d
applica7le process a!d co!trol 3eas$res. ?! additio!; the 3e!$ c#cle; 3e!$s; recipes;
prod$ct directio!s a!d charts are kept i! a !ote7ook i! the 3a!a"ers office.
StaffC
All foodser4ice perso!!el Bill 7e pro4ided a! o4er4ieB of the Process Approach
to HACCP after 7ei!" hired a!d 7efore ha!dli!" food.
A!# s$7stit$te food ser4ice staff Bill 7e "i4e! i!str$ctio!s o! the Process
Approach a!d a list of !ecessar# proced$res rele4a!t to the tasks the# Bill 7e
perfor3i!" a!d the correspo!di!" records to 7e kept.
Periodic refresher trai!i!" for e3plo#ees Bill 7e pro4ided.
64
- Categori:ing #enu Ite1s and Identifying Control #easures and Critical
Control Points (CCPs)
Docu1enting CCPs and Critical %i1itsC
1he CCPs a!d critical li3its 3$st 7e doc$3e!ted i! Briti!" for each Process
Approach cate"or# i! the food safet# pro"ra3 a!d i! each site pla!. 2ach of the
three processes i! the Process Approach has specific CCPs; s$ch as; cooki!";
cooli!"; hot holdi!"; cold holdi!"; a!d reheati!". 1he CCPs for each of the
processes Bill re3ai! the sa3e re"ardless of the 3e!$ ite3. HoBe4er; the critical
li3its Bill 4ar# depe!di!" $po! the 3e!$ ite3 a!d the recipe $sed to prepare each
ite3. Ha4i!" the recipes o! file a!d folloBi!" the recipes e9actl# Bill f$lfill the
reA$ire3e!t for doc$3e!ti!" CCPs a!d critical li3its Bithi! the Process Approach
specificall# for these recipes.
Altho$"h CCPs are ide!tified i! each recipe; it is i3porta!t to co!sider the co3plete
process $sed at each site. Co!sideri!" the co3plete process Bill help deter3i!e the
!eed for CCPs Bhe! 3odif#i!" recipes a!d i! the a7se!ce of recipes. %or i!sta!ce;
a partic$lar site 3a# cool lefto4er chicke!; altho$"h cooli!" 3a# !ot 7e ide!tified as
a! operatio!al step i! the recipe. 1herefore; a CCP 3$st 7e deter3i!ed a!d
doc$3e!ted for the cooli!" step.
$sing SOPs to Co1ple1ent t0e Process pproac0 ?y ;ridging "aps
SOPs are also co!trol 3eas$res a!d sho$ld !ot 7e for"otte! Bhe! $si!" the
Process Approach. ?! additio! to the esta7lished CCPs for each of the three
processes; applica7le SOPs sho$ld 7e folloBed for the preparatio! a!d ser4ice of all
3e!$ ite3s. As 3e!tio!ed; SOPs ser4e as "e!eral co!trol 3eas$res for !o!specific
hazards. 1herefore; SOPs co3ple3e!t the Process Approach 7# pro4idi!" a
"e!eral safet# !et. .hereas; the CCPs deter3i!ed for each of the three processes
safe"$ard a"ai!st specific hazards.
&sta?lis0 #onitoring Procedures
0o!itori!" is a! i3porta!t step for a! effecti4e food safet# pro"ra3. Co!trol
3eas$res; i!cl$di!" CCPs a!d SOPs; 3$st 7e 3o!itored; co!trolled; a!d
doc$3e!ted i! Briti!". 0o!itori!" i!4ol4es 3aki!" direct o7ser4atio!s or taki!"
3eas$re3e!ts to see that the food safet# pro"ra3 is 7ei!" folloBed. %or e9a3ple;
the CCPs are 3a!a"ed 7# adheri!" to the esta7lished critical li3its. 0o!itori!" Bill
ide!tif# Bhe! there is a loss of co!trol so that correcti4e actio! ca! 7e take!.
?! esta7lishi!" 3o!itori!" proced$res; co!sider the folloBi!" A$estio!sC
HoB Bill CCPs a!d SOPs 7e 3o!itoredO
.he! a!d hoB ofte! Bill CCPs a!d SOPs 7e 3o!itoredO
.ho Bill 7e respo!si7le for 3o!itori!"O
65
.hat 3e!$ ite3s are to 7e 3o!itored depe!ds o! the critical li3its associated Bith
each CCP for a 3e!$ ite3. %i!al te3perat$re a!d ti3e 3eas$re3e!ts are 4er#
i3porta!t the critical li3its 3$st 7e effecti4el# 3o!itored.
/eter3i!i!" the appropriate 3ea!s for 3o!itori!" is a! i3porta!t factor. ?f
eA$ip3e!t is selected to 3o!itor a specific CCP; #o$ sho$ld e!s$re that it is
acc$rate. 1he eA$ip3e!t chose! sho$ld also 7e appropriate for the 3o!itori!"
f$!ctio!.
.he! decidi!" hoB ofte! to 3o!itor; e!s$re that the 3o!itori!" i!ter4al Bill 7e
relia7le e!o$"h to e!s$re hazards are 7ei!" co!trolled. 1he proced$re for
3o!itori!" sho$ld 7e si3ple a!d eas# to folloB.
?!di4id$als chose! to 7e respo!si7le for a 3o!itori!" acti4it# 3a# 7e a 3a!a"er; li!e
s$per4isor; or other relia7le e3plo#ee. 23plo#ees sho$ld 7e "i4e! the trai!i!" a!d
eA$ip3e!t !ecessar# to properl# perfor3 the 3o!itori!" acti4ities.
#onitoring exa1ples:
1he CCP for cold foods is cold holdi!". 1he critical li3it is holdi!" at 4 G% or
7eloB. 1herefore; the te3perat$re of the refri"erator 3$st 7e recorded o! a
refri"eratio! te3perat$re 3o!itori!" chart at least three ti3es dail# to 3ake
s$re the te3perat$re is 4 G% or 7eloB.
A CCP for chicke! is cooki!". 1he critical li3it is cooki!" at 55 G% for 5
seco!ds. 1herefore; the i!ter!al te3perat$re of the chicke! 3$st 7e
3o!itored a!d recorded to 3ake s$re it is at or a7o4e 55 G% for 5 seco!ds.
#onitoring:
#anager Responsi?ilities:
1he foodser4ice 3a!a"er at each site Bill 7e respo!si7le for e!s$ri!"
assi"!ed foodser4ice staff are properl# 3o!itori!" co!trol 3eas$res a!d
CCPs at the reA$ired freA$e!c# a!d are doc$3e!ti!" reA$ired records.
1he 3a!a"er Bill also 7e respo!si7le for 3o!itori!" the o4erall
perfor3a!ce of the Sta!dard Operati!" Proced$res. <Specific details
re"ardi!" 3o!itori!" are addressed i! each SOP.>
0o!itori!" Bill 7e a co!sta!t co!sideratio!. HoBe4er; the 3a!a"er Bill
$se the 0o!thl# A$dit Checklist to for3all# 3o!itor foodser4ice staff. <1he
checklist for3 has 7ee! i!cl$ded i! Appe!di9 ?:.>
Foodser2ice Staff Responsi?ilities:
%oodser4ice staff is respo!si7le for 3o!itori!" i!di4id$al critical co!trol
poi!ts <CCPs> i! the ha!dli!" a!d preparatio! of food.
%oodser4ice staff is respo!si7le for 3o!itori!" co!trol poi!ts as defi!ed i!
the sta!dard operati!" proced$res <SOPs>.
66
&sta?lis0 Correcti2e ctions-
.he!e4er a critical li3it is !ot 3et; a correcti4e actio! 3$st 7e carried o$t
i33ediatel#. A correcti4e actio! 3a# 7e si3pl# co!ti!$i!" to heat food to the
reA$ired te3perat$re. Other correcti4e actio!s 3a# 7e 3ore co3plicated; s$ch as
reJecti!" food ite3s that Bere !ot deli4ered at the ri"ht te3perat$re; or discardi!"
food that has 7ee! held Bitho$t te3perat$re co!trol too lo!".
A food safet# pro"ra3 3$st i!cl$de correcti4e actio!s. 23plo#ees 3$st k!oB Bhat
these correcti4e actio!s are; a!d 7e trai!ed i! 3aki!" the ri"ht decisio!s. 1his
pre4e!ti4e approach is the heart of HACCP. Pro7le3s Bill arise; 7$t #o$ !eed to fi!d
the3 a!d correct the3 7efore the# ca$se ill!ess or i!J$r#. ?t is also i3porta!t to
doc$3e!t correcti4e actio!s Bhe! the# are take!.
Correcti2e action exa1plesC
SOPC ?f the te3perat$re i! the refri"erator is a7o4e 4 G%; the! the eA$ip3e!t 3$st
7e checked to see if it is Borki!" properl#. Also; the ther3o3eter that is $sed to
record the te3perat$re 3$st 7e cali7rated re"$larl# a!d checked to see if it is
Borki!" properl#. P$estio!- ca! this ther3o3eter 7e cali7ratedO
CCPC .he! cooki!" raB po$ltr#; correcti4e actio! 3$st 7e take! if the i!ter!al
te3perat$re does !ot reach 55 G% for 5 seco!ds at the e!d of the desi"!ated
cooki!" period. 1he correcti4e actio! Bo$ld 7e to co!ti!$e cooki!" the chicke! $!til
the i!ter!al te3perat$re reaches 55 G% for at least 5 seco!ds.
Correcti4e actio!s sho$ld 7e deter3i!ed for all SOPs a!d CCPs. A list of appropriate
correcti4e actio!s 3$st 7e i!cl$ded i! the food safet# pla!.
Correcti2e ctions:
Docu1enting Correcti2e ctions:
1he foodser4ice director or 3a!a"er Bill 7e respo!si7le for de4elopi!"
predeter3i!ed correcti4e actio!s for the 3ost co33o! de4iatio!s fro3
co!trol 3eas$res i!cl$di!" critical co!trol poi!ts <CCPs> a!d sta!dard
operati!" proced$res <SOPs>.
1he foodser4ice director or 3a!a"er Bill re4ieB a!d $pdate correcti4e
actio!s at least a!!$all#. Correcti4e actio!s for all SOPs are o$tli!ed i!
the Britte! SOPs.
%oodser4ice staff Bill 7e respo!si7le for doc$3e!ti!" a!# correcti4e
actio!s take! Bhile ha!dli!" a!d prepari!" food as Bell as a!# actio!s
take! Bhile perfor3i!" SOPs.
?! additio! to the correcti4e actio!s o$tli!ed i! the SOPs; foodser4ice staff
Bill 7e trai!ed o! a co!ti!$o$s 7asis to take correcti4e actio!s Bhe!
!ecessar#.
67
+$ida!ce o! 3ost co33o! specific correcti4e actio!s Bill 7e listed i! this
food safet# pla! a!d Bill 7e posted i! a! accessi7le locatio! i! the kitche!.
Correcti2e ctions
&2ent Correcti2e ction
*ecei4i!" te3perat$re for refri"erated
prod$ct is at 47G %
*eJect prod$ct
1e3perat$re of ha37$r"er patties after
sta!dard cooki!" ti3e is 5'G %
Co!ti!$e cooki!" to 55 G% for 5
seco!ds.
%ood ser4ice staff ha!dles raB po$ltr#
a!d the! 7e"i!s to c$t $p raB fr$it
?!str$ct staff to Bash ha!ds i33ediatel#;
discard fr$it that has 7ee! c$t $p
6efto4er chili placed i! refri"erator is at
8'G % after .5 ho$rs
?33ediatel# reheat chili to 55 G% for 5
seco!ds; di4ide a!d place i! shalloB
pa!s i! refri"erator; $!co4ered. Cool to
7' G% Bithi! ( ho$rs or less; a!d to 4 G%
or less i! a! additio!al 4 ho$rs. ?f these
ti3es a!d te3perat$res are !ot 3et;
discard. Co4er Bhe! te3perat$re of chili
reached 4 G %.
68
;- )ee4ly9#ont0ly #enu
+eep records: 1here are certai! Britte! records or ki!ds of doc$3e!tatio! that are
!eeded to 4erif# that the food safet# pro"ra3 is Borki!". 1hese records Bill !or3all#
i!4ol4e the food safet# pla! a!d a!# 3o!itori!"; correcti4e actio!; or cali7ratio! records
prod$ced i! the operatio! of the food safet# pro"ra3 7ased o! HACCP pri!ciples.
*ecordkeepi!" also pro4ides a 7asis for periodic re4ieBs of the o4erall food safet#
pro"ra3. ?! the e4e!t the operatio! is i3plicated i! a food7or!e ill!ess; doc$3e!tatio!
of acti4ities related to 3o!itori!" a!d correcti4e actio!s ca! pro4ide proof that
reaso!a7le care Bas e9ercised i! the operatio! of the facilit#.
Record4eeping: Docu1entation9Record Sc0edule
Food Production Record %ogs
2!d Poi!t Cooki!" 1e3perat$re 2ach prod$ct
1i3e a!d 1e3perat$re for Holdi!" 2ach prod$ct
&3uip1ent Te1perature Record %ogs
*ecei4i!" 2ach deli4er# for perti!e!t food prod$cts
%reezer )Q dail#
*efri"eratio! )Q dail#
1her3o3eter Cali7ratio!@Acc$rac# .eekl# <0i!i3$3>
Re2ie6 Records
0o!thl# A$dit Checklist 0o!thl#
Training %ogs O!-"oi!"
Correcti2e ction Record %ogs As !ecessar#
Staff Responsi?ility: All foodser4ice staff Bill 7e held respo!si7le for recordkeepi!"
d$ties as assi"!ed. O4erall; the foodser4ice 3a!a"er Bill 7e respo!si7le for 3aki!"
s$re that records are 7ei!" take! a!d for fili!" records i! the proper place.
Record4eeping Procedure:
All perti!e!t i!for3atio! o! critical co!trol poi!ts; ti3e; te3perat$re; a!d
correcti4e actio!s Bill 7e kept o! clip 7oards i! the kitche! for ease of $se.
All applica7le for3s for dail# records Bill 7e replaced o! a Beekl# 7asis or
soo!er; if !ecessar#.
%or Beekl# records; replace3e!t of for3s Bill 7e o! a 3o!thl# 7asis.
All co3pleted for3s Bill 7e filed i! the fili!" ca7i!et i! the 3a!a"ers office.
1he foodser4ice 3a!a"er is respo!si7le for 3aki!" s$re that all for3s are
$pdated; a4aila7le for $se; a!d filed properl# after co3pletio!.
69
1he foodser4ice 3a!a"er is also respo!si7le for ed$cati!" all foodser4ice
perso!!el o! the $se a!d i3porta!ce of recordi!" critical i!for3atio!.
0ai!tai! records of cooki!"; cooli!"; a!d reheati!" te3perat$res a!d other CCPs i! the
food preparatio! process. =eep doc$3e!tatio! as si3ple as possi7le to 3ake
recordkeepi!" eas# for e3plo#ees. ,eB record@lo" for3s do !ot !ecessaril# !eed to 7e
de4eloped. 29isti!" paperBork 3a# 7e $sed as records; for e9a3ple; deli4er# i!4oices
3a# 7e $sed for doc$3e!ti!" prod$ct te3perat$re $po! receipt. 23plo#ees are a!
i3porta!t so$rce for de4elopi!" si3ple a!d effecti4e recordkeepi!" proced$res.
/eter3i!e Bhat records 3$st 7e kept; Bhere to keep the3; a!d Bhich staff 3e37er<s>
Bill 7e respo!si7le for 3ai!tai!i!" the3.
So3e of the t#pes of records that sho$ld 7e 3ai!tai!ed i!cl$deC
*ecords doc$3e!ti!" the SOPs
1i3e a!d te3perat$re 3o!itori!" records
Correcti4e actio! records
:erificatio! or re4ieB records
Cali7ratio! records
1rai!i!" lo"s
*ecei4i!" lo"s
Re2ie6 and re2ise o2erall food safety progra1 periodically-
1here sho$ld 7e a! o!"oi!" as Bell as a periodic re4ieB of the acti4ities descri7ed i!
#o$r food safet# pro"ra3. 1his step e!s$res that the food safet# pro"ra3 is operati!"
accordi!" to Bhat is specified i! the food safet# pla!. /esi"!ated i!di4id$als s$ch as
the 3a!a"er sho$ld periodicall# 3ake o7ser4atio!s of e3plo#ees 3o!itori!" acti4ities;
cali7rate eA$ip3e!t a!d te3perat$re 3eas$ri!" de4ices; re4ieB records@actio!s; a!d
disc$ss proced$res Bith e3plo#ees. All of these acti4ities sho$ld take place re"$larl# to
4erif# that the pro"ra3 is addressi!" the food safet# co!cer!s a!d; if !ot; checki!" to
see if it !eeds to 7e 3odified or i3pro4ed.
*e4ieB a!d re4ise the food safet# pro"ra3 at least a!!$all# or as ofte! as !ecessar# to
reflect a!# cha!"es i! #o$r facilit#. 1hese 3a# i!cl$de !eB eA$ip3e!t; !eB 3e!$
ite3s; reports of ill!ess or co33e!ts o! health i!spectio!s; or other factors that i!dicate
hoB Bell #o$r food safet# pro"ra3 is Borki!". /eter3i!e Bho Bill re4ieB the c$rre!t
pla!; Bhe! it Bill 7e do!e; a!d hoB it Bill 7e doc$3e!ted
70
C- #enu Ite1s9 Recipes ?y Process G Copy of )ee4ly9#ont0ly #enus
71
#enu Ite1s ?y Process
29a3ple
P*OC2SS
<,O COO=>
P*OC2SS (
<COO= A,/ S2*:2
SA02 /AR>
P*OC2SS )
<CO0P62Q %OO/
P*2PA*A1?O,>
0ilk +ree! Bea!s i! Cheese
Sa$ce
Bea! B$rrito
S$ice Chili Bea! So$p
1$!a Salad Sa!dBich 0acaro!i a!d Cheese Potato Salad
Cole SlaB Scra37led 2""s Baked Pasta
%resh %r$it Slopp# Soe o! *oll Hot t$rke# sa!dBich fro3
lefto4ers
2"" Salad Sa!dBich %ried Chicke!
Broccoli Salad Scalloped Potatoes
Chicke! 1aco
72
#enu Ite1s ?y Process
PROC&SS .
(!O COO+)
PROC&SS 7
(COO+ !D S&R*&
S#& D()
PROC&SS '
(CO#P%&H FOOD
PR&PRTIO!)
73
74
Sa1ple: PROC&SS C5RT G PROC&SS .
Process . B!O COO+ +eep Food ?elo6 A. IF Degrees
29a3ple
#enu Ite1
0ilk
S$ice
1$!a Salad Sa!dBich
Cole SlaB
%resh %r$it
2"" Salad Sa!dBich
Broccoli Salad
Control 1easures
CCP:
Cold holdi!" I Critical li3it is 4G % or 7eloB
SOPC
Perso!al H#"ie!e
.ashi!" %resh %r$its a!d :e"eta7les
6i3iti!" ti3e i! the da!"er zo!e to i!hi7it 7acterial "roBth a!d to9i! prod$ctio!
<e.".; holdi!" at roo3 te3perat$re for 4 ho$rs a!d the! discardi!">
:erif#i!" recei4i!" te3perat$res of food
/ate 3arki!" of read#-to-eat food
75
PROC&SS C5RT G PROC&SS .
Process . B !O COO+
+eep Food ?elo6 A. IF Degrees
#&!$ IT&#
Control 1easures
CCP
SOPC
Records +ept:
Recipe !a1e:
76
Process . 7 ' (circle process)
Ingredients:
Preparation Steps CCP C% #onitor
.-
7-
'-
Correcti2e ction:
Records +ept:
Recipe !a1e:
77
Ingredients:
.-
7-
'-
Correcti2e ction:
Records +ept:
Recipe !a1e:
78
79
Sa1ple: PROC&SS C5RT G PROC&SS 7
Process 7 B COO+ and S#& D( S&R*&
Coo4 to Correct Te1perature- Ser2e at .'C IF or a?o2e-
29a3ple

#enu Ite1 Coo4ing Te1perature
+ree! Bea!s i! Cheese Sa$ce
4'G %
5s
Chili
55G %
5 s
0acaro!i T Cheese
55G %
5 s
Scra37led 2""s
55G %
5 s
Slopp# Soe o! *oll
55G %
5 s
%ried Chicke!
55 G %
5s
Scalloped Potatoes
4'G %
5s
Chicke! 1aco
55G %
5 s
Control 1easures
CCP:
Cooki!" to destro# 7acteria a!d other patho"e!s <CCPs Bith correspo!di!"
critical li3its are !oted a7o4e.>
SOPC
Hot holdi!" or li3iti!" ti3e i! the da!"er zo!e to pre4e!t the o$t"roBth of spore-
for3i!" 7acteria
80
PROC&SS C5RT G PROC&SS 7
Process 7 G COO+ and S#& D( S&R*&
Coo4 to Correct Te1perature- Ser2e at .'C IF or a?o2e-

#enu Ite1 Coo4ing Te1perature
Control 1easures
CCP:

SOPC
Records +ept:
Recipe !a1e:
81
Ingredients:
.-
7-
'-
Correcti2e ction:
Records +ept:
Recipe !a1e:
82
Ingredients:
.-
7-
'-
Correcti2e ction:
Records +ept:
Recipe !a1e:
83
.
84
Sa1ple PROC&SS C5RT G PROC&SS '
Process ' B COO+> COO%> R&5&T> S&R*&
%i1it Ti1e in t0e Danger <one (A. IF G .'C IF)
29a3ple
#enu Ite1 Coo4ing
Te1perature
Cooling
Te1perature
Re0eating
Te1perature
Bea! B$rrito
At or a7o4e )5K%
for at least 5
seco!ds
Cool to 7'G %
i! ( hrs or less
a!d the! to 4K%
i! 4 hrs or less.
At or a7o4e 55K%
for at least 5
seco!ds
Bea! So$p
<prepared o! site>
At or a7o4e 55K%
for at least 5
seco!ds
Cool to 7'G %
i! ( hrs or less
a!d the! to 4K%
i! 4 hrs or less.
At or a7o4e 55K%
for at least 5
seco!ds
Potato Salad
At or a7o4e )5K%
for at least 5
seco!ds
Cool to 7'G %
i! ( hrs or less
a!d the! to 4K%
i! 4 hrs or less.
Baked Pasta
At or a7o4e 55K%
for at least 5
seco!ds
Cool to 7'G %
i! ( hrs or less
a!d the! to 4K%
i! 4 hrs or less.
At or a7o4e 55K%
for at least 5
seco!ds
Hot 1$rke# Sa!dBich
<fro3 6efto4ers>
At or a7o4e 55K%
for at least 5
seco!ds
Cool to 7'G %
i! ( hrs or less
a!d the! to 4K%
i! 4 hrs or less.
At or a7o4e 55K%
for at least 5
seco!ds
Control 1easures
CCPC
Cooki!" to destro# 7acteria a!d other patho"e!s <CCPs a!d critical li3its are
o$tli!ed a7o4e>
*eheati!" for hot holdi!"; if applica7le
SOPC
Cooli!" to pre4e!t the o$t"roBth of spore-for3i!" 7acteria <SOP>
Hot a!d cold holdi!" or li3iti!" ti3e i! the da!"er zo!e to i!hi7it 7acterial "roBth
a!d to9i! for3atio! <SOP>
85
PROC&SS C5RT G PROC&SS '
Process ' B COO+> COO%> R&5&T> S&R*&
%i1it Ti1e in t0e Danger <one (A. IF G .'C IF)
#enu Ite1 Coo4ing
Te1perature
Cooling
Te1perature
Re0eating
Te1perature
Control 1easures
CCP:

SOPC
86
Ingredients:
.-
7-
'-
Correcti2e ction:
Records +ept:
Recipe !a1e:
87
Ingredients:
.-
7-
'-
Correcti2e ction:
Records +ept:
Recipe !a1e:
88
S&CTIO! I*
FOODSF&T( FI%&: R&CORD +&&PI!"
A. Process *elated *ecords@6o"s
. %ood 1e3perat$re 6o"
(. 1her3o3eter Cali7ratio! Acc$rac# 6o"
). Cooli!" +raph
4. *efri"eratio! 1e3perat$re 6o"
5. *ecei4i!" 1e3perat$re 6o"
B. %acilit# *elated *ecords@6o"s
. *ecei4i!"@?!4e!tor# Co!trol
(. %ood Co!tact S$rfaces Clea!i!" a!d Sa!itizi!" 6o"
). Pest Co!trol *ecord
4. 23plo#ee %ood Safet# 1rai!i!" *ecord
C. A$dit 0o!thl# Checklist
89
- Process Related Records9%ogs
90
91
92
93
94
Recei2ing Te1perature %og
Date Ti1e *endor Product
!a1e
Te1perature Correcti2e
ction
Ta4en
Initials9Date #anager
Initials9Date
95
;- Facility Related Records
96
Recei2ing In2entory Control
Date Ti1e *endor Product
!a1e
Te1perature Correcti2e
ction
Ta4en
Initials9Date #anager
Initials9Date
97
98
Pest Control Record
Date
Reported
rea of
Concern9 Pest
Reported
?y
Date
Treated
Treated
?y
Co11ents
99
&1ployee Food Safety Training Record:
Date: =============================
%ocation: =========================
Instructor:=========================
Directions: 8se this for3 to record food safet# trai!i!" pro4ided to e3plo#ees.
&1ployee !a1e %engt0 of
Training
Training and #aterials Pro2ided
100
C- udit #ont0ly C0ec4list
101
102
103
S&CTIO! *
R&F&R&!C&S !D R&SO$RC&S
104
References and Resources
References
. /ietar# +$ideli!es BBB.healthier$s."o4@dietar# "$ideli!es
(. %/A %ood Code httpC@@BBB.cfsa!.fda."o4@Ud3s@fc'-s$p.ht3l
). 8S/A 1e3perat$re *$les BBB.fsis.$sda."o4@ther3#
4. ,atio!al %ood Ser4ice ?!stit$te BBB.!fs3i.or"
Resources
. 8S/A *ecipes
httpC@@BBB.!fs3i.or"@?!for3atio!@schoolFrecipeFi!de9Falpha.ht3l
(. Health# School 0eals %ood Safet# *eso$rces
httpC@@school3eals.!al.$sda."o4@Safet#@i!de9.ht3l
). %or 3ore i!for3atio! a7o$t this doc$3e!t co!tactC
%oodsafet#Vf!s.$sda."o4
105
#odule 'B Practice cti2ity
?de!tif#i!" Co!trol 0eas$res a!d Critical Co!trol Poi!ts
106
Process .: &xa1ple Recipe !a1e: 1$!a Salad
Ingredients:
ca! t$!a; drai!ed
) 1 3a#o!!aise
( 1 fi!el# chopped celer#
Preparation Steps
CCP C% #onitor
. /rai! a!d flake t$!a
(. Co37i!e t$!a; celer# a!d 3a#o!!aise
). 0i9 li"htl# $!til all i!"redie!ts are Bell 7le!ded
4. Co4er a!d refri"erate $!til read# to $se
Correcti2e ction:
Records +ept:
107
Process 7: &xa1ple Recipe !a1e: Baked Chicke!
Ingredients:
4 chicke! 7reasts
Coati!" 3i9t$reC c$p flo$r; t o!io! poBder; W t 7lack pepper; t paprika
6ar"e plastic 7a"
Preparation:
CCP C% #onitor
. Preheat o4e! )75K%
(. Co37i!e dr# i!"redie!ts i! lar"e plastic 7a" a!d shake
). 8se to!"s or other cooki!" $te!sils to place chicke! pieces i! 7a".
4. Shake $!til all the chicke! pieces are coated
5. 8se to!"s or other cooki!" $te!sils to re3o4e the coated chicke!
pieces a!d place i! a ) 9 9 7aki!" dish.
5. Bake ('-)' 3i!$tes.
Correcti2e ction:
Records +ept:
108
Process ': &xa1ple Recipe !a1e: 0eat 6asa"!a
Ingredients:
8 oz lea! "ro$!d 7eef
9 dried lasa"!a !oodles
c$p chopped o!io!
( oz carto! loB fat cotta"e cheese
( clo4es "arlic; 3i!ced
X c$ps shredded loB fat 3ozzarella cheese
4@( oz ca! loB-sodi$3 to3atoes; $!drai!ed; c$t $p W c$p par3esa! cheese
5 oz ca! to3ato paste
e""
X t dried 7asil
( 1 parsle#
X t dried ore"a!o
W t pepper
W t salt
109
Preparation: CCP C% #onitor
. BroB! "ro$!d 7eef. /rai!.
Add o!io!s a!d "arlic. Cook for 5 3i!$tes.
(. Stir i! $!drai!ed to3atoes; to3ato paste; 7asil; ore"a!o a!d salt.
). Bri!" to 7oilH red$ce heat. Si33er; co4ered for 5 3i!$tesH
stir occasio!all#.
4. Cook lasa"!a !oodles accordi!" to packa"e directio!s.
/rai! a!d ri!se Bith cold Bater. /rai! Bell.
5. Co37i!e cotta"e cheese; c$p 3ozzarella cheese; par3esa!
cheese; e""; parsle# a!d pepper.
5. 6a#er o!e-third of the cooked !oodles i! a ) 9 9 7aki!" dish.
Spread Bith half of the filli!". 1op Bith o!e-third of sa$ce.
*epeat la#ers. 1op Bith re3ai!i!" !oodles a!d sa$ce.
Spri!kle Bith re3ai!i!" X c$p 3ozzarella cheese.
7. 1i"htl# co4er pa! Bith foil
8. Bake at )5'K% for ho$r.
9. *e3o4e pa! fro3 o4e!. 8!co4er. 6et sta!d for 5 3i!$tes
'. Ser4e.

Correcti2e ction:
Records +ept:
110

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