HACCP-Based Standard Operating Procedures

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1A: Personal Hygiene, continued

MONITORING:
1. A direct supervisor will inspect employees when they report to work to be sure that each
employee is following this SOP.
2. The direct supervisor will monitor that all foodservice employees are adhering to the above
stated employee policy during all hours of operation.

CORRECTIVE ACTION:
1. Retrain any foodservice employee found not following the procedures in this SOP.
2. Discard affected food.

VERIFICATION AND RECORD KEEPING:

The direct supervisor will verify that foodservice employees are following this SOP by visually
observing the employees during all hours of operation. The direct supervisor will complete the
Food Safety Checklist daily. The Food Safety Checklist is to be kept on file for a minimum of 6
months.

DATE IMPLEMENTED: __________________ BY: _______________________

DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________