sop 企业标准操作手册

Hazard Analysis Critical Control Point Standard Operating

Procedures Manual

Clayton County School Nutrition Program

218 Stockbridge Road

Jonesboro, Georgia 30236

678-479-0171

Implemented June 30, 2006as per Public Law 108-265,

Section 9(h) of the Richard B. Russell National School Lunch Act

Hazard Analysis Critical Control Point

HACCP Standard Operating Procedure

Section 111 of the 2004 Child Nutrition and WIC (Women, Infants and Children) Reauthorization Act (Public Law 108-265) amended section 9(h) of the Richard B. Russell National School Lunch Act, included a new requirement for School Food Authorities (SFAs) to implement a documented School Food Safety Management System that includes HACCP Standard Operating Procedures (SOPs) based on the process approach to core Hazard Analysis and Critical Control Point (HACCP) principles. The Act mandates that local SFAs “implement the food safety program during the 2005-2006 school year.”

HACCP is a systematic approach to construct a food safety program designed to reduce the risk of foodborne hazards by focusing on each step of the food preparation process---from receiving at the back dock to service to the students and other customers.

Serving safe food is a serious and critical responsibility for our nutrition and food service professionals and is a key aspect of a healthy school environment. Keeping foods safe is also a vital part of healthy eating and is a recommendation of the 2005 Dietary Guidelines for Americans. When properly implemented, HACCP-based food safety programs will help ensure the safety of the school meals served to children and other customers in the Clayton County Public Schools.

List of HACCP Standard Operating Procedure

A. Holding, Serving and Transporting of Food

A1. Cooling Food

Describes acceptable methods of safely cooling foods

A2. Holding Foods

Describes procedures for safely holding hot and cold foods

A3. Service of Food

Describes procedures for safely serving food

A4. Service Temperature

Describes procedures for monitoring temperature of hot and cold food items service

A5. Transportation of Foods

Describes procedures necessary to safely transport food from kitchen to a satellite unit and back following service

A6. Preventing Contamination at Food Bars

Describes procedures for preventing contamination at food bars

A7. Sack Lunches

Describes procedures for safely preparing and serving sack lunches at school.

A8. Using Suitable Utensils When Handling Ready-to-Eat Foods

Describes procedures for using utensils when handling ready-to-eat food

B. Maintenance

B1. Facility and Equipment Maintenance

Describes foodservice facilities and equipment that should be monitored and maintained to ensure food safety

C. Miscellaneous

C1. Calibration of Thermometers

Describes methods for calibrating thermometers

C2. Food Safety in Emergency Situations

Describes basic procedures affecting food safety to be considered during emergencies

C3. Ice Machine Usage

Describes how ice must be used and handled safely

C4. Responding to a Food borne Illness Complaint

Describes procedures to follow if a food borne illness complaint is received by foodservice

C5. Responding to a Physical Hazard Complaint

Describes procedures to follow if a complaint of a physical hazard in food is received by foodservice.

C6. Date Marking Ready-To-Eat Potentially Hazardous Food

Describes procedures to follow for dating food

C7. Visitors in Foodservice

Describes food safety procedures to be followed by all visitors in food product areas

D. Personal Hygiene

D1. Employee Health and Personal Hygiene

Describes personal hygiene practices to ensure food safety

D2. Breaks and Meals

Describes how and where food service employees will take break and meals

D3. Contact with Blood and Bodily Fluids

Describes foodservice procedures dealing with blood and bodily fluid contact

D4. Eating and Drinking in the Workplace

Describes personal hygiene practices to ensure food safety

D5. Glove and Utensil Use

Describes proper use of gloves and utensils in Foodservice

D6. Double Hand washing

Describes procedures for hand washing in foodservice

E.Pest Control

E1. Pest Control

Describes the use of an integrated pest management program (IPM) to control pests in foodservice

F. Preparation

F1. Preparing Cold Foods

Describes procedures for safely preparing cold foods

F2. Thawing Foods

Describes procedures for safely thawing frozen foods

F3. Washing Fruits and Vegetables

Describes procedures for safely washing fruits and vegetables

G.Production

G1. Preparing and Cooking Hot Foods

Describes procedures for safely preparing and cooking hot foods

G2. Reheating Foods (Leftovers)

Describes procedures for safely reheating foods, including leftovers

G3. Tasting Method

Describes the two-spoon method of tasting foods

G4. Use of Thermometers

Describes how and when thermometers can be used effectively during food production and service H.Purchasing

H1. Purchasing

Describes procedures to ensure safe purchase of food

I.Receiving

I1. Receiving Food

Describes procedures for safely receiving foods at delivery, whether frozen, refrigerated, or dry items J.Sanitation

J1. Cleanliness and Sanitation of the Cafeteria

Describes food safety procedures to be used before, during, and after meal service in the school cafeteria J2. Laundry and Linen Use

Describes the use and care of laundry and linens used in school foodservice

J3. Equipment Cleaning and Sanitizing

Describes how equipment with removable parts should be cleaned and sanitized after each use

J4. Machine Ware washing

Describes how to use the high temperature sanitizing dish machine, document its operation, and maintain it after use

J5. Manual Ware washing

Describes how to set up and use sinks designated for manual ware washing, including chemical sanitizer concentrations

J6. Cleaning and Sanitizing Food Contact Surfaces

Describes how to clean food contact surfaces

K.Storage

K1. Storage

Describes procedures for safely storing foods, whether in frozen, refrigerated, or dry storage

L.Training

L1. New Employee Orientation

Describes food safety orientation procedures for new employees.

M.A ppendix

M1. Sample Vendor Letter

M2. Cooling Temperature Log

M3. Food Safety Checklist

M4. Thermometer Calibration record

M5. References

HACCP Standard Operating Procedure

_____________________________________________________________

A1. Cooling Foods

Policy: When cooked food will not be served right away (or is left over and can be saved), it must be cooled as quickly as possible to prevent microbial growth. Temperatures will be taken during the cooling process to make sure that time and temperature standards are met to ensure the safety of food served to children.

Procedures: There are two acceptable methods of cooling foods outlined below. Employees involved in the cooling process of food must observe the following procedures:

One-stage (four hour) method:

1.Cool hot cooked food from 135oF to 70o within 6 hours, provided that food is cooled from 135o to

70o in less than or equal to 2 hours, and food is cooled from 70o to less than 41oF within the

remaining time.

2.Take temperatures at 4 hours to make sure that the appropriate temperature was reached.

3.Reheat food to 165o F for 15 seconds if food has not cooled to 41oF in 4 hours.

4.Chill prepared, ready-to-eat foods such as Tuna Salad and cut melons from 70oF to 41oF or below

within four hours. Take corrective action immediately if ready-to-eat food is not chilled from 70o to

41oF or below within four hours.

Two-stage method (*recommended by the FDA Food Code):

1.Cool hot cooked food from 135oF to 70oF or lower within 2 hours, and then cool down to 41oF or

lower within an additional four 4 hours, for a total cooling time of 6 hours.

2.Take temperatures at the 2 and 6 hour intervals to make sure that appropriate temperatures were

reached.

3.Within 2 hours, reheat food to 165o F and hold for 15 seconds if food is not cooled from 135o to 70o

within less than 2 hours or from 70o to 41oF in the remaining time.

*NOTE: The reason that the two-stage method allows 6 hours to cool is that the food passes through the most dangerous part of the temperature danger zone – where the growth of microorganisms is ideal – during the first 2 hours of cooling.

Factors that affect how quickly foods will cool down:

1.Size of the food being cooled – the thickness of the food or distance to its center plays the biggest

part in how fast a food cools.

2.Density of the food – the denser the food, the slower it will cool.

3.Container in which a food is stored – stainless steel transfers heat from foods faster than plastic.

Shallow pans allow the heat from food to disperse faster than deep pans.

Food may not move through the temperature danger zone fast enough if the food is still hot when placed in the cooler or freezer. The hot food may also raise the temperature of the surrounding food items, placing them in the temperature danger zone (between 41-135°F.). Always wait until hot foods have cooled to less than 135obefore placing them in the cooler.

Listed below are a few methods that can be used to cool foods more quickly. The methods can be used alone or in combination in order to cool foods quickly.

Methods for cooling foods:

1.Reduce the quantity of the food being cooled. Cut large food items into smaller pieces or divide

large containers of food into smaller containers.

https://www.360docs.net/doc/cc5500111.html,e ice-water baths. Divide cooked food into shallow pans or smaller pots then place them in ice

water. Stir food items frequently.

3.Add ice or water as an ingredient. This works for foods that contain water as an ingredient, such as a

soup or stew. The recipe can initially be prepared with less water than is required. Cold water or ice

can then be added after cooking to cool the product and to provide the remaining water required in

the recipe.

4.Stir foods to cool them faster and more evenly. Ice paddles (plastic paddles that are filled with

water and frozen) and chill sticks can be used to stir foods through the cooling process. Stirring food

with these cold paddles chills foods very quickly.

5.Pre-chill ingredients and containers used for making bulk items such as salads.

Monitoring:

https://www.360docs.net/doc/cc5500111.html,e a clean, sanitized, and calibrated probe thermometer suitable for the food being tested, to

measure the internal temperature of the food during the cooling process. A bi-metallic stem

thermometer is adequate for stews, casseroles, and dishes with a lot of liquid. A thermocouple or

thermistor thermometer is needed for meats and poultry.

2. Monitor temperatures of products every hour throughout the cooling process by inserting a probe

thermometer into the center of the food and at various locations in the product.

Corrective Action:

1.Retrain any foodservice employee found not following the procedures in this SOP.

2.Reheat cooked, hot food to 165 oF for 15 seconds and start the cooling process again using a

different cooling method when the food is:

a.Above 70 oF and greater than 2 hours into the cooling process; and

b.Above 41 oF and 6 hours or less into the cooling process.

3.Discard cooked, hot food immediately when the food is:

a.Above 70 oF and more than 2 hours into the cooling process; or

b.Above 41 oF and more than 6 hours into the cooling process after the food has reached 70o

within the first 2 hours.

https://www.360docs.net/doc/cc5500111.html,e a different cooling method for prepared ready-to-eat foods when the food temperature does not

reach 70o within 2 hours and/or if the food does not reach 41 oF in a total of 6 hours.

5.Discard prepared ready-to-eat foods when the food is above 41 oF and more than 6 hours into the

cooling process

Verification and Recordkeeping:

1.Foodservice employees will record temperatures and corrective actions taken on the Cooling

Temperature Log.

2.Foodservice employees will record if there are no foods cooled on any working day by indicating

“No Foods Cooled” on the Cooling Temperature Log.

3. The foodservice manager will verify that foodservice employees are cooling food properly by

visually monitoring foodservice employees during the shift and reviewing, initialing, and dating the

temperature log each working day.

4. The Cooling Temperature Logs are to be kept on file for a minimum of 1 year.

Cooling Foods Procedure: (additional section)

Procedure to follow when cooling of food is not completed prior to food employees leaving the kitchen for the day.

1.Follow a pre-determined method for cooling the food product. This method is one that has been

determined to adequately cool the food from 135° - 41°F within 6 hours with 135° - 70°F being

reached within the first 2 hours.

2.Document the time that food is removed from a heat source and the time that it reaches 135°F or below.

3.The last food employee to leave the kitchen for the day should check the temperature of the food and

document the time and temperature. If the food has been cooling for more than 2 hours and is not ≤70°F, the food must be discarded.

4.If food is not ≤ 41°F, but the total cooling time has not exceeded 6 hours, the food must be left under

refrigeration, following the predetermined method for cooling.

5.Upon returning to the kitchen the next morning, a food employee should check the temperature of all

foods left cooling the prior business day to assure that all temperatures are ≤41°F.

6.If any food is not ≤41°F when the temperature is checked the next morning, it must be discarded.

7.Securely cover all foods that have successfully reached 41°F.

Standard Operating Procedure

_____________________________________________________________

A2. Holding Foods

Policy: All hot foods will be held hot (above 135oF) and cold foods will be held cold (below 41oF). Foods temperatures will be taken during holding to ensure the safety of food served to children. When in doubt about the safety of food, it will be discarded.

Procedures: Employees involved in the production or service of food must:

Holding Hot Foods:

1.Prepare and cook only as much food as is needed. Batch cooking is ideal for maintaining food

temperature and quality.

https://www.360docs.net/doc/cc5500111.html,e hot holding equipment that can keep hot foods at 135oF or higher.

3.Follow manufacturer’s instructions in using hot-holding equipment.

4.Steam table wells need to be filled with hot water to an appropriate level.

5.Keep foods covered to retain heat and to keep contaminants from falling into food.

6.Measure internal food temperatures at least every 2 hours using a probe or stem thermometer.

Record temperatures in a food temperature log.

7.Reheat foods only in appropriate cooking equipment (oven, steamer, microwave, steam-jacketed

kettle) to 165oF and holding for 15 seconds within 2 hours, then transfer to holding equipment. Hot

holding equipment should never be used to heat or reheat foods. Foods may be reheated more than

once, as long as foods are cooled properly; however, check food quality, and discard if quality is

compromised due to reheating.

8.Discard hot foods after 4 hours if they have not been properly held at or above 135oF.

9.Do not mix freshly prepared foods with foods being held for service to prevent cross contamination.

Holding Cold Foods:

https://www.360docs.net/doc/cc5500111.html,e cold holding equipment that can keep cold foods at 41oF (5oC) or lower.

2.Measure internal food temperatures at least every two (2) hours using a calibrated thermometer.

Record temperatures in a food temperature log.

3.Protect cold foods from contaminants with covers or food shields.

4.Place cold foods in pans or on plates first, never directly on ice. The only exceptions are whole

fruits and vegetables. Wash and sanitize drip pans after each use.

Monitoring:

https://www.360docs.net/doc/cc5500111.html,e a clean, sanitized, and calibrated probe thermometer suitable for the food being tested, to

measure the internal temperature of the food during the cooling process. A bi-metallic stem

thermometer is adequate for stews, casseroles, and dishes with a lot of liquid. A thermocouple or

thermistor thermometer is needed for meats and poultry.

2.Monitor temperatures of products every hour throughout the cooling process by inserting a probe

thermometer into the center of the food and at various locations in the product.

3.Take temperatures of foods by inserting the thermometer near the surface of the product, at the

thickest part, and at other various locations.

4.Take temperatures of holding units by placing a calibrated thermometer in the coolest part of a hot

holding unit or warmest part of a cold holding unit.

5.For hot foods held for service:

a.Verify that the air/water temperature of any unit is at 135oF or above before use.

b.Reheat foods in accordance with the Reheating for Hot Holding SOP.

c.All hot potentially hazardous foods should be 135 oF or above before placing the food out for

display or service.

d.Take the internal temperature of food before placing it on a steam table or in a hot holding

unit and at least every 2 hours thereafter.

6.For cold foods held for service:

a.V erify that the air/water temperature of any unit is at 41 oF or below before use.

b.Chill foods, if applicable, in accordance with the Cooling Potentially Hazardous Foods SOP.

c.All cold potentially hazardous foods should be 41oF or below before placing the food out for

display or service.

d.Take the internal temperature of the food before placing it onto any salad bar, display cooler,

or cold serving line and at least every 2 hours thereafter.

7.For cold foods in storage:

1.Take the internal temperature of the food before placing it into any walk-in cooler

or reach-in cold holding unit.

2.Chill food in accordance with the Cooling Potentially Hazardous Foods SOP if

the food is not 41oF or below.

3.Verify that the air temperature of any cold holding unit is at 41oF or below before

use and at least every 4 hours thereafter during all hours of operation. Corrective Action:

1.Retrain any foodservice employee found not following the procedures in this SOP.

2.For hot foods:

? Reheat the food to 165 oF for 15 seconds if the temperature is found to be below 135oF and the last temperature measurement was 135oF or higher and taken within the last 2 hours.

Repair or reset holding equipment before returning the food to the unit, if applicable.

? Discard the food if it cannot be determined how long the food temperature was below 135oF.

3.For cold foods:

? Rapidly chill the food using an appropriate cooling method if the temperature is found to be

above 41oF and the last temperature measurement was 41oF or below and taken within the last 2

hours:

?Place food in shallow containers (no more than 2 inches deep) uncovered on the top shelf in

the back of the walk-in or reach-in cooler.

?Use a quick-chill unit like a blast chiller.

?Stir the food in a container placed in an ice water bath.

?Add ice as an ingredient.

?Separate food into smaller or thinner portions.

4. Repair or reset holding equipment before returning the food to the unit, if applicable.

5. Discard the food if it cannot be determined how long the food temperature was above 41°F. Verification and Record Keeping:

1.Foodservice employees will record temperatures of food items and document corrective actions

taken on the Service Temperature Log.

2. A designated foodservice employee will record air temperatures of coolers and cold holding units

on the Equipment Temperature Logs every 4 hours during all hours of operation.

3.The foodservice manager will verify that foodservice employees have taken the required holding

temperatures by visually monitoring foodservice employees during the shift and reviewing the

temperature logs at the close of each day.

4.The temperature logs are to be kept on file for a minimum of 1 year.

Service Temperature Log

Please report readings that do not fall in the optimal ranges to the unit supervisor. Corrective action must be noted if temperatures fall outside of appropriate range.

HACCP Standard Operating Procedure

_____________________________________________________________

A3. Service of Food

Policy: All food is served in a sanitary manner to ensure food safety and prevent food borne illness.

Procedures: Only nutrition employees trained in proper sanitation and safety procedures are allowed in the food production area. Employees involved in the service of food must observe the following procedures to ensure its safety:

Good personal hygiene:

1.Wash hands before handling utensils, dinnerware, trays, food, etc.

2.Do not touch cooked or ready-to-eat foods with bare hands. Use gloves or utensils.

3.Wash hands between each different task. For example, if the same employee is loading dirty dishes

and taking out clean dishes, a thorough hand washing must be done between the two tasks.

4.Do not eat in food production or service areas unless taste testing foods (see G.3 SOP). A beverage

is allowed in the food service area provided the cup has a lid and a straw, and it is stored below the

prod uction area, such as on a shelf below the table to ensure it won’t fall and contaminate the food

being prepared.

5.Wash hands before putting on gloves and each time gloves are changed.

6.For more detailed instructions refer to SOP on Personal Hygiene Section D

Service utensils and service ware:

1. Clean and sanitize utensils before using them. Use separate utensils to serve

each food item.

2. Store utensils properly with the handle extended above the container, or on a

clean and sanitized food-contact surface.

3. Use serving utensils with long handles to keep hands away from the food

item.

4. Handle all glassware without touching outer or inner rim. Trays and dishes

should be handled by the bottom or outer rim only. Avoid touching any

surface that may contact food. Trays should be stored bottom up

5. Hold flatware and utensils by the handles.

Cleaning/sanitation:

1.Clean the area on and around the service line, using warm soapy water and clean cloths. Thoroughly

rinse area after cleaning.

2.Sanitize the area on and around the service line, using an approved sanitizer.

3.Maintain area cleanliness before service begins and as needed throughout service.

https://www.360docs.net/doc/cc5500111.html,e only designated cloths for cleaning food spills.

Service:

1.Take temperatures of foods at the beginning of each service period.

2.Hold potentially hazardous food at the proper temperature.

3.Date mark and cool potentially hazardous foods or discard leftovers.

4.Once a potentially hazardous food has been served, even in a commercial wrapper that has been

unopened, the food cannot be retrieved, reserved and/or reused for any reason.

Monitoring:

1. A designated foodservice employee will visually observe that food is being served in a manner that

prevents contamination during all hours of service.

Corrective Action:

1.Retrain any foodservice employee found not following the procedures in this SOP.

2.Replace improperly handled plates, cups, or utensils with clean items.

3.Discard ready-to-eat food that has been touched with bare hands.

4.Follow the corrective actions identified in the Washing Hands; Using Suitable Utensils When Handling

Ready-To-Eat Foods; Date Marking Ready-to-Eat, Potentially Hazardous Foods; Cooling Potentially Hazardous Foods; and Holding Hot and Cold Potentially Hazardous Foods SOPs.

Verification and Recordkeeping:

1.The foodservice manager will periodically check the storage and use of utensils during service.

2. The foodservice manager will complete the Food Safety Checklist daily.

3. The Food Safety Checklist is to be kept on file for a minimum of 1 year.

A4. Service Temperatures

Policy: Temperatures of all hot and cold foods are taken during service to ensure that foods are maintained at appropriate temperatures to ensure the safety of food served to children. Procedures: Employees who will be setting up the service line and serving food must follow these procedures:

https://www.360docs.net/doc/cc5500111.html,e a calibrated thermometer to take temperatures of food products.

2.Wipe the thermometer stem with a new alcohol wipe or other approved sanitizing method prior to

taking the temperature of any food item and allow dry airing.

3.Take temperatures of all hot foods as soon as they are put on the serving line.

4.Take temperatures of all cold foods as they are put on the serving line or salad bar.

5.Take temperature of milk before the serving line begins.

6.Record all temperatures on the Service Temperature Log with employee initial.

7.Verify that all temperatures are within the critical limits:

?Hot foods are at or above 135o F

?Cold foods are at or below 41o F

8.Take corrective action, if needed. If hot foods are below 135o F, they must be heated to above 165°F

and held 15 seconds before serving. If cold foods are above 41o F, they must be chilled to below

41o F before serving.

9.Give the Service Temperature Log to the manager.

Monitoring:

https://www.360docs.net/doc/cc5500111.html,e a clean, sanitized, and calibrated probe thermometer to measure the internal temperature of the

food at the beginning of the serving period.

2.Monitor temperatures of products every hour throughout the serving period by inserting a probe

thermometer into the center of the food and at various locations in the product.

Corrective Action:

1.Retrain any foodservice employee found not following the procedures in this SOP.

2.Remove foods from serving line whose temperatures are not within the critical limits.

3.If hot foods are below 135o F, they must be heated to above 165°F and held for 15 seconds before

serving.

4.If cold foods are above 41o F, they must be chilled to below 41o F before serving.

Verification and Record Keeping:

1.Monitor the logs to ensure that they are completed and that the temperatures are appropriate.

2.Review the log to see if there were temperature deviations.

3.Check corrective action taken to determine if it was appropriate.

4.Follow up as necessary.

5.Keep logs on file for 1 year.

A5. Transportation of Foods from Central or Regional Kitchens

to Satellite Locations

Policy: Food will be transported in a manner to ensure its quality and safety.

Procedures: Employees involved in the production or transportation of food from a central or regional kitchen to a satellite location must be responsible for the safety of food handled. Steps include:

1.Preheating holding equipment.

2. Calibrating thermometers each week or sooner, if dropped or inaccurate.

3. Using calibrated thermometers to take food temperatures.

4. Recording temperature and time in Service Temperature Log with employee’s initial. The Service

Temperature Log shall follow the food (one [1] log).

Prior to transport, employees at central or regional kitchen should:

1. Take temperature of food prior to loading. Hot foods should be at or above

135oF and cold food should be at or below 41oF.

2.Record temperatures on log and initial the entry.

Employees at Satellite Location:

1. Take and record food temperatures upon arrival at the satellite location.

Employee should initial entry.

2. Take and record temperature of food before it is returned to the central kitchen

if leftover food is not discarded. Employee should initial entry.

Following return of transport, employees at central kitchen should:

1. Take and record temperature of food and employee initials upon return from a

satellite location.

2. Discard cold foods that are not at or below 41oF and hot foods that are not

at or above 135oF.

3.Cool hot cooked food that is at or above 135°F. The product must be cooled to 70°F in 2 hours from

the last 135°F reading. If food temperature has not reached 70°F within 2 hours, dispose of the food.

Recommended procedure is cooling food to 70°F within 2 hours and to 41°F within 4 additional

hours.

4.Record the product name, date, temperature, and time on the product.

5.Store chilled food in refrigerator or freezer.

The unit supervisor will:

1.Review logs daily to ensure the temperatures and corrective actions are being met.

2.Follow up as necessary.

3.File temperature logs in HACCP file.

A6. Preventing Contamination at Food Bars

Policy: To prevent food borne illness by ensuring that all items held on food bars are protected from contamination.

Procedures: This procedure applies to anyone who is responsible for maintaining and monitoring the self-service food bars.

1.Train foodservice employees on using the procedures in this SOP.

2.Follow State or local health department requirements.

3.Follow Employee Health Policy, Personal Hygiene, and Washing Hands SOPs. (Employee health

policy is not included in this resource.)

4.Follow manufacturer’s instructions for pre-heating and pre-chilling food bar equipment before use.

5.Place all uncovered food under sneeze guards.

6.Provide an appropriate clean and sanitized utensil for each container on the food bar. The handle of

the utensil must be longer than the widest width or depth of the pan to avoid the utensil slipping down into the food.

7.Replace existing containers of food with new containers when replenishing the food bar.

8.Assist customers who are unable to properly use utensils.

9.Ensure that customers use a clean dish when returning to the food bar.

10. Store eating utensils with the handles up or in a manner to prevent customers from touching the food

contact surfaces.

11. Avoid using spray chemicals to clean food bars when in use.

Monitoring:

1.Monitor and record temperatures of food in accordance with the Holding Hot and Cold Potentially

Hazardous Foods SOP.

2.Continually monitor food containers to ensure that utensils are stored on a clean and sanitized

surface or in the containers with the handles out of the food.

3.Monitor personnel to be sure old containers are replaced with new.

4.Continually monitor customers’ use of the food bar to ensure that customers are not:

?Touching food with their bare hands

?Coughing, spitting, or sneezing on the food

?Placing foreign objects in the food

?Using the same plate for subsequent trips

Corrective Action:

1.Retrain any foodservice employee found not following the procedures in this SOP.

2.Remove and discard contaminated food.

3.Demonstrate to customers how to properly use utensils.

4.Discard the food if it cannot be determined how long the food temperature was above 41oF or

below 135oF.

Verification and Recordkeeping:

1.The foodservice manager will verify that foodservice employees are assigned to maintain food bars

during all hours of operation.

2.Foodservice employees will record temperatures of food items and document corrective actions

taken on the Hot and Cold Holding Temperature Log.

3.The foodservice manager will complete the Food Safety Checklist daily. This form is to be kept on

file for a minimum of 1 year.

4.The foodservice manager will document any discarded food in the food production record.

A7. Sack Lunches

Policy: Foodservice employees and teachers/school staff will work together to ensure that sack lunches served to children are safe to eat.

Procedures: All employees in school foodservice must:

1.Follow all personal hygiene HACCP Standard Operating Procedure.

2.Prepare and store sack lunches according to HACCP Standard Operating Procedure.

https://www.360docs.net/doc/cc5500111.html,e gloves for handling all ready-to-eat foods.

Teachers or school staff who order sack lunches should:

1.Place the order at least two weeks before the event and confirm final count three days prior to the event.

2.Select a menu from options provided.

3.Observe appropriate food handling techniques such as:

a.Wash hands prior to distributing meals.

b.Maintain cold temperatures of food.

c.Discard ALL extra food immediately following the meal. Food will cause illness if it is not kept

at appropriate temperatures. The temperature danger zone is between 41°F and 135°F.

4.Return all equipment to the school foodservice department within 24 hours of the event.

The unit supervisor will:

1.Prepare appropriate menu options.

2.Take order from teacher/staff member.

3.Observe all foodservice employees to ensure that they are following HACCP Standard Operating

Procedure.

4.Accept and inspect returned equipment. If equipment is not returned or is returned damaged, the

teacher/staff member will be billed for the cost of replacing the equipment.

5.Follow up as necessary.

Monitoring:

1.Monitor food service employees to ensure they are following the SOP for production.

2.Provide teachers with a copy of the SOP

3.Monitor temperatures on Service Temperature Log of potentially hazardous foods sent out. Corrective Action:

1.Discard potentially hazardous foods not held at the proper temperature.

2.Retrain where needed.

Verification and Record Keeping:

1.The foodservice manager will verify that foodservice workers are following procedures by visually

monitoring foodservice employees during all hours of operation.

2.The foodservice manager will complete the Food Safety Checklist daily.

3.The foodservice manager will record any discarded food in the food production records.

A8. Using Suitable Utensils When Handling Ready-to-Eat Foods

Policy: To prevent food borne illness due to hand-to-food cross-contamination.

Procedures: Employees who prepare, handle, or serve food should:

1.Follow State or local health department requirements.

2. A double hand wash will be done by all employees in the food preparation area before starting work,

upon reentering the kitchen and after using the restroom (DHR procedures page16 chapter. 290-5-14)

https://www.360docs.net/doc/cc5500111.html,e proper hand washing procedures to wash hands and exposed arms prior to preparing or handling

food or at anytime when the hands may have become contaminated.

4.Wash hands and change gloves:

?Before beginning food preparation

?Before beginning a new task

?After touching equipment such as refrigerator doors or utensils that have not been cleaned and sanitized

?After contact with chemicals

?When interruptions in food preparation occur, such as when answering the telephone or checking in

a delivery

?After handling money

?Anytime a glove is torn, damaged, or soiled

?Anytime contamination of a glove might have occurred

5.Do not use bare hands to handle ready-to-eat foods at any time unless washing fruits and vegetables.

https://www.360docs.net/doc/cc5500111.html,e suitable utensils when working with ready-to-eat food. Suitable utensils may include:

?Single-use gloves

?Deli tissue

?Foil wrap

?Tongs, spoodles, spoons, and spatulas(preferred method)

MONITORING:

1.The foodservice manager will visually observe that gloves or suitable utensils are used and

changed at the appropriate times during all hours of operation.

2.The foodservice manager will visually observe that appropriate hand washing techniques are used. CORRECTIVE ACTION:

1.Retrain any foodservice employee found not following the procedures in this SOP.

2.Discard ready-to-eat food touched with bare hands.

VERIFICATION AND RECORD KEEPING:

1.The foodservice manager will verify that foodservice workers are using suitable utensils by visually

monitoring foodservice employees during all hours of operation.

2.The foodservice manager will complete the Food Safety Checklist daily.

3.The foodservice manager will record any discarded food in the food production record.

B1. Facility and Equipment Maintenance

Policy: The facility and equipment will be maintained to ensure the safety of the food served to children. Procedures: Managers in school foodservice operations must:

1.Monitor the maintenance of toilet facilities so that they function properly and are clean. This includes

verifying that adequate supplies of liquid soap and disposable towels are available at all times.

2.Water temperature should be taken and recorded periodically (monthly) to ensure that water available at

all sinks is “tempered” (100oF - 110oF).

3.Check to make sure that there is no possibility of back siphonage.

a.All hose bibs with threads should have back-siphon protection on it or upstream on the pipe

b.Pre-rinse nozzle at the dishwasher must automatically hang above the sink so that the nozzle is

above the flood rim.

c.Floor drain openings must be at least twice the diameter of any drainage hoses inserted in them;

for example, the ice machine hose.

4.Check to make sure that all food waste and rubbish are stored in rodent and insect-proof containers with

tight fitting lids.

5.Verify that temperatures of all cooling equipment are taken and recorded routinely to ensure proper

calibration of thermometers and proper equipment operation.

6.Verify that temperatures of all heating equipment are taken and recorded routinely to ensure proper

calibration of thermometers and proper equipment operation.

7.Monitor the maintenance of ventilation systems, ensuring that systems are adequate and regularly

cleaned according to the set schedule.

Monitoring:

1.Assure all equipment in the foodservice facility is well maintained.

2.Contract with an equipment repair company or work with the school district’s maintenance department

to have regularly scheduled preventive maintenance done for all equipment. Managers and trained

assistants shall calibrate all thermometers in the department at least once weekly and after being dropped.

3.Log all preventative maintenance.

4.Review temperature logs to ensure that all are being completed and to determine problem areas.

5.Follow up on any equipment issues or needs.

6.Maintain all facility and equipment documentation with HACCP records.

7.Make sure facility is health inspection ready.

Corrective Action:

1.Correct violations immediately.

Verification and Record Keeping:

1.Have two health inspections on file per year.

2.Cleaning schedules maintained and on file for one year.

3.Equipment temperature logs on file for 1 year.