HACCP-Based · PDF fileHACCP-Based SOPs Personal Hygiene, continued (Sample SOP) MONITORING: • A designated foodservice employee will inspect employees when they report

HACCP-Based SOPs

Personal Hygiene (Sample SOP)

PURPOSE: To prevent contamination of food by foodservice employees. SCOPE: This procedure applies to foodservice employees who handle, prepare, or serve food. KEY WORDS: Personal Hygiene, Cross-Contamination, Contamination INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Follow the Employee Health Policy. (Employee health policy is not included in this

resource.) 4. Report to work in good health, clean, and dressed in clean attire. 5. Change apron when it becomes soiled. 6. Wash hands properly, frequently, and at the appropriate times. 7. Keep fingernails trimmed, filed, and maintained so that the edges are cleanable and

not rough. 8. Avoid wearing artificial fingernails and fingernail polish. 9. Wear single-use gloves if artificial fingernails or fingernail polish are worn. 10. Do not wear any jewelry except for a plain ring such as a wedding band. 11. Treat and bandage wounds and sores immediately. When hands are bandaged, single-

use gloves must be worn. 12. Cover a lesion containing pus with a bandage. If the lesion is on a hand or wrist,

cover with an impermeable cover such as a finger cot or stall and a single-use glove. 13. Eat, drink, use tobacco, or chew gum only in designated break areas where food or

food contact surfaces may not become contaminated. 14. Taste food the correct way:

• Place a small amount of food into a separate container. • Step away from exposed food and food contact surfaces. • Use a teaspoon to taste the food. Remove the used teaspoon and container to the

dish room. Never reuse a spoon that has already been used for tasting. • Wash hands immediately.

15. Wear suitable and effective hair restraints while in the kitchen.

1

HACCP-Based SOPs

Personal Hygiene, continued (Sample SOP)

MONITORING:

• A designated foodservice employee will inspect employees when they report to work to be sure that each employee is following this SOP.

• The designated foodservice employee will monitor that all foodservice employees are adhering to the personal hygiene 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 foodservice manager will verify that foodservice employees are following this SOP by visually observing the employees during all hours of operation. The foodservice manager will complete the Food Safety Checklist daily. Foodservice employees will record any discarded food on the Damaged or Discarded Product Log. The Food Safety Checklist and Damaged or Discarded Product Logs are to be kept on file for a minimum of 1 year. DATE IMPLEMENTED: __________________ BY: _______________________ DATE REVIEWED: _____________________ BY: _______________________ DATE REVISED: _______________________ BY: _______________________

2

3

Employee Health and Personal Hygiene: Guidance for School Nutrition Managers and Directors

APPENDIX A

Sample School Nutrition Employee Health and Personal Hygiene Agreement

The purpose of this agreement is to inform new school nutrition employees of their personal health and hygiene responsibilities in preventing the transmission of a foodborne illness.

I agree to report to the school nutrition manager/director:

• Anyofthefollowingsymptoms,whileatworkoroutsideofwork.IwillincludethedatewhenIfirstexperienced the symptom:1. Diarrhea2. Vomiting3. Sore throat with fever4. Jaundice (yellow tint to skin and the whites of the eyes) 5. An improperly covered wound or lesion containing pus on the hand, wrist, an exposed part of the arm

• Recent, current or future medical diagnosis of either myself or a household member due to one of the following (include the onset date): 1. Norovirus

2. Typhoid fever (Salmonella Typhi)

3. Shigellosis

4. E. coli O157:H7 or other EHEC/STEC infection (such as one caused by E. coli O26, O111, or O103)

5. Hepatitis A

• Recent,currentorfutureexposurebymyselforahouseholdmembertoaconfirmedoutbreakdueto(include the date exposed):1. Norovirus

2. Typhoid fever (Salmonella Typhi)

3. Shigellosis

4. E. coli O157:H7 or other EHEC/STEC infection

5. Hepatitis A.

I have read (or had explained to me) and understand that once I have reported the above, the school nutrition manager/director has the responsibility to determine if I am to be restricted or excluded from the food preparation site.

• Exclusion means I will not be permitted to work in or enter a food preparation site. This applies to areas where food is received, prepared, stored, packaged, served, vended, transported, or purchased.

• Restriction means I cannot work with exposed food, clean equipment, utensils, linens, or unwrapped single-service or single-use articles.

4

Employee Health and Personal Hygiene: Guidance for School Nutrition Managers and Directors

• The school nutrition manager/director can remove, adjust, or retain the exclusion or restriction. In some cases, an approved medical practitioner or the local health department is required to lift an exclusion or restriction depending on the illness.

I agree that I have read (or had read to me) and understand the steps of effective handwashing which are:

• Use the handwashing sink with warm running water.• Rinse hands and exposed parts of arms under running water and apply soap.• Latherhandstogetherforatleast10-15secondspayingcloseattentiontofingernails,betweenthe

fingers/fingertips,andsurfacesofthehandsandarms.• Rinse thoroughly with clean, warm running water.• Thoroughly dry the hands and exposed portions of arms with single-use paper towels, a heated-air

hand-drying device, or a clean, unused towel from a continuous towel system that supplies each user with a clean towel.

• Avoid recontamination of hands and arms by using a paper towel to turn off hand sink faucets or to open the restroom door.

I agree that I understand I should wash my hands immediately:

• When entering a food preparation area.• Before putting on clean, single-use gloves for working with food and between glove changes.• Before starting food preparation.• Before handling clean equipment and serving utensils.• When changing tasks and switching between handling raw foods and working with ready-to-eat foods.• After handling soiled dishes, equipment, or utensils.• After touching bare human body parts, for example, parts other than clean hands and clean, exposed

portions of arms.• After using the toilet.• After coughing, sneezing, blowing the nose, using tobacco, eating, or drinking.

I understand that failure to comply with the terms of this agreement could lead to action by my employer that may jeopardize my employment and may involve legal action against me.

School Nutrition Employee_______________________________________________ Date___________________________

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HACCP-Based SOPs

Thermometer Calibration Log Instructions: Foodservice employees will record the calibration temperature and corrective action taken, if applicable, on the Thermometer Calibration Log each a time thermometer is calibrated. The foodservice manager will verify that foodservice employees are using and calibrating thermometers properly by making visual observations of employee activities during all hours of operation. The foodservice manager will review and initial the log daily. Maintain this log for a minimum of 1 year. Date Thermometer

Being Calibrated Temperature

Reading Corrective Action Initials Manager

Initials/Date

66

Temperature Danger Zone

Copyright© International Association for Food Protection®

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8

Temperature Requirements

Cooking for Foodservice

COOKING TEMPERATURES

Temperature/Time Food Category Food Examples

≥ 135F for 15 seconds

Fruits and Vegetables Heat treated for hot holding.

Fresh, frozen, canned fruits and vegetables being served hot.


Raw Shell Eggs Broken, cooked, and served immediately

Raw Meat Bacon, pork chops, roast ≥ 155F for 15 seconds

Raw Shell Eggs Not immediately prepared after broken, or not immediately served after cooking.

Scrambled eggs

Raw Fish Chopped, flaked, ground, or minced

Hamburger, meatloaf, ground pork, sausage, flaked or formed fish (patties or sticks), gyros

Raw Meat Chopped, flaked, ground, or minced Raw Meat – Mechanically tenderized or injected. Tenderized meat is deeply penetrated with blades, pinning, or needling to tenderize the muscle. Injection entrails pumping a muscle with a marinating solution to plump, moisten, and/or flavor a meat.

Cubed beef or pork steak, tenderized steaks, chicken thighs or breasts that include a marinating solution for flavor or state “plumped”


Raw Poultry Chicken and turkey – whole, parts, or ground Stuffed Pasta or Stuffing Stuffed chicken or pork chops, stuffing in whole

chicken or turkey REHEATING TEMPERATURES (FOR HOT HOLDING!)

Temperature/Time Food Item Notes

≥ 135F (within 2 hours)

RTE food – commercially processed, hermetically sealed container Example: boil in bag soup RTE food – intact package from a food processing plant Examples: hot dogs, fully cooked chicken nuggets and patties, ham processed, fully cooked

≥ 165F for 15 seconds (within 2 hours)

PHF/TCS food – previously cooked/reheated and cooled Examples: lasagna, soups, stews, casseroles, mixed dishes

Hold and serve all cooked foods at 135F or above after cooking.

COOKING TEMPERATURES

FOR WHOLE MEAT ROASTS Examples: Beef, corned beef, lamb, pork, and cured pork roasts such as ham

Temperature (°F)

Time (Held at Temp)

130 112 min

131 89 min

133 56 min

135 36 min

136 28 min

138 18 min

140 12 min

142 8 min

144 5 min

145 4 min

147 134 sec

149 85 sec

151 54 sec

153 34 sec

155 22 sec

157 14 sec

158 0 sec (instantaneous)

9

HACCP-Based SOPs

Receiving Log Instructions: Use this Log for deliveries or receiving foods from a centralized kitchen. Record any temperatures and corrective action taken on the Receiving Log. The foodservice manager will verify that foodservice employees are receiving products using the proper procedure by visually monitoring foodservice employees and receiving practices during the shift and reviewing the log daily. Maintain this log for a minimum of 1 year. Date Time Vendor

or School Product Name Temperature Corrective Action

Taken Initials/Date Manager

Initials/Date

1010

HACCP-Based SOPs

Refrigeration Log Instructions: A designated foodservice employee will record the location or description of holding unit, date, time, air temperature, corrective action, and initials on this log. The foodservice manager will verify that foodservice employees have taken the required temperatures by visually monitoring food employees during the shift and reviewing, initialing, and dating this log daily. Maintain this log for a minimum of 1 year.

Location/ Unit Description

Date Time Temperature Corrective Action

Food Worker Initials

Manager Initials/

Date

1111

HACCP-Based SOPs

Cooling Temperature Log

Instructions: Record temperatures every hour during the cooling cycle. Record corrective actions, if applicable. If no foods are cooled on any working day, indicate “No Foods Cooled” in the Food Item column. The foodservice manager will verify that the foodservice staff is cooling food properly by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating this log daily. Maintain this log for a minimum of 1 year.

Date Food Item Time/

Temp

Time/

Temp

Time/

Temp

Time/

Temp

Time/

Temp

Time/

Temp

Corrective Actions Taken Initials Verified By/ Date

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HACCP-Based SOPs

Cooking and Reheating Temperature Log

Instructions: Record product name, time, the two temperatures/times, and any corrective action taken on this form. The foodservice manager will verify that foodservice employees have taken the required cooking temperatures by visually monitoring foodservice employees and preparation procedures during the shift and reviewing, initialing, and dating this log daily. Maintain this log for a minimum of 1 year.

Date and Time

Food Item Internal Temperature/ Time

Internal Temperature/ Time

Corrective Action Taken

Initials Verified By/ Date

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HACCP-Based SOPs

Production LogInstructions: Foodservice employees will record the date, product name, start and end time of production, the two temperature measurements taken, anycorrective action taken, and the amount of food prepared on the Production Log. The foodservice manager will verify that foodservice employees are taking the required temperatures and following the proper preparation procedure by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating the log daily. Maintain this log as directed by your State agency. Date Start

Time Product Name Temp

#1 Temp

#2 Amount Prepared

Corrective Actions

End Time

Employee Initials

Verified By/Date

14

2009

Introduction

Cleaning and sanitizing is an important prerequisiteprogram for food safety in any foodservice operation.Foodservice employees who follow proper cleaning andsanitizing practices reduce the risk of cross contaminationthat can lead to foodborne illness.

Here Are the Facts

Research conducted by the U.S. Food and DrugAdministration shows that contaminated equipment isa risk factor for food safety in retail foodserviceestablishments, which include elementary schools,hospitals, nursing homes, and restaurants. This is an areain which a high number of foodservice operations did notfollow appropriate practices.

Application

Clean and sanitize work surfaces, equipment, and other food contact surfaces usingproper procedures.• Follow state and local health department requirements.• Follow manufacturer’s instructions regarding the use and cleaning of equipment.• Follow manufacturer’s instructions regarding the use of chemicals for cleaning and sanitizing

food contact surfaces.• Refer to the Material Safety Data Sheet (MSDS) provided by the manufacturer if you have

questions about the use of specific chemicals.• Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils,

thermometers, carts, and equipment� Before each use.

Cleaning and Sanitizing

Food SafetyThe University of Mississippi

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Working Safe Mini-Posters: Chemical Safety (1999).

National Food Service Management Institute • The University of Mississippi15

ReferencesU.S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management

Institute. (2005). HACCP-based standard operating procedure: Cleaning and sanitizing foodcontact surfaces. Retrieved January 8, 2009, fromhttp://www.nfsmi.org/documentLibraryFiles/PDF/20080213125733.pdf

U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service ManagementInstitute. (2002; Rev. ed. 2009). Serving it safe (2nd ed.). University, MS: Author.

U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service ManagementInstitute. (1999). Working safe mini-posters: Chemical safety. Retrieved January 8, 2009, fromhttp://www.nfsmi.org/documentLibraryFiles/PDF/20080211101921.pdf

U.S. Department of Health and Human Services Public Health Services, Food and Drug Administration.(2005). FDA food code. Retrieved January 8, 2009, from http://www.cfsan.fda.gov/~dms/fc05-toc.html

U.S. Department of Health and Human Services, Food and Drug Administration. (2004, September14). FDA report on the occurrence of foodborne illness risk factors in selected institutionalfoodservice, restaurant, and retail food store facility types. Retrieved January 8, 2009, fromhttp://www.cfsan.fda.gov/~dms/retrsk2.html

Clean and sanitize work surfaces, equipment, and other food contact surfaces usingproper procedures, continued

� Between uses when preparing different types of raw animal foods such as eggs, fish, meat,and poultry.

� Between uses when preparing ready-to-eat foods and raw animal foods such as eggs, fish,meat, and poultry.

� Any time contamination occurs or is suspected.• Wash, rinse, and sanitize food contact surfaces using the following procedures:

� Wash surface with detergent solution to clean.� Rinse surface with clean water to remove debris and detergent.� Sanitize surface using a sanitizing solution mixed at the concentration specified on the

manufacturer’s label.� Allow items to air dry.

Take corrective action to make sure that cleaning and sanitizing is done properly.• Wash, rinse, and sanitize dirty food contact surfaces.• Sanitize food contact surfaces if it cannot be determined if they have been sanitized

properly.• Discard food that comes in contact with food contact surfaces that have not been sanitized

properly.

Cleaning and Sanitizing, continued

Remember, follow state or local health department requirements.

This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and Nutrition Service through a grantagreement with The University of Mississippi. The contents of this publication do not necessarily reflect the views or policies of the U.S. Department ofAgriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. Government. The University ofMississippi is an EEO/AA/Title VI/Title IX/Section 504/ADA/ADEA Employer.

For more information, contact NFSMI at 800-321-3054 or www.nfsmi.org.16

HACCP-Based SOPs

FOOD SAFETY CHECKLIST Date_______________________________________ Observer_____________________________________________ Directions: Use this checklist daily. Determine areas in your operations requiring corrective action. Record corrective action taken and keep completed records in a notebook for future reference.

PERSONAL HYGIENE Yes No Corrective Action • Employees wear clean and proper uniform including shoes. □ □ ________________ • Effective hair restraints are properly worn. □ □ ________________ • Fingernails are short, unpolished, and clean (no artificial nails). □ □ ________________ • Jewelry is limited to a plain ring, such as wedding band and a watch and no bracelets. □ □ ________________ • Hands are washed properly, frequently, and at appropriate times. □ □ ________________ • Burns, wounds, sores or scabs, or splints and water-proof bandages on hands are bandaged and completely covered with a foodservice glove while handling food. □ □ ________________ • Eating, drinking, chewing gum, smoking, or using tobacco are allowed only in designated areas away from preparation, service, storage, and ware washing areas. □ □ ________________ • Employees use disposable tissues when coughing or sneezing and then immediately wash hands. □ □ ________________ • Employees appear in good health. □ □ _________________ • Hand sinks are unobstructed, operational, and clean. □ □ _________________ • Hand sinks are stocked with soap, disposable towels, and warm water. □ □ ________________ • A handwashing reminder sign is posted. □ □ ________________ • Employee restrooms are operational and clean. □ □ ________________

FOOD PREPARATION Yes No Corrective Action • All food stored or prepared in facility is from approved sources. □ □ ________________ • Food equipment utensils, and food contact surfaces are properly washed, rinsed, and sanitized before every use. □ □ ________________ • Frozen food is thawed under refrigeration, cooked to proper temperature from frozen state, or in cold running water. □ □ ________________ • Thawed food is not refrozen. □ □ ________________ • Preparation is planned so ingredients are kept out of the temperature danger zone to the extent possible. □ □ ________________ • Food is tasted using the proper procedure. □ □ ________________ • Procedures are in place to prevent cross-contamination. □ □ ________________ • Food is handled with suitable utensils, such as single use gloves or tongs. □ □ ________________

17

HACCP-Based SOPs

• Food is prepared in small batches to limit the time it is in the temperature danger zone. □ □ ________________ • Clean reusable towels are used only for sanitizing equipment and surfaces and not for drying hands, utensils, or floor. □ □ ________________ • Food is cooked to the required safe internal temperature for the appropriate time. The temperature is tested with a calibrated food thermometer. □ □ ________________ • The internal temperature of food being cooked is monitored and documented. □ □ ________________

HOT HOLDING Yes No Corrective Action • Hot holding unit is clean. □ □ ________________ • Food is heated to the required safe internal temperature before placing in hot holding. Hot holding units are not used to reheat potentially hazardous foods. □ □ ________________ • Hot holding unit is pre-heated before hot food is placed in unit. □ □ ________________ • Temperature of hot food being held is at or above 135 ºF. □ □ ________________ • Food is protected from contamination. □ □ ________________

COLD HOLDING Yes No Corrective Action • Refrigerators are kept clean and organized. □ □ ________________ • Temperature of cold food being held is at or below 41 ºF. □ □ ________________ • Food is protected from contamination. □ □ ________________

REFRIGERATOR, FREEZER, AND MILK COOLER Yes No Corrective Action • Thermometers are available and accurate. □ □ ________________ • Temperature is appropriate for pieces of equipment. □ □ ________________ • Food is stored 6 inches off floor or in walk-in cooling equipment. □ □ ________________ • Refrigerator and freezer units are clean and neat. □ □ ________________ • Proper chilling procedures are used. □ □ ________________ • All food is properly wrapped, labeled, and dated. □ □ ________________ • The FIFO (First In, First Out) method of inventory management is used. □ □ ________________ • Ambient air temperature of all refrigerators and freezers is monitored and documented at the beginning and end of each shift. □ □ ________________

18

HACCP-Based SOPs

FOOD STORAGE AND DRY STORAGE Yes No Corrective Action • Temperatures of dry storage area is between 50 ºF and 70 ºF or State public health department requirement. □ □ ________________

• All food and paper supplies are stored 6 to 8 inches off the floor. □ □ ________________ • All food is labeled with name and received date. □ □ ________________ • Open bags of food are stored in containers with tight fitting lids and labeled with common name. □ □ ________________ • The FIFO (First In, First Out) method of inventory management is used. □ □ ________________ • There are no bulging or leaking canned goods. □ □ ________________ • Food is protected from contamination. □ □ ________________ • All food surfaces are clean. □ □ ________________ • Chemicals are clearly labeled and stored away from food and food- related supplies. □ □ ________________ • There is a regular cleaning schedule for all food surfaces. □ □ ________________ • Food is stored in original container or a food grade container. □ □ ________________

CLEANING AND SANITIZING Yes No Corrective Action • Three-compartment sink is properly set up for ware washing. □ □ ________________ • Dishmachine is working properly (such as gauges and chemicals are at recommended levels). □ □ ________________ • Water is clean and free of grease and food particles. □ □ ________________ • Water temperatures are correct for wash and rinse. □ □ ________________ • If heat sanitizing, the utensils are allowed to remain immersed in 171 ºF water for 30 seconds. □ □ ________________ • If using a chemical sanitizer, it is mixed correctly and a sanitizer strip is used to test chemical concentration. □ □ ________________ • Smallware and utensils are allowed to air dry. □ □ ________________ • Wiping cloths are stored in sanitizing solution while in use. □ □ ________________

UTENSILS AND EQUIPMENT Yes No Corrective Action • All small equipment and utensils, including cutting boards and knives, are cleaned and sanitized between uses. □ □ ________________ • Small equipment and utensils are washed, sanitized, and air-dried. □ □ ________________ • Work surfaces and utensils are clean. □ □ ________________ • Work surfaces are cleaned and sanitized between uses. □ □ ________________ • Thermometers are cleaned and sanitized after each use. □ □ ________________

19

HACCP-Based SOPs

• Thermometers are calibrated on a routine basis. □ □ ________________ • Can opener is clean. □ □ ________________ • Drawers and racks are clean. □ □ ________________ • Clean utensils are handled in a manner to prevent contamination of areas that will be in direct contact with food or a person’s mouth. □ □ ________________

LARGE EQUIPMENT Yes No Corrective Action • Food slicer is clean. □ □ ________________ • Food slicer is broken down, cleaned, and sanitized before and after every use. □ □ ________________ • Boxes, containers, and recyclables are removed from site. □ □ ________________ • Loading dock and area around dumpsters are clean and odor-free. □ □ ________________ • Exhaust hood and filters are clean. □ □ ________________

GARBAGE STORAGE AND DISPOSAL Yes No Corrective Action • Kitchen garbage cans are clean and kept covered. □ □ ________________ • Garbage cans are emptied as necessary. □ □ ________________ • Boxes and containers are removed from site. □ □ ________________ • Loading dock and area around dumpster are clean. □ □ ________________ • Dumpsters are clean. □ □ ________________

PEST CONTROL Yes No Corrective Action • Outside doors have screens, are well-sealed, and are equipped with a self-closing device. □ □ ________________ • No evidence of pests is present. □ □ ________________ • There is a regular schedule of pest control by a licensed pest control operator. □ □ ________________

20

Employee Food Safety Training Record

Date: _____________________________

Location: __________________________

Directions: Use this form to record food safety training provided to employees. Maintain this record for a minimum of 1 year.

Employee Name Length of

Training

Training and Materials

Provided

21

HACCP-Based SOPs

Personal Hygiene (Sample SOP)

PURPOSE: To prevent contamination of food by foodservice employees. SCOPE: This procedure applies to foodservice employees who handle, prepare, or serve food. KEY WORDS: Personal Hygiene, Cross-Contamination, Contamination INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Follow the Employee Health Policy. (Employee health policy is not included in this

resource.) 4. Report to work in good health, clean, and dressed in clean attire. 5. Change apron when it becomes soiled. 6. Wash hands properly, frequently, and at the appropriate times. 7. Keep fingernails trimmed, filed, and maintained so that the edges are cleanable and

not rough. 8. Avoid wearing artificial fingernails and fingernail polish. 9. Wear single-use gloves if artificial fingernails or fingernail polish are worn. 10. Do not wear any jewelry except for a plain ring such as a wedding band. 11. Treat and bandage wounds and sores immediately. When hands are bandaged, single-

use gloves must be worn. 12. Cover a lesion containing pus with a bandage. If the lesion is on a hand or wrist,

cover with an impermeable cover such as a finger cot or stall and a single-use glove. 13. Eat, drink, use tobacco, or chew gum only in designated break areas where food or

food contact surfaces may not become contaminated. 14. Taste food the correct way:

• Place a small amount of food into a separate container. • Step away from exposed food and food contact surfaces. • Use a teaspoon to taste the food. Remove the used teaspoon and container to the

dish room. Never reuse a spoon that has already been used for tasting. • Wash hands immediately.

15. Wear suitable and effective hair restraints while in the kitchen.

22

HACCP-Based SOPs

Personal Hygiene, continued (Sample SOP)

MONITORING:

• A designated foodservice employee will inspect employees when they report to work to be sure that each employee is following this SOP.

• The designated foodservice employee will monitor that all foodservice employees are adhering to the personal hygiene 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 foodservice manager will verify that foodservice employees are following this SOP by visually observing the employees during all hours of operation. The foodservice manager will complete the Food Safety Checklist daily. Foodservice employees will record any discarded food on the Damaged or Discarded Product Log. The Food Safety Checklist and Damaged or Discarded Product Logs are to be kept on file for a minimum of 1 year. DATE IMPLEMENTED: __________________ BY: _______________________ DATE REVIEWED: _____________________ BY: _______________________ DATE REVISED: _______________________ BY: _______________________

23

HACCP-Based SOPs

Washing Hands (Sample SOP)

PURPOSE: To prevent foodborne illness by contaminated hands. SCOPE: This procedure applies to anyone who handle, prepare, and serve food. KEY WORDS: Handwashing, Cross-Contamination INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Post handwashing signs or posters in a language understood by all foodservice staff

near all handwashing sinks, in food preparation areas, and restrooms. 4. Use designated handwashing sinks for handwashing only. Do not use food

preparation, utility, and dishwashing sinks for handwashing. 5. Provide warm running water, soap, and a means to dry hands. Provide a waste

container at each handwashing sink or near the door in restrooms. 6. Keep handwashing sinks accessible anytime employees are present. 7. Wash hands:

• Before starting work • During food preparation • When moving from one food preparation area to another • Before putting on or changing gloves • After using the toilet • After sneezing, coughing, or using a handkerchief or tissue • After touching hair, face, or body • After smoking, eating, drinking, or chewing gum or tobacco • After handling raw meats, poultry, or fish • After any clean up activity such as sweeping, mopping, or wiping counters • After touching dirty dishes, equipment, or utensils • After handling trash • After handling money • After any time the hands may become contaminated

24

HACCP-Based SOPs

Washing Hands, continued (Sample SOP) INSTRUCTIONS, continued: 8. Follow proper handwashing procedures as indicated below:

• Wet hands and forearms with warm, running water at least 100 ºF and apply soap. • Scrub lathered hands and forearms, under fingernails, and between fingers for at

least 10-15 seconds. Rinse thoroughly under warm running water for 5-10 seconds.

• Dry hands and forearms thoroughly with single-use paper towels. • Dry hands for at least 30 seconds if using a warm air hand dryer. • Turn off water using paper towels. • Use paper towel to open door when exiting the restroom.

9. Follow FDA recommendations when using hand sanitizers. These recommendations are as follows: • Use hand sanitizers only after hands have been properly washed and dried. • Use only hand sanitizers that comply with the 2001 FDA Food Code. Confirm

with the manufacturers that the hand sanitizers used meet these requirements. • Use hand sanitizers in the manner specified by the manufacturer.

MONITORING: 1. A designated employee will visually observe the handwashing practices of the

foodservice staff during all hours of operation. 2. The designated employee will visually observe that handwashing sinks are properly

supplied during all hours of operation. CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Ask employees that are observed not washing their hands at the appropriate times or

using the proper procedure to wash their hands immediately. 3. Retrain employee to ensure proper handwashing procedure. VERIFICATION AND RECORD KEEPING: The foodservice manager will complete the Food Safety Checklist daily to indicate that monitoring is being conducted as specified. The Food Safety Checklist is to be kept on file for a minimum of 1 year.

25

HACCP-Based SOPs

Washing Hands, continued (Sample SOP) DATE IMPLEMENTED: __________________ BY: _______________________ DATE REVIEWED: _____________________ BY: _______________________ DATE REVISED: _______________________ BY: _______________________

26

HACCP-Based SOPs

Storing and Using Poisonous or Toxic Chemicals (Sample SOP)

PURPOSE: To prevent foodborne illness by chemical contamination. SCOPE: This procedure applies to foodservice employees who use chemicals in the kitchen. KEY WORDS: Chemicals, Cross-Contamination, Contamination, Material Safety Data Sheet INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Designate a location for storing the Material Safety Data Sheets (MSDS). 4. Follow manufacturer’s directions for specific mixing, storing, and first aid

instructions on the chemical containers in the MSDS. 5. Label and date all poisonous or toxic chemicals with the common name of the

substance. 6. Store all chemicals in a designated secured area away from food and food contact

surfaces using spacing or partitioning. 7. Limit access to chemicals by use of locks, seals, or key cards. 8. Maintain an inventory of chemicals. 9. Store only chemicals that are necessary to the operation and maintenance of the

kitchen. 10. Mix, test, and use sanitizing solutions as recommended by the manufacturer and the

State or local health department. 11. Use the appropriate chemical test kit to measure the concentration of sanitizer each

time a new batch of sanitizer is mixed. 12. Do not use chemical containers for storing food or water. 13. Use only hand sanitizers that comply with the 2001 FDA Food Code. Confirm with

the manufacturer that the hand sanitizers used meet the requirements of the 2001 FDA Food Code.

14. Label and store first aid supplies in a container that is located away from food or food contact surfaces.

15. Label and store medicines for employee use in a designated area and away from food contact surfaces. Do not store medicines in food storage areas.

16. Store refrigerated medicines in a covered, leak proof container where they are not accessible to children and cannot contaminate food.

27

HACCP-Based SOPs

Storing and Using Poisonous or Toxic Chemicals, continued (Sample SOP)

MONITORING: Foodservice employees and foodservice manager will visually observe that chemicals are being stored, labeled, and used properly during all hours of operation. CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Discard any food contaminated by chemicals. 3. Label and properly store any unlabeled or misplaced chemicals. VERIFICATION AND RECORD KEEPING: The foodservice manager will complete the Food Safety Checklist daily to indicate that monitoring is completed. Foodservice employees will record the name of the contaminated food, date, time, and the reason why the food was discarded on the Damaged and Discarded Product Log. The foodservice manager will verify that appropriate corrective actions are being taken by reviewing, initialing, and dating the Damaged and Discarded Product Log each day. The Food Safety Checklist and Damaged and Discarded Product Logs are kept on file for a minimum of 1 year. DATE IMPLEMENTED: __________________ BY: _______________________ DATE REVIEWED: _____________________ BY: _______________________ DATE REVISED: _______________________ BY: _______________________

28

HACCP-Based SOPs

Serving Food (Sample SOP)

PURPOSE: To prevent foodborne illness by ensuring that all foods are served in a sanitary manner. SCOPE: This procedure applies to foodservice employees who serve food. KEY WORDS: Cross-Contamination, Service INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. Refer to the Using

and Calibrating Thermometers SOP. 2. Follow State or local health department requirements. 3. Follow the employee health policy. (Employee health policy is not included in this

resource.) 4. Wash hands before putting on gloves, each time the gloves are changed, when

changing tasks, and before serving food with utensils. Refer to the Washing Hands SOP.

5. Avoid touching ready-to-eat foods with bare hands. Refer to the Using Suitable Utensils when Handling Ready-To-Eat Foods SOP.

6. Handle plates by the edge or bottom; cups by the handle or bottom; and utensils by the handles.

7. Store utensils with the handles up or by other means to prevent contamination. 8. Hold potentially hazardous food at the proper temperature. Refer to the Holding Hot

and Cold Potentially Hazardous Foods SOP. 9. Serve food with clean and sanitized utensils. 10. Store in-use utensils properly. Refer to the Storing In-Use Utensils SOP. 11. Date mark and cool potentially hazardous foods or discard leftovers. Refer to the

Date Marking Ready-to-Eat, Potentially Hazardous Foods, and Cooling Potentially Hazardous Foods SOPs.

MONITORING: A designated foodservice employee will visually observe that food is being served in a manner that prevents contamination during all hours of service.

29

HACCP-Based SOPs

Serving Food, continued (Sample SOP) CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Replace improperly handled plates, cups, or utensils. 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 RECORD KEEPING: The foodservice manager will periodically check the storage and use of utensils during service. In addition, the foodservice manager will complete the Food Safety Checklist daily. The Food Safety Checklist is to be kept on file for a minimum of 1 year. DATE IMPLEMENTED: __________________ BY: _______________________ DATE REVIEWED: _____________________ BY: _______________________ DATE REVISED: _______________________ BY: _______________________

30

HACCP-Based SOPs

Receiving Deliveries (Sample SOP)

TPURPOSE:T To ensure that all food is received fresh and safe when it enters the foodservice operation and to transfer food to proper storage as quickly as possible. TSCOPE: T This procedure applies to foodservice employees who handle, prepare, or serve food. TKEY WORDS: T Cross-Contamination, Temperatures, Receiving, Holding, Frozen Goods, Delivery INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Schedule deliveries to arrive at designated times during operational hours. 4. Post the delivery schedule, including the names of vendors, days and times of

deliveries, and drivers’ names. 5. Establish a rejection policy to ensure accurate, timely, consistent, and effective

refusal and return of rejected goods. 6. Organize freezer and refrigeration space, loading docks, and store rooms before

deliveries. 7. Gather product specification lists and purchase orders, temperature logs, calibrated

thermometers, pens, flashlights, and clean loading carts before deliveries. Refer to the Using and Calibrating Thermometers SOP.

8. Keep receiving area clean and well lighted. 9. Do not touch ready-to-eat foods with bare hands. 10. Determine whether foods will be marked with the date arrival or the “use by” date

and mark accordingly upon receipt. 11. Compare delivery invoice against products ordered and products delivered. 12. Transfer foods to their appropriate locations as quickly as possible.

31

HACCP-Based SOPs

Receiving Deliveries, continued (Sample SOP) MONITORING: 1. Inspect the delivery truck when it arrives to ensure that it is clean, free of putrid

odors, and organized to prevent cross-contamination. Be sure refrigerated foods are delivered on a refrigerated truck.

2. Check the interior temperature of refrigerated trucks. 3. Confirm vendor name, day and time of delivery, as well as driver’s identification

before accepting delivery. If driver’s name is different from what is indicated on the delivery schedule, contact the vendor immediately.

4. Check frozen foods to ensure that they are all frozen solid and show no signs of thawing and refreezing, such as the presence of large ice crystals or liquids on the bottom of cartons.

5. Check the temperature of refrigerated foods. a. For fresh meat, fish, and poultry products, insert a clean and sanitized

thermometer into the center of the product to ensure a temperature of 41 ºF or below. The temperature of milk should be 45 ºF or below.

b. For packaged products, insert a food thermometer between two packages being careful not to puncture the wrapper. If the temperature exceeds 41 ºF, it may be necessary to take the internal temperature before accepting the product.

c. For eggs, the interior temperature of the truck should be 45 ºF or below. 6. Check dates of milk, eggs, and other perishable goods to ensure safety and quality. 7. Check the integrity of food packaging. 8. Check the cleanliness of crates and other shipping containers before accepting

products. Reject foods that are shipped in dirty crates. CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Reject the following:

• Frozen foods with signs of previous thawing • Cans that have signs of deterioration, such as swollen sides or ends, flawed seals

or seams, dents, or rust • Punctured packages • Foods with out-dated expiration dates • Foods that are out of safe temperature zone or deemed unacceptable by the

established rejection policy

32

HACCP-Based SOPs

Receiving Deliveries, continued (Sample SOP) VERIFICATION AND RECORD KEEPING: Record the temperature and the corrective action on the delivery invoice or on the Receiving Log. The foodservice manager will verify that foodservice employees are receiving products using the proper procedure by visually monitoring receiving practices during the shift and reviewing the Receiving Log at the close of each day. Receiving Logs are kept on file for a minimum of 1 year. DATE IMPLEMENTED: __________________ BY: _______________________ DATE REVIEWED: _____________________ BY: _______________________ DATE REVISED: _______________________ BY: _______________________

33

HACCP-Based SOPs

Handling a Food Recall (Sample SOP)

PURPOSE: To prevent foodborne illness in the event of a product recall. SCOPE: This procedure applies to foodservice employees who prepare or serve food. KEY WORDS: Food Recalls INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Review the food recall notice and specific instructions that have been identified in the

notice. 4. Communicate the food recall notice to feeding sites. 5. Hold the recalled product using the following steps:

• Physically segregate the product, including any open containers, leftover product, and food items in current production that items contain the recalled product.

• If an item is suspected to contain the recalled product, but label information is not available, follow the district’s procedure for disposal.

6. Mark recalled product “Do Not Use” and “Do Not Discard.” Inform the entire staff not to use the product.

7. Do not destroy any USDA commodity food without official written notification from the State Distributing Agency, USDA Food Safety Inspection Services (FSIS), or State or local health department.

8. Inform the school district’s public relations coordinator of the recalled product. 9. Identify and record whether any of the product was received in the district, locate the

food recall product by feeding site, and verify that the food items bear the product identification code(s) and production date(s) listed in the recall notice.

10. Obtain accurate inventory counts of the recalled products from every feeding site, including the amount in inventory and amount used.

11. Account for all recalled product by verifying inventory counts against records of food received at the feeding site.

MONITORING: Foodservice employees and foodservice manager will visually observe that school sites have segregated and secured all recalled products.

34

HACCP-Based SOPs

Handling a Food Recall, continued (Sample SOP) CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Determine if the recalled product is to be returned and to whom, or destroyed and by

whom. 3. Notify feeding site staff of procedures, dates, and other specific directions to be

followed for the collection or destruction of the recalled product. 4. Consolidate the recall product as quickly as possible, but no later than 30 days after

the recall notification. 5. Conform to the recall notice using the following steps:

• Report quantity and site where product is located to manufacturer, distributor, or State agency for collection. The quantity and location of the affected USDA commodity food must be submitted to the State Distributing Agency within 10 calendars days of the recall.

• Obtain the necessary documents from the State Distributing Agency for USDA commodity foods. Submit necessary documentation for reimbursement of food costs.

• Complete and maintain all required documentation related to the recall including: • Recall notice • Records of how food product was returned or destroyed • Reimbursable costs • Public notice and media communications • Correspondence to and from the public health department and State

agency VERIFICATION AND RECORD KEEPING Foodservice employees will record the name of the contaminated food, date, time, and the reason why the food was discarded on the Damaged or Discarded Product Log. The foodservice manager will verify that appropriate corrective actions are being taken by reviewing, initialing, and dating the Damaged or Discarded Product Log each day. Maintain the Damaged or Discarded Product Logs for a minimum of 1 year.

35

HACCP-Based SOPs

Handling a Food Recall, continued (Sample SOP) DATE IMPLEMENTED: __________________ BY: _______________________ DATE REVIEWED: _____________________ BY: _______________________ DATE REVISED: _______________________ BY: _______________________ Adapted from: National Food Service Management Institute. (2002). Responding to a Food Recall. University, MS: Author.

36

HACCP-Based SOPs

Cleaning and Sanitizing Food Contact Surfaces (Sample SOP)

PURPOSE: To prevent foodborne illness by ensuring that all food contact surfaces are properly cleaned and sanitized. SCOPE: This procedure applies to foodservice employees involved in cleaning and sanitizing food contact surfaces. KEY WORDS: Food Contact Surface, Cleaning, Sanitizing INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Follow manufacturer’s instructions regarding the use and maintenance of equipment

and use of chemicals for cleaning and sanitizing food contact surfaces. Refer to Storing and Using Poisonous or Toxic Chemicals SOP.

4. If State or local requirements are based on the 2001 FDA Food Code, wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers, carts, and equipment: • Before each use • Between uses when preparing different types of raw animal foods, such as eggs,

fish, meat, and poultry • Between uses when preparing ready-to-eat foods and raw animal foods, such as

eggs, fish, meat, and poultry • Any time contamination occurs or is suspected

5. Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers, carts, and equipment using the following procedure: • Wash surface with detergent solution. • Rinse surface with clean water. • Sanitize surface using a sanitizing solution mixed at a concentration specified on

the manufacturer’s label. • Place wet items in a manner to allow air drying.

37

HACCP-Based SOPs

Cleaning and Sanitizing Food Contact Surfaces, continued (Sample SOP) INSTRUCTIONS, continued: 6. If a 3-compartment sink is used, setup and use the sink in the following manner:

• In the first compartment, wash with a clean detergent solution at or above 110 oF or at the temperature specified by the detergent manufacturer.

• In the second compartment, rinse with clean water. • In the third compartment, sanitize with a sanitizing solution mixed at a

concentration specified on the manufacturer’s label or by immersing in hot water at or above 171 oF for 30 seconds. Test the chemical sanitizer concentration by using an appropriate test kit.

7. If a dishmachine is used: • Check with the dishmachine manufacturer to verify that the information on the

data plate is correct. • Refer to the information on the data plate for determining wash, rinse, and

sanitization (final) rinse temperatures; sanitizing solution concentrations; and water pressures, if applicable.

• Follow manufacturer’s instructions for use. • Ensure that food contact surfaces reach a surface temperature of 160 oF or above

if using hot water to sanitize.

MONITORING: Foodservice employees will: 1. During all hours of operation, visually and physically inspect food contact surfaces of

equipment and utensils to ensure that the surfaces are clean. 2. In a 3-compartment sink, on a daily basis:

• Visually monitor that the water in each compartment is clean. • Take the water temperature in the first compartment of the sink by using a

calibrated thermometer. • If using chemicals to sanitize, test the sanitizer concentration by using the

appropriate test kit for the chemical. • If using hot water to sanitize, use a calibrated thermometer to measure the water

temperature. Refer to Using and Calibrating Thermometers SOPs.

38

HACCP-Based SOPs

Cleaning and Sanitizing Food Contact Surfaces, continued (Sample SOP)

MONITORING, continued: 3. In a dishmachine, on a daily basis:

• Visually monitor that the water and the interior parts of the machine are clean and free of debris.

• Continually monitor the temperature and pressure gauges, if applicable, to ensure that the machine is operating according to the data plate.

• For hot water sanitizing dishmachine, ensure that food contact surfaces are reaching the appropriate temperature by placing a piece of heat sensitive tape on a smallware item or a maximum registering thermometer on a rack and running the item or rack through the dishmachine.

• For chemical sanitizing dishmachine, check the sanitizer concentration on a recently washed food-contact surface using an appropriate test kit.

CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Wash, rinse, and sanitize dirty food contact surfaces. Sanitize food contact surfaces if

it is discovered that the surfaces were not properly sanitized. Discard food that comes in contact with food contact surfaces that have not been sanitized properly.

3. In a 3-compartment sink: • Drain and refill compartments periodically and as needed to keep the water clean. • Adjust the water temperature by adding hot water until the desired temperature is

reached. • Add more sanitizer or water, as appropriate, until the proper concentration is

achieved. 4. In a dishmachine:

• Drain and refill the machine periodically and as needed to keep the water clean. • Contact the appropriate individual(s) to have the machine repaired if the machine

is not reaching the proper wash temperature indicated on the data plate. • For a hot water sanitizing dishmachine, retest by running the machine again. If

the appropriate surface temperature is still not achieved on the second run, contact the appropriate individual(s) to have the machine repaired. Wash, rinse, and sanitize in the 3-compartment sink until the machine is repaired or use disposable single service/single-use items if a 3-compartment sink is not available.

• For a chemical sanitizing dishmachine, check the level of sanitizer remaining in bulk container. Fill, if needed. “Prime” the machine according to the manufacturer’s instructions to ensure that the sanitizer is being pumped through

39

HACCP-Based SOPs

Cleaning and Sanitizing Food Contact Surfaces, continued (Sample SOP) CORRECTIVE ACTION, continued:

the machine. Retest. If the proper sanitizer concentration level is not achieved, stop using the machine and contact the appropriate individual(s) to have it repaired. Use a 3-compartment sink to wash, rinse, and sanitize until the machine is repaired.

VERIFICATION AND RECORD KEEPING: Foodservice employees will record monitoring activities and any corrective action taken on the Food Contact Surfaces Cleaning and Sanitizing Log. The foodservice manager will verify that foodservice employees have taken the required temperatures and tested the sanitizer concentration by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating the Food Contact Surfaces Cleaning and Sanitizing Log. The log will be kept on file for at least 1 year. The foodservice manager will complete the Food Safety Checklist daily. The Food Safety Checklist is to be kept on file for a minimum of 1 year. DATE IMPLEMENTED: __________________ BY: _______________________ DATE REVIEWED: _____________________ BY: _______________________ DATE REVISED: _______________________ BY: _______________________

40

HACCP-Based SOPs

Holding Hot and Cold Potentially Hazardous Foods (Sample SOP)

PURPOSE: To prevent foodborne illness by ensuring that all potentially hazardous foods are held under the proper temperature. SCOPE: This procedure applies to foodservice employees who prepare or serve food. KEY WORDS: Cross-Contamination, Temperatures, Holding, Hot Holding, Cold Holding, Storage INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. Refer to the Using

and Calibrating Thermometers SOP. 2. Follow State or local health department requirements. 3. If State or local health department requirements are based on the 2001 FDA Food

Code: • Hold hot foods at 135 ºF or above • Hold cold foods at 41 ºF or below

4. Preheat steam tables and hot boxes. MONITORING: 1. Use a clean, sanitized, and calibrated probe thermometer to measure the temperature

of the food. 2. Take temperatures of foods by inserting the thermometer near the surface of the

product, at the thickest part, and at other various locations. 3. 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. 4. For hot foods held for service:

• Verify that the air/water temperature of any unit is at 135 ºF or above before use. • Reheat foods in accordance with the Reheating for Hot Holding SOP. • All hot potentially hazardous foods should be 135 ºF or above before placing the

food out for display or service. • 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.

41

HACCP-Based SOPs

Holding Hot and Cold Potentially Hazardous Foods, continued (Sample SOP) MONITORING, continued: 5. For cold foods held for service:

• Verify that the air/water temperature of any unit is at 41 ºF or below before use. • Chill foods, if applicable, in accordance with the Cooling Potentially Hazardous

Foods SOP. • All cold potentially hazardous foods should be 41 ºF or below before placing the

food out for display or service. • 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. 6. For cold foods in storage:

• Take the internal temperature of the food before placing it into any walk-in cooler or reach-in cold holding unit.

• Chill food in accordance with the Cooling Potentially Hazardous Foods SOP if the food is not 41 ºF or below.

• Verify that the air temperature of any cold holding unit is at 41 ºF 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 135 ºF and the last temperature measurement was 135 ºF 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 135 ºF.

3. For cold foods: • Rapidly chill the food using an appropriate cooling method if the temperature is

found to be above 41 ºF and the last temperature measurement was 41 ºF or below and taken within the last 2 hours: • Place food in shallow containers (no more than 4 inches deep) and

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.

42

HACCP-Based SOPs

Holding Hot and Cold Potentially Hazardous Foods, continued (Sample SOP) CORRECTIVE ACTION, continued: 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 ºF. VERIFICATION AND RECORD KEEPING: Foodservice employees will record temperatures of food items and document corrective actions taken on the Hot and Cold Holding Temperature Log. A designated foodservice employee will record air temperatures of coolers and cold holding units on the Refrigeration Logs. 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. The temperature logs are to be kept on file for a minimum of 1 year. DATE IMPLEMENTED: __________________ BY: _______________________ DATE REVIEWED: _____________________ BY: _______________________ DATE REVISED: _______________________ BY: _______________________

43

Annex 4 Sample HACCP Tables

Table 1a. Process #1 – Food Preparation with No Cook Step

MENU ITEMS/PRODUCTS:

HAZARD(S)

CRITICAL CONTROL POINTS

(List Only the Operational Steps

that are CCPs)

CRITICAL LIMITS MONITORING CORRECTIVE ACTIONS VERIFICATION RECORDS

PREREQUISITE PROGRAMS

44

Table 1b. Process #1 – Food Preparation with No Cook Step

MENU ITEMS/PRODUCTS: PROCESS

STEP HAZARD(S) CCP (Y/N) CRITICAL LIMITS MONITORING CORRECTIVE

ACTIONS VERIFICATION RECORDS

RECEIVE

STORE

PREPARE

HOLD

SERVE

Prerequisite Programs

45

Table 2a. Process #2 – Preparation for Same Day Service


HAZARD(S)

CRITICAL CONTROL

POINTS (List Only the

Operational Steps that are CCPs)



46

Table 2b. Process #2 – Preparation for Same Day Service


PROCESS STEP HAZARD(S) CCP

(Y/N) CRITICAL LIMITS MONITORING CORRECTIVE ACTIONS VERIFICATION RECORDS

RECEIVE

STORE

PREPARE

COOK

HOLD

SERVE

Prerequisite Programs

47

Table 3a. Process #3 – Complex Food Preparation


HAZARD(S)

CRITICAL CONTROL POINTS

(List Only the Operational Steps

that are CCPs)



48

Table 3b. Process #3 – Complex Food Preparation


PROCESS STEP HAZARD(S) CCP

(Y/N) CRITICAL LIMITS MONITORING CORRECTIVE ACTIONS VERIFICATION RECORDS

RECEIVE

STORE

PREPARE

COOK

COOL

REHEAT

HOLD

SERVE

Prerequisite

Programs

49

Introduction

The process approach to developing a food safety program categorizes menu items into threebroad preparation processes based on the number of times the food passes through thetemperature danger zone. Foodservice employees must monitor foods at various steps in theflow of food for each process and must control temperatures to ensure food safety.

Here Are the Facts

Menu items served must be categorized into threeprocesses: no cook, same day service, and complexpreparation. No cook menu items do not go through thetemperature danger zone, same day service menu itemsgo through the temperature danger zone one time, andcomplex menu items pass through thetemperature danger zone three times.

Application

Sort menu items based on similarity of the preparation process. Menu items within thesame group share the same potential hazards.• No cook menu items are kept cold from preparation through service.• Same day menu items are prepared hot and served hot on the same day.• Complex menu items are prepared hot, cooled, and possibly reheated.

Indicate the menu groupings as part of your food safety plan.• Use a menu grouping form to show categories.• Write the category number on each recipe card or production record.

2009

The Process Approach


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Developing A School Food Safety Program ParticipantWorkbook (2006).


Follow standard operating procedures for all menu items prepared in your foodserviceoperation.• Purchase foods from approved sources. • Receive foods properly.• Store foods properly. • Use good personal hygiene.• Follow proper handwashing practices. • Limit time food is held in the• Verify food temperatures. temperature danger zone.

Monitor and record time and temperatures of food throughout the flow of food.• For no cook menu items, monitor temperatures at receiving, storing, and holding.• For same day service menu items, monitor temperatures at receiving, storing, cooking, and

hot holding.• For complex menu items, monitor temperatures at receiving, storing, cooking, cooling,

reheating, and hot holding.

Control time and temperature of food at appropriate steps in the flow of food.• For no cook menu items, control temperatures during cold holding.• For same day service menu items, control temperatures during cooking and hot holding.• For complex menu items, control temperatures during cooking, cooling, reheating, and hot

holding.

The Process Approach, continued

ReferencesU.S. Department of Agriculture, Food and Nutrition Service, & National Food Service

Management Institute. (2006). Developing a school food safety program: Participant’sworkbook. University, MS: Author.

U.S. Department of Agriculture, Food and Nutrition Service, & National Food ServiceManagement Institute. (2005). HACCP-based standard operating procedures. RetrievedJanuary 8, 2009, fromhttp://www.nfsmi.org/documentLibraryFiles/PDF/20080207024226.pdf

U.S. Department of Agriculture, Food and Nutrition Service, & National Food ServiceManagement Institute. (2002; Rev. ed. 2009). Serving it safe (2nd ed.). University, MS:Author.

U.S. Department of Health and Human Services Public Health Services, Food and DrugAdministration. (2005). FDA food code. Retrieved January 8, 2009, fromhttp://www.cfsan.fda.gov/~dms/fc05-toc.html




Introduction

The process approach simplifies developing a food safety program by placing menu items intothree broad preparation processes based on the number of times the food passes through thetemperature danger zone. These processes are no cook,same day service and complex.Foodservice employeesmust monitor foods at various steps in the flow of foodthrough the foodservice operation for each process andmust control temperatures to ensure food safety.

Here Are the Facts

Menu items in the same day service process gothrough the temperature danger zone one time.These are items such as hamburgers, pizza, chickennuggets, and scrambled eggs. It is important tonote that the same menu items may be grouped into different processes depending on how theitem is prepared and the available equipment. For example, chili could be a same day serviceitem in one foodservice operation and a complex process item in another operation. The sameday service flow chart shows points at which temperature control is very important and pointsat which monitoring and recordkeeping are needed.

Application

Follow standard operating procedures to control hazards for same day servicemenu items.• Purchase foods from approved sources.• Receive foods properly.

• Store foods properly, including separating food from chemicals.• Use good personal hygiene.• Follow proper handwashing practices.

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Follow standard operating procedures to control hazards forsame day service menu items, continued• Prevent cross contamination.• Limit time food is held in the temperature danger zone.• Use sanitized, calibrated thermometer to take food temperatures.• Verify food temperatures during hot holding.• Serve food so that there is no bare hand contact (use

appropriate utensils, deli paper, or single-use gloves).• Restrict ill employees from working with food.

Monitor and record time and temperatures of same dayservice menu items throughout the flow of food.• Check and record food temperature when food is received.• Check and record time and temperature of food in storage.• Check and record time and end-point cooking temperatures.• Check and record time and temperature of food during hot holding.

Control time and temperature of same day service menu items during cooking and hotholding.• Cook same day service menu items to the appropriate end-point cooking temperatures. For

example, chicken should be cooked to 165 °F for 15 seconds and hamburger patties shouldbe cooked to 155 °F for 15 seconds.

• Hold same day service menu items at 135 °F or above.• Limit the time that same day service menu items are in the temperature danger zone.

Same Day Service Process, continued

Developing A School Food SafetyProgram Participant Workbook: SameDay Service (2006).

ReferencesU.S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management

Institute. (2006). Developing a school food safety program: Participant’s workbook. University, MS:Author.

U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service ManagementInstitute. (2005). HACCP-based standard operating procedures. Retrieved January 8, 2009, fromhttp://www.nfsmi.org/documentLibraryFiles/PDF/20080207024226.pdf


U.S. Department of Health and Human Services Public Health Services, Food and Drug Administration.(2005). FDA food code. Retrieved January 8, 2009, from http://www.cfsan.fda.gov/~dms/fc05-toc.html




HACCP-Based SOPs

Same Day Service Process Worksheet

Directions: Review the standardized recipe for each of your menu items. Write the name of the menu item, the recipe number, and any specific instructions in the appropriate columns. Follow your HACCP-based standard operating procedures for facility-wide, receiving, storing, preparing, holding, cooking, and serving. Menu Item

Recipe Number

Specific Instructions

5454

HACCP-Based SOPs

Same Day Service Process Worksheet, continued

Directions: Review the standardized recipe for each of your menu items. Write the name of the menu item, the recipe number, and any specific instructions in the appropriate columns. Follow your HACCP-based standard operating procedures for facility-wide, receiving, storing, preparing, holding, cooking, and serving. Menu Item

Recipe Number


5555

2009

Introduction

The process approach simplifies developing a foodsafety program by placing menu items into either theno cook, same day service, and complex preparationprocesses based on the number of times the food passesthrough the temperature danger zone. Foodserviceemployees must monitor foods at various steps in theflow of food for each process and must controltemperatures to ensure food safety.

Here Are the Facts

Menu items in the no cook process do not make a complete trip through the temperature dangerzone. These are items such as deli sandwiches and salads that are prepared and served cold. It isimportant to follow standardized recipes. If an ingredient is changed—for example cookingeggs on site rather than using precooked eggs—the item can change from a no cook item to acomplex food preparation item. The no cook flow chart shows points at which temperaturecontrol is very important and points at which monitoring and recordkeeping are needed.

Application

Follow standard operating procedures to control hazards for no cook menu items.• Purchase foods from approved sources.• Receive foods properly.• Store foods properly, including separating food from chemicals.• Use good personal hygiene.• Follow proper handwashing practices.

• Prevent cross contamination.• Follow standardized recipes.• Limit time food is held in the temperature danger zone.

No Cook Process


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ReferencesU.S. Department of Agriculture, Food and Nutrition Service, & National Food ServiceManagement Institute. (2006). Developing a school food safety program: Participant’sworkbook. University, MS: Author.

U.S. Department of Agriculture, Food and Nutrition Service, & National Food ServiceManagement Institute. (2005). HACCP-based standard operating procedures. RetrievedJanuary 8, 2009, from http://www.nfsmi.org/documentLibraryFiles/PDF/20080207024226.pdf

U.S. Department of Agriculture, Food and Nutrition Service, & National Food ServiceManagement Institute. (2002; Rev. ed. 2009). Serving it safe (2nd ed.). University, MS: Author.


Follow standard operating procedures to control hazardsfor no cook menu items, continued• Use a sanitized, calibrated thermometer to take foodtemperatures.

• Verify food temperatures during cold holding.• Serve food so that there is no bare hand contact.Use appropriate utensils, deli paper, or single-usegloves.

• Restrict ill employees from working with food.

Monitor and record time and temperatures ofingredients and no cook menu items throughout theflow of food.• Check and record food temperature when food isreceived and during storage.

• Check and record time and temperature of food duringcold holding.

Control time and temperature of no cook menu items during cold holding.• Hold no cook menu items at 41 °F or below.• Limit the time that no cook menu items are in the temperature danger zone.

No Cook Process, continued


Developing A School Food Safety Program:Participant’s Workbook No Cook (2006).

This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and Nutrition Service through a grantagreement with The University of Mississippi. The contents of this publication do not necessarily reflect the views or policies of the U. S. Department ofAgriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. Government. The University ofMississippi is an EEO/AA/Title VI/Title IX/Section 504/ADA/ADEA Employer.


HACCP-Based SOPs

No-Cook Process Worksheet

Directions: Review the standardized recipe for each of your menu items. Write the name of the menu item, the recipe number, and any specific instructions in the appropriate columns. Follow your HACCP-based standard operating procedures for facility-wide, receiving, storing, preparing, holding, and serving. Menu Item

Recipe Number


5858

HACCP-Based SOPs

No-Cook Process Worksheet, continued

Directions: Review the standardized recipe for each of your menu items. Write the name of the menu item, the recipe number, and any specific instructions in the appropriate columns. Follow your HACCP-based standard operating procedures for facility-wide, receiving, storing, preparing, holding, and serving. Menu Item

Recipe Number


59

Introduction

The process approach simplifies developing a food safety program by placing menu items intothree broad preparation processes based on the number of times the food passes through thetemperature danger zone. These processes are no cook, same day service, and complex.Foodservice employees must monitor foods at various steps in the flow of food through thefoodservice operation for each process and must control temperatures to ensure food safety.

Here Are the Facts

Menu items in the complex process go through thetemperature danger zone, during cooking, cooling,and when foods are reheated. Examples of these itemswill vary in different schools but may include turkeyroasts, taco meat or chili, and leftovers. It is importantto note that the same menu items may be grouped intodifferent processes depending on how the item isprepared and the available equipment. For example,chili could be a complex item in one foodserviceoperation and a same day service process item inanother operation.

The complex food preparation process include foods that require time and temperature controland have been cooled. The complex menu item flow chart shows points at which temperaturecontrol is very important and points at which monitoring and recordkeeping are needed.

2009

Complex Process


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ApplicationFollow standard operating procedures to controlhazards for complex menu items.• Purchase foods from approved sources.• Receive foods properly.• Store foods properly, including separating food from

chemicals.• Use good personal hygiene.• Follow proper handwashing practices.• Prevent cross contamination.• Limit time food is held in the temperature danger zone.• Use sanitized, calibrated thermometer to take food tem-

peratures.• Verify food temperatures during cooking, cooling,

reheating, and hot holding.• Serve food so that there is no bare hand contact. Use

appropriate utensils, deli paper, or single-use gloves.• Restrict ill employees from working with food.

Monitor and record time and temperatures ofcomplex menu items throughout the flow offood.• Check and record food temperature when food is received.• Check and record time and temperature of food in storage.• Check and record time and end-point cooking temperatures.• Check and record time and temperature of food during cooling.• Check and record time and temperature of food during reheating.• Check and record time and temperature of food during hot holding.

Control time and temperature of complex menu items during cooking, cooling, reheating,and hot holding.• Cook same day service menu items to the appropriate end-point cooking temperatures. For

example, chicken should be cooked to 165 °F for 15 seconds and hamburger patties shouldbe cooked to 155 °F for 15 seconds.

• Cool food properly.� Cool food from 135 °F–70 °F in 2 hours.� Cool food from 70 °F–41 °F in an additional 4 hours.� Use immediate and appropriate corrective actions when cooling guidelines are not met.

Complex Process, continued

Developing A School Food Safety Program:Participant Workbook Complex Food Preparation(2006).

61

ReferencesU.S. Department of Agriculture, Food and Nutrition Service, & National Food Service ManagementInstitute. (2006). Developing a school food safety program: Participant’s workbook. University,MS: Author.

U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service ManagementInstitute. (2005). HACCP-based standard operating procedure: Cooking and reheatingtemperature log. Retrieved January 8, 2009, fromhttp://www.nfsmi.org/documentLibraryFiles/PDF/20080213012437.pdf



Complex Process, continued

Remember, follow state orlocal health department requirements.

Control time and temperature of complexmenu items during cooking, cooling,reheating, and hot holding, continued• Reheat food to 165 °F for 15 seconds

within 2 hours.• Hold complex menu items at 135 °F

or above.• Limit the time that complex menu items

are in the temperature danger zone.

Take corrective action to make sure thatcleaning and sanitizing is done properly.• Wash, rinse, and sanitize dirty food

contact surfaces.• Sanitize food contact surfaces if it cannot

be determined if they have been sanitized properly.• Discard food that comes in contact with food contact surfaces that have not been sanitized

properly.

HACCP-Based Standard Operating Procedures: Cooking andReheating Temperature Log (2005).



HACCP-Based SOPs

Complex Food Process Worksheet Directions: Review the standardized recipe for each of your menu items. Write the name of the menu item, the recipe number, and any specific instructions in the appropriate columns. Follow your HACCP-based standard operating procedures for facility-wide, receiving, storing, preparing, holding, cooking, serving, cooling, and reheating. Menu Item

Recipe Number


63

63

HACCP-Based SOPs

Complex Food Process Worksheet, continued Directions: Review the standardized recipe for each of your menu items. Write the name of the menu item, the recipe number, and any specific instructions in the appropriate columns. Follow your HACCP-based standard operating procedures for facility-wide, receiving, storing, preparing, holding, cooking, serving, cooling, and reheating. Menu Item

Recipe Number


64

64

D-39Meat/Meat Alternate-Vegetable

Chicken Stir-FryMain Dishes

Ingredients Measure Measure

DirectionsWeight Weight

50 Servings 100 Servings

Cornstarch 4 ½ oz 1 cup 9 oz 2 cups 1. Dissolve cornstarch in water and soy sauce. Add ginger, granulated garlic, and pepper.

Water, cold ½ cup 1 cup

Low-sodium soy sauce ½ cup 1 cup

Ground ginger ½ tsp 1 tsp

Granulated garlic 3 Tbsp ¼ cup 2 Tbsp

Ground black or white pepper 2 tsp 1 Tbsp 1 tsp

Chicken stock, non-MSG 2 qt 1 gal 2. Heat chicken stock to a boil and slowly stir in cornstarch mixture. Return to a simmer.

3. Cook for 3-5 minutes, until thickened. Remove from heat.

*Fresh carrots, peeled, 1/4" chopped ORFrozen sliced carrots

5 lb 10 oz

OR6 lb 12 oz

1 gal 1 ½ qt

OR1 gal 2 qt

11 lb 4 oz

OR13 lb 8 oz

2 gal 3 qt

OR3 gal

4. Prepare no more than 50 portions per batch.

Sauté carrots in oil for 4 minutes.

Vegetable oil ½ cup 1 cup

*Fresh onions, diced 1 lb 6 oz 3 ⅔ cups 2 lb 12 oz 1 qt 3 ⅓ cups 5. Add onions and cook for 1 minute.

*Fresh broccoli, chopped ORFrozen mixed Oriental vegetables

4 lb 1 ozOR

4 lb 15 oz

1 gal 3 ¼ qtOR2 qt

8 lb 2 ozOR

9 lb 14 oz

3 gal 2 ½ qt OR

1 gal

6. Add broccoli and cook for 2 more minutes. Remove to steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 2 pans. Add salt. Keep warm.

Salt 2 tsp 1 Tbsp 1 tsp

Raw skinless, boneless chicken breasts, cut in ½" cubes

8 lb 15 oz 17 lb 14 oz 7. Sauté chicken in oil for 3-5 minutes. Add chicken to vegetables in steamtable pan. Add sauce and mix to coat chicken and vegetables.

CCP: Heat to 165° F or higher for at least 15 seconds.

Vegetable oil 1 cup 2 cups

8. CCP: Hold for hot service at 135° F or higher.

Portion with 2 rounded No. 10 scoops (¾ cup 1 Tbsp).

65



Special Tips:1) For an authentic Oriental flavor, substitute ¼ cup of sesame oil for ¼ cup of vegetable oil to sauté chicken, for each 50 servings.

2) Fresh vegetable mixes can be varied to include combinations of broccoli, cabbage, celery, Chinese pea pods, onions, peppers, and water chestnuts.

3) Reduce salt if using regular soy sauce.

4) If using Oriental vegetables, add frozen vegetables to sautéed chicken in step 7.

Comments:*See Marketing Guide.

SERVING:

¾ cup 1 Tbsp (2 rounded No. 10 scoops) provides 2 oz equivalent meat/meat alternate and ½ cup of vegetable.

about 23 lb 4 oz

about 46 lb 8 oz

YIELD:

about 2 gallons 2 quarts

about 5 gallons

VOLUME:

100 Servings: 100 Servings:

50 Servings:50 Servings:

Tested 2004

Food as Purchased forMarketing Guide for Selected Items


Carrots 6 lb 13 oz 13 lb 10 oz

Mature onions 1 lb 9 oz 3 lb 2 oz

Broccoli 5 lb 1 oz 10 lb 2 oz

66



Calories 199

Protein 19.31 g

Carbohydrate 11.12 g

Total Fat 8.64 g

Saturated Fat 1.47 g

Cholesterol 46 mg

Vitamin C 29.3 mg

Vitamin A 11928 IU

Iron 1.26 mg

Calcium 44 mg

Sodium 197 mg

Dietary Fiber 2.9 g

Nutrients Per Serving

Text63:

67

D-35Meat/Meat Alternate-Vegetable-Grains/Breads

Spaghetti and Meat SauceMain Dishes




Raw ground beef (no more than 20% fat)

8 lb 8 oz 17 lb 1. Brown ground beef. Drain. Continue immediately. Add onions. Cook for 5 minutes.

*Fresh onions, chopped ORDehydrated onions

8 ozOR

1 ½ oz

1 ⅓ cupsOR

¾ cup

1 lbOR3 oz

2 ⅔ cupsOR

1 ½ cups

Granulated garlic 1 Tbsp 1 ½ tsp 3 Tbsp 2. Add granulated garlic, pepper, tomato puree, water, salt, parsley, basil, oregano, marjoram, and thyme. Simmer about 1 hour.

CCP: Heat to 155° F or higher for at least 15 seconds.

Ground black or white pepper 1 ½ tsp 1 Tbsp

Canned tomato puree 5 lb 2 qt 1 cup(¾ No. 10 can)

10 lb 1 gal 2 cups(1 ½ No. 10 cans)

Water 2 qt 1 gal

Salt 1 Tbsp 2 Tbsp

Dried parsley ¼ cup ½ cup

Dried basil 2 Tbsp ¼ cup

Dried oregano 2 Tbsp ¼ cup

Dried marjoram 1 Tbsp 2 Tbsp

Dried thyme 1 ½ tsp 1 Tbsp

Water 6 gal 12 gal 3. Heat water to rolling boil. Add salt.

Salt 2 Tbsp ¼ cup

Enriched spaghetti, broken into thirds

4 lb 12 oz 3 qt 3 ½ cups 9 lb 8 oz 1 gal 3 ¾ qt 4. Slowly add spaghetti. Stir constantly, until water boils again. Cook 10-12 minutes or until tender; stir occasionally. DO NOT OVERCOOK. Drain well. Run cold water over spaghetti to cool slightly.

5. Stir into meat sauce.

6. Divide mixture equally into medium half-steamtable pans (10" x 12" x 4") which have been lightly coated with pan release spray. For 50 servings, use 3 pans. For 100 servings, use 6 pans.

7. CCP: Hold for hot service at 135° F or higher. Portion with 8 oz ladle (1 cup) per serving.

68

D-35Meat/Meat Alternate-Vegetable-Grains/Breads

Spaghetti and Meat SauceMain Dishes


Calories 322

Protein 21.23 g


Total Fat 10.71 g


Cholesterol 51 mg

Vitamin C 5.3 mg

Vitamin A 636 IU

Iron 3.96 mg

Calcium 43 mg

Sodium 310 mg

Dietary Fiber 2.9 g


Text63:

SERVING:

1 cup (8 oz ladle) provides 2 oz equivalent meat/meat alternate, ⅜ cup of vegetable, and 1 serving of grains/breads.

about 3 medium half-steamtable pans

about 6 medium half-steamtable pans

YIELD:

about 3 gallons 2 cups

about 6 gallons 1 quart

VOLUME:



Edited 2006



Mature onions 10 oz 1 lb 4 oz

69

E-07Grains/Breads

Macaroni SaladSalads and Salad Dressings




Water 3 gal 6 gal 1. Heat water to rolling boil. Add salt.

Salt 2 Tbsp 2 tsp 3 ½ oz ⅓ cup

Enriched elbow macaroni 2 lb 10 oz 2 qt 1 ¼ cups 5 lb 4 oz 1 gal 2 ½ cups 2. Slowly add macaroni. Stir constantly, until water boils again. Cook for 10-12 minutes or until tender; stir occasionally. DO NOT OVERCOOK. Drain well. Rinse under cold water.

Reduced calorie salad dressing ORLowfat mayonnaise

1 lb 8 oz

OR1 lb 8 oz

3 cups

OR3 cups

3 lb

OR3 lb

1 qt 2 cups

OR1 qt 2 cups

3. Add salad dressing or mayonnaise. Mix.

*Fresh carrots, chilled, shredded

8 oz ¾ cup 2 Tbsp 1 lb 1 ¾ cups 4. Add carrots, celery, onions, pickle relish, pepper, dry mustard, and salt. Toss lightly. Spread 3 lb 13 ½ oz (approximately 3 qt ½ cup) into each shallow pan (12" x 20" x 2 ½") to a product depth of 2" or less. For 50 servings, use 2 pans. For 100 servings, use 4 pans.

*Fresh celery, chilled, chopped

8 oz 2 cups 1 lb 1 qt

*Fresh onions, chopped 4 oz ⅔ cup 8 oz 1 ⅓ cups

Sweet pickle relish, chilled, undrained

4 oz ½ cup 8 oz 1 cup

Ground black or white pepper 1 tsp 2 tsp

Dry mustard 1 Tbsp 2 Tbsp

Salt 1 tsp 2 tsp

Paprika 1 ½ tsp 1 Tbsp 5. Garnish with paprika.

6. CCP: Cool to 41° F or lower within 4 hours.

Cover. Refrigerate until service.

7. Portion with No. 8 scoop (½ cup).

70

E-07Grains/Breads


Variation:A. Macaroni and Ham Salad

50 servings: Follow steps 1-3. In step 4, use 3 lb 14 oz diced cooked ham (water added). Continue with steps 5-7.

100 servings: Follow steps 1-3. In step 4, use 7 lb 12 oz diced cooked ham. Continue with steps 5-7.

Serving: ⅔ cup (No. 6 scoop) provides ¾ oz equivalent meat/meat alternate and 1 serving of grains/breads.


SERVING:

½ cup (No. 8 scoop) provides 1 serving of grains/breads.

about 7 lb 11 oz

about 15 lb 6 oz

YIELD:

about 1 gallon 2 ¼ quarts2 pans

about 3 gallons ½ cup4 pans

VOLUME:



Edited 2004



Carrots 10 oz 1 lb 4 oz

Celery 10 oz 1 lb 4 oz

Mature onions 5 oz 10 oz

71

E-07Grains/Breads


Calories 144

Protein 3.67 g


Total Fat 3.10 g


Cholesterol 6 mg

Vitamin C 1.0 mg

Vitamin A 1330 IU

Iron 1.18 mg

Calcium 10 mg

Sodium 262 mg

Dietary Fiber 1.7 g


Text63:

72

Template for Developing a School Food Safety

Program

The National Food Service Management Institute The University of Mississippi

ET66-05(PW-Print)

2006

73

Developing a Food Safety Program Template

Suggested Reference Citation: U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2006). Developing a school food safety program participant’s workbook. University, MS: Author. © 2006, National Food Service Management Institute, The University of Mississippi June 2006

The Developing a School Food Safety Program training materials were written to accompany

the U. S. Department of Agriculture’s Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles. The Guidance for School Food Authorities resource is available at http://www.fns.usda.gov. The National Food Service Management Institute developed these materials in cooperation with the USDA Food and Nutrition Service’s Child Nutrition Division and the Food Safety Unit. USDA recommends the Process Approach because it gives you flexibility to create a food safety program specific to your foodservice operation. The Process Approach was originally developed by the Food and Drug Administration (FDA) for retail food establishments. Follow your State and local public health requirements and your school district policies and procedures.

74

74


Food Safety Plan

School District: ____________________________________

School: __________________________________________

This program was developed (Date) _____________________________by

(Name) _________________________________ (Title) ____________________________,

for the (Name of District) _____________________________________________________

and is intended for use at the (School) ___________________________________________.

The program follows the USDA guidance on developing a food safety program based on the

Process Approach. All standards in this plan are based on the

(Year, State or Local Food Code) ______________, _____________________________

75


School Foodservice Staff

Directions: Identify the name of the foodservice staff and their positions. Name Position

______________________________ ________________________

______________________________ ________________________

______________________________ ________________________

______________________________ ________________________

______________________________ ________________________

______________________________ ________________________

______________________________ ________________________

______________________________ ________________________

______________________________ ________________________

______________________________ ________________________

______________________________ ________________________

______________________________ ________________________

______________________________ ________________________

______________________________ ________________________

______________________________ ________________________

Date_______________________

76


Foodservice Equipment Inventory

Directions: Identify the type and quantity of foodservice equipment located in your facility.

Type Quantity

Mixer, floor _______

Mixer, counter _______

Food Processor _______

Refrigerator _______

Freezer _______

Milk Cooler _______

Ice machine _______

Oven, Convection _______

Holding Unit, cold ________

Holding Unit, hot ________

Dishmachine _______

2” Steam Table Pans ________

Food Bar _______

Tilting Skillet (Braiser) ______

Steamer _______

77

77


Foodservice Equipment Inventory Directions: Identify the type and quantity of foodservice equipment located in your facility.

Type Quantity

___________________ _______

___________________ _______

___________________ _______

___________________ _______

___________________ _______

___________________ _______

___________________ _______

___________________ _______

___________________ _______

___________________ _______

___________________ _______

___________________ _______

___________________ _______

___________________ _______

___________________ _______

78

78


Categorize Menu Items According to

Food Preparation Processes

Menu Items

Directions: Identify where your recipes and monthly menus will be located and the length

of time they will be kept on file.

Recipes in the foodservice office are located _______________ (Where) and will be kept on

file for _______________________.

Monthly menus are located ________________ and will be kept on file for _____________.

The Process Approach The (Name of School) ________________________________ will assign each menu item

using Process #1 – No Cook Preparation Process Worksheet, Process #2 – Same Day Service

Preparation Process Worksheet, and Process #3—Complex Food Preparation Process

Worksheet. The Worksheets will be posted (Location) ______________________________

and a copy will be kept on file (Location) ________________________________. Changes

to the menu items will be reflected in the worksheet on a continuous basis.

79


All foodservice personnel, including permanent and substitute employees, will be given an

overview of the Process Approach. Periodic refresher training for employees will be

provided (Frequency) ______________.

An easily accessible copy of an explanation of the Process Approach taken from the USDA

Guidance document will be available (Location) _________________.

80


Process #1 No Cook

Keep food at or below 41 ˚F Degrees. Menu Item Recipe Number Controlling Hazards

for Process #1

Temperature controls: • Cold holding

SOPs: • Personal hygiene • Washing fresh

fruits and vegetables

• Limiting time in the

temperature danger zone

• Verifying receiving

temperatures of food

• Date marking of

ready-to-eat food

81

81


82


Process #2 Same Day Service

Cook to correct temperature. Hold and serve at 135 ˚F or above.

Temperature

Controlling Hazards for Process #2

Menu Item Recipe Number Cooking

Temperature controls: • Cooking • Hot holding

SOPs: • Personal

hygiene • Limiting time

in the temperature danger zone

• Verifying

receiving temperatures of food

• Proper storage

of food

83

83


84


Process #3 Complex Food Preparation Limit time in the Danger Zone (41 ˚F – 135 ˚F)

Temperature

Controlling Hazards for Process #3 Menu Item Recipe

Number Cooking Cooling Reheating

Temperature controls: • Cooking • Cooling • Hot holding • Reheating, if

applicable • Cold holding

SOPs: • Personal

hygiene • Limiting time

in the temperature danger zone

• Verifying

receiving temperatures of food

• Proper storage

of food

85

85


4

86


Standard Operating Procedures (SOPs)

The (Name of School) ________________________________ food safety SOPs are checked

below. Employees will be trained to follow all applicable food safety SOPs. A complete set

of the food safety SOPs will be attached to this food safety program.

Facility-Wide SOPs

_____Cleaning and Sanitizing Food Contact Surfaces _____Controlling Time and Temperature During Preparation _____Date Marking and Ready-to-Eat, Potentially Hazardous Food _____Employee Health Policy _____Handling a Food Recall _____Personal Hygiene _____Preventing Contamination at Food Bars _____Preventing Cross-Contamination During Storage and Preparation _____Receiving Deliveries _____Serving Food _____Storing and Using Poisonous or Toxic Chemicals _____Using and Calibrating Thermometers _____Using Suitable Utensils When Handling Ready-to-Eat Foods _____Using Time Alone as a Public Health Control to Limit Bacteria Growth in _____Potentially Hazardous Foods _____Washing Fruits and Vegetables

Specific SOPs to the Food Preparation Process

_____Cooking Potentially Hazardous Foods _____Cooling Potentially Hazardous Foods _____Holding Hot and Cold Potentially Hazardous Foods _____Reheating Potentially Hazardous Foods _____Preventing Cross-Contamination During Storage and Preparation _____Transporting Food to Remote Sites (Satellite Kitchens)

87


Monitoring

The foodservice manager at each site will be responsible for ensuring assigned

foodservice staff are properly controlling hazards at the required frequency and are

documenting required records.

The manager will also be responsible for monitoring the overall performance of standard

operating procedures. (Specific details regarding monitoring are addressed in each SOP.)

Monitoring will be a constant consideration. However, the manager will use the Food

Safety Checklist to formally monitor foodservice staff (Frequency) ______________.

The checklist form is included in this food safety plan.

Foodservice staff is responsible for controlling hazards during food preparation as well as

the practices and procedures defined in the standard operating procedures (SOPs).

88


Correcting Problems

The (Name of School) ________________________________ will be responsible for

developing solutions to problems. These solutions will be reviewed and updated

(Frequency) ______________. Foodservice staff will be responsible for documenting

problems and solutions during the food preparation processes as well as any actions taken

while performing standard operating procedures.

Employees and substitute staff will be trained on a continual basis in making the right

decisions and the importance of finding and fixing problems. A list of common solutions to

problems will be attached to this food safety plan and also may be included in standard

operating procedures.

89


8

Correcting Problems

Directions: Indicate the date a problem occurs. Provide a description of the problem and the activities implemented to correct the problem. Date Problem Action Taken

90


Recordkeeping

All foodservice staff will be held responsible for recordkeeping duties as assigned. Overall,

the foodservice manager will be responsible for making sure that critical information is being

recorded and that records are filed in the proper place. Employees and substitute staff will be

trained on recordkeeping. Recordkeeping procedures are outlined below and also may be

included in standard operating procedures.

Recordkeeping Procedure

• All pertinent information on temperatures, times, and actions taken to correct problems will be kept on clip boards in the kitchen for easy use.

• All applicable forms for daily records will be replaced on a weekly basis or sooner, if necessary.

• In the case of weekly records, forms will be replaced on a monthly basis. • All completed forms will be filed in the manager’s office. • The foodservice manager is responsible for making sure that all forms are updated,

available for use, and filed properly after completion. • The foodservice manager is also responsible for educating all foodservice personnel

on the use and importance of recording critical information.

91


Recordkeeping

DOCUMENTATION (RECORDS) DOCUMENTATION SCHEDULE Food Production Records End Point Cooking Temperature _______________ Time and Temperature for Holding _______________

________________________ _______________ ________________________ _______________

Equipment Temperature Records Receiving Logs _______________ Freezer Log _______________ Cooler Log _______________ Thermmeter Calibration _______________ Storage Room Logs _______________ ______________________ _______________ Review Records Food Safety Checklist _______________ Manager’s Checklist _______________ ______________________ _______________ ______________________ _______________ Training Logs _______________ Correcting Problems Records _______________

9292


Reviewing and Revising the Food Safety Program

The school foodservice manager will review the school food safety program at the beginning

of each school year and when any significant changes occur in the operation. The Food Safety

Program Review Checklist included in this document will be used for the review.

Source: U. S. Department of Agriculture, Food and Nutrition Service. (June 2005). Guidance for school food authorities: Developing a school foodservice program based on the process approach to HACCP principles.

93


Food Safety Program Review Checklist

1. Documents to review ___ Standard Operating Procedures ___ Food Preparation Process Charts ___ Control Measures in the Process Approach ___ Correcting Problems 2. Monitoring recordkeeping. Choose at random one week from the previous four weeks. Type of Record (SOP, Temperature Log, Correcting Problems, etc.)

Monitoring Frequency and Procedure (How often? Initialed and dated? Etc.)

Record Location (Where is record kept?)

Describe the strengths or weaknesses with the current monitoring or recordkeeping methods.

Who is responsible for verifying that the required records are being completed and properly maintained?

Describe the training that has been provided to support the food safety program.

Do the managers and staff demonstrate knowledge of the plan?

Have there been any changes to the menu or operation (new equipment, etc.)?

Was the plan modified because of these changes?

94