Food Safety Plan.HACCP - TN SNP Education Eventstnsnp.com/files/events/52/sample HACCP Plan.doc · Web viewUnpeeled fresh fruit and vegetables that are served whole or cut into pieces

School Food Safety PlanBased on the Process Approach

to HACCP(INSERT SYSTEM NAME) (INSERT SCHOOL NAME)

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Table of Contents

Page

Introduction and Purpose of Food Safety Plan……………………………..Program Overview and Facility Description…….……………………………

Standard Operating Procedures (Step 1) 1.0 Personnel 1.1 Employee Training…………………………………………....

1.2 New Employee Orientation……………….………………….. 1.3 Washing Hands……………………………………..……….… 1.4 Employee Health and Personal Hygiene……………………

1.5 Employee Eating and Drinking in the Workplace………….. 1.6 Contact with Blood or Body Fluids……………………………

2.0 Facility-wide 2.1 Use of Thermometers………………...………………………. 2.2 Calibrating Thermometers……………………. ……..…..….. 2.3 Preventing Cross-Contamination during Storage

and Preparation ………………………………………… 2.4 Using Suitable Utensils when Handling

Ready-to-Eat Foods ………………………….……….. 2.5 Glove Usage…………………………………………………… 2.6 Equipment and Cleaning Schedules……..………………….

2.7 Cleaning and Sanitizing Food Contact Surfaces…………… 2.8 Laundry and Linen Usage..…………………………………… 2.9 Machine Warewashing…..………………………………….… 2.10 Manual Warewashing…………………………… …………. 2.11 Storing and Using Poisonous or Toxic Chemicals……….. 2.12 Pest Control………………………….. ……………………… 2.13 Operating in Power Outage…………….…………………… 2.14 Visitors in the Kitchen………………………………………… 2.15 Handling a Food Recall…………………………………..…… 2.16 Responding to a Foodborne Illness Complaint……..………

2.17 Responding to a Chemical or Physical Hazard Complaint ………………………………………..

2.18 Tasting Method………………………………………………… 2.19 Ice Machine Usage…………………………………………...

3.0 Receiving 3.1 Receiving Deliveries…………………………………………….

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Table of Contents (cont.)

PageStandard Operating Procedures (cont.)

4.0 Storing 4.1 Storage……………..………………………………………..…..

5.0 Preparation5.1 Thawing Foods………………………………………………..…5.2 Controlling Time and Temperature during Preparation………5.3 Washing Fruits and Vegetables………………………………..5.4 Sack Lunches…………………………..…………………….….

6.0 Cooking6.1 Cooking Potentially Hazardous Foods…………………..…….

7.0 Serving and Holding 7.1 Date Marking Ready-to-Eat Potentially hazardous Foods….7.2 Holding Hot and Cold Potentially Hazardous Foods…………7.3 Preventing Contamination at Food Bars………………………7.4 Serving Food……………………………………………………..

8.0 Cooling8.1 Cooling Potentially Hazardous Foods8.2 Use and Handling of Leftovers

9.0 Reheating9.1 Reheating Potentially Hazardous Foods

10.0 Transporting10.1 Transporting Food to Remote Sites

(Satellite Kitchens)………………………………………..

11.0 Program Maintenance11.1 Verification……………………………………………………….11.2 Self Inspection and Monitoring…………………………………11.3 Record Keeping and Documenation…………………………..11.4 Procurement……………………………………………………..

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Food Preparation Action Plan ……………………………………………Menu Items by Process Category ……………………………….

Control Measures and CCPs Process 1 ………………………………………………………. Process 2 ………………………………………………………. Process 3 ……………………………………………………….

Monitoring ………………………………………………………………….. Summary Table for Monitoring and Verifying …………………..

Corrective Action ……………………………………………………………

Recordkeeping ……………………………………………………………..

Review Manager’s Checklist ………………………………………………….

Glossary of Terms ..........…………………………………………………….

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Introduction:

Purpose of a School Food Safety Program:Section 111 of the Child Nutrition and WIC Reauthorization Act of 2004 (Public Law 108-265) amended section 9(h) of the Richard B. Russell National School Lunch Act by requiring school food authorities (SFAs/LEAs) to implement a food safety program for the preparation and service of school meals served to children. The program must be based on Hazard Analysis and Critical Control Point (HACCP) principles and conform to guidance issued by the Department of Agriculture (USDA). All SFAs/LEAs must have a fully implemented food safety program that complies with HACCP principles or with this optional guidance no later than the end of the 2005 – 2006 School Year.

The purpose of a school food safety program is to ensure the delivery of safe foods to children in the school meals programs by controlling hazards that may occur or be introduced into foods anywhere along the flow of the food from receiving to service (food flow). An effective food safety program will help control food safety hazards that might arise during all aspects of food service (receiving, storing, preparing, cooking, cooling, reheating, holding, assembling, packaging, transporting and serving). There are two types of hazards: 1) ones specific to the preparation of the food, such as improper cooking for the specific type of food (beef, chicken, eggs, etc.) and 2) nonspecific ones that affect all foods, such as poor personal hygiene. Specific hazards are controlled by identifying Critical Control Points (CCPs) and implementing measures to control the occurrence or introduction of those hazards. Nonspecific hazards are controlled by developing and implementing SOPs. This school food safety program should control both specific and nonspecific hazards and consist of SOPs and a written plan for applying the basic HACCP principles. HACCP principles have been adapted to help ________district name_______________ develop an overall school food safety program for their jurisdiction and HACCP-based food safety plans tailored specifically for each school foodservice site within their jurisdiction.

The following schools are in the ________________ district:List Schools

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Program Overview and Facility Description Date Updated: ____________

School Nutrition Program: ________________________________________

Cafeteria Site Name: ____________________________________________

Address: __________________________________________________

Manager Name: ________________________________________________

The program follows the USDA guidance on developing a food safety program based on the Process Approach to HACCP. This HACCP Process Approach Food Safety Plan was developed by ________________ _______________.

School Nutrition Program Staff: ____ Manager(s) ____ Staff

Average Daily Participation : Breakfast: ___________ Lunch: ____________

Customers Include:[ ] Students (list grades): ___________ [ ] Adults (teachers, administrators)[ ] Visitors (parents, volunteers [ ] Employees (SNP Staff)

Equipment (List Equipment and how many of each):

___ Stand Mixer ___ Table Mixer ___ Food Processor___ Walk-In Freezer ___ Reach-In Refrigerators ___ Walk-In Cooler___ Convection Ovens ___ Combination Ovens ___ Microwave ___ Steamers ___ Jacketed Kettle (pressure) ___ Milk Coolers___ Heated Cabinets ___ Can Opener ___ Carts (metal)___ Carts (plastic) ___ Heated Serving Units ___ Tilting Skillet___ Slicer ___ VCM ___ Dishmachine___ Handwashing Sinks ___ Washing Machine ___ Dryer___ ________________ ___ _______________ ___ ________________ ________________ ___ _______________ ___ ________________ ________________ ___ _______________ ___ ________________ ________________ ___ _______________ ___ _____________

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___ ________________ ___ _______________ ___ ________________ ________________ ___ _______________ ___ ________________ ________________ ___ _______________ ___ ________________ ________________ ___ _______________ ___ ________________ ________________ ___ _______________ ___ ________________ ________________ ___ _______________ ___ _____________Thermometers: How Many? _____ A: _____________________________ Type: ____________________________B. _____________________________ Type: ____________________________C. _____________________________ Type: ____________________________D. _____________________________ Type: ____________________________E. _____________________________ Type: ____________________________

Equipment Thermometers: [ ] Milk Coolers [ ] Reach In Refrigerators [ ] Walk In Refrigerators[ ] Walk In Freezer [ ] Dry Storage Area [ ] Hot hold Units[ ] Dishmachine [ ] Back up Thermometers [ ] Serving Line (staff)[ ] Preparation Area (staff) [ ] Receiving (staff)[ ] Other: ________________________________

Menu: ____________________________________ [ ] Cycle Menu is made by Manager[ ] Cycle Menu is made by Central Office

Recipes: [ ] USDA [ ] Local [ ] Other: List ____________________________

Preparation Type: ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Special Events: [ ] Student Field Trips (meal preparation – cold sack lunches)[ ] Banquets (after school hours)[ ] School Day Special Functions (List): ____________________________________[ ] Nutrition Education (using food/equipment)[ ] Other: ___________________________________________________________

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STANDARD OPERATING PROCEDURES (SOP)

Foodservice staff will be made aware of all standard operating procedures (SOPs) during initial and in ongoing training. All food service managers and employees should adhere to the SOPs to effectively control and prevent hazards. SOPs lay a strong foundation for your overall school food safety program. SOPs are step-by-step written instructions for routine food service tasks that affect the safety of food (‘nonspecific’ hazards), such as proper dishwashing procedures, or for tasks that are a part of the HACCP-based plan (specific hazards), such as proper cooking procedures. Each SOP includes instructions on monitoring, documentation, corrective actions, and periodic review of the procedures they cover.

Table of ContentsDescription of Program Overview and FacilityStandard Operating Procedures (Step 1)Detailed SOPsFood Preparation Action PlanCategorize Menu Items by Process (Step 2)Identify Control Measures and CCPs (Step 3)Monitoring (Step 4)Food Safety ChecklistCorrective Action (Step 5)Recordkeeping (Step 6)Forms (Listed here)Review (Step 7)Manager’s Checklist

STANDARD OPERATING PROCEDURES (SOP)The Major Categories for Standard Operating Procedures for are listed below. Each SOP will be attached to this food safety program. Foodservice staff will be made aware of all SOPs during initial and in ongoing training. 1) Personnel 2) Facility-Wide 3) Receiving 4) Storing 5) Preparation 6) Cooking 7) Holding/Serving 8) Cooling 9) Reheating

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10) Preparation11) TransportingNote: All applicable SOPs should be documented and included in the writtenprogram. The SOPs have been modified for each school site in the ____district___ .

SOPs for (INSERT SCHOOL NAME) are listed below. Standard Operating Procedures Date of

Implementation1.0 Personnel 1.1 Employee Training 1.2 New Employee Orientation 1.3 Washing Hands 1.4 Employee Health and Personal Hygiene 1.5 Employee Eating and Drinking in the Workplace 1.6 Contact with Blood or Body Fluids

2.0 Facility-wide 2.1 Use of Thermometers 2.2 Calibrating Thermometers 2.3 Preventing Cross-Contamination During Storage and Preparation 2.4 Using Suitable Utensils When Handling Ready-to-Eat Foods 2.5 Glove Usage 2.6 Equipment and Cleaning Schedules 2.7 Cleaning and Sanitizing Food Contact Surfaces 2.8 Laundry and Linen Usage 2.9 Machine Warewashing 2.10 Manual Warewashing 2.11 Storing and Using Poisonous or Toxic Chemicals 2.12 Pest Control 2.13 Operating in Power Outage 2.14 Visitors in the Kitchen 2.15 Handling a Food Recall 2.16 Responding to a Foodborne Illness Complaint 2.17 Responding to a Chemical or Physical Hazard Complaint 2.18 Tasting Method 2.19 Ice Machine Usage 3.0 Receiving 3.1 Receiving Deliveries

4.0 Storing 4.1 Storage 4.2 Segregating Damaged Goods 4.3 Rotating Stock Using FIFO

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5.0 Preparation 5.1 Thawing Foods 5.2 Controlling Time and Temperature during Preparation 5.3 Washing Fruits and Vegetables 5.4 Sack Lunches

6.0 Cooking 6.1 Cooking Potentially Hazardous Foods

7.0 Serving and Holding 7.1 Date Marking Ready-to-Eat, Potentially Hazardous Food 7.2 Holding Hot and Cold Potentially Hazardous Foods 7.3 Preventing Contamination at Food Bars 7.4 Serving Food

8.0 Cooling 8.1 Cooling Potentially Hazardous Foods 8.2 Use and Handling of Leftovers

9.0 Reheating 9.1 Reheating Potentially Hazardous Foods

10.0 Transporting 10.1 Transporting Food to Remote Sites (Satellite Kitchens)

11.0 Program Maintenance 11.1 Verification 11.2 Self Inspection and Monitoring 11.3 Record Keeping and Documentation 11.4 Procurement

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STANDARD OPERATING PROCEDURES

PERSONNEL

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1.1 Employee Training

PURPOSE: To minimize the risk of foodborne illness or injury by training all foodservice employees on food safety standard operating procedures (SOPs).

SCOPE: This procedure applies to all foodservice employees.

KEY WORDS: Training, Standard Operating Procedures (SOPs), Right-to-Know

INSTRUCTIONS:1. All foodservice employees must:

Complete Right-to-Know training each year. Complete Safety and Sanitation Training annually. Or Serving It Safe or?

Hours? Meet with cafeteria manager to receive training on SOPs. Review each SOP with supervisor. Each SOP will be discussed thoroughly

with implications for food safety described. Ask questions of supervisor if policy or procedure is not clear.

2. The cafeteria manager will: Schedule time for the training sessions. Inform employees of the purpose and time of each session. Explain the purpose of each SOP. Discuss the details of each SOP. If employees have questions, please note

and follow up, if appropriate. After reviewing all procedures, supervisor should request employees to sign

the Training Session Roster to indicate understanding and agreement. The manager will maintain the roster.

Remind employees of the location of the school’s Standard Operating Procedures and Food Safety Plan/HACCP Plan.

Thank employees for participating, Emphasize again the priority of food safety and the involvement of every staff member.

MONITORING: The School Nutrition Program supervisor will review the training records (Training Sessions Roster and the Summary Table of Food Safety Training) to see that all foodservice employees have been trained on all SOPs.

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PERSON(S) RESPONSIBLE FOR MONITORING (LIST):

CORRECTIVE ACTION:Train any foodservice employee who has not been trained on all SOPs

VERIFICATION AND RECORD KEEPING: Each foodservice employee will sign the Training Session Roster to indicate understanding and agreement with SOPs. Using the roster, the foodservice manager will complete the Summary Table of Food Safety Training following each training session. The Training Session Rosters and Summary Table of Food Safety Training are to be kept on file for a minimum of 3 years plus the current year.

PERSON(S) RESPONSIBLE FOR VERIFICATION AND RECORD KEEPING (LIST):

DATE IMPLEMENTED: __________________BY: _______________________

DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:

SOP TRAINING DATE: ____________________

STAFF TRAINED (ALL STAFF SIGN):

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1.2 New Employee Orientation

PURPOSE: To minimize the risk of foodborne illness or injury by training all foodservice employees on food safety / HACCP plan and standard operating procedures (SOPs).


KEY WORDS: Training, Standard Operating Procedures (SOPs), HACCP

INSTRUCTIONS:All new foodservice employees will receive training on basic food safety procedures during the first day of employment.1. All employees in foodservice must:

Meet with Cafeteria Manager to receive training on basic food safety procedures.

Review each point in the Food Safety Checklist with cafeteria manager. Each procedure will be discussed thoroughly with implications for food safety described.

Ask questions of cafeteria manager if policy or procedure is not clear. Read, sign, and date the statement at the end of the checklist, indicating

understanding and agreement with stated procedures. Cafeteria Manager also must sign and date form.

Receive a signed copy of the document.The Cafeteria Manager or SNP Supervisor will:1. Schedule 20-30 minutes for the orientation session .2. Inform new employees of the purpose and time of the session. 3. Explain the purpose of the checklist to employees.4. Discuss each policy and procedure on the checklist. Refer to the Food Safety

Program and Standard Operating Procedures as necessary. Check off each procedure as it is discussed. If employees have questions, please note and follow up, if appropriate.

5. After reviewing all procedures, supervisor should request employees to read, sign, and date the statement at the end of the form, indicating understanding and agreement. The supervisor also should sign and date the form.

6. Provide a copy of this form to each employee. Inform employees that a copy will be placed in their personnel file. If a copy is required for the Human Resources department, provide it and inform employees.

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7. Remind employees of the location of a copy of the School Nutrition Food Safety Plan/HACCP Plan and Standard Operating Procedures.

8. Thank employees for participating. Emphasize again the priority of food safety and the involvement of every staff member.

MONITORING:The School Nutrition Program Supervisor will review the training records (Training Sessions Roster and the Summary Table of Food Safety Training) to see that all NEW foodservice employees have been trained on all SOPs.


CORRECTIVE ACTION:Train any NEW foodservice employee who has not been trained on all SOPs

VERIFICATION AND RECORD KEEPING: Each foodservice employee will sign the Training Session Roster and Checklist to indicate understanding and agreement with SOPs. Using the roster, the foodservice manager will complete the Summary Table of Food Safety Training following each training session. The Training Session Rosters and Summary Table of Food Safety Training are to be kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:

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1.3 Washing Hands

PURPOSE: To prevent foodborne illness by contaminated hands.

SCOPE: This procedure applies to anyone who handles, prepares, and serves food.

KEY WORDS: Handwashing, Cross-Contamination

INSTRUCTIONS:3. Train foodservice employees on using the procedures in this SOP.4. Follow State or local health department requirements.5. Post handwashing signs or posters in a language understood by all foodservice

staff near all handwashing sinks, in food preparation areas, and restrooms.6. Use designated handwashing sinks for handwashing only. Do not use food

preparation, utility, and dishwashing sinks for handwashing.7. Provide warm running water, hand-cleaning soap or detergent, and a single use

disposable papertowels or hand-drying device to dry hands. Provide a waste container at each handwashing sink and/or near the door in restrooms.

8. Keep handwashing sinks accessible anytime employees are present.9. Maintain cleanliness and good repair for soap dispensers, hand-drying devices,

and all related fixtures.10.Wash hands:

After using the toilet (NOTE TN CODE: Hands will be washed twice after using the toilet – once in the restroom area and one in the work area).

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

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11.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 20 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 faucets in a sanitary fashion using a paper towel in order to prevent

recontamination of clean hands Use paper towel to open door when exiting the restroom

(INCLUDE THE FOLLOWING IF USING A HAND SANITIZER)12.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 cafeteria employees’

handwashing practices 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. Supply handwashing sinks with proper hand-cleaning soap or detergent, sanitary

single use disposable towels or hand-drying device providing heated air immediately.

4. Keep all soap dispensers, hand-drying devices, and all related fixtures clean and in good repair.

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5. Retrain employee to make certain proper handwashing procedure.

VERIFICATION AND RECORD KEEPING:The foodservice manager will complete the Food Safety Checklist weekly to indicate that monitoring is being conducted as specified. The Food Safety Checklist is to be kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



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1.4 Employee Health and Personal Hygiene

PURPOSE: To prevent contamination of food or food contact surfaces by foodservice employees. To prevent the introduction of physical and biological hazards in food or on food contact surfaces.

SCOPE: This procedure applies to foodservice employees who handle, prepare, or serve food.

KEY WORDS: Personal Hygiene, Cross-Contamination, Contamination, Physical Hazard

INSTRUCTIONS:1. Train foodservice employees on using the procedures in this SOP. 2. Follow State or local health department requirements.3. All employees in school foodservice must:

Grooming: Report to work clean – clean hair, teeth brushed, bathed and wearing

deodorant Wash hands properly, frequently, and at the appropriate times. Refer the

Washing Hands SOP. Maintain short, clean, and polish-free fingernails. No artificial nails are

permitted in the food production area Proper Attire: Wear appropriate clothing –Clean uniform with sleeves and clean non-skid

close-toed work shoes (or leather tennis shoes) that are comfortable for standing and working on floors that can be slippery) Full length pants or long skirts should be worn.

Run lint brush over external cloths prior to wearing apron and entering preparation area.

Wear school-issued apron on site. Plastic? Vs. Cloth? o Do not wear apron to and from work.o Take off apron before using the restroom.o Change apron if it becomes soiled, stained, or contaminated (such as with

raw meat juices).o Change apron when changing job duties (example from vegetable

preparation to serving; from dishroom to serving)

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Wear disposable gloves with any cuts, sores, rashes, or lesions. Gloves generally are worn when handling ready-to-eat foods that will not be heat-treated again. Gloves should be worn when serving food.

Change disposable gloves as often as handwashing is required. Wash hands after discarding gloves. Refer to Washing Hands SOP. Change gloves when changing job duties.

Hair Restraints and Jewelry: Wear a hair net or bonnet in any food production area so that all hair is

completely covered. Wear suitable and effective hair restraint (such as hairspray or long hair

pulled up off the collar) in any food production area. Keep beards and mustaches neat and trimmed. Beard restraints are required. Refrain from wearing jewelry in the food production area.

o Only a plain wedding band and a watch are permitted.o No necklaces, bracelets, and/or dangling jewelry are permitted.o No earrings or piercings that can be removed are permitted. o Only one secured lapel pin allowed.

Illness: Report flu-like symptoms, diarrhea, and/or vomiting to the cafeteria manager. Disallow personnel with a communicable disease that can be transmitted by

foods or who is a carrier of organisms that cause such disease or while afflicted with a boil, an infected wound, or an acute respiratory infection. Inform cafeteria manager.

NOTE: A food employee who suffers from any of the illnesses or medical symptoms or meets any of the high risk conditions in the Food Code may transmit disease through the food being prepared. The person in charge must first be aware that an employee or prospective employee is suffering from a disease or symptom listed in the Code before steps can be taken to reduce the chance of foodborne illness. Some of the symptoms that must be reported may be observed by the person in charge. However, food employees and applicants share a responsibility for preventing foodborne illness and are obligated to inform the person in charge if they are suffering from any of the symptoms, high risk conditions, or medical diagnoses listed in the Code and food employees must comply with restrictions or exclusions imposed upon them. *SEE BELOW.

Cuts, Abrasions, and Burns: Inform cafeteria manager of all wounds.Smoking, Eating, and Gum Chewing: Disallow smoking or chewing tobacco on school grounds. Smoke only in designated areas. No smoking or chewing tobacco shall

occur inside production facilities Eat and drink in designated areas. An employee may drink from a closed beverage container located in

manager’s office, if the container is handled to prevent the contamination of the employee’s hands, the container, any exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.

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Refrain from chewing gum or eating candy during work in a food production area.

Tasting Food: 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 dishroom. Never reuse a spoon or container that has already been used for tasting.

Wash hands immediately.

MONITORING:A designated foodservice employee will inspect employees when they report to work to be sure that each employee is following this SOP. 1. A designated foodservice employee will monitor that all foodservice employees

are adhering to the personal hygiene policy during all hours of operation.



SOP. 2. If an employee reports to work inappropriately groomed or attired, he/she will

be asked to take the appropriate measures to correct the problem immediately, or sent home to correct the problem, whichever is most appropriate.

3. If an employee reports to work with flu-like symptoms, diarrhea, and/or vomiting, or infected with a communicable disease he/she will be sent home, or reassigned non-food related duties or sick leave, whichever is most appropriate. *SEE BELOW.

4. Treat and bandage any cut, abrasion, or burn that has broken the skin. When hands are bandaged, single-use gloves must be worn.

5. 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.

6. Discard affected food.

VERIFICATION AND RECORD KEEPING:The cafeteria manager will verify that foodservice employees are following this SOP by visually observing the employees during all hours of operation. The cafeteria manager will complete the Food Safety Checklist weekly. 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 3 years plus the current year.

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DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



*2-201.11 The permit holder shall require food employee applicants, to whom a conditional offer of employment is made, and food employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or applicant shall report the information in a manner that allows the person in charge to prevent the likelihood of foodborne disease transmission, including the date of the onset of jaundice or of an illness specified under ¶ (C) of this section, if the food employee or applicant A) is diagnosed with an illness due to 1) Salmonella Typhi, 2) Shigella, 3) Shiga toxin - producing Escherichia coli, or 4) Hepatitis A.

*Disease or Medical Condition - Responsibility of the Person in Charge to Require reporting by food employees and applicants.*- 2-201.11 D) meets one or more of the following high risk conditions: 1) is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella spp., shiga toxin producing Escherichia coli, or hepatitis A virus including an outbreak at an event such as a family meal, church supper, or festival because the food employee or applicant a)touched food implicated in the outbreak, b) consumed food implicated in the outbreak, or c) consumed food at the event prepared by a person who is infected or ill with the infectious agent that caused the outbreak or who is suspected of being a shedder of the infectious agent, 2) lives in the same household as, and has knowledge about, a person who is diagnosed with a disease caused by S. Typhi, Shigella spp., shiga toxin producing Escherichia coli, or hepatitis A virus, or 3) lives in the same household as, and has knowledge about, a person who attends or works in a setting where there is a confirmed disease outbreak caused by S. Typhi, Shigella spp., shiga producing Escherichia coli, or hepatitis A virus.

*Release of Food Employees from Restriction or Exclusion. 2-201.13 - The regulatory authority shall release a food employee from restriction or exclusion to law and the following conditions: A) A food employee who was infected with Salmonella Typhi if the food employee's stools are negative for S. Typhi based on testing of at least 3 consecutive stool specimen cultures that are taken: 1) Not

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earlier than 1 month after onset, 2) At least 48 hours after discontinuance of antibiotics, and 3) At least 24 hours apart; and B) If one of the cultures taken as specified in (A) Of this section is positive, repeat cultures are taken at intervals of 1 month until at least 3 consecutive negative stool specimen cultures are obtained. C) A food employee who was infected with Shigella spp. or shiga toxin producing Escherichia coli if the employee's stools are negative for Shigella spp. or shiga toxin producing Escherichia coli based on testing of 2 consecutive stool specimen cultures are taken: 1) Not earlier than 48 hours after discontinuance of antibiotics; and 2) At least 24 hours apart. D) A food employee who was infected with hepatitis A virus if: 1) Symptoms cease; or 2) At least 2 blood tests show falling liver enzymes.1.5 Employee Eating and Drinking in the Workplace

PURPOSE: To prevent contamination of food by foodservice employees.

SCOPE: This procedure applies to foodservice employees who handle, prepare, or serve food. Refer to Employee Health and Personal Hygiene SOP, 1.4.

KEY WORDS: Personal Hygiene, Cross-Contamination, Contamination

Foodservice employees will take breaks and eat meals in a specified area(s) away from production and service. Employees will drink beverages in a specified area(s) away from production and service.

All employees in school food service must:1. Take breaks and meals in a designated area or areas away from production and

service.2. Wash hands before returning to any food service area.3. Avoid eating food in production areas and serving areas.

The Cafeteria Manager will:1. Inform all foodservice staff of locations of breaks and meals.2. Establish length of breaks and meals. 3. Observe all employees daily to make certain that they are following procedures.4. Follow-up as necessary.

MONITORING:1. A designated foodservice employee will monitor that all foodservice employees

are adhering to this SOP during all hours of operation.



SOP.

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2. Discard affected food.




DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



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1.6 Contact with Blood or Body Fluids

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

Blood and other bodily fluids will be handled so as to minimize the possibility of cross contamination.

All employees in school foodservice must: 1. Contain the source of the blood.2. Wear disposable gloves when exposed to blood or bodily fluids to minimize the

risk of contamination.3. Dispose of contaminated gloves so that they do not come in contact with other

people, food, or equipment. Dispose of any contaminated foods.4. Clean and sanitize any affected food contact surfaces.5. Follow procedures and training requirements as outlined by the school

administration. 6. Seek assistance from someone trained to handle blood or bodily fluids, such as

a school nurse, as needed.NOTE: A Blood-Borne Pathogens Kit should be located in the school, to be used when handling blood is necessary. If a kit is not available, contact the designated person to clean-up blood and other bodily fluids. Custodian? Who?

The Cafeteria Manager will:1. Review practices with all employees as part of new employee orientation.2. Follow up as necessary.

MONITORING:1. A designated foodservice employee will monitor that all foodservice employees

are adhering to this SOP during all hours of operation.


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SOP. 2. Contact school administration if designated school personnel are not responding

to clean-up calls.3. Discard any foods that may have been contaminated.4. Remove any containers immediately for cleaning and sanitizing.5. Contact nurse for additional assistance.




DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



26


FACILITY-WIDE

27

2.1 Use of Thermometers

PURPOSE: To prevent foodborne illness by ensuring that correctly calibrated thermometers are properly used to determine accurate food temperatures.

SCOPE: This procedure applies to foodservice employees who receive, prepare, hold, serve, cook, cool, and store food.

KEY WORDS: Thermometers, Calibration, End-Point Cooking Temperature, Internal Temperature

INSTRUCTIONS:1. Train foodservice employees on using the procedures in this SOP. 2. Follow the food thermometer manufacturer’s instructions for use. Use a food

thermometer that measures temperatures from 0 ºF (-18 ºC) to 220 ºF (104 ºC) and is appropriate for the temperature being taken. For example: Use bimetallic, dial-faced stem thermometers when measuring the

temperatures of foods. Use only oven-safe, bimetallic thermometers when measuring temperatures

of food while cooking in an oven.3. Keep thermometers and their storage cases clean, sanitized, stored safely, and

easily-accessible to foodservice employees during all hours of operation. To Sanitize: Wash probe of thermometer by hand with warm, soapy water. Do NOT

immerse dial in water. Rinse the probe with clean, warm water. Sanitize the probe with an approved food contact surface sanitizing solution,

sanitizing swabs or with alcohol swabs. (MAKE SURE ENVIRONMENTALIST APPROVES OF CHEMICALS AND/OR SWABS).

Air dry. Air drying minimizes the risk of contamination of the probe. Store in clean case or sleeve.

4. Temperatures must be taken at critical steps throughout the flow of food using the following procedures: Use a calibrated thermometer. Refer to Calibrating Thermometers SOP. Clean and sanitize food thermometer before each use. Refer to Cleaning and

Sanitizing Food Contact Surfaces SOP for the proper procedure to follow. Insert the end of the sanitized thermometer into one of the following locations,

depending on the type of food:

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o the thickest part of the product for meat, poultry, or fish avoiding any boneo the center of the itemo between two packages of refrigerated or frozen packaged foodso until at least 2 inches are submersed in milk and other liquidso by folding the bag over the stem of the thermometer or probe for bulk milk

or liquids Wait 10-15 seconds. Take 2 temperatures in different locations since product temperatures can

vary throughout the food item. Make sure the tip of the thermometer does not poke through the food. Identify corrective actions if appropriate temperatures are not met.

NOTE: Bimetallic stemmed thermometers have a dimple that indicates the end of the sensing region. These thermometers must be inserted 2 to 3 inches into the food product to obtain an accurate reading. Most digital stemmed thermometers (thermistors) and thermocouples (digital) are “tip sensitive” meaning that an accurate reading can be obtained by inserting the tip end. That is why these thermometers may be used for taking temperatures of thin foods. Insert thermometer and wait at least 10-15 seconds to get an accurate internal temperature reading.5. Thermometers should be stored in:

Separate drawer or section of a drawer. Thermometer dispensers with sanitizing solution. Silverware container from dish machine may be placed in work area upside

down and thermometers can be placed in holes. This prevents thermometers from rolling off the countertop, yet keeps them handy for use.

6. Temperatures of Storage and Work Areas must be monitored daily. The standards for storage areas should be maintained as indicated below: Storeroom for dry goods: 50 °F to 70 °F Refrigeration equipment—walk-in refrigerators, reach-in refrigerators, milk

coolers: below 41 °F Freezers: at or below 0 °FNOTE: The best time to document any cold storage equipment is during the high-usage time of the day, not upon arrival to the cafeteria.

7. Equipment of which temperatures must be monitored: Cooking - Ovens: temperature on dial setting

o Ovens should be calibrated annually by maintenance or manufacturer’s representative.

Holding Equipment - Hot Holding Cabinets: at 140 °F or above Cold Holding Cabinets: below 41 °F Dish Machine - 180 °F final rinse temperature for high temperature dish

machines (water must be at least 160 °F when it comes in contact with the surface of the tray, dish, or other item being sanitized). Follow manufacturer’s instructions.

NOTE: Not all schools have a high temperature dish machine. Omit this piece of equipment from your discussion if your school or district uses disposables, does not have a dish machine, or has a dish machine that uses chemical sanitizers.

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8. Document temperatures on appropriate temperature log noting any corrective action. Temperatures taken during food preparation are documented immediately to make certain food is cooked to the appropriate internal end-point temperature.FIND ERRORS IN CHART THAT FOLLOWS. DELETE THIS SENTENCE IN YOUR FINAL FOOD SAFETY PLAN.

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MONITORING: A designated employee will continually monitor the use of thermometers to make certain that they are being used properly and temperatures recorded on the appropriate form.SEE APPENDIX. MAKE COPY OF CHART AND POST IN CAFETERIA.



SOP.2. Retrain employees who are using food thermometers improperly.

VERIFICATION AND RECORD KEEPING:The foodservice manager will verify that foodservice employees are using thermometers properly by making visual observations of the employees during the temperature-taking process and all operating hours. The foodservice manager will

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complete the Food Safety Checklist weekly. The Food Safety Checklist is to be kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



2.2 Calibrating Thermometers

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PURPOSE: To prevent foodborne illness by ensuring that thermometers used are correctly calibrated for accuracy.

SCOPE: This procedure applies to foodservice employees who receive, prepare, hold, serve, cook, cool, and store food.

KEY WORDS: Thermometers, Calibration

INSTRUCTIONS:1. Train foodservice employees on using the procedures in this SOP.2. Follow State or local health department requirements. 3. Foodservice employees will use the ice-point method method to verify the

accuracy of food thermometers. This is known as calibration of the thermometer.a. To use ice-point method: Insert the thermometer probe into a cup of crushed ice. Add enough cold water to remove any air pockets that might remain (half ice

and half water). Stir the ice/water mixture. Insert thermometer into the container (not touching sides or bottom of

container). Allow the temperature reading to stabilize (about 10 seconds) before reading

temperature. Read temperature. Temperature measurement should be 32 ºF (+ 2 ºF) [or 0

ºC (+ 1 ºC)]. If not, adjust according to manufacturer’s instructions. Insert thermometer into mixture again. The reading should be stabilized. If

not, adjust again. Log calibration.

NOTE: Staff should be assigned thermometers and should calibrate assigned thermometers.4. Thermometers should be calibrated when:

Newly purchased Dropped or bumped Extreme temperature changes occur (when temping a cold food and then a

hot food; it is recommended to assign thermometers for either hot or cold function only).

Not used regularlyNOTE: All Food Thermometers will be calibrated at least weekly.

MONITORING: Foodservice employees will check the accuracy of the food thermometers: At regular intervals at least once per week. If dropped or bumped If used to measure extreme temperatures Whenever accuracy is in question

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SOP.2. For an inaccurate, bimetallic, dial-faced thermometer, adjust the temperature by

turning the dial while securing the calibration nut (located just under or below the dial) with pliers or a wrench.

3. For an inaccurate, digital thermometer with a reset button, adjust the thermometer according to manufacturer’s instructions.

4. If an inaccurate thermometer cannot be adjusted on-site, discontinue using it, and follow manufacturer’s instructions for having the thermometer calibrated.

5. Retrain employees who are calibrating food thermometers improperly.

VERIFICATION AND RECORD KEEPING:Foodservice employees will record the calibration temperature, date, any corrective action taken, if applicable, and initial/sign on the Thermometer Calibration Log each time a thermometer is calibrated. The foodservice manager will verify that foodservice employees are calibrating thermometers properly by making visual observations of the employees during the calibration process and all operating hours. The foodservice manager will review and initial the Calibration Log. The Calibration Log will be kept on file a minimum of 3 years plus the current year. The foodservice manager will complete the Food Safety Checklist weekly. The Food Safety Checklist is to be kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

35

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



2.3 Preventing Cross-Contamination During Storage and Preparation

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PURPOSE: To reduce foodborne illness by preventing unintentional contamination of food.

SCOPE: This procedure applies to anyone who is responsible for receiving, storing, preparing, and serving food.

KEY WORDS: Cross-Contamination, Food Preparation, Contamination, Storage, Receiving

INSTRUCTIONS:1. Train foodservice employees on using the procedures in this SOP.2. Follow State or local health department requirements. 3. Wash hands properly. Refer to the Washing Hands SOP.4. Avoid touching ready-to-eat food with bare hands (Refer to Using Suitable

Utensils When Handling Ready-To-Eat Foods SOP).5. Separate raw animal foods, such as eggs, fish, meat, and poultry, from ready-to-

eat foods, such as lettuce, cut melons, and lunch meats during receiving, storage, and preparation.

6. Separate different types of raw animal foods, such as eggs, fish, meat, and poultry, from each other, except when combined in recipes.

7. Store raw animal foods in refrigerators or walk-in coolers by placing the raw animal foods on shelves in order of cooking temperatures with the raw animal food requiring the highest cooking temperature, such as chicken, on the lowest shelf.

8. Separate unwashed fruits and vegetables from washed fruits and vegetables and other ready-to-eat foods.

9. Use only dry, cleaned, and sanitized equipment and utensils. Refer to Cleaning and Sanitizing Food Contact Surfaces SOP for proper cleaning and sanitizing procedure.

10.Touch only those surfaces of equipment and utensils that will not come in direct contact with food.

11.Place food in covered containers or packages, except during cooling, and store in the walk-in refrigerator or cooler.

12.Designate an upper shelf of a refrigerator or walk-in cooler as the “cooling” shelf. Uncover containers of food during the initial quick cool-down phase to facilitate cooling.

13.Clean the exterior surfaces of food containers, such as cans, boxes, and jars, of visible dirt before opening.

14.Store damaged goods in a separate location (Refer to Segregating Damaged Goods SOP).

15.Store all non-edible supplies in segregated location in dry storage area. 16.Store all chemicals and cleaning supplies in location designated for only these

items clearly labeled and away from food and food vehicles. 17.Date and label all items with month and year of receipt. 18.Date and label all sealed/covered leftovers with actual day, month, year, and

number of portions.

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MONITORING:A designated foodservice employee will continually monitor food storage and preparation to make certain that food is not cross-contaminated.



SOP. 2. Separate foods found improperly stored.3. Discard ready-to-eat foods that are contaminated by raw eggs, raw fish, raw

meat, or raw poultry.

VERIFICATION AND RECORD KEEPING:The foodservice manager will visually observe that employees are following these procedures and taking all necessary corrective actions during all hours of operation. The foodservice manager will periodically check the storage of foods during hours of operation and complete the Food Safety Checklist weekly. The Food Safety Checklist will be kept on file for a minimum of 3 years plus the current year. Foodservice employees will document any discarded food 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 Damaged and Discarded Product Log is to be kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:

38



2.4 Using Suitable Utensils When Handling Ready-to-Eat Foods

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PURPOSE: To prevent foodborne illness due to hand-to-food cross-contamination.

SCOPE: This procedure applies to foodservice employees who prepare, handle, serve, hold, or store food.

KEY WORDS: Ready-to-Eat Food, Cross-Contamination

INSTRUCTIONS:1. Train foodservice employees on using the procedures in this SOP.2. Follow State or local health department requirements.3. Use proper handwashing procedures to wash hands and exposed arms prior to

preparing or handling food or at anytime when the hands may have become contaminated. Refer to Washing Hands SOP.

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

5. Use suitable utensils when working with ready-to-eat food. Suitable utensils may include: Single-use gloves Deli tissue Foil wrap Tongs, spoodles, spoons, scoops, and spatulas

6. Wash hands and change gloves: Before beginning food preparation Before beginning a new task After touching equipment such as refrigerator doors or utensils that have not

been cleaned and sanitized After contacting chemicals When interruptions in food preparation occur, such as when answering the

telephone or checking in a delivery When handling money Anytime a glove is torn, damaged, or soiled Upon coughing or sneezing Upon touching cloths, skin, hair, or body Upon eating or drinking Upon leaving the cafeteria preparation area Upon handling non-food contact surfaces that have not been cleaned and

sanitized Anytime contamination of a glove might have occurred

MONITORING: A designated foodservice employee will visually observe that gloves or suitable utensils are used and changed at the appropriate times during all hours of operation.


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

VERIFICATION AND RECORD KEEPING:The foodservice manager will verify that foodservice workers are using suitable utensils by visually monitoring foodservice employees during all hours of operation. The foodservice manager will complete the Food Safety Checklist weekly. The designated foodservice employee responsible for monitoring will record any discarded food on the Damaged and Discarded Product Log. The Food Safety Checklist and Damaged and Discarded Food Log are kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



2.5 Glove Usage


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SCOPE: This procedure applies to foodservice employees who prepare, handle, serve, hold, or store food.

KEY WORDS: Ready-to-Eat Food, Cross-Contamination

INSTRUCTIONS:Gloves will be used for handling all ready-to-eat foods and when there are cuts, sores, burns, or lesions on the hands of food handlers.1. Train foodservice employees on using the procedures in this SOP.2. Follow State or local health department requirements.3. Use proper handwashing procedures to wash hands and exposed arms prior to

preparing or handling food or at anytime when the hands may have become contaminated. Refer to Washing Hands SOP.

All employees in school foodservice must: Wash hands thoroughly prior to putting on gloves and when gloves are

changed.NOTE: Using proper procedures to not contaminate hands may allow new gloves to be used without washing hands. It is, however, recommended to wash hands.Proper technique for removing disposal gloves to avoid contamination of hands.

a. With gloves on, using dominant hand pull non-dominant glove off. b. Using dominant hand, wad non-dominant glove into ball.c. Using (now non-gloved) non-dominant hand, place pointer finger under

glove and pull glove off with one finger and dispose – touching underside of glove to prevent contamination.

All employees in school foodservice must change gloves: Before beginning food preparation Before beginning a new task After touching equipment such as refrigerator doors or utensils that have not

been cleaned and sanitized After contacting chemicals When interruptions in food preparation occur, such as when answering the

telephone or checking in a delivery When handling money Anytime a glove is torn, damaged, or soiled Upon coughing or sneezing Upon touching cloths, skin, hair, or body Upon eating or drinking Upon leaving the cafeteria preparation area Upon handling non-food contact surfaces that have not been cleaned and sanitized Anytime contamination of a glove might have occurred If they are in continual use for four hours When finished handling raw meat and before handling cooked or ready-to-eat

foods.

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Cover cuts and sores on hands, including fingernails, with clean bandages. If hands are bandaged, clean gloves or finger cots (protective coverings) should be worn at all times to protect the bandage and to prevent it from falling into food.

The Cafeteria Manager will:1. Order powder-free, non-latex gloves in appropriate sizes.2. Observe all employees daily to make certain that they are following

procedures.3. Follow up as necessary.

MONITORING: A designated foodservice employee will visually observe that gloves are used and changed at the appropriate times during all hours of operation.



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

VERIFICATION AND RECORD KEEPING:The foodservice manager will verify that foodservice workers are using suitable utensils by visually monitoring foodservice employees during all hours of operation. The foodservice manager will complete the Food Safety Checklist weekly. The designated foodservice employee responsible for monitoring will record any discarded food on the Damaged and Discarded Product Log. The Food Safety Checklist and Damaged and Discarded Food Log are kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

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NOTES FOR REVISION:



2.6 Equipment and Cleaning Schedules (see appendix)


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KEY WORDS: Cleaning, Sanitizing, Cross-Contamination

INSTRUCTIONS:1. Train foodservice employees on using the procedures in this SOP.2. Follow State or local health department requirements.

Equipment is washed, rinsed, and sanitized after each use to make certain the safety of food served to children.

Employees who use equipment will be responsible for washing and sanitizing removable parts after each use. Steps include:1. Disassemble removable parts from equipment.2. Use the three-sink method to wash, rinse, and sanitize all parts. Verify sanitizer

concentration for each meal period and as necessary as per policy. Chemical Sanitizers must be approved for school cafeteria usage. Refer to local environmentalist or (Tennessee) Food Code. Quaternary ammonium – 200 ppm and immerse for at least 30 seconds. Iodine – 12.5-25.0 ppm and immerse for at least 30 seconds Chlorine – 50 ppm and immerse for at least 7 seconds

3. An alternative method is to run all removable parts through the warewashing machine (review manufacturer’s instructions for acceptable warewashing and chemical additives).

Wash, rinse, and sanitize all food contact surfaces of the equipment that are stationary.

Allow all parts of the equipment to air dry. Re-assemble the equipment.

The Cafeteria Manager will:1. Designate employees to clean/sanitize equipment.2. Post a daily, weekly, and monthly cleaning schedule depending on the

equipment. NOTE: SEE APPENDIX CLEANING SCHEDULES – change to match what is ACTUALLY being conducted and timeframes.

3. Conduct a visual inspection of all equipment to be certain that it is being cleaned properly.

4. Provide the supplies needed to monitor temperature and chemical concentrations.

5. Follow up as necessary.6. Maintain all MSDS Sheets for each chemical used in the cafeteria .

MONITORING: 1. A cafeteria manager will visually observe that equipment is properly cleaned at

the appropriate times during all hours of operation. 2. Staff will initial a cleaning schedule upon completion of task daily, weekly,

or monthly as designated.

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3. The cafeteria manager and SNP Supervisor will review the Department of Health’s Environmental Inspection Report. The Cafeteria Manager will review the report to all cafeteria staff indicating infractions with guidance to immediately correct the infracations.



SOP.2. Clean and sanitized equipment found to be inadequately cleaned and sanitized.

VERIFICATION AND RECORD KEEPING:The foodservice manager will verify that foodservice workers cleaning equipment by visually monitoring foodservice employees during all hours of operation. The foodservice manager will complete the Food Safety Checklist weekly. The Food Safety Checklist and Damaged and Discarded Food Log are kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



2.7 Cleaning and Sanitizing Food Contact Surfaces

PURPOSE: To prevent foodborne illness by ensuring that all food contact surfaces are properly cleaned and sanitized.

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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. Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers, carts, and equipment (including manual wares like cutting boards and can openers and electrical equipment like slicers): Before and after 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 Following each interruption of operations during which time contamination

may have occurred Any time contamination occurs or is suspected After final use of each working day

5. Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers, carts, and equipment (including manual wares like cutting boards and can openers and electrical equipment like slicers) 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.

6. If a 3-compartment sink is used, setup and use the sink in the following manner: Clean sinks prior to use. Rinse, scrape, or soak all items before washing. In the first compartment, wash with a hot detergent solution (110 oF or at the

temperature specified by the detergent manufacturer) that is kept clean and at a concentration indicated on the manufacturer’s label.

In the second compartment, rinse free of detergent and abrasives with hot, clean water. Water should be at least 110 oF.

In the third compartment, sanitize with (INCLUDE THE METHOD THAT IS USED AT THE INDIVIDUAL SCHOOL) a sanitizing solution mixed at a concentration specified on the manufacturer’s label OR by immersing in hot water at or above 170 oF for 30 seconds (dish surface temperature 160 oF). Test the chemical sanitizer concentration by using an appropriate test kit.

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A numerically scaled indicating thermometer, accurate to + 3 ºF, convenient to the sink shall be provided for frequent checks of water temperature.

(INCLUDE INFORMATION FROM THE TABLES AS APPROPRIATE)

Proper Warewashing Sink Setup

Chemical Solution

Concentration Level

Minimum Temperature

Minimum Immersion Time

Chlorine solution 50-200 ppm 75°F 1 minuteIodine solution 12.5-25.0 ppm 75°F 1 minuteA clean solution containing any other chemical sanitizing agent allowed under TDOH Chapter 1200-23-1-.02 Appendix B that will provide the equivalent bactericidal effect of a solution containing at least 50 ppm of available chlorine as a hypochlorite at a temperature of at least 75oF for 1 minute.

7. (INCLUDE ONE OF THE FOLLOWING TWO DEPENDING ON WHAT IS APPLICABLE IN THE INDIVIDUAL SCHOOL)

If a hot water sanitizing dishmachine is used: Fill dish machine tanks prior to use, utilizing the automatic filler Run dish machine for 10 minutes after being filled, but prior to being used, to

heat water. Check that soap and rinse additive dispensers have enough products for the

day’s use. Scrape and rinse all items before placing them in the machine. Load the dishwasher racks. Avoid overloading or improper loading. Place rack in machine and close door. Temperatures should be at least:

(SELECT ONE OF THE FOLLOWING DEPENDING ON THE TYPE OF DISHMACHINE IN THE SCHOOL)

Single-tank, stationary rack, dual temperature machine:o Wash - 150°F o Final Rinse - 180°F

Single-tank, stationary rack, single temperature machine:o Wash - 165°F o Final Rinse - 165°F

1. WASH 2. RINSE 3. SANITIZE110oF 110oF 170°F orSoapy Water Clear Water Chemical Sanitizer

SEE BELOW↓

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Single-tank, conveyor machine: o Wash - 160°F o Final rinse - 180°F.

Multi-tank, conveyor machine:o Wash - 150°F o Pumped Rinse - 160°F o Final Rinse - 180°F

Single-tank, pot, pan, and utensil washero Wash - 140°F o Final Rinse - 180°F

Run racks of trays and flatware through the dish machine. Remove trays and flatware from machine and allow to air dry. All dishwashing machines shall be thoroughly cleaned at least once a day or

more often when necessary to maintain them in a satisfactory operating condition.

If a chemical sanitizing dishmachine is used: Fill dish machine tanks prior to use, using the automatic filler. Run dish machine for 10 minutes after being filled, but prior to being used, to

heat water. Check that soap and rinse additive dispensers have enough products for the

day’s use. Scrape and rinse all items before placing them in the machine. Load the dishwasher racks. Avoid overloading or improper loading. Wash cycle should be maintained at least 120°F and run for a minimum of 2

minutes. Temperatures should be at least:

o Wash - 120°F and runs for a minimum of 2 minuteso Rinse - 75-120°F

Run racks of trays, dishes, and flatware through the dish machine. Remove dishes from machine, and allow to air dry. All dishwashing machines shall be thoroughly cleaned at least once a day or

more often when necessary to maintain them in a satisfactory operating condition.

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

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

49

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. (INCLUDE ONE OF THE FOLLOWING TWO DEPENDING ON WHAT IS APPLICABLE IN THE INDIVIDUAL SCHOOL) 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 Calibrating Thermometers and Use of Thermometer SOPs.

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. Dishmachine parts must be removed daily and cleaned appropriately (refer to manufacturer’s instruction manual).

(INCLUDE ANY OF THE FOLLOWING THAT ARE APPLICABLE IN THE INDIVIDUAL SCHOOL) Continually monitor the temperature and pressure gauges, if applicable, to

make certain that the machine is operating according to the data plate. Allow Dishmachine to “warm-up” prior to usage at least 10 minutes prior to usage.

For hot water sanitizing dishmachine, make certain 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.

(INCLUDE THIS IF IT IS A PART OF YOUR PROCESS) Place a thermal strip or a t-stick on a tray. Check the thermal strip (or t-stick) after it has run through the machine to make sure it has changed to black, indicating that the rinse temperature is adequately hot. The strip (or t-stick) should be taped on the Food Contact Surfaces Cleaning and Sanitizing Log with the temperature readings. If final rinse temperature does not meet the standard, do not run anything through the machine and report the problem to a supervisor immediately.

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

The Manager will order testing strips and chemical sanitizers as needed. All MSDS Sheets will be maintained in an MSDS Notebook accessible to all staff.



SOP.

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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.(INCLUDE ONE OF THE FOLLOWING TWO DEPENDING ON WHAT IS APPLICABLE IN THE INDIVIDUAL SCHOOL)

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.

(INCLUDE ONE OF THE FOLLOWING TWO DEPENDING ON WHAT IS APPLICABLE IN THE INDIVIDUAL SCHOOL) 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 make certain that the sanitizer is being pumped through 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 (IF APPLICABLE) 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 3 years plus the current year. The foodservice manager will complete the Food Safety Checklist weekly. The Food Safety Checklist is to be kept on file for a minimum of 3 years plus the current year.

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DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



2.8 Laundry and Linen Usage

PURPOSE: To make certain that clean and sanitized cloths, towels, aprons, table linens, and mop heads are used at appropriate intervals during the work period.

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KEYWORDS: Hazards, Cross Contamination INSTRUCTIONS:3. Train foodservice employees on using the procedures in this SOP.4. Follow State or local health department requirements.

All employees will make certain that clean and sanitized cloths, towels, aprons, table linens (for banquets?other), and mop heads are used at appropriate intervals during the work period. Linens used in the foodservice department for purposes of cleaning and sanitizing are not used in other areas of the school. Linens should be kept separate by functional use to minimize risk of cross contamination. All foodservice employees must:1. Use wiping cloths and other cleaning cloths for purposes of cleaning and

sanitizing, as needed. Change cloths and aprons every four hours at a minimum (refer to SOP 1.4 Employee Health and Personal Hygiene) to minimize the risk of cross contamination.

2. Soiled cleaning linens and aprons should be placed in a designated container by use and taken to the laundry area at the end of each shift and/or upon each change.

3. Transfer wet mop heads to a separate designated container to be taken to the laundry at the end of each shift. HOW DO YOU CLEAN YOUR MOP HEADS? This will minimize mold growth and infestation by pests.

In the laundry area, the following procedures are recommended:1. Linens should be washed in temperatures appropriate for color and type of fabric;

generally wash water of 120°F is recommended.2. Detergent appropriate for water type is recommended. Other cleaning agents

might include a pre-soak solution and a product to minimize mold growth, particularly in humid conditions.

3. Clean and soiled linens are to be kept separate in the laundry. Employees should wash their hands prior to handling clean linens.

4. Any linen that comes in contact with human blood or other bodily fluids should be earmarked for special treatment in the laundry. This special treatment would include soaking in a chlorine bleach solution and washing in a separate load.

5. Mop Heads that are removable – may be: _

6. Mops with non detachable heads:

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MONITORING:The Cafeteria Manager will:1. Order sufficient containers to store clean and soiled linens separately.2. Order appropriate cleaning agents to effectively clean all items laundered.3. Order mops/mop heads when needed.4. Monitor all employees to make certain that they are following procedures.5. Follow up as necessary.



SOP. 2. Clean and sanitize cloths, towels, aprons, table linens, and mop heads at

appropriate intervals during the work period. 3. Review daily, weekly, and monthly cleaning schedule with staff.

VERIFICATION AND RECORD KEEPING:Foodservice employees will record monitoring activities and any corrective action taken on the Cleaning Schedule Log. The foodservice manager will verify that foodservice employees have conducted the correct procedures by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating the Cleaning Schedule Log. The log will be kept on file for at least 3 years plus the current year. The foodservice manager will complete the Food Safety Checklist weekly. The Food Safety Checklist is to be kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:


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2.9 Machine Warewashing—Chemical Sanitizing

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PURPOSE: To make certain that all silverware, serving dishes, and utensils are washed, rinsed, and sanitized after each use. The machine for warewashing will be checked prior to each meal period to make certain that it is functioning properly.

SCOPE: This procedure applies to foodservice employees involved in cleaning, warewashing, and dishwashing.

KEY WORDS: Cleaning, Sanitizing

INSTRUCTIONS:1. Train foodservice employees on using the procedures in this SOP.2. Follow State or local health department requirements.

Employees who use the warewashing machine will be responsible for knowing how to use the machine, document its use, and properly maintain it after use. Steps include:1. Fill dish machine tanks prior to use, using the automatic filler.2. Run dish machine for 10 minutes after being filled, but prior to being used, to

heat water. 3. Check that soap and rinse additive dispensers have enough products for the

day’s use. 4. Scrape and rinse all items before placing them in the machine.5. Load the dishwasher racks. Avoid overloading or improper loading.6. Place rack in machine and close door. Check that the wash cycle is maintaining

at least 120°F and runs for a minimum of 2 minutes.7. Record the temperatures for the wash and rinse cycles and the water pressure.

Temperatures and pressure should be at least: Wash - 120°F and runs for a minimum of 2 minutes Rinse - 75-120°F Minimum water pressure for final rinse should be at 15-25 psi8. Check sanitizer concentration using appropriate test strips.9. Record the date, temperatures, water pressure, sanitizer concentration and initial the entry on the Chemical Dish Machine Monitoring Form.10. Run racks of trays, dishes, and flatware through the dish machine. How many

times does your environmentalist want wares to be run through machines? Does your chemical additive?sanitizer advise what?

11. Remove dishes from machine, and allow to air dry.

MONITORING:The dishroom employee will:1. Verify that the warewashing machine is functioning properly. 2. Inform the Manager when temperatures, sanitizer concentration, and water

pressure does not meet standards and that are recorded daily.3. Follow up as necessary.


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CORRECTIVE ACTION:The Manager will:1. Contact the Supervisor/Maintenance (USING FORM? OR PHONE CALL?)

when the machine is not functioning properly. 2. Alternative warewashing will be utilized (Refer to SOP 2.10 Manual

Warewashing)3. Usage of machine will be discontinued until repair is successful.

VERIFICATION AND RECORD KEEPING:Foodservice employees will record monitoring activities and any corrective action taken on the Dishmachine Temperature Log. The foodservice manager will verify that foodservice employees have taken the required temperatures, pressures, and the sanitizer concentration by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating Dishmachine Temperature Log. The log will be kept on file for at least 3 years plus the current year. The foodservice manager will complete the Food Safety Checklist weekly. The Food Safety Checklist is to be kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



2.10 Manual Warewashing

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PURPOSE: To make certain that all silverware, serving dishes, and utensils are washed, rinsed, and sanitized after each use.

SCOPE: This procedure applies to foodservice employees involved in cleaning, warewashing, and dishwashing.

KEY WORDS: Cleaning, Sanitizing

INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP.2. Follow State or local health department requirements.

All soiled equipment and utensils must be washed, rinsed, and sanitized after each use. The warewashing sinks will be checked prior to use to make certain chemical concentrations or sanitizing temperatures are adequate.

Employees who use warewashing sinks will be responsible for knowing how to use them properly and document concentrations and/or temperatures. Steps include:

1. Rinse, scrape, or soak all items before washing.2. Record the date, meal, sanitizer water temperature or test strip results, and

initial entry on the Manual Warewashing Monitoring Form.3. Wash items in the first sink in the detergent solution. Water temperature should

be at least 110°F. Use a brush, cloth, or scrubber to loosen soil. Replace detergent solution when suds are gone or water is dirty.

4. Immerse or spray-rinse items in second sink. Water temperature should be at least 110°F. Remove all traces of food and detergent. If using immersion method, replace water when it becomes cloudy, dirty, or suds appear.

5. Immerse items in third sink filled with hot water or a chemical-sanitizing solution. If hot water immersion is used, the water temperature must be at least 171°F. Items must be immersed for 30 seconds. If chemical sanitizing is used, the sanitizer must be mixed at the proper concentration. (Check at regular intervals with a test kit.) Water must be correct temperature for the sanitizer used. Air dry all items on a drainboard. Do not use towels to dry items.

Proper Warewashing Sink Setup:

Chemical Solution

Concentration Level

Minimum Temperature



SEE BELOW↓

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Chlorine solution25 mg/l minimum 50 mg/1 minimum100 mg/l minimum

120° F 100° F 55° F

10 seconds10 seconds10 seconds

Iodine solution 12.5-25.0 mg/l 75° F 30 secondsQuanternary

Ammonium Solution200 ppm maximum 75° F 30 seconds

MONITORING:The Cafeteria Manager will:1. Monitor employees using warewashing sinks that they are being used properly. 2. Check Manual Warewashing Monitoring Form to make certain that

temperatures or chemical concentrations meet standards and are recorded daily.3. Follow up as necessary.


CORRECTIVE ACTION:The Cafeteria Manager will:1. Retrain any foodservice employee found not following the procedures in this

SOP. 2. Not allow usage of wares not cleaned properly; wares will be cleaned, rinsed and

sanitized as listed in the chart above.3. Order testing strips and chemicals as needed.

VERIFICATION AND RECORD KEEPING:Foodservice employees will record activities and any corrective action taken on the Manual Warewashing Monitoring Form. The foodservice manager will verify that foodservice employees have taken the required temperatures and the sanitizer concentration by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating Manual Warewashing Monitoring Form. The form will be kept on file for at least 3 years plus the current year. The foodservice manager will complete the Food Safety Checklist weekly. The Food Safety Checklist is to be kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

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DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:




2.11 Storing and Using Poisonous or Toxic Chemicals

PURPOSE: To prevent foodborne illness by chemical contamination.

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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. Material Safety Data Sheets (MSDS) are stored in (INSERT LOCATION) and

updated as new chemicals are received or changes in the sheets occur. “Right to Know” training will be conducted each year. Refer the Employee Training SOP.

4. Follow manufacturer’s directions for specific mixing, storing, and first aid instructions on the chemical containers and 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. Store insecticides and rodenticides physically separated from caustics, acids, polishes, and other chemicals, detergents, sanitizers, and related cleaning or drying agents.

8. (INCLUDE DEPENDING ON LOCAL POLICY) Limit access to chemicals by use of locks, seals, or key cards.

9. Maintain an inventory of chemicals and appropriately discard any chemicals that are out of date or not being used any longer. Maintain chemicals in accordance to manufacturer’s guidance. Do not keep chemicals longer than __________ .

10. Store only chemicals that are necessary to the operation and maintenance of the kitchen.

11. Mix, test, and use sanitizing solutions as recommended by the manufacturer and the State or local health department.

12. Use the appropriate chemical test kit to measure the concentration of sanitizer each time a new batch of sanitizer is mixed. (Refer to SOP Cleaning and Sanitizing Food Contact Surfaces).

13. Do not use chemical containers for storing food or water.14. Use only hand sanitizers that comply with the (Tennessee) FDA Food Code.

Confirm with the manufacturer that the hand sanitizers used meet the requirements of the (Tennessee) FDA Food Code.

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

16. 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. REFER TO LOCAL BOE POLICIES ON STAFF MEDICATION. IS IT REPORTED ON CONFIDENTIAL MEDICATION LOG? Find local

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procedures. You may make a statement: Follow local BOE policy on Staff Medication. Then attach copy of policy behind this SOP.

17. Store refrigerated medicines in a covered, leak proof container where they are not accessible to children and cannot contaminate food. THIS IS A DISCOURAGED PRACTICE FOR CAFETERIAS. MUST HAVE DOCTOR’S NOTE ADVISING IF MEDICATION IS A MUST – ENCOURAGE MEDICATION ADMINISTERING OFF-SITE; BUT FOLLOW BOE POLICIES AND PROTECT STAFF HEALTH AND SAFETY AS WELL AS FOOD SAFETY.

MONITORING: Foodservice employees and foodservice manager will visually observe that chemicals are being stored, labeled, and used properly during all hours of operation.



SOP. 2. Discard any food contaminated by chemicals.3. Label and properly store any unlabeled or misplaced chemicals.4. Discard any out of date chemicals in an appropriate manner.

VERIFICATION AND RECORD KEEPING:The foodservice manager will complete the Food Safety Checklist weekly 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 3 years plus the current year.



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DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



3.12 Pest Control

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PURPOSE: To control pests in the foodservice operation by a licensed pest control operator (PCO).

SCOPE: This procedure applies to foodservice employees in the kitchen in accordance with licensed pest control operators.

KEY WORDS: Chemicals, Cross-Contamination, Contamination, Material Safety Data Sheets, PCO, Pest Control

INSTRUCTIONS:Efforts will be made to make certain that pests are controlled in the foodservice operation, including the use of a licensed pest control operator (PCO).

Employees will use an integrated pest management program (IPM) using the following steps.Deny access to pests:1. Use reputable suppliers for all deliveries.2. Check all deliveries before they enter the foodservice department.3. Refuse shipments that have signs of pest infestation.4. Keep all exterior openings closed tightly. Check doors for proper fit as part of the

regular cleaning schedule.5. Report any signs of pests to the school foodservice manager.6. Report any openings, cracks, broken seals or other opportunities for pest infestation to the school foodservice manager.

Deny pests food, water, and a hiding or nesting place:1. Dispose of garbage quickly and correctly. Keep garbage containers clean, in good condition, and tightly covered in all areas (indoor and outdoor). Clean up spills around garbage containers immediately. Wash, rinse, and sanitize containers regularly/ DAILY? 2. Store recyclables in clean, pest-proof containers away from the building.3. Store all food and supplies as quickly as possible.

• Keep all food and supplies at least six inches off the floor and six inches away from walls.

• Refrigerate foods such as powdered milk, cocoa, and nuts after opening.These foods attract insects, but most insects become inactive at temperatures below 41ºF.

4. Use FIFO (First In, First Out) inventory rotation.5. Wet towels and mop heads should be taken to the laundry area at the end of each

day to minimize the risk of infestation by pests.6. Clean and sanitize the facility thoroughly and regularly. Careful cleaning

eliminates the food supply, destroys insect eggs, and reduces the number of places pests can take shelter.

MONITORING:All Staff will:

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1. Report any signs of pest infestation immediately to Cafeteria Manager.2. Inspect the site daily for debris that encourages pest infestation.3. Clean and sanitize all areas of the cafeteria. When staff sees debris, staff cleans

and removes debris. NOTE: Cleanliness is ALL Staff’s responsibility.PERSON(S) RESPONSIBLE FOR MONITORING (LIST):


SOP. 2. Follow State or local health department requirements.3. Discard any food contaminated by pest infestation.

VERIFICATION AND RECORD KEEPING:The Manager(or is Maintenance doing the first one?) will:1. Sign and date each Pest Control Visit Invoice after seeing Pest Service.2. Show Pest Control Operator the cafeteria areas showing signs of pest

infestation.3. Contact Pest Control Operator of any needed services, missed site visits, and

emergency requests.

The foodservice manager will complete the Food Safety Checklist weekly to indicate that monitoring is completed. The Food Safety Checklist and Damaged and Discarded Product Logs are kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:


STAFF TRAINED (ALL STAFF SIGN): 3.13 Power OutagePURPOSE:

65

SCOPE:

KEYWORDS:

INSTRUCTIONS:

MONITORING:

PERSON(S) RESPONSIBLE FOR MONITORING (LIST): CORRECTIVE ACTION:

VERIFICATION AND RECORD KEEPING:


DATE IMPLEMENTED: __________________ BY: _______________________

DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



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2.14 Visitors in the Kitchen

PURPOSE: To minimize the risk of introducing foodborne illness by limiting the visitors allowed in the kitchen to those people doing maintenance, making deliveries, and performing inspections.

SCOPE: This procedure applies to visitors.

KEY WORDS: Standard Operating Procedures (SOPs).

INSTRUCTIONS:1. Foodservice manager and employees must:: Limit the access of visitors in the kitchen. Make certain that visitors adhere to food safety practices followed in the kitchen. Post “No Visitors Allowed” Sign throughout points of entry and behind serving

line. Inform school staff of policy.

MONITORING: A designated foodservice employee will monitor visitors to make certain that procedures are followed.



SOP. 2. Any unauthorized person will be politely informed of the visitor policy and asked

to leave the kitchen area.3. Any visitor not following the food safety practices will be informed of the practices

and asked to adhere.

VERIFICATION AND RECORD KEEPING:The foodservice manager will note on the Food Safety Checklist weekly if unauthorized people have been in the kitchen area and the corrective action taken. The Food Safety Checklist is to be kept on file for a minimum of 3 years plus the current year.


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DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



2.15 Handling a Food Recall

PURPOSE: To prevent foodborne illness in the event of a product recall.

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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. Maintain food recall on file at Supervisor’s Office.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 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/used in the district, locate the food recall product by feeding site, and verify 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.

12. If recalled food was prepared, the food must be pulled, labeled, and isolated immediately. All preparation of this item must STOP.

MONITORING: The School Nutrition Supervisor will monitor USDA Food Recall and other via vendor notifications, email notifications, and USDA notifications. The Supervisor will notify all cafeteria managers upon receipt of recall to follow SOP.

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

PERSON(S) RESPONSIBLE FOR MONITORING (LIST): CORRECTIVE ACTION:1. Retrain any foodservice employee found not following the procedures in this

SOP.

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2. Determine if the product is to be returned, 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 cal. 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 when applicable.

Complete and maintain all required documentation related to the recall including:o Recall noticeo Records of how food product was returned or destroyedo Reimbursable costso Public notice and media communicationso All correspondences to and from the public health department and State

agency

VERIFICATION AND RECORD KEEPING:The foodservice manager will complete the Food Safety Checklist weekly 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 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. The Food Safety Checklist and Damaged or Discarded Product Logs are kept on file for a minimum of 3 years plus the current year.PERSON(S) RESPONSIBLE FOR VERIFICATION AND RECORD KEEPING (LIST):


DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:

70



2.16 Responding to a Foodborne Illness Complaint

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PURPOSE: To respond to a complaint of a foodborne illness promptly and show concern for the individual making the complaint.


KEY WORDS: Food borne Illness

INSTRUCTIONS:When a staff member is approached from a student, administrator, parent, or other person, the staff member will implement this SOP.

Foodservice Employees will: Indicate concern for the individual and let that person know that the complaint will

be referred to the foodservice manager immediately. Contact the foodservice manager immediately. Write down information about the complaint if the foodservice manager is not on

site. Fill out all of the information at the top of the Foodborne Illness Incident Report.

2. Foodservice Managers will: Talk with the individual making the complaint. Get basic information required to

complete the Foodborne Illness Incident Report. Will NOT acknowledge or agree that the incident is a “Foodborne Illness or Food

Poisoning.” Information is collected – not given. Notify the foodservice supervisor as soon as possible and forward a copy of the

Foodborne Illness Incident Report. Remove all food from service that is related to the suspected illness and store it

in the refrigerator – label it “DO NOT EAT” and date it.3. Foodservice Supervisor will: Seek medical data/documentation to indicate diagnosis of condition. If the

complainant has not sought medical diagnosis, refer complainant to a medical authority for appropriate testing.

Call the school administrators to assess and document any other complaints, if any have been reported/documented:

o Symptoms,o Names, phone numbers, and addresses of students and staff affected,

ando Physicians’ names and phone numbers.

Notify district administrative staff, if appropriate. Provide pertinent information needed to answer questions.

Work with the media should they become involved. Call the local Health Department to report the suspected outbreak and obtain

assistance with the foodborne illness investigation.

MONITORING:

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The foodservice supervisor will monitor all foodborne illness complaints to assure that instructions are being followed.Secure daily “Sample Plate” for each food offered in the reimbursable meal: A designated staff member will secure a sample size (equal to the serving size)

of each food prepared and offered. The sample portion will be date-labeled and covered with plastic wrap. The sample portion plate(s) will be placed in the freezer for 7 operating days. After 7 operating days, the entire sample plate will be disposed of appropriately.NOTE: In the event of a foodborne complaint and investigation, the sample plate may be used for testing purposes.



SOP. 2. Any food suspected of causing foodborne illness will be removed from service,

labeled – “DO NOT EAT” - , and stored in the refrigerator until investigated by the local health department.

VERIFICATION AND RECORD KEEPING:The foodservice manager will complete the Foodborne Illness Incident Report as required. 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. The Damaged or Discarded Product Logs are kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:


STAFF TRAINED (ALL STAFF SIGN): 2.17 Responding to a Chemical or Physical Hazard Complaint

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PURPOSE: To respond to a complaint of a physical hazard promptly and show concern for the individual making the complaint.


KEY WORDS: Physical Hazard

INSTRUCTIONS:When a staff member is approached from a student, administrator, parent, or other person, the staff member will implement this SOP.

Foodservice Employees will: Indicate concern for the individual and let that person know that the complaint will

be referred to the foodservice manager immediately. Contact the foodservice manager immediately. Indicate concern for the individual, apologize for the inconvenience of finding a

foreign object in the food.The Manager will (in the event the manager is not available, the staff member will): Obtain the foreign object, if possible. Place in a plastic bag or plastic container.

Date and label the container. Indicate on label “DO NOT EAT.” If the item was a commercial product individually wrapped, obtain the packaging, if possible.

Determine if the foreign object did any harm to the individual, such as broke a tooth, cut, etc.

Contact the School Nutrition Supervisor as soon as possible. If physical harm to the child is apparent, take the child to the school nurse or

seek medical assistance immediately. Remove all portions of the food item from service if it may be determined that

additional food may contain the physical hazard, and store it in the refrigerator. If the product was prepared in bulk, save the box/bag from which it came, if

known. Record the manufacturer, codes, and dates listed on the packaging.

Foodservice Supervisor will: Determine if the physical hazard was from the cafeteria or was from the

manufacturer or other. If it is believed that the hazard originated on-site, take measures to decrease the

potential for future occurrences. For example, if the physical hazard was a hair, monitor staff for hair restraints; monitor serving line for student activity that may lead to the physical hazard occurrence.

If hazard appears to be from the manufacturer, notify the distributor. Follow up as necessary.

MONITORING: The foodservice supervisor will monitor all foodborne illness complaints to assure that instructions are being followed.PERSON(S) RESPONSIBLE FOR MONITORING (LIST):

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SOP. 2. Any remaining food suspected of containing physical hazard will be removed

from service, labeled – “DO NOT EAT” - , and stored in the refrigerator until it is determined if the physical hazard is more than just an isolated incident or food has been picked up by the distributor.

3. Notify the distributor from which the food came.

VERIFICATION AND RECORD KEEPING:The foodservice manager will complete the Physical Hazard Incident Report as required. 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. The Damaged or Discarded Product Logs are kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



2.18 Tasting Method

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PURPOSE: To make certain that all foodservice employees will use the correct and sanitary tasting method to prevent contamination and make certain food safety.

SCOPE: This procedure applies to all foodservice employees involved in food preparation.

KEYWORDS: Cross contamination

INSTRUCTIONS: All employees in school foodservice must: Remove a sample of a product from the container with one spoon.1. Transfer the product sample onto a second spoon or single serve bowl, away

from the original food container or preparation area.2. Sample the product by tasting.3. Never re-use a used spoon or bowl. Note: Always use two spoons or single

serve bowl to make certain sanitary practices are being followed and the product is not contaminated.

MONITORING:The Cafeteria Manager will:1. Observe the food tasting practices of employees.2. Follow up as necessary.



SOP. 2. Remove food items that have been contaminated. Dispose of contaminated

food immediately documenting disposal of inventory on production record and Damage or Discarded Product Log.

VERIFICATION AND RECORD KEEPING:The foodservice manager will document the disposal of food on the production record as required. 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. The Damaged or Discarded Product Logs are kept on file for a minimum of 3 years plus the current year.

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DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



2.19 Ice Machine Usage

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PURPOSE: To make certain that ice is handled in a safe manner.

SCOPE: This procedure applies to all foodservice employees involved in food preparation.

KEYWORDS: Cross contamination, Physical Hazard

INSTRUCTIONS:Employees involved in production or service must observe the following procedures to make certain the safety of ice used in foodservice:1. Wash hands before handling scoop or portioning ice.2. Use a scoop to transfer ice to a clean and sanitized container. The scoop should

be stored in a sanitary manner adjacent to the ice machine. It should never be stored in the ice storage bin. Scoop should be cleaned and sanitized daily.

3. Avoid using bare hands or inserting a glass directly into the ice storage bin. Cross contamination or introduction of a physical hazard (glass) could occur.

4. Store and transport ice in designated containers only. Do not use containers that formerly held chemicals or raw foods. Containers must be clean and sanitized appropriately.

5. Discard ice used for display (salad bars) or ice baths. Do not use for consumption.

6. Clean and sanitize parts of ice machine considered “food contact surfaces” according to manufacturer’s guidelines and the department cleaning schedule. Record date of cleaning and employee’s initials on Cleaning schedule.

NOTE: Non-foodservice staff should NOT obtain ice - a foodservice employee must obtain ice.

MONITORING:The Cafeteria Manager will:1. Monitor employees to make certain that proper ice handling techniques are being

followed.2. Develop an ice machine cleaning schedule, following manufacturer’s guidelines. 3. Provide training and tools for employees to properly clean and sanitize.4. Follow up as necessary.5. Monitor non-foodservice persons utilizing the ice machine daily.



SOP. 2. Dispose of and do not use contaminated ice.3. Re-clean and sanitize ice containers.

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4. Clean and sanitize ice machine.5. Remove non-foodservice person from cafeteria that is in violation of this SOP.

Review SOP and reasoning to this person.VERIFICATION AND RECORD KEEPING:The foodservice manager and employees will document the disposal of the ice, 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. The Damaged or Discarded Product Logs are kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



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RECEIVING

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3.1 Receiving Deliveries

PURPOSE: To make certain 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.

SCOPE: This procedure applies to foodservice employees who are responsible for receiving food.

KEY WORDS: 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. Receive only one delivery at a time.4. Establish a rejection operating procedures as listed in this SOP to make certain

accurate, timely, consistent, and effective refusal and return of rejected goods.5. Organize freezer/cooler space, loading docks, and store rooms before deliveries.6. 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.

7. Keep receiving area clean, free from clutter, and well lighted.8. Determine whether foods will be marked with the date of arrival or the “use

by” date and mark accordingly upon receipt. SHORT USE BY DATE MARKING IS ENCOURAGED FOR ITEMS LIKE YOGURT THAT HAVE SHORT LIFESPAN. Canned goods and other – month and year of receipt is an appropriate practice for FIFO.

9. Compare delivery invoice against products ordered and products delivered.10. Inspect products for tears, dents, broken seals, opened packaging, dirty

packaging, indications of spoilage, thawing, smells, etc.11.Transfer foods to their appropriate locations as quickly as possible. Refer to

Storage SOP.

MONITORING:1. Inspect the delivery truck when it arrives to make certain that it is clean, free of

putrid odors, and organized to prevent cross-contamination. Be sure refrigerated foods are delivered on a refrigerated truck. Do not enter the truck due to vendor liability policies.

2. Check the interior temperature of refrigerated trucks. You probably will not be allowed to do so. A statement from the qualified vendor may be requested during the procurement process.

3. Check frozen foods to make certain that they are all frozen solid and show no signs of thawing and refreezing, such as the presence of large ice crystals or

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liquids on the bottom of cartons. Mash containers or rolled meats with fingers to check for firmness. Remaining indentation is a sign of thawing.

4. Check randomly (10 items? 5 items? Etc?) and immediately record the temperature of three different types of potentially hazardous frozen/refrigerated food items for each delivery (e.g., dairy products, frozen meats, fresh deli-sliced meats).a. For fresh meat, fish, and poultry products, insert a clean and sanitized

thermometer into the center of the product to make certain a temperature of 41 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 41 ºF or below. 5. Check dates of milk, eggs, and other perishable goods to make certain safety

and quality. Accept only pasteurized dairy products.6. Check the integrity of food packaging. 7. Check the cleanliness of crates and other shipping containers before accepting

products. Reject foods that are shipped in dirty crates. 8. Evaluate quality of products by odor, sight, and touch.



SOP.2. Reject the following:

Products that do not meet order specifications and quality requirements Frozen foods with signs of previous or current thawing Cans that have signs of deterioration, such as swollen sides or ends, flawed

seals or seams, leakages, dents, or rust Punctured packages or damaged packaging Foods with out-dated expiration dates Foods that are out of safe temperature zone or deemed unacceptable Foods that contain offensive odors Food containers that are dirty or show signs of pest infestation

VERIFICATION AND RECORD KEEPING:Record the temperature and the corrective action on the Receiving Log or INVOICE. The foodservice manager will verify that foodservice employees are receiving products using the proper procedure by visually monitoring receiving practices upon delivery and reviewing the Receiving Log/Invoices at the close of

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each day. Receiving Logs/Invoices are kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



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STORING

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4.1 Storage

PURPOSE: To make certain that all food, chemicals, and supplies are stored in a manner that maximizes both quality and safety of the food served to students.

SCOPE: This procedure applies to foodservices employees who receive and store food.

KEY WORDS: 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. Maintain the storage areas, including dry, refrigerated and freezer storage, by

following these steps:

Storage Upon Receiving:1. Each mechanically refrigerated unit storing potentially hazardous food shall be

provided with a numerically scaled indicating thermometer or recording thermometer, accurate to + 3 ºF, located to measure the air temperature in the warmest part of the unit and located to be easily readable.

2. Place foods in the proper storage area (refrigerator or freezer) quickly to avoid bacterial growth. 41°F or lower – refrigerator temperatures 0°F or below – freezer temperatures 50° to 70°F – dry storage temperatures

3. Place foods into appropriate storage areas immediately upon receipt in the following order: Refrigerated foods. If food products are stored together in a refrigerator, they should be placed on shelves in the following order:

o Prepared or ready-to-eat foods (top shelf)o Fish and seafood items, raw/thawingo Whole cuts of raw beef, raw/thawingo Whole cuts of raw pork, raw/thawingo Ground or processed meats, raw/thawingo Poultry, raw/thawing (bottom)

Frozen foods Dry foods

4. Keep all food items on shelves that are at least 6” above the floor to facilitate air circulation and proper cleaning. NEVER store food items on floor.

5. Store food out of direct sunlight.

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6. Place labeled chemicals and supplies in appropriate storage areas, away from food.

7. Use First In First Out (FIFO) rotation of products in all storage areas to assure that oldest products are used first. Products with the earliest use-by or expiration dates are stored in front of products with later dates. Mixing prepared old food with prepared new food for storage is not acceptable.

8. Make sure all goods are dated with receiving date (month and year) and use-by date (for items with short shelf life, like yogurt), as appropriate.

9. Store food in original container if the container is clean, dry, and intact. If necessary, repackage food in clean, well-labeled, airtight containers. This also can be done after a package is opened. Food is NEVER put in chemical containers and chemicals are NEVER placed in food storage containers.

10.Store potentially hazardous foods no more than 7 days(or do you have a policy of serving next day – this is the best practice and check w/ environmentalist) at 41ºF from date of preparation. Refer to Date Marking Ready-to-Eat, Potentially Hazardous Food SOP.

11.Store pesticides and chemicals away from food handling and storage areas. Pesticides and chemicals must be stored in original, labeled containers.

Storeroom Sanitation:1. Maintain clean and uncluttered storage areas. Storage areas should be

positioned to prevent contamination from areas where garbage is stored.2. Dispose of items that are beyond the expiration or “use by” dates.3. Store all items on shelves at least 6” above the floor to facilitate air circulation

and proper cleaning.4. Check for signs of rodents or insects.

Temperature Control:1. Limit overloading refrigerated storage areas, as this prevents air flow and makes

the unit work harder to stay cold.2. Use caution when cooling hot food in the refrigerator, as this warms the unit and

can put other foods into the temperature danger zone.3. Document temperatures of cold storage units during the time of highest usage;

not recommended at start of day – this is coldest temperature.

MONITORING:1. A designated foodservice employee will visually monitor to make certain that

the storage areas are properly maintained. 2. Check the internal temperatures dry storerooms at the beginning and end of

each day. Check the internal temperatures of all cold storage during the middle of the day or time of highest usage.


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SOP.2. If the equipment temperature is not acceptable, contact the appropriate

individual(s) immediately to have the refrigerator or freezer repaired.3. Move refrigerated or frozen items to an alternate storage location if repairs

cannot be made before the unit is in the danger zone in excess 4 hours.4. Discard the food if it cannot be determined how long the food temperature was

above 41 ºF or below 140 ºF.

VERIFICATION AND RECORD KEEPING:Record the temperatures and the corrective actions on the appropriate Storage Temperature Log (Refrigerator, Freezer, or Dry Storage). The foodservice manager will verify that foodservice employees are taking storage area temperatures by visually monitoring practices during the day and reviewing the Refrigerator, Freezer, and Storage Temperature Logs at the close of each day. Storage Temperature Logs are kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:


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4.2 Segregating Damaged Goods

PURPOSE: To reduce foodborne illness by preventing the unintentional use of food items that are spoiled or in damaged containers.

SCOPE: This procedure applies to foodservice employees who receive, store, and prepare food.

KEY WORDS: Preparation, Receiving, Storage

INSTRUCTIONS:1. Train foodservice employees on using the procedures in this SOP. 2. Follow State or local health department requirements.3. Label the areas designated for damaged goods. 4. When a food item is determined to be spoiled or in a damaged container that

may affect the product, it will be segregated and held in the appropriate designated area of dry, refrigerated, or frozen storage areas pending proper notification of vendor and disposition of product.

MONITORING:A designated foodservice employee will continually monitor food storage practices to make certain that the designated areas are being use for segregation of spoiled or damaged items.


CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this

SOP.2. Segregate spoiled or damaged food items found improperly stored.3. Notify the cafeteria manager when spoiled or damaged items are found and

placed in the designated areas so that the appropriate procedures may be implemented to have the product picked up and credit received.

VERIFICATION AND RECORD KEEPING:The foodservice manager will visually observe that employees are following these procedures and taking all necessary corrective actions during all hours of operation. The foodservice manager will periodically check the storage of foods during hours of

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operation and complete the Food Safety Checklist weekly. The Food Safety Checklist will be kept on file for a minimum of 3 years plus the current year. Foodservice employees will document any segregated food 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 Damaged and Discarded Product Log is to be kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



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4.3 Rotating Stock Using FIFOPURPOSE:

SCOPE:

KEYWORDS:

INSTRUCTIONS:

MONITORING:




DATE IMPLEMENTED: __________________ BY: _______________________

DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:

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PREPARATION

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5.1 Thawing Foods

PURPOSE: To prevent foodborne illness by using appropriate practices to thaw foods.

SCOPE: This procedure applies to foodservice employees responsible for thawing food.

KEY WORDS: Temperature Danger Zone

INSTRUCTIONS:1. Train foodservice employees on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Use one of these acceptable methods for thawing food: Thaw foods in the refrigerator at 41 ºF or below. NEVER thaw foods at room

temperature. Thaw food needed for immediate service under potable running water at 70 ºF or

lower. Prepare the product within 4 hours of thawing. ( INCLUDE IF MICROWAVE IS AVAILABLE) Thaw the product in the microwave

if product will be cooked immediately. There is no separate thawing – thawing occurs as part of the cooking process.

This must be continuous.4. Use the lowest shelf in the cooler for thawing raw meat to prevent cross-

contamination and separate raw products from cooked and ready-to-eat products.

5. Do not refreeze thawed foods, unless they are first cooked or processed.

MONITORING:A designated foodservice employee will continually review thawing procedures to make certain they are done correctly.


CORRECTIVE ACTIONS:1. Retrain any foodservice employee found not following the procedures in this

SOP.2. Discard any foods that have not been properly thawed using one of the

acceptable methods.

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VERIFICATION AND RECORD KEEPING:The foodservice manager will visually observe that employees are following these procedures and taking all necessary corrective actions during all hours of operation. The foodservice manager will periodically check the storage of foods during hours of operation and complete the Food Safety Checklist weekly. The Food Safety Checklist will be kept on file for a minimum of 3 years plus the current year. Foodservice employees will document any discarded food 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 Damaged and Discarded Product Log is to be kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



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5.2 Controlling Time and Temperature During Preparation

PURPOSE: To prevent foodborne illness by limiting the amount of time that potentially hazardous foods are held in the temperature danger zone during preparation.

SCOPE: This procedure applies to foodservice employees who prepare food.

KEY WORDS: Cross-Contamination, Time and Temperature Control, Food Preparation, Temperature Danger Zone

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. Wash hands prior to preparing foods. Refer to the Washing Hands SOP.4. Use clean and sanitized equipment and utensils while preparing food.5. Separate raw foods from ready-to-eat foods by keeping them in separate

containers until ready to use and by using separate dispensing utensils. Refer to the Preventing Cross-Contamination During Storage and Preparation SOP.

6. Pre-chill ingredients for cold foods, such as sandwiches, salads, and cut melons, to 41 ºF or below before combining with other ingredients.

7. Prepare foods as close to serving times as the menu will allow.8. Prepare food in small batches.9. Limit the time for preparation of any batches of food so that ingredients are not at

room temperature for more than 30 minutes before cooking, serving, or being returned to the refrigerator.

10. If potentially hazardous foods are not cooked or served immediately after preparation, quickly chill. Refer to the Cooling Potentially Hazardous Foods SOP.

11. If mixing of canned and cold foods is required (example: tuna salad). Chill the canned item to below 41 ºF before combining with other ingredients. Items that are cooked or heated prior to mixing with other cold items, must also be 41 ºF or below before combining with other ingredients (example: cooked/prepared chicken for chicken salad).

MONITORING:1. Use a clean, sanitized, and calibrated probe thermometer.2. Take at least two internal temperatures from EACH pan of food at various

stages of preparation.

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3. Monitor the amount of time that food is in the temperature danger zone. It should not exceed 4 hours.


CORRECTIVE ACTIONS:1. Retrain any foodservice employee found not following the procedures in this

SOP.2. Begin the cooking process immediately after preparation is complete for any

foods that will be served hot.3. Rapidly cool ready-to-eat foods or foods that will be cooked at a later time.4. Immediately return ingredients to the refrigerator if the anticipated preparation

completion time is expected to exceed 30 minutes.5. Discard food held in the temperature danger zone for more than 4 hours.

VERIFICATION AND RECORD KEEPING:Foodservice employees will record the date, product name, start and end times of production, the temperature measurements taken, any corrective actions taken. 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 day. Maintain the Temperature Log for a minimum of 3 years plus the current year. The foodservice manager will complete the Food Safety Checklist weekly. The Food Safety Checklist is to be kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:

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5.3 Washing Fruits and Vegetables

PURPOSE: To prevent or reduce risk of foodborne illness or injury by contaminated fruits and vegetables.


KEY WORDS: Cross-Contamination

INSTRUCTIONS:1. Train foodservice employees on using the procedures in this SOP.2. Follow State or local health department requirements.3. Wash hands using the proper procedure.4. Wash, rinse, sanitize, and air-dry all food-contact surfaces, equipment, and

utensils that will be in contact with produce, such as cutting boards, knives, counters, and sinks.

5. Follow manufacturer’s instructions for proper use of chemicals.6. Wash all raw fruits and vegetables thoroughly before combining with other

ingredients, including: Unpeeled fresh fruit and vegetables that are served whole or cut into pieces. Fruits/vegetables that are peeled and cut to use in cooking or served ready-

to-eat.

7. Wash fresh produce vigorously under cold running water or by using chemicals that comply with the (Tennessee) Food Code. Packaged fruits and vegetables labeled as being previously washed and ready-to-eat are not required to be washed.

8. Remove stickers from any fruit or vegetable with peels that may be consumed. 9. Scrub the surface of firm fruits or vegetables such as apples or potatoes using a

clean and sanitized brush designated for this purpose. 10.Remove any damaged or bruised areas.11.Label, date, and refrigerate fresh-cut items.12.Serve cut melons within 7 days if held at 41 ºF or below. Refer to the Date

Marking Ready-to-Eat, Potentially Hazardous Food SOP. 13.Do not serve raw seed sprouts to highly susceptible populations such as

preschool-age children.

NOTE: Cleaning and sanitizing scrub brush must be done daily using the appropriate sanitizing solutions and instructions.

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MONITORING:1. The foodservice manager will visually monitor that fruits and vegetables are

being properly washed, labeled, and dated during all hours of operation. 2. Foodservice employees will check daily the quality of fruits and vegetables in

cold storage.



SOP.2. Remove unwashed fruits and vegetables service and washed immediately before

being served.3. Label and date fresh cut fruits and vegetables.4. Discard cut melons held after 7 days.

VERIFICATION AND RECORD KEEPING:The foodservice manager will complete the Food Safety Checklist weekly to indicate that monitoring is being conducted as specified in this SOP. The Food Safety Checklist is to be kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:


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5.4 Sack Lunches

PURPOSE: To prevent or reduce risk of foodborne illness by ensuring that foodservice employees and teachers/school staff work together to make certain that sack lunches served to children are safe to eat.

SCOPE: This procedure applies to foodservice employees who prepare sack lunches and teachers/school staff who hold and serve these lunches.

KEY WORDS: Standard Operating Procedures (SOPs)

INSTRUCTIONS:1. All foodservice employees must follow all applicable SOPs when preparing and

storing sack lunches.2. Teachers/school staff must:

Place the order for sack lunches at least (INSERT NUMBER) weeks before the event and confirm the final count (INSERT NUMBER) days prior to the event.

Select a menu from options provided. Be responsible for indicating on the student roster which children received a

reimbursable sack lunch. This list will be turned in to the foodservice manager.

Follow appropriate food handling techniques such as:o Wash hands prior to distributing meals.o Maintain cold temperatures of food (The temperature danger zone is

between 41 ºF and 140 ºF).o Discard ALL extra food immediately following the meal.

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

3. The foodservice manager will: Prepare appropriate menu options. Take order from teacher/staff member. Accept and inspect returned equipment. If equipment is not returned or is

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

Follow up as necessary.

MONITORING:A designated foodservice employee will monitor sack lunch preparation and storage to make certain that all applicable SOPs are being followed.

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CORRECTIVE ACTION:1. Retrain any foodservice employee found not following all applicable SOPs.2. Discard any foods that are contaminated because an SOP was not followed.

VERIFICATION AND RECORD KEEPING:Foodservice employees will document any discarded food 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 Damaged and Discarded Product Log is to be kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



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COOKING

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6.1 Cooking Potentially Hazardous Foods

PURPOSE: To prevent foodborne illness by ensuring that all foods are cooked to the appropriate internal temperature.


KEY WORDS: Cross-Contamination, Temperatures, Potentially Hazardous Foods

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 a recipe contains a combination of meat products, cook the product to the

highest required temperature.4. Cook products to the following INTERNAL temperatures: NOTE MANY OF

YOUR OPERATIONS REQUIRE A HIGHER TEMPERATURE – see statement at bottome of this section:.a. 145 ºF for 15 seconds

Seafood, beef, and pork Eggs cooked to order that are placed onto a plate and immediately served

b. 155 ºF for 15 seconds Ground products containing beef, pork, or fish Fish nuggets or sticks Eggs held on a steam table Cubed or Salisbury steaks

c. 165 ºF for 15 seconds Poultry Stuffed fish, pork, or beef Pasta stuffed with eggs, fish, pork, or beef (such as lasagna or manicotti)

d. 140 ºF for 15 seconds Fresh, frozen, or canned fruits and vegetables that are going to be held on

a steam table or in a hot boxNOTE: the temperatures listed above are the minimum acceptable temperature. As long as quality does not suffer, staff will exceed the minimum temperature when possible.

5. Use batch cooking to reduce holding time of foods.

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6. Allow temperature of cooking equipment to return to required temperatures between batches.

7. Do not use hot holding equipment to cook or reheat foods. Prepare foods at room temperature in two hours or less, or the food item should be returned to the refrigerator. TOTAL Time of food at room temperature shall not exceed 4 hours. This includes time spent at receiving, preparation, and holding.

8. Prepare raw products away from other products not receiving heat treatment. This reduces the opportunity of cross contamination with any ready-to-eat foods.

MONITORING:1. Use a clean, sanitized, and calibrated probe thermometer to take the internal

cooking temperature. Refer to Calibrating Thermometers and Use of Thermometers SOPs.

2. Avoid inserting the thermometer into pockets of fat or near bones when taking internal cooking temperatures.

3. Take at least two internal temperatures from each batch of food by inserting the thermometer into the thickest part of the product which usually is in the center.

4. Take at least two internal temperatures of each large food item, such as a turkey, to make certain that all parts of the product reach the required cooking temperature.



SOP.2. Continue cooking food until the internal temperature reaches the required

temperature.

VERIFICATION AND RECORD KEEPING:Foodservice employees will record product name, time, the two temperatures/times, and any corrective action taken on the Cooking and Reheating Temperature Log. 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 the temperature log at the close of each day. The Cooking and Reheating Temperature Log is to be kept on file for a minimum of 3 years plus the current year.


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DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



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SERVING AND HOLDING

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7.1 Date Marking Ready-to-Eat, Potentially Hazardous Food

PURPOSE: To make certain appropriate rotation of ready-to-eat food to prevent or reduce foodborne illness from Listeria monocytogenes and other pathogens.

SCOPE: This procedure applies to foodservice employees who prepare, store, or serve food.

KEY WORDS: Ready-to-Eat Food, Potentially Hazardous Food, Date Marking, Cross-Contamination, Pathogens

INSTRUCTIONS:1. Train foodservice employees on using the procedures in this SOP. The best

practice for a date marking system would be to include a label with the product name, the day or date, and time it is prepared or opened. Indicate when the food is prepared or opened by (INDICATE HOW THE LABELING IS TO BE DONE AT THE INDIVIDUAL SCHOOL – THE FOLLOWING ARE EXAMPLES) Labeling food with a calendar date, such as “cut cantaloupe, 5/26/05, 8:00 a.m.,”Identifying the day of the week, such as “cut cantaloupe, Monday, 8:00 a.m.,” or Using color-coded marks or tags, such as cut cantaloupe, blue dot, 8:00 a.m. means “cut on Monday at 8:00 a.m.”

2. Follow State or local health department requirements.3. Label ready-to-eat, potentially hazardous foods that are prepared on-site and

held for more than 24 hours. 4. Label any processed, ready-to-eat, potentially hazardous foods when opened, if

they are to be held for more than 24 hours. 5. Refrigerate all ready-to-eat, potentially hazardous foods at 41 ºF or below.6. Serve or discard refrigerated, ready-to-eat, potentially hazardous foods within 7

days.7. Indicate with a separate label the date prepared, the date frozen, and the date

thawed of any refrigerated, ready-to-eat, potentially hazardous foods. 8. Calculate the 7-day time period by counting only the days that the food is under

refrigeration. For example: On Monday, 8/1/05, lasagna is cooked, properly cooled, and refrigerated

with a label that reads, “Lasagna, Cooked, 8/1/05.” On Tuesday, 8/2/05, the lasagna is frozen with a second label that reads,

“Frozen, 8/2/05.” Two labels now appear on the lasagna. Since the lasagna was held under refrigeration from Monday, 8/1/05 – Tuesday, 8/2/05, only 1 day is counted towards the 7-day time period.

On Tuesday 8/16/05 the lasagna is pulled out of the freezer. A third label is placed on the lasagna that reads, “Thawed, 8/16/05.” All three labels

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now appear on the lasagna. The lasagna must be served or discarded within 6 days.

MONITORING:A designated employee will check refrigerators daily to verify that foods are date marked and that foods exceeding the 7-day time period are not being used or stored.



SOP. 2. Foods that are not date marked or that exceed the 7-day time period will be

discarded.

VERIFICATION AND RECORD KEEPING:The foodservice manager will complete the Food Safety Checklist weekly. The Food Safety Checklist is to be kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



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7.2 Holding Hot and Cold Potentially Hazardous Foods

PURPOSE: To prevent foodborne illness by ensuring that all potentially hazardous foods are held under the proper temperature.


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

Use of Thermometers SOP.2. Follow State or local health department requirements. 3. To Hold Hot Foods for Service: Each hot food unit storing potentially hazardous food shall be provided with a

numerically scaled indicating or recording thermometer, accurate to + 3 ºF, located to measure the air temperature in the coolest part of the unit and located to be easily readable per manufacturer’s instructions.

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

The air/water temperature of any hot holding unit should be at 140 ºF or higher before use.

Follow manufacturer’s instructions in using hot-holding equipment. All hot potentially hazardous foods should be above 140 ºF before placing food

out for display or service. Refer to Reheating Potentially Hazardous Foods SOP. Keep foods covered to retain heat and to keep contaminants from falling into

food. Reheat foods only in appropriate cooking equipment (Refer to Reheating

Potentially Hazardous Foods SOP). Do not mix freshly prepared foods with foods being held for service to prevent

cross contamination.4. To Hold Cold Foods 41 ºF: Each mechanically refrigerated unit storing potentially hazardous food shall be

provided with a numerically scaled indicating or recording thermometer, accurate to + 3 ºF , located to measure the air temperature in the warmest part of the unit and located to be easily readable per manufacturer’s instructions.

The air temperature of any cold holding unit should be below 41 ºF before use. Chill foods, if applicable, in accordance with the Cooling Potentially Hazardous

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

food out for display or service.

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MONITORING:1. Use a clean, sanitized, and calibrated 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. For hot foods held for service: Verify that the air/water temperature of any unit is above 140 ºF before use. Reheat foods in accordance with the Reheating Potentially Hazardous Foods SOP. All hot potentially hazardous foods should be above 140 ºF 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. FREQUENCY

4. 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 below 41 ºF 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.

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

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



SOP.2. For hot foods:

Reheat the food to internal temperature of 165 ºF for 15 seconds -- if the temperature is found to be below 140 ºF and the last temperature measurement was 140 ºF or higher and taken within the last 2 hours. Repair or reset holding equipment before returning the food to the unit, if applicable.

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Discard the food if it cannot be determined how long the food temperature was below 140 ºF.

3. For cold foods: Rapidly chill the food using an appropriate cooling method (Refer to Cooling

Potentially Hazardous Foods SOP). If the temperature is found to be above 41 ºF and the last temperature

measurement was below 41 ºF and taken within the last 2 hours: o 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. o Use a quick-chill unit like a blast chiller. o Stir the food in a container placed in an ice water bath.o Add ice as an ingredient.o Separate food into smaller or thinner portions. o Place in pre-chilled containers. To pre-chill pans, place empty containers

in freezer. 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 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 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:


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7.3 Preventing Contamination at Food Bars

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

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

KEY WORDS: Contamination, Self-Service, Salad Bars, Food Bars

INSTRUCTIONS:1. Train foodservice employees on using the procedures in this SOP.2. Follow State or local health department requirements. 3. Follow Employee Health and Personal Hygiene, and Washing Hands SOPs. 4. If food bar unit is not mechanical, use appropriate chill packaging that meets

state and local health department requirements. 5. Follow manufacturer’s instructions for pre-heating and pre-chilling food bar

equipment before use.6. Place all exposed food under sneeze guards.7. Provide an appropriate clean and sanitized utensil for each separate container on

the food bar.8. Replace existing containers of food with new containers when replenishing the

food bar. Never add new food to old food. 9. Assist customers who are unable to properly use utensils.10.Store serving utensils with the handles extended out of the food between service

periods.11.Make certain that customers use a clean dish when returning to the food bar.12.Store eating utensils with the handles up or in a manner to prevent customers

from touching the food contact surfaces.13.Avoid using spray chemicals to clean food bars when in use.

MONITORING:1. Monitor and record temperatures of food in accordance with the Holding Hot and

Cold Potentially Hazardous Foods SOP. 2. Continually monitor food containers to make certain that utensils are stored on a

clean and sanitized surface or in the containers with the handles out of the food.3. Continually monitor customers’ use of food bar to make certain that customers

are not: Touching food with their bare hands Using one utensil for all foods or several foods Coughing, spitting, or sneezing on the food Eating or sampling food Placing foreign objects in the food Using the same plate for subsequent trips

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SOP. 2. Remove and discard contaminated food.3. Demonstrate to customers how to properly use utensils.4. Discard the food if it cannot be determined how long the food temperature

was above 41 ºF or below 140 ºF.

VERIFICATION AND RECORD KEEPING:The foodservice manager will verify that foodservice employees are assigned to maintain food bars during all hours of operation. Foodservice employees will record temperatures of food items and document corrective actions taken on the Hot and Cold Holding Temperature Log. The foodservice manager will complete the Food Safety Checklist weekly. This form is to be kept on file for a minimum of 3 years plus the current year. Foodservice employees will document any discarded food 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. The Hot and Cold Holding Temperature Log and the Damaged or Discarded Product Log are to be kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:


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STAFF TRAINED (ALL STAFF SIGN): 7.4 Serving Food

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

INSTRUCTIONS:1. Train foodservice employees on using the procedures in this SOP (Refer to the

Calibrating Thermometers and Use of Thermometers SOPs).2. Follow State or local health department requirements.3. Follow the Employee Health and Personal Hygiene SOP. 4. Wash hands before putting on gloves, each time the gloves are changed, when

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

5. Do not serve ready-to-eat foods with bare hands (Refer to the Using Suitable Utensils when Handling Ready-To-Eat Foods SOP).

6. Clean and sanitize utensils before using them (Refer to Cleaning and Sanitizing Food Contact Surfaces SOP).

7. Use separate utensils to serve each food item.8. Store utensils properly with the handle extended above the container, or on a

clean and sanitized food-contact surface.9. Use serving utensils with long handles to keep hands away from the food item.10.Handle plates by the edge or bottom; cups by the handle or bottom; and utensils

by the handles. Sanitize all surfaces that may have contact with the food (Refer to Cleaning and Sanitizing Food Contact Surfaces SOP).

11.Hold potentially hazardous food at the proper temperature (Refer to the Holding Hot and Cold Potentially Hazardous Foods SOP).

12.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.



SOP.

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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 weekly. The Food Safety Checklist is to be kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



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COOLING

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8.1 Cooling Potentially Hazardous Foods

PURPOSE: To prevent foodborne illness by ensuring that all potentially hazardous foods are cooled properly.


KEY WORDS: Cross-Contamination, Temperatures, Cooling, Holding


Using and Calibrating Thermometers SOP).2. Follow State or local health department requirements.3. Modify menus, production schedules, and staff work hours to allow for

implementation of proper cooling procedures. 4. Prepare and cool food in small batches. 5. Chill food rapidly using an appropriate cooling method:

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.

(INCLUDE IF EQUIPMENT AVAILABLE AT SCHOOL) Use a quick-chill unit such as 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. Pre-chill ingredients and containers used for making bulk items such as salads. Stir foods to cool them faster and more evenly Ice paddles and chill sticks

can be used to stir foods through the cooling process.6. Chill cooked, hot food from:

140 ºF to 41 ºF within 4 hours. Take corrective action immediately if food is not chilled from 140 ºF to 41 ºF within 4 hours. Reheat to 165 ºF for 15 seconds. Begin chill process again.

7. Chill prepared, ready-to-eat foods such as tuna salad and cut melons from 70 ºF to below 41 ºF within 4 hours. Take corrective action immediately if ready-to-eat food is not chilled from 70 ºF to 41 ºF within 4 hours.

MONITORING:1. Use a clean, sanitized, and calibrated probe thermometer to measure the internal

temperature of the food during the cooling process (Refer to Calibrating Thermometers and Use of Thermometers SOPs).

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2. Monitor temperatures of products every hour throughout the cooling process by inserting a probe thermometer into the center of the food and at various locations in the product.



SOP. 2. Reheat cooked, hot food to an internal temperature of 165 ºF for 15 seconds and

start the cooling process again using a different cooling method when the food is: Above 41 ºF and 4 hours or less into the cooling process.

3. Discard cooked, hot food immediately when the food is: Above 41 ºF and more than 4 hours into the cooling process.

VERIFICATION AND RECORD KEEPING:Foodservice employees will record temperatures and corrective actions taken on the Cooling Temperature Log. Foodservice employees will record if there are no foods cooled on any working day by indicating “No Foods Cooled” on the Cooling Temperature Log. The foodservice manager will verify that foodservice employees are cooling food properly by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating the temperature log each working day. The Cooling Temperature Logs are to be kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:

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STAFF TRAINED (ALL STAFF SIGN): 8.2 Use and Handling of Leftovers

PURPOSE:

SCOPE:

KEYWORDS:

INSTRUCTIONS:

MONITORING:





DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:SOP TRAINING DATE: ____________________

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REHEATING

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9.1 Reheating Potentially Hazardous Foods

PURPOSE: To prevent foodborne illness by ensuring that all foods are reheated to the appropriate internal temperature.


KEY WORDS: Cross-Contamination, Temperatures, Reheating, Holding, Hot Holding


Using and Calibrating Thermometers SOP).2. Follow State or local health department requirements. 3. Heat processed, ready-to-eat foods from a package or can, such as canned

green beans or prepackaged breakfast burritos to an internal temperature of at least 140 ºF for 15 seconds for hot holding.

4. Reheat the following products to 165 ºF for 15 seconds: Any food that is cooked, cooled, and reheated for hot holding Leftovers reheated for hot holding Products made from leftovers, such as soup

5. Reheat food for hot holding in the following manner if using a microwave oven: Heat processed, ready-to-eat foods from a package or can to at least

140 ºF for 15 seconds Heat leftovers to 165 ºF for 15 seconds Rotate (or stir) and cover foods while heating Allow to sit for 2 minutes after heating

6. Reheat all foods rapidly. The total time the temperature of the food is between 41 ºF and 165 ºF may not exceed 2 hours.

7. Serve reheated food immediately or transfer to an appropriate hot holding unit.8. Reheat leftover foods only once, as putting food through the temperature danger

zone increases its susceptibility to growth of pathogens.

MONITORING:1. Use a clean, sanitized, and calibrated probe thermometer to measure the internal

temperature in the reheating process (Refer to Calibrating Thermometers and Use of Thermometers SOPs).

2. Take at least two internal temperatures from each pan of food .

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SOP. 2. Continue reheating and heating food if the internal temperature does not reach

the required temperature.

VERIFICATION AND RECORD KEEPING:Foodservice employees will record product name, time, the two temperatures/times, and any corrective action taken on the Cooking and Reheating Temperature Log. Foodservice manager will verify that foodservice employees have taken the required reheating temperatures by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating the Cooking and Reheating Temperature Log at the close of each day. The temperature logs are kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



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TRANSPORTING

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10.1 Transporting Food to Remote Sites (Satellite Kitchens)

PURPOSE: To prevent foodborne illness by ensuring that food temperatures are maintained during transportation and contamination is prevented.

SCOPE: This procedure applies to foodservice employees who transport food from a central kitchen to remote sites (satellite kitchens).

KEY WORDS: Hot Holding, Cold Holding, Reheating, Cooling, Transporting Food

INSTRUCTIONS:1. Train foodservice employees on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Maintain foods as follows: Keep frozen foods frozen during transportation. Maintain the temperature of refrigerated, potentially hazardous foods below 41 ºF Maintain the temperature of cooked foods that are transported hot above 140 ºF. Separate foods4. Use only food carriers for transporting food approved by the National Sanitation

Foundation International or that have otherwise been approved by the state or local health department.

5. Prepare the food carrier before use: Make certain that all surfaces of the food carrier are cleaned prior and after each

usage. Wash, rinse, and sanitize the interior surfaces. Make certain that the food carrier is designed to maintain cold food temperatures

at 41 ºF and hot food temperatures at 140 ºF or above.

Place a calibrated stem thermometer in the warmest part of the carrier if used for transporting cold food, or the coolest part of the carrier if used for transporting hot food (Refer to the Using and Calibrating Thermometers SOP).

Pre-heat or pre-chill the food carrier according to the manufacturer’s recommendations.

6. Store food in containers suitable for transportation. Containers should be: Rigid and sectioned so that foods do not mix Tightly closed to retain the proper food temperature Nonporous to avoid leakage Easy-to-clean or disposable Approved to hold food Have identifiable label to note as Food In Transit Closely guarded to avoid any hazard

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7. Place food containers in food carriers and transport the food in clean trucks, if applicable, to remote sites as quickly as possible.

8. Follow Receiving Deliveries SOP when food arrives at remote site.

MONITORING:1. Check the air temperature of the food carrier to make certain that the

temperature suggested by the manufacturer is reached prior to placing food into it.

2. Check the internal temperatures of food using a calibrated thermometer before placing it into the food carrier (Refer to the Holding Hot and Cold Potentially Hazardous Foods SOP).



SOP. 2. Continue heating or chilling food carrier if the proper air temperature is not

reached.3. Reheat food to 165 ºF for 15 seconds if the internal temperature of hot food is

less than 140 ºF (Refer to the Reheating Potentially Hazardous Foods SOP).4. If the internal temperature of cold food is greater than 41 ºF, cool food to below

41 ºF using a proper cooling procedure (Refer to the Cooling Potentially Hazardous Foods SOP for the proper procedures to follow when cooling food).

5. Discard foods held in the danger zone for greater than 4 hours.

VERIFICATION AND RECORD KEEPING:Before transporting food to remote sites, foodservice employees will record food carrier temperature, food product name, time, internal temperatures, and any corrective action taken on the Hot and Cold Holding Temperature Log. Upon receipt of food at remote sites, foodservice employees will record receiving temperatures and corrective action taken on the Receiving Log. The foodservice manager at central kitchens will verify that foodservice employees are following this SOP by visually observing employees and reviewing and initialing the Hot and Cold Holding Temperature Log daily. The foodservice manager at the remote site(s) will verify that foodservice employees are receiving foods at the proper temperature and are following the proper receiving procedures by visually observing receiving practices during the shift and reviewing and initialing the Receiving Log daily. All logs are kept on file for a minimum of 3 years plus the current year. The foodservice manager will

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complete the Food Safety Checklist weekly. The Food Safety Checklist is to be kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



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PROGRAMMAINTENANCE

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11.1 Verification (Food Safety and HACCP Program Verification) P URPOSE: To make certain that the district school foodservice department and each individual kitchen (production and service) will have an on-going process in place for verification that the HACCP plan is functioning as planned.


KEYWORDS: Verification, HACCP, CCPs

INSTRUCTIONS: A designated member or designated members of the foodservice staff (now HACCP team) will:1. Observe employees performing tasks, especially at critical control points (CCPs).2. Establish appropriate verification inspection schedules.3. Check CCP records.4. Review critical limits to verify that they are adequate to control hazards.5. Check monitoring records.6. Check corrective action records to review deviations and their resolution.7. Check process or finished product.8. Check equipment calibration records.9. Check accuracy of equipment that continuously monitors temperatures, such as

freezers and refrigerators.10.Periodically review the entire HACCP plan at least annually.11.Review hazard analysis and related CCPs.12.Review written record of verification inspections.13.Validate HACCP plan through on-site review and verification of the flow diagrams

and CCPs.14.Review modifications of the HACCP plan.

MONITORING:1. Check that all SOPs are being implemented with corrective actions and

verification of all actions contained within each SOP. 2. Review HACCP plan to implement new verification procedures or to update

current verification procedures.3. Add new SOPs as needed based on corrective action and verification

documentation.


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CORRECTIVE ACTION:Review all documentation, and if violations occur frequently, revise the HACCP Plan.

VERIFICATION AND DOCUMENATION:Review all required documents daily, weekly, monthly, and/or annually as designated in the HACCP Plan/SOPs. All documentation must be kept on file for a minimum of 3 years plus the current year.PERSON(S) RESPONSIBLE FOR VERIFICATION AND RECORD KEEPING (LIST):


DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



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11.2 Self Inspection and Monitoring

PURPOSE: To make certain that district school foodservice department and each individual kitchen (production and service) will have an on-going process in place for self inspection/evaluation for the purposes of continued quality improvement and insurance of best practices in food safety and sanitation.


KEYWORDS: HACCP, Monitoring

INSTRUCTIONS:

Members of the school foodservice (now HACCP) team will: 1. Develop and implement a self inspection process to be used for ongoing

evaluation of the school foodservice operation.2. Develop and implement forms for conducting self inspections.3. Develop a regular schedule and defined frequency of the schedule for conducting

self inspections and monitoring.4. Conduct independent self inspections.5. Meet after each self inspection to discuss the outcomes.6. Develop corrective action as needed.7. Document the process.

MONITORING:The foodservice manager as advised by the school nutrition supervisor will:1. Conduct HACCP team meetings as appropriate.2. Review reports and documentation with the HACCP team.3. Provide support for taking appropriate corrective action. This may include support

for training, new equipment, etc.


CORRECTIVE ACTION:The Foodservice Manager and Supervisor will:

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1. Design a training program for any foodservice employee found not following the procedures in any SOP.

2. Review all self inspection and monitoring documents for accuracy and for any needed corrective actions.

VERIFICATION AND RECORD KEEPING:Review all required documents daily, weekly, monthly, and/or annually as designated in the HACCP Plan/SOPs. All documentation must be kept on file for a minimum of 3 years plus the current year.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



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11.3 Record Keeping and Documentation

PURPOSE: To make certain that records will be maintained to document how food is handled during its flow through the foodservice department.


KEYWORDS: HACCP, Record Keeping

INSTRUCTIONS:Employees involved in the production or service of food must record information needed to document food handling using the following procedures:

1. Follow all standard operating procedures, which include record keeping and documentation.

2. Identify when procedures should be modified due to food safety concerns that have been noted.

The Foodservice Manager will:1. Keep a current copy of the HACCP/ Food Safety Plan accessible for use in the

operation.2. Maintain a file of support documentation, such as employee training records.3. Maintain a file of records during the operation of the plan:

a. List of HACCP team members and their duties.b. Description of the food, its distribution, intended use, and consumers.c. Standardized recipes. Process Approach List of All Foods divided into

categories: i. No-Cook Processii. Same Day Service Processiii. Complex Food Process

d. Summary of hazard analysis and control measures.e. Flow of Food Process Proceduresf. Steps that are Critical Control Points (CCPs).g. Critical limits at CCPs.h. Monitoring procedures.i. Corrective actions.j. Verification procedures and schedules.k. Record keeping procedures.l. Supplier performance records and receiving logs.m. Calibration logs.n. Temperature logs.

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o. Monitoring logs.4. Designate employees to complete the records.

MONITORING:The foodservice manager will monitor all above listed documents for completion and accuracy. The foodservice supervisor will periodically monitor for completion and accuracy to update HACCP Plan as needed.


CORRECTIVE ACTION:If the School Foodservice Supervisor finds a significant amount of errors or incomplete documentation, the manager will be trained on documentation and record keeping procedures, logs, and forms.

VERIFICATION AND RECORD KEEPING:1. Keep a current copy of the HACCP/ Food Safety Plan accessible for use in the

operation.2. Maintain a file of support documentation, such as employee training records.3. Maintain a file of records during the operation of the plan:

a. List of HACCP team members and their duties.b. Description of the food, its distribution, intended use, and consumers.c. Standardized recipes. Process Approach List of All Foods divided into

categories: i. No-Cook Processii. Same Day Service Processiii. Complex Food Process

d. Summary of hazard analysis and control measures.e. Flow of Food Process Proceduresf. Steps that are Critical Control Points (CCPs).g. Critical limits at CCPs.h. Monitoring procedures.i. Corrective actions.j. Verification procedures and schedules.k. Record keeping procedures.l. Supplier performance records and receiving logs.m. Calibration logs.n. Temperature logs.o. Monitoring logs.

5. Designate employees to complete the records.


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DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



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11.4 Procurement

PURPOSE: To make certain that food is purchased only from approved vendors to assure the safety of food served to children.


KEYWORDS: Procurement

INSTRUCTIONS:It is recommended best practice that employees purchasing food: 1. Understand regulations for specific foods: Purchase packaged or processed foods only from suppliers who receive their

products from licensed and reputable purveyors and manufacturers who adhere to good manufacturing practices.

Fresh produce buyers should ensure packages are clean and will maintain the integrity of the food item, as communicated through product specifications.

Only pasteurized dairy products should be purchased for service to children. Pasteurized shell or processed eggs should be purchased for menu items not receiving heat treatment or not reaching 145°F. Pasteurized apple juice and cider should also be purchased for service to children.

2. Observe delivery vehicles to ensure cleanliness and temperature control.3. Use written specifications to ensure that the vendor knows what is to be ordered and delivered each time.

MONITORING:The Foodservice Supervisor will:1. Develop and implement written product specifications to ensure products

purchased consistently meet foodservice expectations and local, state, and federal regulations.

2. Request a written letter from all vendors indicating that they follow either a HACCP program or good manufacturing practices.

3. Coordinate delivery times with vendors/suppliers to ensure that deliveries are made when they can be checked, including product temperatures.

4. Review orders and delivery information to ensure orders and product specifications are being met.

5. Follow up as necessary.


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CORRECTIVE ACTIONS:1. Retrain staff on all SOPs relating to receiving, storing, and documentation.2. Develop specifications that better meet the needs of school foodservice.3. Develop more strict requirements to be an acceptable and qualified vendor.

VERIFICATION AND RECORD KEEPING:Maintain a significant history of procurement. Maintain a clear record of vendor performance. Review and update annually.



DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________

NOTES FOR REVISION:



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PROCESS APPROACH TO FOOD PREPARATION:

Categorizing Menu Items and Identifying Control Measures and Critical Control Points (CCPs):

The week menu cycle is posted in the (INSERT LOCATION). Each menu item available for service is listed in this food safety program in the table below. When new menu items are added, the list is updated. Each item is evaluated to determine which of the three processes is applicable and to identify the appropriate control measures and critical control points (CCPs) using the Process Approach charts attached. Some items may fall into two or more categories depending on method of preparation. Post the attached Process Charts in the kitchen. The menu cycle, menus, recipes, product directions, and charts are kept in notebooks in the manager’s office.

Process Approach #1: No Cook - food items meant to be kept cold from preparation through service.

Process Approach #2: Same Day Service - food items meant to be prepared hot and served hot the same day.

Process Approach #3: Complex Food Preparation – food itmes meant to be prepared hot and served cooled, or possibly reheated.

Each menu item/recipe must be listed in one of the three categories.

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PROCESS CHART – PROCESS 1

Process 1 -NO COOK Keep Food At or Below 41 °F Degrees

MENU ITEM RECIPE #

Control measures

CCP: • Cold holding – Critical limit is 41º F or below

SOP: Employee Health and Personal Hygiene Washing Fruits and Vegetables Limiting time in the danger zone to inhibit bacterial growth and toxin production Verifying receiving temperatures of food Date Marking of Ready-to-Eat, Potentially Hazardous Foods Using Suitable Utensils When Handling Ready-to-Eat Foods

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Process 2-COOK and SAME DAY SERVE Cook to Correct Temperature. Serve at 140 °F or above.

MENU ITEM RECIPE # COOKING TEMPERATURE

Control measures

CCP: • Cooking to destroy bacteria and other pathogens (CCPs with corresponding

critical limits are noted above.)

SOP: Cooking Potentially Hazardous Foods Hot holding or limiting time in the danger zone to prevent the outgrowth of

spore-forming bacteria

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Process 3-COOK, COOL, REHEAT, SERVE Limit Time in the Danger Zone (41 °F – 140 °F)

MENU ITEM RECIPE #

COOKING TEMP

COOLING TEMP

REHEATING TEMP

Control measures

CCP: • Cooking to destroy bacteria and other pathogens (CCPs and critical limits are

outlined above) • Reheating for hot holding, if applicable

SOP: Cooling to prevent the outgrowth of spore-forming bacteria (SOP) Hot and cold holding or limiting time in the danger zone to inhibit bacterial

growth and toxin formation (SOP)

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140

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CORRECTIVE ACTIONS

Documenting Corrective Actions:

•(INSERT POSITION TITLE) will be responsible for developing predetermined corrective actions for the most common deviations from control measures including critical control points (CCPs) and standard operating procedures (SOPs).

• The foodservice director or manager will review and update corrective actions at least annually. Corrective actions for all SOPs are outlined in the written SOPs.

• Foodservice staff will be responsible for documenting any corrective actions taken while handling and preparing food as well as any actions taken while performing SOPs.

Training:

• In addition to the corrective actions outlined in the SOPs, foodservice staff will be trained on a continuous basis to take corrective actions when necessary.

• Guidance on most common specific corrective actions will be listed in this food safety program and will be posted in an accessible location in the kitchen.

Corrective Actions:

Summary of Corrective Actions

SAMPLES – Corrective Actions Listed in each SOP.

SOP Event Corrective ActionEmployee Training

Training Summary Table indicates that there are employees who have not been trained on all SOPs

Provide training to foodservice employees who have not had training on the SOPs or Right-to-Know training indicated.

SOP Event Corrective ActionWashing Hands

Employee observed not following SOP

Retrain food service employee.

Employee observed not washing hands at appropriate times or using proper procedure to wash hands

Ask employee to wash hands immediately.

Employee observed not following proper handwashing procedure

Retrain employee.

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SOP Event Corrective ActionCalibrating Thermometers



Thermometer inaccurate 1. For an inaccurate, bimetallic, dial-faced thermometer, adjust the temperature by turning the dial while securing the calibration nut (located just under or below the dial) with pliers or a wrench.

2. For an inaccurate, digital thermometer with a reset button, adjust the thermometer according to manufacturer’s instructions.

3. If an inaccurate thermometer cannot be adjusted on-site, discontinue using it, and follow manufacturer’s instructions for having the thermometer calibrated.

Employee observed calibrating food thermometers improperly

Retrain employee.

SOP Event Corrective ActionUse of Thermometers



Employee observed using food thermometers improperly

Retrain employee.

SOP Event Corrective ActionPreventing Cross-Contamination During Storage and Preparation



Foods found improperly stored Separate foods found improperly stored.

Ready-to-eat foods are contaminated by raw eggs, raw fish, raw meat, or raw poultry

Discard contaminated foods.

SOP Event Corrective ActionUsing Suitable Utensils When Handling Ready-to Eat Foods



Ready-to-eat food touched with bare hands


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SOP Event Corrective ActionEmployee Health and Personal Hygiene



Employee reports to work inappropriately groomed or attired.

Take measures to correct grooming or attire on-site or send home to correct the problem.

Employee reports to work with flu-like symptoms, diarrhea, and/or vomiting.

Employees with these symptoms will be sent home, or reassigned non-food related duties or sick leave, whichever is most appropriate.

Employee reports to work with cut, abrasion, burn, or lesion.

Treat and bandage any cut, abrasion, or burn that has broken the skin. When hands are bandaged, single-use gloves must be worn.

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.

Foods contaminated by failure to follow SOP

Discard affected food.

SOP Event Corrective ActionStoring and Using Poisonous or Toxic Chemicals



Foods found contaminated by chemicals


Chemicals unlabeled and/or improperly stored

Label and properly store chemicals.

Chemical found to be out of date

Discard chemicals in an appropriate manner.

Chemical found that is no longer being used

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SOP Event Corrective ActionHandling a Food Recall



Product recalled 1. Determine if the recalled product is to be returned and to whom, or destroyed and by whom.

2. Notify feeding site staff of procedures, dates, and other specific directions to be followed for the collection or destruction of the recalled product.

3. Consolidate the recall product as quickly as possible, but no later than 30 days after the recall notification.

4. 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 when applicable.

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

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SOP Event Corrective ActionResponding to a Foodborne Illness Complaint



Food suspected of causing foodborne illness

1. Remove suspected food from service.

2. Label “DO NOT EAT” and date.3. Store in the refrigerator until

investigated by the local health department.

SOP Event Corrective ActionResponding to a Physical Hazard Complaint



Physical Hazard (Foreign Object) is found in food

1. Label and save the object and the box/bag from which it came, if known.

2. Notify distributor from which the food came.

Remaining food is suspected of containing additional physical hazard

1. Remove suspected food from service.

2. Label “DO NOT EAT” and date.3. Store in the refrigerator until it is

determined that the physical hazard is no more than an isolated incident or product has been picked up by the distributor.

SOP Event Corrective ActionVisitors in Kitchen



Unauthorized person observed in kitchen

Politely inform person of the policy and ask him/her to leave.

Visitor observed not following the food safety practices of the department.

Inform visitor in food safety practices and ask him/her to adhere to the practices.

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SOP Event Corrective ActionReceiving Deliveries



Frozen foods with signs of previous thawing

Reject product.

Cans that have signs of deterioration, such as swollen sides or ends, flawed seals or seams, dents, or rustPunctured packagesFoods with out-dated expiration datesFoods our of safe temperature zone or deemed unacceptable by established rejection policy

SOP Event Corrective ActionStorage Employee observed not

following SOPRetrain food service employee.

Refrigerator Storage is above 41 ºF.Freezer Storage is above 0 ºF

1. If the equipment temperature is not acceptable, contact the appropriate individual(s) immediately to have the refrigerator or freezer repaired.

2. Move refrigerated or frozen items to an alternate storage location if repairs cannot be made before the unit is in the danger zone in excess 4 hours.

3. Discard the food if it cannot be determined how long the food temperature was above 41 ºF or below 140 ºF.

SOP Event Corrective ActionSegregating Damaged Goods



Spoiled or damaged items found improperly stored

Segregate spoiled or damaged food items in designated areas.Notify the cafeteria manager when spoiled or damaged items are found and placed in designated area.

147

SOP Event Corrective ActionCleaning and Sanitizing Food Contact Surfaces



Food contact surfaces dirty 1. Wash, rinse, and sanitize food contact surfaces.

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

Water in 3-compartment sink is dirty

Drain and refill compartments

(INSERT ONE OF THE FOLLOWING DEPENDING ON METHOD OF SANTITIZING IN THE 3-COMPARTMENT SINK)(If using hot water for sanitizing) Sanitizing water temperature in 3-compartment sink is less than 170 ºF

Adjust the water temperature by adding hot water until temperature reaches 170 ºF.

(If using a sanitizing solution for sanitizing) Sanitizing solution concentration in 3-compartment sink is not as specified on the manufacturer’s label

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

Water in dishmachine dirty Drain and refill the machine as needed to keep the water clean.

Wash temperature is not reaching the temperature indicated on the dishmachine data plate

Contact the appropriate individual(s) to have the machine repaired.

(INSERT ONE OF THE FOLLOWING DEPENDING ON THE TYPE OF DISHMACHINE)(If using a hot water sanitizing dishmachine) Appropriate surface temperature is still not achieved on the second run

1. Contact the appropriate individual(s) to have the machine repaired.

2. Wash, rinse, and sanitize in the 3-comparment sink until the machine is repaired or use disposable single-service/single-use items.

(If using a chemical sanitizing dishmachine) Sanitizer concentration level is not achieved

1. Check the level of sanitizer remaining in bulk container and fill, if needed.

2. “Prime” the machine according to the manufacturer’s instructions to ensure that the sanitizer is being pumped through the machine and retest.

3. If the proper sanitizer concentration level is still not achieved, stop using the machine and contact the appropriate individual(s) to have it repaired.

4. Wash, rinse, and sanitize in the e-compartment sink until the machine is repaired or use disposable single-service/single-use items.

148

SOP Event Corrective ActionCooking Potentially Hazardous Foods

Critical Control Point (CCP)



Food temperature is below the required internal temperature

Continue cooking food until the internal temperature reaches the required temperature.

SOP Event Corrective ActionCooling Potentially Hazardous Foods




Cooked, hot food is above 41 ºF and 4 hours or less into the cooling process

Reheat to 165 ºF for 15 seconds and start the cooling process again using a different cooling method.

Cooked, hot food is above 41 ºF and more than 4 hours into the cooling process

Discard food.

Reheating

SOP Event Corrective ActionReheating Potentially Hazardous Foods




Internal temperature does not reach the required temperature

Continue reheating and heating food until the internal temperature reaches the required temperature.

SOP Event Corrective ActionThawing Foods Employee observed not


Food not thawed using one of the acceptable methods.

Discard food.

SOP Event Corrective ActionControlling Employee observed not Retrain food service employee.

149

Time and Temperature During Preparation

following SOPPreparation is complete for foods that will be served hot

Begin the cooking process immediately.

Preparation is complete for ready-to-eat foods or foods that will be cooked at a later time

Rapidly cool food items.

Anticipated preparation completion time is expected to exceed 30 minutes

Immediately return ingredients to the refrigerator.

Food held in the temperature danger zone for more than 4 hours

Discard food.

SOP Event Corrective ActionWashing Fruits and Vegetables



Fruits and/or vegetables unwashed

Remove and wash immediately before being served.

Fresh cut fruits and vegetables not labeled and dated

Label and date.

Cut melons held after 7 days Discard.

Serving

SOP Event Corrective ActionPreventing Contamination at Food Bars



Food contaminated Remove and discard.Utensils used improperly by customers

Demonstrate to customers how to properly use utensils.

It cannot be determined how long the food temperature was above 41 ºF or below 140 ºF

Discard food.

SOP Event Corrective ActionServing Food Employee observed not


Plates, cups, or utensils improperly handled

Replace improperly handled items.

Ready-to-eat food touched with bare hands

Discard food.

150

SOP Event Corrective ActionDate Marking Ready-to-Eat, Potentially Hazardous Food



Foods not date marked Discard food.Date marked foods exceed the 7-day refrigeration time period

SOP Event Corrective ActionHolding Hot and Cold Potentially Hazardous Foods




Hot food is found to be below 140 ºF and last temperature measurement was 140 ºF or higher and taken within the last 2 hours

1. Reheat the food to 165 ºF for 15 seconds.

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

It cannot be determined how long the hot food temperature has been below 140 ºF

Discard food.

Cold food is found to be above 41 ºF and the last temperature measurement was 41 ºF or below and taken within the last 2 hours

1. Rapidly chill the food using an appropriate cooling method: 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.2. Repair or reset holding equipment

before returning the food to the unit, if applicable.

It cannot be determined how long the cold food temperature has been above 41 ºF

Discard food.

Transporting

151

SOP Event Corrective ActionTransporting Food to Remote Sites (Satellite Kitchens)



Proper air temperature is not reached in hot or cold food carrier

Continue heating or chilling food carrier until proper air temperature is reached.

Internal temperature of hot food is less than 140 ºF

Reheat food to 165 ºF for 15 seconds.

Internal temperature of cold food is greater than 41 ºF

Rapidly chill the food to 41 ºF or below using an appropriate cooling method: 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.Foods held in the danger zone for greater than 4 hours.

Discard food.

RECORDKEEPING DOCUMENTATION (RECORDS) DOCUMENTATION SCHEDULE Food Production Records

152

Cooking and Reheating Temperature Log _____ Cooling Temperature Log _____ Damaged or Discarded Product Log _____Food Contact Surfaces Cleaning and Sanitizing Log _____Production Log _____Hot and Cold Holding Temperature Log _____

Equipment Temperature Records Receiving Logs _____Holding Unit Temperature Log _____ Refrigerator Storage Temperature Log _____ Freezer Storage Temperature Log _____Dry Storage Temperature Log _____Thermometer Calibration _____

Review Records Food Safety Checklist _____Manager’s Checklist _____

Training Logs _____Corrective Action Records _____

Staff Responsibility:

All foodservice staff will be held responsible for recordkeeping duties as assigned. Overall, the foodservice manager will be responsible for making sure that records are being taken and for filing records in the proper place.

Recordkeeping Procedure:

• All pertinent information on critical control points, time, temperature, and corrective actions will be kept ___________________________________.

• All completed forms will be filed in the _________________ 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.

153

154

FORMS and CHARTS

155

HACCP Training RosterSchool: Date of Training:

Topic(s) Covered:[ ] Original SOP [ ] Retrain/Corrective Action[ ] Verification/Record Keeping [ ] Other: __________________

Name Comments (optional)1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

156

Standard Operating Procedures Documentation Monitoring Responsibilities Verified by: ENTIRE Staff

Trained?1.0 Personnel 1.1 Employee Training Roster, Summary [ ] Yes [ ] No 1.2 New Employee Orientation Roster [ ] Yes [ ] No 1.3 Washing Hands Food Safety Checklist [ ] Yes [ ] NoEmployee Health and Personal

HygieneFood Safety Checklist [ ] Yes [ ] No

Employee Eating and Drinking in the Workplace

Food Safety Checklist [ ] Yes [ ] No

Contact with Blood or Body Fluids


[ ] Yes [ ] No2.0 Facility-wide 2.1 Use of Thermometers Calibration Charts, Temp.

Logs, Food Safety Checklist

[ ] Yes [ ] No

2.2 Calibrating Thermometers Calibration Charts [ ] Yes [ ] NoPreventing Cross-Contamination

During Storage and PreparationReceiving Logs, Temp. Logs, Production Logs, Food Safety Checklist,

Hazard Incident Reports

[ ] Yes [ ] No

Using Suitable Utensils When Handling Ready-to-Eat Foods


2.5 Glove Usage Food Safety Checklist [ ] Yes [ ] NoEquipment and Cleaning

SchedulesCleaning Schedules, Food Safety Checklist

[ ] Yes [ ] No

Cleaning and Sanitizing Food Contact Surfaces

Sanitizing Logs, Cleaning Schedules, Food Safety

Checklist

[ ] Yes [ ] No

2.8 Laundry and Linen Usage Food Safety Checklist, Cleaning Schedules

[ ] Yes [ ] No

157

CON’T Standard Operating Procedures Documentation Monitoring Responsibilities Verified by: ENTIRE Staff

Trained? 2.9 Machine Warewashing Temp. Charts, Food

Safety Checklist[ ] Yes [ ] No

2.10 Manual Warewashing Sanitizing Log, Temp. Charts, Food Safety

Checklist

[ ] Yes [ ] No

Storing and Using Poisonous or Toxic Chemicals

MSDS Sheets, Hazard Incident Report

[ ] Yes [ ] No

2.12 Pest Control Pest Control Invoices, Vendor Complaint Form

[ ] Yes [ ] No

2.13 Operating in Power Outage Temp. Charts, Damaged/Discarded Log

[ ] Yes [ ] No


Trained? 2.14 Visitors in the Kitchen [ ] Yes [ ] No 2.15 Handling a Food Recall Food Incident Report [ ] Yes [ ] NoResponding to a Foodborne

Illness ComplaintFood Incident Report [ ] Yes [ ] No

Responding to a Chemical or Physical Hazard Complaint

Food Incident Report [ ] Yes [ ] No

2.18 Tasting Method Food Safety Checklist [ ] Yes [ ] No 2.19 Ice Machine Usage Food Safety Checklist [ ] Yes [ ] No [ ] Yes [ ] No3.0 Receiving 3.1 Receiving Deliveries Receiving Logs,

Temp. Logs[ ] Yes [ ] No

[ ] Yes [ ] No4.0 Storing 4.1 Storage Receiving Logs, Temp.

Logs[ ] Yes [ ] No

4.2 Segregating Damaged Goods Damaged Logs [ ] Yes [ ] No

158


Trained? 4.3 Rotating Stock Using FIFO Food Safety Checklist [ ] Yes [ ] No

[ ] Yes [ ] No5.0 Preparation 5.1 Thawing Foods Temp. Logs, Food Safety

Checklist[ ] Yes [ ] No

Controlling Time and Temperature during Preparation

Temp. Logs, Food Safety Checklist

[ ] Yes [ ] No

5.3 Washing Fruits and Vegetables [ ] Yes [ ] No 5.4 Sack Lunches [ ] Yes [ ] No

[ ] Yes [ ] No6.0 CookingCooking Potentially Hazardous

FoodsTemp. Logs, Food Safety


7.0 Serving and Holding7.1 Date Marking Ready-to-Eat, Potentially Hazardous Food

Receiving, Temp. Logs, Food Safety Checklist

[ ] Yes [ ] No

Holding Hot and Cold Potentially Hazardous Foods


[ ] Yes [ ] No

Preventing Contamination at Food Bars


[ ] Yes [ ] No

7.4 Serving Food Temp. Logs, Food Safety Checklist

[ ] Yes [ ] No

[ ] Yes [ ] No8.0 CoolingCooling Potentially Hazardous

FoodsTemp. Logs, Food Safety


8.2 Use and Handling of Leftovers Temp. Logs, Food Safety Checklist

[ ] Yes [ ] No

[ ] Yes [ ] No

159


Trained?9.0 Reheating

9.1 Reheating Potentially Hazardous Foods


[ ] Yes [ ] No

10.0 Transporting 10.1 Transporting Food to Remote Sites (Satellite Kitchens)

[ ] Yes [ ] No

11.0 Program Maintenance 11.1 Verification [ ] Yes [ ] No 11.2 Self Inspection and Monitoring [ ] Yes [ ] No 11.3 Record Keeping and Documentation

[ ] Yes [ ] No

11.4 Procurement [ ] Yes [ ] No

NOTE: Monitoring and Verifying Responsibilities are noted on each individual SOP.NOTE: The Food Safety Checklist encompasses all of HACCP. Each employee has daily responsibilities of observation, monitoring, conducting corrective actions and verifying, and making certain that food is safe.

160

School: Cooling Temperature LogInstructions: 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. Maintain this log for a minimum of 3 years plus the current year.

Date Food Item Time/Temp

Time/Temp

Time/Temp

Time/Temp Corrective Actions Taken Staff

InitialsVerified

By

“RH” Indicates REHEAT RULE USED: reheat internal temperature to 165F for 15 seconds.*Manager’s Signature: _______________________________________ Date: _________________*Indicates that the Manager has periodically reviewed log as guided by the SOPs.

161

School: Cooking and Reheating LogInstructions: A designated foodservice employee will record date, time, temperature, corrective action, and initials on this log. Maintain this log for a minimum of 3 years plus the current year.

Date Food Time

(Check a.m./p.m.) Temp.Time

(Check a.m./p.m.) Temp. Corrective Action Staff Initials

Manager Initials

[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.

*Manager’s Signature: __________________________________ Date: ____________________*Indicates that the Manager has periodically reviewed log as guided by the SOPs.

Damaged or Discarded Product Log

162

Instructions: Foodservice employees will record product name, quantity, action taken, reason, initials, and date each time a food or food product is damaged and/or will be discarded. Maintain this log for a minimum of 3 years plus the current year.

Date Time Vendoror School

Product Name Temperature Corrective Action Taken

Initials/Date Manager Initials/Date

*Manager’s Signature: _______________________________________ Date: _________________*Indicates that the Manager has periodically reviewed log as guided by the SOPs.

163

School: Food Contact Surfaces Cleaning and Sanitizing LogInstructions: Record time, temperatures/sanitizer concentration, as appropriate and any corrective action taken on this form. Maintain this log for a minimum of 3 years plus the current year.

Date and Time

WashTemp.

Rinse Temp.

Final Rinse (Sanitization) Temperature

Heat Sensitive Tape

(place here)

Sanitizer Concentration

(in ppm)Corrective Action Staff

InitialsVerified

By


164

Production LogInstructions: Foodservice employees will record the date, product name, start and end time of production, the two temperature measurements taken, any corrective 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 for a minimum of 3 years plus the current year. Date Start

TimeProduct Name Temp

#1Temp

#2Amount

PreparedCorrective

ActionsEnd Time

Employee Initials

Verified By/Date


SCHOOL:

165

Temperature Log: [ ] Production [ ] Serving [ ] Salad Bar [ ] Holding [ ] Other: ___________Instructions: Record product name, time, temperatures, and any corrective action taken on this form. Maintain this log for a minimum of 3 years plus the current year.

Date Time(Check a.m./p.m.)

Food ItemInternal

Temperature Corrective Action Staff Initials

Verified By

[ ]a.m. [ ]p.m.

[ ]a.m. [ ]p.m.


166

[ ]a.m. [ ]p.m.

[ ]a.m. [ ]p.m.

[ ]a.m. [ ]p.m.

[ ]a.m. [ ]p.m.

[ ]a.m. [ ]p.m.

[ ]a.m. [ ]p.m.

[ ]a.m. [ ]p.m.

School: Receiving Log /All Vendors Instructions: Use this Log for deliveries or receiving foods from a centralized kitchen. Record any temperatures and corrective action taken on the Receiving Log. Maintain this log for a minimum of 3 years plus the current year.


Vendor Product Name

Temp./Other Visual Observation

Damaged? Corrective Action Taken

Staff Initials

[ ]a.m. [ ]p.m. Yes No




167







School: Receiving and Damage Log One Vendor Category:Instructions: Use this Log for deliveries or receiving foods from a centralized kitchen. Record any temperatures and corrective action taken on the Receiving Log. Maintain this log for a minimum of 3 years plus the current year.


Product NameTemp./Other

Visual Observation

Damaged? Corrective Action Taken Staff Initials






168






School: Holding Unit LogName or Location in Cafeteria of Holding Unit: _________________________________

Instructions: A designated foodservice employee will record date, time, temperature, corrective action, and initials on this log. Maintain this log for a minimum of 3 years plus the current year.

DateTime

(Check a.m./p.m.) Temp.Time

(Check a.m./p.m.) Temp. Corrective Action Staff Initials

Manager Initials

[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.

169

[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.


School: Holding Unit Log (Temperatures taken at the same time)

Instructions: A designated foodservice employee will record date, time, temperature, corrective action, and initials on this log. Maintain this log for a minimum of 3 years plus the current year.


Temp.Unit A

Temp.Unit B

Temp.Unit C

Corrective Action(Circle Unit)

Staff Initials

Manager Initials

[ ]a.m. [ ]p.m. A B C [ ]a.m. [ ]p.m. A B C [ ]a.m. [ ]p.m. A B C [ ]a.m. [ ]p.m. A B C [ ]a.m. [ ]p.m. A B C [ ]a.m. [ ]p.m. A B C [ ]a.m. [ ]p.m. A B C [ ]a.m. [ ]p.m. A B C [ ]a.m. [ ]p.m. A B C [ ]a.m. [ ]p.m. A B C [ ]a.m. [ ]p.m. A B C [ ]a.m. [ ]p.m. A B C

170

[ ]a.m. [ ]p.m. A B C [ ]a.m. [ ]p.m. A B C [ ]a.m. [ ]p.m. A B C [ ]a.m. [ ]p.m. A B C


School: Refrigerator/Cold Storage Temp LogInstructions: A designated foodservice employee will record the date, time, temperature, corrective action, and initials on this log. Maintain this log for a minimum of 3 years plus the current year.

Date Time(check a.m./p.m.)

Internal Temp.

A

Internal Temp.

BCorrective Action Staff

InitialsManager Initials

[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.

171

[ ]a.m. [ ]p.m.


School: Main Cooler Storage Temp LogInstructions: A designated foodservice employee will record the date, time, temperature, corrective action, and initials on this log. Maintain this log for a minimum of 3 years plus the current year.


Temp. Time(check a.m./p.m.)

Temp. Corrective Action Staff Initials

Mger Initials

[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m. [ ]a.m. [ ]p.m.

*Manager’s Signature: _______________________________________ Date: _________________

172

*Indicates that the Manager has periodically reviewed log as guided by the SOPs.

School: Freezer Storage Temp LogInstructions: A designated foodservice employee will record the date, time, temperature, corrective action, and initials on this log. Maintain this log for a minimum of 3 years plus the current year.


Internal Temp.

Freezer A

Internal Temp.

Freezer B

Corrective Action Staff Initials

Manager Initials

[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.[ ]a.m. [ ]p.m.


173

School: Dry Storage Temp LogInstructions: A designated foodservice employee will record the date, time, air temperature, corrective action, and initials on this log. Maintain this log for a minimum of 3 years plus the current year.

Date Internal A.M. Temperature

Internal P.M. Temperature

Corrective Action StaffInitials

Manager Initials

*Manager’s Signature: ____________________________________________________________*Indicates that the Manager has periodically reviewed log as guided by the SOPs.

School: Thermometer Calibration Log

174

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 3 years plus the current year.

Date ThermometerBeing Calibrated

Temperature Reading Corrective Action Initials Mger’s

Initials


175

FOOD SAFETY CHECKLIST Page 1 of 6

Month: _________________________________ Foodservice Supervisor: _____________________________________________

Directions: Use this checklist weekly. Determine areas in your operations requiring corrective action. Record corrective action taken and keep completed records in a notebook for future reference.

Initials of One Completing the Checklist: _____

EMPLOYEE HEALTH AND 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. Pins are at a minimum. □ □ ________________Hands are washed properly, frequently, and at appropriate times. □ □ ________________Hands are twice washed after bathroom usage. □ □ ________________ 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. Fingercots are available. □ □ ________________ 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 or appropriate sneeze blocking technique 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. □ □ ________________

Page 2 of 6

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 (and after) every use. □ □ ________________ Frozen food is thawed using one of the acceptable methods under refrigeration, cooked to proper temperature from frozen,

in cold running water (or in microwave) □ □ ________________ Thawed food is not refrozen unless in cooked state. □ □ ________________ 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. □ □ ________________ Fresh fruits and vegetables are properly washed. □ □ ________________ 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 properly calibrated food thermometer following the Use of Thermometer SOP. □ □ ________________

The internal temperature of food being cooked is monitored and documented. □ □ ________________

Temperature charts available for staff to use. □ □ ________________

Page 3 of 6

HOT HOLDING Yes No Corrective Action Hot holding unit is clean and working properly. □ □ ________________ 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 above 140 ºF. □ □ ________________ Food is protected from contamination. □ □ ________________ Temperatures charts are posted for units. □ □ ________________

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. □ □ ________________ Temperature charts are posted for units □ □ ________________

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? □ □ ________________ Ambient air temperature of all refrigerators and freezers is monitored

and documented at the beginning and end of each shift. □ □ ________________

Page 4 of 6

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 or use by 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? □ □ ________________ There are no bulging or leaking canned goods. □ □ ________________ Food is protected from contamination. □ □ ________________ Dented/damaged /recall items segregated/labeled? □ □ ________________ 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. □ □ ________________

Page 5 of 6

CLEANING AND SANITIZING (cont.) Yes No Corrective Action

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. □ □ ________________ Thermometers are calibrated on a routine basis. □ □ ________________ Can opener is clean and sanitized. □ □ ________________ 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. □ □ ________________

Page 6 of 6

LARGE EQUIPMENT Yes No Yes No Yes No Yes No Yes No Corrective Action Food slicer is clean and sanitized. □ □ □ □ □ □ □ □ □ □ ________________ 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 Yes No Yes No Yes No Yes No Corrective Action Kitchen garbage cans are clean daily 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 Yes No Yes No Yes No 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. □ □ □ □ □ □ □ □ □ □ ________________ If fly-fan is available, is it left on? □ □ □ □ □ □ □ □ □ □ ________________ There is a regular schedule of pest control by a licensed pest control

operator. □ □ □ □ □ □ □ □ □ □ ________________

VISITORS IN KITCHEN Yes No Yes No Yes No Yes No Yes No Corrective Action Unauthorized people in the kitchen area this week □ □ □ □ □ □ □ □ □ □ _______________

NOTES:

Glossary of Terms

APPROVED SOURCE: An acceptable supplier to the regulatory authority based on a determination of conformity with principles, practices, and generally recognized standards that protect public health.

CCP: Critical Control Point.

CALIBRATION: The process of standardizing a thermometer (or other equipment) by determining the deviation from the standard and making the proper correction factor using manufacturer’s instructions.

CONTAMINATION: The unintended presence in food of potentially harmful substances, including micro-organisms, chemicals, and physical objects.

CORRECTIVE ACTION: An activity that is taken by a person whenever a critical limit is not met.

CRITICAL CONTROL POINT (CCP): An operational step in a food preparation process at which control can be applied and is essential to prevent or eliminate a hazard or reduce it to an acceptable level.

CRITICAL LIMIT: One or more prescribed parameters that must be met to ensure that a CCP effectively controls a hazard.

CROSS-CONTAMINATION: The transfer of harmful substances or disease-causing micro-organisms to food by hands, food contact surfaces, sponges, cloth towels and utensils that touch raw food, are not cleaned, and then touch ready-to-eat foods. Cross contamination can also occur when raw food touches or drips onto cooked or ready-to-eat foods.

DANGER ZONE: The temperature range between 41 ºF and 140 ºF that favors the growth of pathogenic micro-organisms.

EXCLUDE: To prevent a person from working as a food employee or entering a food establishment except for those areas open to the general public.

FLOW OF FOOD: All the processes that food passes through that may expose the food to hazards; purchasing, receiving, storage, preparation, cooking, serving/holding, leftover management/storage, disposal.

FOOD: Raw, cooked, or processed edible substance, ice, beverage, chewing gum or ingredient used or intended for use or for sale in whole or in part for human consumption.

FOOD ESTABLISHMENT: A food service level operation, i.e., that serves or offers food directly to the consumer and that , in some cases, includes a production, storage, or distributing operation that supplies the direct-to-consumer operation (satellite kitchens).

FOOD PREPARATION PROCESS: A series of operational steps conducted to produce a food ready to be consumed.

FOODBORNE ILLNESS: A sickness resulting from the consumption of foods or beverages contaminated with disease-causing micro-organisms, chemicals, or other harmful substances.

FOODBORNE OUTBREAK: The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food.

FOODSERVICE EMPLOYEE: Any person who works in the food establishment, including any substitute workers.

FOODSERVICE MANAGER: The person who has administrative responsibility for the cafeteria operation, i.e. cafeteria manager.

FOODSERVICE SUPERVISOR: The person who has administrative responsibility for the district-wide school nutrition program.

HACCP: Hazard Analysis and Critical Control Point.

HACCP PLAN: A written document that is based on the principles of HACCP and describes the procedures to be followed to ensure the control of a specific process or procedure.

HAZARD: A biological, physical, or chemical property that may cause a food to be unsafe for human consumption.

HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP): A prevention-based food safety system that identifies and monitors specific food safety hazards that can adversely affect the safety of food products.

INTEGRATED PEST MANAGEMENT (IPM): Internal pest control program with procedures in place to control and eliminate pests involving SOPs, Staff, and PCO.

INTERNAL TEMPERATURES: The temperature of the internal portion of a food product.

MEAT: The flesh animals used as food including dressed flesh of cattle, swine, sheep, or goats and other edible animals, except fish, poultry, and wild game animals.

MICRO-ORGANISM: A form of life that can be seen only under the microscope; including bacteria, viruses, yeast, and single-celled animals.

MONITORING The act of observing and making measurements to help determine if critical limits are being met and maintained.

NSLP: National School Lunch Program.

OPERATIONAL STEP: An activity or stage in the flow of food through a food establishment, such as receiving, storage, preparation, cooking, etc.

PATHOGEN: A micro-organism (bacteria, parasites, viruses, or fungi) that causes diseases in humans.

PERSONAL HYGIENE: Individual cleanliness and habits.

PEST CONTROL OPERATOR (PCO): Contracted and licensed vendor to remove and control pests.

POTENTIALLY HAZARDOUS FOOD: A food that is natural or synthetic and that requires temperature control because it is capable of supporting:

the rapid and progressive growth of infectious or toxigenic micro-organisms

the growth and toxin production of Clostridium botulinum or in raw eggs, the growth of Salmonella enteritidis; and includes foods of animal origin

that are raw or heat-treated; foods of plant origin that are heat treated or consists of raw sprouts, cut melons, and garlic in oil mixtures that are not acidified or otherwise modified at a processing plant in a way that results in mixtures that do not support growth of pathogenic micro-organisms as described above.

the factors involved in the acronym FATTOM (foods high in protein and carbohydrates; acidity level/pH between 4.6-7.5; time and temperature abuses; oxygen availability; and moisture content/water activity level of .86-1.0 in foods.

PROCESS APPROACH: A method of categorizing food operations into one of three categories depending on the number of times the food goes through the temperature danger zone:

Process 1: Food preparation with no cook step, wherein ready-to-eat food is received, stored, prepared, held and served;

Process 2: Food preparation for same day service wherein food is received, stored, prepared, cooked, held, and served; or

Process 3: Complex food preparation wherein food is received, stored, prepared, cooked, cooled, reheated, hot held, and served.

PROCUREMENT: Method to purchase goods and services in accordance with local, state, and federal regulations.

RECORD: A documentation of monitoring observations and verification activities.

REGULATORY AUTHORITY: A Federal, State, local, or tribal enforcement body or authorized representative having jurisdiction over the food establishment.

RESTRICT: To limit the activities of a food employee so that there is no risk of transmitting a disease that is transmissible through food and the food employee does not work with exposed food, clean equipment, utensils, linens, and unwrapped single-service or single-use articles.

RISK: An estimate of the likely occurrence of a hazard.

RISK FACTOR: One of the factors identified by the Centers for Disease Control and Prevention (CDC) as contributors to the foodborne outbreaks that have been investigated and confirmed. The factors are unsafe sources, inadequate cooking, improper holding, contaminated equipment, and poor personal hygiene.

SFA: School Food Authority

Potentially Hazardous Foods (PHF)Milk, Milk Products

Meat: Beef, Pork, Lamb Poultry and Turkey

FishBaked Potatoes

Shell EggsCooked Rice

Sprouts: Bean, AlfalfaTofu and Other Soy-Protein Foods

Sliced Melons

Cooking Requirements (Internal Temperatures):Food Temperatur

eTime

Poultry 165 F 15 SecondsStuffing and Stuffed Meat 165 F 15 Seconds

Ground Meats (beef, pork, fish) 155 F 15 SecondsInjected Meats (hams, etc.) 155 F 15 Seconds

Pork, Beef, Lamb, Veal (steaks, chops) 145 F 15 SecondsPork, Beef, Lamb, Veal (roasts) 145 F 4 Minutes

Fish 145 F 15 SecondsStuffed Fish 165 F 15 Seconds

Fish – ground or chopped 155 F 15 SecondsEggs – for immediate service 145 F 15 Seconds

Eggs – for hot-holding 155 F 15 SecondsFruits/Vegs. For Hot-Holding 140 F

Microwaving 165 F Stir halfway, stand for 2 minutes

Reheat 165 F 15 sec w/in 2 hours

Proper Warewashing Sink Setup:


SEE BELOW↓

Chemical Solution

Concentration Level

Minimum Temperature


Chlorine solution

25 mg/l minimum 50 mg/1 minimum100 mg/l minimum

120°F100°F55°F

10 seconds10 seconds10 seconds

Iodine solution

12.5-25.0 mg/l 75°F 30 seconds

Quanternary ammonium solution

200 ppm maximum

75° 30 seconds

Keeping Food Safe During an Emergency:Did you know that a flood, fire, national disaster, or the loss of power from high winds, snow, or ice could jeopardize the safety of your food? Knowing how to determine if food is safe and how to keep food safe will help minimize the potential loss of food and reduce the risk of foodborne illness. This fact sheet will help you make the right decisions for keeping your family safe during an emergency.

ABCD’s of Keeping Food Safe in an Emergency

Always keep meat, poultry, fish, and eggs refrigerated at or below 40 ºF and frozen food at or below 0 ºF. This may be difficult when the power is out.

Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature. The refrigerator will keep food safely cold for about 4 hours if it is unopened. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed. Obtain dry or block ice to keep your refrigerator as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic foot full freezer for 2 days. Plan ahead and know where dry ice and block ice can be purchased.

Be prepared for an emergency by having items on hand that don’t require refrigeration and can be eaten cold or heated on the outdoor grill. Shelf-stable food, boxed or canned milk, water, and canned goods should be part of a planned emergency food supply. Make sure you have ready-to-use baby formula for infants and pet food. Remember to use these items and replace them from time to time. Be sure to keep a hand-held can opener for an emergency.

Consider what you can do ahead of time to store your food safely in an emergency. If you live in a location that could be affected by a flood, plan your food storage on shelves that will be safely out of the way of contaminated water. Coolers are a great help for keeping food cold if the power will be out for more than 4 hours—have a couple on hand along with frozen gel packs. When your freezer is not full, keep items close together—this helps the food stay cold longer.

Digital, dial, or instant-read food thermometers and appliance thermometers will help you know if the food is at safe temperatures. Keep appliance thermometers in the refrigerator and freezer at all times. When the power is out, an appliance thermometer will always indicate the temperature in the refrigerator and freezer no matter how long the power has been out. The refrigerator temperature should be 40 ºF or below; the freezer, 0 ºF or lower. If you’re not sure a particular food is cold enough, take its temperature with a food thermometer.

Frequently Asked Questions:

Q.Flood waters covered our food stored on shelves and in cabinets. What can I keep and what should I throw out? How should I clean my dishes and pots and pans?

A. Discard all food that came in contact with flood waters including canned goods. It is impossible to know if containers were damaged and the seal compromised. Discard wooden cutting boards, plastic utensils, baby bottle nipples, and pacifiers. There is no way to safely clean them if they have come in contact with contaminated flood waters. Thoroughly wash metal pans, ceramic dishes, and utensils with hot soapy water and sanitize by boiling them in clean water or by immersing them for 15 minutes in a solution of 1 teaspoon of chlorine bleach per quart of water.

Q. My home was flooded and I am worried about the safety of the drinking water. What should I do?

A. Drink only approved or chlorinated water. Consider all water from wells, cisterns, and other delivery systems in the disaster area unsafe until tested. Purchase bottled water, if necessary, until you are certain that your water supply is safe. Keep a 3-day supply of water or a minimum of 3 gallons of water per person.

Q. We had a fire in our home and I am worried about what food I can keep and what to throw away.

A. Discard food that has been near a fire. Food exposed to fire can be damaged by the heat of the fire, smoke fumes, and chemicals used to fight the fire . Food in cans or jars may appear to be okay, but the heat from a fire can activate food spoilage bacteria. If the heat is extreme, the cans or jars themselves can split or rupture, rendering the food unsafe. One of the most dangerous elements of a fire is sometimes not the fire itself, but toxic fumes released from burning materials. Discard any raw food or food in permeable packaging—cardboard, plastic wrap, screw-topped jars, bottles, etc.—stored outside the refrigerator. Food stored in refrigerators or freezers can also become contaminated by fumes. The refrigerator seal isn't airtight and fumes can get inside. Chemicals used to fight the fire contain toxic materials and can contaminate food and cookware. Food that is exposed to chemicals should be thrown away—the chemicals cannot be washed off the food. This includes food stored at room temperature, such as fruits and vegetables, as well as food stored in permeable containers like cardboard and screw-topped jars and bottles. Cookware exposed to fire-fighting chemicals can be decontaminated by washing in soap and hot water. Then submerge for 15 minutes in a solution of 1 teaspoon chlorine bleach per quart of water.

Q. A snowstorm knocked down the power lines, can I put the food from the refrigerator and freezer out in the snow?

A. No, frozen food can thaw if it is exposed to the sun's rays even when the temperature is very cold. Refrigerated food may become too warm and foodborne bacteria could grow. The outside temperature could vary hour by hour and the temperature outside will not protect refrigerated and frozen food. Additionally, perishable items could be exposed to unsanitary conditions or to animals. Animals may harbor bacteria or disease; never consume food that has come in contact with an animal. Rather than putting the food outside, consider taking advantage of the cold temperatures by making ice. Fill buckets, empty milk cartons or cans with water and leave them outside to freeze. Then put the homemade ice in your refrigerator, freezer, or coolers.

When to Save and When To Throw It Out

FROZEN FOODSStill contains ice

crystals and feels as cold as if refrigerated

Thawed.Held above 40 ºF for

over 2 hours

MEAT, POULTRY, SEAFOODBeef, veal, lamb, pork, and ground meats Refreeze Discard

Poultry and ground poultry Refreeze Discard

Variety meats, Casseroles, stews, soups Refreeze Discard

Fish, shellfish, breaded seafood products Refreeze Discard

DAIRYMilk Refreeze. Discard

Eggs (out of shell) and egg products Refreeze Discard

Ice cream, frozen yogurt Discard Discard

Cheese (soft and semi-soft) Refreeze. Discard

Hard cheeses Refreeze Refreeze

Shredded cheeses Refreeze Discard

Casseroles containing milk, cream, eggs, soft cheeses, Cheesecake Refreeze Discard

FRUITSJuices Refreeze

Refreeze. Discard if mold, yeasty smell, or sliminess

develops.

Home or commercially packagedRefreeze. Will

change texture and flavor.

Refreeze. Discard if mold, yeasty smell, or sliminess

develops.

VEGETABLESJuices Refreeze

Discard after held above 40 ºF for 6 hours.

Home or commercially packaged or blanched

Refreeze. May suffer texture and flavor

loss.Discard after held above 40

ºF for 6 hours.

BREADS, PASTRIES Refreeze Refreeze

Breads, rolls, muffins, cakes (w/out custard)

Cakes, pies, pastries w/custard/ cheese filling Refreeze Discard

Pie crusts, commercial and homemade bread dough

Refreeze. Some quality loss may occur.

Refreeze. Quality loss is considerable.

OTHERCasseroles – pasta, rice based Refreeze Discard

Flour, cornmeal, nuts Refreeze Refreeze

Breakfast items –waffles, pancakes, bagels Refreeze Refreeze

Frozen meal, entree, specialty items (pizza, sausage/biscuit, meat pie,convenience foods) Refreeze Discard

When to Save and When to Throw It OutREFRIGERATED FOODS Held above 40 ºFMEAT, POULTRY, SEAFOODRaw or leftover cooked meat, poultry, fish, or seafood; soy meat substitutesDiscardThawing meat or poultryDiscardMeat, tuna, shrimp,chicken, or egg saladDiscardGravy, stuffing, brothDiscardLunchmeats, hot dogs, bacon, sausage, dried beefDiscardPizza – with any toppingDiscardCanned hams labeled "Keep Refrigerated"DiscardCanned meats and fish, openedDiscardCHEESESoft Cheeses: blue/bleu, Roquefort, Brie, Camembert, cottage, cream, Edam, Monterey Jack, ricotta, mozzarella, Muenster, Neufchatel, Queso blanco frescoDiscardHard Cheeses: Cheddar, Colby, Swiss, Parmesan, provolone, RomanoSafeProcessed CheesesSafeShredded CheesesDiscardLow-fat CheesesDiscardGrated Parmesan, Romano, or combination (in can or jar)SafeDAIRYMilk, cream, sour cream, buttermilk, evaporated milk, yogurt, eggnog, soy milkDiscardButter, margarineSafeBaby formula, openedDiscardEGGSFresh eggs, hard-cooked in shell, egg dishes, egg productsDiscardCustards and puddingsDiscardCASSEROLES, SOUPS, STEWSDiscardFRUITSFresh fruits, cutDiscardFruit juices, openedSafeCanned fruits, openedSafeFresh fruits, coconut,raisins, dried fruits, candied fruits, datesSafePeanut butterSafeJelly, relish, taco sauce, mustard, catsup, olives, picklesSafeWorcestershire, soy, barbecueSafeFish sauces (oyster sauce), Hoisin sauceDiscardOpened vinegar-based dressingsSafeOpened creamy-based dressings; Spaghetti sauce, opened jarDiscardBREAD, CAKES, COOKIES,PASTA, GRAINSBread, rolls, cakes, muffins, quick breads, tortillasSafeRefrigerator biscuits,rolls, cookie doughDiscardCooked pasta, rice, potatoes; Pasta salads with mayonnaise or vinaigretteDiscardFresh pastaDiscardCheesecakeDiscardBreakfast foods –waffles, pancakes, bagelsSafePIES, PASTRYPastries, cream filled; Pies – custard,cheese filled, or chiffon; quicheDiscardPies, fruitSafeVEGETABLESFresh mushrooms, herbs, spicesSafeGreens, pre-cut, pre-washed, packagedDiscardVegetables, rawSafeVegetables, cooked; tofu; Baked potatoesDiscardVegetable juice, openedDiscardCommercial garlic in oilDiscardPotato SaladDiscard

VENDOR COMPLAINT FORM(School District)

SCHOOL: ______________________________________________________________

VENDOR: _______________________________________________________________

INVOICE NUMBER: _______________________ INVOICE DATE:_________________

ITEM: __________________________________________________________________

PLEASE CHECK:

______ Did not receive ordered item

______ Incorrect price as compared to bid pricing:

$______ overcharge $______ undercharged

______ Damaged merchandise – need pick up order

______ Damaged merchandise – returned

______ Incorrect quantity, brand, item, etc.

______ Received but not ordered - approved substitute? [ ] Yes [ ] No

Describe poor quality, damaged packaging, spoilage, etc…(LIST)

_______________________________________________________________

_______________________________________________________________

ATTACH TO INVOICE: ACTION TAKEN AND RESULTS:

[ ] Returned Item [ ] Accepted Item [ ] Invoice was corrected

Other:

Manager’s Signature: ______________________________ Date:_______________

No-Cook Food Process (NON COLD)

Received as dry, non-cold and maintained in dry storage area until preparation. Does not “move through the Danger Zone.”

Menu Item RecipePHF

(Potentially Hazardous Food)

Specific Instructions

NOTE: For Tennessee the Danger Zone is 41 – 140 degrees F.

No-Cook Food Process (COLD – NON FROZEN)Received as cold, non-frozen and maintained in cold storage area (below 41 degrees F) until preparation. Does not “move through the Danger Zone.”

Menu Item RecipePHF




Same Day Service Food Process “Moves through the Danger Zone one time.”

Menu Item RecipePHF




Complex Food Process “Moves through the Danger Zone two times.” Usually recipe/scratch cooking or when a food becomes a leftover food item.

Menu Item RecipePHF


Specific Instructions & Internal Temperature

Requirements


Maintenance/Repair Request

School: ______________________________ Date: _______________

Describe Problem: ___________________________________________

Equipment Involved: _________________________________________

Phone in Request to: ______________________ Time: ____________

Send copy of work request to Central Office.

FOR OFFICE USE ONLY:

Repair made by: [ ] BOE Maintenance Dept.

[ ] Contracted Company: ___________________________________

[ ] Other: _________________________________________________

Summary of Costs:

Labor: $Supplies: $Equipment Needs: $

Total Spent: $

Attach copy of invoice

[ ] Completion Date: ____________________

[ ] Completion Pending due to:

Discard if above 50 °F for over 8 hrs.

SAUCES, SPREADS, JAMSOpened mayonnaise, tartar sauce, horseradish

for over 2 hours

Documents

Food Safety Plan.HACCP - TN SNP Education Eventstnsnp.com/files/events/52/sample HACCP Plan.doc · Web viewUnpeeled fresh fruit and vegetables that are served whole or cut into pieces