-
Hazard Analysis
Critical
Control Point
Standard Operating
Procedures Manual
Clayton County School
Nutrition Program
218 Stockbridge Road
Jonesboro, Georgia 30236
678-479-0171
Implemented June 30, 2006as per Public
Law 108-265,
Section 9(h) of the
Richard B. Russell National School Lunch Act
Hazard Analysis
Critical Control Point
HACCP Standard
Operating Procedure
Section
111 of the 2004 Child Nutrition and WIC (Women,
Infants and Children)
Reauthorization
Act (Public Law 108-265) amended section 9(h) of
the Richard B. Russell
National School
Lunch Act, included a new requirement for School
Food Authorities (SFAs) to
implement a
documented School Food Safety Management System
that includes HACCP
Standard Operating
Procedures (SOPs) based on the process approach to
core Hazard Analysis
and Critical
Control Point (HACCP) principles. The Act mandates
that local SFAs
“
implement
the food safety program during the
2005-2006 school
year
.
”
HACCP is a systematic
approach to construct a food safety program
designed to reduce the risk
of
foodborne hazards by focusing on each step of the
food preparation process---from receiving
at the back dock to service to the
students and other customers.
Serving safe food is a serious and
critical responsibility for our nutrition and food
service
professionals and is a key
aspect of a healthy school environment. Keeping
foods safe is also a
vital part of
healthy eating and is a recommendation of the
2005 Dietary Guidelines for
Americans.
When properly
implemented, HACCP-based food safety programs will
help ensure
the safety of the school
meals served to children and other customers in
the Clayton County
Public Schools.
2
List of HACCP
Standard Operating Procedure
A. Holding, Serving and Transporting
of Food
A1. Cooling Food
Describes acceptable methods of safely
cooling foods
Describes procedures for
safely holding hot and cold foods
Describes procedures for safely serving
food
Describes procedures for
monitoring temperature of hot and cold food items
service
Describes procedures necessary
to safely transport food from kitchen to a
satellite unit and back following
service
A2. Holding Foods
A3. Service of Food
A4.
Service Temperature
A5. Transportation
of Foods
A6. Preventing Contamination
at Food Bars
Describes procedures for
preventing contamination at food bars
Describes procedures for safely
preparing and serving sack lunches at school.
Describes procedures for using utensils
when handling ready-to-eat food
A7.
Sack Lunches
A8. Using Suitable
Utensils When Handling Ready-to-Eat Foods
B.
Maintenance
B1. Facility and Equipment Maintenance
Describes foodservice facilities and
equipment that should be monitored and maintained
to ensure food
safety
C.
Miscellaneous
C1. Calibration of
Thermometers
Describes methods for calibrating
thermometers
Describes basic procedures
affecting food safety to be considered during
emergencies
Describes how ice must be
used and handled safely
Describes
procedures to follow if a food borne illness
complaint is received by foodservice
C2. Food Safety in Emergency
Situations
C3. Ice Machine Usage
C4. Responding to a Food borne Illness
Complaint
C5. Responding to a Physical
Hazard Complaint
Describes procedures
to follow if a complaint of a physical hazard in
food is received by foodservice.
C6.
Date Marking Ready-To-Eat Potentially Hazardous
Food
Describes procedures
to follow for dating food
C7. Visitors
in Foodservice
Describes food safety procedures to be
followed by all visitors in food product areas
D.
Personal
Hygiene
D1. Employee Health and
Personal Hygiene
Describes
personal hygiene practices to ensure food
safety
D2. Breaks and Meals
Describes how
and where food service employees will take break
and meals
3
D3. Contact
with Blood and Bodily Fluids
Describes foodservice procedures
dealing with blood and bodily fluid contact
Describes personal hygiene practices to
ensure food safety
Describes proper use
of gloves and utensils in Foodservice
Describes procedures for hand washing
in foodservice
D4. Eating and Drinking
in the Workplace
D5. Glove and Utensil
Use
D6. Double Hand washing
E.
Pest Control
E1. Pest Control
Describes
the use of an integrated pest management program
(IPM) to control pests in foodservice
F.
Preparation
F1. Preparing Cold Foods
Describes procedures for safely
preparing cold foods
Describes
procedures for safely thawing frozen foods
Describes procedures for safely washing
fruits and vegetables
F2.
Thawing Foods
F3. Washing Fruits and
Vegetables
G.
Production
G1. Preparing
and Cooking Hot Foods
Describes procedures for safely
preparing and cooking hot foods
G2.
Reheating Foods (Leftovers
)
Describes procedures for safely
reheating foods, including leftovers
G3. Tasting Method
Describes the two-spoon method of
tasting foods
Describes how and when
thermometers can be used effectively during food
production and service
G4.
Use of Thermometers
H.
Purchasing
H1. Purchasing
Describes procedures to ensure safe
purchase of food
I.
Receiving
I1. Receiving Food
Describes
procedures for safely receiving foods at delivery,
whether frozen, refrigerated, or dry items
J.
Sanitation
J1. Cleanliness
and Sanitation of the Cafeteria
Describes food safety procedures to be
used before, during, and after meal service in the
school cafeteria
J2. Laundry and Linen
Use
Describes the use and
care of laundry and linens used in school
foodservice
Describes how equipment
with removable parts should be cleaned and
sanitized after each use
J3. Equipment
Cleaning and Sanitizing
J4. Machine
Ware washing
4
Describes how to use the high
temperature sanitizing dish machine, document its
operation, and maintain
it after use
J5. Manual Ware washing
Describes how to set up and use sinks
designated for manual ware washing, including
chemical sanitizer
concentrations
J6. Cleaning and Sanitizing Food
Contact Surfaces
Describes
how to clean food contact surfaces
K.
Storage
K1. Storage
Describes
procedures for safely storing foods, whether in
frozen, refrigerated, or dry storage
L.
Training
L1. New Employee Orientation
Describes food safety
orientation procedures for new employees.
M.
A
ppendix
M1.
Sample Vendor Letter
M2. Cooling
Temperature Log
M3. Food Safety
Checklist
M4. Thermometer Calibration
record
M5. References
5
HACCP Standard Operating
Procedure
_____________________________
________________________________
A1.
Cooling Foods
Policy:
When cooked food
will not be served right away (or is left over and
can be saved), it must be cooled as
quickly as possible to prevent
microbial growth. Temperatures will be taken
during the cooling process to make
sure
that time and temperature standards are met to
ensure the safety of food served to children.
Procedures:
There are two
acceptable methods of cooling foods outlined
below. Employees involved in the
cooling process of food must observe
the following procedures:
One-stage (four hour) method:
1.
Cool hot
cooked food from 135?
F to
70?
within 6 hours, provided that food
is cooled from 135?
to
70?
in less than or equal to
2 hours, and food is cooled from 70?
to
less than 41?
F within the
remaining time.
2.
Take
temperatures at 4 hours to make sure that the
appropriate temperature was reached.
3.
Reheat food to
165
o
F for 15 seconds if food
has not cooled to 41?
F in 4 hours.
4.
Chill
prepared, ready-to-eat foods such as Tuna Salad
and cut melons from 70?
F to
41?
F or below
within four
hours. Take corrective action immediately if
ready-to-eat food is not chilled from
70?
to
41?
F or
below within four hours.
Two-stage
method (*recommended by the FDA Food Code):
1.
Cool hot
cooked food from 135?
F to
70?
F or lower within 2 hours, and then
cool down to 41?
F or
lower
within an additional four 4 hours, for a total
cooling time of 6 hours.
2.
Take temperatures at the 2 and 6 hour
intervals to make sure that appropriate
temperatures were
reached.
3.
Within 2
hours, reheat food to 165
o
F
and hold for 15 seconds if food is not cooled from
135?
to 70?
within less than 2 hours or from
70?
to 41?
F in the remaining
time.
*NOTE: The reason
that the two-stage method allows 6 hours to cool
is that the food passes through the most
dangerous part of the temperature
danger zone
–
where the
growth of microorganisms is ideal
–
during the first
2 hours of cooling.
Factors that affect how quickly foods
will cool down:
1.
Size of the food being cooled
–
the thickness of the food
or distance to its center plays the biggest
part in how fast a food cools.
2.
Density of the
food
–
the denser the food,
the slower it will cool.
3.
Container in which a food is stored
–
stainless steel transfers
heat from foods faster than plastic.
Shallow pans allow the heat from food
to disperse faster than deep pans.
Food may not move through the
temperature danger zone fast enough if the food is
still hot when placed in the
cooler or
freezer. The hot food may also raise the
temperature of the surrounding food items, placing
them in
the temperature danger zone
(between 41-135°
F.). Always wait until
hot foods have cooled to less than 135?
before placing them in the cooler.
Listed below are a few
methods that can be used to cool foods more
quickly. The methods can be used alone or
in combination in order to cool foods
quickly.
Methods for
cooling foods:
1.
Reduce the quantity of the food being
cooled. Cut large food items into smaller pieces
or divide
large containers of food into
smaller containers.
6
2.
Use ice-water
baths. Divide cooked food into shallow pans or
smaller pots then place them in ice
water. Stir food items frequently.
3.
Add ice or
water as an ingredient. This works for foods that
contain water as an ingredient, such as a
soup or stew. The recipe can initially
be prepared with less water than is required.
Cold water or ice
can then be added
after cooking to cool the product and to provide
the remaining water required in
the
recipe.
4.
Stir
foods to cool them faster and more evenly. Ice
paddles (plastic paddles that are filled with
water and frozen) and chill sticks can
be used to stir foods through the cooling process.
Stirring food
with these cold paddles
chills foods very quickly.
5.
Pre-chill
ingredients and containers used for making bulk
items such as salads.
Monitoring
:
1.
Use a clean,
sanitized, and calibrated probe thermometer
suitable for the food being tested, to
measure the internal temperature of the
food during the cooling process. A bi-metallic
stem
thermometer is adequate for stews,
casseroles, and dishes with a lot of liquid. A
thermocouple or
thermistor thermometer
is needed for meats and poultry.
2. Monitor temperatures of products every hour
throughout the cooling process by inserting a
probe
thermometer into the center of
the food and at various locations in the product.
Corrective Action
:
1.
Retrain any
foodservice employee found not following the
procedures in this SOP.
2.
Reheat cooked, hot food to 165
?
F for 15 seconds and start the cooling
process again using a
different cooling
method when the food is:
a.
Above 70 ?
F and greater than
2 hours into the cooling process; and
b.
Above 41
?
F and 6 hours or less into the cooling
process.
3.
Discard cooked, hot food immediately
when the food is:
a.
Above 70 ?
F and more than 2
hours into the cooling process; or
b.
Above 41
?
F and more than 6 hours into the
cooling process after the food has reached
70?
within the first 2
hours.
4.
Use a
different cooling method for prepared ready-to-eat
foods when the food temperature does not
reach 70?
within 2 hours
and/or if the food does not reach 41 ?
F
in a total of 6 hours.
5.
Discard prepared ready-to-eat foods
when the food is above 41 ?
F and more
than 6 hours into the
cooling process
Verification and
Recordkeeping
:
1.
Foodservice employees will record
temperatures and corrective actions taken on the
Cooling
Temperature Log.
2.
Foodservice
employees will record if there are no foods cooled
on any working day by indicating
“No
Foods Cooled” on the Cooling Temperature Log.
3.
The foodservice manager will verify that
foodservice employees are cooling food properly
by
visually monitoring foodservice
employees during the shift and reviewing,
initialing, and dating the
temperature
log each working day.
4.
The Cooling Temperature Logs are to be
kept on file for a minimum of 1 year.
Cooling Foods Procedure:
(additional section)
Procedure to follow when cooling of
food is not completed prior to food employees
leaving the kitchen for the
day.
7
1.
Follow a pre-
determined method for cooling the food product.
This method is one that has been
determined to adequately cool the food
from 135°
- 41°
F within 6
hours
with 135°
-
70°
F being
reached within
the first 2 hours
.
2.
Document the
time that food is removed from a heat source and
the time that it reaches 135°
F or
below.
3.
The
last food employee to leave the kitchen for the
day should check the temperature of the food and
document the time and temperature. If
the food has been cooling for more than 2 hours
and is not ≤70°F,
the food must be
discarded.
4.
If
food is not ≤ 41°F, but the
total
cooling time has not exceeded 6 hours, the food
must be left under
refrigeration,
following the predetermined method for cooling.
5.
Upon returning
to the kitchen the next morning, a food employee
should check the temperature of all
foods left cooling
the prior
business day to assure that all temperatures are
≤41°F.
6.
If any food is not ≤41°F when the
temperature is checked the next morning, it must
be discarded.
7.
Securely cover all foods that have
successfully reached 41°
F.
8
Standard Operating
Procedure
_____________________________
________________________________
A2.
Holding Foods
Policy:
All hot foods will
be held hot (above 135?
F) and cold
foods will be held cold (below 41?
F).
Foods
temperatures will be taken during
holding to ensure the safety of food served to
children. When in doubt about
the
safety of food, it will be discarded.
Procedures:
Employees
involved in the production or service of food
must:
Holding Hot Foods:
1.
Prepare and
cook only as much food as is needed. Batch
cooking is ideal for maintaining food
temperature and quality.
2.
Use hot
holding equipment that can keep hot foods at
135?
F or higher.
3.
Follow
manufacturer’s instructions in using
hot
-holding equipment.
4.
Steam table
wells need to be filled with hot water to an
appropriate level.
5.
Keep foods covered to retain heat and
to keep contaminants from falling into food.
6.
Measure
internal food temperatures at least every 2 hours
using a probe or stem thermometer.
Record temperatures in a food
temperature log.
7.
Reheat foods only in appropriate
cooking equipment (oven, steamer, microwave,
steam-jacketed
kettle) to
165?
F and holding for 15 seconds within
2 hours, then transfer to holding equipment. Hot
holding equipment should never be used
to heat or reheat foods. Foods may be reheated
more than
once, as long as foods are
cooled properly; however, check food quality, and
discard if quality is
compromised due
to reheating.
8.
Discard hot foods after 4 hours if they
have not been properly held at or above
135?
F.
9.
Do not mix freshly prepared foods with
foods being held for service to prevent cross
contamination.
Holding Cold
Foods:
1.
Use
cold holding equipment that can keep cold foods at
41?
F (5?
C) or lower.
2.
Measure
internal food temperatures at least every two (2)
hours using a calibrated thermometer.
Record temperatures in a food
temperature log.
3.
Protect cold foods from contaminants
with covers or food shields.
4.
Place cold
foods in pans or on plates first, never directly
on ice. The only exceptions are whole
fruits and vegetables. Wash and
sanitize drip pans after each use.
Monitoring:
1.
Use a clean, sanitized, and calibrated
probe thermometer suitable for the food being
tested, to
measure the internal
temperature of the food during the cooling
process. A bi-metallic stem
thermometer is adequate for stews,
casseroles, and dishes with a lot of liquid. A
thermocouple or
thermistor thermometer
is needed for meats and poultry.
2.
Monitor
temperatures of products every hour throughout the
cooling process by inserting a probe
thermometer into the center of the food
and at various locations in the product.
3.
Take
temperatures of foods by inserting the thermometer
near the surface of the product, at the
thickest part, and at other various
locations.
4.
Take temperatures of holding units by
placing a calibrated thermometer in the coolest
part of a hot
holding unit or warmest
part of a cold holding unit.
5.
For hot foods
held for service:
a.
b.
c.
Verify that the air/water
temperature of any unit is at 135?
F or
above before use.
Reheat foods in
accordance with the Reheating for Hot Holding SOP.
All hot potentially hazardous foods
should be 135 ?
F or above before
placing the food out for
display or
service.
9
Take the
internal temperature of food before placing it on
a steam table or in a hot holding
unit
and at least every 2 hours thereafter.
6.
For cold foods
held for service:
a.
V
erify that the air/water
temperature of any unit is at 41 ?
F or
below before use.
b.
Chill foods, if applicable, in
accordance with the Cooling Potentially Hazardous
Foods SOP.
c.
All
cold potentially hazardous foods should be
41?
F or below before placing the food
out for
display or service.
d.
Take the
internal temperature of the food before placing it
onto any salad bar, display cooler,
or
cold serving line and at least every 2 hours
thereafter.
7.
For cold foods in storage:
1.
Take the
internal temperature of the food before placing it
into any walk-in cooler
or reach-in
cold holding unit.
2.
Chill food in accordance with the
Cooling Potentially Hazardous Foods SOP if
the food is not 41?
F or
below.
3.
Verify
that the air temperature of any cold holding unit
is at 41?
F or below before
use and at least every 4 hours
thereafter during all hours of operation.
Corrective Action:
1.
Retrain any
foodservice employee found not following the
procedures in this SOP.
2.
For hot foods:
?
Reheat the food to 165
?
F for 15 seconds if the temperature is
found to be below 135?
F and
the last temperature measurement was
135?
F or higher and taken within the
last 2 hours.
Repair or reset holding
equipment before returning the food to the unit,
if applicable.
?
Discard the food if it cannot be determined how
long the food temperature was below
135?
F.
3.
For cold foods:
?
Rapidly chill
the food using an appropriate cooling method if
the temperature is found to be
above
41?
F and the last temperature
measurement was 41?
F or below and taken
within the last 2
hours:
?
Place food in
shallow containers (no more than
2
inches deep) uncovered
on the top shelf in
the back of the
walk-in or reach-in cooler.
?
Use a quick-
chill unit like a blast chiller.
?
Stir the food
in a container placed in an ice water bath.
?
Add ice as an
ingredient.
?
Separate food into smaller or thinner
portions.
4. Repair or reset holding
equipment before returning the food to the unit,
if applicable.
5. Discard the
food if it cannot be determined how long the food
temperature was above 41°
F.
Verification and Record
Keeping:
1.
Foodservice employees will record
temperatures of food items and document corrective
actions
taken on the Service
Temperature Log.
2.
A designated foodservice employee will
record air temperatures of coolers and cold
holding units
on the Equipment
Temperature Logs every 4 hours during all hours of
operation.
3.
The
foodservice manager will verify that foodservice
employees have taken the required holding
temperatures by visually monitoring
foodservice employees during the shift and
reviewing the
temperature logs at the
close of each day.
4.
The temperature logs are to be kept on
file for a minimum of 1 year.
10
d.
Service Temperature Log
Date
Please report
readings that do not fall in the optimal ranges to
the unit supervisor.
Corrective action
must be noted if temperatures fall outside of
appropriate range.
11
Start
Time
Menu Item
Temperature
Temperature
End
Time
Corrective
Action
HACCP Standard Operating Procedure
___________________________________________
__________________
A3. Service of Food
Policy:
All
food is served in a sanitary manner to ensure food
safety and prevent food borne illness.
Procedures:
Only nutrition employees trained in proper
sanitation and safety procedures are allowed in
the
food
production
area.
Employees
involved
in
the
service
of
food
must
observe
the
following
procedures
to
ensure its safety:
Good personal hygiene:
1.
Wash hands
before handling utensils, dinnerware, trays, food,
etc.
2.
Do not
touch cooked or ready-to-eat foods with bare
hands. Use gloves or utensils.
3.
Wash hands
between each different task. For example, if the
same employee is loading dirty dishes
and taking out clean dishes, a thorough
hand washing must be done between the two tasks.
4.
Do not eat in
food production or service areas unless taste
testing foods (see G.3 SOP). A beverage
is allowed in the food service area
provided the cup has a lid and a straw, and it is
stored below the
prod
uction
area, such as on a shelf below the table to ensure
it won’t fall and contaminate the food
being prepared.
5.
Wash hands
before putting on gloves and each time gloves are
changed.
6.
For
more detailed instructions refer to SOP on
Personal Hygiene Section D
Service utensils and service ware:
1. Clean and sanitize utensils before
using them. Use separate utensils to serve
each food item.
2.
Store utensils properly with the handle extended
above the container, or on a
clean and sanitized food-contact surface.
3. Use serving utensils with long
handles to keep hands away from the food
item.
4. Handle all
glassware without touching outer or inner rim.
Trays and dishes
should be
handled by the bottom or outer rim only. Avoid
touching any
surface that may
contact food. Trays should be stored bottom up
5. Hold flatware and utensils by the
handles.
Cleaning/sanitation:
1.
Clean the area
on and around the service line, using warm soapy
water and clean cloths. Thoroughly
rinse area after cleaning.
2.
Sanitize the
area on and around the service line, using an
approved sanitizer.
3.
Maintain area cleanliness before
service begins and as needed throughout service.
4.
Use only
designated cloths for cleaning food spills.
Service:
1.
Take
temperatures of foods at the beginning of each
service period.
2.
Hold potentially hazardous food at the
proper temperature.
3.
Date mark and cool potentially
hazardous foods or discard leftovers.
4.
Once a
potentially hazardous food has been served, even
in a commercial wrapper that has been
unopened, the food cannot be retrieved,
reserved and/or reused for any reason.
Monitoring
:
1.
A designated
foodservice employee will visually observe that
food is being served in a manner that
prevents contamination during all hours
of service.
12
Corrective Action
:
1.
Retrain any
foodservice employee found not following the
procedures in this SOP.
2.
Replace improperly handled plates,
cups, or utensils with clean items.
3.
Discard ready-
to-eat food that has been touched with bare hands.
4.
Follow the
corrective actions identified in the Washing
Hands; Using Suitable Utensils When Handling
Ready-To-Eat
Foods;
Date
Marking
Ready-to-Eat,
Potentially
Hazardous
Foods;
Cooling
Potentially
Hazardous Foods; and Holding Hot and
Cold Potentially Hazardous Foods SOPs.
Verification and
Recordkeeping
:
1.
The foodservice manager will
periodically check the storage and use of utensils
during service.
2.
The foodservice manager will complete
the Food Safety Checklist daily.
3.
The Food
Safety Checklist is to be kept on file for a
minimum of 1 year.
13
Standard Operating Procedure
_________________________________________________
____________
A4. Service Temperatures
Policy:
Temperatures of all hot and cold foods
are taken during service to ensure that foods are
maintained at appropriate temperatures
to ensure the safety of food served to children.
Procedures:
Employees who will be setting up the service line
and serving food must follow these procedures:
1.
Use a calibrated thermometer to take
temperatures of food products.
2.
Wipe the
thermometer stem with a new alcohol wipe or other
approved sanitizing method prior to
taking the temperature of any food item
and allow dry airing.
3.
Take temperatures of all hot foods as
soon as they are put on the serving line.
4.
Take
temperatures of all cold foods as they are put on
the serving line or salad bar.
5.
Take
temperature of milk before the serving line
begins.
6.
Record
all temperatures on the
Service
Temperature Log
with employee initial.
7.
Verify that
all temperatures are within the critical limits:
?
Hot foods are
at or above 135
o
F
?
Cold foods are
at or below 41
o
F
8.
Take
corrective action, if needed. If hot foods are
below 135
o
F, they must be
heated to above 165°
F
o
and held 15 seconds before
serving. If cold foods are above 41
F,
they must be chilled to below
41
o
F before
serving.
9.
Give
the
Service Temperature Log
to the manager.
Monitoring:
1.
Use a clean,
sanitized, and calibrated probe thermometer to
measure the internal temperature of the
food at the beginning of the serving
period.
2.
Monitor temperatures of products every
hour throughout the serving period by inserting a
probe
thermometer into the center of
the food and at various locations in the product.
Corrective Action:
1.
Retrain any
foodservice employee found not following the
procedures in this SOP.
2.
Remove foods from serving line whose
temperatures are not within the critical limits.
3.
If hot foods
are below 135
o
F, they must
be heated to above 165°
F and held for
15 seconds before
serving.
4.
If cold foods
are above 41
o
F, they must be
chilled to below 41
o
F before
serving.
Verification and Record
Keeping
:
1.
Monitor the logs to ensure that they
are completed and that the temperatures are
appropriate.
2.
Review the log to see if there were
temperature deviations.
3.
Check corrective action taken to
determine if it was appropriate.
4.
Follow up as
necessary.
5.
Keep logs on file for 1 year.
14
Standard Operating Procedure
_________________________________________________
____________
A5. Transportation of
Foods from Central or Regional Kitchens
to Satellite Locations
Policy:
Food will be
transported in a manner to ensure its quality and
safety.
Procedures:
Employees
involved in the production or transportation of
food from a central or regional kitchen
to a satellite location must be
responsible for the safety of food handled. Steps
include:
1.
Preheating holding equipment.
2. Calibrating thermometers each week
or sooner, if dropped or inaccurate.
3.
Using calibrated thermometers to take food
temperatures.
4. Recording
temperature and time in
Service
Temperature Log
with
employee
’s
initial. The
Service
Temperature Log shall follow
the food (one [1] log).
Prior to transport, employees at
central or regional kitchen should:
1.
Take temperature of food prior to loading. Hot
foods should be at or above
135?
F and cold food should be at or
below 41?
F.
2.
Record temperatures on log and initial
the entry.
Employees at
Satellite Location:
1. Take and
record food temperatures upon arrival at the
satellite location.
Employee
should initial entry.
2. Take and
record temperature of food before it is returned
to the central kitchen
if
leftover food is not discarded. Employee should
initial entry.
Following return of transport,
employees at central kitchen should:
1.
Take and record temperature of food and employee
initials upon return from a
satellite location.
2. Discard cold
foods that are not at or below 41?
F and
hot foods that are not
at or
above 135?
F.
3.
Cool hot cooked food that is at or
above 135°
F. The product must be
cooled to 70°
F in 2 hours from
the last 135°
F reading. If
food temperature has not reached 70°
F
within 2 hours, dispose of the food.
Recommended procedure is cooling food
to 70°
F within 2 hours and to
41°
F within 4 additional
hours.
4.
Record the product name, date,
temperature, and time on the product.
5.
Store chilled
food in refrigerator or freezer.
The unit supervisor will:
1.
Review logs
daily to ensure the temperatures and corrective
actions are being met.
2.
Follow up as necessary.
3.
File
temperature logs in HACCP file.
15
Standard
Operating Procedure
___________________
__________________________________________
A6. Preventing Contamination at Food
Bars
Policy:
To prevent food borne illness by ensuring that all
items held on food bars are protected from
contamination.
Procedures: This procedure applies to
anyone who is responsible for maintaining and
monitoring the self-
service food bars.
1.
Train
foodservice employees on using the procedures in
this SOP.
2.
Follow State or local health department
requirements.
3.
Follow Employee Health Policy, Personal
Hygiene, and Washing Hands SOPs. (Employee health
policy is not included in this
resource.)
4.
Follow manufacturer’s instructions for
pre
-heating and pre-chilling food bar
equipment before use.
5.
Place all uncovered food under sneeze
guards.
6.
Provide an appropriate clean and
sanitized utensil for each container on the food
bar. The handle of
the utensil must be
longer than the widest width or depth of the pan
to avoid the utensil slipping down
into
the food.
7.
Replace existing containers of food
with new containers when replenishing the food
bar.
8.
Assist
customers who are unable to properly use utensils.
9.
Ensure that
customers use a clean dish when returning to the
food bar.
10. Store eating
utensils with the handles up or in a manner to
prevent customers from touching the food
contact surfaces.
11. Avoid using spray chemicals to clean food bars
when in use.
Monitoring
:
1.
Monitor and
record temperatures of food in accordance with the
Holding Hot and Cold Potentially
Hazardous Foods SOP.
2.
Continually
monitor food containers to ensure that utensils
are stored on a clean and sanitized
surface or in the containers with the
handles out of the food.
3.
Monitor personnel to be sure old
containers are replaced with new.
4.
Continually
monitor customers’ use of the food bar to ensure
that customers are not:
?
Touching food
with their bare hands
?
Coughing, spitting, or sneezing on the
food
?
Placing
foreign objects in the food
?
Using the same
plate for subsequent trips
Corrective Action
:
1.
Retrain any
foodservice employee found not following the
procedures in this SOP.
2.
Remove and discard contaminated food.
3.
Demonstrate to
customers how to properly use utensils.
4.
Discard the
food if it cannot be determined how long the food
temperature was above 41?
F or
below 135?
F.
Verification and
Recordkeeping
:
1.
The foodservice manager will verify
that foodservice employees are assigned to
maintain food bars
during all hours of
operation.
2.
Foodservice employees will record
temperatures of food items and document corrective
actions
taken on the Hot and Cold
Holding Temperature Log.
16
3.
4.
The
foodservice manager will complete the Food Safety
Checklist daily. This form is to be kept on
file for a minimum of 1 year.
The foodservice manager will document
any discarded food in the food production record.
17
Standard Operating Procedure
_________________________________________________
____________
A7. Sack Lunches
Policy:
Foodservice employees and
teachers/school staff will work together to ensure
that sack lunches served
to children
are safe to eat.
Procedures:
All employees
in school foodservice must:
1.
Follow all
personal hygiene HACCP Standard Operating
Procedure.
2.
Prepare and store sack lunches
according to HACCP Standard Operating Procedure.
3.
Use gloves for
handling all ready-to-eat foods.
Teachers or school staff who order sack
lunches should:
1.
Place the order at least two weeks
before the event and confirm final count three
days prior to the event.
2.
Select a menu from options provided.
3.
Observe
appropriate food handling techniques such as:
a.
Wash hands
prior to distributing meals.
b.
Maintain cold
temperatures of food.
c.
Discard ALL extra food immediately
following the meal. Food will cause illness if it
is not kept
at appropriate
temperatures. The temperature danger zone is
between 41
°
F and
135
°
F.
4.
Return all
equipment to the school foodservice department
within 24 hours of the event.
The unit
supervisor will:
1.
Prepare appropriate menu options.
2.
Take order
from teacher/staff member.
3.
Observe all
foodservice employees to ensure that they are
following HACCP Standard Operating
Procedure.
4.
Accept and inspect returned equipment.
If equipment is not returned or is returned
damaged, the
teacher/staff member will
be billed for the cost of replacing the equipment.
5.
Follow up as
necessary.
Monitoring:
1.
Monitor food
service employees to ensure they are following the
SOP for production.
2.
Provide teachers with a copy of the SOP
3.
Monitor
temperatures on Service Temperature Log of
potentially hazardous foods sent out.
Corrective Action:
1.
Discard
potentially hazardous foods not held at the proper
temperature.
2.
Retrain where needed.
Verification and Record Keeping:
1.
The
foodservice manager will verify that foodservice
workers are following procedures by visually
monitoring foodservice employees during
all hours of operation.
2.
The foodservice manager will complete
the Food Safety Checklist daily.
3.
The
foodservice manager will record any discarded food
in the food production records.
18
Standard
Operating Procedure
___________________
__________________________________________
A8. Using Suitable Utensils When
Handling Ready-to-Eat Foods
Policy:
To
prevent food borne illness due to hand-to-food
cross-contamination.
Procedures:
Employees who
prepare, handle, or serve food should:
1.
Follow State
or local health department requirements.
2.
A double hand
wash will be done by all employees in the food
preparation area before starting work,
upon reentering the kitchen and after
using the restroom (DHR procedures page16 chapter.
290-5-14)
3.
Use
proper hand washing procedures to wash hands and
exposed arms prior to preparing or handling
food or at anytime when the hands may
have become contaminated.
4.
Wash hands and change gloves:
?
Before
beginning food preparation
?
Before beginning a new task
?
After touching
equipment such as refrigerator doors or utensils
that have not been cleaned and
sanitized
?
After contact with chemicals
?
When
interruptions in food preparation occur, such as
when answering the telephone or checking in
a delivery
?
After handling money
?
Anytime a glove
is torn, damaged, or soiled
?
Anytime
contamination of a glove might have occurred
5.
Do not use
bare hands to handle ready-to-eat foods at any
time unless washing fruits and vegetables.
6.
Use suitable
utensils when working with ready-to-eat food.
Suitable utensils may include:
?
Single-use
gloves
?
Deli
tissue
?
Foil
wrap
?
Tongs,
spoodles, spoons, and spatulas(preferred method)
MONITORING:
1.
The
foodservice manager will visually observe that
gloves or suitable utensils are used and
changed at the appropriate times during
all hours of operation.
2.
The foodservice manager will visually
observe that appropriate hand washing
techniques are used.
CORRECTIVE ACTION:
1.
Retrain any
foodservice employee found not following the
procedures in this SOP.
2.
Discard ready-to-eat food touched with
bare hands.
VERIFICATION AND RECORD KEEPING:
1.
The
foodservice manager will verify that foodservice
workers are using suitable utensils by visually
monitoring foodservice employees during
all hours of operation.
2.
The foodservice manager will complete
the Food Safety Checklist daily.
3.
The
foodservice manager will record any discarded food
in the food production record.
19
Standard
Operating Procedure
___________________
__________________________________________
B1. Facility and Equipment Maintenance
Policy:
The
facility and equipment will be maintained to
ensure the safety of the food served to children.
Procedures:
Managers in
school foodservice operations must:
1.
Monitor the
maintenance of toilet facilities so that they
function properly and are clean. This includes
verifying that adequate supplies of
liquid soap and disposable towels are available at
all times.
2.
Water temperature should be taken and
recorded periodically (monthly) to ensure that
water available at
all sinks is
“tempered”
(100?
F -
110?
F).
3.
Check to make sure that there is no
possibility of back siphonage.
a.
All hose bibs
with threads should have back-siphon protection on
it or upstream on the pipe
b.
Pre-rinse
nozzle at the dishwasher must automatically hang
above the sink so that the nozzle is
above the flood rim.
c.
Floor drain
openings must be at least twice the diameter of
any drainage hoses inserted in them;
for example, the ice machine hose.
4.
Check to make
sure that all food waste and rubbish are stored in
rodent and insect-proof containers with
tight fitting lids.
5.
Verify that
temperatures of all cooling equipment are taken
and recorded routinely to ensure proper
calibration of thermometers and proper
equipment operation.
6.
Verify that temperatures of all heating
equipment are taken and recorded routinely to
ensure proper
calibration of
thermometers and proper equipment operation.
7.
Monitor the
maintenance of ventilation systems, ensuring that
systems are adequate and regularly
cleaned according to the set schedule.
Monitoring:
1.
Assure all
equipment in the foodservice facility is well
maintained.
2.
Contract with an equipment repair
company or work with the school district’s
maintenance department
to have
regularly scheduled preventive maintenance done
for all equipment. Managers and trained
assistants shall calibrate all
thermometers in the department at least once
weekly and after being dropped.
3.
Log all
preventative maintenance.
4.
Review temperature logs to ensure that
all are being completed and to determine problem
areas.
5.
Follow
up on any equipment issues or needs.
6.
Maintain all
facility and equipment documentation with HACCP
records.
7.
Make
sure facility is health inspection ready.
Corrective Action:
1.
Correct
violations immediately.
Verification and Record
Keeping
:
1.
Have two health inspections on file per
year.
2.
Cleaning
schedules maintained and on file for one year.
3.
Equipment
temperature logs on file for 1 year.
20
Standard Operating
Procedure
_____________________________
________________________________
C1.
Calibration of Thermometers
Policy:
Thermometers will
be calibrated routinely to ensure accuracy of
temperatures taken and the safety of
food served to children.
Procedures:
Employees will calibrate thermometers on a weekly
basis using the following steps:
Ice-Point Method
Note: The
ice-point method of calibrating thermometers is
used, unless a thermometer can not read
32°
F; the
boiling-point
method is sometimes less reliable due to variances
in altitude and atmospheric pressure.
1.
Fill a large
glass (at least 6” in diameter) with crushed ice.
Add cold, clean tap water until the glass
is full. Stir the mixture well and wait
1 minute for the temperature to reach
32°
F.
2.
Put the end of the clean thermometer or
probe stem into the ice water so that the sensing
area is
completely submerged, but the
stem does not touch the bottom or sides of the
glass. Wait 30 seconds.
The thermometer
stem or probe stem must remain in the ice water.
3.
Hold the
adjusting nut on a dial thermometer, located under
the indicator head of the thermometer,
securely with a small wrench or pliers,
and rotate the head of the thermometer until it
reads 32°
F
(0°
C).
4.
Press the
reset button on a digital thermometer to adjust
the readout.
5.
Record calibration, including date and
initials, on the
Thermometer
Calibration Record.
Note
: The Boiling-Point
Method of thermometer calibration is NOT
recommended above sea level.
Additionally, there is a risk of
getting burned using this method.
Monitoring:
The
unit supervisor will check chart weekly.
Corrective Action:
Retrain any food service
employee found not following the procedures in
this SOP.
Verification and
Record Keeping:
1.
Review the
Thermometer
Calibration Record
weekly to ensure
that thermometers were calibrated.
2.
Follow up as
necessary.
3.
File logs with HACCP records.
21
Standard Operating
Procedure
_____________________________
________________________________
C2.
Food Safety in Emergency Situations
Policy:
School
district or building emergency plans contain
specific
procedures to
ensure student and staff
safety in
emergency situations
.
In case of district or
building emergencies, foodservice personnel will
be
knowledgeable about food handling
procedures affecting food safety.
Procedures:
All employees
in the foodservice department must:
1.
Follow
established procedures related to handling food
safely during emergencies.
2.
Maintain
confidentiality when security is an issue.
3.
Be aware of
implications when the following issues arise:
a.
Menu changes
b.
Staff
notification systems
–
phone
trees, etc.
c.
Transportation of food to satellite
units
–
transport and return
d.
Food disposal
procedures
?
When
food is no longer wholesome because of improper
holding temperatures, fire, smoke,
chemicals, fumes, natural or other
disaster, etc.
Monitoring:
1.
Develop
procedures that address food safety concerns
during emergencies.
2.
Instruct staff and review those
procedures on regular basis, at least once a year.
3.
Provide
specific directions regarding safe food handling
for all emergency situations.
4.
Manager or
designated alternate shall observe all employees
to ensure procedures are being followed.
5.
Manager shall
inform the local health department (or equivalent)
if an emergency affecting food
safety
occurs.
6.
Manager will follow up, as necessary,
with employees and food safety professionals.
7.
Phone trees
shall be updated as necessary and once annually at
the beginning of the school year for
accuracy
8.
Evaluate and update procedures as
appropriate.
Corrective
Action:
1.
Retrain any food service employee found
not following the procedures in this
SOP
.
Verification and Record
Keeping
:
1. The foodservice
manager will verify that foodservice workers are
following
procedures by visually
monitoring foodservice employees during all hours
of
operation.
2. The foodservice manager will complete the Food
Safety Checklist daily.
3. The designated foodservice employee
responsible for monitoring will record
any discarded food on the production record.
22
Standard Operating Procedure
_________________________________________________
____________
C3. Ice Machine Usage
Policy:
Ice is
handled only by food service employees trained in
proper sanitation and safety procedures, in a
manner to ensure student and customer
safety.
Procedures:
Employees
involved in production or service must observe the
following procedures to ensure 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.
Bare
hands or inserting a glass directly into the ice
storage bin shall be avoided. 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.
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.
Monitoring
:
1.
Monitor ice
machine and employees to ensure that proper ice
handling techniques are being followed,
and that access is only allowed by
employees trained in proper sanitation and safety
procedures.
2.
Develop an ice machine cleaning
schedule, following manufac
turer’s
guidelines.
3.
Provide training and tools for
employees to properly clean and sanitize.
4.
Follow up as
necessary.
Corrective
Action
:
1.
If ice becomes contaminated all ice
should be discarded.
2.
Retrain any food service employee found
not following the procedures in this SOP.
Verification and Record Keeping:
1.
The food
service manager will verify that food service
workers are following procedures by visually
monitoring food service employees
during all hours of operation.
2.
The designated
food service employees responsible for monitoring
will maintain and record cleaning
schedules.
23
Standard Operating Procedure
_________________________________________________
____________
C4. Responding to a Food
borne Illness Complaint
Policy:
All school
foodservice personnel will respond to a complaint
of a food borne illness promptly and will
show concern for the individual making
the complaint.
Procedures:
When a
complaint is received related to a food borne
illness, employees will:
1.
Indicate concern for the individual and
let that person know that the complaint will be
referred to the
school foodservice
manager.
2.
Contact the school foodservice manager
if she/he is onsite.
3.
Write down information about the
complaint if the school foodservice manager is not
on site. Fill
out all of the
information at the top of the
Food
borne Illness Incident Report.
The school foodservice
managers will:
1.
Post the following note on all sample
trays from 7 days prior to the complaint, “HOLD
UNTIL
AFTER FOODBORNE ILLNESS
INVESTIGATION.” Se
parate these trays
from all other sample
trays in a
location in the cooler to themselves.
2.
Talk with the
individual making the complaint. Get basic
information required to complete the
Food
borne Illness Incident
Report.
3.
Notify the district school foodservice
director as soon as possible.
4.
Remove all
food from service related to the suspected illness
and store it in the refrigerator
–
seal the
box/container and label it “DO NOT EAT”
and date it.
The
district school foodservice director will:
1.
Call the local
Health Department to report the suspected outbreak
and obtain assistance with the
food
borne illness investigation.
2.
Call the
school district nurse to be on the scene to assess
and document:
?
Symptoms.
?
Names and phone numbers and address of
students and staff affected.
?
Physician’s
names and phone numbers.
3.
Notify the
building administrator and district administrative
staff, if appropriate. Provide pertinent
information needed to answer questions.
4.
Work with the
media should they become involved.
Monitoring
:
1.
Provide
training and procedures in completing a Food borne
Illness Incident
Report.
2. Follow up as necessary.
Corrective
Action
:
1.
Retrain any food service employee found
not following the procedures in this
SOP.
Verification and Record
Keeping
:
1.
The foodservice manager will verify
that foodservice workers are following procedures
by visually
monitoring foodservice
employees during all hours of operation.
2.
The
foodservice manager will complete the Food Safety
Checklist daily.
3.
The designated foodservice employee
responsible for monitoring will record any
discarded food on the
production
record.
24
Standard Operating Procedure
_________________________________________________
____________
C5. Responding to a
Foreign Object Complaint
Policy:
All school
foodservice personnel will respond to a complaint
of a physical hazard (foreign object)
found in food promptly and will show
concern for the individual making the complaint.
Procedures:
Employees
involved in the production or service of food must
observe the following procedures
when a
foreign object or physical hazard is found in
food.
1.
Apologize for the inconvenience of
finding a foreign object in the food.
2.
Determine if
the foreign object did any harm to the individual,
such as a broken tooth, cut, etc.
3.
Take the child
to the school nurse or appropriate administrator
if there was physical harm to the
child.
4.
Save the object and the box/bag from
which it came, if known.
5.
Record the manufacturer, codes, and
dates listed on the box.
6.
Report the incident to the unit
supervisor/district director, so appropriate
follow-up can be done.
7.
Pull the remainder of food, if
appropriate. (ex. glass in food).
8.
Report the
incident to the Health department if it is thought
that the foreign object was in a
commercially prepared food item prior
to opening the case, box, or package. The health
department
will see that a trace is
completed to see if similar products are also
contaminated.
Monitoring
:
1.
Monitor
employees to ensure that proper procedures are
followed when
responding to a foreign object complaint.
2.
Provide
training and procedures in completing a Physical
Hazard Incident
Report.
Corrective
Action
:
1.
Gather information about the foreign
object in food from person affected, staff member
preparing or
serving food, and anyone
else who was affected or involved.
2.
Complete the
Physical Hazard Incident
Report.
3.
Follow up as necessary.
4.
File
corrective action in HACCP file.
Verification and Record
Keeping
:
1.
The foodservice manager will verify
that foodservice workers are following procedures
by visually
monitoring foodservice
employees during all hours of operation.
2.
The
foodservice manager will complete the Food Safety
Checklist daily.
3.
The designated foodservice employee
responsible for monitoring will record any
discarded food on
the production
records.
25
Standard Operating Procedure
_________________________________________________
____________
C6. Date Marking Ready-to-
Eat Potentially Hazardous Food
Policy:
To insure appropriate rotation of
ready-to-eat food to prevent or reduce food borne
illnesses
Procedures:
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.
Examples of how to indicate when the food is
prepared or opened include:
?
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?
F 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
tha
t 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
now appear on the lasagna. The
lasagna
must be served or discarded within 6 days.
MONITORING:
1. 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.
CORRECTIVE ACTION:
1. Retrain any foodservice employee found not
following the procedures in this
SOP.
2.
Foods that are not date marked or that exceed the
7-day time period will be
discarded.
VERIFICATION AND RECORD KEEPING:
1. The foodservice manager
will complete the Food Safety Checklist daily.
2.
The Food
Safety Checklist is to be kept on file for a
minimum of 1 year.
26
Standard Operating
Procedure
_____________________________
________________________________
C7.
Visitors in Foodservice
Policy
:
Visitors
in the foodservice department will be kept to a
minimum, if at all. It is recommended that the
manager meet with staff, parents,
students, teachers, etc., in the cafeteria to
eliminate traffic through the kitchen.
If visitors are present, for a tour,
for example, they must adhere to all food safety
practices followed by the food
service
employees.
Procedures:
The unit
supervisor and employees must:
1.
Prohibit/limit
the access in the food production areas by
visitors (anyone other than food service
staff trained in sanitation and
safety).
2.
Provide hairnets/caps for all visitors
to food production areas.
3.
All visitors must
wash their
hands following foodservice operation’s
procedures.
The
unit supervisor will:
1.
Post signs to inform all visitors of
the following procedures:
?
No access to foodservice production
areas
?
Location
of and proper use of hair restraints
?
Location of and
proper use of hand washing stations
2.
Monitor
visits/visitors in the kitchen to ensure that
procedures are followed.
3.
Lock the back door at all times (except
during food deliveries) and require identification
from
visitors and know why they are
there.
Monitoring:
1. Monitor visitors in production
areas to ensure that procedures are followed.
Corrective
Action:
1.
Retrain any employee found not following the
procedures in this
SOP. Inform principal/SNP office of any school
staff violating this SOP.
Verification and Record
Keeping
:
1. The
foodservice manager will verify that foodservice
workers are following
procedures by visually monitoring foodservice
employees during all hours of
operation. .
2.
The foodservice manager will complete
the Food Safety Checklist daily.
27
Standard Operating Procedure
_________________________________________________
____________
D1. Employee Health and
Personal Hygiene
Policy:
All
employees in the kitchen and foodservice area will
maintain good personal hygiene practices to
ensure food safety. Besides
maintenance and delivery staff, only food service
employees who have a Food
Handlers Card
and who have received the minimum 10 hour
requirement on food safety and sanitation is
allowed in the kitchen/food preparation
areas.
Procedures:
All system
employees in the kitchen and foodservice area
must:
Grooming:
1.
Arrive at work
clean
–
clean hair, brushed
teeth, bathe and use deodorant daily.
2.
Maintain
short, clean, and polish-free fingernails. No
artificial nails are permitted in the food
production area by anyone.
3.
Using soap and
tempered water (100?
to
110?
), double wash hands with nail
brush, including under
fingernails, and
up to forearms vigorously:
a.
When entering
the facility before work begins.
b.
Upon entering
the kitchen after using the restroom or going
outside the kitchen and/or serving
area
4.
Single wash
hands using soap and tempered water
(100?
to 110?
), vigorously
for a minimum of 20
seconds:
a.
Immediately
before preparing food or handling equipment.
b.
As often as
necessary during food preparation when
contamination occurs.
c.
In the restroom after toilet use
d.
When switching
between working with raw foods and working with
ready-to-eat or cooked
foods.
e.
After touching
face, nose, hair, or any other body part, and
after sneezing or coughing.
f.
After cleaning
duties.
g.
Between each task performed and after
changing disposable gloves.
h.
After eating,
or drinking.
i.
Any other time an unsanitary task has
been performed
–
i.e. taking
out garbage, handling
cleaning
chemicals, wiping tables, picking up a dropped
food item, etc.
5.
Wash hands only in hand sinks designed
for that purpose.
6.
Dry hands with single use towels. Turn
off faucets in a sanitary fashion using a paper
towel, in order
to prevent
recontamination of clean hands.
7.
Discard paper
towel using a foot-pedal controlled can or in an
open trash can to prevent
recontamination of the hand.
Proper Attire:
1.
Wear
appropriate clothing
–
clean
uniform with sleeves (short or ? length) and clean
non-skid close-
toed, close-heeled work
shoes (or leather skid resistant tennis shoes)
that are comfortable for
standing and
working on floors that can be slippery.
2.
Wear school-
issued uniform top & apron on site.
a.
Do not wear
apron to and from work.
b.
Take off apron before using the
restroom.
c.
Change apron if it becomes soiled or
stained.
3. Wear disposable gloves to
completely cover any cuts, sores, rashes, or
lesions. Gloves shall be worn
at all
times when handling unwrapped, ready-to-eat foods
that will not be heat-treated again. It is
28
recommended
that tongs and other serving utensils be used to
serve all foods, whether bulk or
ready-
to-eat.
4. Change
and discard disposable gloves as often as hand
washing is required or anytime the employee
touches the handles of the warmer,
door, etc or if the employee touches any part of
their body, a
cleaning cloth, etc.
Wash hands after discarding gloves.
Hair Restraints and Jewelry:
1.
Hair nets or
system approved hair restraints, such as a ball
cap, shall be worn at all times in the
kitchen and in all food production
areas so that all hair is completely covered.
2.
Keep beards
and mustaches neat and trimmed to within ? inch.
Beard restraints are required if
longer
than ? inch.
3.
Refrain from wearing jewelry in the
food production area.
?
Only a plain wedding band and a watch
are permitted.
?
No necklaces, bracelets, or dangling
jewelry are permitted.
?
Earrings are not recommended; however,
only one (or two maximum) small stud earrings are
allowed in each ear. No other visible
body piercings and no visible tattoos are
permitted.
Illness:
1.
Report any
flu-like symptoms, diarrhea, and/or vomiting
directly to your unit supervisor.
Employees with these symptoms will be
sent home, or re-assigned non-food related duties
or sick
leave, whichever is most
appropriate.
Instances of
Hepatitis A, Salmonella Typhi,
Shigella, or E. Coli O157:H7
must be reported to the
unit supervisor.
Cuts,
Abrasions, and Burns:
1.
Bandage any cut, abrasion, or burn that
has broken the skin.
2.
Cover bandages on hands with gloves
and/or finger cots as appropriate.
3.
Inform unit
supervisor of all wounds.
Smoking, eating, and gum chewing:
1.
No smoking or
use of tobacco products shall occur on school
property.
2.
3.
No eating in
food kitchen and food preparation areas except
proper taste testing (see G3). Only a
beverage container with a tight fitting
lid and straw are allowed in the production area.
Store drink
cups on a shelf below food
the food preparation surface.
4.
Chewing gum or
eating during work in a food production area is
not allowed. Only proper taste
testing of foods prepared is allowed.
Monitoring:
1.
Inspect
employees when they report to work to be sure they
are following proper hygiene
requirements.
2.
Follow up as necessary.
Corrective Action:
1. Retrain any food
service employee found not following the
procedures in this
SOP.
Verification and Record
Keeping
:
1. The
foodservice manager will verify that foodservice
workers are following
procedures by visually monitoring foodservice
employees during all hours of
operation.
2. The foodservice
manager will complete the Food Safety Checklist
daily.
29
Standard Operating Procedure
_________________________________________________
____________
D2. Breaks and Meals
Policy:
Foodservice employees will take breaks
and eat meals in a specified area(s) away from
production and
service.
Procedures:
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.
Monitoring
: The unit
supervisor 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 ensure that they are following
procedures.
4.
Follow-up as necessary.
Corrective Action
:
Retrain any food service
employee found not following the procedures in
this SOP.
Verification and
Record Keeping
:
1.
The food
service manager will verify that food service
workers are following procedures by visually
monitoring food service employees
during all hours of operation.
2.
The food
service manager will complete the Food Safety
Checklist daily.
30
Standard Operating
Procedure
_____________________________
________________________________
D3.
Contact with Blood and Bodily Fluids
Policy:
Blood and other
bodily fluids will be handled so as to minimize
the possibility of cross contamination
in the food production area.
Procedures:
All
employees in school foodservice must:
1.
Seek
assistance from appropriate assigned personnel
trained to handle blood or bodily fluids,
such as a school nurse, custodian, as
needed.
2.
Contain the source of the blood.
3.
Wear
disposable gloves when exposed to blood or bodily
fluids to minimize the risk of
contamination.
4.
Dispose of contaminated gloves so that
they do not come in contact with other people,
food, or
equipment. Dispose of any
contaminated foods.
5.
Clean and sanitize any affected food
contact surfaces.
6.
Follow procedures outlined by the
school administration.
NOTE: A Blood-Borne Pathogens Kit
should be located in the school, to be used when
handling blood is
necessary. Under no
circumstances will a food service employee be
required to clean up student accidents
(vomiting, diarrhea) in the cafeteria,
serving line, etc. due to handling foods in the
kitchen and possible
cross-
contamination. Additionally,
food service staff are not trained to handle
bodily fluids.
Monitoring
: The unit
supervisor will:
1. Review practices
with all employees as part of new employee
orientation.
2. Follow up as
necessary.
Corrective
Action:
1. Retrain any food service
employee found not following the procedures in
this
SOP.
Verification and Record Keeping:
1.
The
foodservice manager will verify that foodservice
workers are following procedures by visually
monitoring foodservice employees during
all hours of operation.
2.
The foodservice manager will complete
the Food Safety Checklist daily.
3.
The designated
foodservice employee responsible for monitoring
will record any discarded food on
the
Damaged and Discarded Product Log. This log will
be maintained for a minimum of 1 year.
31
Standard Operating
Procedure
_____________________________
________________________________
D4.
Employees Eating and Drinking in the Workplace
Policy:
Foodservice employees will only eat and drink in
designated areas.
Procedures:
All employees
in school foodservice must:
1.
Eat in
designated areas only, never in the work area.
Eating (with the exception of cooks tasting
foods (see Tasting, G3]) is
NOT
allowed in the
production and service areas. Drinking from a
closed beverage container equipped with
a straw is permitted in the production area as
long as the
beverage is stored on a
lower shelf, below food preparation.
2.
Chew gum or
eat candy only outside the kitchen area.
3.
Smoke only off
campus. No smoking or chewing of tobacco shall
occur on school property.
Monitoring
:
The
unit supervisor will:
1. Observe
employees to make sure that they are eating and/or
drinking
as stated in the
standard operating procedure..
2.
Follow up as
necessary.
Corrective
Action:
Retrain
any food service employee found not following the
procedures of this SOP.
Verification and Record
Keeping
:
1.
The foodservice manager will verify
that foodservice workers are following
procedures by visually
monitoring
foodservice employees during all hours of
operation.
2.
The foodservice manager will complete
the Food Safety Checklist daily.
32
Standard
Operating Procedure
___________________
__________________________________________
D5. Glove and Utensil Use
Policy:
Gloves or
utensils 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.
Procedures:
All employees
in school foodservice must:
1.
Use proper
hand washing procedures to wash hands and exposed
arms prior to preparing or handling
food or at anytime when the hands may
have become contaminated.
2.
Do not use bare hands to handle ready-
to-eat foods at any time unless washing fruits and
vegetables.
3.
Use suitable utensils when working with
ready-to-eat food as an alternative to gloves.
Suitable
utensils may include:
a.
tongs,
spoodles, spoons, and spatulas
b.
single-use
gloves
c.
deli
tissue
d.
foil
wrap
4.
Wash
hands thoroughly prior to putting on gloves and
each time gloves are changed. Change gloves
when:
2.
Beginning each new task.
a.
They become
soiled, torn or contaminated.
b.
After touching
equipment such as refrigerator doors or utensils
that have not been cleaned and
sanitized.
c.
after contacting chemicals
d.
When
interruptions in food preparation occur, such as
when answering the phone or checking in
a delivery, or handling money.
e.
They are in
continual use for four hours.
f.
Finished
handling raw meat and before handling cooked or
ready-to-eat foods.
5.
Cover cuts and sores on hands,
including fingernails, with clean bandages. If
hands are bandaged,
clean gloves will
be worn at all times to protect the bandage and to
prevent it from falling into food.
Monitoring
: The unit
supervisor will:
1.
Purchase powder-free, non-latex gloves
in appropriate sizes.
2.
Purchase appropriate utensils.
3.
Observe all
employees daily to ensure that they are following
procedures.
4.
Follow up as necessary.
Corrective Action
:
1.
Retrain any
food service employee not found following the
procedures of this
SOP.
Verification and Record
keeping:
1.
The foodservice manager will verify
that foodservice workers are following procedures
by
visually monitoring foodservice
employees during all hours of operation.
2. The foodservice
manager will complete the Food Safety Checklist
daily.
33
Standard Operating
Procedure
_____________________________
________________________________
D6.
Hand Washing
Policy:
All food production
personnel will follow proper hand washing
practices to ensure the safety of food
served to children.
Procedures:
All employees
in school foodservice should wash hands using the
following steps:
1.
Using soap and
tempered water (100?
to
110?
), double wash hands with nail
brush, including under
fingernails, and
up to forearms vigorously:
a.
When entering
the facility before work begins.
b.
Upon entering
the kitchen after using the restroom or going
outside the kitchen and/or
serving area
2.
Single wash
hands using soap and tempered water
(100?
to 110?
), vigorously
for a minimum of 20
seconds:
a.
Immediately
before preparing food or handling equipment.
b.
As often as
necessary during food preparation when
contamination occurs.
c.
In the restroom after toilet use
d.
When switching
between working with raw foods and working with
ready-to-eat or cooked
foods.
e.
After touching
face, nose, hair, or any other body part, and
after sneezing or coughing.
f.
After cleaning
duties.
g.
Between each task performed and after
changing disposable gloves.
h.
After eating,
or drinking.
i.
Any other time an unsanitary task has
been performed
–
i.e. taking
out garbage, handling
cleaning
chemicals, wiping tables, picking up a dropped
food item, etc.
3.
Wash hands only in hand sinks designed
for that purpose.
4.
Dry hands with single use towels. Turn
off faucets in a sanitary fashion using the paper
towel, in
order to prevent
recontamination of clean hands.
5.
Discard paper
towel using a foot-pedal controlled can or in an
open trash can to prevent
recontamination of the hand.
Monitoring
: The
unit supervisor will:
1. Monitor all
employees to ensure that they are following proper
procedures.
2. Ensure adequate
supplies are available for proper hand washing.
3. Follow up as necessary.
Corrective
Action
:
1.
Retrain any food service employee not
found following the procedures of this SOP.
Verification and Record
keeping
:
1.
The foodservice manager will verify
that foodservice workers are following procedures
by visually
monitoring foodservice
employees during all hours of operation.
2.
The
foodservice manager will complete the Food Safety
Checklist daily.
34
Standard
Operating Procedure
___________________
__________________________________________
E1. Pest Control
Policy:
Efforts will be
made to ensure that pests are controlled in the
foodservice operation, including the use
of a licensed pest control operator
(PCO).
Procedures:
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
(indoors when not in repeated
use
and outdoors). Clean up spills around garbage
containers immediately.
Wash,
rinse, and sanitize containers regularly.
2. Store recyclables in clean, pest-
proof containers away from the building.
3. Store all food and supplies as
quickly as possible.
a. Keep all food
and supplies at least six inches off the floor and
six
inches away from walls.
b. Refrigerate foods such as powdered
milk, cocoa, and nuts after
opening or store
in NSF approved storage containers. These foods
attract insects, but most
insects become inactive at temperatures below
41?
F. During long
breaks, store flour and cornmeal products under
refrigeration to prevent
weevil eggs from hatching.
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 shift to minimize the risk
of infestation by pests. Store mop heads and
broom ends off the floor.
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.
The PCO should
decide if and when pesticides should be used in
the facility. PCOs are trained to determine
the best pesticide for each pest, and
how and where to apply it. The PCO should store
and dispose of all
pesticides used in
the facility. If any pesticides are stored, follow
these guidelines:
1.
Keep
pesticides in their original containers.
2.
Store
pesticides in locked cabinets away from food-
storage and food-preparation areas.
3.
Store aerosol
or pressurized spray cans in a cool place.
Exposure to temperatures higher than
120?
F
could cause them to
explode.
4.
Check
local regulations before disposing of pesticides.
Many are considered hazardous waste.
5.
Dispose of
empty containers according to manufacturers’
directions and local regulations.
6.
Keep a copy of
the corresponding material safety data sheets
(MSDS) on the premises.
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