HACCP
PLAN FOR Sample HACCP Builder Plan
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DESCRIPTION OF PROGRAM OVERVIEW AND FACILITY:
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| Site Location Name:
Sample HACCP Builder Plan |
| Manager: John Q.
Sample |
| Email:
g.quas@haccpbuilder.com |
| 186 Washington
Street |
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| Saint Paul 55102
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| Phone: 612 281
1618 |
| Alternate Phone: 612
281 1618 |
| Fax: 000 000 0000
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HACCP BUILDER PROCEDURAL STEPS |
One-Develop Prerequisite Programs |
Develop Prerequisite Programs |
Prerequisite programs may include such things as:
Vendor certification and training programs (food safety
training, yearly certifications of staff and facility, etc.)
Allergen management (custom info procedures should be allowed
here)
Buyer specifications (Establishment requirements for vendors – I
would leave this open ended so custom info can be entered)
Recipe/process instructions (we have this already)
Standard Operating Procedures (SOPs) – (we have this already –
template and custom capability)
Basic prerequisite programs
should be in place to:
Protect products from contamination by biological, chemical, and
physical food safety hazards (custom procedures can be entered here)
Control bacterial growth that can result from temperature abuse
Maintain equipment (add maintenance section under equipment
survey section) |
Prerequisite Programs to Control Contamination of
Food |
| These procedures ensure that:
Soiled and unsanitized surfaces of equipment and utensils do not
contact raw or cooked (ready-to-eat) food
Workers with certain symptoms, such as vomiting or diarrhea, are
restricted or excluded
Raw animal foods do not contaminate cooked (ready-to-eat) food
Effective handwashing is practiced
Eating, smoking, and drinking in food preparation areas are
prohibited
Water in contact with food and food-contact surfaces and used in
the manufacture of ice is potable
Toxic compounds are properly labeled, stored, and safely used
Contaminants such as condensate, lubricants, pesticides,
cleaning compounds, sanitizing agents, and additional toxic
materials do not contact food, food-packaging materials, and
food-contact surfaces
Food, food-packaging materials, and food-contact surfaces are
not contaminated by physical hazards such as broken glass from light
fixtures, jewelry, etc.
An effective pest control system is in place
Hair restraints are used
Clean clothing is worn
The wearing of jewelry (other than a wedding ring) is prohibited
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Prerequisite Programs to Control Bacterial Growth |
| These procedures ensure that all potentially hazardous food is
received and stored at a refrigerated temperature of 41 ºF or below.
Note that the Food Code makes some allowances for specific foods
that may be received at higher temperatures. The items addressed by
this procedural step are the foundation by which your entire food
safety management system is based. The success of any food safety
management system is dependent on how well you control these basic
sanitation issues in your establishment. With this in mind, consider
how you can actively monitor the activities associated with the
prerequisite programs to ensure that they are being implemented
properly. If you decide to control certain items in your food safety
management system through prerequisite programs, monitoring of the
programs is recommended. Just as monitoring allows you to prevent,
eliminate, or reduce hazards in your HACCP plans, monitoring may
also allow you an opportunity to detect weaknesses in your
prerequisite programs. If you see areas needing improvement, you
should take corrective actions immediately. |
Prerequisite Programs to Maintain Equipment |
| These procedures ensure that:
Food-contact surfaces, including utensils, are cleaned,
sanitized, and maintained in good condition
Temperature measuring devices (e.g., thermometer or temperature
recording device) are calibrated regularly
Cooking and hot holding equipment (grills, ovens, steam tables,
conveyer cookers, etc.) are routinely checked, calibrated, and
operated to ensure correct product temperature
Cold holding and cooling equipment (refrigerators, rapid chill
units, freezers, salad bars, etc.) are routinely checked,
calibrated, and operated to ensure correct product temperature
Ware washing equipment is operated according to manufacturer’s
specifications
Toilet facilities are accessible to employees and maintained
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Two-Group Your Menu Items/Products |
Group Your Menu Items/Products |
| To begin grouping your menu items/products, you should review
how your menu items or products flow through your operation. You
should note whether they undergo a cook step for same day service,
receive additional cooling and reheating following a cook step, or
have no cook step involved. You may refer to Chapter 2 for
organizing your menu items or products by Process 1, 2, and 3.
Looking at your menu or food list, you should place each item into
the appropriate food preparation process. You may discover that more
than one food preparation process is conducted within your
operation. You may also need to consult the annexes of this Manual
to identify menu items or products that need special consideration.
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Prerequisite Programs to Control Contamination of
Food |
| These procedures ensure that:
Soiled and unsanitized surfaces of equipment and utensils do not
contact raw or cooked (ready-to-eat) food
Workers with certain symptoms, such as vomiting or diarrhea, are
restricted or excluded
Raw animal foods do not contaminate cooked (ready-to-eat) food
Effective handwashing is practiced
Eating, smoking, and drinking in food preparation areas are
prohibited
Water in contact with food and food-contact surfaces and used in
the manufacture of ice is potable
Toxic compounds are properly labeled, stored, and safely used
Contaminants such as condensate, lubricants, pesticides,
cleaning compounds, sanitizing agents, and additional toxic
materials do not contact food, food-packaging materials, and
food-contact surfaces
Food, food-packaging materials, and food-contact surfaces are
not contaminated by physical hazards such as broken glass from light
fixtures, jewelry, etc.
An effective pest control system is in place
Hair restraints are used
Clean clothing is worn
The wearing of jewelry (other than a wedding ring) is prohibited
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TABLE 1: PROCESS-SPECIFIC LISTS |
| Example menu items or products that belong to each of the three
food preparation processes can be found in the following table. Note
that the same menu item can appear in more than one category
depending on how it is prepared: |
| PROCESS #0 No Food Preparation with No Cook Step |
PROCESS #1 Food Preparation with No Cook Step |
PROCESS #2 Food Preparation for Same Day Service |
PROCESS #3 Complex Food Preparation |
| Bread Cookies Crackers Etc. |
raw meat and seafood (to be cooked by consumer)salad
greens fish for raw consumption fresh vegetables oysters or
clams served raw tuna salad Caesar salad dressing Cole slaw
sliced sandwich meats sliced cheese chicken salad (made from
canned chicken) |
fried chicken broiled fish fried oysters hamburgers soup
du jour hot vegetables cooked eggs |
soups gravies sauces large roasts chili taco filling egg
rolls chicken salad (made from raw chicken)
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Three-Conduct a Hazard Analysis |
Conduct a Hazard Analysis |
In developing a food safety management system, you should
identify the food safety hazards that exist in the flow of food in
your operation from receiving to service or sale. By identifying the
food safety hazards present in your system, you should then be able
to determine the possible control measures that may be implemented
to achieve active managerial control of the foodborne illness risk
factors leading to out-of-control hazards
Control measures
are any actions or activities that can be used to prevent,
eliminate, or reduce an identified hazard. While the hazard analysis
in the process approach to HACCP is probably less complicated than
in traditional HACCP, this section is not intended to provide all
the information you will need to conduct a hazard analysis of your
products. In addition, FDA strongly recommends that you consult your
health inspector or other food safety professional during this and
all other phases of your food safety management system development.
As described, the specific food safety hazards for each of the
products within a particular food preparation process may be varied,
but the recommended control measures for each of the products in
each process will generally be the same. As you conduct the hazard
analysis, you will most likely find that regardless of the specific
food safety hazards present in the products in any particular food
preparation process, the foods within each of the food preparation
processes share common categories of hazards. This is why the
control measures you apply to the products in each of the three food
preparation processes will generally be the same. Because of this,
you may use general categories to designate the types of food safety
hazards present in your operation.
For example, in process 2
you may have baked chicken, fried fish, grilled hamburgers, and
baked meatloaf that are all cooked and hot held before service.
While each of these foods may have unique food safety hazards, they
all share general categories of hazards and therefore the control
measures that you may implement are basically the same. Vegetative
bacteria are controlled through proper cooking, spore-forming or
toxin-forming bacteria are controlled through proper hot holding,
and fecal-oral route pathogens such as Shigella, Salmonellae, and
viruses are controlled through good hygienic practices such as
proper handwashing, no bare hand contact with ready-to-eat food, and
implementation of employee health policies. In addition, pathogens
resulting from cross-contamination may be controlled by proper
sanitization and storage practices. Other hazard categories and
control measures may exist in this example. The categories listed
below are not all-inclusive and there may be overlap between them.
You may use different terminology from what is outlined in this
Manual. The category names that you use are unimportant as long as
you know what hazards are present in your system. Examples of
general hazard categories that you may use to fill in your tables
are as follows:
BIOLOGICAL
1. Vegetative bacteria
(such as Salmonella, Campylobacter, E.coli, and Vibrio)
2.
Spore-forming or toxin-forming bacteria (such as Bacillus cereus,
Clostridium perfringens, Clostridium botulinum, and Staphylococcus
aureus)
3. Fecal-oral route pathogens (such as parasites, various
bacteria, and viruses)
4. Viruses (such as Hepatitis A and
Noroviruses)
5. Bacteria, parasites, or viruses from
cross-contamination [applies to the transfer of disease-causing
microorganisms to ready-to-eat food by hands, food-contact surfaces,
sponges, cloth towels and utensils that are contaminated with
disease-causing microorganisms. Also applies to the transfer of
disease-causing microorganisms from raw animal foods with higher
cook temperatures (i.e. chicken) to raw animal foods of less or
cooking temperatures (i.e. pork)]
CHEMICAL
6. General
chemical contamination (cleaning compounds, sanitizers, allergens,
etc.)
7. Scombroid toxin (histamine production in certain
fish)
8. Ciguatera toxin (natural toxin in certain
fish)
PHYSICAL
9. General physical hazards such as bone
or metal fragments, bandages, jewelry, etc.
Some questions to ask
yourself as you evaluate the food safety hazards present in your
products include:
Are there any ingredients or menu items of special concern such
as those associated with seafood?
Is this a potentially hazardous food requiring specific
temperature controls?
How will it be served? Immediately? Held on a buffet?
Does this food have a history of being associated with
illnesses?
Will this require a great deal of preparation, making
preparation time, employee health, and bare hand contact with
ready-to-eat food a special concern?
How will employees exhibiting symptoms such as diarrhea or
vomiting be handled?
Are you serving food to a population that is known to be highly
susceptible to foodborne illness (e.g., residents of health care
facilities, persons in child or adult day care facilities, etc.)?
If you already have a working knowledge of the hazards
associated with products in your establishment, you can fulfill the
hazard analysis step by identifying the control measures in the Food
Code that are associated with each operational step in your food
preparation processes. You may consult the FDA Food Code to help you
in understanding the public health rationale behind the control
measures and critical limits. In the next procedural step, you
should determine which of the control measures identified in your
hazard analysis are essential to the food’s safety, i.e. cooking.
You may choose to implement control measures in your HACCP plans at
CCPs or through your prerequisite programs.
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Four-Implement Control Measures in Prerequisite Programs or at
CCPs in Your HACCP |
Plans and Establish Critical Limits |
The objective of procedural step 4 is to implement control
measures in your food safety management system to prevent,
eliminate, or reduce hazards to acceptable levels. Once control
measures have been identified in Procedural Step 3 – Hazard
Analysis, you should determine how you will achieve active
managerial control. Control may be achieved at Critical Control
Points (CCPs) in your HACCP plans or through prerequisite programs.
By definition, a CCP is an operational step at which control can be
applied and is essential to prevent or eliminate a hazard or reduce
it to an acceptable level. If an operational step is the last step
at which control can be applied to prevent or eliminate a hazard or
reduce it to an acceptable level, then you should consider
controlling it as a CCP. If a step later in the process will control
the hazards of concern, that step, rather than the one in question,
will most likely be a CCP. Depending on your operation, control
measures may be effectively implemented in your prerequisite
programs
For instance, you may decide that cold holding during
storage is best controlled through prerequisite programs rather than
through your HACCP plans. It is important to consider the flow of
food as you make this determination. The Food Code provides specific
measurable criteria referred to as critical limits designed to
prevent, eliminate, or reduce hazards in foods. The critical limits
are based on the best available science and pertain to control
measures applied within operational steps. Common examples might be
time/temperature standards and no bare hand contact with
ready-to-eat food. You should make sure that you have established
the appropriate critical limits to control the identified hazards.
It is recommended that you refer to the most recent version of the
Food Code or your state, local, or tribal regulations for help with
determining the appropriate critical limits for the identified
control measures. |
COMMON OPERATIONAL STEPS USED IN RETAIL AND FOOD
SERVICE |
| The following information about the common operational steps
conducted at retail is provided to assist in your decision-making as
you move through the procedural steps presented in this document.
Common operational steps conducted at retail include, but are not
limited to, receiving, storing, preparing, cooking, cooling,
reheating, hot and cold holding, assembly/set-up/packing, serving,
and selling. |
Prerequisite Programs to Control Bacterial Growth |
| These procedures ensure that all potentially hazardous food is
received and stored at a refrigerated temperature of 41 ºF or below.
Note that the Food Code makes some allowances for specific foods
that may be received at higher temperatures. The items addressed by
this procedural step are the foundation by which your entire food
safety management system is based. The success of any food safety
management system is dependent on how well you control these basic
sanitation issues in your establishment. With this in mind, consider
how you can actively monitor the activities associated with the
prerequisite programs to ensure that they are being implemented
properly. If you decide to control certain items in your food safety
management system through prerequisite programs, monitoring of the
programs is recommended. Just as monitoring allows you to prevent,
eliminate, or reduce hazards in your HACCP plans, monitoring may
also allow you an opportunity to detect weaknesses in your
prerequisite programs. If you see areas needing improvement, you
should take corrective actions immediately. |
RECEIVING |
Two recommended control measures of importance during this
operational step include:
Receiving the food at proper temperatures and getting perishable
food into cold storage quickly
Obtaining food, ingredients, and packaging materials from
approved sources (suppliers who are regulated and inspected by
appropriate regulatory authorities) Ready-to-eat, potentially
hazardous food is a special concern at receiving. Because this food
will not be cooked before service, pathogenic bacterial growth could
be considered a significant hazard during this step for
refrigerated, ready-to-eat foods.
Having prerequisite programs in
place to control product temperature is generally adequate to
control the hazards present at receiving of most of these products.
Besides checking the product temperature, you should check the
appearance, odor, color, and condition of the packaging. Seafood,
whether ready-to-eat or not, requires special attention during
receiving. Federal regulations require processors of seafood and
seafood products for interstate distribution to have a HACCP plan.
These processors are the only approved sources for seafood sold in
interstate commerce; therefore, you may ask your interstate seafood
supplier for documentation that the firm has a HACCP plan in place.
Processors of seafood and seafood products that are sold or
distributed only within a state may or may not be required to have a
HACCP plan, depending on the state, local, or tribal
regulations.
In order to destroy parasites in certain species of
fish intended for raw consumption, either you or the seafood
processor should freeze the fish at a given time and temperature.
You should ask to see specifications on these species of fish to be
sure that they have been frozen to destroy the
parasites.
Molluscan shellfish (oysters, clams, mussels, and
scallops) that are received raw in the shell or shucked should be
purchased from suppliers who are listed on the FDA Interstate
Certified Shellfish Shippers’ List or on a list maintained by your
state shellfish control authority. Shellfish received in the shell
should bear a tag (or a label for shucked shellfish) that states the
date and location of harvest, in addition to other specific
information. Finfish harvested from certain areas may naturally
contain a toxin called ciguatera. Other finfish may develop a toxin
after harvest if strict temperature control is not maintained. This
toxin is called scombrotoxin (histamine). For finfish, temperature
control and approved sources are important at receiving because
cooking will not eliminate these toxins. For more information on
toxins and parasites in fish, you may refer to the FDA Food Code.
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STORAGE |
When food is in refrigerated storage, your food safety
management system should focus on:
Maintaining temperature control to limit the growth of
pathogenic bacteria that may be present in a ready-to-eat product
Storing food so that cross-contamination of ready-to-eat food
with raw animal foods is prevented When determining the storage
temperature and monitoring frequency of products in cold storage,
you may decide to set the temperature lower than what is required by
your local regulations. By setting the temperature lower than what
is required by your regulations, small upward deviations in
temperature that you detect through frequent monitoring can be
quickly corrected before bacteria begin to grow. For example, if you
are storing potentially hazardous, ready-to-eat foods under
refrigeration, you may decide to set a critical limit for the
refrigeration units to operate at 38 ºF. This provides a safety
cushion that allows you the opportunity to see a trend toward
exceeding 41 ºF and to intervene with appropriate corrective actions
before bacteria begin to grow to dangerous levels.
Monitoring
procedures for ready-to-eat food ideally include internal product
temperature checks. You should assess whether it is realistic and
practical for you to do this depending on the volume of food you are
storing. You may choose to base your monitoring system on the air
temperature of the refrigerated equipment as a prerequisite
program.
How often you should monitor the air temperature depends
on:
Whether the air temperature of the refrigerator accurately
reflects the internal product temperature – (Remember, your food
safety refrigeration temperature must be based on the internal
product temperature of the food stored within a refrigeration unit,
not the ambient air temperature)
The capacity and use of your refrigeration equipment
The volume and type of food products stored in your cold storage
units
The prerequisite programs that support monitoring this process
Shift changes, volume of business, and other operational
considerations Special consideration should be given to the storage
of scombroid toxin-forming fish due to the potential formation of
histamine. To control histamine formation in scombroid toxin-forming
fish, the critical limit temperature of 41 ºF should be managed
either through your HACCP plan as a CCP or through your prerequisite
programs. Also, your HACCP plan or prerequisite programs should
ensure that reduced oxygen packaged smoked fish is maintained at 38
ºF to prevent the outgrowth of Clostridium botulinum Type E.
Separating raw foods from ready-to-eat products in your operation’s
refrigeration and storage facilities can control the potential for
cross-contamination. When determining how you will arrange foods in
your storage units to prevent cross-contamination, you should
consider the flow of food. For example, if chicken and beef are
stored side-by-side on a shelf, consider whether or not employee
practices will allow the raw chicken to drip onto the beef. Also,
you should consider storing ready-to-eat, potentially hazardous food
away from the door, in the coolest part of the walk-in cooler. These
products will not undergo any further kill step; thus, preventing
the growth of spore-forming bacteria is especially important for
these products.
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PREPARATION |
Of all the operational steps, preparation has the greatest
variety of activities that should be controlled, monitored, and in
some cases, documented. It is impossible to include in this Manual a
summary that covers the diversity of menus, employee skills, and
facility designs that impact the preparation of food. The
preparation step may involve several processes, including thawing,
mixing together ingredients, cutting, chopping, slicing, or
breading. At the preparation step, prerequisite programs can be
developed to control some hazards and assist in the implementation
of a food safety management system that minimizes:
bacterial growth
contamination from employees and equipment
Small batch preparation is an important tool for controlling
bacterial growth because limiting the amount of food prepared
minimizes the time the food is kept at a temperature that allows for
growth. Pre-planning the volume of food and the time needed for
preparation minimizes the time food is in the temperature danger
zone at this operational step.
When thawing frozen foods, maintaining proper product
temperature and managing time are the primary controls for
minimizing bacterial growth. Procedures should be in place to
minimize the potential for microbial, chemical, and physical
contamination during thawing.
Use of pre-chilled ingredients to prepare a cold product such as
tuna salad may assist you in maintaining temperature control for
this process.
Front-line employees will most likely have the greatest need to
work with the food. A well-designed and managed personal hygiene
program that has been communicated to all employees will minimize
the potential for bacterial, parasitic, and viral contamination. It
is suggested that your program include instructions to your
employees as to when and how to wash their hands. It is also very
important to identify and restrict or exclude ill employees from
working with food, especially if they have diarrhea, vomiting,
fever, or jaundice. Special consideration should be given to
eliminating bare hand contact in the preparation of ready-to-eat
foods. How will you accomplish controlling the hazards presented by
hand contact with ready-to-eat foods? Does the time of day,
frequency, or duration of the preparation step allow for easy
monitoring? You should review your operation to determine whether
this operational step will be controlled as a CCP in your HACCP
plans or as a prerequisite program. Procedures should be in place to
prevent cross-contamination from utensils and equipment. Designated
areas or procedures that separate the preparation of raw foods from
ready-to-eat foods minimize the potential for bacterial
contamination. Proper cleaning and sanitizing of food-contact
surfaces is recommended in this operational step.
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COOKING |
| This operational step only applies to foods listed in Processes
#2 and #3. Cooking foods of animal origin is the most effective
operational step for reducing or eliminating biological
contamination. Cooking to proper temperatures for a specified time
will kill most harmful bacteria and parasites. Therefore, frequent
monitoring of cooking temperatures is highly recommended. You should
determine the best system to use for ensuring that the proper
cooking temperature and time are reached. Checking the internal
product temperature is the desirable monitoring method. However,
when large volumes of food are cooked, a temperature check of each
individual item may not be practical. For instance, a quick service
operation may cook several hundred hamburgers during lunch. Since
checking the temperature of each hamburger will probably not be
reasonable for you to do, you should routinely verify that the
specific process and cooking equipment are capable of attaining a
final internal product temperature at all locations in or on the
cooking equipment. Once a specific process has been shown to work
for you, the frequency of record keeping (to be discussed in
Procedural Step 7) may be reduced. In these instances, a record
keeping system should be established to provide scheduled product
temperature checks to ensure that the process is working. Special
consideration should be given to time and temperature when cooking
raw animal foods. In developing your HACCP plans or prerequisite
programs, it is important to understand that the critical limits are
product-specific during the cooking step. For example, the safe
cooking temperature/time for poultry is 165 ºF for 15 seconds, while
155 ºF for 15 seconds is the safe cooking temperature for ground
beef. To ensure adequate destruction of pathogens by heat, the
cooking operational step should be managed either as a CCP in your
HACCP plans or as a prerequisite program and be based upon the same
level of safety established by the critical limits in the Food Code.
Consult the latest edition of the Food Code available on the
FDA/CFSAN - website (http://www.cfsan.fda.gov/~dms/foodcode.html) or
your local or state regulations for further guidance. |
COOLING |
One of the most labor-intensive operational steps is rapidly
cooling foods to control bacterial growth. Improper cooling of
potentially hazardous foods has been consistently identified as one
of the factors contributing to foodborne illness. Foods that have
been cooked and held at improper temperatures provide an excellent
environment for the growth of spore-forming bacteria.
Recontamination of a cooked food item by poor employee practices or
cross-contamination from other food products, utensils, and
equipment is also a concern at this operational step. Improperly
cooling food can begin a snowball effect that cannot be reversed.
Even with proper reheating, toxins released by toxin-producing
bacteria after cooking and improper cooling may not be destroyed to
levels safe enough for human consumption. Special consideration
should be given to large food items such as roasts, turkeys, thick
soups, stews, chili, and large containers of rice or refried beans.
These foods take a long time to cool because of their mass and
volume. If the hot food container is tightly covered, the cooling
rate will be further slowed. By reducing the volume of the food in
an individual container and leaving an opening for heat to escape by
keeping the cover loose, the rate of cooling can be dramatically
increased. Commercial refrigeration equipment is designed to hold
cold food at the proper temperature, not cool large masses of food.
Some alternatives for cooling foods include:
Using rapid chill refrigeration equipment designed to cool the
food to acceptable temperatures quickly by using increased
compressor capacity and high rates of air circulation.
Avoiding the need to cool large masses by preparing smaller
batches closer to periods of service.
Stirring hot food while the food container is in an ice water
bath
In soups or stews, redesigning your recipe so that you cook a
concentrated base and add enough cold water or ice to make up the
volume that you need.
Pre-chilling ingredients used to make products such as chicken
and tuna salad Whichever cooling method you choose, you should
verify that the process works. A record keeping system should be
established to provide scheduled product temperature checks to
ensure the process is working. If a specific process has been shown
to work for you, the frequency of record keeping may be
re-evaluated. To control biological hazards, it is recommended that
the cooling operational step be managed either as a CCP in your
HACCP plans or as a prerequisite program and be based upon the same
level of safety established by the critical limits in the Food
Code.
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REHEATING |
| This operational step applies only to those foods that you
listed in Process #3. If food is held at improper temperatures for
enough time, pathogens have the opportunity to multiply to dangerous
numbers. Proper reheating provides an important control for
eliminating some of these organisms. Remember that although proper
reheating will kill most organisms of concern, it will not eliminate
toxins such as those produced by Staphylococcus aureus and Bacillus
cereus or foodborne viruses. Special consideration should be given
to the time and temperature in the reheating of cooked foods. To
control biological hazards, it is recommended that reheating be
managed either as a CCP in your HACCP plans or as a prerequisite
program and be based upon the same level of safety established by
the critical limits in the Food Code. |
HOLDING (HOT, COLD, OR TIME) |
| All three processes may involve the holding of foods, i.e. hot
and cold holding or use of time alone as public health control. When
there is a cooking step to eliminate bacteria, all but the
spore-forming bacteria should be destroyed. If cooked food is not
held at the proper temperature or, absent temperature control, for
the appropriate time, the rapid growth of these spore-forming
bacteria is a major concern. When food is held, cooled, and reheated
in a food establishment there is an increased risk from
contamination caused by personnel, equipment, procedures, or other
factors. Harmful bacteria that are introduced into a product that is
not held at proper temperature have the opportunity to multiply to
large numbers in a short period of time. Once again, management of
personal hygiene and the prevention of cross-contamination impact
the safety of the food at this operational step. Keeping food
products at 135 ºF or above during hot holding and keeping food
products at or below 41 ºF is effective in preventing microbial
growth. As an alternative to temperature control, the Food Code
details actions when time alone is used as a control, including a
comprehensive monitoring and food marking system to ensure food
safety. How often you monitor the temperature of foods during hot
holding determines what type of corrective action you are able to
take when 135 ºF is not met. If the critical limit is not met, your
options for corrective action may include evaluating the time the
food is out of temperature to determine the likelihood of hazards,
and based on that evaluation, reheating or discarding the food. Your
frequency of monitoring during this operational step may mean the
difference between reheating the food to 165 ºF or discarding it.
When determining the monitoring frequency of cold product
temperatures, it is recommended that the interval between
temperature checks is established to ensure that hazards are being
controlled and time is allowed for an appropriate corrective action.
For example, if you are holding potentially hazardous ready-to-eat
foods under refrigeration, such as potato salad at a salad bar, you
may decide to set a critical limit at 41 ºF or below. You may also
want to set a target, or operating limit, less than 41 ºF in order
to provide a safety cushion that allows you the opportunity to see a
trend toward exceeding 41 ºF and to intervene with appropriate
corrective actions. To control biological hazards, it is recommended
that hot or cold holding or use of time alone as a public health
control be managed either as a CCP in your HACCP plans or as a
prerequisite program and be based upon the same level of safety
established by the critical limits in the Food Code. |
SET UP, ASSEMBLY, AND PACKING |
| Set up, assembly, and packing are operational steps used by some
retail food establishments, including caterers [e.g.,
restaurant-caterers, interstate conveyance caterers, commissaries,
grocery stores (for display cases), schools, nursing homes,
hospitals, or food delivery services]. Set up, assembly, and packing
may involve wrapping food items, assembling these items onto trays,
and packing them into a transportation carrier or display case. An
example would be an airline flight kitchen where food entrees are
wrapped, assembled, and placed into portable food carts that are
taken to a final holding cooler. Hospital kitchens would be another
example where patient trays are assembled and placed into carriers
for transportation to nursing stations. Food may be placed in bulk
containers for transportation to another site where it is served.
Your food safety management system should address the potential for
bacterial contamination and growth, bare hand contact with
ready-to-eat foods, and proper handwashing. |
SERVING/SELLING |
This is the final operational step before the food reaches the
customer. When employees work with food and food-contact surfaces,
they can easily spread bacteria parasites, and viruses. Managing
personal hygiene is important to controlling these hazards. It is
recommended that a management program for employee personal hygiene
be implemented that addresses the following:
Procedures for proper handwashing
The appropriate use of gloves and dispensing utensils
Control of bare hand contact with ready-to-eat foods
Exclusion and restriction of ill employees Specific procedures
are recommended for customer self-service displays such as salad
bars and buffet lines to protect food from contamination. Special
consideration should be given to preventing cross-contamination from
soiled utensils and equipment and minimizing contamination from the
customer.
| |
Five-Establish Monitoring Procedures |
Establish Monitoring Procedures |
Monitoring is observing or measuring specific operational steps
in the food process to determine if your critical limits are being
met. This activity is recommended to make sure your critical control
points are under control. Monitoring will identify when there is a
loss of control or a trend toward a loss of control so that
corrective actions (discussed in Procedural Step 6) can be taken.
Consideration should be given to determining answers to the
following questions:
What will you monitor?
How will you
monitor?
When and how often will you monitor?
Who will be
responsible for monitoring?
In your food safety management
system, certain processes have been identified as requiring active
managerial control. What you are going to monitor depends on the
critical limits you have established. Final temperature and time
measurements are very important, and you should determine how you
will effectively monitor the critical limits for them. Determining
the appropriate means for monitoring is an important factor in
developing your food safety management system. If equipment is
selected to monitor a specific CCP, you should ensure that it is
accurate and routinely calibrated to ensure critical limits are met.
The equipment you choose should also be appropriate for the
monitoring that is being done. For example, a thermocouple with a
thin probe is the most appropriate tool for measuring the final
product temperature of thin hamburger patties. When deciding how
often you will monitor, you should ensure that the monitoring
interval will be reliable enough to ensure hazards are being
controlled. Your procedure for monitoring should be simple and easy
to follow. Individuals chosen to be responsible for a monitoring
activity may be a manager, line supervisor, or other reliable
employee. FDA recommends that employees be given the training and
equipment necessary to properly perform the monitoring activities.
| |
Six-Develop Corrective Actions |
Develop Prerequisite Programs |
You should decide what type of corrective action to take if a
critical limit is not met by asking yourself the following
questions:
What measures do you expect employees to take to correct the
problem?
Do your employees understand the corrective action?
Can the corrective action be easily implemented?
Are different options needed for the appropriate corrective
actions depending on the process and monitoring frequency?
How will these corrective actions be documented and communicated
to management so the system can be modified to prevent the problem
from occurring again? Whenever a critical limit is not met, a
corrective action must be carried out immediately. A corrective
action may be simply continuing to heat food to the required
temperature. Other corrective actions may be more complicated, such
as rejecting a shipment of raw oysters that does not have the
required tags or segregating and holding a product until an
evaluation is done. In the event that a corrective action is taken,
you should review and modify your food safety management system, if
necessary. Even with the best of systems, errors occur during food
storage and preparation. A food safety management system based on
the HACCP principles is designed to detect errors and correct them
before a hazard occurs. A benefit to both you and your regulator is
the ability to show that immediate corrective action was taken to
ensure that no unsafe food was served or sold to the consumer. It is
important to communicate to management all corrective actions in
writing or electronically.
| |
Seven-Conduct Ongoing Verification |
Conduct Ongoing Verification |
Because HACCP is a system to maintain continuous control of food
safety practices, implementation of the system should to be
verified. Verification is simply making sure that you are performing
the activities as described in your food safety management
system.
Routine monitoring should not be confused with
verification. Verification is making sure that all the activities
carried out in the implementation of your food safety management
system are being done properly and at the required frequency.
Monitoring is one of the many activities that needs to be verified.
This is a vital step in ensuring that you have established active
managerial control of identified hazards.
Verification should
be conducted by someone other than the person who is directly
responsible for performing the activities specified in the food
safety management system. That person might be a manager,
supervisor, designated individual, food safety professional, or even
your health inspector. If involved in the verification process, your
inspector can offer suggestions for how you can strengthen your food
safety management system. Verification activities are conducted
frequently, such as daily, weekly, monthly, etc., and may
include:
Observing that person(s) are carrying out the critical
procedures correctly
Observing the person doing the monitoring and determining
whether monitoring is being done as planned
Reviewing the monitoring records to determine if they are
completed accurately and consistently
Determining whether the records show that the frequency of
monitoring stated in the plan is being followed
Ensuring that corrective action was taken when the person
monitoring found and recorded that the critical limit was not met
Confirming that all equipment, including equipment used for
monitoring, was operated, maintained and calibrated properly
|
Frequency of Verification |
Verification should occur at a frequency that can ensure the
food safety management system is being followed continuously
to:
Prevent unsafe food from reaching the consumer
Take corrective action without loss of product
Confirm that prescribed personnel practices are followed
Ensure that personnel have the tools for proper personal hygiene
and sanitary practices (e.g., handwashing facilities, sanitizing
equipment, cleaning supplies, temperature measuring devices, etc.)
Comply with the established control procedures |
Verification - Examples |
Listed below are four examples of verification procedures:
-
Receiving logs: The manager reviews temperature logs of refrigerated
products at various intervals, such as on a weekly basis, or even
daily if:
Receiving a high volume
Products received include scombroid toxin-forming fish such as
fresh tuna
- Cooling logs: The kitchen manager checks that the
"cooling log'' is maintained for leftover foods on a weekly basis.
The kitchen manager checks to see that the time the food is placed
in the cooler, its initial temperature, and measurements of the time
and temperature as the food is cooled are recorded and initialed on
the log sheet.
Handwashing and no bare hand contact logs: Nightly, the closing
manager checks to see if the logs maintained at the handwashing
sinks and preparation areas are complete.
Cooking: The manager checks the time/temperature monitoring
records for cooking nightly to see that the required number of
temperature measurements were taken during each shift.
| |
Eight-Keep Records |
Keep Records |
As the manager of your operation, you may have several duties to
perform in addition to making sure that the activities in your food
safety management system are being performed at the proper frequency
and with the proper method. Documenting these activities provides
one mechanism for verifying that the activities were properly
completed. While record keeping is voluntary in most retail and food
service operations, maintaining documentation of the activities in
your food safety management system may be vital to its success.
Remember that by keeping records you are going above and beyond what
your regulations normally require. Records provide documentation
that appropriate corrective actions were taken when critical limits
were not met. In the event your establishment is implicated in a
foodborne illness, documentation of activities related to monitoring
and corrective actions can provide proof that reasonable care was
exercised in the operation of your establishment. Records may also
show that on-going verification was conducted on the food safety
management system. In many cases, your records can serve a dual
purpose of ensuring quality and food safety. In order to develop the
most effective record keeping system for your operation, you should
determine what documented information will assist you in managing
the control of food safety hazards. A record keeping system can be
simple and needs to be designed to meet the needs of your individual
establishment. You do not necessarily need to develop new records to
document the actions in the system. Some recorded information like
shellfish tags should already be part of your food safety management
system, and an additional record may not be needed. Your record
keeping system may use existing paperwork such as delivery invoices
for documenting product temperature. Many retail and food service
establishments have implemented comprehensive record keeping systems
without having to generate a mountain of paperwork.
Employees are
an important source for developing simple and effective record
keeping procedures. You should ask employees how they are currently
monitoring CCPs or prerequisite programs and discuss with them the
types of corrective actions they are currently taking when a
critical limit is not met. Managers are responsible for designing
the system, but effective day-to-day implementation involves every
employee. The simplest record keeping system that lends itself to
integration into existing operations is always best. A simple, yet
effective, system is easier to use and communicate to your
employees.
Record keeping systems designed to document process
rather than product information may be more useful in a retail and
food service establishment, especially if you frequently change menu
items or products. Accurately documenting processes like cooking,
cooling, and reheating provides a mechanism for ensuring that you
have active managerial control of risk factors. There are at least 5
types of records that may be maintained to support your food safety
management system:
Records documenting the activities related to the prerequisite
programs
Monitoring records
Corrective action records
Verification and validation records
Calibration records
Once a specific process has been shown to
work for you, such as an ice bath method for cooling certain foods,
the frequency of record keeping may be modified. This approach is
extremely effective for labor-intensive processes related to:
Cooking large volumes of food where a temperature check of each
individual item is impractical
Implementing a verified process that will allow employees to
complete the procedure in a scheduled workday
Cooling foods or leftovers at the end of the business day
Maintaining cold holding temperatures of ready-to-eat,
potentially hazardous foods in walk-in refrigeration units
|
Special Considerations Regarding Records |
You are encouraged to periodically obtain feedback from your
regulatory authority regarding how well your system is working. You
can invite your regulatory authority to review or verify your
voluntarily-implemented food safety management system. This allows
them the opportunity to offer suggestions for problems that they
find in the operation of your system, including discrepancies with
the monitoring and record keeping procedures. Remember that the
maintenance of records is required in the Food Code only in a
limited number of cases. When your food safety management system is
voluntary, their review of your system is by invitation only and
they can only document violations that they observe as they would
during routine inspections. Records generated in support of a
voluntary food safety management systems may not to be used to
verify compliance with your regulations unless the records are
specifically required by your regulations. An example of when
records may be used to verify compliance with your regulations would
be the maintenance of shellstock tags. If there is a requirement in
your regulations that shellstock tags be maintained in chronological
order for at least 90 days, a health inspector may verify this
requirement using your records. In contrast, if your health
inspector finds documented cases of inadequately cooked or hot held
foods being sold to consumers, he or she cannot take regulatory
action against you based on the documentation. Documentation of hot
holding and cooking, like most processes in your regulations, is
probably not required. The fact that you are keeping records of
these processes means that you are probably going above and beyond
what is required by your regulations. Of course, your health
inspector may point out discrepancies and offer recommendations to
you in hopes of preventing the problems from happening again. Of
course, if during the review of your system evidence is found that a
product still in circulation poses a serious health threat to the
public, the health inspector may initiate an appropriate regulatory
investigation as dictated by your regulatory agency. If it is known
by your health inspector or you that a product still on the market
poses a health threat to consumers, both of you should play your
respective roles to remove the product immediately. This may involve
voluntary recall of the suspected
products.
| |
Nine-Conduct Periodic Validation |
Conduct Periodic Validation |
Once your food safety management system is established, you
should periodically review it to determine whether the food safety
hazards are controlled when the system is implemented properly. In
this program, this review is known as validation. Changes in
suppliers, products, or preparation procedures may prompt a
revalidation of your food safety management system. A small change
could result in a drastically different outcome from what you
expect. You may benefit from both internal (quality assurance) and
external validations that may involve assistance from the regulatory
authority or other consultants. Validation is conducted less
frequently (e.g., yearly) than on-going verification. It is a review
or audit of the plan to determine if:
Any new product/processes/menu items have been added to the menu
Suppliers, customers, equipment, or facilities have changed
Prerequisite programs are current and implemented
Worksheets are still current
CCPs are still valid, or if new CCPs are needed
Critical limits are set realistically and are adequate to
control the hazard (e.g., the time needed to cook a turkey to meet
the Food Code internal temperature requirement)
Monitoring equipment has been calibrated as planned Validation
helps you to:
Improve the system and HACCP plan by identifying weaknesses
Eliminate unnecessary or ineffective controls
Determine if the HACCP plan needs to be modified or
updated
You can use the Validation Worksheet that follows to
assist with the validation process. | |
Seafood Reference Tables |
Seafood References |
| This seafood reference is provided to assist those segments of
the retail and food service industry that deal with seafood. It is
suggested that the tables that follow be used during the hazard
analysis procedural step. |
Table 1. Natural Toxins1 in Seafood |
| Natural Toxins |
Type of fish (species |
Control |
| Paralytic Shellfish Poisoning (PSP) |
Molluscan Shellfish N.E. and N.W. coastal regions of N.
America |
NSSP approved waters (tags)2 (FDA ICSSL listing) |
| Neurotoxic Shellfish Poisoning (NSP) |
Molluscan Shellfish harvested along coast of Gulf of
Mexico |
NSSP approved waters (tags)2 (FDA ICSSL listing) |
| Diarrhetic Shellfish Poisoning (DSP) |
Molluscan Shellfish |
NSSP approved waters (tags)2 (FDA ICSSL listing) |
| Amnesic Shellfish Poisoning (ASP) |
Molluscan Shellfish N.E. & N.W. coasts of N.
America |
NSSP approved waters (tags)2 (FDA ICSSL listing) |
| Ciguatera Fish Poisoning (CFP) |
fin fish from extreme S.E. U.S., Hawaii, Subtropical and
Tropical areas:
barracuda
amberjack
horse-eye jack
black jack
other larger species of jack
king
mackerel
large groupers
large snappers |
Purchase from approved sources:
get fish from areas that are not subject of an adverse
advisory, or
get fish from a reef area known to be monitored for
toxicity and not covered by an adverse advisory. |
| Gempylotoxin, a strong purgative oil (can cause severe
diarrhea) |
Escolar |
FDA recommendation: Escolar should not be marketed in
interstate commerce |
| Etrodotoxin |
Puffer Fish or Fugu, usually from Indo-Pacific ocean,
however some noted from Atlantic Ocean, Gulf of Mexico and
Gulf of California |
Illegal to import or receive (exemption: an agreement with
one N.Y.
importer) | | |
Glossory |
Glossory |
The definitions cited in Chapter 1 of the latest edition of the
FDA Food Code should be used to supplement this Glossary. In some
cases, this Glossary condenses those definitions for the purposes of
this particular document.
ACCEPTABLE LEVEL means the
presence of a food safety hazard at levels low enough not to cause
an illness or injury.
APPROVED SOURCE means an acceptable
supplier to the regulatory authority based on a determination of
conformity with principles, practices, and generally recognized
standards that protect public health.
ACTIVE MANAGERIAL
CONTROL means the purposeful incorporation of specific actions
or procedures by industry management into the operation of their
business to attain control over foodborne illness risk
factors.
BACTERIA means single-cell microorganisms without
distinct nuclei or organized cell structures.
CCP means
Critical Control Point.
CONTAMINATION means the unintended
presence in food of potentially harmful substances, including
microorganisms, chemicals, and physical objects.
CONTROL
MEASURE means any action or activity that can be used to
prevent,eliminate or reduce an identified hazard. Control measures
determined to be essential for food safety are applied at critical
control points in the flow of food.
CORRECTIVE ACTION
means an activity that is taken by a person whenever a critical
limit is not met.
CRITICAL CONTROL POINT (CCP) means 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 means one
or more prescribed parameters that must be met to ensure that a CCP
effectively controls a hazard.
CROSS-CONTAMINATION means
the transfer of harmful substances or disease causing microorganisms
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.
DEVIATION means the failure to meet a required
critical limit for a critical control point.
DANGER ZONE
means the temperature range between 5 ºC (41 ºF) and 57 ºC (135 ºF)
that favors the growth of pathogenic
microorganisms.
EXCLUDE means to prevent a person from
working as a food employee or entering a food establishment except
for those areas open to the general public.
FISH means
fresh or saltwater finfish, crustaceans and other forms of aquatic
life (including alligator, frog, aquatic turtle, jellyfish, sea
cucumber, sea urchin and the roe of such animals) other than birds
or mammals, and all mollusks, if such life is intended for human
consumption; and includes an edible human food product derived in
whole or in part from fish, including fish that have been processed
in any manner.
FOOD means 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 ESTABLISHMENTmeans an operation at the
retail or food service level, 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. Refer to Chapter 1, Defining Retail
Food and Food Service Industries, for examples.
FOOD
PREPARATION PROCESS means a series of operational steps
conducted to produce a food ready to be consumed.
FOODBORNE
ILLNESS means sickness resulting from the consumption of foods
or beverages contaminated with disease-causing microorganisms,
chemicals, or other harmful substances.
FOODBORNE OUTBREAK
means the occurrence of two or more cases of a similar illness
resulting from the ingestion of a common food.
HACCP means
Hazard Analysis and Critical Control Point.
HACCP PLAN
means, for the purposes of this document, 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.
HACCP SYSTEM means the result of
implementing the HACCP principles in an operation that has
foundational comprehensive, prerequisite programs in place. A HACCP
system includes the HACCP plan and all prerequisite
programs.
HAZARD means a biological, physical, or chemical
property that may cause a food to be unsafe for human
consumption.
HAZARD ANALYSIS AND CRITICAL CONTROL POINT
(HACCP) means a prevention-based food safety system that
identifies and monitors specific food safety hazards that can
adversely affect the safety of food products.
INTERNAL
TEMPERATURE means the temperature of the internal portion of a
food product.
MEAT means the flesh of animals used as food
including the dressed flesh of cattle, swine, sheep, or goats and
other edible animals, except fish, poultry, and wild game
animals.
MICROORGANISMmeans a form of life that can be
seen only with a microscope; including bacteria, viruses, yeast, and
single-celled animals.
MOLLUSCAN SHELLFISH means any
edible species of raw fresh or frozen oysters, clams, mussels, and
scallops or edible portions thereof, except when the scallop product
consists only of the shucked adductor muscle.
MONITORING
means the act of observing and making measurements to help determine
if critical limits are being met and maintained.
NATIONAL
SHELLFISH SANITATION PROGRAM (NSSP) means the voluntary system
by which regulatory authorities for shellfish harvesting waters and
shellfish processing and transportation and the shellfish industry
implement specified controls to ensure that raw and frozen shellfish
are safe for human consumption.
NSSP means National
Shellfish Sanitation Program.
OPERATIONAL STEP means an
activity or stage in the flow of food through a food establishment,
such as receiving, storage, preparation, cooking,
etc.
PARASITE means an organism that lives on or in
another, usually larger, host organism in a way that harms or is of
no advantage to the host.
PATHOGEN means a microorganism
(bacteria, parasites, viruses, or fungi) that causes disease in
humans.
PERSONAL HYGIENE means individual cleanliness and
habits.
pH means the measure of the acidity of a
product.
POTENTIALLY HAZARDOUS FOOD: Means 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
microorganisms,
the growth and toxin production of Clostridium botulinum, or
in raw shell 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 seed
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
microorganisms as described above.
PREREQUISITE PROGRAMS
means procedures, including Standard Operating Procedures (SOPs),
that address basic operational and sanitation conditions in an
establishment.
PROCEDURAL STEP means an individual
activity in applying this Manual to a food establishment’s
operations.
PROCESS APPROACH means a method of
categorizing food operations into one of three categories:
Process O: No food preparation with no cook step wherein
ready-to-eat food is received, stored, held and served.
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.
READY-TO-EAT (RTE) FOOD means:
raw animal foods that have been properly cooked;
fish intended for raw consumption that has been frozen to
destroy parasites;
raw fruits and vegetables that are washed;
fruits and vegetables that are cooked for hot holding;
plant food for which further washing, cooking, or other
processing is not required for food safety, and from which rinds,
peels, husks, or shells, if naturally present, are removed;
substances derived from plants such as spices, seasonings, and
sugar; a bakery item such as bread, cakes, pies, fillings, or icing
for which further cooking is not required for food safety;
dry, fermented sausages, such as dry salami or pepperoni;
salt-cured meat and poultry products, such as prosciutto ham,
country-cured ham, and Parma ham; and
dried meat and poultry products, such as jerky or beef sticks;
and low acid foods that have been thermally processed and packaged
in hermetically sealed containers.
RECORD means a
documentation of monitoring observations and verification
activities.
REGULATORY AUTHORITY means a federal, state,
local, or tribal enforcement body or authorized representative
having jurisdiction over the food establishment.
RESTRICT
means 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 FACTOR means one of the broad
categories of contributing factors to foodborne illness outbreaks,
as identified in the Centers for Disease Control and Prevention
(CDC) Surveillance Report for 1993-1997, that directly relates to
foodborne safety concerns within retail and food service
establishments. The factors are Food from Unsafe Sources, Inadequate
Cooking Temperatures, Improper Holding Temperatures, Contaminated
Equipment, and Poor Personal Hygiene.
SEVERITY means the
seriousness of the effect(s) of a hazard.
SOP means
Standard Operating Procedure.
SHELLFISH means bivalve
molluscan shellfish.
SPORE means a very tough, dormant
form of certain bacterial cells that is very resistant to
desiccation, heat, and a variety of chemical and radiation
treatments that are otherwise lethal to vegetative
cells.
SPORE-FORMER means a bacterium capable of producing
spores under adverse conditions.
STANDARD OPERATING PROCEDURE
(SOP) means a written method of controlling a practice in
accordance with predetermined specifications to obtain a desired
outcome.
TEMPERATURE MEASURING DEVICE means a thermometer,
thermocouple, thermistor, or other device for measuring the
temperature of food, air, or water.
TOXIGENIC MICROORGANISMS
means pathogenic bacteria that cause foodborne illness in humans
due to the ingestion of poisonous toxins produced in
food.
VALIDATION means that element of verification
focused on collecting and evaluating scientific and technical
information to determine if the HACCP plan, when properly
implemented, will effectively control the hazards.
VEGETATIVE
CELL means a bacterial cell which is capable of actively
growing.
VERIFICATION means, for the purpose of this
document, ensuring that monitoring and other functions of a HACCP
plan are being properly implemented.
VIRUS means a
submicroscopic parasite consisting of nucleic acid (DNA or RNA)
surrounded by a protein coat, and sometimes also encased in a lipid
and glycoprotein envelope. Viruses are completely dependent on a
living host cell to survive and multiply, and therefore can not
multiply in or on food.
WATER ACTIVITY (Aw) means the
quotient of the water vapor pressure of the substance, divided by
the vapor pressure of pure water at the same
temperature.
Generally speaking, it is the amount of water
available in the product to allow bacteria to live and grow.
| |
HACCP PROCEDURAL QUESTIONS AND ANSWERS |
HACCP Procedural Questions: Buyer Specifications |
Describe Establishment Requirements for Vendor Selection |
| We select vendors based on the quality of
ingredients and ability to deliver. In addition, we ask that our vendors
are HACCP Compliant and provide their HACCP Plan. |
HACCP Procedural Questions: Allergen Management |
|
Do any menu items contain potential allergen ingredients
|
If yes, describe allergen ingredients |
| Shellfish |
Please describe procedures for allergen control: |
| We ask employees about allergies and we provide
protective safety wear for those who have shellfish allergies or ask them
not to handle the shellfish food stuffs. |
HACCP Procedural Questions: Safety Hazard Procedures |
Describe basic procedures to eliminate menu items from contamination
by biological, chemical and physical food safety hazards |
| We comply with HACCP rules on the handling of
Biological contaminates. In addition, we store chemicals in a seperate
room and ensure that physical hazards are not in our served food
items. |
HACCP Procedural Questions: Soiled and Unsanitized Surfaces |
Do soiled and unsanitized surfaces of equipment and utensils contact
raw or cooked food |
If yes, describe how the raw or cooked food comes into contact with
unclean or unsanitized surfaces |
|
HACCP Procedural Questions: Daily Requirements (HACCP Builder will
fulfill requirements daily) |
| |
Raw animal foods do not contaminate cooked
(ready-to-eat) food |
|
| |
Effective handwashing is practiced |
|
| |
Eating, smoking, and drinking in food
preparation areas are prohibited |
|
| |
Water in contact with food and food-contact
surfaces and used in the manufacture of ice is potable |
|
| |
Toxic compounds are properly labeled,
stored, and safely used |
|
| |
Contaminants such as condensate,
lubricants, pesticides, cleaning compounds, sanitizing agents, and
additional toxic materials do not contact food, food-packaging
materials, and food-contact surfaces |
|
| |
Food, food-packaging materials, and
food-contact surfaces are not contaminated by physical hazards such
as broken glass from light fixtures, jewelry, etc. |
|
| |
An effective pest control system is in
place |
|
| |
Hair restraints are used |
|
| |
Clean clothing is worn |
|
| |
The wearing of jewelry (other than a
wedding ring) is prohibited |
|
| |
Food-contact surfaces, including utensils,
are cleaned, sanitized, and maintained in good condition |
|
| |
Temperature measuring devices (e.g.,
thermometer or temperature recording device) are calibrated
regularly |
|
| |
Cooking and hot holding equipment (grills,
ovens, steam tables, conveyer cookers, etc.) are routinely checked,
calibrated, and operated to ensure correct product temperature |
|
| |
Cold holding and cooling equipment
(refrigerators, rapid chill units, freezers, salad bars, etc.) are
routinely checked, calibrated, and operated to ensure correct
product temperature |
|
| |
Warewashing equipment is operated according
to manufacturer’s specifications |
|
| |
Toilet facilities are accessible to
employees and maintained |
| |
|
|
VENDORS DETAIL REVIEW |
HACCP Procedural Questions: All Vendors |
| 5/12/2009 |
Bills
Meats |
Bill
Swanson |
000-000-0000 |
Yes |
|
HACCP Compliant with HACCP
Plan |
GAQ |
5/12/2009 |
| 5/12/2009 |
Candys
Condiments |
Candy
Surly |
000-000-0000 |
Yes |
|
HACCP Compliant and has
HACCP Plan |
GAQ |
5/12/2009 |
| 5/12/2009 |
Chicken Farms |
Stan
Elmore |
000-000-0000 |
Yes |
|
HACCP Compliant with HACCP
Plan |
GAQ |
5/12/2009 |
| 5/12/2009 |
Chippers Cheeses |
Dave
Ryan |
000-000-0000 |
No |
Requested a HACCP Plan and
Serve Safe Certification |
|
GAQ |
5/12/2009 |
| 5/12/2009 |
Down
Under Foods |
Vick
Stephenson |
000-000-0000 |
Yes |
|
HACCP Plan with proper HACCP
Compliance. |
GAQ |
5/12/2009 |
| 5/12/2009 |
Everything Potato |
Jim
Anderson |
000-000-0000 |
No |
Requested HACCP Plan and
ongoing HACCP Compliance |
|
GAQ |
5/12/2009 |
| 5/12/2009 |
Gregs
Eggs |
Greg
Smith |
000-000-0000 |
Yes |
|
HACCP Plan and ongoing HACCP
Compliance. ServSafe Certified |
GAQ |
5/12/2009 |
| 5/12/2009 |
Gull's
Fish House |
Rehman
Gull |
000-000-0000 |
Yes |
|
HACCP Plan and ongoing HACCP
Compliance. ServSafe Certified |
GAQ |
5/12/2009 |
| 5/12/2009 |
Jimmy's Jams |
James
Monroe |
000-000-0000 |
No |
Requested HACCP Plan and
Ongoing HACCP Compliance |
|
GAQ |
5/12/2009 |
| 5/12/2009 |
Larry's Greens |
Larry
Jones |
000-000-0000 |
No |
We have requested HACCP Plan
and Ongoing Compliance to be Verified |
|
GAQ |
5/12/2009 |
| 5/12/2009 |
Marshall Pasta |
Marshall Davies |
000-000-0000 |
Yes |
|
HACCP Plan and ongoing HACCP
Compliance. ServSafe Certified |
GAQ |
5/12/2009 |
| 5/12/2009 |
Michelles Sauces |
Michelle Micheal |
000-000-0000 |
No |
Requested HACCP Plan and
Ongoing Compliance verification |
|
GAQ |
5/12/2009 |
| 5/12/2009 |
Nancy's Breads |
Nancy
Warden |
000-000-0000 |
No |
Requested HACCP Plan and
Ongoing HACCP Compliance verification |
|
GAQ |
5/12/2009 |
| 5/12/2009 |
Phils
Fine Desserts |
Phil
Goring |
000-000-0000 |
Yes |
|
HACCP Plan and ongoing HACCP
Compliance. ServSafe Certified |
GAQ |
5/12/2009 |
| 5/12/2009 |
Sammy's Seafood |
Sam
Vincent |
000-000-0000 |
Yes |
|
HACCP Compliant with HACCP
Plan |
GAQ |
5/12/2009 |
| 5/12/2009 |
Surly
Spice |
Sarah
Carlson |
000-000-0000 |
Yes |
|
HACCP Plan and ongoing HACCP
Compliance. ServSafe Certified |
GAQ |
5/12/2009 |
| 5/12/2009 |
Terri's Organic Greens |
Terry
Anderson |
000-000-0000 |
Yes |
|
HACCP Plan in place and
ongoing HACCP Compliance |
GAQ |
5/12/2009 |
| 5/12/2009 |
The
Fruit Shop |
Tom
Johnson |
000-000-0000 |
No |
Requested HACCP Plan and
Ongoing HACCP Compliance. |
|
GAQ |
5/12/2009 |
| 5/12/2009 |
US
Food Service |
Mack
Schany |
000-000-0000 |
Yes |
|
HACCP Plan and ongoing HACCP
Compliance. ServSafe Certified |
GAQ |
5/12/2009
| |
Inventory Items
Review
|
| 1 |
3 Compartment Wash Sink |
| 2 |
Additional Utility Sink (1 or more compartments) |
| 2 |
Dishwashing Machine |
| 1 |
Paper Supply Storage Area (separate from food) |
| 1 |
Cleaning Supply Storage Area (separate from food) |
| 1 |
Dry Food Storage Area (separate from chemicals) |
| 2 |
Utensil Storage Area (separate from chemicals) |
| 2 |
Food Processor |
| 1 |
Food Slicer (e.g., meat slicer) |
| 3 |
Can opener |
| 4 |
Garbage Can |
| 2 |
Garbage Dumpster |
| 1 |
Designated Loading Dock |
| 1 |
Walk In Refrigerator |
| 1 |
Freezer |
| 1 |
Front Cook Top |
| 1 |
Back Cook Top |
| 1 |
Front Oven |
| 1 |
Back Oven |
| 1 |
Heat Lamp Area |
| 1 |
Food Prep Area | |
Categorizing
Menu Items and Identification of Control Measures and CCP's
The menu cycle is posted in the kitchen. Each menu item available for
service is listed in this food safety program in the table: Selected Menu
Items - Categorized by Process with associated CCPs - Detailed Index.
When new menu items are added, the list is updated. Each item is
evaluated to determine which of the four processes is applicable and to
identify the appropriate control measures and critical control points
(CCPs) using the Process Approach (Food Processes - Detailed Index).
Once the determination is made for each menu item, the food service
manager will make the rest of the food service staff aware of the menu
items and applicable process and control measures by posting the Process
Charts (Food Processes - Detailed Index) in the kitchen. In addition, the
menu cycle, menus, recipes, product directions, and charts are kept in a
digital record online and are accessible via the World Wide Web.
STAFF
* All food service personnel will be given an overview of the Process
Approach (Food Processes - Detailed Index) to HACCP after being hired and
before handling food.
* Any substitute food service staff will be given instructions on the
Process Approach (Food Processes - Detailed Index) and a list of necessary
procedures relevant to the tasks they will be performing and the
corresponding records to be kept.
* Periodic refresher training for employees will be provided on a
quarterly basis.
* An easily accessible copy of an explanation of the Process Approach
(Food Processes - Detailed Index) taken from the USDA HACCP guidance
document will be available online via the World Wide Web.
|
Menu Detail All Recipes
|
Menu Detail Recipes by Process
Process 0 - No Cook - No Process
| |
RECEIVE
Control Measures:
Known and Approved Source, Confirm Expiration Dates |
|
|
|
 |
|
 |
|
|
|
|
CCP: EXPIRATION DATE
STAMP
Check and Record Expiration Dates |
|
|
|
|
|
|
|
STORE
Control Measures:
Proper Storage, Prevention of Cross-Contamination, Store Away
from Chemicals |
|
|
|
|
PREPARE
Control
Measures: Personal Hygiene, Restrict Ill Employees, Prevention
of Cross-Contamination |
|
|
|
|
CCP: EXPIRATION DATE STAMP
Check and
Record Expiration Dates |
|
|
|
|
|
|
SERVE
Control Measures:
No Bare Hand Contact and Ready to Eat Food, Personal Hygiene,
Restrict Ill Employees |
|
| |
Example: No Process - No Cook (Vendor supplied bread, cookies,
etc.)
 =
Calendar Icon means that checking for an expiration date is required.  =
Clipboard Icon means that recording data (reporting) is required.
* From the 2005 FDA Food Code
|
Selected Recipes for Process 0 No Cook - No
Process
|
Process 1 - No Cook
|
RECEIVE
Control Measures: Known
and Approved Source, Receiving Temperatures |
|
 |
|
|
|
CCP: COLD RECIEPT
Critical
Limit: Hold at 41° F or Below*
Check and Record
Temperatures |
|
|
|
|
STORE
Control Measures: Proper
Storage, Temperatures, Prevention of Cross-Contamination, Store Away
from Chemicals |
|
|
|
|
|
|
|
PREPARE
Control Measures:
Personal Hygiene, Restrict Ill Employees, Prevention of
Cross-Contamination |
|
|
|
CCP: COLD HOLDING
Critical Limit: Hold at 41°
F or Below*
Check and Record
Temperatures |
|
|
|
SERVE
Control Measures: No
Bare Hand Contact and Ready to Eat Food, Personal Hygiene, Restrict
Ill Employees |
|
Example: Process 1 - No Cook (Milk, yogurt, etc.)
 =
Thermometer Icon means that taking a temperature is required.
=
Clipboard Icon means that recording data (reporting) is required.
* From the 2005 FDA Food Code
|
Selected Recipes for Process 1 No Cook
|
Process 2 - Same Day Service
|
RECEIVE
Control Measures: Known
and Approved Source, Receiving Temperatures |
|
|
|
|
|
CCP: COLD RECIEPT
Critical
Limit: Hold at 41° F or Below*
Check and Record
Temperatures |
|
|
|
|
STORE
Control Measures: Proper
Storage, Temperatures, Prevention of Cross-Contamination, Store Away
from Chemicals |
|
|
|
|
|
|
|
PREPARE
Control Measures:
Personal Hygiene, Restrict Ill Employees, Prevention of
Cross-Contamination |
|
|
|
CCP: COOK
Critical Limit:
Internal Temperature of 165° F or greater for no less than 15
seconds*
Check and Record Temperatures |
|
|
|
CCP: HOT HOLDING
Critical Limit: Hold at no
less than 135° F*
Check and Record Temperatures |
|
|
|
SERVE
Control Measures: No
Bare Hand Contact and Ready to Eat Food, Personal Hygiene, Restrict
Ill Employees |
|
Example: Process 2 - Same Day Service (Mac and Cheeze, burgers,
etc.)
=
Thermometer Icon means that taking a temperature is required.
=
Clipboard Icon means that recording data (reporting) is required.
* From the 2005 FDA Food Code
|
Selected Recipes for Process 2 Same Day
Service
|
Process 3 - Complex Food Preparation
|
RECEIVE
Control Measures: Known
and Approved Source, Receiving Temperatures |
|
|
|
STORE
Control Measures: Proper
Storage, Temperatures, Prevention of Cross-Contamination, Store Away
from Chemicals |
|
|
|
PREPARE
Control Measures:
Personal Hygiene, Restrict Ill Employees, Prevention of
Cross-Contamination |
|
|
|
CCP: COOK
Critical Limit: Cook
to 165° F or greater for no less than 15 seconds*
Check and
Record Temperatures |
|
|
|
CCP: COOL
Critical Limit: Cool
to 70° F within 2 hours and from 70° F to 41° F or lower within an
additional 4 hours*
Check and Record Temperatures |
|
|
|
CCP: REHEAT
Critical Limit:
Heat to 165° F or greater for no less than 15 seconds*
Check and
Record Temperatures |
|
|
|
CCP: HOT HOLDING
Critical Limit: Hold at no
less than 135° F*
Check and Record Temperatures |
|
|
|
SERVE
Control Measures: No
Bare Hand Contact and Ready to Eat Food, Personal Hygiene, Restrict
Ill Employees |
|
Example: Process 3 - Complex Food Prep (Scratch materials used
in recipe and made at the location)
=
Thermometer Icon means that taking a temperature is required.
=
Clipboard Icon means that recording data (reporting) is required.
* From the 2005 FDA Food Code
|
Selected Recipes for Process 3 Complex food
Preparation
|
INGREDIENTS BY FOOD CATEGORY, HAZARDS (BIOLOGICAL, CHEMICAL,
PHYSICAL), CCP's AND CP's |
| American Cheese |
RAW
DAIRY: |
Campylobacter jejuni, E. coli
O157:H7, Listeria monocytogenes, Salmonella spp., Hepatitis A and E,
Other Viruses (Rotaviruses, Noroviruses, Reoviruses) |
Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
No
CCP requirement |
Store cold or frozen until use; 41
degrees F or less, hot holding of 135 degrees F or higher, cold
holding of 41 degrees F or lower, hygiene requirements, time
requirements and prevention of cross-contamination |
| Bread Sticks |
BREADS
AND GRAINS |
Fungal organisms, yeasts
|
Aflatoxin, Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
Store for no mre then seven
days |
Store at room temperature ot cold
or frozen until use; 41 degrees F or less,. or lower, hygiene
requirements, time requirements and prevention of
cross-contamination |
| Cheddar Cheese |
RAW
DAIRY: |
Campylobacter jejuni, E. coli
O157:H7, Listeria monocytogenes, Salmonella spp., Hepatitis A and E,
Other Viruses (Rotaviruses, Noroviruses, Reoviruses) |
Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
No
CCP requirement |
Store cold or frozen until use; 41
degrees F or less, hot holding of 135 degrees F or higher, cold
holding of 41 degrees F or lower, hygiene requirements, time
requirements and prevention of cross-contamination |
| Cookies |
READY TO
EAT FOODS - PLANT AND ANIMAL BASED |
Foods contaminated by infected
food workers, E. coli O157:H7, Shigella spp., Staphylococcus aureus,
Hepatitis A and E, Other Viruses (Rotaviruses, Noroviruses,
Reoviruses) |
Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
No
CCP requirement |
Store cold or frozen until use; 41
degrees F or less, hot holding of 135 degrees F or higher, cold
holding of 41 degrees F or lower, hygiene requirements, time
requirements and prevention of cross-contamination |
| Crab Legs |
RAW AND
STUFFED - SHELLFISH/MOLLUSKS |
Vibrio spp., Anisakis simplex,
Diphyllobothrium spp., Pseudoterranova decipiens, Ciguatera Fish
Poisoning (CFP), Etrodotoxin, Scombrotoxin |
Mercury, Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
Cook to appropriate temperature to
kill pathogenic bacteria - minimum requirement of 165 degrees F for
15 seconds |
Store cold or frozen until use; 41
degrees F or less, hot holding of 135 degrees F or higher, cold
holding of 41 degrees F or lower, hygiene requirements, time
requirements and prevention of cross-contamination |
| Crawfish |
LIVE -
SHELLFISH/MOLLUSKS |
Vibrio spp., Hepatitis A and E,
Paralytic Shellfish Poisoning (PSP), Neurotoxic Shellfish Poisoning
(NSP), Diarrhetic Shellfish Poisoning (DSP), Amnesic Shellfish
Poisoning (ASP), |
Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
Cook to appropriate temperature to
kill pathogenic bacteria - minimum requirement of 165 degrees F for
15 seconds |
Store fresh in water or
tank |
| Eggs |
RAW -
EGGS |
Salmonella spp. |
Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
Cook to appropriate temperature to
kill pathogenic bacteria - minimum requirement of 165 degrees F for
15 seconds |
Store cold or frozen until use; 41
degrees F or less, hot holding of 135 degrees F or higher, cold
holding of 41 degrees F or lower, hygiene requirements, time
requirements and prevention of cross-contamination |
| Grape Jelly |
READY TO
EAT: Jams, Jellies and Curry |
Clostridium botulinum |
Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
No
CCP requirement |
No
Temperature Zone Requirement |
| Ground Beef |
RAW -
GROUND BEEF, PORK & POULTRY, RATITES |
Bacillus cereus, Clostridium
perfringens, E. coli O157:H7, Listeria monocytogenes, Salmonella
spp., Taenia spp, Trichinella spiralis, Hepatitis A and E, Other
Viruses (Rotaviruses, Noroviruses, Reoviruses), Campylobacter
jejuni |
Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
Cook to appropriate temperature to
kill pathogenic bacteria - minimum requirement of 165 degrees F for
15 seconds |
Store cold or frozen until use; 41
degrees F or less, hot holding of 135 degrees F or higher, cold
holding of 41 degrees F or lower, hygiene requirements, time
requirements and prevention of cross-contamination |
| Ground Elk Meat-Game |
RAW AND
STUFFED – POULTRY, WILD GAME |
Campylobacter jejuni, Clostridium
perfringens, Listeria monocytogenes, Salmonella spp. |
Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
Cook to appropriate temperature to
kill pathogenic bacteria - minimum requirement of 165 degrees F for
15 seconds |
Store cold or frozen until use; 41
degrees F or less, hot holding of 135 degrees F or higher, cold
holding of 41 degrees F or lower, hygiene requirements, time
requirements and prevention of cross-contamination |
| Hamburger Buns |
BREADS
AND GRAINS |
Fungal organisms, yeasts
|
Aflatoxin, Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
Store for no mre then seven
days |
Store at room temperature ot cold
or frozen until use; 41 degrees F or less,. or lower, hygiene
requirements, time requirements and prevention of
cross-contamination |
| Idaho Potatoes |
STARCHY
FOODS |
Bacillus cereus |
Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
No
CCP requirement |
No
Temperature Zone Requirement |
| Italian Bread |
BREADS
AND GRAINS |
Fungal organisms, yeasts
|
Aflatoxin, Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
Store for no mre then seven
days |
Store at room temperature ot cold
or frozen until use; 41 degrees F or less,. or lower, hygiene
requirements, time requirements and prevention of
cross-contamination |
| Ketchup |
CONDIMENTS: Non-Dairy Based |
Clostridium botulinum,Bacillus
cereus, |
Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
No
CCP requirement |
Temperature Control for Quality
Only - No Temperature Zone Requirement |
| Lettuce |
READY TO
EAT FOODS - PLANT AND ANIMAL BASED |
Foods contaminated by infected
food workers, E. coli O157:H7, Shigella spp., Staphylococcus aureus,
Hepatitis A and E, Other Viruses (Rotaviruses, Noroviruses,
Reoviruses) |
Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
No
CCP requirement |
Store cold or frozen until use; 41
degrees F or less, hot holding of 135 degrees F or higher, cold
holding of 41 degrees F or lower, hygiene requirements, time
requirements and prevention of cross-contamination |
| Lobster |
LIVE -
SHELLFISH/MOLLUSKS |
Vibrio spp., Hepatitis A and E,
Paralytic Shellfish Poisoning (PSP), Neurotoxic Shellfish Poisoning
(NSP), Diarrhetic Shellfish Poisoning (DSP), Amnesic Shellfish
Poisoning (ASP), |
Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
Cook to appropriate temperature to
kill pathogenic bacteria - minimum requirement of 165 degrees F for
15 seconds |
Store fresh in water or
tank |
| Mayonnaise |
CONDIMENTS: Cream Based |
Campylobacter jejuni, E. coli
O157:H7, Listeria monocytogenes, Salmonella spp., Hepatitis A and E,
Other Viruses (Rotaviruses, Noroviruses, Reoviruses) |
Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
Cook to appropriate temperature to
kill pathogenic bacteria - minimum requirement of 165 degrees F for
15 seconds |
Store cold or frozen until use; 41
degrees F or less, hot holding of 135 degrees F or higher, cold
holding of 41 degrees F or lower, hygiene requirements, time
requirements and prevention of cross-contamination |
| Mustard |
CONDIMENTS: Non-Dairy Based |
Clostridium botulinum,Bacillus
cereus, |
Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
No
CCP requirement |
Temperature Control for Quality
Only - No Temperature Zone Requirement |
| New
York Strip Steak |
STUFFED
RAW – BEEF, PORK, ROASTS |
Bacillus cereus, Clostridium
perfringens, E. coli O157:H7, Listeria monocytogenes, Salmonella
spp., Taenia spp, Trichinella spiralis, Hepatitis A and E, Other
Viruses (Rotaviruses, Noroviruses, Reoviruses) |
Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
Cook to appropriate temperature to
kill pathogenic bacteria - minimum requirement of 165 degrees F for
15 seconds |
Store cold or frozen until use; 41
degrees F or less, hot holding of 135 degrees F or higher, cold
holding of 41 degrees F or lower, hygiene requirements, time
requirements and prevention of cross-contamination |
| Ostridge Steak |
RAW AND
STUFFED – RATITIES (OSTRICH, EMU, RHEA) |
Campylobacter jejuni, Clostridium
perfringens, Listeria monocytogenes, Salmonella spp. |
Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
Cook to appropriate temperature to
kill pathogenic bacteria - minimum requirement of 165 degrees F for
15 seconds |
Store cold or frozen until use; 41
degrees F or less, hot holding of 135 degrees F or higher, cold
holding of 41 degrees F or lower, hygiene requirements, time
requirements and prevention of cross-contamination |
| Pork Chops |
STUFFED
RAW – BEEF, PORK, ROASTS |
Bacillus cereus, Clostridium
perfringens, E. coli O157:H7, Listeria monocytogenes, Salmonella
spp., Taenia spp, Trichinella spiralis, Hepatitis A and E, Other
Viruses (Rotaviruses, Noroviruses, Reoviruses) |
Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
Cook to appropriate temperature to
kill pathogenic bacteria - minimum requirement of 165 degrees F for
15 seconds |
Store cold or frozen until use; 41
degrees F or less, hot holding of 135 degrees F or higher, cold
holding of 41 degrees F or lower, hygiene requirements, time
requirements and prevention of cross-contamination |
| Quail Breast |
RAW AND
STUFFED – POULTRY, WILD GAME |
Campylobacter jejuni, Clostridium
perfringens, Listeria monocytogenes, Salmonella spp. |
Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
Cook to appropriate temperature to
kill pathogenic bacteria - minimum requirement of 165 degrees F for
15 seconds |
Store cold or frozen until use; 41
degrees F or less, hot holding of 135 degrees F or higher, cold
holding of 41 degrees F or lower, hygiene requirements, time
requirements and prevention of cross-contamination |
| Raw
Chicken |
RAW AND
STUFFED – POULTRY, WILD GAME |
Campylobacter jejuni, Clostridium
perfringens, Listeria monocytogenes, Salmonella spp. |
Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
Cook to appropriate temperature to
kill pathogenic bacteria - minimum requirement of 165 degrees F for
15 seconds |
Store cold or frozen until use; 41
degrees F or less, hot holding of 135 degrees F or higher, cold
holding of 41 degrees F or lower, hygiene requirements, time
requirements and prevention of cross-contamination |
| Red
Potatoes |
STARCHY
FOODS |
Bacillus cereus |
Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
No
CCP requirement |
No
Temperature Zone Requirement |
| Sirloin Steak |
STUFFED
RAW – BEEF, PORK, ROASTS |
Bacillus cereus, Clostridium
perfringens, E. coli O157:H7, Listeria monocytogenes, Salmonella
spp., Taenia spp, Trichinella spiralis, Hepatitis A and E, Other
Viruses (Rotaviruses, Noroviruses, Reoviruses) |
Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
Cook to appropriate temperature to
kill pathogenic bacteria - minimum requirement of 165 degrees F for
15 seconds |
Store cold or frozen until use; 41
degrees F or less, hot holding of 135 degrees F or higher, cold
holding of 41 degrees F or lower, hygiene requirements, time
requirements and prevention of cross-contamination |
| Strawberries |
READY TO
EAT FOODS - PLANT AND ANIMAL BASED |
Foods contaminated by infected
food workers, E. coli O157:H7, Shigella spp., Staphylococcus aureus,
Hepatitis A and E, Other Viruses (Rotaviruses, Noroviruses,
Reoviruses) |
Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
No
CCP requirement |
Store cold or frozen until use; 41
degrees F or less, hot holding of 135 degrees F or higher, cold
holding of 41 degrees F or lower, hygiene requirements, time
requirements and prevention of cross-contamination |
| Tomatos |
READY TO
EAT FOODS - PLANT AND ANIMAL BASED |
Foods contaminated by infected
food workers, E. coli O157:H7, Shigella spp., Staphylococcus aureus,
Hepatitis A and E, Other Viruses (Rotaviruses, Noroviruses,
Reoviruses) |
Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
No
CCP requirement |
Store cold or frozen until use; 41
degrees F or less, hot holding of 135 degrees F or higher, cold
holding of 41 degrees F or lower, hygiene requirements, time
requirements and prevention of cross-contamination |
| Turkey Gravy |
GRAVIES:
Poultry Based |
Campylobacter jejuni, Clostridium
perfringens, Salmonella spp. |
Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
Cook to appropriate temperature to
kill pathogenic bacteria - minimum requirement of 165 degrees F for
15 seconds |
Store cold or frozen until use; 41
degrees F or less, hot holding of 135 degrees F or higher, cold
holding of 41 degrees F or lower, hygiene requirements, time
requirements and prevention of cross-contamination |
| Walleye Fish |
RAW -
FISH |
Listeria monocytogenes, Vibrio
spp., Anisakis simplex, Hepatitis A and E, Other Viruses
(Rotaviruses, Noroviruses, Reoviruses), Ciguatera Fish Poisoning
(CFP), Etrodotoxin, Scombrotoxin, parasites |
Mercury, Cleaning Compounds,
sanitizers/disinfectants, pestcides, lubricants, medicines, personal
care items, first aid supplies, water treatment additives, drying
agents |
Utensils, kitchen equipment,
foreign objects |
Cook to appropriate temperature to
kill pathogenic bacteria - minimum requirement of 145 degrees F for
15 seconds |
Store cold or frozen until use; 41
degrees F or less, hot holding of 135 degrees F or higher, cold
holding of 41 degrees F or lower, hygiene requirements, time
requirements and prevention of cross-contamination
| |
|
MONITORING |
| Manager Responsibilities:
|
|
» The foodservice manager at each site will be responsible for ensuring
assigned foodservice staff are properly monitoring control measures and
CCPs at the required frequency and are documenting required records.
» The manager will also be responsible for monitoring the overall
performance of standard operating procedures. (Specific details regarding
monitoring are addressed in each SOP.)
» Monitoring will be a constant consideration. However, the manager
will use the Food Safety Checklist to formally monitor foodservice staff
at least once per week. This list MUST be submitted via the
www.haccpbuilder.com website and is recorded in a digital database for
later review. Corrective Actions as well as review consistency will be
tracked and trended electronically and emails will alert the Foodservice
Director and Site Managers to any problems or issues that must be
addressed. |
|
Foodservice Staff
Responsibilities: |
|
» Foodservice staff is responsible for monitoring individual critical
control points (CCPs) in the handling and preparation of food.
» Foodservice staff is responsible for monitoring control points as
defined in the standard operating procedures (SOPs).
CORRECTIVE ACTIONS
Documenting Corrective Actions:
» The foodservice director or manager* 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.
» The Foodservice Manager or Site Manager, or a responsible person
appointed by such a manager, will digitally submit a Weekly Food Safety
Checklist via www.haccpbuilder.com which will log any Corrective Actions
taken during the reporting week and as within the scope of such the
Checklist.
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 for common problems are included with this Plan.
* Person responsible for foodservice management and operations in the
kitchen/site.
REVIEW OF THE FOOD SAFETY PROGRAM
The food service manager will review the food safety program at the
beginning of each year and when any significant changes occur in the
operation. Additionally, the online HACCP record for each kitchen will be
updated as soon as any such changes occur (e.g., a new menu item is added
or the HACCP process for a menu item changes due to the source of such an
item or means of preparation).
The checklist below will be used for the review and will be submitted
electronically via the www.haccpbuilder.com website.
Food Safety Program Review
Checklist
1. Documents to review
___ Standard Operating Procedures
___ Food Preparation Process Charts
___ Control Measures in the
Process Approach (CCPs and SOPs)
___ Corrective Actions
2. Monitoring recordkeeping.
Choose at random one week from the
previous four.
- Type of Record (SOP, CCP, Corrective Action, etc.)
- Monitoring Frequency and Procedure (How often? Initiated and dated?
Etc.)
- Record Location (Where is record kept?)
3. Describe the strengths or weaknesses with the current monitoring or
recordkeeping methods.
4. Who is responsible for verifying that the required records are being
completed and properly maintained?
5. Describe the training that has been provided to support the food
safety program.
6. Do the managers and staff demonstrate knowledge of the plan?
7. Have there been any changes to the menu or operation (new equipment,
etc.)?
8. Was the plan modified because of these changes? |
| |
HACCP-Based SOPs |
|
|
-
Cleaning and Sanitizing Food Contact
Surfaces
PURPOSE:
To prevent foodborne illness by ensuring that
all food contact surfaces are properly cleaned and sanitized.
SCOPE:
This procedure applies to foodservice employees
involved in cleaning and sanitizing food contact surfaces.
KEYWORDS:
Food Contact Surface, Cleaning, Sanitizing
INSTRUCTIONS:
1. Train foodservice employees on using the
procedures in this SOP.
2. Follow State or local health department
requirements.
3. Follow manufacturer's instructions regarding
the use and maintenance of equipment and use of chemicals for
cleaning and sanitizing food contact surfaces. Refer to Storing
and Using Poisonous or Toxic Chemicals SOP
4. If State or local requirements are based on
the 2001 FDA Food Code, wash, rinse, and sanitize food contact
surfaces of sinks, tables, equipment, utensils, thermometers,
carts, and equipment:
- Before each use
- Between uses when preparing different types of raw animal
foods, such as eggs, fish, meat, and poultry
- Between uses when preparing ready-to-eat foods and raw
animal foods, such as eggs, fish, meat, and poultry
- Any time contamination occurs or is suspected
5. Wash, rinse, and sanitize food contact
surfaces of sinks, tables, equipment, utensils, thermometers,
carts, and equipment using the following procedure:
- Wash surface with detergent solution.
- Rinse surface with clean water.
- Sanitize surface using a sanitizing solution mixed at a
concentration specified on the manufacturer's label.
- Place wet items in a manner to allow air
drying.
6. If a 3-compartment sink is used, setup and
use the sink in the following manner:
- In the first compartment, wash with a clean detergent
solution at or above 110 ºF or at the temperature specified by
the detergent manufacturer.
- In the second compartment, rinse with clean water.
- In the third compartment, sanitize with a sanitizing
solution mixed at a concentration specified on the
manufacturer's label or by immersing in hot water at or above
171 ºF for 30 seconds. Test the chemical sanitizer concentration
by using an appropriate test kit.
7. If a dishmachine is used:
- Check with the dishmachine manufacturer to verify that the
information on the data plate is correct.
- Refer to the information on the data plate for determining
wash, rinse, and sanitization (final) rinse temperatures;
sanitizing solution concentrations; and water pressures, if
applicable.
- Follow manufacturer's instructions for use.
- Ensure that food contact surfaces reach a surface
temperature of 160 F or above if using hot water to sanitize.
MONITORING:
1. Foodservice employees will: During all hours
of operation, visually and physically inspect food contact
surfaces of equipment and utensils to ensure that the surfaces are
clean.
2. In a 3-compartment sink, on a daily basis
- Visually monitor that the water in each compartment is
clean.
- Take the water temperature in the first compartment of the
sink by using a calibrated thermometer.
- If using chemicals to sanitize, test the sanitizer
concentration by using the appropriate test kit for the
chemical.
- If using hot water to sanitize, use a calibrated thermometer
to measure the water temperature. Refer to Using and Calibrating
Thermometers SOPs.
3. In a dishmachine, on a daily basis
- Visually monitor that the water and the interior parts of
the machine are clean and free of debris.
- Continually monitor the temperature and pressure gauges, if
applicable, to ensure that the machine is operating according to
the data plate.
- For hot water sanitizing dishmachine, ensure that food
contact surfaces are reaching the appropriate temperature by
placing a piece of heat sensitive tape on a smallware item or a
maximum registering thermometer on a rack and running the item
or rack through the dishmachine.
- For chemical sanitizing dishmachine, check the sanitizer
concentration on a recently washed food-contact surface using an
appropriate test kit.
CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not
following the procedures in this SOP.
2. Wash, rinse, and sanitize dirty food contact
surfaces. Sanitize food contact surfaces if it is discovered that
the surfaces were not properly sanitized. Discard food that comes
in contact with food contact surfaces that have not been sanitized
properly.
3. In a 3-compartment sink
- Drain and refill compartments periodically and as needed to
keep the water clean.
- Adjust the water temperature by adding hot water until the
desired temperature is reached.
- Add more sanitizer or water, as appropriate, until the
proper concentration is achieved.
4. In a dishmachine
- Drain and refill the machine periodically and as needed to
keep the water clean.
- Contact the appropriate individual(s) to have the machine
repaired if the machine is not reaching the proper wash
temperature indicated on the data plate.
- For a hot water sanitizing dishmachine, retest by running
the machine again. If the appropriate surface temperature is
still not achieved on the second run, contact the appropriate
individual(s) to have the machine repaired. Wash, rinse, and
sanitize in the 3-compartment sink until the machine is repaired
or use disposable single service/single-use items if a
3-compartment sink is not available.
- For a chemical sanitizing dishmachine, check the level of
sanitizer remaining in bulk container. Fill, if needed. “Prime”
the machine according to the manufacturer’s instructions to
ensure that the sanitizer is being pumped through the machine.
Retest. If the proper sanitizer concentration level is not
achieved, stop using the machine and contact the appropriate
individual(s) to have it repaired. Use a 3-compartment sink to
wash, rinse, and sanitize until the machine is
repaired
VERIFICATION AND RECORD KEEPING:
Foodservice employees will record monitoring
activities and any corrective action taken on the Food Contact
Surfaces Cleaning and Sanitizing Log. The foodservice manager will
verify that foodservice employees have taken the required
temperatures and tested the sanitizer concentration by visually
monitoring foodservice employees during the shift and reviewing,
initialing, and dating the Food Contact Surfaces Cleaning and
Sanitizing Log. The log will be kept on file for at least 1 year.
The foodservice manager will complete the Food Safety Checklist
daily. The Food Safety Checklist is to be kept on file for a
minimum of 1 year.
| DATE IMPLEMENTED: ______________ BY:
_________________ |
| DATE REVIEWED: __________________ BY:
_________________ |
| DATE REVISED: ____________________ BY:
_________________ | |
|
-
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.
KEYWORDS:
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. If a dishmachine is used:
- Check with the dishmachine manufacturer to verify that the
information on the data plate is correct.
- Refer to the information on the data plate for determining
wash, rinse, and sanitization (final) rinse temperatures;
sanitizing solution concentrations; and water pressures, if
applicable.
- Follow manufacturer's instructions for use.
- Ensure that food contact surfaces reach a surface
temperature of 160° F or above if using hot water to sanitize.
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.
MONITORING:
1. Use a clean, sanitized, and calibrated probe
thermometer, preferably a thermocouple.
2. Take at least two internal temperatures from
each pan of food at various stages of preparation.
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 monitoring
activities and any corrective action taken on the Food Contact
Surfaces Cleaning and Sanitizing Log. The foodservice manager will
verify that foodservice employees have taken the required
temperatures and tested the sanitizer concentration by visually
monitoring foodservice employees during the shift and reviewing,
initialing, and dating the Food Contact Surfaces Cleaning and
Sanitizing Log. The log will be kept on file for at least 1 year.
The foodservice manager will complete the Food Safety Checklist
daily. The Food Safety Checklist is to be kept on file for a
minimum of 1 year.
| DATE IMPLEMENTED: ______________ BY:
_________________ |
| DATE REVIEWED: __________________ BY:
_________________ |
| DATE REVISED: ____________________ BY:
_________________ | |
|
-
Cooking Potentially Hazardous Foods
PURPOSE:
To prevent foodborne illness by ensuring that
all foods are cooked to the appropriate internal temperature.
SCOPE:
This procedure applies to foodservice employees
who prepare or serve food.
KEYWORDS:
Cross-Contamination, Temperatures, Cooking
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. If State or local health department
requirements are based on the 2001 FDA Food Code, cook products to
the following temperatures: a.145º F for 15 seconds
- Seafood, beef, and pork
- Eggs cooked to order that are placed onto a plate and
immediately served
b. 155º F 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. 165º F for 15 seconds
- Poultry
- Stuffed fish, pork, or beef
- Pasta stuffed with eggs, fish, pork, or beef (such as
lasagna or manicotti)
d. 135º F for 15 seconds
- Fresh, frozen, or canned fruits and vegetables that are
going to be held on a steam table or in a hot box
MONITORING:
1. Use a clean, sanitized, and calibrated probe
thermometer, preferably a thermocouple.
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 ensure that all parts
of the product reach the required cooking temperature.
CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not
following the procedures in this 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 has 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 1 year.
| DATE IMPLEMENTED: ______________ BY:
_________________ |
| DATE REVIEWED: __________________ BY:
_________________ |
| DATE REVISED: ____________________ BY:
_________________ | |
|
-
Cooling Potentially Hazardous Foods
PURPOSE:
To prevent foodborne illness by ensuring that
all potentially hazardous foods are cooled properly.
SCOPE:
This procedure applies to foodservice employees
who prepare or serve food.
KEYWORDS:
Cross-Contamination, Temperatures, Cooling,
Holding
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. 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.
- 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.
6. If State or local requirements are based on
the 2001 FDA Food Code, chill cooked, hot food from:
- 135 ºF to 70 ºF within 2 hours. Take corrective action
immediately if food is not chilled from 135 ºF to 70 ºF within 2
hours.
- 70 ºF to 41 ºF or below in remaining time. The total cooling
process from 135 ºF to 41 ºF may not exceed 6 hours. Take
corrective action immediately if food is not chilled from 135 ºF
to 41 ºF within the 6 hour cooling process.
7. Chill prepared, ready-to-eat foods such as
tuna salad and cut melons from 70 ºF to 41 ºF or below 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.
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 ACTIONS:
1. Retrain any foodservice employee found not
following the procedures in this SOP.
2. Reheat cooked, hot food to 165 ºF for 15
seconds and start the cooling process again using a different
cooling method when the food is
- Above 70 ºF and 2 hours or less into the cooling process;
and
- Above 41 ºF and 6 hours or less into the cooling
process.
3. Discard cooked, hot food immediately when
the food is
- Above 70 ºF and more than 2 hours into the cooling process;
or
- Above 41 ºF and more than 6 hours into the cooling
process.
4. Use a different cooling method for prepared
ready-to-eat foods when the food is above 41 ºF and less than 4
hours into the cooling process.
5. Discard prepared ready-to-eat foods 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 1
year.
| DATE IMPLEMENTED: ______________ BY:
_________________ |
| DATE REVIEWED: __________________ BY:
_________________ |
| DATE REVISED: ____________________ BY:
_________________ | |
|
-
Date Marking Ready-to-Eat, Potentially
Hazardous Food
PURPOSE:
To ensure appropriate rotation of ready-to-eat
food to prevent or reduce foodborne illness from Listeria
monocytogenes.
SCOPE:
This procedure applies to foodservice employees
who prepare, store, or serve food.
KEYWORDS:
Ready-to-Eat Food, Potentially Hazardous Food,
Date Marking, Cross-Contamination
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. 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 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 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 ACTIONS:
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:
The foodservice manager will complete the Food
Safety Checklist daily. The Food Safety Checklist is to be kept on
file for a minimum of 1 year.
| DATE IMPLEMENTED: ______________ BY:
_________________ |
| DATE REVIEWED: __________________ BY:
_________________ |
| DATE REVISED: ____________________ BY:
_________________ | |
|
-
Handling A Food Recall
PURPOSE:
To prevent foodborne illness in the event of a
product recall.
SCOPE:
This procedure applies to foodservice employees
who prepare or serve food.
KEYWORDS:
Food Recalls
INSTRUCTIONS:
1. Train foodservice employees on using the
procedures in this SOP.
2. Follow State or local health department
requirements.
3. Review the food recall notice and specific
instructions that have been identified in the notice.
4. Communicate the food recall notice to
feeding sites.
5. Hold the recalled product using the
following steps:
- Physically segregate the product, including any open
containers, leftover product, and food items in current
production that items contain the recalled product.
- If an item is suspected to contain the recalled product, but
label information is not available, follow the corporation'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 public relations coordinator of
the recalled product.
9. Identify and record whether any of the
product was received in the site/location, locate the food recall
product by feeding site, and verify that the food items bear the
product identification code(s) and production date(s) listed in
the recall notice.
10. Obtain accurate inventory counts of the
recalled products from every feeding site, including the amount in
inventory and amount used.
11. Account for all recalled product by
verifying inventory counts against records of food received at the
feeding site.
MONITORING:
1. Foodservice employees and foodservice
manager will visually observe that sites have segregated and
secured all recalled products.
CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not
following the procedures in this SOP.
2. Determine if the recalled product is to be
returned and to whom, or destroyed and by whom.
3. Notify feeding site staff of procedures,
dates, and other specific directions to be followed for the
collection or destruction of the recalled product.
4. Consolidate the recall product as quickly as
possible, but no later than 30 days after the recall
notification.
5. Conform to the recall notice using the
following steps
- Report quantity and site where product is located to
manufacturer, distributor, or State agency for collection. The
quantity and location of the affected USDA commodity food must
be submitted to the State Distributing Agency within 10
calendars days of the recall.
- Obtain the necessary documents from the State Distributing
Agency for USDA commodity foods. Submit necessary documentation
for reimbursement of food costs.
- Complete and maintain all required documentation related to
the recall including
- Recall notice
- Records of how food product was returned or destroyed
- Reimbursable costs
- Public notice and media communications
- Correspondence to and from the public health department
and State agency
VERIFICATION AND RECORD KEEPING:
Foodservice employees will record the name of
the contaminated food, date, time, and the reason why the food was
discarded on the Damaged or Discarded Product Log. The foodservice
manager will verify that appropriate corrective actions are being
taken by reviewing, initialing, and dating the Damaged or
Discarded Product Log each day. Maintain the Damaged or Discarded
Product Logs for a minimum of 1 year.
| DATE IMPLEMENTED: ______________ BY:
_________________ |
| DATE REVIEWED: __________________ BY:
_________________ |
| DATE REVISED: ____________________ BY:
_________________ | |
|
-
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.
SCOPE:
This procedure applies to foodservice employees
who prepare or serve food.
KEYWORDS:
Cross-Contamination, Temperatures, Holding, Hot
Holding, Cold Holding, Storage
INSTRUCTIONS:
1. Train foodservice employees on using the
procedures in this SOP. Refer to the Using and Calibrating
Thermometers SOP.
2. Follow State or local health department
requirements.
3. If State or local health department
requirements are based on the 2001 FDA Food Code:
- Hold hot foods at 135 ºF. or above
- Hold cold foods at 41 ºF.or below
MONITORING:
1. Use a clean, sanitized, and calibrated probe
thermometer to measure the temperature of the food.
2. Take temperatures of foods by inserting the
thermometer near the surface of the product, at the thickest part,
and at other various locations.
3. Take temperatures of holding units by
placing a calibrated thermometer in the coolest part of a hot
holding unit or warmest part of a cold holding unit.
4. For hot foods held for service:
- Verify that the air/water temperature of any unit is at 135
ºF or above before use
- Reheat foods in accordance with the Reheating for Hot
Holding SOP
- All hot potentially hazardous foods should be 135 ºF or
above before placing the food out for display or service.
- Take the internal temperature of food before placing it on a
steam table or in a hot holding unit and at least every 2 hours
thereafter
5. For cold foods:
- Rapidly chill the food using an appropriate cooling method
if the temperature is found to be above 41 ºF and the last
temperature measurement was 41 ºF or below and taken within the
last 2 hours:
- Place food in shallow containers (no more than 4 inches
deep) and uncovered on the top shelf in the back of the walk-in
or reach-in cooler
- Use a quick-chill unit like a blast chiller
- Stir the food in a container placed in an ice water bath
- Add ice as an ingredient
- Separate food into smaller or thinner portions
6. For cold foods in storage:
- Take the internal temperature of the food before placing it
into any walk-in cooler or reach-in cold holding unit
- Chill food in accordance with the Cooling Potentially
Hazardous Foods SOP if the food is not 41 ºF or below
- Verify that the air temperature of any cold holding unit is
at 41 ºF or below before use and at least every 4 hours
thereafter during all hours of operation.
CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not
following the procedures in this SOP.
2. For hot foods:
- Reheat the food to 165 ºF for 15 seconds if the temperature
is found to be below 135 ºF and the last temperature measurement
was 135 ºF or higher and taken within the last 2 hours. Repair
or reset holding equipment before returning the food to the
unit, if applicable
- Discard the food if it cannot be determined how long the
food temperature was below 135 ºF
3. For cold foods:
- Rapidly chill the food using an appropriate cooling method
if the temperature is found to be above 41 ºF and the last
temperature measurement was 41 ºF or below and taken within the
last 2 hours:
- Place food in shallow containers (no more than 4 inches
deep) and uncovered on the top shelf in the back of the walk-in
or reach-in cooler
- Use a quick-chill unit like a blast chiller
- Stir the food in a container placed in an ice water bath
- Add ice as an ingredient
- Separate food into smaller or thinner portions
4. Repair or reset holding equipment before
returning the food to the unit, if applicable.
5. Discard the food if it cannot be determined
how long the food temperature was above 41 ºF.
VERIFICATION AND RECORD KEEPING:
Foodservice employees will record temperatures
of food items and document corrective actions taken on the Hot and
Cold Holding Temperature Log. A designated foodservice employee
will record air temperatures of coolers and cold holding units on
the Refrigeration Logs. The foodservice manager will verify that
foodservice employees have taken the required holding temperatures
by visually monitoring foodservice employees during the shift and
reviewing the temperature logs at the close of each day. The
temperature logs are to be kept on file for a minimum of 1 year.
| DATE IMPLEMENTED: ______________ BY:
_________________ |
| DATE REVIEWED: __________________ BY:
_________________ |
| DATE REVISED: ____________________ BY:
_________________ | |
|
-
Personal Hygiene
PURPOSE:
To prevent contamination of food by foodservice
employees.
SCOPE:
This procedure applies to foodservice employees
who handle, prepare, or serve food.
KEYWORDS:
Personal Hygiene, Cross-Contamination,
Contamination
INSTRUCTIONS:
1. Train foodservice employees on using the
procedures in this SOP.
2. Follow State or local health department
requirements.
3. Follow the Employee Health Policy. (Employee
health policy is not included in this resource.)
4. Report to work in good health, clean, and
dressed in clean attire.
5. Change apron when it becomes soiled.
6. Wash hands properly, frequently, and at the
appropriate times.
7. Keep fingernails trimmed, filed, and
maintained so that the edges are cleanable and not rough.
8. Avoid wearing artificial fingernails and
fingernail polish.
9. Wear single-use gloves if artificial
fingernails or fingernail polish are worn.
10. Do not wear any jewelry except for a plain
ring such as a wedding band.
11. Treat and bandage wounds and sores
immediately. When hands are bandaged, single-use gloves must be
worn.
12. Cover a lesion containing pus with a
bandage. If the lesion is on a hand or wrist, cover with an
impermeable cover such as a finger cot or stall and a single-use
glove.
13. Eat, drink, use tobacco, or chew gum only
in designated break areas where food or food contact surfaces may
not become contaminated.
14. Taste food the correct way:
- Place a small amount of food into a separate container.
- Step away from exposed food and food contact surfaces.
- Use a teaspoon to taste the food. Remove the used teaspoon
and container to the dish room. Never reuse a spoon that has
already been used for tasting.
- Wash hands immediately.
15. Wear suitable and effective hair restraints
while in the kitchen.
MONITORING:
1.
- A designated foodservice employee will inspect employees
when they report to work to be sure that each employee is
following this SOP.
- The designated foodservice employee will monitor that all
foodservice employees are adhering to the personal hygiene
policy during all hours of operation.
CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not
following the procedures in this SOP.
2. Discard affected food.
VERIFICATION AND RECORD KEEPING:
The foodservice manager will verify that
foodservice employees are following this SOP by visually observing
the employees during all hours of operation. The foodservice
manager will complete the Food Safety Checklist daily. Foodservice
employees will record any discarded food on the Damaged or
Discarded Product Log. The Food Safety Checklist and Damaged or
Discarded Product Logs are to be kept on file for a minimum of 1
year.
| DATE IMPLEMENTED: ______________ BY:
_________________ |
| DATE REVIEWED: __________________ BY:
_________________ |
| DATE REVISED: ____________________ BY:
_________________ | |
|
-
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.
KEYWORDS:
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 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 exposed food under sneeze
guards.
6. Provide an appropriate clean and sanitized
utensil for each container on the food bar.
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. 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 ACTIONS:
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 ºF or below 135
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 daily. This form
is to be kept on file for a minimum of 1 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 1
year.
| DATE IMPLEMENTED: ______________ BY:
_________________ |
| DATE REVIEWED: __________________ BY:
_________________ |
| DATE REVISED: ____________________ BY:
_________________ | |
|
-
Preventing Cross-Contamination During
Storage and Preparation
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.
KEYWORDS:
Cross-Contamination, 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 and jars, of visible soil before opening.
14. Store damaged goods in a separate location.
Refer to Segregating Damaged Goods SOP.
MONITORING:
1. A designated foodservice employee will
continually monitor food storage and preparation to ensure that
food is not cross-contaminated.
CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not
following the procedures in this 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
daily. The Food Safety Checklist will be kept on file for a
minimum of 1 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 1
year.
| DATE IMPLEMENTED: ______________ BY:
_________________ |
| DATE REVIEWED: __________________ BY:
_________________ |
| DATE REVISED: ____________________ BY:
_________________ | |
|
-
Receiving Deliveries
PURPOSE:
To ensure that all food is received fresh and
safe when it enters the foodservice operation and to transfer food
to proper storage as quickly as possible.
SCOPE:
This procedure applies to foodservice employees
who handle, prepare, or serve food.
KEYWORDS:
Cross-Contamination, Temperatures, Receiving,
Holding, Frozen Goods, Delivery
INSTRUCTIONS:
1. Train foodservice employees on using the
procedures in this SOP.
2. Follow State or local health department
requirements.
3. Schedule deliveries to arrive at designated
times during operational hours.
4. Post the delivery schedule, including the
names of vendors, days and times of deliveries, and driver's
names.
5. Establish a rejection policy to ensure
accurate, timely, consistent, and effective refusal and return of
rejected goods.
6. Organize freezer and refrigeration space,
loading docks, and store rooms before deliveries.
7. Gather product specification lists and
purchase orders, temperature logs, calibrated thermometers, pens,
flashlights, and clean loading carts before deliveries. Refer to
the Using and Calibrating Thermometers SOP.
8. Keep receiving area clean and well
lighted.
9. Do not touch ready-to-eat foods with bare
hands.
10. Determine whether foods will be marked with
the date arrival or the use by date and mark accordingly upon
receipt.
11. Compare delivery invoice against products
ordered and products delivered.
12. Transfer foods to their appropriate
locations as quickly as possible.
MONITORING:
1. Inspect the delivery truck when it arrives
to ensure that it is clean, free of putrid odors, and organized to
prevent cross-contamination. Be sure refrigerated foods are
delivered on a refrigerated truck.
2. Check the interior temperature of
refrigerated trucks.
3. Confirm vendor name, day and time of
delivery, as well as driver's identification before accepting
delivery. If driver's name is different from what is indicated on
the delivery schedule, contact the vendor immediately.
4. Check frozen foods to ensure that they are
all frozen solid and show no signs of thawing and refreezing, such
as the presence of large ice crystals or liquids on the bottom of
cartons.
5. Check the temperature of refrigerated foods.
- . For fresh meat, fish, and poultry products, insert a clean
and sanitized thermometer into the center of the product to
ensure a temperature of 41 ºF or below. The temperature of milk
should be 45 ºF or below
- . 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.
- . For eggs, the interior temperature of the truck should be
45 ºF or below.
6. Check dates of milk, eggs, and other
perishable goods to ensure safety and quality.
7. Check the integrity of food packaging.
CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not
following the procedures in this SOP.
2. Reject the following:
- Frozen foods with signs of previous thawing
- Cans that have signs of deterioration, such as swollen sides
or ends, flawed seals or seams, dents, or rust
- Punctured packages
- Foods with out-dated expiration dates
- Foods that are out of safe temperature zone or deemed
unacceptable by the established rejection policy
VERIFICATION AND RECORD KEEPING:
Record the temperature and the corrective
action on the delivery invoice or on the Receiving Log. The
foodservice manager will verify that foodservice employees are
receiving products using the proper procedure by visually
monitoring receiving practices during the shift and reviewing the
Receiving Log at the close of each day. Receiving Logs are kept on
file for a minimum of 1 year.
| DATE IMPLEMENTED: ______________ BY:
_________________ |
| DATE REVIEWED: __________________ BY:
_________________ |
| DATE REVISED: ____________________ BY:
_________________ | |
|
-
Reheating Potentially Hazardous Foods
PURPOSE:
To prevent foodborne illness by ensuring that
all foods are reheated to the appropriate internal temperature.
SCOPE:
This procedure applies to foodservice employees
who prepare or serve food.
KEYWORDS:
Cross-Contamination, Temperatures, Reheating,
Holding, Hot Holding
INSTRUCTIONS:
1. Train foodservice employees on using the
procedures in this SOP. Refer to the Using and Calibrating
Thermometers SOP.
2. Follow State or local health department
requirements.
3. If State or local requirements are based on
the 2001 FDA Food Code, 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 135 ºF
for 15 seconds for hot holding.
4. Reheat the following products to 165º F 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
- Precooked, processed foods that have been previously
cooled
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 135º F for 15 seconds
- Heat leftovers to 165º F 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.
MONITORING:
1. Use a clean, sanitized, and calibrated probe
thermometer.
2. Take at least two internal temperatures from
each pan of food.
CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not
following the procedures in this 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 1
year.
| DATE IMPLEMENTED: ______________ BY:
_________________ |
| DATE REVIEWED: __________________ BY:
_________________ |
| DATE REVISED: ____________________ BY:
_________________ | |
|
-
Serving Food
PURPOSE:
To prevent foodborne illness by ensuring that
all foods are served in a sanitary manner.\r\n\r\n
SCOPE:
This procedure applies to foodservice employees
who serve food.
KEYWORDS:
Cross-Contamination, Service
INSTRUCTIONS:
1. Train foodservice employees on using the
procedures in this SOP. Refer to the Using and Calibrating
Thermometers SOP.
2. Follow State or local health department
requirements.
3. Follow the employee health policy. (Employee
health policy is not included in this resource.)
4. Wash hands before putting on gloves, each
time the gloves are changed, when changing tasks, and before
serving food with utensils. Refer to the Washing Hands SOP.
5. Avoid touching ready-to-eat foods with bare
hands. Refer to the Using Suitable Utensils when Handling
Ready-To-Eat Foods SOP.
6. Handle plates by the edge or bottom; cups by
the handle or bottom; and utensils by the handles.
7. Store utensils with the handles up or by
other means to prevent contamination.
8. Hold potentially hazardous food at the
proper temperature. Refer to the Holding Hot and Cold Potentially
Hazardous Foods SOP.
9. Serve food with clean and sanitized
utensils.
10. Store in-use utensils properly. Refer to
the Storing In-Use Utensils SOP.
11. Date mark and cool potentially hazardous
foods or discard leftovers. Refer to the Date Marking
Ready-to-Eat, Potentially Hazardous Foods, and Cooling Potentially
Hazardous Foods SOPs.
MONITORING:
1. A designated foodservice employee will
visually observe that food is being served in a manner that
prevents contamination during all hours of service.
CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not
following the procedures in this SOP.
2. Replace improperly handled plates, cups, or
utensils.
3. Discard ready-to-eat food that has been
touched with bare hands.
4. Follow the corrective actions identified in
the Washing Hands; Using Suitable Utensils When Handling
Ready-To-Eat Foods; Date Marking Ready-to-Eat, Potentially
Hazardous Foods; Cooling Potentially Hazardous Foods; and Holding
Hot and Cold Potentially Hazardous Foods SOPs.
VERIFICATION AND RECORD KEEPING:
The foodservice manager will periodically check
the storage and use of utensils during service. In addition, the
foodservice manager will complete the Food Safety Checklist daily.
The Food Safety Checklist is to be kept on file for a minimum of 1
year.
| DATE IMPLEMENTED: ______________ BY:
_________________ |
| DATE REVIEWED: __________________ BY:
_________________ |
| DATE REVISED: ____________________ BY:
_________________ | |
|
-
Storing and Using Poisonous or Toxic
Chemicals
PURPOSE:
To prevent foodborne illness by chemical
contamination.
SCOPE:
This procedure applies to foodservice employees
who use chemicals in the kitchen.
KEYWORDS:
Chemicals, Cross-Contamination, Contamination,
Material Safety Data Sheet
INSTRUCTIONS:
1. Train foodservice employees on using the
procedures in this SOP.
2. Follow State or local health department
requirements.
3. Designate a location for storing the
Material Safety Data Sheets (MSDS).
4. Follow manufacturer's directions for
specific mixing, storing, and first aid instructions on the
chemical containers in the MSDS.
5. Label and date all poisonous or toxic
chemicals with the common name of the substance.
6. Store all chemicals in a designated secured
area away from food and food contact surfaces using spacing or
partitioning.
7. Limit access to chemicals by use of locks,
seals, or key cards.
8. Maintain an inventory of chemicals.
9. Store only chemicals that are necessary to
the operation and maintenance of the kitchen.
10. Mix, test, and use sanitizing solutions as
recommended by the manufacturer and the State or local health
department.
11. Use the appropriate chemical test kit to
measure the concentration of sanitizer each time a new batch of
sanitizer is mixed.
12. Do not use chemical containers for storing
food or water.
13. Use only hand sanitizers that comply with
the 2001 FDA Food Code. Confirm with the manufacturer that the
hand sanitizers used meet the requirements of the 2001 FDA Food
Code.
14. Label and store first aid supplies in a
container that is located away from food or food contact surfaces.
15. Label and store medicines for employee use
in a designated area and away from food contact surfaces. Do not
store medicines in food storage areas.
16. Store refrigerated medicines in a covered,
leak proof container where they are not accessible to children and
cannot contaminate food.
MONITORING:
1. Foodservice employees and foodservice
manager will visually observe that chemicals are being stored,
labeled, and used properly during all hours of operation.
CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not
following the procedures in this SOP.
2. Discard any food contaminated by
chemicals.
3. Label and properly store any unlabeled or
misplaced chemicals.
VERIFICATION AND RECORD KEEPING:
The foodservice manager will complete the Food
Safety Checklist daily to indicate that monitoring is completed.
Foodservice employees will record the name of the contaminated
food, date, time, and the reason why the food was discarded on the
Damaged and Discarded Product Log. The foodservice manager will
verify that appropriate corrective actions are being taken by
reviewing, initialing, and dating the Damaged and Discarded
Product Log each day. The Food Safety Checklist and Damaged and
Discarded Product Logs are kept on file for a minimum of 1 year.
| DATE IMPLEMENTED: ______________ BY:
_________________ |
| DATE REVIEWED: __________________ BY:
_________________ |
| DATE REVISED: ____________________ BY:
_________________ | |
|
-
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).
KEYWORDS:
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. If State or local health department
requirements are based on the 2001 FDA Food Code:
- Keep frozen foods frozen during transportation.
- Maintain the temperature of refrigerated, potentially
hazardous foods at 41º F or below and cooked foods that are
transported hot at 135º F or above.
4. 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:
- Ensure that all surfaces of the food carrier are clean.
- Wash, rinse, and sanitize the interior surfaces.
- Ensure that the food carrier is designed to maintain cold
food temperatures at 41º F and hot food temperatures at 135º F
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
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 ensure 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 for the proper procedures to follow when taking holding
temperatures.
CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not
following the procedures in this 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 135 ºF. Refer to the
Reheating Potentially Hazardous Foods SOP.
4. Cool food to 41 ºF or below using a proper
cooling procedure if the internal temperature of cold food is
greater than 41 ºF. 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 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 1 year. The
foodservice manager will complete the Food Safety Checklist daily.
The Food Safety Checklist is to kept on file for a minimum of 1
year.
| DATE IMPLEMENTED: ______________ BY:
_________________ |
| DATE REVIEWED: __________________ BY:
_________________ |
| DATE REVISED: ____________________ BY:
_________________ | |
|
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Using and Calibrating Thermometers
PURPOSE:
To prevent foodborne illness by ensuring that
the appropriate type of thermometer is used to measure internal
product temperatures and that thermometers used are correctly
calibrated for accuracy.
SCOPE:
This procedure applies to foodservice employees
who prepare, cook, and cool food.
KEYWORDS:
Thermometers, Calibration
INSTRUCTIONS:
1. Train foodservice employees on using the
procedures in this SOP.
2. Follow State or local health department
requirements.
3. Follow the food thermometer manufacturer's
instructions for use. Use a food thermometer that measures
temperatures from 0º F (-18º C) to 220º F (104º C) and is
appropriate for the temperature being taken. For example:
- Temperatures of thin products, such as hamburgers, chicken
breasts, pizza, filets, nuggets, hot dogs, and sausage patties,
must be taken using a thermistor or thermocouple with a thin
probe.
- Bimetallic, dial-faced stem thermometers are accurate only
when measuring temperatures of thick foods. They may not be used
to measure temperatures of thin foods. A dimple mark located on
the stem of the thermometer indicates the maximum food thickness
that can be accurately measured.
- Use only oven-safe, bimetallic thermometers when measuring
temperatures of food while cooking in an oven.
4. Have food thermometers easily-accessible to
foodservice employees during all hours of operation.
5. Clean and sanitize food thermometers before
each use. Refer to the Cleaning and Sanitizing Food Contact
Surfaces SOP for the proper procedure to follow.
6. Store food thermometers in an area that is
clean and where they are not subject to contamination.
MONITORING:
1. Foodservice employees will use either the
ice-point method or boiling-point method to verify the accuracy of
food thermometers. This is known as calibration of the
thermometer.
2. 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.
- Allow the temperature reading to stabilize before reading
temperature.
- Temperature measurement should be 32º F (+ 2º F) [or 0º C (+
1º C)]. If not, adjust according to manufacturer™s
instructions.
3. To use boiling-point method
- Immerse at least the first two inches of the probe into
boiling water.
- Allow the temperature reading to stabilize before reading
temperature.
- Reading should be 212º F (+ 2º F) [or 100º C (+ 1º C)]. This
reading may vary at higher altitudes. If adjustment is required,
follow manufacturer™s instructions.
4. Foodservice employees will check the
accuracy of the food thermometers
- At regular intervals (at least once per week)
- If dropped
- If used to measure extreme temperatures, such as in an oven
- Whenever accuracy is in question
CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not
following the procedures in this 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 using or
calibrating food thermometers improperly.
VERIFICATION AND RECORD KEEPING:
Foodservice employees will record the
calibration temperature and any corrective action taken, if
applicable, on the Thermometer Calibration Log each time a
thermometer is calibrated. The foodservice manager will verify
that foodservice employees are using and 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 daily. The
Calibration Log will be kept on file a minimum of 1 year. The
foodservice manager will complete the Food Safety Checklist daily.
The Food Safety Checklist is to be kept on file for a minimum of 1
year.
| DATE IMPLEMENTED: ______________ BY:
_________________ |
| DATE REVIEWED: __________________ BY:
_________________ |
| DATE REVISED: ____________________ BY:
_________________ | |
|
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Using Suitable Utensils When Handling
Ready-to-Eat Foods
PURPOSE:
To prevent foodborne illness due to
hand-to-food cross-contamination.
SCOPE:
This procedure applies to foodservice employees
who prepare, handle, or serve food.
KEYWORDS:
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.
4. Do not use bare hands to handle ready-to-eat
foods at any time unless washing 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, 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
- Anytime contamination of a glove might have
occurred
MONITORING:
1. 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.
CORRECTIVE ACTIONS:
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:
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
daily. 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 1 year.
| DATE IMPLEMENTED: ______________ BY:
_________________ |
| DATE REVIEWED: __________________ BY:
_________________ |
| DATE REVISED: ____________________ BY:
_________________ | |
|
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Using Time Alone as a Public Health Control
to Limit Bacteria Growth in Potentially Hazardous Foods
PURPOSE:
To prevent foodborne illness by ensuring that
potentially hazardous foods are not held in the temperature danger
zone for more than 4 hours before being cooked or served.
SCOPE:
This procedure applies to foodservice employees
that handle, prepare, cook, and serve food.
KEYWORDS:
Temperatures, Holding, Time As a Public Health
Control
INSTRUCTIONS:
1. Train foodservice employees on using the
procedures in this SOP. Refer to the Using and Calibrating
Thermometers SOP.
2. Follow State or local health department
requirements.
3. If State or local health department
requirements are based on the 2001 FDA Food Code, establish
written procedures that clearly identify the:
- Specific foods for which time rather than temperature will
be used to limit bacteria growth.
- Corrective procedures that are followed to ensure that foods
are cooled properly. Refer to the Cooling Potentially Hazardous
Foods SOP.
- Marking procedures used to indicate the time that is 4 hours
past the point when the food is removed from temperature
control, such as an oven or refrigerator.
- Procedures that are followed when food is in the danger zone
for greater than 4 hours.
4. Cook raw potentially hazardous food within 4
hours past the point when the food is removed from temperature
control.
5. Serve or discard cooked or ready-to-eat food
within 4 hours past the time when the food is removed from
temperature control.
6. Avoid mixing different batches of food
together in the same container. If different batches of food are
mixed together in the same container, use the time associated with
the first batch of food as the time by which to cook, serve, or
discard all the food in the container.
MONITORING:
1. Foodservice employees will continually
monitor that foods are properly marked or identified with the time
that is 4 hours past the point when the food is removed from
temperature control.
2. Foodservice employees will continually
monitor that foods are cooked, served, or discarded by the
indicated time.
CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not
following the procedures in this SOP.
2. Discard unmarked or unidentified food or
food that is noted to exceed the 4-hour limit.
VERIFICATION AND RECORD KEEPING:
Foodservice employees will mark or otherwise
identify food as specified in the Instructions Section of this
SOP. The foodservice manager will verify that foodservice
employees are following this procedure by visually monitoring
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