HACCP-Based SOPs



Summary Table for Monitoring and Reviewing HACCP-Based SOP RecordDirections: Identify the foodservice employee who will be responsible for monitoring and verifying records. Maintain this record for a minimum of 1 year. Standard OperatingProcedureRecordMonitored by WhomReviewed by WhomCleaning and Sanitizing Food Contact SurfacesFood Safety ChecklistFood Contact Surfaces Cleaning and Sanitizing LogControlling Time and Temperature during Food PreparationFood Safety ChecklistProduction LogCookingCooking and Reheating Temperature Log CoolingCooling Temperature LogDate MarkingFood Safety ChecklistEmployee Health PolicyTo be determined by school officials and State or local health department.Handling a Food RecallFood Safety ChecklistDamaged or Discarded Product LogSummary Table for Monitoring and Reviewing HACCP-Based SOP Record, continuedDirections: Identify the foodservice employee who will be responsible for monitoring and verifying records. Maintain this record for a minimum of 1 year. Standard Operating ProcedureRecordMonitored by WhomReviewed by WhomHolding Foods Hot and Cold Holding Temperature LogRefrigeration LogPersonal HygieneFood Safety ChecklistDamaged or Discarded Product LogPreventing Contamination at Food BarsFood Safety ChecklistDamaged or Discarded Product LogHot and Cold Holding Temperature LogPreventing Cross-Contamination during Storage and PreparationFood Safety ChecklistDamaged or Discarded Product LogSummary Table for Monitoring and Reviewing HACCP-Based SOP Record, continuedDirections: Identify the foodservice employee who will be responsible for monitoring and verifying records. Maintain this record for a minimum of 1 year. Standard Operating ProcedureRecordMonitored by WhomReviewed by WhomReceiving DeliveriesReceiving LogReheating Potentially Hazardous FoodsCooking and Reheating Temperature Log Serving FoodFood Safety ChecklistStoring and Using Toxic Chemicals Food Safety ChecklistDamaged or Discarded Product LogTransporting Foods to Remote SitesFood Safety ChecklistHot and Cold Holding Temperature LogReceiving LogUsing and Calibrating a Food ThermometerFood Safety ChecklistThermometer Calibration LogSummary Table for Monitoring and Reviewing HACCP-Based SOP Record, continued Directions: Identify the foodservice employee who will be responsible for monitoring and verifying records. Maintain this record for a minimum of 1 year. Standard Operating ProcedureRecordMonitored by WhomReviewed by WhomUsing Suitable Utensils When Handling Ready-to-eat FoodsFood Safety ChecklistUsing Time Alone as a Public Health ControlFood Safety ChecklistWashing Fruits and VegetablesFood Safety ChecklistWashing HandsFood Safety Checklist ................
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