Standard Operating Procedures, Logs, Worksheets, Resources
Standard Operating Procedures, Logs, Worksheets, Resources
The National Food Service Management Institute (NFSMI) has developed HACCP-based SOPs in conjunction with USDA and FDA. These SOPs are available in both Microsoft Word® format (.doc) and Adobe® Acrobat® Portable Document Format (.pdf) and are listed below. Clicking on an SOP will open it in a new window. The full HACCP-Based Standard Operating Procedures document may also be downloaded in its entirety either as a Word document or as a PDF file. Please note that the complete document is extremely large and may take several minutes to download depending on your connection speed.
To download the items, go to:
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|HACCP-Based Standard Operating Procedures (SOPs) |
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|Cleaning and Sanitizing Food Contact Surfaces [pic]| [pic] |
|Controlling Time and Temperature During Preparation [pic]| [pic] |
|Cooking Potentially Hazardous Foods [pic]| [pic] |
|Cooling Potentially Hazardous Foods [pic]| [pic] |
|Date Marking Ready-to-Eat, Potentially Hazardous Foods [pic]| [pic] |
|Handling a Food Recall [pic]| [pic] |
|Holding Hot and Cold Potentially Hazardous Foods [pic]| [pic] |
|Personal Hygiene [pic]| [pic] |
|Preventing Contamination at Food Bars [pic]| [pic] |
|Preventing Cross-Contamination During Storage and Preparation [pic]| [pic] |
|Receiving Deliveries [pic]| [pic] |
|Reheating Potentially Hazardous Foods [pic]| [pic] |
|Serving Food [pic]| [pic] |
|Storing and Using Poisonous or Toxic Chemicals [pic]| [pic] |
|Transporting Food to Remote Sites (Satellite Kitchens) [pic]| [pic] |
|Using and Calibrating Thermometers [pic]| [pic] |
|Using Suitable Utensils When Handling Ready-to-Eat Foods [pic]| [pic] |
|Using Time Alone as a Public Health Control to Limit Bacteria Growth in Potentially Hazardous Foods [pic]| [pic] |
|Washing Fruits and Vegetables [pic]| [pic] |
|Washing Hands [pic]| [pic] |
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|HACCP-Based Standard Operating Procedures |
|Record Keeping |
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|Cooking and Reheating Temperature Log [pic]| [pic] |
|Cooling Temperature Log [pic]| [pic] |
|Damaged or Discarded Product Log [pic]| [pic] |
|Food Contact Surfaces Cleaning and Sanitizing Log [pic]| [pic] |
|Production Log [pic]| [pic] |
|Receiving Log [pic]| [pic] |
|Refrigeration Log [pic]| [pic] |
|Thermometer Calibration Log [pic]| [pic] |
|Food Safety Checklist [pic]| [pic] |
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|Developing a HACCP-Based Food Safety Program Worksheets |
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|Components of a Comprehensive Food Safety Program [pic]| [pic] |
|Summary Table of Record Keeping for HACCP-Based SOP [pic]| [pic] |
|Summary Table for Monitoring and Verifying HACCP-Based SOP Record [pic]| [pic] |
|Summary of Corrective Actions for HACCP-Based SOPs [pic]| [pic] |
|Employee Food Safety Training Record [pic]| [pic] |
|No-Cook Process [pic]| [pic] |
|Same Day Service Process [pic]| [pic] |
|Complex Food Process [pic]| [pic] |
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|Additional Information |
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|Reference List [pic]| [pic] |
|Resource List [pic]| [pic] |
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| |National Food Service Management |
| |Institute, 2005 |
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