haccp-based standard operating procedures...haccp-based standard operating procedures . haccp sop...

Nutritional Development Services

Archdiocese of Philadelphia

School Year 2012-2013

HACCP-Based Standard Operating Procedures

HACCP SOP

Nutritional Development Services Rev. 2012-13 School Year 2

HACCP-Based Standard Operating Procedures Nutritional Development Services Archdiocese of Philadelphia

School Year 2012-2013

HACCP SOP


HACCP-Based Standard Operating Procedures School:_________________________________ Sponsor: Nutritional Development Services Archdiocese of Philadelphia 222 N. 17th Street Philadelphia, PA 19103 Sign________________________ Title__________ Updated_______________

Sign________________________ Title__________ Updated_______________ Sign________________________ Title__________ Updated_______________ Sign________________________ Title__________ Updated_______________

Sign________________________ Title__________ Updated_______________


Sign________________________ Title__________ Updated_______________ Sign________________________ Title__________ Updated_______________


Sign________________________ Title__________ Updated_______________ Sign________________________ Title__________ Updated_______________ Sign________________________ Title__________ Updated_______________

HACCP SOP


Table of Contents

1. NDS Monitors Responsibilities 5 2. Cleaning and Sanitizing Food Contact Surfaces: Trays, Thermometers, Prep and Services Tables, Sinks, and Carts 6 3. Controlling Time and Temperature during Hot Food Heating & Holding

Vended Foods 9 4. Date Marking Ready-to-Eat, TCS (Time, Temperature Control for Safety) Foods 10 5. Health Policy 11 6. Holding cold TCS (Time, Temperature Control for Safety) Foods 12 7. Personal Hygiene 13 8. Preventing Cross-contamination during Storage and Preparation

for Vended Salad & Fresh Fruit 14 9. Receiving Delivery 15 10. Serving Food 16 11. Storing and Using poisonous or Toxic Chemicals 17 12. Transporting food for Field Trips 18 13. Using and Calibrating Thermometers 19 14. Using Gloves When Handling Ready-to-Eat foods 21 15. Washing Fruits and Vegetables 22 16. Washing Hands 23 17. Food Safety Checklist 24 18. Transporting Meal to Classrooms (updated 8/2012) 25

Appendix

19. Employees Must Wash Hands 28 20. Hand washing Sink 29 21. Calibrating the Thermometer 30

HACCP SOP


NDS MONITORS’ RESPONSIBILITIES

PURPOSE: An NDS Monitor shall visit each site on an annual basis. During site visits the following steps should be reviewed to ensure food safety records are being maintained.

Most recent food safety inspection report is on display for public viewing.

Current ServSafe® Certification and county license is posted for public viewing.

Monitor Daily Production Records for the following:

o Refrigerator and Freezer Temperatures

o Thermometer calibration dates

Sanitizer is at the proper pH.

Sanitizing of tables, work surfaces, and equipment is correctly completed.

Food service Checklist is completed monthly.

HACCP SOP


Cleaning and Sanitizing Food Contact Surfaces: Trays, Thermometers, Prep and Service Tables, Sinks, and Carts PURPOSE: To prevent foodborne illness by ensuring that all food contact surfaces are properly cleaned and sanitized. INSTRUCTIONS: 1. Train school lunch managers involved in cleaning and sanitizing food contact surfaces on using

these procedures. 2. Follow FDA 2009 Food Code, PA State 2003 and 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. WHAT: Wash, rinse, and sanitize food contact surfaces of sinks, tables, utensils, thermometers, carts, and equipment: WHEN:

Before each use Any time contamination occurs or is suspected

HOW: Chlorine as a sanitizer follow manufacturer’s directions for preparation of the sanitizing

solution: o Water should be 75 oF o Add the correct amount of water to the spray bottle. o Sanitizer contact time with surface shall be 7 seconds. o Allow to air dry. o Dispose of empty spray bottles when emptied

5. Sanitizing Sinks, Tables, Thermometers, Carts

A. Wash, rinse, and sanitize, air dry food contact surfaces of sinks, tables, thermometers, carts, using the following procedure: Wash surface with detergent solution. Rinse surface with clean water. Sanitize surface using the bottle with the measured sanitizing solution mixed at a

concentration following manufacturer’s directions. Place wet items upside down to allow for air drying.

6. 3-compartment sink, setup and use the sink in the following manner:

In the first sink wash with a clean detergent solution at or above 110 oF In the second sink rinse with clean hot water. In the third sink, sanitize with a sanitizing solution mixed at a water temperature and

concentration specified on the manufacturer’s label. Test the chemical sanitizer concentration by using pH test paper.

Air dry

HACCP SOP


7. 2-compartment sink In the first compartment, wash with a clean detergent solution at or above 110 oF

Rinse washed items in the first sink. In the second sink, sanitize with a sanitizing solution mixed at a water temperature and

concentration specified on the manufacturer’s label. Test the chemical sanitizer concentration by using pH test paper.

Air dry 8. 1-compartment sink

Wash and rinse items then spray a clean towel with Chlorine tested sanitizing solution. Air dry.

9. If a dish machine is used:

Follow manufacturer’s instructions for use. Recommended temperatures: Wash 160 oF and Final Rinse, 180 oF

Cleaning and Sanitizing Lunch Trays

If you have a 3 compartment sink:

Sink one: Wash Sink two: Rinse Sink three: Sanitize Air Dry

If you have a 2 compartment sink:

Sink one: Wash and Rinse Sink two: Sanitize Air Dry

If you have one sink:

Sink one: Wash and Rinse Sanitize using spray bottle Air Dry

If you have no sink, use buckets:

Bucket one: Wash Bucket two: Rinse Sanitize using spray bottle Air Dry

To sanitize the trays using the spray bottle:

Spray a paper towel with sanitizer, wipe down the tray, and allow to air dry. Do not spray the tray and wipe dry with the paper towel. This actually wipes the sanitizer off of the tray before it has a chance to kill the germs.

HACCP SOP


Cleaning and Sanitizing Food Contact Surfaces, continued

MONITORING: 1. 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 0, 1, 2, or 3-compartment sink, on a daily basis:

Visually monitor that the water in each compartment is clean. If using chemicals to sanitize, test the sanitizer concentration by using the appropriate test kit

(pH paper) for the chemical. 3. In a dish machine, on a daily basis:

Visually monitor that the water and the interior parts of the machine are clean, free of debris. Continually monitor the temperature to ensure that the machine is operating correctly. Record the temperatures of the dish machine wash and final rinse temperatures one time

during each shift. CORRECTIVE ACTION: 1. Retrain any school lunch manager 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. a. Discard food that comes in contact with food contact surfaces that have not been

sanitized properly. 3. In a 0, 1,2, or 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 dish machine: 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.

RECORD KEEPING: None required.

HACCP SOP


Controlling Time and Temperature during Hot Food Heating & Holding Vended Foods

PURPOSE: To prevent foodborne illness by limiting the amount of time that TCS (Time, Temperature Control for Safety) Foods are held in the temperature danger zone during preparation. INSTRUCTIONS: 1. Train school lunch managers on using the procedures in this SOP. Refer to the Using and

Calibrating Thermometers SOP. 2. Follow FDA 2009 Food Code, PA State 2003 and local health department requirements. 3. Wash hands prior to preparing foods. Refer to the Washing Hands SOP. 4. Heat hot dishes as needed, in small batches, according to lunch periods, to 165 ºF. Schedule

cooking so that hot foods are ready no more than 10 minutes prior to serve time. 5. At the end of the last lunch, dispose of any foods that have been cooked and have been left on

the serving line. For schools that use hot holding equipment (warmers):

6. Hold hot foods at 135 ºF or higher. Check temperatures every hour. MONITORING: 1. Use a clean, sanitized, and calibrated Bi-Metallic stemmed thermometer. 2. Take at least two internal temperatures of the entrée at each lunch period. CORRECTIVE ACTIONS: 1. Retrain any school lunch manager found not following the procedures in this SOP. 2. Begin the cooking process so that foods will be served hot. RECORD KEEPING: The school lunch manager will record the final internal temperature at each lunch period and record any corrective actions taken, on the Daily Production Record.

HACCP SOP


Date Marking Ready-to-Eat, TCS (Time, Temperature Control for Safety) Foods

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. INSTRUCTIONS: 1. Train school lunch manager’s who prepare, store, or serve food on using the procedures in this

SOP. 2. Follow FDA 2009 Food Code, PA State 2003 and local health department requirements. 3. Label any processed, ready-to-eat, TCS Foods when opened, if they are to be held for more than

24 hours. 4. Refrigerate all ready-to-eat, TCS Foods at 41 ºF or below. 5. Serve or discard refrigerated, ready-to-eat, TCS Foods within 7 days.

MONITORING: The school lunch manager will check refrigerators daily to verify that foods are date marked and that foods exceeding the 7-day time period are not being used or stored. CORRECTIVE ACTION: 1. Retrain any school lunch manager 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. RECORD KEEPING: None

HACCP SOP


Health Policy

PURPOSE: To prevent school lunch managers, helpers and volunteers, who have been exposed to or are ill from foodborne illness from working around food and transmitting the illness to others. INSTRUCTIONS: 1. Train school lunch manager’s on using the procedures in this SOP. 2. Follow FDA 2009 Food Code, PA State 2003 and local health department requirements. 3. Any school lunch manager, helper and volunteer who has any of the following: fever, vomiting,

diarrhea, sore throat with fever, jaundice, cuts, lesions, boils, or infected wounds on the hands, wrists or other body parts must report illness to their supervisor.

4. Any school lunch manager, helper and volunteer who have been diagnosed with any of the following: Hepatitis A, Shigellosis, Hemorrhagic Colitis (E. coli), Norovirus gastroenteritis, and Salmonellosis must be excluded from working in the food service facility until cleared by a licensed medical professional.

5. The school lunch manager must be made aware of the five high risk foodborne illnesses and sign a statement as required in the 2003 PA Food Code; employer must keep the form on file in each school site.

MONITORING: The NDS monitor will ensure that a Health Statement is signed and on-file for each school lunch manager, helper and volunteer assigned to the work site. CORRECTIVE ACTION: 1. Retrain any school lunch manager found not following the procedures in this SOP. VERIFICATION AND RECORD KEEPING: NDS will keep the Health Statements on file for 1 year.

HACCP SOP


Holding Cold TCS (Time, Temperature Control for Safety) Foods

PURPOSE: To prevent foodborne illness by ensuring that all TCS (Time, Temperature Control for Safety) Foods are held according to the proper temperature guidelines. INSTRUCTIONS: 1. Train school lunch manager on using the procedures in this SOP. Refer to the Using and

Calibrating Thermometers SOP. 2. Follow FDA 2009 Food Code, PA State 2003 and local health department requirements. 3. According to the State health department requirements, based on the 2003 PA Food Code

Keep chilled ingredients for cold foods, such as: cheese sticks, salads at 41ºF or below. Hold cold foods at 41ºF or below

4. Pre-chill cold serving units (portable milk cooler), if available, verify and record temperatures by placing a thermometer in cold units.

MONITORING: 1. Use a clean, sanitized, and calibrated bi-metallic stem thermometer to check 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 warmest part of a

cold holding unit. 4. For cold foods held for service:

Verify that the temperature of any unit is at 41ºF or below before use. All cold TCS Foods should be 41ºF or below before putting the food out for service. Take the internal temperature of the food before service. Do not keep cold foods out of

refrigeration for more than 30 minutes.

CORRECTIVE ACTION: 1. Retrain any school lunch manager found not following the procedures in this SOP. 3. For cold foods, put foods back into refrigeration to keep foods at 41 ºF or cooler. 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. RECORD KEEPING: School lunch Managers will record temperatures of food items and document corrective actions taken on the Production Record/Log.

HACCP SOP


Personal Hygiene

PURPOSE: To prevent contamination of food by foodservice employees. INSTRUCTIONS: 1. Train school lunch managers and lunchroom aides on using the procedures in this SOP. 2. Follow FDA 2009 Food Code, PA State 2003 and local health department requirements. 3. Follow the Employee Health Policy SOP. 4. Report to work in good health, clean, and dressed in clean attire. 5. Change apron when it becomes soiled. Remove apron when using the restroom. 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.

Do not wear artificial fingernails and fingernail polish. 8. Do not wear any jewelry except for a plain ring such as a wedding band. 9. Treat and bandage wounds and sores immediately. When hands are bandaged a single-use glove

and/or finger cot must be worn. 10. DO NOT eat, drink, or use tobacco, or chew gum where food or food contact surfaces may

become contaminated. 11. Wear suitable and effective hair restraints while in the kitchen. MONITORING: 1. NDS monitor will inspect the school lunch manager when they report to work to be sure that the

school lunch manager/s is following this SOP. 2. The NDS monitor will monitor that the school lunch manager is adhering to the personal hygiene

policy during all hours of operation. CORRECTIVE ACTION: 1. Retrain any school lunch manager found not following the procedures in this SOP. 2. Discard affected food. RECORD KEEPING: None required.

HACCP SOP


Preventing Cross-Contamination during Storage and Preparation for Vended Salads & Fresh Fruit

PURPOSE: To reduce foodborne illness by preventing unintentional contamination of food. INSTRUCTIONS: 1. Train school lunch managers on using the procedures in this SOP. 2. Follow FDA 2009 Food Code, PA State 2003 and 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 ready-to-eat foods from prepared meals during receiving, storage, and preparation. 6. Thaw foods under refrigeration allowing for sufficient time to adequately thaw the product for

preparation. Other approved thawing methods include: a. Refrigeration- most preferred method. b. Cooking- as part of the preparation process of the food c. Running Cold Water- water must be running and at 70°F or cooler.

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

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

9. Touch only surfaces of equipment and utensils that will not come in direct contact with food. 10. Store damaged goods in a separate location. Notify NDS immediately for instructions. MONITORING: The school lunch manager will continually monitor food storage and preparation to ensure that food is not cross-contaminated. CORRECTIVE ACTION: 1. Retrain any school lunch manager found not following the procedures in this SOP. 2. Discard foods found improperly stored. VERIFICATION AND RECORD KEEPING: The school lunch manager will periodically check the storage of foods during hours of operation.

HACCP SOP


Receiving Delivery

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. INSTRUCTIONS:

1. Train warehouse delivery staff and school lunch managers on using the procedures in this SOP.

2. Follow FDA 2009 Food Code, current PA Food Code, and local health department requirements.

3. Organize storage areas (refrigerators, freezers, dry storage areas) before deliveries. 4. Compare delivery ticket against products ordered and products delivered. 5. Contact NDS to report damaged product or discrepancies.

MONITORING:

1. Warehouse delivery staff should check frozen foods to ensure that they are all frozen solid and show no signs of thawing and refreezing. Examples of freezing and thawing are the presence of large ice crystals or liquids on the bottom of cartons.

2. When food is delivered and school staff is present, check the temperature of refrigerated foods.

a. Ensure a temperature of 41ºF or below. Milk should be 41ºF or below. b. For packaged products, insert a food thermometer between two packages being careful not to puncture the wrapper. If the temperature exceeds 41ºF, it may be necessary to take the internal temperature before accepting the product.

3. Check dates of milk, salad, and other perishable goods to ensure safety and quality. 4. Check that the packaging of foods is not broken and is intact.

CORRECTIVE ACTION:

1. Retrain any warehouse delivery staff or school lunch manager found not following the procedures in this SOP.

2. Report to NDS if the delivery includes: Frozen foods with signs of previous thawing Punctured packages Foods with out-dated expiration dates Foods that are out of safe temperature zone

RECORD KEEPING: Record conversation with NDS employee on the delivery ticket. Record damaged entrees or discrepancies in the number of entrees received on the “school lunch inventory report.”

HACCP SOP


Serving Food

PURPOSE: To prevent foodborne illness by ensuring that all foods are served in a sanitary manner. INSTRUCTIONS: 1. Train school lunch managers on using the procedures in this SOP. Refer to the Using and

Calibrating Thermometers SOP. 2. Follow FDA 2009 Food Code, PA State 2003 and local health department requirements. 3. Follow the Employee Health Policy SOP. 4. Wash hands before putting on gloves, each time the gloves are changed, when changing tasks,

and before serving food. Refer to the Washing Hands SOP. 5. Avoid touching ready-to-eat foods with bare hands. 6. Serve food with clean hands and clean gloves. 7. Return cold foods to the refrigerator as soon as the lunch service is over and/or between lunch

periods if necessary. 8. Discard hot food foods after all children have been served. MONITORING: The NDS monitor and the school lunch manager will visually observe that food is being served in a manner that prevents contamination during all hours of service. CORRECTIVE ACTION: 1. Retrain any school lunch manager found not following the procedures in this SOP. 2. Discard ready-to-eat food that has been touched with bare hands. RECORD KEEPING: None required.

HACCP SOP


Storing and Using Poisonous or Toxic Chemicals

PURPOSE: To prevent foodborne illness by chemical contamination. INSTRUCTIONS: 1. Train school lunch managers who use chemicals on using the procedures in this SOP.

a. Provide annual training on Right-to-Know. 2. Follow FDA 2009 Food Code, PA State 2003 and 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 secured (locked) area away from food and food contact surfaces. 7. Maintain an inventory of chemicals. 8. Store only chemicals that are necessary to the operation and maintenance of the kitchen. 9. Mix, test, and use sanitizing solutions as recommended by the manufacturer and the State health

department. 10. Use the appropriate chemical test kit to measure the concentration of sanitizer each time a new

batch of sanitizer is mixed. 11. Do not use chemical containers for storing food or water. 12. Never mix two different chemicals. 13. Use only hand sanitizers that comply with the 2003 PA Food Code. 14. Label and store first aid supplies away from food or food contact surfaces. 15. Chemicals transferred to other containers must be properly labeled with product name and

manufacturer MONITORING: NDS monitor and school lunch manager will visually observe that chemicals are being stored, labeled, and used properly during all hours of operation. CORRECTIVE ACTION: 1. Retrain any school lunch manager 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: Maintain a current inventory of chemicals.

HACCP SOP


Transporting Food for Field Trips

PURPOSE: To prevent foodborne illness by ensuring that food temperatures are maintained during transportation and contamination is prevented. INSTRUCTIONS: 1. Train school lunch managers who prepare foods for transport for field trips on using the

procedures in this SOP. 2. Follow FDA 2009 Food Code, PA State 2003 and local health department requirements. 3. If State health department requirements are based on the 2003 PA Food Code:

Maintain the temperature of refrigerated, TCS (Time, Temperature Control for Safety) foods at 41ºF or below.

4. Use only food carriers for transporting food approved by the National Sanitation Foundation International (NSFI) or that have otherwise been approved by the state 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 41ºF. Place a calibrated stem thermometer in the warmest part of the carrier if used for transporting

cold food. Refer to the Using and Calibrating Thermometers SOP. 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.

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 TCS (Time, Temperature Control for Safety) Foods SOP for the proper procedures to follow when taking holding temperatures.

CORRECTIVE ACTION: 1. Retrain any school lunch manager found not following the procedures in this SOP. 2. Maintain food for field trips in the refrigerator until departure. 3. Discard foods held in the danger zone for greater than 4 hours. VERIFICATION AND RECORD KEEPING: None required.

HACCP SOP


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. INSTRUCTIONS: 1. Train school lunch managers who cook food on using the procedures in this SOP. 2. Follow FDA 2009 Food Code, PA State 2003 and local health department requirements. 3. Follow the food thermometer manufacturer’s instructions for use. Use a food thermometer that

measures temperatures from 0 ºF (-18 ºC) to 220 ºF (104 ºC) and is appropriate for the temperature being taken. Bimetallic, dial-faced stem thermometers are accurate when measuring temperatures of

thick foods. Stack thin foods for more accurate temperatures. A dimple mark located on the stem of the thermometer indicates the maximum food thickness that can be accurately measured.

4. Have food thermometers easily-accessible to foodservice employees during all hours of operation.

5. Clean and sanitize food thermometers before each use with sanitizer or alcohol prep wipe. 6. Store food thermometers in an area that is clean and where they are not subject to contamination. MONITORING: 1. School lunch managers will use the ice-point method to calibrate food thermometers. 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 32ºF (+ 2 ºF) [or 0ºC (+ 1 ºC)]. If not, adjust according

to manufacturer’s instructions. 3. The school lunch manager will check the accuracy of the food thermometers:

At regular intervals (once per week) Whenever dropped If used to measure extreme temperatures, such as in an oven Whenever accuracy is in question.

CORRECTIVE ACTION: 1. Retrain any school lunch manager 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. Retrain employees who are using or calibrating food thermometers improperly.

HACCP SOP


Using and Calibrating Thermometers, continued

VERIFICATION AND RECORD KEEPING: The school lunch manager will record the calibration temperature and any corrective action taken, if applicable, on the Production Record each time a thermometer is calibrated. The NDS monitor will verify that the school lunch manager is using and calibrating thermometers properly by making visual observations of the school lunch manager during the calibration process and all lunch periods. The NDS monitor will review and initial the Production Record.

HACCP SOP


Using Gloves When Handling Ready-to-Eat Foods

PURPOSE: To prevent food borne illness due to hand-to-food cross-contamination. INSTRUCTIONS: 1. Train school lunch managers on using the procedures in this SOP. 2. Follow FDA 2009 Food Code, PA State 2003 and local health department requirements. 3. Use proper handwashing procedures to wash hands and exposed arms prior to handling food or

at anytime when the hands may have become contaminated. Refer to Hand Washing SOP. 4. Do not use bare hands to handle ready-to-eat foods unless washing fruits and vegetables. 5. Use suitable utensils when working with ready-to-eat food. Suitable utensils may include:

Single-use gloves 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: NDS monitor will visually observe that the school lunch managers are using and changing gloves at appropriate times during all phases of preparation and meal service. CORRECTIVE ACTION: 1. Retrain any school lunch manager found not following the procedures in this SOP. 2. Discard ready-to-eat food touched with bare hands. RECORD KEEPING: The NDS monitor will verify that the school lunch manager is using gloves by visually monitoring the school lunch manager during all phases of preparation and meal service.

HACCP SOP


Washing Fruits and Vegetables

PURPOSE: To prevent or reduce risk of foodborne illness or injury by contaminated fruits and vegetables. SCOPE: This procedure applies to foodservice employees who prepare or serve food. INSTRUCTIONS: 1. Train school lunch manager on using the procedures in this SOP. 2. Follow FDA 2009 Food Code, PA State 2003 and local health department requirements. 3. Wash hands using the proper procedure. Refer to the Washing Hand SOP. 4. Wash, rinse, sanitize, and air-dry sinks. 5. Wash all fresh fruit before serving. 6. Wash fresh produce vigorously under cold running water according to the 2003 PA Food Code. MONITORING: 1. The school lunch manager will visually monitor that fruits and vegetables are being properly

washed. 2. The school lunch manager will check daily the quality of fruits and vegetables in cold storage. CORRECTIVE ACTION: 1. Retrain any school lunch manager found not following the procedures in this SOP. 2. Remove unwashed fresh fruit from the serving line and replace with another item. RECORD KEEPING: None

HACCP SOP


WASHING HANDS

PURPOSE: To prevent foodborne illness by contaminated hands. INSTRUCTIONS: 1. Train ALL school lunch manager’s on using the procedures in this SOP. 2. Follow FDA 2009 Food Code, PA State 2003 and local health department requirements. 3. Post handwashing signs near all handwashing sinks, in food preparation areas, and restrooms. 4. Use designated handwashing sinks for handwashing only. Do not use food preparation, utility,

and dishwashing sinks for handwashing. a. If using a portable hand wash station be sure water is 100ºF and a sign is posted at the

station. 5. Provide warm running water, soap, and a means to dry hands. Provide a waste container at each

handwashing sink or near the door in restrooms. 6. Keep handwashing sinks accessible anytime employees are present. (Do not block) 7. Wash hands: If no handwashing sink, you must use the restroom. 8. Hands must be washed:

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

9. Follow proper handwashing procedures as indicated below: Wet hands and forearms with warm, running water at least 100ºF and apply soap. Scrub lathered hands and forearms, under fingernails, and between fingers for at least 20

seconds. Rinse thoroughly under warm running water. Dry hands and forearms thoroughly with single-use paper towels. Turn off water using paper towels. Use paper towel to open door when exiting the restroom.

10. Follow FDA recommendations when using hand sanitizers. These recommendations are as follows: Use only hand sanitizers that comply with the 2003 PA Food Code. Use hand sanitizers only after hands have been properly washed and dried. Never use hand sanitizers in place of handwashing.

HACCP SOP


WASHING HANDS, continued

MONITORING: 1. The NDS monitor will visually observe the handwashing practices of the school lunch manager. 2. The NDS monitor will visually observe that handwashing sinks are properly supplied. CORRECTIVE ACTION: 1. Retrain any school lunch manager found not following the procedures in this SOP. 2. Ask school lunch managers that are observed not washing their hands at the appropriate times or

using the proper procedure to wash their hands immediately. 3. Retrain school lunch managers to ensure proper handwashing procedure. RECORD KEEPING: None

HACCP SOP


Transporting Meals to Classrooms

PURPOSE: To prevent foodborne illness by ensuring that food temperatures are maintained, contamination is prevented, and food is served in a sanitary manner. SCOPE: This procedure applies to lunch managers and volunteers who transport food from the kitchen to a classroom. INSTRUCTIONS:

1. Train lunch manager on using the procedures in this SOP. 2. Follow the FDA 2009 Food Code, Pa State 2003 and local health department requirements. 3. Maintain the temperature of refrigerated items at 41°F or below. 4. Use only food carriers for transporting food that have been approved by National Sanitation

Foundation International (NSFI) 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

41 ºF and hot food temperatures at 135 ºF or above. 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

MONITORING: Monitor temperatures of food using a calibrated thermometer. Refer to the Holding Cold TCS (Time, Temperature Control for Safety Foods) SOP for the proper procedures to follow when talking temperatures. CORRECTIVE ACTION:

1. Retrain any lunch manager or volunteer found not following the procedures in this SOP. 2. Discard foods held in the danger zone for greater than 4 hours.

HACCP SOP


SCHOOL LUNCH PROGRAM FOOD SAFETY CHECKLIST

Date________________________ Observer______________________________________ Directions: Use this checklist monthly. Determine areas in your operations requiring corrective action. Record corrective action taken and keep completed records in a notebook for future reference.

PERSONAL HYGIENE Yes No Corrective Action

School lunch managers wear clean and proper attire including shoes. □ □ ________________ Effective hair restraints are properly worn. □ □ ________________ Fingernails are short, unpolished, and clean (no artificial nails). □ □ ________________ Jewelry is limited to a plain ring, such as wedding band; no watch and no bracelets. □ □ ________________

Hands are washed properly, frequently, and at appropriate times. □ □ ________________ Burns, wounds, sores or scabs, or splints and water-proof bandages on hands are bandaged and completely covered with a foodservice

glove while handling food. □ □ ________________

Eating, drinking, chewing gum, smoking, or using tobacco are allowed only in designated areas away from preparation, service,

storage and ware washing areas. □ □ ________________

School lunch managers use disposable tissues when coughing or sneezing and then immediately wash hands. □ □ ________________

School lunch managers appear in good health. □ □ _________________

Hand sinks are unobstructed, operational, and clean. □ □ _________________

Hand sinks are stocked with soap, disposable towels, and warm water. □ □ ________________

A handwashing reminder sign is posted. □ □ ________________

Restrooms are operational and clean. □ □ ________________

FOOD PREPARATION Yes No Corrective Action

All food stored or prepared in facility is from approved sources. □ □ ________________ Food equipment utensils, and food contact surfaces are properly

washed, rinsed, and sanitized before every use. □ □ ________________ Frozen food: (juice and other cold side items) is thawed under

refrigeration, or in cold running water. □ □ ________________ Frozen food (hot entrees and side items) are kept frozen in the

freezer until placed in the oven for cooking. □ □ ________________

Thawed food is not refrozen. □ □ ________________

Procedures are in place to prevent cross-contamination. □ □ ________________ Food is handled with single use gloves. □ □ ________________ Only enough food is prepared for each lunch period, to limit the time

it is in the temperature danger zone. □ □ ________________

HACCP SOP


Clean reusable towels are used only for sanitizing equipment and

surfaces and not for drying hands, utensils, or floor. □ □ ________________ Food is cooked to the required safe internal temperature for the appropriate time. The temperature is tested with a calibrated food

thermometer. □ □ ________________ The internal temperature of food being cooked is monitored and documented. □ □ ________________

HOT HOLDING Yes No Corrective Action Cooking is done in small batches, according to lunch periods, to an

internal temperature of 165 ºF. Cooking is scheduled so □ □ ________________ that hot foods are ready no more than 10 minutes prior to serve time.

COLD HOLDING Yes No Corrective Action

Refrigerators are kept clean and organized. □ □ ________________ Temperature of cold food being held is at or below 41ºF. □ □ ________________ Food is protected from contamination. □ □ ________________

REFRIGERATOR, FREEZER, AND MILK COOLER Yes No Corrective Action

Thermometers are available and accurate. □ □ ________________ Temperature is appropriate for pieces of equipment. □ □ ________________ Food is stored 6 inches off floor or in walk-in cooling equipment. □ □ ________________ Refrigerator and freezer units are clean and neat. □ □ ________________ The FIFO (First In, First Out) method of inventory management is used. □ □ ________________ Ambient air temperature of all refrigerators and freezers is monitored and documented at the beginning of each day. □ □ ________________

FOOD STORAGE AND DRY STORAGE Yes No Corrective Action Temperatures of dry storage area is between 50ºF and 70ºF or

State public health department requirement. □ □ ________________

All food and paper supplies are stored 6 to 8 inches off the floor. □ □ ________________ The FIFO (First In, First Out) method of inventory management is used. □ □ ________________ Food is protected from contamination. □ □ ________________ All food surfaces are clean. □ □ ________________ Chemicals are clearly labeled and stored away from food and food-related supplies. □ □ ________________ There is a regular cleaning schedule for all food surfaces. □ □ ________________

HACCP SOP


CLEANING AND SANITIZING Yes No Corrective Action

Three-compartment sink is properly set up for ware washing. □ □ ________________ Dishmachine is working properly (such as gauges and chemicals are at recommended levels). □ □ ________________ Water is clean and free of grease and food particles. □ □ ________________ Water temperatures are correct for wash and rinse. □ □ ________________ If using a chemical sanitizer, it is mixed correctly and a sanitizer strip is used to test chemical concentration. □ □ ________________ Lunch trays are allowed to air dry. □ □ ________________ Wiping cloths are stored in sanitizing solution while in use. □ □ ________________

UTENSILS AND EQUIPMENT Yes No Corrective Action Work surfaces are clean. □ □ ________________ Work surfaces are cleaned and sanitized between uses. □ □ ________________ Thermometers are cleaned and sanitized after each use. □ □ ________________ Thermometers are calibrated on a routine basis. □ □ ________________ Drawers and racks are clean. □ □ ________________

GARBAGE STORAGE AND DISPOSAL Yes No Corrective Action

Kitchen garbage cans are clean and kept covered. □ □ ________________ Garbage cans are emptied as necessary. □ □ ________________ Boxes and containers are removed from site. □ □ ________________ Loading dock and area around dumpster are clean. □ □ ________________ Dumpsters are clean. □ □ ________________

PEST CONTROL Yes No Corrective Action Outside doors have screens, are well-sealed, and are equipped with a self-closing device. □ □ ________________ No evidence of pests is present. □ □ ________________ There is a regular schedule of pest control by a licensed pest control operator. □ □ ________________

haccp-based standard operating procedures...haccp-based standard operating procedures . haccp sop...

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