Transcription of HACCP-Based Standard Operating Procedures (SOPs)
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HACCP-Based Standard Operating Procedures (SOPs)
Form #373 December 2017 HACCP-Based Standard Operating Procedures DISTRICT: _____ SCHOOL: _____ HACCP-Based SOPs 1 Table of Contents 2 Key Points & 3 Facility 4 Seven Steps/Components of Comprehensive Food Safety Program .. 5 STEPS #1, #4, #5, #6, #7: HACCP-Based Standard Operating Procedures 1. Assembling a Body Fluid Cleanup 6 2. Cleaning and Disinfecting Body Fluid 9 3. Cleaning and Sanitizing Food Contact Surfaces .. 14 4. Communicating During a Foodborne Illness 18 5. Communicating Norovirus Prevention 20 6. Controlling Time and Temperature During Preparation .. 21 7. Cooking Time/Temperature Control for Safety Foods .. 23 8. Cooling Time/Temperature Control for Safety 25 9. Date Marking and Ready-to-Eat, Time/Temperature Control.
o Two (2) dry cups of sand, or liquid spill absorbent material o Four (4) Plastic garbage bags and twist -ties o Procedures for use of the Body Fluid Cleanup Kit. For example, the Food Safety SOP Cleaning and Disinfecting Body Fluid Spills • Seal the waterproof container with a …
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