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.
The school nutrition manager and/or custodial/maintenance supervisor will ensure that: 1. The Body Fluid Cleanup Kit is properly assembled at all times. This includes ensuring that supplies and chemicals have not expired. 2. Excess materials and supplies are available to immediately restock the Body Fluid Cleanup Kit after use.
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