Transcription of HACCP-Based Standard Operating Procedures (SOPs)
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HACCP-Based Standard Operating Procedures (SOPs)
HACCP-Based Standard Operating Procedures National Food Service Management Institute The University of Mississippi NFSMI Item Number ET63-05(Print) 2005 HACCP-Based SOPs This project has been funded at least in part with Federal funds from the Department of Agriculture, Food and Nutrition Service, through an agreement with the National Food Service Management Institute at The University of Mississippi. The contents of this publication do not necessarily reflect the views or policies of the Department of Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the government. The University of Mississippi is an EEO/Title VI/Title IX/Section 504/ADA/ADEA employer.
6 Jeanette Phillips Drive P.O. Drawer 188 University, MS 38677-0188 iii . HACCP-Based SOPs iv . HACCP-Based SOPs Acknowledgments WRITTEN AND DEVELOPED BY ... appropriate test kit for the chemical. • If using hot water to sanitize, use a calibrated thermometer to measure the water temperature. Refer to Using and Calibrating Thermometers SOPs.
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