HACCP-Based Standard Operating Procedures (SOPs)

I HACCP-Based Standard Operating Procedures Edited for Tennessee February 2018 National Food Service Management Institute The University of Mississippi NFSMI Item Number ET66-05 2005 ii haccp - based SOPs Disclaimers 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. 2005, National Food Service Management Institute, The University of Mississippi.

SCOPE: This procedure applies to employees involved in cleaning and sanitizing food contact surfaces. KEY WORDS: Food Contact Surface, Cleaning, Sanitizing INSTRUCTIONS: 1. Train employees on using the procedures in this SOP. 2. Follow State or local health department requirements. 3.

Tags:

  Based, Operating, Standards, Procedures, Haccp based standard operating procedures, Haccp, Cleaning

Information

Related search queries