HACCP-Based Standard Operating Procedures

Edited for Oregon

March 2006

National Food Service Management Institute

The University of Mississippi

NFSMI Item Number ET66-05

2005

1

HACCP- Based SOPsDisclaimers

This project has been funded at least in part with Federal funds from the U.S. 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 U.S. Department of Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. 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.

Except as provided below, you may freely use the text and information contained in this document for non-profit or educational use providing the following credit is included:

Suggested Reference Citation:

U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2005). HACCP-based standard operating procedures (SOPs). University, MS: Author.

The photographs and images in this document may be owned by third parties and used by The University of Mississippi under a licensing agreement. The University cannot, therefore, grant permission to use these images. For more information, please contact .

HACCP-Based SOPsNFSMI Information

National Food Service Management Institute

The University of Mississippi

Building the Future Through Child Nutrition

The National Food Service Management Institute (NFSMI) was authorized by Congress in 1989 and established in 1990 at The University of Mississippi in Oxford. The Institute operates under a grant agreement with the United States Department of Agriculture, Food and Nutrition Service.

PURPOSE

The purpose of NFSMI is to improve the operation of Child Nutrition Programs through research, education and training, and information dissemination. The Administrative Offices and Divisions of Technology Transfer and Education and Training are located in Oxford. The Division of Applied Research is located at The University of Southern Mississippi in Hattiesburg.

MISSION

The mission of the NFSMI is to provide information and services that promote the continuous improvement of Child Nutrition Programs.

VISION

The vision of the NFSMI is to be the leader in providing education, research, and resources to promote excellence in Child Nutrition Programs.

CONTACT INFORMATION

Headquarters

The University of Mississippi

Phone: 800-321-3054

Fax: 800-321-3061

1

HACCP-Based SOPsAcknowledgments

Acknowledgments

WRITTEN AND DEVELOPED BY

Theresa Stretch, MS, RD, CFSP

GRAPHIC DESIGN BY

Vicki Howe

EXECUTIVE DIRECTOR

Charlotte B. Oakley, PhD, RD, FADA

TASK FORCE MEMBERS

1

Stewart Eidel
Staff Specialist
Maryland Dept of Education
Janice Fabina

Nutritionist

USDA/FNS Child Nutrition Division

Eileen Ferruggiaro

Nutritionist

USDA/FNS Child Nutrition Division

Mary Ann Gabriel

Food Service Supervisor

Division of Food and Nutrition Services

Montgomery County Public Schools

Beth King

National Food Service Management Institute

University of Mississippi

Mary Klatko
Administrator, Food & NutritionService
HowardCountyPublic School System

Jody Lydic

AreaAssistantBaltimoreCountyPublic School

GlendaR. Lewis
Supervisory Consumer Safety Officer
Retail Food Protection Team

Center for Food Safety & Applied Nutrition

Office of Compliance

US FDA

Holly McPeak,
Public Affairs Specialist
USDA, FSIS, Food Safety Education

Cindy Roberts

Jimmy Liu

Food Safety Information Specialist

USDA/FDA Food borne IllnessEducationInformationCenter

National Agricultural Library

Patrick A. Tague
Food Service Field Operations Manager
Charles County Public Schools

Alan M. Tart
Regional Retail Food Specialist
US FDA, Southeast Regional Office

Daren Zeller

Food& Nutrition Technician
Harford County Public Schools

1

HACCP-Based SOPsAcknowledgments

REVIEWERS

Sincere appreciation is expressed to the representatives from the United States Department of Agriculture and United States Food and Drug Administrators who contributed their time and expertise to review these materials. Special thanks to Alan Tart for his commitment in the development of this project.

PILOT TEST

We are grateful to the State agencies, state school nutrition associations, and the school nutrition professionals in the 29 states who participated in the pilot test.

HACCP-Based SOPsTable of Contents

Table of Contents
Introduction ………………………………………………………………………… / 1
HACCP-Based Standard Operating Procedures
  • Cleaning and Sanitizing Food Contact Surfaces ………...………………….
/ 3
  • Controlling Time and Temperature During Preparation ……………………
/ 7
  • Cooking Potentially Hazardous Foods ……………………………………...
/ 9
  • Cooling Potentially Hazardous Foods ………………………………………
/ 11
  • Date Marking and Ready-to-Eat, Potentially Hazardous Food ……………..
/ 13
  • Handling a Food Recall ……………………………………………………..
/ 15
  • Holding Hot and Cold Potentially Hazardous Foods ……………………….
/ 19
  • Personal Hygiene ……………………………………………………………
/ 23
  • Preventing Contamination at Food Bars ……………………………………
/ 25
  • Preventing Cross-Contamination During Storageand Preparation …………
/ 27
  • Receiving Deliveries ………………………………………………………..
/ 29
  • Reheating Potentially Hazardous Foods ……………………………………
/ 33
  • Serving Food ………………………………………………………………..
/ 35
  • Storing and Using Poisonous or Toxic Chemicals ………………………….
/ 37
  • Transporting Food to Remote Sites (Satellite Kitchens) ……………………
/ 39
  • Using and Calibrating Thermometers ………………………………………
/ 43
  • Using Suitable Utensils When Handling Ready-to-Eat Foods ……………..
/ 47
  • Using Time Alone as a Public Health Control to Limit Bacteria

Growth in Potentially Hazardous Foods ………….………………………... / 49
  • Washing Fruits and Vegetables ……………………………………………..
/ 51
  • Washing Hands ……………………………………………………………...
/ 53
HACCP-Based Standard Operating Procedures Record Keeping …………...... / 57
  • Cooking and Reheating Temperature Log ………………………………….
/ 59
  • Cooling Temperature Log …………………………………………………..
/ 61
  • Damaged or Discarded Product Log ………………………………………..
/ 63
  • Food Contact Surfaces Cleaning and Sanitizing Log …………………….
/ 65
  • Production Log ……………………………………………………………...
/ 67
  • Receiving Log ………………………………………………………………
/ 69
  • Refrigeration Log …………………………………………………………...
/ 71
  • Thermometer Calibration Log ………………………………………………
/ 73
  • Food Safety Checklist ………………………………………………………
/ 75

HACCP-Based SOPsTable of Contents

Developing a HACCP-BasedFood Safety Program Worksheets ………………….. / 79
  • Components of a Comprehensive Food Safety Program .………………….
/ 81
  • Summary Table of RecordKeeping for HACCP-Based SOP .……………..
/ 85
  • Summary Table for Monitoring and Verifying HACCP-Based
SOP Record ………………………………………………………………… / 91
  • Summary of Corrective Actions for HACCP-Based SOPs .………………...
/ 99
  • Employee Food Safety Training Record ……………………………………
/ 105
  • No-Cook Process ……………………………………………………………
/ 107
  • Same Day Service Process ………………………………………………….
/ 109
  • Complex Food Process ……………………………………………………..
/ 111
Reference List …..………………………………………………………………..… / 113
Resource List………………………………………………………………..………. / 115

1

HACCP-Based SOPsIntroduction

Introduction

Background

The U.S. Department of Agriculture (USDA) has issued guidance for the implementation of Hazard Analysis and Critical Control Point (HACCP) -based food safety programs in schools participating in the National School Lunch Program (NSLP) or the School Breakfast Program (SBP). Section 111 of the Child Nutrition and WIC Reauthorization Act of 2004 (Public Law 108-265) amended section 9(h) of the Richard B. Russell National School Lunch Act by requiring school food authorities (SFAs) to implement a food safety program for the preparation and service of school meals served to children. The requirement is effective in the school year beginning July 1, 2005. The food safety program must be based on HACCP principles as outlined in the guidance.

All SFAs must have a fully implemented food safety program that complies with HACCP principles or with the optional guidance no later than the end of the 2005–2006 school year. For information specific to the implementation of the guidance in your state, contact your State Agency.

HACCP-Based Standard Operating Procedures (SOPs)

The National Food Service Management Institute (NFSMI) has developed HACCP-based Standard Operating Procedures in conjunction with USDA and FDA. Although the NFSMI SOPs include HACCP-based principles, you should remember that SOPs are only one component of your overall food safety program.

This resource provides sample HACCP-based Standard Operating Procedures (SOPs) and worksheets which contain the minimum elements that can assist you when developing your food safety program. Print the HACCP-based SOPs and complete the worksheets which have been included in this resource and you will see a model for developing your food safety program.

HACCP-based SOPs include the following principles:

  • Corrective actions
  • Monitoring procedures
  • Verification procedures
  • Record keeping procedures

Your food safety program should be specific to meet the needs of each food production and food service facility in your district. You may need to modify the SOPs and worksheets so they comply with your State and local requirements. Additional information that will assist you in the development of your food safety program is forthcoming and will be placed on the NFSMI Web site at: .

HACCP-Based SOPsIntroduction

Adapted from: United States Department of Agriculture, Food and Nutrition Service. (June 2005). Guidance for School Food Authorities: Developing a School Food Service Program Based on the Process Approach to HACCPPrinciples.United States Department of Agriculture, Food and Nutrition Service. Author.

HACCP-Based SOPs

Cleaning and Sanitizing Food Contact Surfaces

(Sample SOP)

PURPOSE: To prevent foodborne illness by ensuring that all food contact surfaces are properly cleaned and sanitized.

SCOPE: This procedure applies to foodservice employees involved in cleaning and sanitizing food contact surfaces.

KEY WORDS: Food Contact Surface, Cleaning, Sanitizing

REFERENCE: OregonSchool Food Safety Inspection Requirements

4-202.114-202.124-202.154-204.1154-301.12

4-302.143-304.114-304.144-501.144-501.19

4-501.1104-501.1114-501.1124-501.1144-602.11

4-603.154-603.164-702.114.703.114-901.11

INSTRUCTIONS:

  1. Train foodservice employees on using the procedures in this SOP.
  2. FollowState or 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. If State or local requirements are based on the 1999 FDA Food Code, wash, rinse, and sanitizefood contact surfacesof sinks, tables, equipment, utensils, thermometers, carts, and equipment:
  • Before each use
  • Between uses when preparing different types of raw animal foods, such as eggs, fish, meat, and poultry
  • Between uses when preparing ready-to-eat foods and raw animal foods, such as eggs, fish, meat, and poultry
  • Any time contamination occurs or is suspected
  1. Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers, carts, and equipment using the following procedure:
  • Wash surface with detergent solution.
  • Rinse surface with clean water.
  • Sanitize surface using a sanitizing solution mixed at a concentration specified on the manufacturer’s label.
  • Place wet items in a manner to allow air drying.

HACCP-Based SOPs

Cleaning and Sanitizing Food Contact Surfaces, continued

(Sample SOP)

INSTRUCTIONS, continued:

  1. If a 3-compartment sink is used, setup and use the sink in the following manner:
  • In the first compartment, wash with a clean detergent solution at or above 110 oF or at the temperature specified by the detergent manufacturer.
  • In the second compartment, rinse with clean water.
  • In the third compartment, sanitize with a sanitizing solution mixed at a concentration specified on the manufacturer’s label or by immersing in hot water at or above 171 oF for 30 seconds. Test the chemical sanitizer concentration by using an appropriate test kit.
  1. If a dishmachine is used:
  • Check with the dishmachine manufacturer to verify that the information on the data plate is correct.
  • Refer to the information on the data plate for determining wash, rinse, and sanitization (final) rinse temperatures; sanitizing solution concentrations; and water pressures, if applicable.
  • Follow manufacturer’s instructions for use.
  • Ensure that food contact surfaces reach a surface temperature of 160 oF or above if using hot water to sanitize.

MONITORING:

Foodservice employees will:

  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 3-compartment sink, on a daily basis:
  • Visually monitor that the water in each compartment is clean.
  • Take the water temperature in the first compartment of the sink by using a calibrated thermometer.
  • If using chemicals to sanitize, test the sanitizer concentration by using the 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.

HACCP-Based SOPs

Cleaning and Sanitizing Food Contact Surfaces, continued

(Sample SOP)

MONITORING, continued:

  1. In a dishmachine, on a daily basis:
  • Visually monitor that the water and the interior parts of the machine are clean and free of debris.
  • Continually monitor the temperature and pressure gauges, if applicable, to ensure that the machine is operating according to the data plate.
  • For hot water sanitizing dishmachine, ensure that food contact surfaces are reaching the appropriate temperature by placing a piece of heat sensitive tape on a smallware item or a maximum registering thermometer on a rack and running the item or rack through the dishmachine.
  • For chemical sanitizing dishmachine, check the sanitizer concentration on a recently washed food-contact surface using an appropriate test kit.

CORRECTIVE ACTION:

1.Retrain any foodservice employee 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. Discard food that comes in contact with food contact surfaces that have not been sanitized properly.

3.In a 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 dishmachine:

  • 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.
  • For a hot water sanitizing dishmachine,retest by running the machine again. If the appropriate surface temperature is still not achieved on the second run, contact the appropriate individual(s) to have the machine repaired. Wash, rinse, and sanitize in the 3-compartment sink until the machine is repaired or use disposable single service/single-use items if a 3-compartment sink is not available.
  • For a chemical sanitizing dishmachine,check the level of sanitizer remaining in bulk container. Fill, if needed. “Prime” the machine according to the manufacturer’s instructions to ensure that the sanitizer is being pumped through

HACCP-Based SOPs

Cleaning and Sanitizing Food Contact Surfaces, continued

(Sample SOP)

CORRECTIVE ACTION, continued:

the machine. Retest. If the proper sanitizer concentration level is not achieved, stop using the machine and contact the appropriate individual(s) to have it repaired. Use a 3-compartment sink to wash, rinse, and sanitize until the machine is repaired.

VERIFICATION AND RECORD KEEPING:

Foodservice employees will record monitoring activities and any corrective action taken on the Food Contact Surfaces Cleaning and Sanitizing Log. The foodservice manager will verify that foodservice employees have taken the required temperatures and tested the sanitizer concentration by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating the Food Contact Surfaces Cleaning and Sanitizing Log. The log will be kept on file for at least 1 year. The foodservice manager will complete the Food Safety Checklist daily. The Food Safety Checklist is to be kept on file for a minimum of 1 year.

DATE IMPLEMENTED: ______BY: ______

DATE REVIEWED: ______BY: ______

DATE REVISED: ______BY: ______

HACCP-Based SOPs

Controlling Time and Temperature During Preparation

(Sample SOP)

PURPOSE: To prevent foodborne illness by limiting the amount of time that potentially hazardous foods are held in the temperature danger zone during preparation.

SCOPE: This procedure applies to foodservice employees who prepare food.

KEY WORDS: Cross-Contamination, Time and Temperature Control, Food Preparation, Temperature Danger Zone

INSTRUCTIONS:

  1. Train foodservice employees on using the procedures in this SOP. Refer to the Using and Calibrating Thermometers SOP.
  2. FollowState or local health department requirements.
  3. Wash hands prior to preparing foods. Refer to the Washing Hands SOP.
  4. Use clean and sanitized equipment and utensils while preparing food.
  5. Separate raw foods from ready-to-eat foods by keeping them in separate containers until ready to use and by using separate dispensing utensils. Refer to the Preventing Cross-Contamination During Storage and Preparation SOP.
  6. Pre-chill ingredients for cold foods, such as sandwiches, salads, and cut melons, to

41 ºF or below before combining with other ingredients.

  1. Prepare foods as close to serving times as the menu will allow.
  2. Prepare food in small batches.
  3. Limit the time for preparation of any batches of food so that ingredients are not at room temperature formore than 30 minutes before cooking, serving, or being returned to the refrigerator.
  4. If potentially hazardous foods are not cooked or served immediately after preparation, quickly chill. Refer to the Cooling Potentially Hazardous Foods SOPand Date Marking SOP.

MONITORING:

  1. Use a clean, sanitized, and calibrated probe thermometer, preferably a thermocouple.
  2. Take at least two internal temperatures from each pan of food at various stages of preparation.
  3. Monitor the amount of time that food is in the temperature danger zone. It should not exceed 4 hours.

HACCP-Based SOPs

Controlling Time and Temperature During Preparation, continued

(Sample SOP)

CORRECTIVE ACTIONS:

  1. Retrain any foodservice employee found not following the procedures in this SOP.
  2. Begin the cooking process immediately after preparation is completefor any foods that will be served hot.
  3. Rapidly cool ready-to-eat foods or foods that will be cooked at a later time.
  4. Immediately return ingredients to the refrigerator if the anticipated preparation completion time is expected to exceed 30 minutes.
  5. Discard food held in the temperature danger zone for more than 4 hours.

VERIFICATION AND RECORD KEEPING: