Hazard Analysis Critical Control Points
Standard Operating Procedure Manual
Healthcare Facilities
v. 2022.01
Powerlink, 24562 Romano, Warren, MI. 48091
Introduction
Hazard Analysis Critical Control Points (HACCP) Food Safety was developed for NASA in the 1960s, HACCP
represents a logical step forward in today’s food safety management. This food safety approach was been adopted
by the USDA, FDA, and numerous state and local health departments. It is a systematic approach to construct a
food safety program designed to reduce the risk of foodborne hazards by focusing on each step of the food
preparation process- from receiving dock, to storage, to preparation, to cook, to hold, to foodservice. Serving safe
food is a serious and critical responsibility for our Hospitality and Culinary Team professionals and is a key aspect of
a healthy environment. When properly implemented, HACCP-based food safety programs help ensure the safety
of the meals served to the Residents, their quests and staff in a healthcare facility.
Three main concepts essential in developing this program:
1. Sanitation; avoid cross contamination; all food preparation areas are clean and sanitary,
2. Temperature control; means keeping cold foods cold and hot foods hot, and
3. Standard Operating Procedures (SOPs); can be used both for sanitation and to verify that proper
temperature are being observed.
The goal of HACCP is to prevent foodborne illness before it can occur by implementing an effective system of
controls:
• Identify time/temperature control for safety foods;
• Identify points at which foods may become unsafe;
• Identify the points at which danger can be eliminated or controlled, so one can:
o Monitor the process and document key data.
o Intervene to reduce or eliminate hazards wherever possible.
Powerlink foodservice employees, kitchen supervisors and managers are trained to use the Standard Operating
Procedures (SOPs) developed for this HACCP based food safety program.
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Food Preparation Action Plan
1. The monthly menu is posted in the kitchen.
2. The menu items available for service are listed on the Daily Meal Production Log.
3. All menu items are evaluated to determine which of the three processes is applicable and to identify the
appropriate control measures and critical control points using the Process Approach Method.
4. Process 1, 2 or 3 is listed on the Daily Meal Production Log and.
5. Critical Control Points (CCPs) are identified on the standardized recipes.
HACCP: Process Approach:
Process 1 – No Cook
Keep Food Below: 41 F
Control Measures CCP:
Ñ Cold holding – critical limits is 41 F or below SOP:
Ñ Personal Hygiene
Ñ Washing Fresh Fruits and Vegetables
Ñ Limiting time in the danger zone to inhibit bacterial growth and toxin production (e.g.; holding at room
temperature for 4 hours and then discarding)
Ñ Verifying receiving temperatures of food
Ñ Date marking of ready-to-eat food
SOP:
Ñ HACCP: 110-00; Preparing Cold Foods
Process 2- Cook and Same Day Service
Cook to Correct Temperature: Serve at 140 F or above.
Control Measures CCP:
Ñ Cooking to destroy bacteria and other pathogens.
SOP:
Ñ HACCP: 106-00; Cooking and Holding Temperatures
Ñ HACCP: 109-00; Holding Foods
Ñ HACCP: 111-00; Preparing and Cooking Hot Foods
Process 3 – Cook, Cool, Reheat, Serve
Limit Time in the Danger Zone: 41 F – 140 F
Control Measures CCP:
Ñ Cooking to destroy bacteria and other pathogens
Ñ Reheating for hot holding, if applicable SOP:
Ñ Cooling to prevent the outgrowth of spore-forming bacteria
SOP:
Ñ HACCP: 107-00; Cooling Foods
Ñ HACCP: 112-00; Reheating Foods and Leftovers
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SOP Table of Contents
HACCP: 100-00 Food and Nutritional Services …………………………………………………………………………………………………… 06
HACCP: 101-00 Director of Food and Nutritional Services …………………………………………………………………………………. 08
HACCP: 102-00 CCP: Standardized Quantity Recipe …………………………………………………………………………………………… 10
Standardized Recipe …………………………………………………………………………………………………………. 11
HACCP: 103-00 Food Borne Illnesses …………………………………………………………………………………………………………………. 12
Commonly Identifiable Ingestible Illness Producing Organisms ……..…………………………………. 15
HACCP: 104-00 Implementation and 7 Principles ………………………………………………………………………………………………. 16
HACCP: 105-00 Critical Control Points Tree ………………………………………………………………………………………………………… 19
CCP Decision Tree …………………………………………………………………………………………………………….. 20
HACCP: 106-00 Cooking and Holding Temperatures ….……………………………………………………………………………………….. 21
HACCP: 107-00 Cooling Foods …….…………………………..……………………………………………………………………………………..….. 25
HACCP: 108-00 Thawing Foods ….……………………………………………………………………………………………………………………….. 28
HACCP: 109-00 Holding Foods ……………………………………………………………………………………………………………………………. 30
HACCP: 110-00 Preparing Cold Foods …………………………………………………………………………………………………………………. 33
HACCP: 111-00 Preparing and Cooling Hot Foods ………………………………………………………………………………………………. 35
Color-Coded Cutting Boards ……………………………………………………………………………………………… 37
HACCP: 112-00 Reheating Food (Leftovers) ………………………………………………………………………………………………………… 38
HACCP: 113-00 Service Temperatures ………………………………………………………………………………………………………………… 40
HACCP: 114-00 Service of Food ………………………………………………………………………………………………………………………….. 42
HACCP: 115-00 Preventing Contamination at Food Bars …………………………………………………………………………………….. 44
HACCP: 116-00 Transportation of Food from Central Kitchens to Satellite Locations …………………………………………. 46
HACCP: 117-00 Snack Lunches ……………………………………………………………………………………………………………………………. 47
HACCP: 118-00 Using Suitable Utensils When Handling Ready-to-Eat Foods ……………………………………………………… 48
HACCP: 119-00 Washing Fruits and Vegetables ………………………………………………………………………………………………….. 50
HACCP: 120-00 Food Safety in Emergency Situations …………………………………………………………………………………………. 52
HACCP: 121-00 Responding to a Food Borne Illness Compliant ………………………………………………………………………….. 54
HACCP: 122-00 Responding to a Foreign Object Compliant ………………………………………………………………………………… 56
HACCP: 123-00 Use of Thermometers ………………………………………………………………………………………………………………… 57
HACCP: 124-00 Calibration of Thermometers …………………………………………………………………………………………………….. 58
HACCP: 125-00 Tasting Method …………………………………………………………………………………………………………………………. 59
HACCP: 126-00 Cleaning & Sanitizing Food Contact Surfaces ……………………………………………………………………………… 60
HACCP: 127-00 Cleanliness & Sanitation of the Cafeteria …………………………………………………………………………………… 63
HACCP: 128-00 Equipment Cleaning and Sanitizing ……………………………………………………………………………………………. 65
HACCP: 129-00 Machine Ware Washing High temperature ……………………………………………………………………………….. 67
HACCP: 130-00 Ice Machine Usage …………………………………………………………………………………………………………………….. 69
HACCP: 131-00 Facility and Equipment Maintenance …………………………………………………………………………………………. 70
HACCP: 132-00 Employee Health and Personal Hygiene …………………………………………………………………………………….. 72
HACCP: 133-00 Hand Washing ……………………………………………………………………………………………………………………………. 75
HACCP: 134-00 Glove and Utensil Use ………………………………………………………………………………………………………………… 77
HACCP: 135-00 Contact of Operation & Compliance ………………………………………………………………………………………….. 79
HACCP: 136-00 Employee Breaks and Meals ………………………………………………………………………………………………………. 81
HACCP: 137-00 Employee Eating and Drinking in the Workplace ……………………………………………………………………….. 82
HACCP: 138-00 Visitors to Foodservice ………………………………………………………………………………………………………………. 83
HACCP: 139-00 Purchasing …………………………………………………………………………………………………………………………………. 84
HACCP: 140-00 Receiving ……………………………………………………………………………………………………………………………………. 85
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HACCP: 141-00 Date Marking Ready-to-Eat Potentially Hazardous Food …………………………………………………………… 87
HACCP: 142-00 Storage ……………………………………………………………………………………………………………………………………….89
Food Storage Layout …………………………………………………………………………………………………………. 91
HACCP: 143-00 Integrated Pest Management ……………………………………………………………………………………………………. 92
HACCP: 144-00 New Employee Orientation ……………………………………………………………………………………………………….. 95
Addendum Table of Contents
Addendum A: Summary of Monitoring and Verifying Records ……………………………………………………………………………. 97
Addendum B: Summary of Corrective Action ……………………………………………………………………………………………………… 99
Addendum C: Reheating Log …………………………………………………………………………………………………………………………….. 104
Addendum D: Cooking Log ……………………………………………………………………………………………………………………………….. 105
Addendum E: Temperature Danger Zone …………………………………………………………………………………………………………. 106
Addendum F: Cooling Log ……………………………………………………………………………………………………………………………….. 107
Addendum G: Temperature Log ……………………………………………………………………………………………………………………….. 108
Addendum H: Freezer Log ………………………………………………………………………………………………………………………………… 109
Addendum I: Damaged or Discarded Log …………………………………………………………………………………………………………. 110
External Support Documentation
Thermometer Calibration Log; Orange Quality Control QMS
Food Safety Checklist; Orange Quality Control QMS
Employee Food Safety Training Record; MS SharePoint
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Effective Date: 05.05.2021 Policy Title: Food and Nutrition Services (FANS)
Review Date: 05.05.2022
Revised Date: Policy Number: HACCP – 100 -00
Oversight Level: Area Vice President CMS Number: F804 & 805
Department: Food and Nutrient Services
Administrative Level: Director of Operations & Compliance
1. Overview
The purpose of the FANS is to provide high quality, nutritious, palatable, and attractive meals in a safe, sanitary
manner. Food will be prepared in a form to accommodate patient/resident allergies, intolerances, and personal,
religious, and cultural preferences based on reasonable efforts. Therapeutic diets will be served as prescribed
by the attending physicians or their designee.
2. Policy
The department will follow policies and procedures developed in accordance with local, state and federal
regulations and will plan, organize, and evaluate all aspects of food and nutrition services.
3. Scope
3.1. Provide food and drink that is nutritious, palatable, attractive, and at a safe and appetizing temperature
to meet individual needs.
3.2. Promote optimal nutrition status of each individual through medical nutrition therapy (MNT), in
accordance with written orders for nutrition care and consistent with each individual’s physical, cultural,
and religious needs and personal preferences.
3.3. Provide the highest quality food possible at a cost consistent with the facility’s budget guidelines.
3.4. Establish standards for planning menus, preparing, and serving food, and controlling food costs.
3.5. Periodically evaluate the work of the department for the purpose of quality assurance and performance
improvement.
3.6. Provide the services of a The Director of FANS.
3.6.1.Works under the supervision of the qualified dietitian.
3.6.2.Certified as Certified Dietary Manager (CDM) and Certified Food Protection Professional (CFPP) from
an accredited institution.
3.6.3.Show competencies in:
3.6.3.1. Nutrition
3.6.3.2. Foodservice
3.6.3.3. Customer Management
3.6.3.4. Sanitation
3.6.3.5. Business Operations
3.6.3.5.1. Is ultimately responsible for assuring safe, wholesome, high quality food and
patient/ resident satisfaction.
3.6.3.5.2. Directs the food and nutrition services department.
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3.6.3.5.3 Participates in resident care planning and assists with clinical documentation in
the medical record (in long-term care [LTC] facilities.
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Effective Date: 05.05.2021 Policy Title: Director of Food & Nutrition Services
Review Date: 05.05.2022
Revised Date: Policy Number: HACCP – 101 -00
Oversight Level: Area Vice President CMS Number: F800 & 801
Department: Food and Nutrient Services
Administrative Level: Director of Operations & Compliance
1. Overview
A Certified Dietary Manager (CDM) / Certified Food Protection Professional (CFPP) credentialed from a
recognized agency for the Association of Nutrition & Food Service Professionals is the minimal requirement to
lead and manage our Culinary Kitchen Staff.
2. Policy
A well-trained food and nutrition services manager will assure that instructions for food and nutrition services
department are properly carried out, and that all local, state and federal food, food safety and assure all
sanitation regulatory requirements are met.
3. Purpose
3.1. The Director of Food and Nutrition Services will ensure:
3.1.1. Culinary Kitchen Staff (Staff) will be trained, assisted and encouraged as needed.
3.1.2. Employees will be free from symptoms of contagious diseases.
3.1.3. Written work schedules will be posted in advance.
3.1.4. Food will be procured from sources approved or considered satisfactory by federal, state and/or
local authorities.
3.1.5. Food will be prepared in a manner that prevents food borne illness. Staff will follow proper
sanitation and food handling practices. Food will be served as soon as possible after it has been
prepared, and at the proper temperature to assure safe and palatable food.
3.1.6. Food will be purchased, stored, prepared, and used in a way to maintain a budget within financial
goals set by the Area Vice President.
3.1.7. Standardized recipes will be followed and should include:
3.1.7.1. Amount of ingredients, either by weight or volume
3.1.7.2. Method of combining ingredients
3.1.7.3. Cooking or baking temperatures and approximate time required
3.1.7.4. Size, shape and type of pan to be used, and amount for each pan
3.1.7.5. Adjustments for yield to the number of meals served in the facility: total yield, the size of
one serving portion, and the number of portions per pan or the yield in cups, quarts or
gallons
3.1.8. Food waste will be prevented.
3.1.9. Food will be prepared according to procedures that minimize fatigue and save time for employees
(i.e. work simplification methods).
3.1.10. Proper equipment and tools for safe and efficient food preparation will be available.
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3.1.11. Equipment and tools will be properly used, cleaned and sanitized, and kept in good repair.
3.2. Menus will provide a variety of foods acceptable to the individuals being served.
3.3. Food served will be attractive, palatable and meet the dietary needs of the individuals being served.
4. Scope
4.1. The director of food and nutrition services will be responsible for maintaining a department budget and
cost per-patient-day that meets goals set by the Area Vice President.
4.2. Meet routinely with facility administrator to determine and evaluate success toward meeting stated goals.
5. Procedure
5.1. Complete monthly and annual inventory of raw food and supplies.
5.2. Maintain strict inventory control procedures to prevent theft or use of unnecessary food products and
supplies.
5.3. Follow the “first in, first out” (FIFO) method to use all food before it expires.
5.4. Review menus prior to completing food orders.
5.5. Review invoices to assure that they accurately reflect deliveries of food and supplies.
5.6. Returns damaged products to vendors and assure refunds are granted as appropriate.
5.7. Reviews census and adjust production plans accordingly.
5.8. Monitor food production records for portion control and/or over-production.
5.9. Monitor for excessive plate waste, changing menus if appropriate.
5.10.Review food purchasing and production as needed to evaluate cost effectiveness.
5.11.Rotate emergency supplies into the menu to use prior to expiration.
5.12.Review inventory of and use of beverages, supplements, and snacks sent to nursing units, to assure use
by expiration dates and assess for excessive use or theft.
5.13.Assure food purchased for other departments (activities, nursing, etc.) is billed accordingly.
5.14.Assure guest trays, staff trays, and other sales are applied to the appropriate budget line-item.
5.15.Adjust staffing as needed based on census and special events.
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Effective Date: 05.05.2021 Policy Title: CCP: Standardized Quantity Recipe
Review Date: 05.05.2022
Revised Date: Policy Number: HACCP – 102 -00
Oversight Level: Area Vice President CMS Number: F804
Department: Food and Nutrient Services
Administrative Level: Director of Operations & Compliance
1. Overview
Standardized Quantity Recipes are required for all breakfast, lunch, dinner and snack menu items, including
a la carte menu items.
2. Policy
Each recipe must reflect all the actual ingredients and precise preparation practices used.
3. Scope
3.1 Recipes should include the following:
3.1.1 Recipe name
3.1.1 Recipe number
3.1.2 HACCP Food Preparation Process Category
3.1.3 Number of portions that the recipe yields
3.1.4 Portion size
3.1.5 Contribution to the meal pattern; breakfast, lunch, dinner or snack
3.1.6 All ingredients (include the ingredient form; dehydrated, fresh, frozen, canned)
3.1.7 Accurate scale weight; pounds and/or ounces or volume measure; cup, fluid ounce, pint,
quart, gallon, etc. of each ingredient
3.1.7.1 Preparation procedures; streamed, boiled, baked or fried; if fried, specify type of fat
used; instructions for how to prepare, cook, serve, reheat the item
3.1.7.2 Equipment and utensils to be used; cooking and serving equipment to be used in
preparing and serving the recipe
3.1.8 Clearly identified HACCP Critical Control Points (CCP).
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Effective Date: 05.05.2021 Policy Title: Foodborne Illnesses
Review Date: 05.05.2022
Revised Date: Policy Number: HACCP – 103 -00
Oversight Level: Area Vice President CMS Number: F880
Department: Food and Nutrient Services
Administrative Level: Director of Operations & Compliance
1. Overview
The director of food and nutrition services will implement a food safety system to prevent food borne illness.
2. Policy
Food and nutrition services staff will be well trained on food safety policies and procedures. Supervisors will
monitor staff and correct any problems or concerns at the time they occur.
3. Definition
3.1 Food borne illness (FBI); is an illness that is transmitted to humans through food. A food borne outbreak is
when 2 or more people have the same illness after ingesting a common food. Contamination is caused by
harmful substances present in foods or added to foods (usually accidentally by food handlers). A hazard is
a food product that may cause health risk to customers.
Food hazards may be biological, chemical or physical. Biological hazards account for 93% of all FBI (survival
and growth of bacteria and viruses). Chemical hazards account for approximately 4% of all FBI: toxins, heavy
metals, pesticides, cleaning compounds, and food additives/preservatives. Physical hazards may include
foreign objects such as metal, glass, plastic or wood. Cross contamination occurs when harmful substances
are transferred from one source (i.e. hands, food contact surfaces, unsanitary cleaning cloths, raw foods)
to the food. It is vital to control the growth of bacteria during food storage and preparation because raw
or uncooked food may naturally contain pathogenic organisms (i.e. bacteria such as salmonella in poultry).
The U.S. Department of Health and Human Services Food Code uses 41 F for cold foods and 135 F for hot
foods. However, temperatures may vary from state to state. Please check state regulations for appropriate
temperature ranges. In addition, some people find that a temperature danger zone of 40 F to 140 F is easier
for staff to learn and remember. The food service manager and the registered dietitian nutritionist (RDN)
should determine the appropriate temperature ranges for the food service operation.
4. Scope
4.1. Staff will be aware of the following sources of food-borne organisms in food service:
4.1.1. Humans (nose and throat, hands, infections, feces and clothing): Poor personal hygiene; poor
hand washing practices.
4.1.1.1. Foods of animal origin (poultry, meat, eggs, fish/shellfish): Inadequate cooking
and improper holding temperatures; unsafe food sources; cross contamination.
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4.1.1.2. Foods of plant origin (due to contaminated soils and water): Unsafe food sources; cross
contamination.
4.1.2. Contaminated equipment: Improper sanitation; cross contamination.
4.1.3. Improper handling or cross contamination of ice.
4.2. Staff will understand that some individuals are at a higher risk of FBI: older adults, children, pregnant
women, and immune-compromised individuals, those who have had recent surgery or have chronic illness.
4.3. Staff will recognize potentially hazardous foods because of their protein content, moisture content and
food source. They are referred to as time/temperature controlled for safety (TCS) foods-Staff will be
careful when handling:
4.3.1. Milk and milk products
4.3.2. Poultry
4.3.3. Fish and shellfish
4.3.4. Soy protein (Tofu) foods
4.3.5. Shell eggs/ unpasteurized eggs
4.3.6. Meat, beef and pork
4.3.7. Sliced or cut melon
4.3.8. Baked or boiled potatoes
4.3.9. Raw seeds and sprouts
4.4. The leading cause of FBI is improperly cooled foods, followed by:
4.4.1. Food not thoroughly heated or cooked
4.4.2. Infected employees/poor personal hygiene
4.4.3. Food prepared a day or more in advance of serving
4.4.4. Raw, contaminated ingredients added to food
4.4.5. Food left too long at temperatures that favor bacterial growth
4.4.6. Failure to reheat food to temperatures that kill bacteria
4.4.7. Cross contamination - cooked food contaminated by raw food (ex. cooked vegetables
contaminated by raw chicken), equipment not properly cleaned/sanitized, mishandling of food by
employees
5. Procedure
5.1. There are certain critical control points at which food is handled when contamination or bacteria growth
can be prevented. Typical food flow as it processed in a commercial kitchen:
• Receive – Store – Prepare – Cook – Cool – Reheat – Hot Hold Serve
Most operations handle food at every step.
The requirement is to eliminate or reduce significantly the possibility of a hazard or food borne illness
(FBI), and/or prevent a hazard from happening. The most Critical Control Points (CCP) occur during and
along the food flow:
5.1.1 Cooking
5.1.2 Cooling
5.1.3 Holding
5.1.4 Re-heating
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5.2 At each of these critical control points, staff should ask the following questions and take action as
appropriate:
5.2.1 Can the food become contaminated?
5.2.2 Can the contaminants increase?
5.2.3 Will the contaminants survive?
5.2.4 Can hazards be prevented with corrective actions?
5.2.5 Can hazards be prevented, eliminated or reduced in steps later in the handling process?
5.2.6 Can CCP’s be monitored?
5.2.7 How will CCP’s be measured?
5.2.8 Can CCP’s be documented?
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Commonly Identifiable Ingestible Illness – Producing Organisms
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Effective Date: 05.05.2021 Policy Title: Implementation and 7 Principles
Review Date: 05.05.2022
Revised Date: Policy Number: HACCP – 104 -00
Oversight Level: Area Vice President CMS Number: F812
Department: Food and Nutrient Services
Administrative Level: Director of Operations & Compliance
1. Overview
The facility food and nutrition services department will utilize a Hazardous Analysis Critical Control Points
(HACCP) centered system to prevent food borne illness (FBI). HACCP is a food safety system with a focus
on preventative controls.
2. Policy
2.1 A HCCAP system is to implemented at each Powerlink (PL) Foodservice managed system.
3. Scope
3.1 Set up guidelines for critical control points (CCPs).
3.2 Define standards, which must be met at each of the CCPs. They must be:
3.2.1 Measurable, and
3.2.2 Monitored at any given time.
3.3 Standards should include:
3.3.1 Specific cooking times and internal temperatures.
3.3.2 Specific holding and cooling instructions.
3.3.3 Directions for hand washing and sanitizing equipment where appropriate.
3.3.4 Systems to assure foods are properly covered, labeled and dated
3.4 Enforce all standards (time, temperature, holding/cooling, hand washing, sanitizing, covering,
dating, etc.).
3.4.1. Include this information in standardized recipes.
3.5 Monitor CCPs.
3.5.1 Monitor Temperature Control for Safety Foods (TCSs) through the preparation process
and identify hazards.
3.5.2 Assign one person to be responsible for each area of CCP monitoring.
3.5.3 Make corrections as needed immediately upon identifying a hazard.
3.5.4 Keep accurate records of any CCP issues.
3.6 Take corrective actions.
3.6.1 Implement corrective guidelines.
3.6.2 Explain to staff why there is a problem or potential problem – conduct an Inservice
Meeting.
3.6.3 Determine corrections based on facts.
3.6.4 Develop measurable goals.
3.6.5 Teach staff how to decide if food should be discarded.
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3.6.6 Maintain records of all corrective actions taken.
3.7 Document findings.
3.7.1 Set up a record keeping system to document monitoring and corrective efforts.
3.7.2 Post signage in kitchen to re-enforce TCS and documentation.
3.7.3 Review records daily to assure systems are working.
3.7.4 Investigate immediately if you think records indicate potential problems.
3.7.5 Have a thorough HACCP /TCS manual available for reference.
3.7.6 Keep all records on file.
3.7.7 Keep all food service-related laws available as a reference.
3.8 Verify that the HACCP system is working.
3.8.1 Analyze records to determine whether changes in systems are needed.
3.8.2 Review any problems to see whether they were corrected.
3.8.3 Inspect the kitchen and observe food preparation to verify systems are working.
3.8.4 Take random food samples to be evaluated.
3.8.5 Take corrective actions as needed.
4. Procedure
4.1 The facility staff will follow the seven HACCP principles:
4.1.1 Identify hazards and risks and develop preventive measures to improve food safety.
4.1.2 Review menus and recipes and identify time/temperature control for safety foods (TCS)
foods, or complicated multiple step recipes that can be influenced by time or
temperature.
4.1.3 Review how staff handles non-time/temperature control for safety foods.
4.2 Is there a risk of cross contamination?
4.2.1 Review suppliers, personnel and equipment.
4.2.2 Is staff trained in proper food handling?
4.2.3 Is staff clean and free of disease, cuts, and infections?
4.2.4 Does staff handle equipment properly?
4.2.5 Does staff handle food properly?
4.2.6 Is equipment up to date, clean and sanitary?
4.2.7 What can reasonably and safely be monitored to assure food safety?
4.3 Some TCS with multiple food handling steps may be more safely purchased as a prepared item,
which only requires heating and serving.
4.3.1 Determine which foods have the potential to cause severe hazards and determine the
probability of occurrence.
4.3.2 Avoid food items that pose the greatest risk of FBI.
4.4 Identify critical control points (CCPs) and develop a prevention plan.
4.4.1 Identify the points during food preparation where hazards can be prevented or
controlled through:
4.4.2 Good personal hygiene.
4.4.3 Preventing cross contamination.
4.4.4 Proper cooking temperatures and times, and proper internal temperatures.
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4.4.5 Rapid cooling.
4.4.6 Proper re-heating and holding temperatures.
4.4.7 Specific sanitation procedures.
4.4.8 Preparation ahead of time.
4.5 Identify all steps of food preparation that need to be monitored.
4.5.1 Hand washing/contamination of hands.
4.5.2 Recipes need to include all CCPs as appropriate (receiving, holding, serving, cooling,
reheating).
4.5.3 Sanitary equipment and surfaces.
4.5.4 Time and temperature (avoiding the temperature danger zone).
4.5.5 Cross contamination.
4.5.6 Develop guidelines to prevent hazards at each step (this can be done on a flow chart).
4.5.7 Wash hands before beginning preparation.
4.5.8 Utilize clean, sanitized equipment.
4.5.9 Utilize gloves if coming in direct contact with food, and change gloves as often as
needed.
4.5.10 Maintain temperature at less than 41 F or greater than 135 F during preparation.
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Effective Date: 05.05.2021 Policy Title: Critical Control Points Tree
Review Date: 05.05.2022
Revised Date: Policy Number: HACCP – 105 -00
Oversight Level: Area Vice President CMS Number: F813
Department: Food and Nutrient Services
Administrative Level: Director of Operations & Compliance
1. Overview
HACCP decision tree tool will be used to decide whether a hazard control point is a critical point (CCP); a
point in which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce
it to an acceptable level.
2. Policy
2.1 Apply the HACCP decision tree to each hazard at each food production (process) step. HACCP.
2.2 Maintain a copy of the CCP Tree and record of the decisions, answers to the four questions, for analysis
for periodic reviews of the overall food safety program. In event of a foodborne illness, review
decisions.
3. Scope
Maintain documentation of activities related to monitoring and corrective actions to provide proof that
reasonable care was exercised in the operation of the food safety program.
4. Procedure
4.1 Record responses to the questions (yes or no):
4.1.1 Q1. Do control preventative measure(s) exist? This refers to control measures.
4.1.2 Q2. Is the step specifically designed to eliminate or reduce the likely occurrence of a hazard
to an acceptable level? This refers to the process step (not the controls).
4.1.3 Q3. Could contamination with identified hazard(s) occur in excess of acceptable level(s) or
could these increase to unacceptable levels? Consider this in terms of 'if you lost control'.
4.1.4 Q4. Will a subsequent step eliminate identified hazard(s) or reduce likely occurrence to an
acceptable level? Refers to whether there is another process step further on in the process
flow diagram that will eliminate identified hazard(s) or reduce likely occurrence to an
acceptable level.
4.2 If in doubt over the answer to a question, assume the worst situation until additional evidence to say
otherwise.
4.3 A Maintain a copy of the CCP Tree and record of the decisions, answers to the four questions, for
analysis for periodic reviews of the overall food safety program. In event of a foodborne illness,
documentation of activities related to monitoring and corrective actions can provide that reasonable
care was exercised in the operation of the food safety program.
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CCP Decision Tree
20
Effective Date: 05.05.2021 Policy Title: Cooking and Holding Temperatures
Review Date: 05.05.2022
Revised Date: Policy Number: HACCP – 106 -00
Oversight Level: Area Vice President CMS Number: F880
Department: Food and Nutrient Services
Administrative Level: Director of Operations & Compliance
1.0 Overview
Food and nutrition services staff will be educated and supervised on all HACCP policies and procedures.
2.0 Policy
2.1 Educate and monitor food and nutrition services staff on the following:
2.1.1 Hand Washing:
2.1.1.1 Train staff to wash hands prior to working with food, after using the restroom or
soiling hands in any way.
2.1.2 The Time-Temperature Connection:
2.1.2.1 Limiting the time that food is in the Temperature Danger Zone (TDZ).
2.1.2.2 The TDZ: Food must be held >135 F or <41 F.
2.1.2.3 Limit the time that food is in the TDZ to no more than 4 hours combined total for
all preparation (thawing, preparation, cooling and re-heating).
3.0 Scope
3.1 Minimal Safe Internal Cooking and Holding Temperatures:
3.1.1 At 165 F
3.1.1.1 Poultry; chicken, turkey, duck, goose- whole, parts or ground
3.1.1.2 Soups, stews, stuffing, casseroles, mixed dishes
3.1.1.3 Stuffed meat, poultry, fish and pasta
3.1.1.4 Leftovers; to reheat
3.1.1.5 Food, covered, cooked in microwave oven
3.1.2 At 155 F
3.1.2.1 Hamburger, meatloaf and other ground meats or fish
3.1.2.2 Fresh shell eggs – cooked and held for service (i.e. scrambled)
3.1.3 At 145 F
3.1.3.1 Beef, corned beef, pork, ham and roasts
3.1.3.2 Beef, lamb, veal, pork, steaks and chops
3.1.3.3 Fish and shellfish
3.1.3.4 Fresh shell eggs; broken, cooked and served immediately
3.1.4 At 140 F
3.1.4.1 Ham, other roasts; processed and fully cooked
3.1.4.2 Fruits and vegetables that are cooked
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4.0 Procedure
4.1 Prevent Cross Contamination and Employee Contamination
4.1.1 Preparation: Avoid the TDZ, prevent cross contamination and employee contamination.
4.1.2 Cooking: Final internal temperatures as noted earlier.
4.1.3 Hot holding: >135 F, cover and stir often.
4.1.4 Cooling: Safe cooling to <41 F within 4 hours, or to 70 F in 2 hours and from 70 F to 41 F in
4 hours (not to exceed 6 hours).
4.1.5 If food drops <135 F, reheat to 165 F for minimum of 15 seconds.
4.2 Essentials of Cooling
4.2.1 Cool from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours (not to exceed 6 hours).
If food is not cooled to 41 F within 6 hours, reheat to 165 F for at least 15 seconds (within 2
hours) and discard if not served
4.2.2 Immediately. This includes mechanically altered foods. Take temperatures frequently to
determine if altered methods are needed.
4.2.3 Cut food into smaller pieces. Cut meat into pieces no more than 3” thick. Divide food into
several smaller batches, and in containers that permit the food to cool rapidly. Place smaller
amounts in pre-chilled stainless-steel pans.
4.2.4 Place pans in an ice bath and stir foods as they cool, then refrigerate (ice bath should contain
more ice than water). Avoid cooling foods in storage refrigerators or freezers. (This can bring
the total temperature of the unit up to an unsafe level.)
4.2.5 Place cooling items on top shelf of refrigerator or freezer- uncovered or loosely covered in
2” shallow pans and stir every 15 to 60 minutes.
4.2.6 Allow air to circulate around the food.
4.3 Safe Thawing Practices
4.3.1 Thaw meat, fish and/or poultry in a refrigerator in a drip proof container and in a way that
prevents cross contamination (on a lower shelf with nothing underneath or near it).
4.3.2 Completely submerge the item in clean running water (<70º F) that is running fast enough
to agitate and float off loose ice particles.
4.3.3 Thaw the item in a microwave oven using the defrost mode only if it is to be cooked
immediately after thawing.
4.3.4 Thaw as part of the cooking process.
4.4 Food temperatures for Meal Service
4.4.1 Check to be sure the staff takes food temperatures correctly and records temperatures.
4.4.2 Teach staff what to do if temperatures are in the TDZ. Be sure temperatures are taken again
halfway through tray line to assure safety.
4.5 Test Trays
4.5.1 When temperatures are poor, take immediate action.
4.5.2 Consider taking the problem to the quality assurance committee if necessary. Other
departments may be involved with the problem and therefore, need to be involved with the
solution.
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4.6 Refrigerator/Freezer Temperatures
4.6.1 Take the internal temperatures of each unit.
4.6.2 Periodically, take internal temperatures of foods in the unit.
4.6.3 Consistently schedule a plan to take the internal temperature of cooling foods to assure
proper cooling.
4.6.4 If temperatures are poor (< 41 F for refrigerators or > 0 F for freezers), call immediately for
repair. Assess safety of foods in the unit and discard any questionable foods. Transfer safe
foods to a temperature-controlled refrigerator/freezer.
4.7 Dishwashing (machine)
4.7.1 Staff know how to monitor equipment to r=ensure that it is functioning properly.
4.7.2 Be sure the wash and rinse temperatures are appropriate for the dish machine.
4.7.3 Document temperatures regularly on a temperature log.
4.7.4 Use one staff person to load dirty dishes and another to pull clean dishes.
4.7.5 Air Dry. Use drying racks if needed; do not stack dishes immediately before or after washing.
4.7.6 Dishware is stored in a clean, dry location and not exposed to splash, dust, or other
contamination, and covered or inverted.
4.7.7 Silverware - special guidelines: run silverware through twice (once with silverware spread
out on a dish rack and once with bowls of the silverware upright in a holder). Train staff to
pull silverware without touching mouthpieces with their hands.
4.7.8 Sanitizing solution must be at level required per manufacturer’s instructions.
4.7.9 Staff know the proper chemical sanitization testing.
4.7.10 Staff ensure dishwater temperatures are:
4.7.10.1 For a stationary rack, single temperature machine, 165 F.
4.7.10.2 For a stationary rack, dual temperature machine 150 F.
4.7.10.3 For a single tank, conveyor, dual temperature machine 160 F.
4.7.10.4 For a multi-tank, conveyor, multi-temperature machine 150 F, or
4.7.10.5 For the wash solution in spray-type washers that use chemicals to sanitize, less
than 120 F.
4.8 Dishwashing (manual)
4.8.1 Manual dishwashing water temperature solution shall be maintained to no less than 101 F.
4.8.2 After washing and rinsing dishes are sanitized by immersion in either:
4.8.2.1 Hot water, at least 171 F for 30 seconds; or
4.8.2.2 A Chemical sanitizing solution, if explicit manufacturing instruction are as
follows
4.8.2.2.1 Chlorine 50 – 100 ppm minimum 10 second contact time contact time
4.8.2.2.2 Iodine: 12.5 ppm minimum, 30 second
4.8.2.2.3 QAC space (quaternary): 150 – 200 PPM concentration and contact
time per manufacturer’s instructions.
4.9 Receiving
4.9.1 Take food temperatures upon receiving. Be sure the vendors have refrigerated trucks that
are clean and in good repair.
4.9.2 Label and date foods and put foods away promptly.
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4.9.3 Check temperatures upon delivery and reject any damaged goods: Cans dented on the
seams, refrigerator or freezer foods at improper temperatures, damaged boxes of dry goods
that expose the foods, etc.
5.0 Crisis Management (if an FBI does occur):
5.1 Obtain complete and reliable information.
5.2 Evaluate the complaint and take immediate action to correct the problem.
5.3 Deal with regulatory agencies in a positive manner.
5.4 Reapply HACCP guidelines, and make corrections as needed to prevent it from recurring.
24
Effective Date: 05.05.2021 Policy Title: Cooling Foods
Review Date: 05.05.2022 HACCP – 107 -00
Revised Date: Policy Number:
Oversight Level: Area Vice President CMS Number: Food and Nutrient Services
Department: Director of Operations & Compliance
Administrative Level:
1. Overview
When cooked food will not be served right away (or is left over and can be saved), it must be cooled as
quickly as possible to prevent microbial growth. Temperatures will be taken during the cooling process
to make sure that time and temperature standards are met to ensure the safety of food served.
2. Policy
There are two acceptable methods of cooling foods outlined below. Employees involved in the cooling
process of food must observe the following procedures:
2.1 One-stage (four hour) method:
2.1.1 Cool hot cooked food from 140 F to 70 F within 6 hours, provided that food is cooled
from 140 F to 70 F in less than or equal to 2 hours, and food is cooled from 70 F to less
than 40 F within the remaining time.
2.1.2 Take temperatures at 4 hours to make sure that the appropriate temperature was
reached.
2.1.3 Reheat food to 165 F for 15 seconds if food has not cooled to 40 F in 4 hours.
2.1.4 Chill prepared, ready-to-eat foods such as Tuna Salad and cut melons from 70 F to 40
F or below within four hours. Take corrective action immediately if ready-to-eat food
is not chilled from 70 F to 40 F or below within four hours.
2.1.5 Two-stage method (recommended by the FDA Food Code):
2.1.6 Cool hot cooked food from 140 F to 70 F or lower within 2 hours, and then
cool down to 40 F or lower within an additional four 4 hours, for a total
cooling time of 6 hours.
2.1.7 Take temperatures at the 2- and 6-hour intervals to make sure that
appropriate temperatures were reached.
2.1.8 Within 2 hours, reheat food to 165 F and hold for 15 seconds if food is not
cooled from 140 F to 70 F within less than 2 hours or from 70°F to 40 F in
the remaining time.
3. Scope
3.1 Factors that affect how quickly foods will cool down:
3.1.1 Size of the food being cooled; the thickness of the food or distance to its
center plays the biggest part in how fast a food cools.
3.1.2 Density of the food; the denser the food, the slower it will cool.
25
3.1.3 Container in which a food is stored; stainless steel transfers heat from
foods faster than plastic. Shallow pans allow the heat from food to
disperse faster than deep pans.
3.2 Food may not move through the temperature danger zone fast enough if the food is still hot
when placed in the cooler or freezer. The hot food may also raise the temperature of the
surrounding food items, placing them in the temperature danger zone (between 40 F -140 F.).
Always wait until hot foods have cooled to less than 140 F before placing them in the cooler.
4. Procedure
4.1 Methods for cooling foods:
4.1.1 Reduce the quantity of the food being cooled. Cut large food items into
smaller pieces or divide large containers of food into smaller containers.
4.1.2 Use ice-water baths. Divide cooked food into shallow pans or smaller pots
then place them in ice water. Stir food items frequently.
4.1.3 Add ice or water as an ingredient. This works for foods that contain water
as an ingredient, such as a soup or stew. The recipe can initially be
prepared with less water than is required. Cold water or ice can then be
added after cooking to cool the product and to provide the remaining
water required in the recipe.
4.1.4 Stir foods to cool them faster and more evenly. Ice paddles (plastic paddles
that are filled with water and frozen) and chill sticks can be used to stir
foods through the cooling process. Stirring food with these cold paddles
chills foods very quickly.
4.1.5 Pre-chill ingredients and containers used for making bulk items such as
salads.
4.2 Monitoring:
4.2.1 Use a clean, sanitized, and calibrated probe thermometer suitable for the
food being tested, to measure the internal temperature of the food during
the cooling process. A bi-metallic stem thermometer is adequate for
stews, casseroles, and dishes with a lot of liquid. A thermocouple or
thermistor thermometer is needed for meats and poultry.
4.2.2 Monitor temperatures of products every hour throughout the cooling
process by inserting a probe thermometer into the center of the food and
at various locations in the product.
4.3 Corrective Action:
4.3.1 Retrain any foodservice employee found not following the procedures in
this procedure.
4.3.2 Reheat cooked, hot food to 165 °F for 15 seconds and start the cooling
process again using a different cooling method when the food is:
4.3.2.1 Above 70 F and greater than 2 hours into the cooling
process; and
4.3.2.2 Above 41 F and 6 hours or less into the cooling process.
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4.3.3 Discard cooked, hot food immediately when the food is:
4.3.3.1 Above 70 F and more than 2 hours into the cooling process; or
4.3.3.2 Above 41 F and more than 6 hours into the cooling process after
the food has reached 70 F within the first 2 hours.
4.3.4 Use a different cooling method for prepared ready-to-eat foods when the
food temperature does not reach 70 F within 2 hours and/or if the food
does not reach 41 F in a total of 6 hours.
4.3.5 Discard prepared ready-to-eat foods when the food is above 41°F and
more than 6 hours into the cooling process
4.4 Verification & Recordkeeping:
4.4.1 Foodservice supervisors/ employees will record temperatures and
corrective actions taken on the Cooling Temperature Log.
4.4.2 Foodservice employees will record if there are no focus cooled any
working day by indicating “no foods Cooled” on the Cooling Temperature
Log.
4.4.3 The foodservice supervisor/ Director will verify that foodservice
employees are cooling food properly by visually monitoring
4.4.4 foodservice employees during the shift and reviewing, initialing, and
dating the temperature log each working day.
4.4.5 The Cooling Temperature Logs are to be kept on file for a minimum of 1
year.
4.5 Cooling of food not completed prior to the end of the day.
4.5.1 Follow a pre-determined method for cooling the food product. This
method is one that has been determined to adequately cool the food from
140 F – 40 F within 6 hours with 140 F – 70 F being reached within the first
2 hours.
4.5.2 Document the time that food is removed from a heat source and the time
that it reached 140 F or below.
4.5.3 The last food employee to leave the kitchen for the day should check the
temperature of the food and document the time and temperature. If the
food has been cooling for more than 2 hours and is not < 70 F, the food
must be discarded.
4.5.4 If food is not <40 F, but the total cooling time has exceeded 6 hours, the
food must be left under refrigeration, following the predetermined
method for cooling.
4.5.5 Upon returning to the kitchen the next morning, a foodservice employee
should check the temperature of all foods left cooling the prior business
day to assure that all temperatures are <40 F.
4.5.6 If a food is not < 40 F when the temperature is checked the next morning,
it must be discarded.
4.5.7 Securely cover all foods that have successfully reached 40 F.
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Effective Date: 05.05.2021 Policy Title: Thawing Foods
Review Date: 05.05.2022 HACCP – 108 -00
Revised Date: Policy Number:
Oversight Level: Area Vice President CMS Number: Food and Nutrient Services
Department: Director of Operations & Compliance
Administrative Level:
1. Overview:
All hot foods will be thawed using appropriate practices to ensure food safety.
2. Policy:
Dietary Staff thawing food must:
2.1 Use one of four acceptable methods for thawing foods.
2.2 Use the lowest shelf in the cooler for thawing raw meat to prevent cross contamination and
separate raw products from cooked and ready-to-eat products.
2.3 Do not refreeze thawed foods, unless they are first cooked.
3. Procedure:
Four acceptable methods for thawing food are:
3.1 Thaw foods in the refrigerator at 40 F or below. Never thaw foods at room temperature.
3.2 Thaw foods needed for immediate service under portable running water at 70 F or lower. Prepare
the product within 4 hours of thawing.
3.3 Thaw the product in the microwave if product will be cooked immediately in the microwave or by
conventional means.
3.4 There is no separate thawing- thawing occurs as part of the cooking process. This should only be
used for processed foods according to the package directions and never for bulk meats such as
ground beef, roasts, turkeys, etc.
4. Monitoring:
The unit supervisor will:
4.1 Reviewing thawing procedures to assure they are done correctly.
4.2 Take corrective action as necessary.
4.3 Use labels to monitor pulled dates or freezer charts to ensure FIFO of freezer products.
4.4 Follow up as necessary.
5. Corrective Action:
5.1 Retain any food service employee not found following the procedures of this SOP.
5.2 Discard improperly thawed foods.
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6. Verification and Record Keeping
6.1 The foodservice supervisor/ Director will verify that Dietary Aide are following procedures by
visually monitoring foodservice employees during all hours of operation.
6.2 The foodservice supervisor will complete the Food Safety Checklist daily.
6.3 The foodservice supervisor will record any discarded food in the food production sheet.
29
Effective Date: 05.05.2021 Policy Title: Holding Foods
Review Date: 05.05.2022 HACCP – 109 -00
Revised Date: Policy Number:
Oversight Level: Area Vice President CMS Number: Food and Nutrient Services
Department: Director of Operations & Compliance
Administrative Level:
1. Overview
All hot foods will be held hot (above 140 F) and cold foods will be held cold. (below 40 F). Foods
temperatures will be taken during holding to ensure the safety of food served. When in doubt about
the safety of food, it will be discarded.
2. Policy
Employees involved in the production or service of food must:
2.1 Holding Hot Foods:
2.1.1 Prepare and cook only as much food as is needed. Batch cooking is ideal for maintaining food
temperature and quality.
2.1.2 Use hot holding equipment that can keep hot foods at 140 F or higher.
2.1.3 Follow manufacturer’s instructions in using hot-holding equipment.
2.1.3.1 Steam table wells need to be filled with hot water to an appropriate level.
2.1.3.1 Keep foods covered to retain heat and to keep contaminants from falling into food.
2.1.4 Measure internal food temperatures at least every 2 hours using a probe or stem
thermometer. Record temperatures in a food temperature log.
2.1.5 Reheat foods only in appropriate cooking equipment (oven, steamer, microwave, steam-
jacketed kettle) to 165°F and holding for 15 seconds within 2 hours, then transfer to holding
equipment. Hot holding equipment should never be used to heat or reheat foods. Foods may
be reheated more than once, as long as foods are cooled properly; however, check food
quality, and discard if quality is compromised due to reheating.
2.2.6 Discard hot foods after 4 hours if they have not been properly held at or above 140°F.
2.2.7 Do not mix freshly prepared foods with foods being held for service to prevent cross
contamination.
2.2 Holding Cold Foods:
2.2.1 Use cold holding equipment that can keep cold foods at 40 F or lower.
2.2.2 Measure internal food temperatures at least every two (2) hours using a calibrated
thermometer. Record temperatures in a food temperature log.
2.2.3 Protect cold foods from contaminants with covers or food shields.
2.2.4 Place cold foods in pans or on plates first, never directly on ice. The only exceptions are
whole fruits and vegetables. Wash and sanitize drip pans after each use.
3. Monitoring
3.1 Use a clean, sanitized, and calibrated probe thermometer suitable for the food being tested, to
measure the internal temperature of the food during the cooling process. A bi-metallic stem
thermometer is adequate for stews, casseroles, and dishes with a lot of liquid. A thermocouple or
thermistor thermometer is needed for meats and poultry.
30
3.2 Monitor temperatures of products every hour throughout the cooling process by inserting a
probe thermometer into the center of the food and at various locations in the product.
3.3 Take temperatures of foods by inserting the thermometer near the surface of the product, at the
thickest part, and at other various locations.
3.4 Take temperatures of holding units by placing a calibrated thermometer in the coolest part of a
hot holding unit or warmest part of a cold holding unit.
3.5 For hot foods held for service:
3.5.1 Verify that the air/water temperature of any unit is at 140 F or above before use.
3.5.2 Reheat foods in accordance with the Reheating for Hot Holding SOP.
3.5.3 All hot potentially hazardous foods should be 140 F or above before placing the food out
for display or service.
3.5.4 Take the internal temperature of food before placing it on a steam table or in a hot
holding unit and least every 2 hours thereafter.
3.6 For cold foods held for service:
3.6.1 Verify that the air/water temperature of any unit is at 40 F or below before use.
3.6.2 Chill foods, if applicable, in accordance with the Cooling Potentially Hazardous Foods SOP.
3.6.3 All cold potentially hazardous foods should be 40 F or below before placing the food out
for display or service.
3.6.4 Take the internal temperature of the food before placing it onto any salad bar, display
cooler, or cold serving line and at least every 2 hours thereafter.
4. Corrective Action
4.1 Retrain any foodservice employee found not following the procedures in this SOP.
4.2 For hot foods:
4.2.1 Reheat the food to 165 F for 15 seconds if the temperature is found to be below 140 F and
the last temperature measurement was 140 F or higher and taken within the last 2 hours.
Repair or reset holding equipment before returning the food to the unit, if applicable.
4.2.2 Discard the food if it cannot be determined how long the for temperature was below 140 F.
4.3 For cold foods:
4.3.1 Rapidly chill the food using an appropriate cooling method if the temperature is
found to be above 40 F and the last temperature measurement was 40 F or below
and taken within the last 2 hours:
4.3.2 Place food in shallow containers (no more than 2 inches deep) uncovered on the top
shelf in the back of the walk-in or reach-in cooler.
4.3.3 Use a quick-chill unit like a blast chiller.
4.3.4 Stir the food in a container placed in an ice water bath.
4.3.5 Add ice as an ingredient.
4.3.6 Separate food into smaller or thinner portions.
4.4 Repair or reset holding equipment before returning the food to the
unit, if applicable
4.5 Discard the food if it cannot be determined how long the food temperature was above 40F
5. Verification and Record Keeping:
5.1 Foodservice Supervisors/employees will record temperatures of food items and document
corrective actions taken on the Service Temperature Log.
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5.2 A designated foodservice employee will record air temperatures of coolers and cold
holding units on the Equipment Temperature Logs 2x during all hours of operation.
5.3 The foodservice supervisor will verify that foodservice employees have taken the required
holding temperatures by visually monitoring foodservice employees during the shift and
reviewing the temperature logs at the close of each day.
5.4 The temperature logs are to be kept on file for a minimum of 1 year.
32
Effective Date: 05.05.2021 Policy Title: Preparing Cold Foods
Review Date: 05.05.2022 HACCP – 110 -00
Revised Date: Policy Number:
Oversight Level: Area Vice President CMS Number: Food and Nutrient Services
Department: Director of Operations & Compliance
Administrative Level:
1. Overview:
Temperatures of all cold foods will be taken during preparation to ensure safety of all food served. All foods
will be prepared using appropriate practices and procedures to ensure safety and sanitation.
2. Policy:
Dietary Aides preparing cold food will:
2.1 Pre-chill ingredients for foods served cold (sandwiches and salads) to 40 F or below before
combining.
2.2 When preparing foods at room temperature, do so within 2 hours or less, working with small
batches of food items.
2.3 Prepare raw products away from other products. This reduces the opportunity of cross
contamination with any ready-to-eat foods.
2.4 Discard thawed potentially hazardous foods that have been above 40 F for more than 4 hours.
3. Procedures:
Maintain food contact surfaces:
3.1 Use color-coded cutting boards designated for products not receiving further heat treatment.
3.1.1 Green for vegetables or fruits
3.1.2 Red for raw meat
3.1.3 Blue for seafood
3.1.4 Yellow for raw poultry
3.1.5 Black for cooked meats
3.1.6 White for bakery or dairy
3.2 Clean and sanitize all surfaces, cutting boards, and utensils that have been used in the preparation
of raw meats, poultry, and fish prior to using for fruits, vegetables, and ready-to-eat foods. Cleaning
and sanitizing steps must be done separately in order to be effective.
3.3 Take temperatures:
3.3.1 Use a calibrated thermometer to take temperatures of designated food products.
3.3.2 Wipe the thermometer stem with alcohol wipes prior to and after taking the temperatures
of each food; or wash stem, rinse, and sanitize.
3.3.3 Record temperatures in the Service Temperature Record.
4. Monitoring:
The unit supervisor will:
4.1 Monitor these procedures daily
4.2 Take corrective action as necessary.
4.3 Follow up as needed.
4.4 File logs in HACCP records.
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5. Corrective Actions
Retain any Dietary employee not found following the procedures of this SOP.
6. Verification and Recording Keeping:
6.1 The foodservice supervisor/ Director will verify that Dietary Aides are following procedures by
visually monitoring Aides during all hours of operation.
6.2 The foodservice supervisor will complete the Food Safety Checklist daily.
6.3 The foodservice supervisor will record any discarded food in the food production record.
34
Effective Date: 05.05.2021 Policy Title: Preparing and Cooking Hot Foods
Review Date: 05.05.2022 HACCP – 111 -00
Revised Date: Policy Number:
Oversight Level: Area Vice President CMS Number: Food and Nutrient Services
Department: Director of Operations & Compliance
Administrative Level:
1. Overview:
Temperatures of all potentially hazardous hot foods will be taken during preparation and service to ensure
safety of food served.
2. Policy:
Dietary Aides involved in the production of food must complete the following steps:
2.1 Cook hot foods to the minimum internal end-point temperatures or higher.
2.2 Take end point cooking temperatures.
2.3 Record the end point cooking temperature on the Service Temperature Record.
2.4 Use batch cooking to reduce holding time of foods.
2.5 Allow temperature of cooking equipment to return to required temperatures between batches.
2.6 Do not use hot holding equipment to cook or reheat foods.
2.7 Heat fruits, vegetables, and ready-to-eat (RTE) commercially processed and packaged foods to 140
F for hot service.
2.8 When preparing foods at room temperature, do so within two (2) hours or less, or the food item
should be returned to the refrigerator.
2.9 Prepare raw products away from other products not receiving heat treatment. This reduces the
opportunity of cross contamination with any ready-to-eat foods.
3. Procedure
Dietary Aides involved in the cooking of hot foods must achieve the following internal minimum end-point
temperature:
Poultry 165 F for 15 seconds
Stuffing, stuffed meats, casseroles, and
other dishes combining raw and 165 F for 15 seconds
cooked foods
Ground or flaked meats 165 F for 15 seconds
Beef roasts; pork roasts and chops 145 F for 3 minutes
Beef steaks, veal, lamb 145 F for 15 seconds
Commercially raised game animals 145 F for 15 seconds
Fish and foods containing fish 145 F for 15 seconds
Shell eggs (for immediate service) 145 F for 15 seconds
Vegetables (canned, frozen, fresh) 140 F for 15 seconds
Potentially Hazardous Foods cooked in
microwave after cooking 165 F, let food stand for 2 minutes
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4. Maintain food contact surfaces:
4.1 Use color-coded cutting boards designated for products not receiving further heat
treatment.
4.1.1. Green for vegetables
4.1.2 Red for raw meat
4.1.3 Blue for seafood
4.1.4 Orange for raw poultry
4.1.5 Yellow for fruit
4.1.6 Purple for bakery or dairy
4.2 Clean and sanitize all surfaces, cutting boards, and utensils that have been used in the preparation
of raw meats, poultry, and fish prior to using for fruits, vegetables, and ready-to-eat foods. Cleaning
and sanitizing steps must be done separately in order to be effective.
4.3 Take temperatures:
4.3.1 Use a calibrated thermometer to take temperatures of designated food products.
4.3.2 Wipe the thermometer stem with alcohol wipes prior to and after taking the temperatures
of each food; or wash stem, rinse, and sanitize.
4.3.3 Record temperatures in the Service Temperature Record.
5. Monitoring:
The unit supervisor will:
5.1 Monitor these procedures daily
5.2 Take corrective action as necessary.
5.3 Follow up as needed.
5.4 File logs in HACCP records.
6. Corrective Action
6.1 Retrain any food service employee not found following the procedures of this SOP.
6.2 Heat to 165 F for 15 seconds all hot foods found below 140 F. Foods may be reheated more than
once, as long as foods are cooled properly; however, check food quality, and discard if quality is
compromised due to reheating.
6.3 Discard food found to have exceeded 2 hours at room temperature during preparation.
7. Verification and Record Keeping
7.1 The foodservice supervisor/ Director will verify that Dietary Aides are following procedures by
visually monitoring Aides during all hours of operation.
7.2 The foodservice supervisor will complete the Food Safety Checklist daily.
7.3 The foodservice supervisor will record any discarded food in the food production record.
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37
Effective Date: 05.05.2021 Policy Title: Reheating Food (Leftovers)
Review Date: 05.05.2022 HACCP – 112 -00
Revised Date: Policy Number:
Oversight Level: Area Vice President CMS Number: Food and Nutrient Services
Department: Director of Operations & Compliance
Administrative Level:
1. Overview:
All Dietary Aides will reheat cooked food to 165 F for 15 seconds to assure the safety of the food.
2. Policy:
Reheat the food product to 165 F for 15 seconds using an oven, stove, or steamer. The goal is to take the
food through the temperature danger zone (40 F – 140 F) as quickly as possible.
3. Procedure:
3.1 Remove leftover food from the freezer/refrigerator.
3.2 Check the temperature of the food to make sure it is lower than 40 F using a calibrated
thermometer.
3.3 Reheat the food product to 165vF for 15 seconds using an oven, stove, or steamer.
3.4 Serve the food immediately, or place the food in a steam table or in a pre-heated holding
cart and recheck temperature to make sure temperature is at or above 140 F.
3.5 Check the temperature of the food before serving.
3.6 Discard any potentially hazardous foods held in the temperature danger zone (40 F to 140
F) for more than 2 hours. This includes time during receiving, storage, preparation,
cooking, holding, cooling, and reheating the food. This should be noted on the Service
Temperature Record.
3.7 Foods may be reheated more than once, as long as foods are cooled properly; however,
check food quality, and discard if quality is compromised due to reheating.
4. Monitoring:
The unit supervisor will:
4.1 Monitor these procedures daily
4.2 Take corrective action as necessary.
4.3 Follow up as needed.
4.4 File logs in HACCP records.
5. Corrective Action
5.1 Retrain any food service employee not found following the procedures of this SOP.
5.2 Discard reheated foods after two hours if the temperature fails below 140 F.
5.3 Do not refreeze.
38
6. Verification and Record Keeping
6.1 The foodservice supervisor/ Director will verify that Dietary Aides are following procedures by
visually monitoring Aides during all hours of operation.
6.2 The foodservice supervisor will complete the Food Safety Checklist daily.
6.3 The foodservice supervisor will record any discarded food in the food production record.
39
Effective Date: 05.05.2021 Policy Title: Service Temperatures
Review Date: 05.05.2022 HACCP – 113 -00
Revised Date: Policy Number:
Oversight Level: Area Vice President CMS Number: Food and Nutrient Services
Department: Director of Operations & Compliance
Administrative Level:
1. Overview:
Temperatures of all hot and cold foods are taken during service to ensure that foods are maintained
at appropriate temperatures to ensure the safety of food served.
2. Policy:
Employees who will be setting up the service line and serving food must follow the following:
2.1 Use a calibrated thermometer to take temperatures of food products.
2.2 Wipe the thermometer stem with a new alcohol wipe or other approved sanitizing method prior
to taking the temperature of any food item and allow dry airing.
2.3 Take temperatures of all hot foods as soon as they are put on the serving line.
2.4 Take temperatures of all cold foods as they are put on the serving line or salad bar.
2.5 Take temperature of milk before the serving line begins.
2.6 Record all temperatures on the Service Temperature Log with employee initial.
2.7 Verify that all temperatures are within the critical limits:
2.7.1 Hot foods are at or above 140 F
2.7.2 Cold foods are at or below 40 F
2.8 Take corrective action, if needed. If hot foods are below 140 F, they must be heated to above 165
F and held 15 seconds before serving. If cold foods are above 40 F, they must be chilled to below
41 F before serving.
2.9 Give the Service Temperature Log to the manager.
3. Monitoring:
3.1 Use a clean, sanitized, and calibrated probe thermometer to measure the internal
temperature of the food at the beginning of the serving period.
3.2 Monitor temperatures of products every hour throughout the serving period by inserting a probe
thermometer into the center of the food and at various locations in the product.
4. Corrective Action:
4.1 Retrain any foodservice employee found not following the procedures in this SOP.
4.2 Remove foods from serving line whose temperatures are not within the critical limits.
4.3 If hot foods are below 140 F, they must be heated to above 165°F and held for 15 seconds before
serving.
4.4 If cold foods are above 40 F, they must be chilled to below 40oF before serving.
5. Verification and Record Keeping
5.1 Supervisor will Monitor the logs to ensure that they are completed and that the temperatures are
appropriate.
5.2 Review the log to see if there were temperature deviations.
40
5.3 Check corrective action taken to determine if it was appropriate.
5.4 Follow up as necessary.
5.5 Keep logs on file for 1 year.
41
Effective Date: 05.05.2021 Policy Title: Service of Food
Review Date: 05.05.2022 HACCP – 114 -00
Revised Date: Policy Number:
Oversight Level: Area Vice President CMS Number: Food and Nutrient Services
Department: Director of Operations & Compliance
Administrative Level:
1. Overview:
All food is served in a sanitary manner to ensure food safety and prevent foodborne illness.
2. Policy:
Only Dietary Aides trained in proper sanitation and safety procedures are allowed in the food
production area. Employees involved in the service of food must observe the following to ensure its
safety.
3. Procedure:
3.1 Good personal hygiene
3.1.1 Wash hands before handling utensils, dinnerware, trays, food, etc.
3.1.2 Do not touch cooked or ready-to-eat foods with bare hands. Use gloves or utensils.
3.1.3 Wash hands between each different task. For example, if the same employee is loading
dirty dishes and taking out clean dishes, a thorough hand washing must be done between
the two tasks.
3.1.4 Do not eat in food production or service areas unless taste testing foods. A beverage is
allowed in the food service area provided the cup has a lid and a straw, and it is stored
below the production area, such as on a shelf below the table to ensure it won’t fall and
contaminate the food being prepared.
3.1.5 Wash hands before putting on gloves and each time gloves are changed.
3.1.6 For more detailed instructions refer to SOP Personal Hygiene Section.
3.2 Service utensils and service ware:
3.2.1 Clean and sanitize utensils before using them.
3.2.2 Use separate utensils to serve each food item.
3.2.3 Store utensils properly with the handle extended above the container, or on a clean and
sanitized food-contact surface.
3.2.4 Use serving utensils with long handles to keep hands away from the food item.
3.2.5 Handle all glassware without touching outer or inner rim. Trays and dishes should be
handled by the bottom or outer rim only. Avoid touching any surface that may contact
food.
3.2.6 Trays should be stored bottom up
3.2.7 Hold flatware and utensils by the handles.
3.3 Cleaning and Sanitation:
3.3.1 Clean the area on and around the service line, using warm soapy water and clean cloths.
Thoroughly rinse area after cleaning.
3.3.2 Sanitize the area on and around the service line, using an approved sanitizer.
3.3.3 Maintain area cleanliness before service begins and as needed throughout service.
3.3.4 Use only designated cloths for cleaning food spills.
42
3.4 Service:
3.4.1 Take temperatures of foods at the beginning of each service period.
3.4.2 Hold potentially hazardous food at the proper temperature.
3.4.3 Date mark and cool potentially hazardous foods or discard leftovers.
3.4.4 Once a potentially hazardous food has been served, even in a commercial wrapper that
has been unopened, the food cannot be retrieved, reserved and/or reused for any
reason.
4. Monitoring:
A foodservice supervisor will visually that food is being served in a manner that prevents contamination
during all hours of service.
5. Corrective Action:
5.1 Retrain any foodservice employee found not following the procedures in this SOP.
5.2 Replace improperly handled plates, cups, or utensils with clean items.
5.3 Discard ready-to-eat food that has been touched with bare hands.
5.4 Follow the corrective actions identified in the Washing Hands; Using Suitable Utensils When
Handling Ready-To-Eat Foods; Date Marking Ready-to-Eat, Potentially Hazardous Foods; Cooling
Potentially Hazardous Foods; and Holding Hot and Cold Potentially Hazardous Foods SOPs.
6. Verification and Recordkeeping:
6.1 The foodservice supervisor will periodically check the storage and use of utensils during service.
6.2 The foodservice supervisor will complete the Food Safety Checklist daily.
6.3 The Food Safety Checklist is to be kept on file for a minimum of 1 year.
43
Effective Date: 05.05.2021 Policy Title: Preventing Contamination at Food Bars
Review Date: 05.05.2022 HACCP – 115 -00
Revised Date: Policy Number:
Oversight Level: Area Vice President CMS Number: Food and Nutrient Services
Department: Director of Operations & Compliance
Administrative Level:
1. Overview:
To Prevent food borne illness by ensuring that all items held on food bars are protected from
contamination.
2. Policy:
This policy applies those responsible for maintaining and monitoring self-service food bars.
3. Procedure:
The procedure applies to anyone who is responsible for maintaining and monitoring any self-serving
food bars.
3.1 Train foodservice employees on using the procedures in this SOP.
3.2 Follow State or local health department requirements.
3.3 Follow Employee Health Policy, Personal Hygiene, and Washing Hands SOPs.
3.4 Follow manufacturer’s instructions for pre-heating and pre-chilling food bar equipment before
use.
3.5 Place all uncovered food under sneeze guards.
3.6 Provide an appropriate clean and sanitized utensil for each container on the food bar.
3.7 The handle of the utensil must be longer than the widest width or depth of the pan to avoid the
utensil slipping down into the food.
3.8 Replace existing containers of food with new containers when replenishing the food bar.
3.9 Assist customers who are unable to properly use utensils.
3.10 Ensure that customers use a clean dish when returning to the food bar.
3.11 Store eating utensils with the handles up or in a manner to prevent customers from touching
the food contact surfaces.
3.12 Avoid using spray chemicals to clean food bars when in use.
4. Monitoring:
4.1 Monitor and record temperatures of food in accordance with the Holding Hot and Cold
Potentially Hazardous Foods SOP.
4.2 Continually monitor food containers to ensure that utensils are stored on a clean and sanitized
surface or in the containers with the handles out of the food.
4.3 Monitor personnel to be sure old containers are replaced with new.
4.4 Continually monitor customers’ use of the food bar to ensure that customers are not:
4.4.1 Touching food with their bare hands
4.4.2 Coughing, spitting, or sneezing on the food
4.4.3 Placing foreign objects in the food
4.4.4 Using the same plate for subsequent trips
44
5. Corrective Action:
5.1 Touching food with their bare hands Coughing, spitting, or sneezing on the food
5.2 Placing foreign objects in the food
5.3 Using the same plate for subsequent trips
6. Verification and Recordkeeping
6.1 The foodservice supervisor will verify that foodservice employees are assigned to maintain food
bars during all hours of operation.
6.2 Foodservice employees will record temperatures of food items and document corrective actions
taken on the Hot and Cold Holding Temperature Log.
6.3 The foodservice supervisor will complete the Food Safety Checklist daily. This form is to be kept
on file for a minimum of 1 year.
6.4 The foodservice supervisor will document any discarded food in the food production record.
45
Effective Date: 05.05.2021 Policy Title: Transportation of Food from Central Kitchens
Review Date: 05.05.2022 to Satellite Locations
Revised Date: Policy Number: HACCP – 116 -00
Oversight Level: Area Vice President CMS Number:
Department: Food and Nutrient Services
Administrative Level: Director of Operations & Compliance
1. Overview:
Food will be transported in a manner to ensure its quality and safety.
2. Policy:
Employees involved in the production or transportation of food from a central or regional kitchen to a
satellite location must be responsible for the safety of food handled.
2.1 Steps include:
2.1.1 Preheating holding equipment.
2.1.2 Calibrating thermometers each week or sooner, if dropped or inaccurate.
2.1.3 Using calibrated thermometers to take food temperatures.
2.1.4 Recording temperature and time in Service Temperature Log with employee’s initial.
2.2 Prior to transport, employees at central or regional kitchen should:
2.2.1 Take temperature of food prior to loading. Hot foods should be at or above 140 F and
cold food should be at or below 40 F.
2.2.2 Record temperatures on log and initial the entry.
2.3 Employees at Satellite location:
2.3.1 Take and record food temperatures upon arrival at the satellite location and initial entry.
2.3.2 Take and record temperature of food before it is returned to the central kitchen, if
leftover food is not discarded and initial entry.
2.4 Following return of transport, employees at central kitchen should:
2.4.1 Take and record temperature of food and employee initials upon return from a satellite
location.
2.4.2 Discard cold foods that are not at or below 40 F and hot foods that are not at or above 140
F.
2.4.3 Cool hot cooked food that is at or above 140 F. The product must be cooled to 70 F in 2
hours from the last 140 F reading. If food temperature has not reached 70 F within 2 hours,
dispose of the food.
2.4.4 Recommended procedure is cooling food to 70 F within 2 hours and to 41 F within 4
additional hours.
2.4.5 Record the product name, date, temperature, and time on the product. Store chilled food
in refrigerator or freezer.
2.5 The Supervisor will:
2.5.1 Review logs daily to ensure the temperatures and corrective actions are being met.
2.5.2 Follow up as necessary.
2.5.3 File temperature logs in HACCP file.
46
Effective Date: 05.05.2021 Policy Title: Snack Lunches
Review Date: 05.05.2022 HACCP – 117 -00
Revised Date: Policy Number:
Oversight Level: Area Vice President CMS Number: Food and Nutrient Services
Department: Director of Operations & Compliance
Administrative Level:
1. Overview:
To prevent food borne illness by ensuring that all items held for sack lunches are protected from
contamination.
2. Policy:
This policy applies those responsible for preparation and maintenance of sack lunches.
3. Procedure:
The procedure applies to anyone who is responsible for preparation and maintenance of sack lunches.
3.1 Follow all personal hygiene; HACCP Standard Operating Procedure.
3.1.1 Prepare and store sack lunches according to HACCP Standard Operating Procedures.
3.1.2 Use gloves for handling all ready-to-eat foods.
3.2 Dietary Aides in preparation of sack lunches should:
3.2.1 Select a menu from options provided.
3.2.2 Observe appropriate food handling techniques such as:
3.2.2.1 Wash hands prior to distributing meals.
3.2.2.2 Maintain cold temperatures of food.
3.2.2.3 Discard all extra food immediately following the meal.
3.3 The unit supervisor will:
3.3.1 Prepare appropriate menu options.
3.3.2 Take order from Residents.
3.3.3 Ensure that the preparation and maintenance of sack lunches followed HACCP Standard
Operating Procedures.
4. Monitoring:
Monitoring Dietary Aides to ensure they are following the SOP for production.
4.1 Monitor temperature on Service Temperature Log of potentially hazardous foods sent out.
5. Corrective Action:
Discard potentially hazardous foods not held at the proper temperature.
5.1 Retrain where needed.
6. Verification and Record Keeping:
The foodservice Supervisor/ Director will verify that Dietary Aides are following procedures by visually
monitoring Dietary Aides during all hours of operation.
6.1 The foodservice supervisor will complete the Food Safety Checklist daily.
6.2 the foodservice supervisor will record any discarded food in the food production records.
47
Effective Date: 05.05.2021 Policy Title: Using Suitable Utensils When Handling
Review Date: 05.05.2022 Ready-to-Eat Foods
Revised Date: Policy Number: HACCP – 118 -00
Oversight Level: Area Vice President CMS Number:
Department: Food and Nutrient Services
Administrative Level: Director of Operations & Compliance
1. Overview:
To prevent food borne illness due to hand-to-food cross-contamination.
2. Policy:
Dietary Aides who prepare, handle, or serve food must follow all State or local health department
requirements.
3. Procedure:
Dietary Aides who prepare, handle, or serve food must:
3.1 A double hand wash will be done by all employees in the food preparation area before starting
work, upon reentering the kitchen and after using the restroom
3.2 Use proper hand washing procedures to wash hands and exposed arms prior to preparing or
handling food or at any time when the hands may have become contaminated.
3.3 Wash hands and change gloves:
3.3.1 Before beginning food preparation
3.3.2 Before beginning a new task
3.3.3 After touching equipment such as refrigerator doors or utensils that have not been cleaned
and sanitized
3.3.4 After contact with chemicals
3.3.5 When interruptions in food preparation occur, such as when answering the telephone or
checking in a delivery
3.3.6 After handling money
3.3.7 Anytime a glove is torn, damaged, or soiled
3.3.8 Anytime contamination of a glove might have occurred
3.4 Do not use bare hands to handle ready-to-eat foods at any time unless washing fruits and
vegetables.
3.5 Use suitable utensils when working with ready-to-eat food. Suitable utensils may include:
3.5.1 Single-use gloves
3.5.2 Deli tissue
3.5.3 Foil wrap
3.5.4 Tongs, spoodles, spoons, and spatulas (preferred methods)
4. Monitoring:
4.1 The foodservice supervisor will visually observe that gloves or suitable utensils are used
and changed at the appropriate times during all hours of operation.
4.2 The food service supervisor will visually observe that appropriate hand washing techniques
are used.
48
5. Corrective Action:
5.1 Retrain any foodservice employee found not following the procedures in this SOP.
5.2 Discard ready-to-eat food touched with bare hands.
6. Verification and Recordkeeping
6.1 The foodservice Supervisor/ Director will verify that foodservice workers are using suitable
utensils by visually monitoring foodservice employees during all hours of operation.
6.2 The foodservice Supervisor will complete the Food Safety Checklist daily.
6.3 The foodservice Supervisor will record any discarded food in the food production record.
49
Effective Date: 05.05.2021 Policy Title: Washing Fruits and Vegetables
Review Date: 05.05.2022 HACCP – 119 -00
Revised Date: Policy Number:
Oversight Level: Area Vice President CMS Number: Food and Nutrient Services
Department: Director of Operations & Compliance
Administrative Level:
1. Overview:
To prevent or reduce risk of food borne illness or injury by contaminated fruits and vegetables.
2. Policy:
Dietary Aides who prepare, handle, or serve food must follow all State or local health department
requirements.
3. Procedure:
Dietary Aides who prepare, handle, or serve food must:
3.1 Wash hands using the proper procedure.
3.2 Wash, rinse, sanitize, and air-dry all food-contact surfaces, equipment, and utensils that will be
in contact with produce, such as cutting boards, knives, and sinks.
3.3 Follow manufacturer’s instructions for proper use of chemicals.
3.4 Wash all raw fruits and vegetables thoroughly before combining with other ingredients,
including:
3.4.1 Unpeeled fresh fruit and vegetables that are served whole or cut into pieces.
3.4.2 Fruits and vegetables that are peeled and cut to use in cooking or served ready- to-eat.
3.5 Wash fresh produce vigorously under cold running water or by using chemicals that comply with
the FDA Food Code. Packaged fruits and vegetables labeled as being previously washed and
ready-to-eat are not required to be washed.
3.6 Scrub the surface of firm fruits or vegetables such as apples or potatoes using a clean and
sanitized brush designated for this purpose.
3.7 Remove any damaged or bruised areas.
3.8 Label, date, and refrigerate fresh-cut items.
3.9 Serve cut melons within 7 days if held at 41 F or below. Refer to the Date Marking Ready-to-Eat,
Potentially Hazardous Food SOP.
3.10 Do not serve raw seed sprouts to highly susceptible populations.
4. Monitoring:
4.1 The foodservice supervisor will visually monitor that fruits and vegetables are being properly
washed, labeled, and dated during all hours of operation.
4.2 Foodservice employees will check daily the quality of fruits and vegetables in cold storage.
5. Corrective Action:
5.1 Retrain any food service employee not found following the procedures of this SOP.
5.2 Discard improperly thawed foods.
50
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