PL HACCP V2022

Summary of Corrective Actions for HACCP-Based SOPs, continued

SOP Corrective Action

Controlling Time and Cooling Corrective Action
Temperature of 1. Retrain any foodservice employee found not following the procedures in
Potentially Hazardous
Foods during Preparation, this SOP.
Cooking, Holding, 2. Reheat cooked, hot food to 165 ºF for 15 seconds and start the cooling
Cooling and Reheating
(continued) process again using a different cooling method when the food is:
• Above 70 ºF and 2 hours or less into the cooling process; and
Critical Control • Above 41 ºF and 6 hours or less into the cooling process.
Point (CCP) 3. Discard cooked, hot food immediately when the food is:
Date Marking and Ready- • Above 70 ºF and more than 2 hours into the cooling process; or
to-Eat, Potentially • Above 41 ºF and more than 6 hours into the coolingprocess.
Hazardous Food 4. Use a different cooling method for prepared ready-to-eat foods when the
food is above 41 ºF and less than 4 hours into the coolingprocess.
5. Discard prepared ready-to-eat foods when the food is above
41 ºF and more than 4 hours into the cooling process.
Reheating Corrective Action
1. Retrain any foodservice employee found not following the procedures in this
SOP.
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2. Foods that are not date marked or that exceed the time period will be
discarded.

Personal Hygiene 1. Retrain any foodservice employee found not following the procedures in
Preventing this SOP.
Contamination at
Food/Condiment Bars 2. Discard affected food.
Preventing Cross- 1. Retrain any foodservice employee found not following the procedures in
Contamination during
Storage and Preparation this SOP.
2. Remove and discard contaminated food.
3. Demonstrate to customers how to properly use utensils.
4. Discard the food if it cannot be determined how long the food temperature
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this SOP.
2. Separate foods found improperly stored.
3. Discard ready-to-eat foods that are contaminated by raw eggs, raw fish, raw

meat, or raw poultry.

Receiving Deliveries 1. Retrain any foodservice employee found not following the procedures in
this SOP.

2. The kitchen will reject the following:
• Frozen foods with signs of previous thawing
• Cans that have signs of deterioration, such as swollen sides or ends,
flawed seals or seams, dents, or rust
• Punctured packages
• Foods with out-dated expiration dates
• Foods that are out of safe temperature zone or deemed unacceptable by
the established rejection policy.

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Receiving Deliveries, cont. 3. On site if the warehouse delivers items of question. The cafeteria manager will
except the order and then contact the school nutrition service accountant to
Serving Food have the items credited back to you

Storing and 4. If damaged or unacceptable items are delivered by and outside vendor
Using Poisonous reject those items and make sure they are removed from the invoice.
or Toxic
Chemicals 5. For cans that are not usable, with dented seems or ends or swollen sides
Transporting Foods to should be
Remote Sites (Satellite discarded and noted on the Damaged or Discarded Record.
Kitchens)
1. Retrain any foodservice employee found not following the procedures in
Using and Calibrating a this SOP.
Thermometer
2. Replace improperly handled plates, cups, or utensils.
3. Discard ready-to-eat food that has been touched with bare hands if they

cannot be washed.
4. Follow the corrective action identified in the “Washing Hands”, “Using

Suitable Utensils When Handling Ready-To- Eat Foods”, “Date Marking Ready-
to-Eat, Potentially Hazardous Foods”, and “Controlling Time and Temperature
of Potentially Hazardous Foods during Preparation, Cooking, Holding, Cooling
and Reheating” SOPs.

1. Retrain any foodservice employee found not following the procedures in this
SOP.

2. Discard any food contaminated by chemicals.
3. Label and/or properly store any unlabeled or misplaced chemicals
1. Retrain any foodservice employee found not following the procedures in this

SOP.
2. Continue heating or chilling food carrier if the proper air temperature is not

reached.
3. Reheat food to 165 ºF for 15 seconds if the internal temperature of hot food

is less than 135 ºF. Refer to the Reheating Potentially Hazardous Foods SOP.
4. Cool food to 41 ºF or below using a proper cooling procedure if the internal

temperature of cold food is greater than 41 ºF. Refer to the Cooling
Potentially Hazardous Foods SOP for the proper procedures to follow when
cooling food.
5. Discard foods held in the danger zone for greater than 4 hours.
1. Retrain any foodservice employee found not following the procedures in this
SOP.
2. For an inaccurate, bimetallic, dial-faced thermometer, adjust the
temperature by turning the dial while securing the calibration nut (located
just under or below the dial) with pliers or a wrench.

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Using and Calibrating a 3. For an inaccurate, digital thermometer with a reset button, adjust
Thermometer, cont. the thermometer according to manufacturer’s instructions.

Using Suitable Utensils 4. If an inaccurate thermometer cannot be adjusted on-site, discontinue using
When Handling it, and follow manufacturer’s instructions for having the thermometer
Ready-to-Eat Foods calibrated.
Using Time Alone as a
Public Health Control 5. Retrain employees who are using or calibrating food
thermometers improperly.
Critical Control
Point (CCP) 1. Retrain any foodservice employee found not following the procedures in
Washing Fruits and this SOP.
Vegetables
2. Discard ready-to-eat food touched with bare hands.
Washing Hands 1. Retrain any foodservice employee found not following the procedures in

this SOP.
2. Discard unmarked or unidentified food or food that is noted to exceed the

4- hour limit.

1. Retrain any foodservice employee found not following the procedures in
this SOP.

2. Remove unwashed fruits and vegetables service and washed
immediately before being served.

3. Label and date fresh cut fruits and vegetables.
4. Discard cut melons held after 7 days.
1. Retrain any foodservice employee found not following the

procedures in this SOP.
2. Ask employees that are observed not washing their hands at the

appropriate times or using the proper procedure to wash their
hands immediately.
3. Retrain employee to ensure proper handwashing procedure.

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Reheating Log

# DATE FOOD ITEM TIME TEMP CORRECTIVE ACTION INITIALS VERIFIED

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SAFE COOKING TEMPERATURES

BEEF 145°F PORK 145°F LEFTOVERS 165°F

POULTRY 165°F SEAFOOD 145°F GROUND 160°F
145°F MEAT 160°F
HAM 165°F LAMB 165°F EGG NO YOLK
GROUND DISHES
CASSROLES 165°F POULTRY
EGG

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Cooking Log

# DATE FOOD ITEM TIME TEMP CORRECTIVE ACTION INITIALS VERIFIED

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SAFE COOKING TEMPERATURES

BEEF 145°F PORK 145°F LEFTOVERS 165°F

POULTRY 165°F SEAFOOD 145°F GROUND 160°F
MEAT 160°F
HAM 165°F LAMB 145°F EGG
165°F DISHES
GROUND
CASSROLES 165°F POULTRY EGG NO YOLK

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Cooling Log

# DATE FOOD ITEM TIME TEMP CORRECTIVE ACTION INITIALS VERIFIED

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Record temperature every hour during the cooking cycle. Record corrective action, if applicable.

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Temperature Log

# DATE LOCATION TIME TEMP CORRECTIVE ACTION INITIALS VERIFIED

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Maintain for each refrigerator, walk-in and reach-in in each kitchen.

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Freezer Log

# DATE LOCATION TIME TEMP CORRECTIVE ACTION INITIALS VERIFIED

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Maintain for each freezer in facility.
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Damaged or Discarded Log

# DATE PRODUCT VENDOR ACTION TAKEN INITIALS VERIFIED

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Mark all returns on truck Shipping Document.

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