PL HACCP V2022

6. Verification and Recordkeeping:
6.1 The foodservice supervisor/ Director will verify that foodservice workers 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.

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Effective Date: 05.05.2021 Policy Title: Food Safety In Emergency Situations
Review Date: 05.05.2022 HACCP – 120 -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:
Facility emergency plans contain specific procedures to ensure Resident and staff safety in emergency
situations.

2. Policy:
In case of emergencies, foodservice personnel will be knowledgeable about food handling procedure
affecting food safety.

3. Procedure:
All employees in the foodservice department must:
3.1 Follow established procedures related to handling food safely during emergencies.
3.2 Maintain confidentiality when security is an issue.
3.3 Be aware of implications when the following issues arise:
3.3.1 Menu changes
3.3.2 Staff notification systems – phone trees, etc.
3.3.3 Transportation of food to satellite units – transport and return
3.3.4 Food disposal procedures
3.3.4.1 When food is no longer wholesome because of improper holding temperatures,
fire, smoke, chemicals, fumes, natural or other disaster, etc.

4. Monitoring:
4.1 Develop procedures that address food safety concerns during emergencies.
4.2 Instruct staff and review those procedures on regular basis, at least once a year.
4.3 Provide specific directions regarding safe food handling for all emergency situations.
4.4 Manager or designated alternate shall observe all employees to ensure procedures are being
followed.
4.5 Manager shall inform the local health department (or equivalent) if an emergency affecting
food safety occurs.
4.6 Manager will follow up, as necessary, with employees and food safety professionals.
4.7 Phone trees shall be updated as necessary and once annually at the beginning of the facility
year for accuracy
4.8 Evaluate and update procedures as appropriate.

5. Corrective Action:
5.1 Retrain any food service employee found not following the procedures in this SOP.

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6. Verification and Recordkeeping:
6.1 The foodservice Supervisor will verify that foodservice workers 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 designated foodservice employee responsible for monitoring will record any discarded food
on the production record.

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Effective Date: 05.05.2021 Policy Title: Responding to a Foodborne Illness Compliant
Review Date: 05.05.2022 HACCP – 121 -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 foodservice personnel will respond to a compliant of a blood borne illness promptly and will show
concern for the individual making the compliant

2. Policy:
When a compliant is received related to a foodborne illness, employees will:

3. Procedure:
3.1 Indicate concern for the individual and let that person know that the complaint will be referred to
the Director of Foodservice.
3.1.1 Contact a Supervisor or Manager if she/he is onsite.
3.1.2 Write down information about the complaint if a Supervisor or Manager is not on
site.
3.1.3 Fill out all of the information at the top of the Foodborne Illness Incident Report.
3.2 The foodservice Supervisor will:
3.2.1 Post the following note on all sample trays from 7 days prior to the complaint, “HOLD UNTIL
AFTER FOODBORNE ILLNESS INVESTIGATION.” Separate these trays from all other sample
trays in a location in the cooler to themselves.
3.2.2 Talk with the individual making the complaint. Get basic information required to complete
the Food borne Illness Incident Report.
3.2.3 Notify the facility Director of Foodservice as soon as possible.
3.2.4 Remove all food from service related to the suspected illness and store it in the refrigerator
– seal the box/ container and label it “DO NOT EAT” and date it.
3.3 The facility Director of Foodservice will:
3.3.1 Call the local Health Department to report the suspected to the facilities’ Infection
Preventalist (IP).
3.3.2 Share documents with facility IP to assessment and further documentation.
3.3.3 Notify the building administrator and district administrative staff, if appropriate. Provide
pertinent information needed to answer questions.

4. Monitoring:
4.1 Provide training and procedures in completing a Food borne Illness Incident Report.
4.2 Follow up as necessary.

5. Corrective Action:
5.1 Retain any foodservice employee found not following the procedures in this SOP.

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6. Verification and Recordkeeping
6.1 The foodservice supervisor will verify that foodservice workers 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 designated foodservice employee responsible for monitoring will record any discarded food
on the production record.

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Effective Date: 05.05.2021 Policy Title: Responding to a Foreign Object Compliant
Review Date: 05.05.2022 HACCP – 122 -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 foodservice personnel will respond to a compliant of a foreign object promptly and will show
concern for the individual making the compliant.

2. Policy:
When a compliant is received related to a foreign object or physical hazard is found in food, employees
will:

3. Procedure:
3.1 Apologize for the inconvenience of finding a foreign object in the food.
3.2 Determine if the foreign object did any harm to the individual, such as a broken tooth, cut, etc.
3.3 Save the object and the box/bag from which it came, if known.
3.4 Record the manufacturer, codes, and dates listed on the box.
3.5 Report the incident to the unit supervisor/director, so appropriate follow-up can be done.
3.6 Pull the remainder of food, if appropriate. (ex. glass in food).
3.7 Report the incident to the Health department if it is thought that the foreign object was in a
commercially prepared food item prior to opening the case, box, or package. The health
department will see that a trace is completed to see if similar products are also contaminated.

4. Monitoring:
4.1 Monitor employees to ensure that proper procedures are followed when responding to a foreign
object complaint.
4.2 Provide training and procedures in completing a Physical Hazard Incident Report.

5. Corrective Action:
5.1 Gather information about the foreign object in food from person affected, staff member preparing
or serving food, and anyone else who was affected or involved.
5.2 Complete the Physical Hazard Incident Report.
5.3 Follow up as necessary.
5.4 File corrective action in HACCP file.

6. Verification and Recordkeeping
6.1 The foodservice supervisor will verify that foodservice workers 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 designated foodservice employee responsible for monitoring will record any discarded food
on the production records.

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Effective Date: 05.05.2021 Policy Title: Use of Thermometers
Review Date: 05.05.2022 HACCP – 123 -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:
Temperature will be taken at all steps in the food flow-receiving, storage, preparation, cooking,
transporting, and serving with calibrated thermometers to ensure the safety of food served.

2. Policy:
Employees involved in the production or service of food must take temperatures at critical steps
throughout the flow of food using the following procedures

3. Procedure:
3.1 How to measure the temperature of food:
3.1.1 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.
3.1.2 Sanitize stem of thermometer with an alcohol wipe or insert stem into sanitizing solution
for at least 5 seconds, then air dry.
3.1.3 Insert the end of the sanitized thermometer into one of the following locations, depending
on the type of food:
3.1.4 The thickest part of the product for meat, poultry, or fish.
3.1.5 The center of the item
3.1.6 Between two packages of refrigerated or frozen packaged foods
3.1.7 Until at least 2 inches are submersed in milk and other liquids
3.1.8 By folding the bag over the stem of the thermometer or probe for bulk milk or liquids.
3.1.9 Make sure the tip of the thermometer does not poke through the food.
3.1.10 Measure the temperature for at least 15 seconds.
3.1.11 Read thermometer and record temperature.
3.1.12 Sanitize stem of thermometer and store it in protective cover in an accessible location.
3.2 General thermometer guidelines:
3.2.1 Keep thermometers and their storage cases clean, stored safely, and easily accessible.
3.2.2 Use bi-metallic stemmed thermometers or digital thermometers. Do not use glass
thermometers filled with mercury or spirits.
3.2.3 Wait at least 15 seconds for the thermometer reading to steady before recording the
temperature.
3.2.4 Take 2 temperatures in different locations, since product temperatures can vary
throughout the food item.
3.2.5 Insert the thermometer into liquids and hold. Do not allow the thermometer’s sensing
area or probe touch the sides or bottom of the container.

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Effective Date: 05.05.2021 Policy Title: Calibration of Thermometers
Review Date: 05.05.2022 HACCP – 124 -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:
Thermometers will be calibrated routinely to ensure accuracy of temperatures taken and the safety
of food served.

2. Policy:
Employees will calibrate thermometers on a weekly basis using the following steps:
2.1 Ice-Point Method:
2.1.1 The ice-point method of calibrating thermometers is to be used, unless a thermometer
cannot read 32 F; the boiling-point method is sometimes less reliable due to variances in
altitude and atmospheric pressure.
2.1.2 Fill a large glass (at least 6” in diameter) with crushed ice. Add cold, clean tap water until
the glass is full. Stir the mixture well and wait 1 minute for the temperature to reach 32 F.
2.1.3 Put the end of the clean thermometer or probe stem into the ice water so that the sensing
area is completely submerged, but the stem does not touch the bottom or sides of the
glass. Wait 30 seconds. The thermometer stem or probe stem must remain in the ice
water.
2.1.4 Hold the adjusting nut on a dial thermometer, located under the indicator head of the
thermometer, securely with a small wrench or pliers, and rotate the head of the
thermometer until it reads 32 F.
2.1.5 Press the reset button on a digital thermometer to adjust the readout.
2.1.6 Record calibration, including date and initials, on the Thermometer Calibration Record.
2.2 Boiling-Point Method:
2.2.1 Is not recommended above sea level. Additionally, there is a risk getting burned using this
method

3 Monitoring:
3.1 The Supervisor will check chart weekly.

4 Corrective Action:
4.1 Retain any food service employee found not following the procedure in this SOP.

5 Verification and Recording Keeping:
5.1 Review the Thermometer Calibration Record weekly to ensure that thermometers were calibrated.
5.2 Follow up as necessary.
5.3 File logs with HACCP records.

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Effective Date: 05.05.2021 Policy Title: Tasting Method
Review Date: 05.05.2022 HACCP – 125 -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 foodservice employees will use the correct and sanitary tasing method to prevent contamination
and ensure food safety.

2. Policy:
Employees involved in the production or service of food must use the one-spoon tasting method.

3. Procedure:
3.1 Remove a sample of a product from the container with a spoon.
3.2 Step back so that you are not leaning over the food.
3.3 Taste the product.
3.4 Discard the tasting spoon to dirty dish/ used dishware.
3.5 Never re-use a used spoon.

4. Monitoring:
4.1 Observe the food tasting practices of employees.

5. Corrective Actions:
5.1 Retrain any food service employee not found following the procedures of this SOP.
5.2 Discard any contaminated food.

6. Verification and Recordkeeping:
5.1 The foodservice Supervisor/ Director will verify that foodservice workers are following procedures
by visually monitoring foodservice employees during all hours of operation.
5.2 The foodservice supervisor will complete the Food Safety Checklist daily.
5.3 The foodservice supervisor will record any discarded food in the food production record.

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Effective Date: 05.05.2021 Policy Title: Cleaning & Sanitizing Food Contact Surfaces
Review Date: 05.05.2022 HACCP – 126 -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 foodborne illness by ensuring that all food contact surfaces are properly cleaned and
sanitized.

2. Policy:
Foodservice employees involved in cleaning and sanitizing food contact surfaces.

3. Procedure:
3.1 Train foodservice employees on using the procedures in this SOP.
3.2 Follow State or local health department requirements.
3.3 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 (SDS Sheets).
3.4 If State or local requirements are based on the FDA Food Code, wash, rinse, and sanitize food
contact surfaces of sinks, tables, equipment, utensils, thermometers, carts, and equipment:
3.4.1 Before each use:
3.4.2 Between uses when preparing different types of raw animal foods, such as eggs, fish, meat,
and poultry
3.4.3 Between uses when preparing ready-to-eat foods and raw animal foods, such as eggs, fish,
meat, and poultry
3.4.4 Anytime contamination occurs or is suspected
3.5 Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers,
carts, and equipment using the following procedure:
3.5.1 Wash surface with detergent solution.
3.5.2 Rinse surface with clean water.
3.5.3 Sanitize surface using a sanitizing solution mixed at a concentration specified on the
manufacturer’s label.
3.5.4 Place wet items in a manner to allow air drying.
3.6 If a 3-compartment sink is used, setup and use the sink in the following manner:
3.6.1 In the first compartment, wash with a clean detergent solution at or above 110 F or at the
temperature specified by the detergent manufacturer.
3.6.2 In the second compartment, rinse with clean water.
3.7 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 F for 30
seconds. Test the chemical sanitizer concentration by using an appropriate test kit, If a dish
machine is used:
3.7.1 Check with the dish machine manufacturer to verify that the information on the data plate
is correct.

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3.7.2 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.

3.7.3 Follow manufacturer’s instructions for use.
3.7.4 Ensure that food contact surfaces reach a surface temperature of 160 F or above if using

hot water to sanitize.
4. Foodservice employees will:

4.1 During all hours of operation, visually and physically inspect food contact surfaces of equipment
and utensils to ensure that the surfaces are clean.

4.2 In a 3-compartment sink, on a daily basis:
4.2.1 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.
4.2.2 If using chemicals to sanitize, test the sanitizer concentration by using the appropriate test
kit for the chemical.
4.2.3 If using hot water to sanitize, use a calibrated thermometer to measure the water
temperature. Refer to Using and Calibrating Thermometers SOPs.

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

5. Corrective Action:
5.1 Retrain any foodservice employee found not following the procedures in this SOP.
5.2 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.
5.3 In a 3-compartment sink:
5.3.1 Drain and refill compartments periodically and as needed to keep the water clean.
5.3.2 Adjust the water temperature by adding hot water until the desired temperature is
reached.
5.3.3 Add more sanitizer or water, as appropriate, until the proper concentration is achieved.
5.4 In a dish machine:
5.4.1 Drain and refill the machine periodically and as needed to keep the water clean.
5.4.2 Contact the appropriate individual(s) immediately to have the machine repaired if the
machine is not reaching the proper wash temperature indicated on the data plate.
5.4.3 For a hot water sanitizing dish machine, retest by running the machine again. If the
appropriate surface temperature is still not achieved on the second run, contact the
appropriate individual(s) immediately 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.

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6. Verification and Recordkeeping:
6.1 The food service supervisor will verify that foodservice employees have taken the required
temperatures and tested the sanitizer concentration by visually monitoring foodservice employees
during the shift.
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.

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Effective Date: 05.05.2021 Policy Title: Cleanliness & Sanitation of the Cafeteria
Review Date: 05.05.2022 HACCP – 127 -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:
The cleanliness and sanitation of the cafeteria is to be maintained.

2. Policy:
Foodservice employees involved in the service of food in the cafeteria. Must observe the following
procedures to ensure its safety.

3. Procedure:
3.1 Before Service:
3.1.1 Wash hands before handling service ware, food, or beverages.
3.1.2 Prepare milk cooler for use just before distribution.
3.1.2.1 Milk should be served at or below 40 F.
3.1.2.2 Keep cooler closed during breaks in service to maintain proper product
temperature.
3.2 During Service:
3.2.1 When assisting with meal service, handle all trays, dishes, and flatware by non-food contact
surfaces only.
3.2.2 Inform Residents and staff where to return trays, plates, and flatware. Also inform them
where to dispose their trash. Assigned personnel will clean and sanitize tables and
counters during breaks in service.
3.2.2.1 Staff shall use a quaternary ammonium---not chlorine---to clean tables, due to a
accidental staining with the use of chlorine products that occur.
3.2.2.2 Use one wet cloth to clean debris from the table.
3.2.2.3 Use a second wet cloth in a separate solution to rinse the tabletop.
3.2.3 Assigned personnel will immediately wipe up food spills as they occur. Use only designated
cloths or equipment.
3.2.4 Bodily fluids outside of kitchen should be handled by appropriate personnel in such a way
as to avoid cross contamination in the food service area.
3.3 After Service:
3.3.1 Assigned personnel will clean and sanitize tables, counters, and all other serving areas.
Monitor milk coolers, checking for any spillage.
3.3.2 Custodians are responsible for sweeping and mopping cafeteria floors and garbage pick-
up after meals.
3.3.3 According to the cleaning schedule, routinely clean all areas of the cafeteria, including milk
coolers, condiment dispensers, etc.

4. Monitoring:
4.1 The food supervisor will:

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4.1.1 Monitor employees to ensure that the cafeteria is properly maintained, and all foods are
4.1.2 served safely.
4.1.3 Provide supplies needed to maintain the cleanliness and sanitation of the cafeteria.
4.1.4 Establish complete cafeteria cleaning as part of routine cleaning schedule.
Follow up as necessary.

5. Corrective Action:
5.1 Retrain any food service employee not found following the procedures of this SOP.

6. Verification and Recordkeeping:
6.1 The foodservice supervisor will verify that the assigned foodservice workers have performed their
duties according to the duty schedule.
6.2 The foodservice supervisor will complete the Food Safety Checklist daily.

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Effective Date: 05.05.2021 Policy Title: Equipment Cleaning and Sanitizing
Review Date: 05.05.2022 HACCP – 128 -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:
Equipment is washed, rinsed, and sanitized after each use to ensure the safety of food served.

2. Policy:
Foodservice employees who use equipment will be responsible for washing and sanitizing removable
parts after use.

3. Procedure:
3.1 Disassemble removable parts from equipment.
3.2 Use the three-sink method to wash, rinse, and sanitize all parts.
3.2.1 If the third sink is equipped with a heater, chemicals used as a sanitizer are not necessary.
3.2.2 If a chemical is used, verify concentration for each meal period and as necessary as per
manufacturer’s instructions or as per policy.
3.2.2.1 Quaternary ammonium – 200 ppm and immerse for at least 30 seconds.
3.2.2.2 Iodine – 12.5-25.0 ppm and immerse for at least 30 seconds
3.2.2.3 Chlorine – 50 ppm and immerse for at least 30 seconds
3.3 An alternative method is to run all removable parts through the ware washing machine.
3.3 Wash, rinse, and sanitize all food contact surfaces of the equipment that are stationary.
3.3 Allow all parts of the equipment to air dry.
3.4 Re-assemble the equipment.

4. Monitoring:
The food supervisor will:
4.1 Conduct a visual inspection of all equipment to be certain that it is being cleaned properly.
4.2 Provide the supplies needed to monitor temperature and chemical concentrations.
4.3 For chemical sanitizing, use appropriate test strip before dishwashing is begun and every 30
minutes afterwards to ensure concentration strength.
4.4 For hot water sanitizing, use a bimetallic stem thermometer and submerge greater than 2 inches
into the water to ensure that the minimum 171 F temperature is reached before dish washing
begins.
4.5 Follow up as necessary.

5. Corrective Action:
5.1 Retrain any food service employee not found following the procedures of this SOP.

6. Verification and Recordkeeping:
6.1 The foodservice supervisor will verify that the assigned foodservice workers have performed their
duties according to the duty schedule.

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6.2 The foodservice supervisor will complete the Food Safety Checklist daily.

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Effective 05.05.2021 Policy Title: Machine Ware Washing- High Temperature
Date: 05.05.2022 Policy Number: HACCP – 129 -00
CMS Number:
Review Area Vice President Department: Food and Nutrient Services
Date: Administrative Level: Director of Operations & Compliance

Revised
Date:

Oversight
Level:

1. Overview:
All silverware, serving dishes, and utensils are washed, rinsed, and sanitized after each use. The
machine for ware washing will be checked prior to each meal period to ensure that it is functioning
properly.

2. Policy:
Foodservice employees who use the ware washing machine will be responsible for knowing how to use
the machine, document its use, and properly maintain it after use.

3. Procedure:
3.1 Fill dish machine tanks prior to use, utilizing the automatic filler
3.2 Run dish machine until the minimum temperature shown on the machine data plate is reached,
and then again prior to being used, to ensure that the water is properly heated. Generally, this is
160 F for wash cycle and 180 F for heat rinse cycle.
3.3 Check that soap and rinse additive dispensers have enough products for the day’s use.
3.4 Scrape and rinse all items before placing them in the machine.
3.5 Load the dishwasher racks. Avoid overloading or improper loading.
3.6 Place rack in machine and close door.
3.7 Check temperatures for wash, rinse, and final rinse cycles and the water pressure. Follow
manufacturer’s recommendations for pressure and minimum wash and rinse temperatures (refer
to machine data plate and/or owner’s manual). Generally, temperatures and pressure should be
at least:
3.7.1 Wash – 160 F and run for time specified on machine data plate.
3.7.2 Rinse – 170 F and run for time specified on machine data plate.
3.7.3 Final rinse – 180 F. For stationary-rack, single-temperature machines, the rinse must be at
least 165 F. Run for the amount of time specified on machine data plate.
3.7.4 Water pressure for final rinse: 20 psi.
3.8 Record the date, temperature, and initial the entry on the Temperature Monitoring Form.
3.8.1 This should be done 3x per day.
3.9 Run racks of trays and flatware through the dish machine.
3.10 Remove trays and flatware from machine and allow to air dry.

4. Monitoring:
The foodservice supervisor will:
4.1 Verify that the ware washing machine is functioning properly.
4.2 Make sure dish washer monitors temperatures periodically and notifies manager immediately if
either temperature (wash or rinse) drops below required levels shown on the machine data plate.

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4.3 Check temperature monitoring forms to ensure that temperatures meet standards and
temperatures are recorded daily (Dish Machine Temperature Log).

4.4 Follow up as necessary.
5. Corrective Action:

5.1 If temperatures do not meet requirements as specified in this SOP report temperatures
immediately to supervisor.

5.2 Be prepared to convert to disposables until problem is solved.
6. Verification and Recording keeping:

6.1 Supervisor will review Temperature Monitoring Form and keep on file.

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Effective Date: 05.05.2021 Policy Title: Ice Machine Usage
Review Date: 05.05.2022 HACCP – 130 -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:
Ice is handled only by food service employees trained in proper sanitation and safety procedures, in a
manner to prevent food borne illness due to hand-to-food cross-contamination.

2. Policy:
Employees involved in production or service must observe the following procedures to ensure the
safety of ice used in foodservice.

3. Procedure
3.1 Wash hands before handling scoop or portioning ice.
3.2 Use a scoop to transfer ice to a clean and sanitized container. The scoop should be stored in a
sanitary manner adjacent to the ice machine. It should never be stored in the ice storage bin.
Scoop should be cleaned and sanitized daily.
3.3 Bare hands or inserting a glass directly into the ice storage bin shall be avoided. Cross
contamination or introduction of a physical hazard (glass) could occur.
3.4 Store and transport ice in designated containers only. Do not use containers that formerly held
chemicals or raw foods.
3.5 Discard ice used for display (salad bars) or ice baths. Do not use for consumption.
3.6 Clean and sanitize parts of ice machine considered “food contact surfaces” according to
manufacturer’s guidelines and the department cleaning schedule.

4. Monitoring:
4.1 Monitor ice machine and employees to ensure that proper ice handling techniques are being
followed, and that access is only allowed by employees trained in proper sanitation and safety
procedures.
4.2 Develop an ice machine cleaning schedule, following manufacturer’s guidelines.
4.3 Provide training and tools for employees to properly clean and sanitize.
4.4 Follow up as necessary.

5. Corrective Action:
5.1 If ice becomes contaminated all ice should be discarded.
5.2 Retrain any food service employee found not following the procedures in this SOP.

6. Verification and Record Keeping
6.1 The food service supervisor will verify that food service workers are following procedures by
visually monitoring food service employees during all hours of operation.
6.2 The designated food service employees responsible for monitoring will maintain and record
cleaning schedules.

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Effective Date: 05.05.2021 Policy Title: Facility and Equipment Maintenance
Review Date: 05.05.2022 HACCP – 131 -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:
The facility and equipment will be maintained to ensure the safety of the food served.

2. Policy:
Employees involved in the maintenance or responsible for the servicing of food service equipment
must perform and schedule each of the following four types of maintenance:
2.1 Reactive (Breakdown) maintenance.
2.2 Preventive (Scheduled) maintenance.
2.3 Predictive (Planned) maintenance.
2.4 Reliability-centered (Individual-centric Equipment) maintenance.

3. Procedure
3.1 Monitor the maintenance of toilet and handwashing equipment so that they function properly.
3.2 Take and record monthly the water temperature to ensure that water available at all sinks are
“tempered” (100 F – 110 F).
3.3 Check to make sure that there is no possibility of back siphonage.
3.3.1 All hose bibs with threads should have back-siphon protection on it or upstream on the
pipe
3.3.2 Pre-rinse nozzle at the dishwasher must automatically hang above the sink so that the
nozzle is above the flood rim.
3.3.3 Floor drain openings must be at least twice the diameter of any drainage hoses inserted in
them; for example, the ice machine hose.
3.4 Check to make sure that all food waste and rubbish are stored in rodent and insect-proof containers
with tight fitting lids.
3.5 Verify that temperatures of all cooling equipment are taken and recorded routinely to ensure
proper calibration of thermometers and proper equipment operation.
3.6 Verify that temperatures of all heating equipment are taken and recorded routinely to ensure
proper calibration of thermometers and proper equipment operation.
3.7 Monitor the maintenance of ventilation systems, ensuring that systems are adequate and regularly
cleaned according to the set schedule.

4. Monitoring:
4.1 Assure all equipment in the foodservice facility is well maintained.
4.2 Contract with an equipment repair company or maintenance department to have regularly
scheduled preventive maintenance done for all equipment. Managers and trained assistants shall
calibrate all thermometers in the department at least once weekly and after being dropped.
4.3 Log all maintenance.
4.4 Review temperature logs to ensure that all are being completed and to determine problem areas.

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4.5 Follow up on any equipment issues or needs.
4.6 Maintain all facility and equipment documentation with HACCP records.
4.7 Make sure facility is health inspection ready.
5. Corrective Action:
Correct violations immediately.
6. Verification and Record Keeping:
6.1 Have two health inspections on file per year.
6.2 Cleaning schedules maintained and on file for one year.
6.3 Equipment temperature logs on file for 1 year.

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Effective Date: 05.05.2021 Policy Title: Employee Health and Personal Hygiene
Review Date: 05.05.2022 HACCP – 132 -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 employees in the kitchen and foodservice area will maintain good personal hygiene practices to
ensure food safety.

2. Policy:
All foodservice employees in the kitchen area must adhere to the standards for:
2.1 Grooming
2.2 Proper Attire
2.3 Hair Restraints and Jewelry
2.4 Illness
2.5 Cuts, Abrasions, and Burns
2.6 Smoking, eating, and gum chewing

3. Procedure
3.1 Grooming:
3.1.1 Arrive at work clean – clean hair, brushed teeth, bathe and use deodorant daily.
3.1.2 Maintain short, clean, and polish-free fingernails. No artificial nails are permitted in the
food production area by anyone.
3.1.3 Using soap and tempered water (100 F to 110 F), double wash hands with nail brush,
including under fingernails, and up to forearms vigorously:
3.1.3.1 When entering the facility before work begins.
3.1.3.2 Upon entering the kitchen after using the restroom or going outside the kitchen
and/or serving area
3.1.4 Single wash hands using soap and tempered water (100°F to 110°F), vigorously for a
minimum of 20 seconds:
3.1.4.1 Immediately before preparing food or handling equipment.
3.1.4.2 As often as necessary during food preparation when contamination occurs.
3.1.4.3 In the restroom after toilet use
3.1.4.4 When switching between working with raw foods and working with ready-to-eat
or cooked foods.
3.1.4.5 After touching face, nose, hair, or any other body part, and after sneezing or
coughing.
3.1.4.5 After cleaning duties.
3.1.4.6 Between each task performed and after changing disposable gloves.
3.1.4.7 After eating, or drinking.
3.1.4.8 Any other time an unsanitary task has been performed – i.e. taking out garbage,
handling cleaning chemicals, wiping tables, picking up a dropped food item, etc.
3.1.5 Wash hands only in hand sinks designed for that purpose.

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3.1.6 Dry hands with single use towels. Turn off faucets in a sanitary fashion using a paper towel,
in order to prevent recontamination of clean hands.

3.1.7 Discard paper towel using a foot-pedal controlled can or in an open trash can to prevent
recontamination of the hand.

3.2 Proper Attire:
3.2.1 Wear appropriate clothing – clean uniform with sleeves (short or ¾ length) and clean non-
skid close-toed, close-heeled work shoes (or leather skid resistant tennis shoes) that are
comfortable for standing and working on floors that can be slippery.
3.2.2 Wear facility-issued uniform top & apron on site.
3.2.2.1 Do not wear apron to and from work.
3.2.2.2 Take off apron before using the restroom.
3.2.2.3 Change apron if it becomes soiled or stained.
3.2.3 Wear disposable gloves to completely cover any cuts, sores, rashes, or lesions. Gloves shall
be worn at all times when handling unwrapped, ready-to-eat foods that will not be heat-
treated again. It is recommended that tongs and other serving utensils be used to serve all
foods, whether bulk or ready-to-eat.
3.2.4 Change and discard disposable gloves as often as hand washing is required or anytime the
employee touches the handles of the warmer, door, etc. or if the employee touches any
part of their body, a cleaning cloth, etc. Wash hands after discarding gloves.

3.3 Hair Restraints and Jewelry:
3.3.1 Hair nets or system approved hair restraints, such as a ball cap, shall be worn at all times
in the kitchen and in all food production areas so that all hair is completely covered.
3.3.2 Keep beards and mustaches neat and trimmed to within ½ inch. Beard restraints are
required if longer than ½ inch.
3.3.3 Refrain from wearing jewelry in the food production area.
3.3.3.1 Only a plain wedding band and a watch are permitted.
3.3.3.2 No necklaces, bracelets, or dangling jewelry are permitted.
3.3.3.3 Earrings are not recommended; however, only one (or two maximum) small stud
earrings are allowed in each ear.

3.4 Illness:
3.4.1 Report any flu-like symptoms, diarrhea, and/or vomiting directly to your unit supervisor.
3.4.2 Employees with these symptoms will be sent home, or re-assigned non-food related duties
or sick leave, whichever is most appropriate

3.5 Cuts, Abrasions, and burns
3.5.1 Bandage any cut, abrasion, or burn that has broken the skin.
3.4.2 Cover bandages on hands with gloves and/or finger costs as appropriate.
3.4.3 Inform unit supervisor of all wounds.

3.6 Smoking, eating and gum chewing:
3.6.1 No smoking or use of tobacco products shall occur on facility property.
3.6.2 No eating in food kitchen and food preparation areas except proper taste testing.
3.6.3 Only a beverage container with a tight-fitting lid and straw are allowed in the production
area. Sore drink cups on a shelf below the food production preparation surface.
3.6.4 Chewing gum or eating during work in a food production area is not allowed. Only proper
taste testing of foods prepared is allowed.

4. Monitoring:
4.1 Inspect employees when they report to work to be sure they are following proper hygiene
requirements.

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4.2 Follow up as necessary.
5. Corrective Action:

Retrain any food service employee found not following the procedures in this SOP.
6. Verification and Record Keeping:

6.1 The foodservice supervisor will verify that foodservice workers 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.

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Effective Date: 05.05.2021 Policy Title: Hand Washing
Review Date: 05.05.2022 HACCP – 133 -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 production personnel will follow proper hand washing practices to ensure the safety of food
served.

2. Policy:
2.1 All employees in foodservice should wash hands using the following steps:
2.1.1 Using soap and tempered water (100 F to 110 F), double wash hands with nail brush,
including under fingernails, and up to forearms vigorously:
2.1.2 When entering the facility before work begins.
2.1.3 Upon entering the kitchen after using the restroom or going outside the kitchen and/or
serving area.
2.1.4 Single wash hands using soap and tempered water (100 F to 110 F), vigorously for a
minimum of 20 seconds:
2.1.5 Immediately before preparing food or handling equipment.
2.1.6 As often as necessary during food preparation when contamination occurs.
2.1.7 In the restroom after toilet use
2.1.8 When switching between working with raw foods and working with ready-to-eat or cooked
foods.
2.1.9 After touching face, nose, hair, or any other body part, and after sneezing or coughing.
2.1.10 After cleaning duties.
2.1.11 Between each task performed and after changing disposable gloves.
2.1.12 After eating, or drinking.
2.1.13 Any other time an unsanitary task has been performed – i.e. taking out garbage, handling
cleaning chemicals, wiping tables, picking up a dropped food item, etc.
2.2 Wash hands only in hand sinks designed for that purpose.
2.3 Dry hands with single use towels.
2.4 Turn off faucets in a sanitary fashion using the paper towel, in order to prevent recontamination
of clean hands.
2.5 Discard paper towel using a foot-pedal controlled can or in an open trash can to prevent
recontamination of the hand.

3. Monitoring:
The Supervisor will:
3.1 Monitor all employees to ensure that they are following proper procedures.
3.2 Ensure adequate supplies are available for proper hand washing.
3.3 Follow up as necessary.

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4. Corrective Action:
Retrain and food service employee not found following the procedures of this SOP.

5. Verification and Record Keeping:
5.1 The foodservice supervisor/ Director will verify that foodservice workers are following procedures
by visually monitoring foodservice employees during all hours of operation.
5.2 The foodservice supervisor will complete the Food Safety Checklist daily.

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Effective Date: 05.05.2021 Policy Title: Glove and Utensil Use
Review Date: 05.05.2022 HACCP – 134 -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:
Gloves or utensils will be used for handling all ready-to-eat foods and when there are cuts, sores,
burns, or lesions on the hands of food handlers.

1. Policy:
All foodservice employees in the kitchen area must use hand washing procedures to wash hands and
exposed arms prior to preparing or handling food or at any time when the hands may become
contaminated.

3. Procedure
3.1 Do not use bare hands to handle ready-to-eat at any time.
3.2 Wash hands thoroughly prior to putting on gloves and each time gloves are changed.
3.3 Change gloves when:
3.3.1 Beginning each new task.
3.3.2 They become soiled, torn or contaminated.
3.3.3 After touching equipment such as refrigerator doors or utensils that have not been cleaned
and sanitized.
3.3.4 After contacting chemicals.
3.3.5 When interruptions in food preparation occur, such as when answering the phone or
checking in a delivery or handling money.
3.3.6 They are in continual for four hours.
3.3.7 Finished handling raw meat and before handling cooked or ready-to-eat foods.
3.4 Cover cuts and sores on hands, including fingernails, with clean bandages.
3.4.1 If hands are bandaged, clean gloves will be worn at all times to protect the bandage and to
prevent it from falling into food.

4. Monitoring:
The unit foodservice supervisor will:
3.1 Purchase power-free, non-latex gloves in appropriate sizes.
3.2 Observe all employees daily to ensure that they are following procedures.
3.3 Follow-up as necessary.

5. Corrective Action:
Retrain any food service employee not found following the procedures of this SOP.

6. Verification and Record Keeping:
6.1 The foodservice supervisor/ Director will verify that foodservice employees are following
procedures by visually monitoring foodservice employees during all hours of operation.

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6.2 The foodservice manager will complete the Food Safety Checklist daily.

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Effective Date: 05.05.2021 Policy Title: Contact with Blood and Bodily Fluids
Review Date: 05.05.2022 HACCP – 135 -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:
Blood and other bodily fluids will be handled so as to minimize the possibility of cross contamination
in the food production area.

2. Policy:
All foodservice employees in the kitchen area must seek assistance from appropriate assigned
personnel trained to handle blood or bodily fluids, such as a nurse, as needed.

3. Procedure:
3.1 Contain the source of the blood.
3.2 Wear disposable gloves when exposed to blood or bodily fluids minimize the risk of
contamination.
3.3 Dispose of contaminated gloves so that they do not come in contact with other people, food, or
equipment.
3.4 Dispose of any contaminated foods.
3.5 Clean and sanitize any affected food contact surfaces.

4. Note:
A Blood-Borne Pathogens Kit should be located in the FANS Office, to be used when handling blood is
necessary. Under no circumstances will a foodservice employee be required to clean up Resident or
Staff accidents (vomiting, diarrhea) in the cafeteria, serving line, etc. due to handling foods in the
kitchen and possible cross-contamination. Additionally, food service staff are not trained to handle
bodily fluids.

5. Monitoring:
The foodservice supervisor will:
5.1 Review practices with all employees as part of new employee orientation.
5.2 Follow-up as necessary.

6. Corrective Action:
Retrain any foodservice employee found not following the procedures in this SOP.

7. Verification and Recordkeeping:
7.1 The foodservice supervisor will verify that foodservice workers are following procedures by visually
monitoring foodservice employees during all hours of operation.
7.2 The foodservice supervisor will complete the Food Safety Checklist daily.
7.3 The designated foodservice employee responsible for monitoring will record any discarded food
on the Damaged and Discarded Product Log.

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7.4 This log will be maintained for a minimum of 1 year.

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Effective Date: 05.05.2021 Policy Title: Employee Breaks and Meals
Review Date: 05.05.2022 HACCP – 136 -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:
Foodservice employees will take breaks and eat meals in a specified area(s) away from production
and service.

3. Policy:
All foodservice employees must take breaks and meals in a designated area or areas away from
production and service.

3. Procedure:
3.1 Designate break and meal locations for all foodservice staff.
3.2 Establish length of breaks and meals.
3.3 Wash hands before returning to any food service area.

4. Monitoring:
4.1 Observe all employees daily to ensure that they are following procedures.
4.2 Follow-up as necessary.

5. Corrective Action:
Retrain any food service employee found not following the procedures in this SOP.

6. Verification and Recordkeeping:
6.1 The foodservice supervisor will verify that foodservice employees are following by visually
monitoring during all hours of operations.
6.2 The foodservice supervisor will complete the Food Safety Checklist daily.

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Effective Date: 05.05.2021 Policy Title: Employee Eating and Drinking in the
Review Date: 05.05.2022 Workplace
Revised Date: Policy Number: HACCP – 137 -00
Oversight Level: Area Vice President CMS Number:
Department: Food and Nutrient Services
Administrative Level: Director of Operations & Compliance

1. Overview:
Foodservice employees will only eat and drink in designated areas.

2. Policy:
All foodservice employees must eat in designated areas only, never in the work area.

3. Procedure:
3.1 Eating (with exception of cooks tasting foods) is not allowed in the production and service areas.
3.2 Drinking from a closed beverage container equipped with a straw is permitted in the production
area as long as the beverage is stored on a lower shelf, below food preparation.
3.3 Chew gum or eat candy only outside the kitchen area.
3.4 Smoke only off campus. No smoking or chewing or chewing of tobacco shall occur on facility
property.

4. Monitoring:
4.1 Observe all employees daily to ensure that they are following procedures.
4.2 Follow-up as necessary.

5. Corrective Action:
Retrain any food service employee found not following the procedures in this SOP.

6. Verification and Recordkeeping:
6.1 The foodservice supervisor will verify that foodservice employees are following by visually
monitoring during all hours of operations.
6.2 The foodservice supervisor will complete the Food Safety Checklist daily.

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Effective Date: 05.05.2021 Policy Title: Visitors to Foodservice
Review Date: 05.05.2022 Policy Number: HACCP – 138 -00
Revised Date: CMS Number:
Oversight Level: Area Vice President Department: Food and Nutrient Services
Administrative Level: Director of Operations & Compliance

1. Overview:
Visitors to their foodservice department will be kept to a minimum, if at all. It is recommended that the
manager meet with staff, parents, family, students, teachers, etc., in the cafeteria to eliminate traffic
through the kitchen.

2. Policy:
All foodservice employees and unit supervisors must prohibit/ limit the access in the food production
areas by visitors (anyone other than food service staff trained in sanitation and safety).

3. Procedure:
3.1 All visitors must adhere to all food safety practices follows by the food service employees.
3.2 Provide hairnets/ caps for all visitors to food production areas.
3.3 All visitors must wash their hands following foodservice operation’s procedures.
3.4 The foodservice/ kitchen area will post the following signs to inform all visitors of the following:
3.4.1 No access to foodservice production areas.
3.4.2 Location of and proper use of hair restraints.
3.4.3 Location of and proper use of hand washing stations.
3.5 Monitor visits/ visitors in the kitchen to ensure that procedures are followed.
3.6 Lock the back door at all times (except during food deliveries) and require identification from
visitors and know why they are there.

4. Monitoring:
Monitor visitors in production areas to ensure that procedures are followed.

5. Corrective Action:
Retrain any employees found not following the procedures in this SOP.

6. Verification and Record Keeping:
6.1 The foodservice supervisor will verify that foodservice employees are following by visually
monitoring during all hours of operations.
6.2 The foodservice supervisor will complete the Food Safety Checklist daily.

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Effective Date: 05.05.2021 Policy Title: Purchasing
Review Date: 05.05.2022 Policy Number: HACCP – 139 -00
Revised Date: CMS Number:
Oversight Level: Area Vice President Department: Food and Nutrient Services
Administrative Level: Director of Operations & Compliance

1. Overview:
Food is purchased only from approved vendors to assure the safety of food served.

2. Policy:
Best practices need to be followed when purchasing food.

3. Procedure
3.1 Understand regulations for specific foods:
3.1.1 Purchase packaged or processed foods from only from approved suppliers who receive
their products from licensed and reputable purveyors and manufacturers who adhere to
good manufacturing and sanitation practices.
3.1.2 Only pasteurized dairy products shall be purchased. Pasteurized shell or processed eggs
should be purchased for menu items not receiving heat treatment or not reaching 140 F.
3.1.3 Only pasteurized apple juice and cider should be purchased for meal service.
3.1.4 Observe delivery vehicles to ensure cleanliness and temperature control.
3.1.5 Use written specifications to ensure that the vendor knows what is to be ordered and
delivered each time.

4. Monitoring:
The Director of Food and Nutritional Services shall:
4.1 Develop and implement written product specifications to ensure products purchased consistently
meet department expectations.
4.2 Request a written letter from approved vendors indicating that they follow either a HACCP program
or they follow good manufacturing and sanitation practices.
4.3 Coordinate delivery times with vendors/ suppliers to ensure orders and product specifications are
being met.
4.4 Follow up as necessary.

5. Corrective Action:
5.1 Retrain any foodservice employee not found following the procedures of this SOP.
5.2 Rewrite specifications as necessary.

6. Verification and Recordkeeping:
Invoices should reflect any discrepancies.

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Effective Date: 05.05.2021 Policy Title: Receiving
Review Date: 05.05.2022 Policy Number: HACCP – 140 -00
Revised Date: CMS Number:
Oversight Level: Area Vice President Department: Food and Nutrient Services
Administrative Level: Director of Operations & Compliance

1. Overview:
All food should be checked for proper conditions as it is received in the facility.

2. Policy:
Best practices need to be followed when receiving food stuff.

3. Procedure
3.1 Instructions:
3.1.1 Receive only one delivery at a time.
3.1.2 Use receiving log to track deliveries.
3.1.3 Receive potentially hazardous foods at or below 40 F and place in storage as quickly as
possible.
3.1.4 Check to make sure frozen food is solid and does not show evidence of thawing and re-
freezing.
3.1.4.1 Common signs of thawing and refreezing are large ice crystals on the surface and
frozen juices or liquids in the package.
3.1.5 Check to ensure that refrigerated foods are received at or below 40 F.
3.1.6 Accept only pasteurized dairy products.
3.1.7 Record the date of receipt on the foods on the outside of each package, and a use-by date
if applicable.
3.1.8 Check delivery invoice against all items delivered.
3.1.9 Reject potentially hazardous foods that are not at acceptable temperature and cans with
swelled tops or bottoms, leakage, incomplete labels, flawed seals, rust or dents.
3.1.9.1 Evaluate quality of products by odor, sight and touch.
3.1.9.2 Unacceptable products should be rejected.
3.1.9.3 Products must meet order specifications and quality requirements.
3.1.9.4 If any foods are deemed unacceptable, they should be rejected and put in a
designated area for credit.
3.1.9.5 Make note on invoice any items rejected.
3.2 Receiving Frozen and Refrigerated Foods:
3.2.1 Check temperature with a calibrated thermometer to assure that cold foods are at or
below 40 F.
3.2.2 Return all foods that should be stored at or below 40 F that are delivered above 40 F.
3.2.3 Check at random and immediately for each delivery (i.e., dairy products, frozen meats,
fresh deli-sliced meats).
3.2.4 Record temperature of these products on the vendor invoice.
3.2.5 Place foods in the proper storage area (cooler or freezer) quickly to avoid potential
bacterial growth.

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3.3 Receiving Dry Goods:
3.3.1 Check dry goods for leaks, flaws, or broken packages.
3.3.1.1 Dry goods should be dry, free of mold, and free of insects.
3.3.1.2 Reject flawed packages and put in a designated area for credit.
3.3.2 Inspect cans for leaks, incomplete labels, dents, bulges, and other visible signs of
damage.
3.3.2.1 Notify a manager if a damaged can is found.
3.3.3 Notify the unit supervisor or designee to call the vendor when damaged items are
found so the product can be picked up and returned and a credit issued.
3.3.4 Date boxes and cans with receiving date.
3.3.5 Separate chemicals from foods.
3.3.6 Give the signed and checked invoice to unit supervisor or designee week.
3.3.7 Reject and remove damaged packages or cases.
3.3.8 Return for credit.

4. Monitoring:
The FANS Director/ Unit Supervisor will:
4.1 Assure that all foods come from approved vendors and sources.
4.2 Schedule deliveries for off-peak hours and make sure enough trained staff are
available to receive, inspect, and store food promptly.
4.3 Assure that no home-prepared foods are accepted or used.
4.4 Check vendor invoices to ensure proper procedures are being followed.
4.5 Follow up with staff as necessary.
4.6 Make note of rejected items to receive credit from vendor.
4.7 Contact vendors to arrange for pickup and credit of rejected products.

5. Corrective Action:
Retrain any food service employee not found following the procedures of this SOP.

6. Verification and record Keeping:
6.1 The foodservice manager will verify that foodservice employees are following procedures by
visually monitoring foodservice employees during all hours of operation.
6.2 Check and file vendor invoices.

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Effective Date: 05.05.2021 Policy Title: Date Marking Ready-to- Eat Potentially
Review Date: 05.05.2022 Policy Number: Hazardous Food
Revised Date: CMS Number: HACCP – 141 -00
Oversight Level: Area Vice President Department:
Administrative Level: Food and Nutrient Services
Director of Operations & Compliance

1. Overview:
To ensure appropriate rotation of ready-to-eat food to prevent or reduce foodborne illnesses.

2. Policy:
The best practice for a date marking system will include:
2.1 A label with the product name. day or date, and time it is prepared or opened include:
2.1.1 Labeling food with a calendar date, such as “cut cantaloupe, 5/26/22, 8:00am.,”
2.1.2 Identifying the day of the week, such as “cut cantaloupe, Monday, 8:00am.,” or
2.1.3 Using color-coded marks or tags, such as cut cantaloupe, blue dot, 8:00 am means “cut
on Monday at 8:00 am.”

3. Procedure
3.1 Follow State or local health department requirements.
3.2 Label ready-to-eat, potentially hazardous foods that are prepared on-site and held for more than
24 hours.
3.3 Label any processed, ready-to-eat, potentially hazardous foods when opened, if they are to be held
For more than 24 hours.
3.4 Refrigerate all ready-to-eat, potentially hazardous foods at 40 F or below.
3.5 Serve or discard refrigerated, ready-to-eat, potentially hazardous foods within 7 days.
3.6 Indicate with a separate label the date prepared, the date frozen, and the date thawed of any
refrigerated, ready-to-eat, potentially hazardous foods.
3.7 Calculate the 7-day time period by counting only the days that the food is under refrigeration. For
example:
3.7.1 On Monday, 8/1/22, lasagna is cooked, properly cooled, and refrigerated with a label that
reads, “Lasagna, Cooked, 8/1/22.”
3.7.2 On Tuesday, 8/2/22, the lasagna is frozen with a second label that reads, “Frozen, 8/2/22.”
Two labels now appear on the lasagna. Since the lasagna was held under refrigeration from
Monday, 8/1/22- Tuesday, 8/2/22, only 1 day is counted towards the 7-day time period.
3.7.3 On Tuesday, 8/16/222 the lasagna is pulled out of the freezer. A third label is placed on the
lasagna that read, “Thawed, 8/16/22.” All three labels now appear on the lasagna. The
lasagna must be served or discarded within 6 days.

4. Monitoring:
A designated employee will check refrigerators daily to verify that foods are date marked and that foods
exceedingly the 7-day period are not being used or stored.

5. Corrective Action:
5.1 Retrain any foodservice employee found not following the procedures in this SOP.

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5.2 Foods that are not date marked or that exceeded the 7-day time period will be discarded.
6. Verification and Recordkeeping:

6.1 The foodservice supervisor will complete the Food Safety Checklist daily.
6.2 The Food Safety Checklist is to be kept on file for a minimum of 1 year.

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Effective Date: 05.05.2021 Policy Title: Storage
Review Date: 05.05.2022 Policy Number: HACCP – 142 -00
Revised Date: CMS Number:
Oversight Level: Area Vice President Department: Food and Nutrient Services
Administrative Level: Director of Operations & Compliance

1. Overview:
All food, chemicals, and supplies should be stored in a manner that ensures quality and maximizes
safety of the food served.

2. Policy:
Foodservice employees who will be receiving and storing food must maintain the storage areas,
including dry, refrigerated and freezer storage.

3. Procedure
3.1 Place foods in the proper storage area, refrigerator or freezer, quickly to avoid bacterial growth:
3.1.1 40 F or lower- refrigerator temperatures
3.1.2 26 F to 32 F or below – deep chill storage temperatures
3.1.3 0 F or below – freezer temperatures
3.1.4 50 F to 70 F at 50 to 60% humidity- dry storage temperatures
3.2 Place foods into appropriate storage areas immediately upon receipt in the following order:
3.2.1 Refrigerated foods, store foods in designated refrigerators. If food products are stored
together in a refrigerator, they should; be placed on shelves in the following order:
3.2.1.1 Prepared or ready-to-eat foods – top shelf
3.2.1.2 Fish and seafood items
3.2.1.3 Whole cuts of raw beef
3.2.1.4 Whole cuts of raw pork
3.2.1.5 Ground or processed meats
3.2.1.6 Raw poultry – bottom shelf
3.2.2 Frozen foods
3.2.3 Dry foods
3.3 Keep all food items on shelves that are at least 6” above the floor to facilitate air circulation and
proper cleaning.
3.4 Store food out of direct sunlight.
3.5 Place chemicals and supplies in appropriate storage areas, away from food.
3.6 Use First In First Out (FIFO) rotation of products in all storage areas to assure the oldest products
are used first.
3.6.1 Products with the earliest use-by or expiration dates are stored in front of products with
later dates.
3.6.2 Mixing old food with new food is not acceptable.
3.7 Make sure all goods are dated with receiving date and use-by date, as appropriate.
3.8 Store food in original container is clean, dry, and intact.
3.8.1 if necessary, repackage food in clean, well-labeled, airtight containers.
3.8.2 This also can be done after a package is opened.

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3.9 Food is never put in chemical containers and chemicals never placed in food storage containers.
3.9.1 Store potentially hazardous foods no more than 7 days at 41 F from date of preparation.
3.9.2 Store pesticides and chemicals away from food handling and storage areas.
3.9.3 Pesticides and chemicals, must be stored in original, labeled containers.
3.10 Storeroom sanitation:
3.10.1 Maintain clean and uncluttered storage areas.
3.10.2 Storage areas should be positioned to prevent contamination from areas where garbage is
stored.
3.10.3 Dispose of items that are beyond the expiration or “use by” dates.
3.10.4 Store all items on shelves at least 6” above the floor to facilitate air circulation and proper
cleaning.
3.10.5 Check for signs of rodents or insects.
3.10.5.1 If there are signs of the presence of rodents or insects, notify the unit supervisor.
3.11 Temperature control:
3.11.1 Check the temperatures of all refrigerators, freezers, and dry storerooms at the beginning
of each shift.
3.11.1.1 This includes both internal and external thermometers, where appropriate.
3.11.1.1 Refrigerator temperatures should be between 36 F and 40 F.
3.11.1.2 Freezer temperatures should be between -10 and 0 F.
3.11.1.3 Storerooms temperatures should be between 50 and 70 F.
3.11.2 Record temperatures on the appropriate temperature log with employee initial.
3.11.3 Notify unit supervisor immediately of any unacceptable temperatures.
3.11.4 Limit overloading refrigerated storage areas, as this prevents air flow and makes the unit
work harder to stay cold.
3.11.5 Use caution when cooling hot food in the refrigerator, as this warms the unit and can put
other foods into the temperature danger zone.
3.11.6 Keep units closed as much as possible to maintain proper temperatures.
3.11.7 Defrost all units on a regular schedule to aid in proper maintenance and air circulation.

4. Monitoring:
The supervisor will:
4.1 Monitor temperature logs of storage rooms, freezers, and refrigerators.
4.2 Review logs to make sure there are no temperature deviations.
4.3 Document all corrective action taken on the appropriate forms.
4.4 Include cleaning and sanitizing of all storage areas in master cleaning schedule.
4.5 Follow up on all reported problems.
4.6 file logs with HACCP records.

5. Corrective Action:
5.1 Discard all food found to be unsafe or at improper temperature.
5.2 Retrain any food service employee not found following the procedures of this SOP.

6. Verification and Recordkeeping:
6.1 The foodservice supervisor/ Director will verify that foodservice workers 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 Keep temperature records on file for a year.

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Effective Date: 05.05.2021 Policy Title: Integrated Pest Management
Review Date: 05.05.2022 Policy Number: HACCP – 143 -00
Revised Date: CMS Number:
Oversight Level: Area Vice President Department: Food and Nutrient Services
Administrative Level: Director of Operations & Compliance

1. Overview:
Efforts will be made to ensure that pests are controlled in the foodservice operation, including the use
of a licensed Pest Control Operator (PCO).

2. Policy:
The facility will use an integrated pest management program (IPM).

3. Procedure
3.1 Deny access to pests:
3.1 Use reputable suppliers for all deliveries.
3.2 Check all deliveries before they enter the foodservice kitchen/ department.
3.3 Refuse shipments that have signs of pest infestation.
3.4 Keep all exterior openings closed tightly.
3.4.1 Check doors for proper fit for proper fit as part of the regular cleaning schedule.
3.5 Report any signs of pests to the facility foodservice manager.
3.6 Report any openings, cracks, broken seals or other opportunities for pest infestation to the
facility foodservice manager.
3.2 Deny pest food, water, and a hiding or nesting place:
3.2 Dispose of garbage quickly and correctly. Keep garbage containers clean, in good condition,
and tightly covered in all areas.
3.2.1 Clean up spills around garbage containers immediately.
3.2.2 Wash, rinse, and sanitize containers regularly.
3.3 Store recyclables in clean, pest-proof containers away from the building.
3.4 Store all food and supplies as possible.
3.4.1 Keep all food and supplies at least 6” off the floor and 6” away from walls.
3.4.2 Refrigerate foods such as powered milk, cocoa, and nuts after opening or store in
NSF approved storage containers.
3.4.2.1 These foods attract insects, but most insects become inactive at
temperatures below 41 F.
3.4.3 During long breaks, store flour and cornmeal products under refrigeration to
prevent weevil eggs from hatching.
3.5 Use FIFO (First In, First Out) inventory rotation.
3.6 Wet towels and mop heads should be taken to the laundry area at the end of each shift to
minimize the risk of infestation by pests.
3.6.1 Store mop heads and broom ends off the floor.
3.7 Clean and sanitize the facility thoroughly and regularly.
3.7.1 Careful cleaning eliminates the food supply, destroys insect eggs, and reduces the
number of places pests can take shelter.

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3.3 The PCO should decide if and when pesticides should be used in the facility.
3.3.1 PCOs ought to be trained to determine the best pesticide for each pest, and how and
where to apply it.
3.3.2 The PCO should store and dispose of all pesticides used in the facility.
3.3.2.1 If any pesticides are stored in the facility, following guidelines must be adhered to:
3.3.2.1.1 Keep pesticides in their original containers.
3.3.2.1.2 Store pesticides in locked cabinets away from food-storage.
3.3.2.1.3 Store pesticides away from food-preparation areas.
3.3.2.1.4 Store aerosol or pressurized spray cans in a cool place (<120 F).
3.3.2.1.5 Check local regulations before disposing of pesticides.
3.3.2.1.5.1 Many pesticides are considered hazardous waste.
3.3.2.1.6 Dispose of empty containers according to manufactures’ directions.
3.3.2.1.7 Dispose of empty containers according to local and state regulations.
3.3.2.1.8 Keep a copy of corresponding safety data sheets (SDS) on premises.

4. Monitoring:
4.1 Supervise daily cleaning routines.
4.2 Monitor completion of all cleaning tasks daily against the master cleaning schedule.
4.3 Review and change the master cleaning schedule every time there is a change in procedures or
equipment.
4.4 Request employee input in the program during staff meetings.
4.5 Review infestation and control issues with PCO take necessary steps to control or eliminate pests.
4.6 Follow up with staff observations and PCO as necessary.
4.7 File PCO/ICM records with HACCP records.
4.8 Conduct routine exterior structure assessments for the following conditions:
4.8.1 Cracks or holes in the building’s structure.
4.8.2 Gaps around windows and doors.
4.8.3 Standing water near the building or facility.
4.8.4 Clogged gutters or downspouts.
4.8.5 Waste disposal near the building, trash cans or dumpsters that are damaged or uncovered.
4.8.6 Vegetation or mulch that touches or is within 18” of the building.
4.9 Conduct routine interior structure assessments for the following conditions:
4.9.1 Gaps around doors and windows.
4.9.2 Cracks or holes in walls and ceiling.
4.9.3 Food waste or spilled product in undesignated areas.
4.9.4 Leaks or condensation around plumbing, windows, or HVAC equipment.
4.9.5 Excessive moisture or humidity in any area.
4.9.6 Clogged or dirty drains.
4.9.7 Excessive paper trash, boxes, or clutter anywhere (even in dry storage).

5. Corrective Action:
5.1 Retrain any foodservice employee not following the procedures of this SOP.
5.2 Release any PCO not following the procedures of this SOP.
5.3 Release any PCO not preventing or eliminating a pest infestation(s).
5.4 Exterior structure assessment requires immediate action:
5.4.1 Presence of pests (living or dead), nets, or hives.
5.4.2 Dropping from insects, rodents, birds or wildlife.
5.4.3 Evidence of pest burrows, damaged wood, etc.

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5.5 Interior structure assessment requires immediate action:
5.5.1 Presence of pests (living or dead), nets, or hives.
5.5.2 Droppings from insects or rodents.
5.5.3 Evidence of gnawed wires, shredded packaging, grease marks along walls, damaged wood
etc.

6. Verification and Recordkeeping:
6.1 The foodservice supervisor/ Director will verify that foodservice workers are following procedures
by visually monitoring foodservice employees during all hours of operation.
6.2 The foodservice supervisor will complete the Food Safety Checklists daily.

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Effective Date: 05.05.2021 Policy Title: New Employee Orientation
Review Date: 05.05.2022 Policy Number: HACCP – 144 -00
Revised Date: CMS Number:
Oversight Level: Area Vice President Department: Food and Nutrient Services
Administrative Level: Director of Operations & Compliance

1. Overview:
All new foodservice employees will receive training food safety procedures during the first week of
employment (ServSafe®-Food Handler).

2. Policy:
Discuss with foodservice Director thoroughly the implications of food safety.

3. Procedure
3.1 Meet with foodservice Director or supervisor to receive training on basic food safety procedures.
3.2 Successfully pass the on-line ServSafe®-Food Handler course.
3.3 Job-shadow a foodservice employee for a minimum of 3 full days.
3.4 Review each point in the Food Safety Checklist with foodservice Director.
3.5 Read, sign, and date the statement at the end of the checklist, indicating understanding and
agreement with stated procedure.
3.6 The foodservice Director will conduct the above procedure and sign and date the same form.
3.7 The new foodservice employee will receive a copy of the signed document.
3.8 The foodservice manager or unit supervisor will:
3.8.1 Schedule a date of 4 to 5 hours for the orientation sessions.
3.8.2 Inform new employees of the purpose and time of the session.
3.8.3 Explain the purpose of the checklist to employees.
3.8.4 Discuss each policy and procedure on the checklist.
3.8.5 Refer to the department HACCP Standard Operating Procedure Manual as necessary.
3.8.6 Check off each procedure as it is discussed.
3.8.7 If employees have questions, please note and follow-up, if appropriate.
3.8.8 Provide a copy of this form to each employee.
3.8.9 Inform employees that a copy will be placed in their personnel file.
3.8.10 Remind employees of the location of a copy of the department HACCP Standard Operating
Procedure Manual for future reference.
3.8.11 Emphasize again the priority of food safety and the involvement of staff member.
3.8.12 Thank employee for participating.

4. Monitoring:
Keep personnel records updated with food safety requirements for food safety training.

5. Corrective Action:
Retrain any foodservice personnel needing review.

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6. Verification and Recordkeeping:
Keep personnel records updated with food safety training requirements on file.

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Summary Table for Monitoring and Verifying HACCP-Based SOP Record

Standard Operating Record Monitored by Verified by
Procedure (SOP) Dish Machine Whom Whom
Temperature Record
Cleaning and Food Safety Checklist Kitchen Manager Kitchen Manager
Sanitizing Food
Contact Surfaces

Cleaning of Non-food Food Temperature Kitchen Manager Kitchen Manager
Contact Surfaces Record Head Chef Kitchen Manager
Kitchen Manager
Controlling Time and Food Safety Checklist Kitchen Manager
Temperature of Potentially Kitchen Manager Kitchen Manager
Hazardous Foods during Kitchen Manager Kitchen Manager
Kitchen Manager
Preparation, Cooking, Refrigeration
Holding, Cooling and temperature record
Reheating

Date Marking and Ready-to Food Safety Checklist
– Eat, Potentially Hazardous Damaged or Discarded
Food
Handling of Food Recall Product Record
Food Safety Checklist
Personal Hygiene

Preventing Cross- Food Temperature Kitchen Manager Kitchen Manager
Contamination of Record
Food/Condiment Bars Kitchen Manager Kitchen Manager
Preventing Cross- Food Safety Checklist
Contamination During
Storage and Preparation Damaged or Discarded
Product Record
Receiving Deliveries Delivery Invoice
(Milk, produce,
warehouse) Kitchen Manager Kitchen Manager
Damaged or Discarded
Product Record

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Standard Operating Record Monitored by Verified by
Procedure (SOP) Whom Whom
Food Safety Checklist Kitchen Manager
Serving Food Head Chef
Food Safety Checklist Kitchen Manager Kitchen Manager
Storing and Using Food Temperature Kitchen Manager
Poisonous or Toxic Record Kitchen Manager
Chemicals Satellite Shipping and Kitchen Manager
Transporting Food to Receiving Record Head Chef
Remote Sites (Satellite Food Safety Checklist Kitchen Manager
Kitchens) Kitchen Manager
Food Safety Checklist
Using and Calibrating Head Chef
Thermometers
Kitchen Manager
Using Suitable Kitchen Manager
Utensils When Handling
Ready-to – Food Safety Checklist Head Chef Kitchen Manager
Eat Foods Food Safety Checklist Kitchen Manager Kitchen Manager
Washing Fruits and
Vegetables Kitchen Manager

Washing Hands

98

Summary of Corrective Actions for HACCP-Based SOPs

SOP Corrective Action

Cleaning and 1. Retrain any foodservice employee found not following the procedures in
Sanitizing Food this SOP.
Contact Surfaces 2. Wash, rinse, and sanitize dirty food contact surfaces. Sanitize food contact
Cleaning of Non-Food surfaces if it is discovered that the surfaces were not properly sanitized.
Contact Surfaces 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. (3-4 times daily)
• 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 dish machine:
• 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 dish machine, 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 dish machine, 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
the machine. Retest. If the proper sanitizer concentration level is not
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handles and tray slides. Discard food that comes in contact with non-food
surfaces.

99

Summary of Corrective Actions for HACCP-Based SOPs, continued

SOP Corrective Action
Controlling Time and Preparation Corrective Action
Temperature of 1. Retrain any foodservice employee found not following the procedures
Potentially Hazardous
Foods during Preparation, in this SOP.
Cooking, Holding, 2. Begin the cooking process immediately after preparation is complete for
Cooling and Reheating
any foods that will be served hot.
Critical Control 3. Rapidly cool ready-to-eat foods or foods that will be cooked at a latertime.
Point (CCP) 4. Immediately return ingredients to the refrigerator if the

anticipated preparation completion time is expected to exceed 45
minutes.
5. Discard food held in the temperature danger zone for more than 4hours.
Cooking Corrective Action
1. Retrain any foodservice employee found not following the procedures in
this SOP.
2. Continue cooking food until the internal temperature reaches the
required temperature.
Holding Corrective Action
1. Retrain any foodservice employee found not following the procedures in
this SOP.
2. For hot foods:
• Reheat the food to 165 ºF for 15 seconds if the temperature is found

to be below 140 ºF and the item has not been in the temperature
danger zone for more than 4 hours.
• Discard the food if it cannot be determined how long the food
temperature was below 140 ºF.
3. For cold foods:
• Rapidly chill the food using an appropriate cooling method if the
temperature is found to be above 41 ºF and the item has not been in
the temperature danger zone for more than 4 hours.
• Place food in shallow containers (no more than 4 inches deep) and
uncovered on the top shelf in the back of the walk-in or reach-in
cooler.
• Use a quick-chill unit like a blast chiller.
• Stir the food in a container placed in an ice water bath.
• Add ice as an ingredient.
• Separate food into smaller or thinner portions.
◻ Use a rapid cooling utensil.
4. Discard the food if it cannot be determined how long the food
temperature was above 41 ºF.
5. Repair or reset holding equipment before returning food to the
unit, if applicable.

100