sop 企业标准操作手册Word下载.docx
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sop 企业标准操作手册Word下载.docx
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ListofHACCPStandardOperatingProcedure
A.Holding,ServingandTransportingofFood
A1.CoolingFood
Describesacceptablemethodsofsafelycoolingfoods
A2.HoldingFoods
Describesproceduresforsafelyholdinghotandcoldfoods
A3.ServiceofFood
Describesproceduresforsafelyservingfood
A4.ServiceTemperature
Describesproceduresformonitoringtemperatureofhotandcoldfooditemsservice
A5.TransportationofFoods
Describesproceduresnecessarytosafelytransportfoodfromkitchentoasatelliteunitandbackfollowingservice
A6.PreventingContaminationatFoodBars
Describesproceduresforpreventingcontaminationatfoodbars
A7.SackLunches
Describesproceduresforsafelypreparingandservingsacklunchesatschool.
A8.UsingSuitableUtensilsWhenHandlingReady-to-EatFoods
Describesproceduresforusingutensilswhenhandlingready-to-eatfood
B.Maintenance
B1.FacilityandEquipmentMaintenance
Describesfoodservicefacilitiesandequipmentthatshouldbemonitoredandmaintainedtoensurefoodsafety
C.Miscellaneous
C1.CalibrationofThermometers
Describesmethodsforcalibratingthermometers
C2.FoodSafetyinEmergencySituations
Describesbasicproceduresaffectingfoodsafetytobeconsideredduringemergencies
C3.IceMachineUsage
Describeshowicemustbeusedandhandledsafely
C4.RespondingtoaFoodborneIllnessComplaint
Describesprocedurestofollowifafoodborneillnesscomplaintisreceivedbyfoodservice
C5.RespondingtoaPhysicalHazardComplaint
Describesprocedurestofollowifacomplaintofaphysicalhazardinfoodisreceivedbyfoodservice.
C6.DateMarkingReady-To-EatPotentiallyHazardousFood
Describesprocedurestofollowfordatingfood
C7.VisitorsinFoodservice
Describesfoodsafetyprocedurestobefollowedbyallvisitorsinfoodproductareas
D.PersonalHygiene
D1.EmployeeHealthandPersonalHygiene
Describespersonalhygienepracticestoensurefoodsafety
D2.BreaksandMeals
Describeshowandwherefoodserviceemployeeswilltakebreakandmeals
D3.ContactwithBloodandBodilyFluids
Describesfoodserviceproceduresdealingwithbloodandbodilyfluidcontact
D4.EatingandDrinkingintheWorkplace
D5.GloveandUtensilUse
DescribesproperuseofglovesandutensilsinFoodservice
D6.DoubleHandwashing
Describesproceduresforhandwashinginfoodservice
E.PestControl
E1.PestControl
Describestheuseofanintegratedpestmanagementprogram(IPM)tocontrolpestsinfoodservice
F.Preparation
F1.PreparingColdFoods
Describesproceduresforsafelypreparingcoldfoods
F2.ThawingFoods
Describesproceduresforsafelythawingfrozenfoods
F3.WashingFruitsandVegetables
Describesproceduresforsafelywashingfruitsandvegetables
G.Production
G1.PreparingandCookingHotFoods
Describesproceduresforsafelypreparingandcookinghotfoods
G2.ReheatingFoods(Leftovers)
Describesproceduresforsafelyreheatingfoods,includingleftovers
G3.TastingMethod
Describesthetwo-spoonmethodoftastingfoods
G4.UseofThermometers
Describeshowandwhenthermometerscanbeusedeffectivelyduringfoodproductionandservice
H.Purchasing
H1.Purchasing
Describesprocedurestoensuresafepurchaseoffood
I.Receiving
I1.ReceivingFood
Describesproceduresforsafelyreceivingfoodsatdelivery,whetherfrozen,refrigerated,ordryitems
J.Sanitation
J1.CleanlinessandSanitationoftheCafeteria
Describesfoodsafetyprocedurestobeusedbefore,during,andaftermealserviceintheschoolcafeteria
J2.LaundryandLinenUse
Describestheuseandcareoflaundryandlinensusedinschoolfoodservice
J3.EquipmentCleaningandSanitizing
Describeshowequipmentwithremovablepartsshouldbecleanedandsanitizedaftereachuse
J4.MachineWarewashing
Describeshowtousethehightemperaturesanitizingdishmachine,documentitsoperation,andmaintainitafteruse
J5.ManualWarewashing
Describeshowtosetupandusesinksdesignatedformanualwarewashing,includingchemicalsanitizerconcentrations
J6.CleaningandSanitizingFoodContactSurfaces
Describeshowtocleanfoodcontactsurfaces
K.Storage
K1.Storage
Describesproceduresforsafelystoringfoods,whetherinfrozen,refrigerated,ordrystorage
L.Training
L1.NewEmployeeOrientation
Describesfoodsafetyorientationproceduresfornewemployees.
M.Appendix
M1.SampleVendorLetter
M2.CoolingTemperatureLog
M3.FoodSafetyChecklist
M4.ThermometerCalibrationrecord
M5.References
_____________________________________________________________
A1.CoolingFoods
Policy:
Whencookedfoodwillnotbeservedrightaway(orisleftoverandcanbesaved),itmustbecooledasquicklyaspossibletopreventmicrobialgrowth.Temperatureswillbetakenduringthecoolingprocesstomakesurethattimeandtemperaturestandardsaremettoensurethesafetyoffoodservedtochildren.
Procedures:
Therearetwoacceptablemethodsofcoolingfoodsoutlinedbelow.Employeesinvolvedinthecoolingprocessoffoodmustobservethefollowingprocedures:
One-stage(fourhour)method:
1.Coolhotcookedfoodfrom135º
Fto70º
within6hours,providedthatfoodiscooledfrom135º
to70º
inlessthanorequalto2hours,andfoodiscooledfrom70º
tolessthan41º
Fwithintheremainingtime.
2.Taketemperaturesat4hourstomakesurethattheappropriatetemperaturewasreached.
3.Reheatfoodto165oFfor15secondsiffoodhasnotcooledto41º
Fin4hours.
4.Chillprepared,ready-to-eatfoodssuchasTunaSaladandcutmelonsfrom70º
Fto41º
Forbelowwithinfourhours.Takecorrectiveactionimmediatelyifready-to-eatfoodisnotchilledfrom70º
to41º
Forbelowwithinfourhours.
Two-stagemethod(*recommendedbytheFDAFoodCode):
Forlowerwithin2hours,andthencooldownto41º
Forlowerwithinanadditionalfour4hours,foratotalcoolingtimeof6hours.
2.Taketemperaturesatthe2and6hourintervalstomakesurethatappropriatetemperatureswerereached.
3.Within2hours,reheatfoodto165oFandholdfor15secondsiffoodisnotcooledfrom135º
withinlessthan2hoursorfrom70º
Fintheremainingtime.
*NOTE:
Thereasonthatthetwo-stagemethodallows6hourstocoolisthatthefoodpassesthroughthemostdangerouspartofthetemperaturedangerzone–wherethegrowthofmicroorganismsisideal–duringthefirst2hoursofcooling.
Factorsthataffecthowquicklyfoodswillcooldown:
1.Sizeofthefoodbeingcooled–thethicknessofthefoodordistancetoitscenterplaysthebiggestpartinhowfastafoodcools.
2.Densityofthefood–thedenserthefood,thesloweritwillcool.
3.Containerinwhichafoodisstored–stainlesssteeltransfersheatfromfoodsfasterthanplastic.Shallowpansallowtheheatfromfoodtodispersefasterthandeeppans.
Foodmaynotmovethroughthetemperaturedangerzonefastenoughifthefoodisstillhotwhenplacedinthecoolerorfreezer.Thehotfoodmayalsoraisethetemperatureofthesurroundingfooditems,placingtheminthetemperaturedangerzone(between41-135°
F.).Alwayswaituntilhotfoodshavecooledtolessthan135º
beforeplacingtheminthecooler.
Listedbelowareafewmethodsthatcanbeusedtocoolfoodsmorequickly.Themethodscanbeusedaloneorincombinationinordertocoolfoodsquickly.
Methodsforcoolingfoods:
1.Reducethequantityofthefoodbeingcooled.Cutlargefooditemsintosmallerpiecesordividelargecontainersoffoodintosmallercontainers.
2.Useice-waterbaths.Dividecookedfoodintoshallowpansorsmallerpotsthenplacetheminicewater.Stirfooditemsfrequently.
3.Addiceorwaterasaningredient.Thisworksforfoodsthatcontainwaterasaningredient,suchasasouporstew.Therecipecaninitiallybepreparedwithlesswaterthanisrequired.Coldwateroricecanthenbeaddedaftercookingtocooltheproductandtoprovi
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