sop 企业标准操作手册Word下载.docx

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