HACCP-Based Standard Operating Procedures

HACCP-Based Standard
Operating Procedures
Nutritional Development Services
Archdiocese of Philadelphia
School Year 2016-2017
HACCP SOP
HACCP-Based
Standard Operating Procedures
Nutritional Development Services
Archdiocese of Philadelphia
School Year 2016-2017
Nutritional Development Services
Rev. 2016-17 School Year
2
HACCP SOP
HACCP-Based
Standard Operating Procedures
School:_________________________________
Sponsor: Nutritional Development Services
Archdiocese of Philadelphia
222 N. 17th Street 4th Floor
Philadelphia, PA 19103
Please print your name and write the date that the HACCP Manual was updated with
new or revised SOP’s.
Name________________________ Date ______
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HACCP SOP
Table of Contents
1. NDS Monitors Responsibilities
2. Cleaning and Sanitizing Food Contact Surfaces:
Trays, Thermometers, Prep and Services Tables, Sinks, and Carts
3. Controlling Time and Temperature During Hot Food Heating & Holding
Vended Foods
4. Date Marking Ready-to-Eat, TCS (Time, Temperature Control for Safety) Foods
5. Health Policy
6. Holding Cold TCS (Time, Temperature Control for Safety) Foods
7. Personal Hygiene
8. Preventing Cross-contamination During Storage and Preparation
for Vended Salad & Fresh Fruit
9. Receiving Delivery
10. Serving Food
11. Storing and Using Poisonous or Toxic Chemicals
12. Transporting Food for Field Trips
13. Using and Calibrating Thermometers
14. Using Gloves When Handling Ready-to-Eat foods
15. Washing Fruits and Vegetables
16. Washing Hands
17. Transporting Meal to Classrooms
18. Serving Students Identified with Sever Food Allergy
19. Cleaning and Disinfecting Body Fluid Spills
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6
9
10
11
12
13
14
15
16
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18
19
21
22
23
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26
27
Appendix
20. Food Safety Check List
21. Health Awareness Policy
22. Calibrating the Thermometer
23. Employees Must Wash Hands
24. Hand washing Sink
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HACCP SOP
NDS MONITORS’ RESPONSIBILITIES
PURPOSE: An NDS Monitor shall visit each site on an annual basis. During site visits the
following steps should be reviewed to ensure food safety records are being maintained.
 Most recent food safety inspection report is on display for public viewing.
 Current ServSafe® Certification and county license is posted for public viewing.
 Monitor Daily Production Records for the following:
o Refrigerator and Freezer Temperatures
o Thermometer calibration dates
 Sanitizer is at the proper pH.
 Sanitizing of tables, work surfaces, and equipment is correctly completed.
 Food service Checklist is completed monthly.
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HACCP SOP
Cleaning and Sanitizing Food Contact Surfaces: Trays, Thermometers,
Prep and Service Tables, Sinks, Meal Delivery Totes and Carts
PURPOSE: To prevent foodborne illness by ensuring that all food contact surfaces are properly
cleaned and sanitized.
INSTRUCTIONS:
1. Train school lunch managers involved in cleaning and sanitizing food contact surfaces on using
these procedures.
2. Follow FDA 2013 Food Code, PA State 2014 and local health department requirements.
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.
4. WHAT: Wash, rinse, and sanitize food contact surfaces of sinks, tables, utensils, thermometers,
carts, and equipment:
WHEN:
 Before each use
 Any time contamination occurs or is suspected
HOW:
 Chlorine as a sanitizer follow manufacturer’s directions for preparation of the sanitizing
solution:
o Water should be 75 oF
o Add the correct amount of water to the spray bottle.
o Sanitizer contact time with surface shall be 7 seconds.
o Allow to air dry.
o Dispose of empty spray bottles when emptied
5. Sanitizing Sinks, Tables, Thermometers, Carts
A. Wash, rinse, and sanitize, air dry food contact surfaces of sinks, tables, thermometers, carts,
using the following procedure:
 Wash surface with detergent solution.
 Rinse surface with clean water.
 Sanitize surface using the bottle with the measured sanitizing solution mixed at a
concentration following manufacturer’s directions.
 Place wet items upside down to allow for air drying.
6. 3-compartment sink, setup and use the sink in the following manner:
 In the first sink wash with a clean detergent solution at or above 110 oF
 In the second sink rinse with clean hot water.
 In the third sink, sanitize with a sanitizing solution mixed at a water temperature and
concentration specified on the manufacturer’s label. Test the chemical sanitizer concentration
by using pH test paper.
 Air dry
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HACCP SOP
7. 2-compartment sink




In the first compartment, wash with a clean detergent solution at or above 110 oF
Rinse washed items in the first sink.
In the second sink, sanitize with a sanitizing solution mixed at a water temperature and
concentration specified on the manufacturer’s label. Test the chemical sanitizer concentration
by using pH test paper.
Air dry
8. 1-compartment sink
 Wash and rinse items then spray a clean towel with Chlorine tested sanitizing solution.
 Air dry.
9. If a dish machine is used:
 Follow manufacturer’s instructions for use.
 Recommended temperatures: Wash 160 oF and Final Rinse, 180 oF
Cleaning and Sanitizing Lunch Trays
If you have a 3 compartment sink:
 Sink one: Wash
 Sink two: Rinse
 Sink three: Sanitize
 Air Dry
If you have a 2 compartment sink:
 Sink one: Wash and Rinse
 Sink two: Sanitize
 Air Dry
If you have one sink:
 Sink one: Wash and Rinse
 Sanitize using spray bottle
 Air Dry
If you have no sink, use buckets:
 Bucket one: Wash
 Bucket two: Rinse
 Sanitize using spray bottle
 Air Dry
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HACCP SOP
To sanitize the trays using the spray bottle:
 Spray a paper towel with sanitizer, wipe down the tray, and allow to air dry. Do
not spray the tray and wipe dry with the paper towel. This actually wipes the sanitizer
off of the tray before it has a chance to kill the germs.
MONITORING:
1. During all hours of operation, visually and physically inspect food contact surfaces of equipment
and utensils to ensure that the surfaces are clean.
2. In a 0, 1, 2, or 3-compartment sink, on a daily basis:
 Visually monitor that the water in each compartment is clean.
 If using chemicals to sanitize, test the sanitizer concentration by using the appropriate test kit
(pH paper) for the chemical.
3. In a dish machine, on a daily basis:
 Visually monitor that the water and the interior parts of the machine are clean, free of debris.
 Continually monitor the temperature to ensure that the machine is operating correctly.
 Record the temperatures of the dish machine wash and final rinse temperatures one time
during each shift.
CORRECTIVE ACTION:
1. Retrain any school lunch manager found not following the procedures in this SOP.
2. Wash, rinse, and sanitize dirty food contact surfaces. Sanitize food contact surfaces if it is
discovered that the surfaces were not properly sanitized.
a. Discard food that comes in contact with food contact surfaces that have not been
sanitized properly.
3. In a 0, 1,2, or 3-compartment sink:
 Drain and refill compartments periodically and as needed to keep the water clean.
 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.
RECORD KEEPING:
None required.
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HACCP SOP
Controlling Time and Temperature during Hot Food Heating & Holding
Vended Foods
PURPOSE: To prevent foodborne illness by limiting the amount of time that TCS (Time,
Temperature Control for Safety) Foods are held in the temperature danger zone during preparation.
INSTRUCTIONS:
1. Train school lunch managers on using the procedures in this SOP. Refer to the Using and
Calibrating Thermometers SOP.
2. Follow FDA 2013 Food Code, PA State 2014 and local health department requirements.
3. Wash hands prior to preparing foods. Refer to the Washing Hands SOP.
4. Heat hot dishes as needed, in small batches, according to lunch periods, to 165 ºF. Schedule
cooking so that hot foods are ready no more than 10 minutes prior to serve time.
5. At the end of the last lunch, dispose of any foods that have been cooked and have been left on
the serving line.
For schools that use hot holding equipment (warmers):
6. Hold hot foods at 135 ºF or higher. Check temperatures every hour.
MONITORING:
1. Use a clean, sanitized, and calibrated Bi-Metallic stemmed thermometer.
2. Take at least two internal temperatures of the entrée at each lunch period.
CORRECTIVE ACTIONS:
1. Retrain any school lunch manager found not following the procedures in this SOP.
2. Begin the cooking process so that foods will be served hot.
RECORD KEEPING:
The school lunch manager will record the final internal temperature at each lunch period and record
any corrective actions taken, on the Daily Production Record.
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HACCP SOP
Date Marking Ready-to-Eat, TCS (Time, Temperature Control for Safety)
Foods
PURPOSE: To ensure appropriate rotation of ready-to-eat food to prevent or reduce foodborne
illness from Listeria monocytogenes.
SCOPE: This procedure applies to foodservice employees.
INSTRUCTIONS:
1. Train school lunch manager’s who prepare, store, or serve food on using the procedures in this
SOP.
2. Follow FDA 2013 Food Code, PA State 2014 and local health department requirements.
3. Label any processed, ready-to-eat, TCS Foods when opened, if they are to be held for more than
24 hours.
4. Refrigerate all ready-to-eat, TCS Foods at 41 ºF or below.
5. Serve or discard refrigerated, ready-to-eat, TCS Foods within 7 days.
MONITORING:
The school lunch manager will check refrigerators daily to verify that foods are date marked and that
foods exceeding the 7-day time period are not being used or stored.
CORRECTIVE ACTION:
1. Retrain any school lunch manager found not following the procedures in this SOP.
2. Foods that are not date marked or that exceed the 7-day time period will be discarded.
RECORD KEEPING:
None
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HACCP SOP
Health Policy
PURPOSE: To prevent school lunch managers, helpers and volunteers, who have been exposed to
or are ill from foodborne illness from working around food and transmitting the illness to others.
INSTRUCTIONS:
1. Train school lunch manager’s on using the procedures in this SOP.
2. The Health Awareness Policy must be posted on site. (see Appendix)
3. Follow FDA 2013 Food Code, PA State 2014 and local health department requirements.
4. Any school lunch manager, helper and volunteer who has any of the following: fever, vomiting,
diarrhea, sore throat with fever, jaundice, cuts, lesions, boils, or infected wounds on the hands,
wrists or other body parts must report illness to their supervisor.
5. Any school lunch manager, helper and volunteer who have been diagnosed with any of the
following: Hepatitis A, Shigellosis, Hemorrhagic Colitis (E. coli), Norovirus gastroenteritis, and
Salmonellosis must be excluded from working in the food service facility until cleared by a
licensed medical professional.
6. The school lunch manager must be made aware of the five high risk foodborne illnesses and sign
a statement as required in the 2014 PA Food Code; employer must keep the form on file in each
school site.
MONITORING:
The NDS monitor will ensure that a Health Statement is signed and on-file for each school lunch
manager, helper and volunteer assigned to the work site.
CORRECTIVE ACTION:
1. Retrain any school lunch manager found not following the procedures in this SOP.
VERIFICATION AND RECORD KEEPING:
NDS will keep the Health Statements on file for 1 year.
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HACCP SOP
Holding Cold TCS (Time, Temperature Control for Safety) Foods
PURPOSE: To prevent foodborne illness by ensuring that all TCS (Time, Temperature Control for
Safety) Foods are held according to the proper temperature guidelines.
INSTRUCTIONS:
1. Train school lunch manager on using the procedures in this SOP. Refer to the Using and
Calibrating Thermometers SOP.
2. Follow FDA 2013 Food Code, PA State 2014 and local health department requirements.
3. According to the State health department requirements, based on the 2014 PA Food Code
 Keep chilled ingredients for cold foods, such as: cheese sticks, salads at 41ºF or below.
 Hold cold foods at 41ºF or below
4. Pre-chill cold serving units (portable milk cooler), if available, verify and record temperatures by
placing a thermometer in cold units.
MONITORING:
1. Use a clean, sanitized, and calibrated bi-metallic stem thermometer to check the temperature of
the food.
2. Take temperatures of foods by inserting the thermometer near the surface of the product, at the
thickest part, and at other various locations.
3. Take temperatures of holding units by placing a calibrated thermometer in the warmest part of a
cold holding unit.
4. For cold foods held for service:
 Verify that the temperature of any unit is at 41ºF or below before use.
 All cold TCS Foods should be 41ºF or below before putting the food out for service.
 Take the internal temperature of the food before service. Do not keep cold foods out of
refrigeration for more than 30 minutes.
CORRECTIVE ACTION:
1. Retrain any school lunch manager found not following the procedures in this SOP.
3. For cold foods, put foods back into refrigeration to keep foods at 41 ºF or cooler.
4. Repair or reset holding equipment before returning the food to the unit, if applicable.
5. Discard the food if it cannot be determined how long the food temperature was above 41 ºF.
RECORD KEEPING:
School lunch Managers will record temperatures of food items and document corrective actions
taken on the Production Record/Log.
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HACCP SOP
Personal Hygiene
PURPOSE: To prevent contamination of food by foodservice employees.
INSTRUCTIONS:
1. Train school lunch managers and lunchroom aides on using the procedures in this SOP.
2. Follow FDA 2013 Food Code, PA State 2014 and local health department requirements.
3. Follow the Employee Health Policy SOP.
4. Report to work in good health, clean, and dressed in clean attire.
5. Change apron when it becomes soiled. Remove apron when using the restroom.
6. Wash hands properly, frequently, and at the appropriate times.
7. Keep fingernails trimmed, filed, and maintained so that the edges are cleanable and not rough.
 Do not wear artificial fingernails and fingernail polish.
8. Do not wear any jewelry except for a plain ring such as a wedding band.
9. Treat and bandage wounds and sores immediately. When hands are bandaged a single-use glove
and/or finger cot must be worn.
10. DO NOT eat, drink, or use tobacco, or chew gum where food or food contact surfaces may
become contaminated.
11. Wear suitable and effective hair restraints while in the kitchen.
MONITORING:
1. NDS monitor will inspect the school lunch manager when they report to work to be sure that the
school lunch manager/s is following this SOP.
2. The NDS monitor will monitor that the school lunch manager is adhering to the personal hygiene
policy during all hours of operation.
CORRECTIVE ACTION:
1. Retrain any school lunch manager found not following the procedures in this SOP.
2. Discard affected food.
RECORD KEEPING:
None required.
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HACCP SOP
Preventing Cross-Contamination during Storage and Preparation for
Vended Salads & Fresh Fruit
PURPOSE: To reduce foodborne illness by preventing unintentional contamination of food.
INSTRUCTIONS:
1. Train school lunch managers on using the procedures in this SOP.
2. Follow FDA 2013 Food Code, PA State 2014 and local health department requirements.
3. Wash hands properly. Refer to the Washing Hands SOP.
4. Avoid touching ready-to-eat food with bare hands. Refer to Using Suitable Utensils When
Handling Ready-To-Eat Foods SOP.
5. Separate ready-to-eat foods from prepared meals during receiving, storage, and preparation.
6. Thaw foods under refrigeration allowing for sufficient time to adequately thaw the product for
preparation. Other approved thawing methods include:
a. Refrigeration- most preferred method.
b. Cooking- as part of the preparation process of the food
c. Running Cold Water- water must be running and at 70°F or cooler.
7. Separate unwashed fruits and vegetables from washed fruits and vegetables and other ready-toeat foods.
8. Use only dry, cleaned, and sanitized equipment and utensils. Refer to Cleaning and Sanitizing
Food Contact Surfaces SOP for proper cleaning and sanitizing procedure.
9. Touch only surfaces of equipment and utensils that will not come in direct contact with food.
10. Store damaged goods in a separate location. Notify NDS immediately for instructions.
MONITORING:
The school lunch manager will continually monitor food storage and preparation to ensure that food
is not cross-contaminated.
CORRECTIVE ACTION:
1. Retrain any school lunch manager found not following the procedures in this SOP.
2. Discard foods found improperly stored.
VERIFICATION AND RECORD KEEPING:
The school lunch manager will periodically check the storage of foods during hours of operation.
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HACCP SOP
Receiving Delivery
PURPOSE: To ensure that all food is received fresh and safe when it enters the foodservice
operation and to transfer food to proper storage as quickly as possible.
INSTRUCTIONS:
1. Train warehouse delivery staff and school lunch managers on using the procedures in
this SOP.
2. Follow FDA 2013 Food Code, current PA Food Code, and local health department
requirements.
3. Organize storage areas (refrigerators, freezers, dry storage areas) before deliveries.
4. Compare delivery ticket against products ordered and products delivered.
5. Contact NDS to report damaged product or discrepancies.
MONITORING:
1. Warehouse delivery staff should check frozen foods to ensure that they are all frozen
solid and show no signs of thawing and refreezing. Examples of freezing and thawing
are the presence of large ice crystals or liquids on the bottom of cartons.
2. When food is delivered and school staff is present, check the temperature of
refrigerated foods.
a. Ensure a temperature of 41ºF or below. Milk should be 41ºF or below.
b. For packaged products, insert a food thermometer between two packages
being careful not to puncture the wrapper. If the temperature exceeds 41ºF, it
may be necessary to take the internal temperature before accepting the
product.
3. Check dates of milk, salad, and other perishable goods to ensure safety and quality.
4. Check that the packaging of foods is not broken and is intact.
CORRECTIVE ACTION:
1. Retrain any warehouse delivery staff or school lunch manager found not following
the procedures in this SOP.
2. Report to NDS if the delivery includes:
 Frozen foods with signs of previous thawing
 Punctured packages
 Foods with out-dated expiration dates
 Foods that are out of safe temperature zone
RECORD KEEPING:
Record conversation with NDS employee on the delivery ticket. Record damaged entrees or
discrepancies in the number of entrees received on the “school lunch inventory report.”
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HACCP SOP
Serving Food
PURPOSE: To prevent foodborne illness by ensuring that all foods are served in a sanitary manner.
INSTRUCTIONS:
1. Train school lunch managers on using the procedures in this SOP. Refer to the Using and
Calibrating Thermometers SOP.
2. Follow FDA 2013 Food Code, PA State 2014 and local health department requirements.
3. Follow the Employee Health Policy SOP.
4. Wash hands before putting on gloves, each time the gloves are changed, when changing tasks,
and before serving food. Refer to the Washing Hands SOP.
5. Avoid touching ready-to-eat foods with bare hands.
6. Serve food with clean hands and clean gloves.
7. Return cold foods to the refrigerator as soon as the lunch service is over and/or between lunch
periods if necessary.
8. Discard hot food foods after all children have been served.
MONITORING:
The NDS monitor and the school lunch manager will visually observe that food is being served in a
manner that prevents contamination during all hours of service.
CORRECTIVE ACTION:
1. Retrain any school lunch manager found not following the procedures in this SOP.
2. Discard ready-to-eat food that has been touched with bare hands.
RECORD KEEPING:
None required.
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HACCP SOP
Storing and Using Poisonous or Toxic Chemicals
PURPOSE: To prevent foodborne illness by chemical contamination.
INSTRUCTIONS:
1. Train school lunch managers who use chemicals on using the procedures in this SOP.
a. Provide annual training on Right-to-Know.
2. Follow FDA 2013 Food Code, PA State 2014 and local health department requirements.
3. Designate a location for storing the Material Safety Data Sheets (MSDS).
4. Follow manufacturer’s directions for specific mixing, storing, and first aid instructions on the
chemical containers in the MSDS.
5. Label and date all poisonous or toxic chemicals with the common name of the substance.
6. Store all chemicals in a secured (locked) area away from food and food contact surfaces.
7. Maintain an inventory of chemicals.
8. Store only chemicals that are necessary to the operation and maintenance of the kitchen.
9. Mix, test, and use sanitizing solutions as recommended by the manufacturer and the State health
department.
10. Use the appropriate chemical test kit to measure the concentration of sanitizer each time a new
batch of sanitizer is mixed.
11. Do not use chemical containers for storing food or water.
12. Never mix two different chemicals.
13. Use only hand sanitizers that comply with the 2014 PA Food Code.
14. Label and store first aid supplies away from food or food contact surfaces.
15. Chemicals transferred to other containers must be properly labeled with product name and
manufacturer
MONITORING:
NDS monitor and school lunch manager will visually observe that chemicals are being stored,
labeled, and used properly during all hours of operation.
CORRECTIVE ACTION:
1. Retrain any school lunch manager found not following the procedures in this SOP.
2. Discard any food contaminated by chemicals.
3. Label and properly store any unlabeled or misplaced chemicals.
VERIFICATION AND RECORD KEEPING:
Maintain a current inventory of chemicals.
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HACCP SOP
Transporting Food for Field Trips
PURPOSE: To prevent foodborne illness by ensuring that food temperatures are maintained during
transportation and contamination is prevented.
INSTRUCTIONS:
1. Train school lunch managers who prepare foods for transport for field trips on using the
procedures in this SOP.
2. Follow FDA 2013 Food Code, PA State 2014 and local health department requirements.
3. If State health department requirements are based on the 2014 PA Food Code:
 Maintain the temperature of refrigerated, TCS (Time, Temperature Control for Safety) foods
at 41ºF or below.
4. Use only food carriers for transporting food approved by the National Sanitation Foundation
International (NSFI) or that have otherwise been approved by the state health department.
5. Prepare the food carrier before use:
 Ensure that all surfaces of the food carrier are clean.
 Wash, rinse, and sanitize the interior surfaces.
 Ensure that the food carrier is designed to maintain cold food temperatures at 41ºF.
 Place a calibrated stem thermometer in the warmest part of the carrier if used for transporting
cold food. Refer to the Using and Calibrating Thermometers SOP.
6. Store food in containers suitable for transportation. Containers should be:
 Rigid and sectioned so that foods do not mix
 Tightly closed to retain the proper food temperature
 Nonporous to avoid leakage
 Easy-to-clean or disposable
 Approved to hold food
7. Place food containers in food carriers and transport the food in clean trucks, if applicable, to
remote sites as quickly as possible.
MONITORING:
1. Check the air temperature of the food carrier to ensure that the temperature suggested by the
manufacturer is reached prior to placing food into it.
2. Check the internal temperatures of food using a calibrated thermometer before placing it into the
food carrier. Refer to the Holding Hot and Cold TCS (Time, Temperature Control for Safety)
Foods SOP for the proper procedures to follow when taking holding temperatures.
CORRECTIVE ACTION:
1. Retrain any school lunch manager found not following the procedures in this SOP.
2. Maintain food for field trips in the refrigerator until departure.
3. Discard foods held in the danger zone for greater than 4 hours.
VERIFICATION AND RECORD KEEPING:
None required.
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HACCP SOP
Using and Calibrating Thermometers
PURPOSE: To prevent foodborne illness by ensuring that the appropriate type of thermometer is
used to measure internal product temperatures and that thermometers used are correctly calibrated
for accuracy.
INSTRUCTIONS:
1. Train school lunch managers who cook food on using the procedures in this SOP.
2. and local health department requirements.
3. Follow the food thermometer manufacturer’s instructions for use. Use a food thermometer that
measures temperatures from 0 ºF (-18 ºC) to 220 ºF (104 ºC) and is appropriate for the
temperature being taken.
 Bimetallic, dial-faced stem thermometers are accurate when measuring temperatures of
thick foods. Stack thin foods for more accurate temperatures. A dimple mark located on the
stem of the thermometer indicates the maximum food thickness that can be accurately
measured.
4. Have food thermometers easily-accessible to foodservice employees during all hours of
operation.
5. Clean and sanitize food thermometers before each use with sanitizer or alcohol prep wipe.
6. Store food thermometers in an area that is clean and where they are not subject to contamination.
MONITORING:
1. School lunch managers will use the ice-point method to calibrate food thermometers.
2. To use ice-point method:
 Insert the thermometer probe into a cup of crushed ice.
 Add enough cold water to remove any air pockets that might remain.
 Allow the temperature reading to stabilize before reading temperature.
 Temperature measurement should be 32ºF (+ 2 ºF) [or 0ºC (+ 1 ºC)]. If not, adjust according
to manufacturer’s instructions.
3. The school lunch manager will check the accuracy of the food thermometers:
 At regular intervals (once per week)
 Whenever dropped
 If used to measure extreme temperatures, such as in an oven
 Whenever accuracy is in question.
CORRECTIVE ACTION:
1. Retrain any school lunch manager found not following the procedures in this SOP.
2. For an inaccurate, bimetallic, dial-faced thermometer, adjust the temperature by turning the dial
while securing the calibration nut (located just under or below the dial) with pliers or a wrench.
3. Retrain employees who are using or calibrating food thermometers improperly.
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HACCP SOP
Using and Calibrating Thermometers, continued
VERIFICATION AND RECORD KEEPING:
The school lunch manager will record the calibration temperature and any corrective action taken, if
applicable, on the Production Record each time a thermometer is calibrated. The NDS monitor will
verify that the school lunch manager is using and calibrating thermometers properly by making
visual observations of the school lunch manager during the calibration process and all lunch periods.
The NDS monitor will review and initial the Production Record.
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HACCP SOP
Using Gloves When Handling Ready-to-Eat Foods
PURPOSE: To prevent food borne illness due to hand-to-food cross-contamination.
INSTRUCTIONS:
1. Train school lunch managers on using the procedures in this SOP.
2. Follow FDA 2013 Food Code, PA State 2014 and local health department requirements.
3. Use proper handwashing procedures to wash hands and exposed arms prior to handling food or
at anytime when the hands may have become contaminated. Refer to Hand Washing SOP.
4. Do not use bare hands to handle ready-to-eat foods unless washing fruits and vegetables.
5. Use suitable utensils when working with ready-to-eat food. Suitable utensils may include:
 Single-use gloves
6. Wash hands and change gloves:
 Before beginning food preparation
 Before beginning a new task
 After touching equipment such as refrigerator doors or utensils that have not been cleaned
and sanitized
 After contacting chemicals
 When interruptions in food preparation occur, such as when answering the telephone or
checking in a delivery
 When handling money
 Anytime a glove is torn, damaged, or soiled
 Anytime contamination of a glove might have occurred
MONITORING:
NDS monitor will visually observe that the school lunch managers are using and changing gloves at
appropriate times during all phases of preparation and meal service.
CORRECTIVE ACTION:
1. Retrain any school lunch manager found not following the procedures in this SOP.
2. Discard ready-to-eat food touched with bare hands.
RECORD KEEPING:
The NDS monitor will verify that the school lunch manager is using gloves by visually monitoring
the school lunch manager during all phases of preparation and meal service.
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HACCP SOP
Washing Fruits and Vegetables
PURPOSE: To prevent or reduce risk of foodborne illness or injury by contaminated fruits and
vegetables.
SCOPE: This procedure applies to the lunch manager who prepares or serves food.
INSTRUCTIONS:
1. Train school lunch manager on using the procedures in this SOP.
2. Follow FDA 2013 Food Code, PA State 2014 and local health department requirements.
3. Wash hands using the proper procedure. Refer to the Washing Hand SOP.
4. Wash, rinse, sanitize, and air-dry sinks.
5. Wash all fresh fruit before serving.
6. Wash fresh produce vigorously under cold running water according to the 2014 PA Food Code.
MONITORING:
1. The school lunch manager will visually monitor that fruits and vegetables are being properly
washed.
2. The school lunch manager will check daily the quality of fruits and vegetables in cold storage.
CORRECTIVE ACTION:
1. Retrain any school lunch manager found not following the procedures in this SOP.
2. Remove unwashed fresh fruit from the serving line and replace with another item.
RECORD KEEPING:
None
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HACCP SOP
WASHING HANDS
PURPOSE: To prevent foodborne illness by contaminated hands.
INSTRUCTIONS:
1. Train ALL school lunch manager’s on using the procedures in this SOP.
2. Follow FDA 2013 Food Code, PA State 2014 and local health department requirements.
3. Post handwashing signs near all handwashing sinks, in food preparation areas, and restrooms.
4. Use designated handwashing sinks for handwashing only. Do not use food preparation, utility,
and dishwashing sinks for handwashing.
a. If using a portable hand wash station be sure water is 100ºF and a sign is posted at the
station.
5. Provide warm running water, soap, and a means to dry hands. Provide a waste container at each
handwashing sink or near the door in restrooms.
6. Keep handwashing sinks accessible anytime employees are present. (Do not block)
7. Wash hands: If no handwashing sink, you must use the restroom.
8. Hands must be washed:
 Before starting work
 During food preparation
 When moving from one food preparation area to another
 Before putting on or changing gloves
 After using the restroom
 After sneezing, coughing, or using a handkerchief or tissue
 After touching hair, face, or body
 After smoking, eating, drinking, or chewing gum or tobacco
 After any clean up activity such as sweeping, mopping, or wiping counters
 After touching dirty dishes, equipment, or utensils
 After handling trash
 After handling money
 After any time the hands may become contaminated
9. Follow proper handwashing procedures as indicated below:
 Wet hands and forearms with warm, running water at least 100ºF and apply soap.
 Scrub lathered hands and forearms, under fingernails, and between fingers for at least 20
seconds. Rinse thoroughly under warm running water.
 Dry hands and forearms thoroughly with single-use paper towels.
 Turn off water using paper towels.
 Use paper towel to open door when exiting the restroom.
10. Follow FDA recommendations when using hand sanitizers. These recommendations are as
follows:
 Use only hand sanitizers that comply with the 2014 PA Food Code.
 Use hand sanitizers only after hands have been properly washed and dried.
 Never use hand sanitizers in place of handwashing.
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HACCP SOP
WASHING HANDS, continued
MONITORING:
1. The NDS monitor will visually observe the handwashing practices of the school lunch manager.
2. The NDS monitor will visually observe that handwashing sinks are properly supplied.
CORRECTIVE ACTION:
1. Retrain any school lunch manager found not following the procedures in this SOP.
2. Ask school lunch managers that are observed not washing their hands at the appropriate times or
using the proper procedure to wash their hands immediately.
3. Retrain school lunch managers to ensure proper handwashing procedure.
RECORD KEEPING:
None
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HACCP SOP
Transporting Meals to Classrooms
PURPOSE: To prevent foodborne illness by ensuring that food temperatures are maintained,
contamination is prevented, and food is served in a sanitary manner.
SCOPE: This procedure applies to food service employees and volunteers who transport food from
the kitchen to a classroom.
INSTRUCTIONS:
1.
2.
3.
4.
Train lunch manager on using the procedures in this SOP.
Follow the FDA 2013 Food Code, PA State 2014 and local health department requirements.
Maintain cold food temperatures at 41°F or below and hot food at 135°F or higher.
Use only food carriers for transporting food that have been approved by National Sanitation
Foundation International (NSFI) or that have otherwise been approved by the state or local health
department.
5. Prepare the food carrier before use:
 Ensure that all surfaces of the food carrier are clean.
 Wash, rinse, and sanitize the interior surfaces.
6. Store food in containers suitable for transportation. Containers should:



Have a lid.
Easy-to-clean or disposable
Approved to hold food
MONITORING: Monitor temperatures of food using a calibrated thermometer. Refer to the
Holding Cold TCS (Time, Temperature Control for Safety Foods) SOP for the proper procedures to
follow when talking temperatures.
CORRECTIVE ACTION:
1. Retrain any lunch manager or volunteer found not following the procedures in this SOP.
2. Discard foods held in the danger zone for greater than 4 hours.
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HACCP SOP
Serving Students Identified with Severe Food Allergy
PURPOSE: To prevent an allergic reaction by serving a student food that contains or is
contaminated by an allergen.
SCOPE: This procedure applies to lunch managers who handle, prepare, or serve food. The
procedure also applies to the parents of and students with food allergy who have filed a Medical Plan
of Care with the school and NDS. The students’ healthcare or 504 plan will take precedent over
these general guidelines.
INSTRUCTIONS:
1.Parent/care giver and Student responsibilities:


Parents will submit a Medical Plan of Care form, signed by recognized PA medical authority to the
school. Original form will be sent to NDS a copy will remain on file at the school.
Parents will review menu options with RD at NDS. All product information is maintained and kept at
NDS.
2.Lunch Manager Responsibilities:





Lunch manager will work with the school nurse to identify students with life-threatening, food
allergies.
Provide parent with Medical Plan of Care form and RD’s contact information (email and phone
number) at NDS.
Lunch manager will follow all food handling and food preparation procedures to eliminate allergens
and reduce the risk of cross-contamination.
 Store allergy meal substitutions provided for modified menus separate from other
inventories and labeled for the specific student who requires those products.
 Wash hands. Refer to Washing Hands SOP.
 Clean and sanitize all contact surfaces and equipment before beginning meal
preparation.
 Lunch manager will remove gloves, wash hands, and put on new gloves before serving
students with severe food allergies.
Lunch manager will never hesitate to act if a student inquires about an allergen or reports possible
signs of a reaction.
Lunch manager will respect students’ confidentiality and right to privacy to protect the child.
MONITORING:
The NDS monitor and lunch manager will visually observe that all procedures outlines in this SOP
are being followed.
CORRECTIVE ACTION:
Any lunch manager or staff found not following this procedure will be retrained at the time of the
incident. Affected food will be discarded.
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HACCP SOP
Cleaning and Disinfecting Body Fluid Spills
PURPOSE: This is the standard operating procedure (SOP) for safely and properly responding to all
incidents which require cleanup, disinfecting, and disposal of body fluid spills. Body fluids include vomit,
diarrhea, and blood. It is important to follow procedures as body fluids can potentially carry infectious
agents.
INSTRUCTIONS:
1. Train school lunch managers involved in cleaning and sanitizing food contact surfaces on using these
procedures.
2. Follow FDA 2013 Food Code, PA State 2014 and local health department requirements.
3. Follow manufacturer’s instructions regarding the use of chemicals for cleaning and sanitizing food contact
surfaces. Refer to Storing and Using Poisonous or Toxic Chemicals SOP.
4. Contain the affected area.




Discontinue foodservice operations if spill occurs in food preparation or service areas.
Block off the area of spill from staff and students until cleaned up and disinfected. This
includes all areas within 25 feet of the spill.
Send sick staff and students to the school nurse for assistance.
Put on personal protective equipment such as disposable non-latex gloves.
o May also use disposable gown and/or disposable shoe covers and face mask if
available.
Procedure for cleanup
1. Remove visible body fluid.
 Pour sand or liquid spill absorbent material over body fluid spill.
 Use a disposable scoop or something similar, and disposable paper towels to remove the
sand and fluid from the affected surfaces.
 Dispose of the sand, body fluid, disposable scoop, and paper towels in a plastic garbage
bag
 Remove gloves and dispose in plastic garbage bag
 Wash hands
2. Clean the affected area.
 Put on new disposable gloves, may want to consider double gloving.
 Clean the affected area with soap and water using paper towels and/or a disposable mop
head only (mop head must be thrown out after clean up). This includes any surface that
came in contact with the body fluid and any surface that may have been contaminated.
 Dispose of paper towels and/or disposable mop head in a plastic garbage bag
 Wash hands
3. Sanitize the affected area.
 Put on new disposable gloves.
 For non-absorbent surfaces (example tile and stainless steel) may use either Chlorine
Bleach or Sanitizer:
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HACCP SOP
Chlorine Bleach Solution


Mix 25 tablespoons (1.5
cups) of bleach with 1
gallon of water
Transfer to a spray bottle
o
o
o
o
o
o
Sanitizing Solution

OR
Mix 2 tables of Steramine
tablets with 1 gallon of
water
 Prepare sanitizer solution in a bucket designated for
chemical use.
 Transfer solution to a spray bottle.
Using the spray bottle with the sanitizer solution, generously apply the sanitizing
solution to any affected surfaces, including surfaces that came into direct contact
with body fluids, and surfaces that may have been contaminated with body fluids,
which are all areas and surfaces within 25 feet of the spill.
Rinse surfaces with clean water, and paper towels.
Allow surfaces to air dry.
Dispose of the paper towels and in a plastic garbage bag.
Remove gloves and dispose of in plastic garbage bag.
Wash hands.
4. Discard any potentially contaminated food
 Put on new disposable gloves.
 Dispose of exposed food may have been contaminated by body fluid(s) in a garbage bag.
 Remove gloves, dispose of gloves in a plastic garbage bag
 Wash hands
5. Dispose of personal protective equipment and disinfecting materials
 Put on new disposable gloves.
 Securely tie garbage bag(s) containing all materials disposed on in steps 1-4.
 Place garbage bag(s) in a second garbage bag so it is double bagged.
 Clean all non-disposable items such as bucket and mop handles with soap and
water, then disinfect. Allow these items to air dry.
 Discard the bag(s) in the disposal area identified by school officials.
 Remove soiled clothes, if necessary, and place clothes in a separate garbage bag.
Securely tie the garbage bag. Keep clothes in the tied garbage bag until they can
be adequately laundered.
6. Wash hands, arms, and face with soap and water in a restroom sink or hand sink. Put on
clean clothing when necessary.
MONITORING:
1. The NDS monitor and lunch manager will visually observe that all procedures outlined in this SOP
are being followed.
2. Ensure that lunch managers are educated on illnesses and symptoms that must be reported to
managers.
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HACCP SOP
CORRECTIVE ACTION:
1. Any lunch manager or staff found not following this procedure will be retrained at the time of the
incident. Affected food will be discarded.
2. Replace expired/out-of-date supplies
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HACCP SOP
SCHOOL LUNCH PROGRAM
FOOD SAFETY CHECKLIST
Date________________________
Observer______________________________________
Directions: Use this checklist monthly. Determine areas in your operations requiring corrective action.
Record corrective action taken and keep completed records in a notebook for future reference.
PERSONAL HYGIENE
 School lunch managers wear clean and proper attire including shoes.
 Effective hair restraints are properly worn.
 Fingernails are short, unpolished, and clean (no artificial nails).
 Jewelry is limited to a plain ring, such as wedding band; no watch
and no bracelets.




Hands are washed properly, frequently, and at appropriate times.
Burns, wounds, sores or scabs, or splints and water-proof bandages
on hands are bandaged and completely covered with a foodservice
glove while handling food.
Eating, drinking, chewing gum, smoking, or using tobacco are
allowed only in designated areas away from preparation, service,
storage and ware washing areas.
School lunch managers use disposable tissues when coughing
or sneezing and then immediately wash hands.





School lunch managers appear in good health.
Hand sinks are unobstructed, operational, and clean.
Hand sinks are stocked with soap, disposable towels, and warm water.
A handwashing reminder sign is posted.
Restrooms are operational and clean.
FOOD PREPARATION
Yes No
□ □
□ □
□ □
________________
________________
________________
□ □
□ □
________________
________________
□ □
________________
□ □
________________
□
□
□
□
□
□
________________
□
□
□
□
□
□
Yes No


All food stored or prepared in facility is from approved sources.
Food equipment utensils, and food contact surfaces are properly

washed, rinsed, and sanitized before every use.
Frozen food: (juice and other cold side items) is thawed under

refrigeration, or in cold running water.
Frozen food (hot entrees and side items) are kept frozen in the
freezer until placed in the oven for cooking.

Thawed food is not refrozen.

Procedures are in place to prevent cross-contamination.


Food is handled with single use gloves.
Only enough food is prepared for each lunch period, to limit the time
it is in the temperature danger zone.
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Corrective Action
_________________
_________________
________________
________________
________________
Corrective Action
□ □
________________
□ □
________________
□ □
________________
□
□
□
□
□
□
□
□
________________
________________
________________
________________
□ □
________________
30
HACCP SOP

Clean reusable towels are used only for sanitizing equipment and
□ □
surfaces and not for drying hands, utensils, or floor.

________________
Food is cooked to the required safe internal temperature for the
appropriate time. The temperature is tested with a calibrated food
□ □
________________
□ □
________________
Yes No
Corrective Action
□ □
________________
COLD HOLDING
Yes No
Corrective Action

Refrigerators are kept clean and organized.

Temperature of cold food being held is at or below 41 ºF.

Food is protected from contamination.
□ □
□ □
□ □

thermometer.
The internal temperature of food being cooked is monitored and
documented.
HOT HOLDING

Cooking is done in small batches, according to lunch periods, to an
internal temperature of 165 ºF. Cooking is scheduled so
that hot foods are ready no more than 10 minutes prior to serve time.
REFRIGERATOR, FREEZER, AND MILK COOLER





Thermometers are available and accurate.
Temperature is appropriate for pieces of equipment.
Food is stored 6 inches off floor or in walk-in cooling equipment.
Refrigerator and freezer units are clean and neat.
FOOD STORAGE AND DRY STORAGE
All food and paper supplies are stored 6 to 8 inches off the floor.
Food is protected from contamination.
All food surfaces are clean.
________________
□ □
________________
________________
________________
Yes No
Corrective Action
□ □
□ □
________________
□ □
□ □
□ □
________________
□ □
□ □
________________
________________
________________
________________
Chemicals are clearly labeled and stored away from food and
food-related supplies.

□ □
________________
The FIFO (First In, First Out) method of inventory management is
used.



________________
Temperatures of dry storage area is between 50ºF and 70ºF or
State public health department requirement.


□
□
□
□
Ambient air temperature of all refrigerators and freezers is
monitored and documented at the beginning of each day.

□
□
□
□
Corrective Action
The FIFO (First In, First Out) method of inventory management is
used.

Yes No
________________
________________
________________
There is a regular cleaning schedule for all food surfaces.
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HACCP SOP
CLEANING AND SANITIZING


Three-compartment sink is properly set up for ware washing.
Water is clean and free of grease and food particles.
Water temperatures are correct for wash and rinse.
Lunch trays are allowed to air dry.
Wiping cloths are stored in sanitizing solution while in use.
UTENSILS AND EQUIPMENT





Work surfaces are clean.
Work surfaces are cleaned and sanitized between uses.
Thermometers are cleaned and sanitized after each use.
Thermometers are calibrated on a routine basis.
Drawers and racks are clean.
GARBAGE STORAGE AND DISPOSAL





Kitchen garbage cans are clean and kept covered.
Garbage cans are emptied as necessary.
Boxes and containers are removed from site.
Loading dock and area around dumpster are clean.
Dumpsters are clean.
PEST CONTROL

________________
□ □
□ □
□ □
________________
□ □
□ □
□ □
________________
________________
________________
Yes No
□
□
□
□
□
□
□
□
□
□
Yes No
□
□
□
□
□
□
□
□
□
□
Yes No
________________
________________
Corrective Action
________________
________________
________________
________________
________________
Corrective Action
________________
________________
________________
________________
________________
Corrective Action
Outside doors have screens, are well-sealed, and are equipped
with a self-closing device.


□ □
If using a chemical sanitizer, it is mixed correctly and a sanitizer
strip is used to test chemical concentration.


Corrective Action
Dishmachine is working properly (such as gauges and chemicals
are at recommended levels).



Yes No
No evidence of pests is present.
There is a regular schedule of pest control by a licensed
pest control operator.
□ □
□ □
________________
□ □
________________
________________
Health Awareness Policy Food Employee Reporting
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HACCP SOP
The purpose of employee reporting is to ensure that Food Employees notify the Person
in Charge when they experience any of the conditions listed so that the Person in Charge can
take appropriate steps to prevent the transmission of food borne illness.
Symptoms to be reported:
1.
2.
3.
4.
5.
Diarrhea
Vomiting
Jaundice
Sore throat with fever
Lesions containing pus on the hand, wrist, or an exposed body part (such as boils and
infected wounds, however small)
Medical Diagnosis to be reported:
Note: A household member either diagnosed or exposed to any confirmed outbreak of
the following:
1.
2.
3.
4.
5.
6.
Typhoid fever (Salmonella Typhi)
Shigellosis (Shigella spp.)
Shiga toxin-producing Escherichia coli infection
Hepatitis A
Norovirus
Salmonella
How to Handle Employee Illness:
IF:
The food handler has a sore
throat with a fever
The foodhandler has at least
one of these symptoms:
 Vomiting
 Diarrhea
 Lesions-infected
Then:
Restrict-the foodhandler from working with or around food
Exclude the foodhandler from the operation.
Before returning to work, a foodhandler who vomited, or had diarrhea,
or has had an infected lesion must meet one of these requirements.
 No symptoms for at least 24 hours or have a written release
from a medical practitioner.

Foodhandler diagnosed with a
foodborne illness caused by one
of these pathogens:
 Salmonella typhi
 Shigella spp.
 Shiga toxin-producing
E.coli
 Hepatitis A
 Norovirus
 Jaundice
Foodhandlers with jaundice must have a written release from a
Dr. before returning to work.
Exclude- the foodhandler from the operation. Notify the local regulatory
authority.
Work with the foodhandler’s medical Dr. and or regulatory authority to
decide when the person can go back to work.
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HACCP SOP
PURPOSE: To prevent employees who have been exposed to or are ill from
foodborne illness from working around food and transmitting the illness to others.
INSTRUCTIONS:
1. Train ALL foodservice employees on using the procedures in this SOP.
2. The Health Awareness Policy must be posted on site.
3. Follow FDA 2013 Food Code, PA State 2014 section 2-201.11 and local health department
requirements.
4. Employees who are ill with fever, vomiting, diarrhea, sore throat with fever, certain cuts and
lesions, infected wounds on the hands, wrists or other body parts must report illnesses to
the Person in Charge.
5. Employees who have been diagnosed with the following must inform the Person in Charge;
and the Person in Charge shall notify the Health Department when a food employee is
diagnosed with the following: jaundice, Norovirus, Hepatitis A, Shigella, Shiga toxinproducing Escherichia coli (E.coli), Salmonella and must be excluded from working in the
food service facility until cleared by a licensed medical professional.
CORRECTIVE ACTION:
1. Retrain any foodservice employee found not following the procedures in this SOP.
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