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P r i n t e d o n : 2 0 1 9 - 0 2 - 0 5 M a n s f i e l d I S D H A C C P P l a n & S O P M a n u a l

Mansfield Independent School District

Food Safety Plan & SOP Manual

Table of Contents MISD Vision 20/20 ....................................................................................................................................................................... 1

Applying Mansfield Independent School District’s Values ........................................................................................... 2

Food Safety Program ....................................................................................................................................................................... 3

Section 1 Employee Health and Hygiene ............................................................................................................................... 7

1.1 Personal Health and Hygiene .......................................................................................................................................... 8

1.2 Certified Food Protection Manager ........................................................................................................................... 10

1.3 Hand Washing and Glove Use ..................................................................................................................................... 11

1.4 Employees Food and Breaks ........................................................................................................................................ 13

1.5 Contact with Blood and Bodily Fluids ....................................................................................................................... 14

Section 2 Facilities and Equipment ........................................................................................................................................ 15

2.1 Equipment/ Food Contact Surface Cleaning and Sanitizing ............................................................................ 16

2.2 Dish Machine High Temperature ................................................................................................................................ 18

2.3 Dish Machine Low Temperature ................................................................................................................................. 19

2.4 Manual Dish Washing ..................................................................................................................................................... 20

2.5 Ice Machine Usage ........................................................................................................................................................... 21

2.6 Pest Control ........................................................................................................................................................................ 22

2.7 Use and Calibration of Thermometers ..................................................................................................................... 23

2.8 Facility and Equipment Maintenance ........................................................................................................................ 25

2.9 Storing and Using Poisonous or Toxic Chemicals ................................................................................................ 26

2.10 Floor Cleaning and Maintenance .............................................................................................................................. 27

2.11 Loss of Refrigeration ...................................................................................................................................................... 29

Section 3 Flow of Food ............................................................................................................................................................... 33

3.1 Receiving .............................................................................................................................................................................. 34

3.2 Storage ................................................................................................................................................................................. 36

3.3 Washing Fruits and Vegetables ................................................................................................................................... 38

3.4 Thawing Foods ................................................................................................................................................................... 39

3.5 Preparing Time Temperature Control for Safety Foods ..................................................................................... 40

3.6 Preparing/Holding Hot Food ....................................................................................................................................... 41

3.7 Preparing/Holding Cold Foods ................................................................................................................................... 43

3.8 Cooling Foods .................................................................................................................................................................... 45

3.9 Transferring Food or Non-Food Products ............................................................................................................... 47

Section 4 Consumer Communications ................................................................................................................................. 49

4.1 Responding to a Food Borne Illness or Physical Hazard ................................................................................... 50

4.2 Handling a Food Recall .................................................................................................................................................. 51

Version 20190318 Mansfield ISD Food Safety and SOP Manual Page 1

MISD Vision 20/20


Applying Mansfield Independent School District’s Values

Values How we live our Values every day

Students First

All HACCP Standard Operating Procedures are implemented for the safety of our students and staff. Students need healthy and wholesome meals to perform their best in all their academic and extra- curricular pursuits.

Continuous Improvement

The MISD HACCP SOPs Manual is a living document that will be reviewed and updated as frequently as needed to reflect current USDA, state, and local health department requirements for the prevention of and protection against food borne illness and infection.

Integrity

MISD Student Nutrition is committed to maintaining HACCP principles in all aspects of our work. We strive for quality and choice for our students and staff. However, any conflict between food quality and food safety will always be decided in favor of food safety. Without safety there is no quality.

Communication

Our students, parents, and staff deserve transparency and upfront communication. All HACCP related documentation is available per the OPEN RECORDS NOTICE which are subject to Texas Open Records laws and may be disclosed to the public upon request.

Positive Relationships

Student Nutrition holds itself to a higher standard than expected by any governing body. We do so to protect the relationship we have built within our community.

Resiliency

We work tirelessly to put preventative measures in place through our HACCP plan so that every student gets a wholesome meal. When there is a failure, we have checks and balances to quickly respond and prevent further issue.


Food Safety Program Program Overview as of 2017-2018 school year: This program follows the USDA guidance on developing a food safety program based on the Process approach to HACCP. All standards in the food safety program are based on the 2013 FDA Model Food Code and state or local health department requirements. The program will be reviewed annually or as often as necessary to reflect any changes in the facilities. Mansfield ISD food service employees and cafeteria managers are trained to use the Standard Operating Procedures (SOP’s) developed for this HACCP based food safety program. Average Participation: Mansfield ISD is projected to sell over 5,000,000 meals combined for breakfast, lunch, and a la carte services based on sales from the previous school year as well as the current enrollment. Staffing: Each campus has a set number of staff designated to that location, however, based on availability that number can fluctuate slightly. All staff are required to maintain a current Food Handler Certificate with a minimum of 1 certified Food Safety Manager per site. These are the expected staffing needs based on grade level (23) Elementary: 1 Manager, 1 Assistant Manager/Baker, 3-4 Specialists (6) Intermediate School: 1 Manager, 1 Assistant Manager/Baker, 4-5 Specialists (6) Middle School: 1 Manager, 1 Assistant Manager/Baker, 6-9 Specialists (5) High School: 1 Manager, 1 Assistant Manager, 1 Baker, 12-15 Specialists (1) Other (The Phoenix Academy): 1 Manager, 1 Assistant Manager/Baker (1) Other (Frontier/BBIA Career High School): 1 Manager, 1 Assistant Manager/Baker, 1 Specialist Purchasing: List of Approved Vendors:

Vendor Product Type Frequency Labatt Food Service Groceries 1x week ES 2x week IS/MS/HS/AEL Borden Dairy Dairy Daily Kurz Bread Company Bread 1x week ES 2x week IS/MS/HS/AEL Klements Distribution Ice Cream 1x week Brothers Produce Produce 1x week Walnut Creek Produce Back up Produce 1x week Farmers Produce Back up Produce 1x week MISD Warehouse Direct Ship Commodity 1x week

Description of Facilities: There are a total of 43 campuses and 1 test kitchen for Mansfield ISD. Each campus has an on-site kitchen. Kitchens have storage, refrigerated, and freezer space built to accommodate the daily volume of service. The number of deliveries per week is adjusted to maintain adequate storage. All facilities are evaluated on an annual and as needed basis.


Equipment: All facilities are equipped to maintain proper food safety and sanitation and may contain one or more of the following:

● Refrigeration units (walk-in refrigerator, walk-in freezer, freestanding refrigerator, freestanding freezer, ice cream freezer, milk box and /or merchandising refrigerators)

● Cooking equipment (Convection Oven, Steamer, Steam Kettle and/or Brazier, Tilt Skillet) ● Impinger Oven (High Schools only) ● Hot Holding Cabinets ● Hot Water Dispenser ● Slicers ● 2 Burner Stove ● Garbage Disposal ● Food Processor/Vegetable Preppers ● Steamer Units ● Steam Table Serving Unit ● Dish machine (Low-Temp and High Temp) ● Ice Machine/Ice Maker ● 3 Compartment Sinks, 2 Compartment Sinks, 1 Compartment Sink ● Hand Sinks ● Bi-metallic stem Thermometers/Digital Thermometer ● Small and Large Mixers

Menus: All schools operate on a cycle menu. These cycle menus are available in the Mansfield ISD Mosaic database and are available at every site. Menu items are classified through the Process Approach to HACCP. This a based on the number of complete trips the item makes through the Temperature Danger Zone. All recipes are stored in the Mansfield ISD Mosaic database and are available at every site. The process step is clearly defined on each recipe.

Process #1- No Cook The menu item does not go completely through the Temperature Danger Zone in either

direction

Process #2- Same Day Service The menu item takes one complete trip through the Temperature Danger Zone and is served.

Process #3- Complex Food Preparation The menu items go through both heating and cooling, taking 2 or more complete trips

through the Temperature Danger Zone.


Standard Operating Procedures:

Included in this Food Safety Program are Standard Operating Procedures that cover establishing monitoring procedures, establishing corrective actions, establishing verification procedures, and record keeping procedures. All SOP’s are included in this Manual.

Standard Operating Procedure Record Keeping Schedule Verification

Section 1 Employee Health and Hygiene

Personal Health and Hygiene Employee Handbook Signoff Annual SN Support Staff

Certified Protection Manager Servsafe Training Certification Every 5 years SN Support Staff

Handwashing and Glove Use Food Safety Checklist Once per semester Supervisor

Employee Food and Break Food Safety Checklist Once per semester Supervisor

Contact with Blood/Bodily Fluids Safe Schools training Annual Assistant Director of Training

Section 2 Facilities and Equipment

Equipment/Food Contact Surface Cleaning and Sanitizing

Sanitizer Log Master Cleaning Schedule

Daily, Weekly, Monthly

Manager

Dish machine High temperature Dish Machine High Temp Log Daily Manager

Dish Machine Low temperature Dish Machine Low Temp Log Daily Manager

Manual Ware washing Master Cleaning Log Daily, Weekly, Monthly

Manager

Ice Machine Usage Ice Machine Log Daily Manager

Pest control Food Safety Checklist Once per semester Supervisor

Use and Calibration of Thermometers

Thermometer Calibration Log Daily Manager

Facility/Equipment Maintenance Food Safety Checklist Once per semester Supervisor

Storing and Using Toxic or Poisonous Chemicals

Food Safety Checklist Once per semester Supervisor

Floor Cleaning and Maintenance Master Cleaning Log Daily Manager

Loss of Refrigeration Thermometer Calibration Log Loss of Refrigeration Log Discard Log

As needed SN Support Staff

Section 3 Flow of Food

Receiving Receiving Log Daily Manager

Storage Food Safety Checklist Master Cleaning Schedule

Once per semester Daily, Weekly, Monthly

Supervisor Manager

Washing Fruits and Vegetables Food Safety Checklist Once per semester Supervisor

Thawing foods Food Safety Checklist Once per semester Supervisor

Preparing TCS Foods Hot Prep/Holding Log Cold Prep/Holding Log Cooling Log

Daily Daily As needed

Manager Manager Manager

Preparing/Holding Hot Foods Hot Prep/Holding Log Cooling Log

Daily As needed

Manager Manager

Preparing/Holding Cold Food Cold Prep/Holding Log Daily Manager

Cooling Foods Cooling Log As needed Manager

Transferring Food and non-food products

Hot Prep/Holding Log Cold Prep/Holding Log Discard Log

Daily Daily

Manager Manager

Section 4 Consumer Communications

Responding to a Physical Hazard found in food

Physical Hazard Form As needed Manager

Handling a Food recall Physical Hazard Form As needed Manager


Training Requirements: All foodservice personnel, including permanent and substitute employees, will be given an overview of the Process Approach. Periodic refresher training for employees will be provided annually. An easily accessible copy of an explanation of the Process Approach taken from the USDA Guidance document will be available in the Mansfield Independent School District HACCP Plan & SOP Manual located in the Manager’s office. Employees receive New Hire Orientation within the first week of employment that is conducted by SN Support Staff. Orientation covers the Student Nutrition Specialist Manual with focus on food safety, sanitation, dress code, and standard operating procedures. All staff receive food safety training as part of Back to school training conducted by SN Support staff 1 to 2 weeks prior to the start of the new school year. There is a training matrix that designates specific topics such as Standard Operating Procedures, cleaning and sanitation, and OSHA safety standards to train over monthly with Manager administering training session for all staff in their kitchen. Once training is complete employees affirm that they understand and acknowledge responsibility for covered topics on FORM 1.2C- Training log. Training Matrix 2018-2019 School year

Monthly Training Topics

MISD SN SOP's OSHA Safety Standards SFSPAC Training August 2.6 Pest Control

2.8 Facility and Equipment Maintenance 2.9 Storing and Using Poisonous or Toxic Chemicals

Your Responsibilities Chemical Mixing and SDS and HACCP Principles Overview(June)

September

1.5 Contact with Blood and Bodily Fluids 4.1 Responding to a Physical Hazard Found in Food 4.2 Handling a Food Recall

Housekeeping The Difference between Sanitizer and Germicide

October 1.2 Certified Food Protection Manager 1.3 Handwashing and Glove use

Incident Response Handwashing

November

3.1 Receiving 3.2 Storage 3.3 Washing Fruits and Vegetables"

Slips, Trips, and Falls Wiping Cloth Buckets

December 2.1 Equipment/Food Contact Surface Cleaning and Sanitizing 2.5 Ice Machine Usage"

Knife Safety

Food Contact Surfaces

January 1.1 Personal Health and Hygiene 1.4 Employee Food and Breaks"

"Safe Lifting Storing Heavy Objects"

Cross Contamination

February 3.6 Preparing/Holding Hot Foods 3.7 Preparing/Holding Cold Foods

Electrical Safety Food Handlers Gloves and Thermometers and calibration

March

3.4 Thawing Foods 2.7 Use and Calibration of Thermometers 3.8 Cooling Foods

Burn Prevention Thawing Food

April 2.2 Dish Machine High Temperature 2.3 Dish Machine Low Temperature 2.4 Manual Dish Washing

Fire Prevention and Suppression

Cleaning for Food Allergens

May 3.5 Preparing Potentially Hazardous Foods 3.9 Transferring Food and Non-Food Products

Hazard Communication Food Storage


Section 1

Employee Health/Hygiene


Personal Health and Hygiene

Revision Date: 02052019 Issue Date: 02072019

Author: IS MISD SN Approved by:

Employee Health/Hygiene SOP 1.1 Page 1 of 2

Policy: All Foodservice Employees will maintain a standard of Health and Hygiene so as to prevent the contamination of food at every step in the flow of food.

Scope: This procedure applies to foodservice employees who handle, prepare, cook, and serve food.

Procedure: Hand Care:

1. Fingernails should be trimmed, filed, and maintained so edges and surfaces are cleanable and not rough. Nails are too long if you can look at the palm of your hand and see your nails over the ends of your fingers.

2. Nail Polish and False Fingernails are not allowed. 3. Any cuts, lesions, sores or rashes require an impermeable cover and wear disposable gloves 4. Follow procedures for handwashing as outlined in the Hand Washing and Glove Use SOP

Proper Attire:

1. Arrive at work clean – clean hair, teeth brushed, bathed and use deodorant daily. 2. Follow Maintaining a Professional Appearance policy as outlined in Student Nutrition

Employee Handbook. 3. Blue Uniform Shirts are worn on Monday/Wednesday. Red Uniform shirts are worn on

Tuesday/Thursday. Spirit Shirts are allowed on Fridays or as designated by Student Nutrition or okayed by your Supervisor.

4. Pants must be 100% cotton or 65% polyester and 35% cotton blend. No knits, leggings/jeans. No form fitting pants. Pants must be solid black and without fading, holes, or frays.

5. Wear school-issued prep and service apron on site, as appropriate. Do not wear apron to and from work. Remove apron before using the restroom or when leaving the food service area. Change prep apron if it becomes soiled or stained

Service apron is only work during service. 6. No hoodies, jackets or sweaters may be worn during prep or service. 7. False eyelashes are not allowed 8. No beards or mustaches allowed.

Hair Restraints and Jewelry:

1. Hear nets are required in any food production area. The hairnet should cover all hair including ponytails and bangs and is still required under any other approved SN head covering.

2. Hair should be clean and neatly combed, Long hair must be pulled up and secured above collar. 3. Wedding rings/bands are permitted at the risk of the employee. Student Nutrition is not

responsible for loss or damage of personal property. 4. Only stud earrings may be worn and is limited to 3 per ear. The stud part of the earring may be

no larger than pea size. No ear gauging is allowed. 5. No facial piercing including nose and tongue rings are allowed. 6. Necklaces may be worn if the chain is long enough to be concealed under the uniform. If the

necklace falls loose from the uniform when bending over, the necklace chain is not long enough. No chokers are allowed.

7. Watches with stretch or buckle bands are allowed. No jewelry type watch, bracelets, or wrist bands are allowed.


Personal Health and Hygiene




Illness:

Report any flu-like symptoms, diarrhea, and/or vomiting to the unit supervisor. Employees with these symptoms will be sent to the site nurse for evaluation. Depending on the evaluation employees could be sent home or re-assigned to activities so that there is no risk of transmitting a disease through food.

Instances of Norovirus, Hepatitis A, Nontyphodial Salmonella, Salmonella Typhi, Shigella, or Shiga Toxin-producing Escherichia Coli must be reported to the unit supervisor. Exclude the food service employee if diagnosed with an infection from Norovirus, Hepatitis A, Nontyphodial Salmonella, Salmonella Typhi, Shigella, or Shiga Toxin-producing Escherichia Coli.

Cuts, Abrasions, and Burns:

1. Bandage any cut, abrasion, or burn that has broken the skin with an impermeable cover. 2. Cover bandages on hands with gloves and finger cots, and change as appropriate. 3. Inform unit supervisor of all wounds.

Personal Items, smoking, eating, and gum chewing:

1. Personal Items such as radios should be store in a designated Employee area. They cannot be stored on or above food prep areas.

2. No smoking or chewing tobacco or any tobacco products: smokeless products, electronic cigarettes; shall occur on school property.

3. Eat and drink in designated areas only.

Create a designated area AWAY from the food prep area and label as “EMPLOYEE AREA”. Employee can eat or drink in this area from an approved cup.

Approved cups must have a lid and straw or be “sip” type cup such as a travel mug. No open drink container or twist top bottles are allowed.

Any refrigerated food brought from home must be stored on the bottom shelf of the cooler in a container labeled “EMPLOYEE FOOD”.

3. Do not chew gum or consume candy during work in a food production area or service area. Required Tasting for Quality Checks:

1. Place a small amount of food into a separate container. 2. Step away from exposed food and food contact surfaces. 3. Use a disposable plastic spoon to taste the food. Remove the container to the dish room and

dispose of plastic spoon. Never reuse a spoon that has already been used for tasting. 4. Wash hands immediately as instructed in the Hand Washing and Glove Use SOP.

The unit supervisor will:

1. Ensure employees are following proper hygiene requirements when they report to work. 2. Follow up as necessary.

Supporting Documents: MANUAL- Student Nutrition Employee Handbook


Certified Food Protection Manager




Policy: FDA Food Code 2013 requires at least one food service employee with management and supervisory responsibility be a Certified Food Protection Manger (CFPM) per feeding site. The CFPM is not required to be on site at all times. Scope: This requirement applies to all Student Nutrition Managers and Assistant Managers are strongly encouraged to obtain certification as well Procedure: Criteria for a CFPM are the following:

1. Can identify day-to-day hazards in a food service operation. 2. Implements or provides feedback on specific policies, procedures, or standard aimed at

preventing food borne illness. 3. Coordinates training, supervision, and direction of food preparation activities, implements

corrective action as needed to protect health of students and staff recording subject matter and employee acknowledgement and sign-off on FORM 1.2C-Training Log

4. Conducts the FORM 1.2A-Food Safety Checklist at least once per semester with minimum of twice annually of daily operations with corrective actions followed up on the FORM 1.2B- Food Safety Corrective Action Log to verify all policies and procedures concerning food safety adhered to.

Training: The Conference on Food Protection has identified programs that meet the CFPM designation.

1. Servsafe Food Safety Manager Certification is required for all Managers prior to starting position 2. Assistant Managers are required to obtain their Servsafe Food Safety Manager Certification within

1 year of hire or promotion into position 3. This certification is good for five years. 4. A lapse on certification for Student Nutrition Managers is subject to disciplinary action up to and

including recommendation for termination.

The food service director will:

1. Ensure this requirement is met. 2. Monitor to ensure food safety policies and procedures are followed. 3. Provide food safety training for the certified food protection manager.

Supporting Documents: FORM 1.2A-Food Safety Checklist FORM 1.2B- Food Safety Corrective Action Log FORM 1.2C-Training Log


Hand Washing and Glove Use




Policy: All food service personnel will follow proper hand washing practices to ensure the safety of food served. Scope: This procedure applies to foodservice employees who prepare, cook, cool, and serve food. Procedure:

1. Use designated hand washing sinks for hand washing only. Do not use food preparation, utility and dish washing sinks for hand washing.

2. All Handwashing Sinks must remain accessible with no items stored in or obstructing use and be stocked with 100° F water, soap from a dispenser, single use paper towels, and a trash can. A handwashing poster must be visible at all handwashing stations.

3. All food service staff is responsible for stocking soap and paper towel dispensers when empty. 4. Monitor and record Hot Water Temperature daily at the start of shift and end of shift on FORM

1.3A-Hot Water Temperature Log verifying that Handwashing water temperature is at minimum 100° F.

How to wash Hands: 1. Wet hands and forearms with water as hot as you can comfortably stand 2. Apply enough soap to create a good lather then scrub under the fingernails, hands and forearms

vigorously and thoroughly for a total time of 20 seconds. 3. Rinse then dry hands with single use paper towels. Turn off faucets in a sanitary fashion using a

paper towel to prevent contamination if foot pedals are not available. Use a paper towel to open door when exiting the restroom.

4. Wash hands:

Before starting work

During food preparation

When moving from one food preparation area to another

Before putting on or changing gloves

After using the toilet

After sneezing, coughing or using a tissue

After touching hair, face, or body

After eating, drinking, or chewing gum

After handling raw meats, poultry or fish

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 answering the phone

After any time the hands may become contaminated

Glove Usage:

Various Sizes of Single Use Gloves will be provided to staff; wear the correct size for safety.

Gloves are required for all food contact with the exception of washing fresh fruits and vegetables which still requires washed hands.

Wash hands prior to putting on or when changing gloves

Avoid handling gloves as much as possibly by gripping by the edge to put them on. Do not blow into gloves to make them easier to put on

Check for rips and tears throughout use and change if either occur


Hand Washing and Glove Use





1. Monitor and verify utilizing FORM 1.2A- Food Safety Checklist that all employees to ensure that they are following proper procedures.

2. Ensure adequate supplies are available for proper hand washing. 3. Follow up as necessary.

Supporting Documents: FORM 1.2A-Food Safety Checklist FORM 1.2B- Food Safety Corrective Action Log FORM 1.3A-Hot Water Temperature Log


Employees Food and Breaks




Policy: Food service employees will take breaks as stated in the Student Nutrition Employee Handbook. Employees are allowed to eat meals in a specified area(s) away from production and service. Scope: This procedure applies to foodservice employees who prepare, cook, cool, and serve food. Procedure:

1. Take breaks and meals in a designated and labeled area away from production and service. Eat and drink in designated areas only, never in the work area. Eating (with the exception of cooks tasting foods to ensure quality) is NOT allowed in the production and service areas.

2. Each employee is entitled one free of charge meal.

Adult size portion of lunch or salad with milk, tea or one bottled water.

Prepackaged dessert and snack items are an additional charge.

Manager or designee must ring up each employee under their ID number; this will be done prior to consumption.

Meal must be eaten on campus and may NOT be removed from the campus. Any food purchased by employee may not be removed from the campus.

3. Storage of employee personal food and drink items in refrigeration should be placed in a designated labeled container on the bottom shelf away from food items meant for preparation or service

4. Drinking and eating is NOT permitted in the production or service area. 5. Wash hands before returning to any food service area.


1. Inform all food service staff of locations of breaks and meals designated areas. 2. Monitor and record that employees are eating and drinking only in designated areas on FORM

1.2A-Food Safety Checklist. 3. Follow up as necessary.

Supporting Documents: FORM 1.2A-Food Safety Checklist FORM 1.2B- Food Safety Corrective Action Log


Contact with Blood and Bodily Fluids




Policy: Blood and other bodily fluids will be handled to minimize the possibility of cross contamination and exposure of employees, consumers, food, and surfaces to the blood or other bodily fluids. Scope: This procedure applies to foodservice employees who prepare, cook, cool, and serve food. Procedure:

1. Contain the source of the blood or body fluids. 2. Wear disposable gloves when exposed to blood or bodily fluids to minimize the risk of

contamination. 3. Dispose of contaminated gloves so that they do not come in contact with other people, food, or

equipment. Dispose of any contaminated foods. 4. Clean and sanitize any affected food contact surfaces. 5. Follow procedures outlined by the school administration. 6. Seek assistance from the site custodian who is trained to handle blood or bodily fluids.

NOTE: A Blood-Borne Pathogens Kit should be located in the school and used when handling blood is necessary. The unit supervisor will:

1. Review practices with all employees as part of new employee orientation. 2. Know the location of the Blood-Borne Pathogens Kit and share with team as a periodic reminder 3. Follow up as necessary.

Supporting Documents: NONE


Section 2

Facility and Equipment


Equipment/ Food Contact Surface Cleaning and Sanitizing



Facilities and Equipment SOP 2.1 Page 1 of 2

Policy: Equipment is washed, rinsed, and sanitized after each use to ensure the safety of food served.

Scope: This procedure applies to all foodservice employees who use equipment/ food contact surfaces

Procedure:

Small-wares and Equipment:

1. Disassemble removable parts from equipment. 2. Use the three-sink method to wash, rinse, and sanitize all parts. Verify sanitizer concentration for

each meal period and as necessary as per policy. 3. Allow all parts of the equipment to air dry. 4. Re-assemble the equipment.

In Place Sanitizing:

1. Follow manufacturer’s instructions regarding the use of chemicals for cleaning and sanitizing food contact surfaces. Refer to SOP 2.9-Storing and Using Poisonous or Toxic Chemicals.

2. Prepare Sanitizer solution according to manufacturer’s directions then test using appropriate test strip for type of sanitizer and record on FORM 2.1A-Sanitizer Log at minimum twice daily.

3. Clean and sanitize all food contact surfaces prior to and after use. 4. Sanitizing food contact surfaces is done during preparation and serving following the

manufacturer’s instructions for the bucket method. No chemicals should be sprayed in the preparation or service area when food is present.

5. Cleaning food contact surfaces may take place when all food is stored. Use the manufacturer’s instructions for the appropriate concentration of cleaning solutions and directions for using.

6. FORM 2.1B- Master Cleaning Schedule must be posted in the kitchen and document monthly cleaning on FORM 2.1C- Master Cleaning Schedule Monthly.

7. Based on the 2013 FDA Food Code, wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers, carts and equipment:

Before each use

Between uses when preparing different types of raw animal foods, such as eggs, fish, meat, and poultry

Between uses when preparing ready-to-eat- foods

Any time contamination occurs or is suspected

8. Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, carts, and equipment using the following procedure:

Wash surface with detergent solution.

Rinse surface with clean water.

Sanitize surface using a sanitizing solution mixed at a concentration specified on the manufacturer’s label.

Place wet items in a manner to allow air drying. 9. If a 3-compartment sink is used, setup and use the sink in the following manner:

In the first compartment, wash with a clean detergent solution at or above 110℉.

In the second compartment, rinse with clean water.

In the third compartment, sanitize with a sanitizing solution mixed at a concentration specified on the manufacturer’s label. Test the chemical sanitizer concentration by using an appropriate test strip


Equipment/ Food Contact Surface Cleaning and Sanitizing




10. If a dish machine is used:

Refer to the SOP 2.2A-Dishmachine High Temp and SOP 2.3A-Dish Machine Low Temp for your type of dish machine


1. Assign daily and weekly cleaning tasks. Document monthly cleaning on FORM 2.1C- Master Cleaning Schedule Monthly.

2. Conduct a visual inspection of all equipment to be certain that it is being cleaned properly. 3. Check FORM 2.1A- Sanitizer Log to ensure that Sanitizer Solution is at proper concentration for

all methods available. 4. Discard food that comes in contact with food contact surfaces that have not been sanitized

properly and record on the FORM 3.5B- Discard Log 5. Check FORM 2.2A or 2.2B-Dish Machine log for high temperature or low temperature based on

the unit in your kitchen to ensure that water temperatures are correct or sanitizing solution is at the right concentration.

6. Complete FORM 1.2A-Food Safety Checklist once per semester and report findings and subsequent corrective actions on the FORM 1.2B- Food Safety Corrective Action Log with Zone Supervisor.

7. Follow-up as necessary.

Supporting Documents: FORM 1.2A- Food Safety Checklist FORM 1.2B- Food Safety Corrective Action Log FORM 2.1A- Sanitizer Log FORM 2.1B- Master Cleaning Schedule FORM 2.1C- Master Cleaning Schedule Monthly FORM 2.2A- High Temp Dish Machine Temperature Log FORM 2.3A- Low Temp Chemical Sanitizer Dish Machine Log FORM 3.5B- Discard Log


Dish Machine High Temperature




Policy: The machine for dish washing will be checked twice daily once in the AM and once in the PM to ensure that it is functioning properly. Scope: This procedure applies to all foodservice employees who use a High Temperature/Heat Sanitizing Dish Machines Procedure:

1. Fill dish machine tanks using the automatic filler prior to use. 2. Run empty dish racks through the dish machine prior to being used for washing dishes to heat

water to the correct temperature. 3. Verify that soap and rinse additive dispensers have enough products for the day’s use. 4. Scrape excess food into the trash and rinse all items before placing them in the machine. 5. Load dishwasher racks. Avoid overloading or improper loading. 6. Place rack on conveyor or close door.

If final rinse temperature does not meet the standard, do not run anything through the machine. Place a work order in the District work order system.

7. Temperatures should be at least:

For conveyor style machines: Wash - 150°F, Final rinse - 180°F.

For stationary rack and single-temperature machines, the rinse must be at least 165°F. Final temperature should not exceed 194°F.

8. Record the date, temperature and initial entry on the FORM 2.2A- Dish Machine High Temperature Log.

9. Remove dishes from machine, and allow to air dry.


1. Verify that the Dish Washing machine is functioning properly. 2. Check FORM 2.2A- Dish Machine High Temperature Log weekly to ensure that temperatures

meet standards and that they are recorded daily. 3. Follow-up and train staff as necessary. 4. File FORM 2.2A- Dish Machine High Temperature Log with HACCP records. 5. All HACCP logs shall be kept on premises for a year then retained for 5 years in storage

Supporting Documents: FORM 2.2A- Dish Machine High Temperature Log


Dish Machine Low Temperature




Policy: The machine for ware washing will be checked prior to each meal period to ensure that it is functioning properly. Scope: This procedure applies to all foodservice employees who use a Low Temperature/Chemical Sanitizing Dish Machines Procedure:

1. Fill dish machine tanks using the automatic filler prior to use. 2. Verify that soap, rinse additive and low temp sanitizer dispensers have enough products for the

day’s use. 3. Test the low temp sanitizer strength using chlorine test strips.

Place a dish rack in the machine with a steam table pan turned upright. Run the pan through the dish washing cycle.

Tear off approximately 3 to 4 inches of the test strip.

Dip the test strip into the steam table pan. Remove quickly and immediately blot with a paper towel.

Compare the test strip to the color chart located on the test strip container. The strip color should read between 50 and 100 ppm. Record the date, checkmark that sanitizer was within concentration and initial entry on the FORM 2.3A- Dish Machine Low Temperature Log.

4. Scrape and rinse all items before placing them in the machine. 5. Load dishwasher racks. Avoid overloading or improper loading. Place rack in machine and close

door. 6. Run racks of dishes through the dish machine. 7. Remove dishes from machine and allow to air dry.


1. Verify that the ware washing machine is functioning properly. 2. Review FORM 2.3A- Dish Machine Low Temperature Log weekly to ensure that the sanitizer

meets required strength and is tested and recorded. 3. Follow-up and train staff as necessary. 4. File log with HACCP records. 5. All HACCP logs shall be kept on premises for a year then retained for 5 years in storage

Supporting Documents: FORM 2.3A- Dish Machine Low Temperature Log


Manual Dish Washing




Policy: All small wares are washed, rinsed, and sanitized after each use. The 3 Compartment Sink is used for wash/rinse/sanitize process and as back up in case of failure of a Dish Machine and must have proper concentration of chemical sanitizer. Scope: This procedure applies to all foodservice employees who wash/rinse/sanitize dishes/small wares Procedure:

1. Rinse, scrape, or soak all items before washing. 2. Wash items in the first sink in the detergent solution. Use a brush, cloth, or scrubber to loosen

remaining soil. Replace detergent solution when water is dirty. 3. Immerse items in second sink. Remove all traces of food and detergent. If using immersion

method, replace water when it becomes cloudy or dirty. 4. Immerse items in third sink filled with sanitizing solution. Items must be immersed for sixty (60)

seconds. The sanitizer must be mixed at the proper concentration. . 5. Check each time solution is prepared or sink is filled with test strip. Water must be correct

temperature for the sanitizer used. Record on FORM2.1A-Sanitizer Log twice daily, once in AM and once in PM.

6. Air dry all items. Proper Ware washing Sink Setup

WASH RINSE SANITIZE

Soapy Water Clear Water Chemical Sanitizer

OR:

SANITIZE RINSE WASH Chemical Sanitizer Clear Water Soapy Water


1. Verify proper use of the 3 Compartment sink on FORM 1.2A-Food Safety Checklist. 2. Check FORM 2.1A- Sanitizer Log monthly to ensure sanitizer concentrations meet standards and

are recorded daily. 3. Follow-up and train staff as necessary. 4. File FORM 1.2A-Food Safety Checklist, FORM 1.2B-Food Safety Corrective Action Log, and

FORM 2.41- Sanitizer Logs with HACCP records. 5. All HACCP logs shall be kept on premises for a year then retained for 5 years in storage

Supporting Documents: FORM 1.2A-Food Safety Checklist FORM 1.2B-Food Safety Corrective Action Log FORM 2.1A-Sanitizer Log


Ice Machine Usage




Policy: Ice is handled in a manner to ensure safety. Scope: This procedure applies to foodservice employees who prepare, cook, cool, and serve food. Procedure:

1. Wash hands and put on gloves before handling scoop or portioning ice. 2. There must be a scoop stored outside of the machine in a designated clean container protected

from contamination with scoop stored down. It should never be stored in the ice storage bin. Scoop should be cleaned and sanitized daily.

3. Use a scoop to transfer ice to a clean and sanitized container. 4. Do not use bare hands or insert a glass or Styrofoam cup directly into the ice storage bin. Cross

contamination or introduction of a physical hazard (glass) could occur. 5. Store and transport ice in designated containers only. Do not use containers that formerly held

chemicals or raw foods. 6. Discard ice used for display (salad bars) or ice baths. Do not use for consumption. 7. Clean inside and outside of door daily and record completion and employee’s initials on the

FORM 2.5A- Ice Machine Cleaning Log.

Clean and sanitize the overflow flap monthly. Do not spray chemicals in the ice machine. It may be necessary to remove a large amount of ice prior to sanitizing. Record on the FORM 2.5A- Ice Machine Cleaning Log.

Empty, clean and sanitize the inside of the ice machine bin 3 (three) times during the school year according to the department schedule. ➔ Prior to the opening of a new school year ➔ Winter Break ➔ During the end of year shutdown cleaning


1. Monitor employees to ensure that proper ice handling techniques are being followed. 2. Follow-up and train staff as necessary. 3. File FORM 2.5A- Ice Machine Cleaning Log with HACCP records monthly. 4. All HACCP logs shall be kept on premises for a year then retained for 5 years in storage

Supporting Documents: FORM 2.5A- Ice Machine Cleaning Log


Pest Control




Policy: It is the expectation that the food service operation be free of pests. Efforts will be made to ensure that if pests are found, in the food service operation, they will be controlled including the use of a licensed pest control operator (PCO). Scope: This procedure applies to foodservice employees who prepare, cook, cool, and serve food. Procedure: Denying access to pests

1. Only use Approved Vendors and check all incoming deliveries for signs of pests. 2. Keep all exterior openings closed tightly. Check doors/Air Curtains weekly and report issues to

Food Service Manager who will file a district work order. 3. Report any signs of pests or broken seals, cracks and openings which could be access points to

the school food service manager.

Deny pests food, water, and a hiding or nesting place 1. Dispose of garbage quickly and correctly. Keep garbage containers clean and in good condition.

Clean up spills around garbage containers immediately. Wash, rinse, and sanitize containers per FORM 2.1B- Master Cleaning Schedule.

2. Store recyclables in clean, pest-proof containers away from your building. 3. Store all food and supplies as quickly as possible.

Keep all food and supplies at least six inches off the floor.

Refrigerate foods such as powdered milk and cocoa after opening. These foods attract insects, but most insects become inactive at temperatures below 41ºF.

Use FIFO (First In First Out) so pests do not have time to settle into these products and breed. 4. Clean and sanitize the facility thoroughly as directed in FORM 2.1B- Master Cleaning Schedule.


1. Supervise daily cleaning routines. 2. Monitor completion of all cleaning tasks daily against the FORM 2.1B- Master Cleaning

Schedule and amend whenever there is a change in menu, procedures, or equipment. 3. Place work order in the District work order system if pests or any signs of pests are observed 4. Follow-up and train staff as necessary. 5. File FORM 1.2A-Food Safety Checklist, FORM 1.2B-Food Safety Corrective Action Log and

FORM 2.1B- Master Cleaning Schedule with HACCP records. 6. All HACCP logs shall be kept on premises for a year then retained for 5 years in storage

Supporting Documents: FORM 1.2A-Food Safety Checklist FORM 1.2B-Food Safety Corrective Action Log FORM 2.1B- Master Cleaning Schedule





Facilities and Equipment SOP 2.7 Page 1 of 2 Policy: Temperatures will be taken at all steps in the food flow– receiving, storing, preparing, cooking, transporting, and serving – with calibrated thermometers to ensure the safety of food served. Scope: This procedure applies to foodservice employees who prepare, cook, and cool food. Procedure: Employees must take temperatures at critical steps throughout the flow of food using the following procedures. Employees will calibrate thermometers on a daily basis or whenever they are dropped or suffer a shock using the following steps: Calibrating Thermometers – Ice-Point Method

1. Insert the thermometer probe into a cup of crushed ice. 2. Add enough cold water to remove any air pockets that might remain. 3. Allow the temperature reading to stabilize before reading temperature. 4. Temperature measurement should be 32 ºF (+ 2 ºF) [or 0 ºC (+ 1 ºC)]. If not, adjust nut under

head of bimetallic thermometers until it reads 32 ºF 5. For digital thermometers: Press the reset button to adjust the readout. Replace batteries if reset

does not correct the readout. If reset does not correct the read out turn the thermometer in for replacement.

6. Complete daily for all thermometers in active use in FORM 2.7A- Thermometer Calibration Log and record how many of each type were calibrated and your initials. In Corrective Action column, note how many of each type of thermometer were discarded due to no longer being able to calibrate.

How to Measure the Temperature of Food:

1. Insert the end of a clean thermometer into one of the following locations, depending on the type of food:

the thickest part of the product for meat, poultry, or fish

the center of the item

between two packages of refrigerated or frozen packaged foods

until at least 2 inches are submersed in milk and other liquids

by folding the bag over the stem of the thermometer or probe for bulk milk or liquids 2. Make sure the tip of the thermometer does not poke through the food. 3. Measure the temperature for at least 15 seconds. 4. Read thermometer and record temperature in the FORM 3.6A- Hot Prep/Holding Log, FORM

3.7A-Cold Prep Holding Log, or FORM 3.8A-Cooling Log depending on the activity at hand. 5. After each use thermometers must be cleaned and sanitized using a alcohol swab with the

following process:

Tear two opposite corners off the swab packet

Insert the probe through the packet

Fold the packet around the probe and thoroughly swipe it over the probe

Let air dry






General Thermometer Guidelines:

1. Keep thermometers and their storage cases clean, stored safely, and easily accessible. 2. Use bi-metallic stemmed thermometers or digital thermometers – do not use glass thermometers

filled with mercury or spirits. 3. Wait at least 15 seconds for the thermometer reading to steady before recording the

temperature. 4. Take two temperatures in different locations, because product temperatures can vary throughout

the food item. 5. Insert the thermometer into liquids and hold – do not allow the thermometer’s sensing area or

probe to touch the sides or bottom of the container. The unit supervisor will:

1. Verify that food service employees are using and calibrating thermometers properly by making visual observations throughout the work day.

2. Review logs daily to ensure that thermometers were calibrated. 3. Follow-up as necessary. 4. File FORM 2.7A- Thermometer Calibration Log, FORM 3.6A- Hot Prep/Holding Log, FORM

3.7A- Cold Prep/Holding Log and FORM 3.8A- Cooling Log with HACCP records. 5. All HACCP logs shall be kept on premises for a year then retained for 5 years in storage.

Supporting Documents: FORM 2.7A-Thermometer Calibration Log FORM 3.6A-Hot Prep Holding Log FORM 3.7A-Cold Prep Holding Log FORM 3.8A-Cooling Log


Facility and Equipment Maintenance



Facilities and Equipment SOP 2.8 Page 1 of 1 Policy: The facility and equipment will be maintained to ensure the safety of food served. Scope: This procedure applies to foodservice employees who prepare, cook, and cool food. Procedure: General Guidelines:

1. All Hand washing sink areas must supplied with soap dispensers, disposable towels, running water, and trashcan at all times.

A daily check of the 3 compartment sink is required to be recorded on FORM 1.3A- Hot Water Temperature Log

2. Maintain Employee restroom clean, functioning and with covered trash cans. 3. All food waste and rubbish are stored in rodent/insect-proof containers with tight fitting lids. 4. Prevent back-siphonage by maintaining floor drains. Pour one gallon of clear, clean water in each

floor drain daily and 5. Record temperatures of all cooling equipment twice daily AM/ PM to ensure proper calibration of

thermometers and proper equipment operation. See FORM 3.2A- Equipment Temperature Log 6. Complete the Daily/Weekly/Monthly Cleaning tasks as prescribed in the FORM 2.1B- Master

Cleaning Schedule.

Maintain food contact surfaces:

1. Food contact surfaces should be smooth, easily cleaned and sanitized, and fabricated out of appropriate material.

2. Clean and sanitize all food contact surfaces prior to and after use. 3. When cutting boards are no longer smooth or easy to clean or stained to the point that

wash/rinse/sanitize is no longer effective, they need to be disposed of and called out to field Supervisor for replacement

4. Any other broken small-wares such as whisks and portion scoops that are broken or can no longer be cleaned need to be discarded and called out to field Supervisor for replacement

5. All small-wares and equipment must be approved for food service by either NSF or UL. Any items brought from home do not meet these requirements


1. Assure all equipment in the food service facility is well maintained. 2. Place work orders with the District work order system. 3. Review temperature logs daily to ensure that they are accurate and identify problem areas. 4. Follow up on any equipment issues or needs. 5. Maintain all facility and equipment documentation with HACCP records.

Supporting Documents: FORM 1.3A- Hot Water Temperature Log FORM 2.1B- Master Cleaning Schedule FORM 3.2A- Equipment Temperature Log


Storing and Using Poisonous or Toxic Chemicals




Policy: All Poisonous and Toxic chemicals will be handled in a manner so as to prevent contamination of food Scope: This procedure applies to foodservice employees who use chemicals in the kitchen. Procedure:

1. Designate a location for storing the Safety Data Sheets (SDS). 2. All foodservice employees must be trained on the proper procedures for use of poisonous or

toxic chemicals 3. Follow manufacturer’s directions for specific mixing, storing, and first aid instructions on the

chemical containers in the MSDS. 4. Label all poisonous or toxic chemicals with the common name of the substance. 5. Store all chemicals in a designated secured area away from food and food contact surfaces using

spacing or partitioning. 6. Store only approved chemicals that are necessary to the operation and maintenance of the

kitchen. 7. Mix, test, and use sanitizing solutions as recommended by the manufacturer in accordance with

FDA Model Food Code 2017, twice daily in the morning and afternoon. 8. Do not use chemical containers for storing food or water. 9. Label and store first aid supplies in a container that is located away from food or food contact

surfaces. 10. Label and store medicines for employee use in a designated area and away from food contact

surfaces. Do not store medicines in food storage areas. 11. Store refrigerated medicines in a covered, leak proof container where they are not accessible to

children and cannot contaminate food.


1. Verify that all foodservice employees have been trained annually and document using FORM 1.2C-Training Log on the location of the MSDS sheets and the proper procedure and use of poisonous or toxic chemicals

2. Review FORM 2.1A- Sanitizer Log weekly to ensure that Sanitizer concentrations are taken once in the morning and once in the afternoon

3. Follow-up as necessary to ensure the SFSPac maintains an appropriate level of stock 4. Review procedures to assure they are done correctly. 5. Discard any food contaminated by chemicals. Record on the FORM 3.5B- Discard Log 6. File FORM 2.1A- Sanitizer Log and FORM 3.5B- Discard Log with HACCP records. 7. All HACCP logs shall be kept on premises for a year then retained for 5 years in storage

Supporting Documents: FORM 1.2C-Training Log FORM 2.1A- Sanitizer Log FORM 3.5A- Discard Log


Floor Cleaning and Maintenance



MISD SOP 2.10 Page 1 of 2

Policy: Floors are maintained clean and in good repair through daily, weekly and Monthly cleaning expectations. Scope: This procedure applies to all foodservice employees Procedure: Daily:

Spot mop as need throughout the day.

After lunch service floors must be swept and mopped: 1. Sweep the floors thoroughly with a broom including under equipment and counters prior to

mopping 2. Prepare All-Purpose Cleaning solution in the mop bucket with 2 gallons of water and 1 packet

of All-Purpose cleaner 3. Rinse a mop head with clean water in the mop sink until saturated. 4. Place mop head in solution and remove excess liquid by squeezing the mop head in the drain

attachment on the bucket. 5. Apply solution with a clean mop head to floors and sweep in a side to side motion. 6. Repeat steps 4 & 5 until the entire kitchen floor and serving area floor are cleaned. 7. Rinse floors with clean clear water being cautious not to splash electrical equipment then use

squeegee if available or a clean mop to push rinse water down a floor drain. 8. Remove any standing water. 9. Rinse mop head in mop sink and hang mop to dry. To properly dry, mop head should be facing

towards the floor about 6 inches above the floor. Weekly:

Deck brush floors once weekly as assigned on the FORM 2.1B- Master Cleaning Schedule 1. Sweep the floors thoroughly with a broom including under equipment and counters prior to

deck brushing 2. Prepare All-Purpose Cleaning solution in the mop bucket with 2 gallons of water and 1 packet

of All-Purpose cleaner 3. Using a clean mop, apply solution freely onto the floor allowing to soak for 5 minutes 4. Agitate with a deck brush or broom 5. Rinse floors with clean clear water being cautious not to splash electrical equipment then use

squeegee if available or a clean mop to push rinse water down a floor drain. 6. Continue with daily mopping procedure

Monthly/As needed:

Deck brush using a degreaser solution to break up grease and other hard to remove particulates from the floor as assigned on the FORM 2.1B- Master Cleaning Schedule 1. Sweep the floors thoroughly with a broom including under equipment and counters prior to

deck brushing 2. Prepare Degreaser Cleaning solution in the mop bucket with 4 gallons of water and 1 packet of

Degreaser cleaner 3. Using a clean mop, apply solution freely onto the floor allowing to soak for 5 minutes 4. Agitate with a deck brush or broom


Floor Cleaning and Maintenance




5. Rinse floors with clean clear water being cautious not to splash electrical equipment then use

squeegee if available or a clean mop to push rinse water down a floor drain. 6. Continue with daily mopping procedure

Supporting Documents: FORM 2.1A-Master Cleaning Log


Loss of Refrigeration




Policy: It is imperative to maintain the integrity of food safety throughout the loss of refrigeration and prevent unnecessary food waste. Scope: This procedure applies to all foodservice managers and Student Nutrition Support Staff Procedure: Preparedness:

1. All cold holding and hot holding devices need to have a thermometer placed inside the unit at the warmest point for cold and coolest point for hot.

2. Equipment Temperature logs need to be checked at the start of the shift and are completed twice daily to ensure that the equipment is functioning correctly. Twice daily monitoring helps establish trend and these are the trends that will trigger corrective action:

Refrigerator Holding at 35° F to 38° F- ACCEPTABLE- no further action needed Holding at 39° F to 40° F- CONCERN Place a Work order Holding at 41° F or above- EMERGENCY- Call your Supervisor and SN office immediately

as well as place a work order.

Freezer Holding at -10° F to -1° F-ACCEPTABLE - no further action needed Holding at 0 or just above 0° F-CONCERN- Place Work Order Holding at 20° F or above-EMERGENCY- Call your Supervisor and SN office immediately

Hot holding/pass through that will not hold a consistent temperature, I.E. It is set to 150° F and the temperature varies from that by more than +/- 2°

General Guidelines:

1. Once it is established that there is a Loss of refrigeration, gather the following supplies before you open the unit to prevent opening the door repeatedly and losing temperature:

FORM 2.11A-Loss of Refrigeration Log

FORM 2.7A- Thermometer Calibration Log

Stem Thermometer and Alcohol swabs

Bagged Ice (in a bun bag or similar) 2. Calibrate thermometers on FORM 2.7A- Thermometer Calibration Log. 3. Record the current time and temperature from the inside thermometer of the Walk-in cooler and

the Freezer on the FORM 2.11A Loss of Refrigeration Log. 4. Once inside the cooler, record the temperature of 2 items on the FORM 2.11A Loss of

Refrigeration Log

Walk-in Cooler- Milk and second item (protein if available)

Freezer- Visually inspect a Protein and any second item for signs of Time/Temperature Abuse such as: Leaks, ice crystals, soggy packaging and record on the FORM 2.11A-Loss of Refrigeration Log

5. Once you have gathered this information call your Supervisor and notify the SN Office 6. Follow direction of your Supervisor on next steps for maintaining temperature until power is

restored or transportation of food to Warehouse. 7. The FORM 2.11A-Loss of Refrigeration Log has spots for a 2 Hour Check and a 4 Hour Check.

Please follow the flow chart below






Perishable Foods

When it is established that there is a Loss of

refrigeration:

Is perishable food below 41° F?

YES!

Begin monitoring using

the Loss of Refrigeration Log

2 Hour Check time

Record temps on Log, Update Supervisor. Food above 41° F is OKAY until

next check

4 Hour Check Time

Record temps onLog, Update your Supervisor.

Is the Perishable Food below 41° F?

NO!

Food is unsafe. Your Supervisor will advise you

what to discard and record on Discard Log.

YES!

Food is safe. Work with Supervisor on next steps if

there is still not refrigeration

NO!

Your Supervisor will advise you what to discard and

then record on Discard Log






Maintaining Temperature General Guidelines:

Refrain from opening the affected units except to complete required temp checks. This will help maintain the temperature over the duration of the outage

Group items together in the back bottom portion of the unit to assist with maintaining temperature.

Store items on bags of ice

Move to another functioning unit if it is only an issue with one unit and not a power outage

Ask your Supervisor before moving items to the freezer Transportation to Warehouse General Guidelines:

This is more likely the route that will be taken during a power outage that extends beyond 4 hours, your Supervisor, SN Support staff or Maintenance will begin to arrange for transport of select items to the Warehouse

Work with your Supervisor to ensure that based on time of day, that the next meal served is planned for. This could be a contingency lunch or breakfast. Whatever items are needed for that meal should be set aside in a designated area and marked with a sheet of printer paper stating “______ (Lunch or BKFST) for _____(date)”,

Set aside and ice both varieties of milk if you will serve within 2 hours

Items need to be marked with a Sticky note for those that will be going to the Warehouse to assist with speedy collection

For extended power outages or equipment failures, your Supervisor and Maintenance will work with you to create a plan until the unit can be fixed.

Items to send to Warehouse Items safe to leave in Refrigerator/Freezer

All Freezer items unless for contingency meal Cheese Sauce (Bagged) Dairy (Milk, Sour cream, Buttermilk) Bottled Juices/sports drinks (G2, Caprisun) Meats, cheeses, eggs Whole Fruits and vegetables Yogurt Bread(Kurz’s) Opened Condiments Unopened Condiments (Mayonnaise)

Supporting Documents: FORM 2.7A- Thermometer Calibration Log FORM 2.11A-Loss of Refrigeration Log FORM 3.5A-Discard Log


Section 3

Flow of Food


Receiving



Flow of Food SOP 3.1 Page 1 of 2 Policy: 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. Scope: This procedure applies to foodservice employees who handle, prepare, and serve food. Procedure:

General Principles:

1. Receive only one delivery at a time from approved suppliers. 2. Staff have 24 hours to put up orders from time of receipt. 3. Assess quantity of delivered foods meets invoice information. 4. Record Temperature of 2 items: 1 Refrigerated and 1 frozen when applicable and 2 refrigerated

temperatures for all other deliveries with the exception of bread which is received ambient temperature on the FORM 3.1A- Receiving Log

5. Alcohol Sanitize Thermometer between each use 6. Deliveries during hours of operation: Check that products meet specifications and quality

requirements as ordered. Evaluate quality of products by checking temperature. In addition use odor, sight, touch, and condition of packaging. If any foods are deemed unacceptable, they should be rejected and returned with the vendor/ supplier. Follow department procedure for receiving credit on returned items and disposal of items not picked up by vendor.

7. Deliveries during non-operating hours: Check that products meet specifications and quality requirements as ordered using the same methods used for deliveries during operational hours. Product deemed unacceptable should be stored separately from other food items in a designated area. The item/ items for return should be clearly labeled. Contact the Student Nutrition Commodity Food Specialist. Follow department procedure for receiving credit on returned items.

8. Accept only pasteurized dairy products. 9. Remove temperature controlled for safety/potentially hazardous foods from the temperature

danger zone (41ºF to 135ºF), and place in storage as quickly as possible. 10. Record the month, day, and year received on the outside of each package, then on each

subsequent interior packaging if the case is opened and discarded. I.E. #10 Cans that will be added to a can rack

Receiving Frozen and Refrigerated Foods:

1. Check temperature with a calibrated thermometer to assure that potentially hazardous cold foods are received at or below 41°F.

For refrigerated packaged products, insert a food thermometer between two packages being careful not to puncture the wrapper. If the temperature exceed 41°F it may be necessary to take the internal temperature before accepting the product. Check random packages and record the temperature of two different types of food items (1 refrigerated and 1 frozen) immediately for each delivery. Record month, day, and year, employee initials, vendor, product name, and temperature of these products in the FORM 3.1A- Receiving Log.

For refrigerated liquid products such as milk or juice, insert a food thermometer in an open container. If the temperature exceeds 41°F. Reject the product.

2. For freezer packaged products, inspect package for signs of temperature abuse such as leaking, ice crystals, and soggy boxes. Then insert a food thermometer between two packages being careful not to puncture the wrapper. If the temperature exceeds 0°F, it is necessary to take the internal temperature before accepting. If it is necessary to check an internal temperature, then the product must be less than 32° F.


Receiving



Flow of Food SOP 3.1 Page 1 of 2

3. Place foods in the proper storage area (cooler or freezer) quickly to avoid potential bacterial

growth. Proper cooler temperatures are 36ºF to 41ºF. Proper freezer temperatures keep the food frozen solid, typically about 0ºF.

4. Use First In First Out (FIFO) rotation of products in all storage areas to assure that oldest products are used first. Products with the earliest use-by or expiration dates are stored in front of products with later dates.

5. Keep products in original packages until use.

Receiving Dry Goods:

1. Check dry goods for leaks, flaws, or broken packages. Cans need to be inspected for leaks, dents, bulges, and other visible signs of damage. Dry goods should be dry, free of mold, and free of insects. If the packages are flawed, they should be rejected and put in a designated area

Label as “return” or “damaged”

Discard once credit has been issued if vendor does not pick up product.

Record on FORM 3.5A- Discard Log. 2. All received items need to be labeled with receiving date. When removing product from larger

case such as cans, add date to individual packages. 3. Chemicals should be stored in a designated area away from food items and food preparation

surfaces. 4. Check delivery invoice against the items delivered. 5. Use First In First Out (FIFO) rotation of products in all storage areas to assure that oldest products

are used first. Products with the earliest use-by or expiration dates are stored in front of products with later dates.


1. Assure that all foods come from approved vendors and sources. 2. Will train staff on the appropriate procedures for receiving, monitoring and recording

temperatures, and prompt storage. 3. Assure that no home-prepared foods are accepted or used. 4. Check receiving logs weekly to ensure proper procedures are being followed. 5. Follow-up with staff as necessary. 6. File FORM 3.1A- Receiving Log and FORM 3.5A- Discard Log with HACCP records. 7. All HACCP logs shall be kept on premises for a year then retained for 5 years in storage.

Supporting Documents: FORM 3.1A- Receiving Log FORM 3.5A- Discard Log


Storage




Policy: All food, chemicals, and supplies should be stored in a manner that ensures quality and maximizes safety of the food served. Scope: This procedure applies to all foodservice employees who handle, prepare, and serve food. Procedure: Storage upon Receiving:

1. Place foods into appropriate storage areas immediately upon receipt in the following order:

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:

Prepared or ready-to-eat foods

Top shelf

Fish and seafood items ↓ Whole cuts of raw beef ↓ Whole cuts of raw pork ↓ Ground or processed meats

↓

Raw poultry or eggs Bottom shelf

Frozen foods

Dry foods 2. Staff have 24 hours to put up orders from time of receipt. 3. Keep all food items on shelves at least 6” above the floor to facilitate air circulation and proper

cleaning. 4. Store food out of direct sunlight. 5. Place chemicals and supplies in appropriate storage areas, away from food. 6. Rotate goods when placing them in storage by placing the new items behind the old items to

ensure that the older items are used first (First In, First Out inventory rotation). 7. Make sure all goods are dated with receiving date. Month, day, and year should be visible. 8. If individually packaged items are removed from a case 6. Store food in original container if the container is clean, dry, and intact. If necessary, food is

repackaged in clean, well-labeled, airtight containers. This also can be done after a package is opened. Food is NEVER put in chemical containers and vice versa.

7. For items stored outside of their original packaging, ensure it is completely covered and protected from contamination and name, has receiving date and opened on date, and expiration date if not otherwise stated.

8. Store Time/Temperature Control for Safety foods that have been removed from their original container or have been combined to create a new item in a labeled container no more than 7 days from date of preparation, which counts as “day 1” I.E. Prepped Monday, discard Sunday End

of Day. Food temperature should remain at 41℉ or below. Record discarded food items on the FORM 3.5A- Discard Log.

9. Follow leftover instructions on recipe for when to discard food after service. Record as instructed on the Food Production Report.

10. Store all chemicals away from food handling and storage areas. They must be stored in original, labeled containers.


Storage




Food Storage Area Sanitation:

1. Maintain clean and uncluttered storage areas. Storage areas should be positioned to prevent contamination – away from ware washing areas and garbage rooms.

2. Discard of items that have been damaged while being stored or are beyond the expiration or “use by” dates. Record on FORM 3.5A- Discard Log

3. Store all items on shelves at least 6” above the floor to facilitate air circulation and proper cleaning.

4. Check for signs of rodents or insects. If there are signs of the presence of rodents or insects, notify the unit manager. The manager will place a work order in the district work order system.

Temperature Control:

1. Check the temperature of all refrigerators, freezers at the beginning and end of each day.

Refrigerator temperatures should be between 36ºF and 41ºF.

Freezer temperatures should be 0ºF or below. 2. Record temperatures on the appropriate FORM 3.2A- Equipment Temperature Log and initial. 3. Take corrective actions if temperatures are out of the recommended range. 4. Don’t overload refrigerated storage areas, as this prevents airflow and makes the unit work harder

to stay cold. 5. Report cracked or worn seals to the unit manager. The manager will place a work order using the

district work order system. 6. Use caution when cooling hot food in the refrigerator, as this warms the unit and puts other foods

into the temperature danger zone. 7. Keep units closed as much as possible to maintain proper temperatures.


1. Review logs weekly for each piece of Equipment to make sure there are no temperature deviations.

2. Document all corrective action taken on the appropriate forms. 3. File FORM 3.2A- Equipment Temperature Log with HACCP records. 4. All HACCP logs shall be kept on premises for a year then retained for 5 years in storage.

Supporting Documents: FORM 3.2A- Equipment Temperature Log FORM 3.5A- Discard Log


Washing Fruits and Vegetables




Policy: Proper procedures for washing fruits and vegetable will be followed to prevent the risk of foodborne illness. Scope: This procedure applies to food service employees who prepare or serve food. Procedure:

1. Wash hands following SOP 1.3-Handwashing and Glove Use. 2. Wash, rinse, sanitize, and air-dry all food contact surfaces, equipment and utensils that will be in

contact with produce, such as cutting boards, knives, and sinks. 3. Follow manufacturer’s instructions for proper use of chemicals. 4. Wash all raw fruits and vegetables thoroughly before combining with other ingredients, including:

Unpeeled fresh fruit and vegetables that are served whole or cut into pieces.

Fruits and vegetables that are peeled and cut to use in cooking or served ready-to-eat. 5. Wash fresh produce vigorously under cold running water. Packaged fruits and vegetables labeled

as being previously washed and ready to eat are not required to be washed. 6. Scrub the surface of firm fruits or vegetables such as apples or potatoes using a clean and

sanitized brush designated for this purpose. Remove labels from fruits and vegetables before preparing or serving.

7. Remove any damaged or bruised areas. 8. Label, date and refrigerate fresh cut items.

9. Serve cut melons within 2 days if held at 41℉ or below. 10. Do not serve raw seed sprouts to highly susceptible populations such as preschool-age children. 11. Follow State and local public health requirements.


1. Visually monitor that fruits and vegetables are being properly washed, labeled, and record finding on FORM 1.2A-Food Safety Checklist then take corrective action using FORM 1.2B-Food Safety Corrective Action Log at minimum of 1 time per semester.

2. Train employees to store fresh fruits and vegetables according to procedure. 3. Train employees to visually inspect fruits and vegetables held in cold storage. Additionally the

unit supervisor will train employees to remove any fruits or vegetables that appear to have lost their freshness and quality.

Supporting Documents: FORM 1.2A-Food Safety Checklist FORM 1.2B-Food Safety Corrective Action Log


Thawing Foods




Policy: All foods will be thawed using appropriate practices to ensure food safety. Scope: This procedure applies to all foodservice employees who handle, prepare, and serve food. Procedure:

1. Use one of the two acceptable methods for thawing food:

Thaw foods in the refrigerator at 41°F or below. NEVER thaw foods at room temperature.

Thaw foods needed for immediate service under potable running water at 70°F or lower. Prepare the product within 4 hours of thawing.

2. Use the lowest shelf in the cooler for thawing raw meat to prevent cross-contamination and place in container to catch dripping liquid and separate raw products from cooked and ready-to-eat products.

3. Do not refreeze thawed foods. 4. If the amount of time a food has been thawing cannot be determined then to food must be

discarded and recorded on FORM 3.5A- Discard Log The unit supervisor will:

1. Visually monitor that food is thawed according to SOP and record finding on FORM 1.2A-Food Safety Checklist then take corrective action using FORM 1.2B-Food Safety Corrective Action Log at least 1 time per semester.

2. Take corrective action as necessary. 3. Follow-up as necessary.

Supporting Documents: FORM 1.2A-Food Safety Checklist FORM 1.2B-Food Safety Corrective Action Log FORM 3.5A- Discard Log


Preparing Time Temperature Control for Safety Foods




Policy: Temperatures of all foods will be taken during the preparation process to ensure safety by limiting the amount of time that TCS foods are held in the temperature danger zone. Scope: This procedure applies to all foodservice employees who handle, prepare, and serve food Procedure: General Guidelines:

1. Wash hands prior to preparing foods. Refer to the SOP 1.3-Handwashing and Glove Use SOP. 2. Clean and sanitize all surfaces, cutting boards, and utensils before and after each use with

separation of equipment that has been used in the preparation of raw meats, poultry, and fish from the equipment used for fruits, vegetables, and ready-to-eat foods unless the Wash/Rinse Sanitize/Process has been completed in-between uses.

3. Separate raw foods from ready-to-eat foods by keeping them in separate containers until ready to use and by using separate dispensing utensils.

4. Prepare raw products away from other products. 5. Prepare foods as close to serving times as the menu will allow. 6. Prepare food in small batches. 7. Limit the time for preparation of any batches of food so that ingredients are not at room

temperature for more than 30 minutes before cooking, serving, or being returned to the refrigerator.

8. Food Contact Surfaces can be sanitized during the preparation process following the SOP 2.1-Equipment/Food Surface Cleaning and Sanitizing however no chemicals can touch the food

9. Please refer to SOP 3.6-Preparing/Holding Hot Food and SOP 3.7-Preparing/Holding Cold Food for more detailed instructions


1. Monitor preparation procedures daily. 2. Take corrective action as necessary. 3. Follow-up as needed. 4. File FORM 3.5A- Discard Log, FORM3.6A- Hot Prep Holding Log, FORM 3.7A- Cold

Prep/Holding Log and FORM 3.8A- Cooling Log in HACCP records. Supporting Documents: FORM 3.5A- Discard Log FORM 3.6A- Hot Prep/Holding Log FORM 3.7A- Cold Prep/Holding Log FORM 3.8A- Cooling Log


Preparing/Holding Hot Food




Policy: To prevent foodborne illness by ensuring that potentially hazardous foods are not held in the temperature danger zone for more than 4 hours before being cooked or served. Scope: This procedure applies to all foodservice employees who handle, prepare, and serve food Procedure:

1. Cook hot foods to these minimum end-point temperatures or higher. Avoid over-cooking. Poultry 165ºF for 15 seconds

Stuffing, stuffed meats, casseroles, and dishes combining raw/cooked foods 165°F for 15 seconds

Pork 145°F for 15 seconds

Beef and pork roasts 145°F for 4 minutes

Beef steaks, veal, lamb 145°F for 15 seconds

Fish and foods containing fish 145°F for 15 seconds

Shell eggs (for immediate service) (If it is not fully cooked use pasteurize eggs)

145°F for 15 seconds

Vegetables(canned/frozen/fresh), fruits, grains, and legumes in hot-holding 135°F for 15 seconds/held above 135°F

Ready-to-eat commercially processed/packaged foods 135°F for 15 seconds/held above 135°F

2. Take end-point cooking temperatures and record in the FORM 3.6A- Hot Prep/Holding Log OR FORM 3.8A-Cooling Log.

3. Reduce holding time of foods before serving by using batch cooking. Prepare batches of product to ensure quality and safety.

4. Allow temperature of cooking equipment to return to required temperatures between batches. 5. Do not use hot holding equipment to cook or reheat foods. 6. Prepare products that will not be cooked or heated away from other products.

Partial Cooking During Preparation**- when the initial heating of the food is intentionally halted so that it may be cooled and held for complete cooking at a later time prior to sale or service. **

1. Do not cook the food for longer than 60 minutes during initial cooking. 2. Cool food immediately using the two stage process: product is cooled to >70 ºF in 1 hour and

>41 ºF within the next hour. 3. Freeze or refrigerate (at 41 ºF or below) the food after cooling it. 4. Heat the food to its required internal cooking temperature for 15 seconds before serving it. 5. Cool food if it will not be served immediately or held for service. Use two stage cooling process.

Take temperatures:

1. Use a calibrated thermometer as outlined in the SOP 2.7-Thermometer Calibration to take temperatures of each batch of all menu items that contain food ingredients that contain potentially hazardous food products then alcohol sanitize thermometer between food items.

2. Take temperatures in the thickest part of food (usually the center). Take 2 readings in different locations to assure thorough cooking to the appropriate temperature.

3. Record the end-point cooking temperature on the FORM 3.6A- Hot Prep/Holding Log for items that will be held for service and the FORM 3.8A- Cooling Log for items that will be chilled for use at a later time.

4. If recommended temperature is not met, continue cooking


Preparing/Holding Hot Food




Holding/ Serving Hot Foods: Using Time Alone as a Public Health Control- All MISD Kitchens complete Breakfast Prep and service within a 4 hour window and Lunch service is completely daily by 2 pm. A 4 hour window from 10 am to 2 pm is used to limit bacteria growth in Potentially Hazardous Food. Any food for lunch service that has completed cooking process prior to this window will be marked with a 4 hour discard time.

1. Record final cooking temperature on the FORM 3.6A- Hot Prep/Holding Log then place food

into hot-holding equipment that can keep hot foods at 135ºF or higher. 2. Follow manufacturer’s instructions in using hot-holding equipment. 3. Keep foods covered to retain heat and to keep contaminants from falling into food.

EXCEPTION: Breaded/Crisp Foods are covered while allowing steam to escape in Hot Holding Labeling and Disposal:

1. Before 10 am

Label item front/back with chalk pen "UB"/discard time then tell Servers earliest discard time

Discard all expired food and record on Food Production Records. For any product on line and in 4 hour window, then repeat process for the next closest disposal time

2. After 10 am

Label pan with “UB” and “EOD” indicating to dispose of at End Of Day

Discard all hot food after final service and record on the Food Production Records. 3. Do not mix freshly prepared foods with foods being held for service.


1. Review logs daily to ensure that temperatures and corrective actions are being met. 2. Take corrective action as necessary. 3. File FORM 3.5A- Hot Prep Holding Log and FORM 3.8A- Cooling Log with HACCP records. 4. All HACCP logs shall be kept on premise for a year then retained for 5 years in storage.

Supporting Documents: FORM 3.6A- Hot Prep/Holding Log FORM 3.8A- Cooling Log


Preparing/Holding Cold Foods




Policy: All hot foods will be held/ served hot (above 135ºF) and cold foods will be held/ served cold (below 41ºF). Temperatures of foods will be taken routinely to ensure that proper temperatures are maintained through holding/ serving to ensure the safety of the food served. Any conflict between food quality and food safety must always be decided in favor of food safety. When in doubt about the safety of food, throw it out. Scope: This procedure applies to all foodservice employees who handle, prepare, and serve food Procedure: General Guidelines for preparing cold foods:

1. Clean and sanitize all food contact surfaces prior to and after use. 2. Sanitizing food contact surfaces is done during preparation and serving following the

manufacturer’s instructions for the bucket method. No chemicals should be sprayed in the preparation or service area when food is present. Please refer to standard established in SOP 2.1-Equipment/Food Surface Cleaning and Sanitizing.

3. Ingredients for food served cold (sandwiches/salads) must be below 41ºF before combining. 4. To prevent time and temperature abuse, only have out ingredients that can be used within a 30

minute window. When prep is complete record time and temperature of product by tray on FORM 3.7A- Cold Prep Holding Log, then return to cold holding equipment

5. When food is removed from cold holding for service, record the time and temperature for the tray on the same line as prep time and temperature on FORM 3.7A- Cold Prep Holding Log

6. Cold Food must be protected during service

Place cold foods in pans or on plates first, never directly on ice. The only exceptions are whole fruits/vegetables that will be washed after holding. EX: Kale or whole head lettuce.

Food items for serving and used for display should be held in a self-draining container with a drip pan. Wash and sanitize containers and drip pans after each use.

7. When service is complete record time and temperature and items that specify within the recipe they it can be reserved pending quality that have not exceeded the 6 hour window of cold holding can be reserved once.

8. Discard cold potentially hazard foods after two hours if they have not been properly held and are above 45° F and record on the FORM 3.5A- Discard Log.

Take temperatures:

1. Use a calibrated thermometer to take the temperatures of all potentially hazardous food products and record temperatures.

2. Alcohol Sanitize the thermometer stem prior to and after taking the temperatures of each food per the SOP 2.7-Thermometer Calibration.


Preparing/Holding Cold Foods




Holding/ Serving Cold Foods:

1. Cut or canned fruit and vegetables must be held in refrigeration under 41° F prior to preparation in order to ensure proper temperature at time of serving

2. Use cold-holding equipment that can keep cold foods below 41ºF. 3. Protect cold foods from contaminants with covers or food shields. 4. Discard cold potentially hazardous foods after two (2) hours if they have not been properly held

and are above 45º F. For food below 70° F, return to refrigeration and check temperature within two hours to verify it is 41° F or below.

5. Place cold foods in pans or on plates first, never directly on ice. The only exceptions are whole fruits and vegetables that will be washed after holding. EX: Kale or whole head lettuce.

6. Food items for serving and used for display should be held in a self-draining container with a drip pan. Wash and sanitize containers and drip pans after each use.

Using Suitable Utensils When Handling Ready-to-Eat Foods:

1. Use proper hand washing procedures to wash hands and exposed arms prior to preparing or handling food or at any time when the hands may have become contaminated.

2. Do not use bare hands to handle ready to eat foods at any time unless washing fruits and vegetables.

3. Use suitable utensils when working with ready-to-eat food. Suitable utensils may include:

Single-use gloves

Deli tissues

Foil wrap

Tongs, spoodles, spoons, knives, and spatulas The unit supervisor will:

1. Monitor preparation procedures daily. 2. Take corrective action as necessary. 3. Follow-up as needed. 4. File FORM 3.5A-Discard Log, and FORM 3.7A- Cold Prep/Holding Log in HACCP records. 5. All HACCP logs shall be kept on premise for a year then retained for 5 years in storage.

Supporting Documents: FORM 3.5A- Discard Log FORM 3.7A- Cold Prep/Holding Log


Cooling Foods



Flow of Food SOP 3.8 Page 1 of 2 Policy: When cooked food will not be served right away, it must be cooled as quickly as possible to prevent microbial growth. Temperatures will be taken during the cooling process to make sure time and temperature standards are met to ensure the safety of food served. Scope: This procedure applies to all foodservice employees who handle, prepare, and serve food Procedure: One-stage (two hour) method:

1. Cool hot cooked food from above 135ºF to 70ºF within the first hour and to 41ºF in one additional hour.

2. Take temperatures to make sure that the appropriate temperature was reached. 3. Discard if food has not cooled to 41ºF or less in the allotted time. 4. Initially containers should not be covered. Once the food has cooled to 41ºF or less cover the

container with the appropriate lid or plastic wrap 5. Store cooled food labeled with the month, day, and year.

Factors that affect how quickly foods will cool down:

1. Size of the food being cooled – the thickness of the food or distance to its center plays the biggest part in how fast a food cools.

2. Density of the food – the denser the food, the slower it will cool. Chili will take longer than chicken noodle soup.

3. Container in which a food is stored – stainless steel transfers heat from foods faster than plastic. Shallow pans allow the heat from food to disperse faster than deep pans.

4. Size of container. Food may not move through the temperature danger zone fast enough if the food is still hot when placed in the cooler or freezer or kept in bulk. The hot food may also raise the temperature of the surrounding food items, placing them in the temperature danger zone (41ºF-135ºF). Placing just cooked food in cooler or freezer is not an acceptable method for cooling food without causing possible other food safety issues. Listed below are acceptable methods that can be used to cool foods more quickly. The methods can be used alone or in combination in order to cool foods quickly. Methods for cooling foods:

1. Reduce the quantity of the food being cooled – cut large food items into smaller pieces or divide large containers of food into smaller containers.

2. Use ice-water baths – divide the cooked food into shallow pans or smaller pots, then place them in ice water and stir food items frequently.

3. Stir food products to cool them faster and more evenly – ice paddles (plastic paddles that are filled with water and frozen). Stirring food with these cold paddles chills foods very quickly.


Cooling Foods





1. Monitor preparation procedures daily. 2. Take corrective action as necessary. 3. Follow-up as needed. 4. File FORM 3.8A- Cooling Log in HACCP records. 5. All HACCP logs shall be kept on premise for a year then retained for 5 years in storage.

Supporting Documents: FORM 3.8A- Cooling Log FORM 3.5B- Discard Log .


Transferring Food or Non-Food Products




Policy: Only managers, supervisors, or other designated Food Service administrators will pick up food or non-food items and deliver to the designated campus. All personnel releasing/ transporting food or non-food items shall fill out the appropriate temperature/transfer forms. Scope: This procedure applies to all managers requesting a product transfer/supplying transfer Procedure: Cooked Product:

1. 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 41 ºF and hot food temperatures at 135 ºF or above.

Pre-heat or pre-chill the food carrier according to the manufacturer’s recommendations. 2. Store food in containers suitable for transportation. Containers should be:

Tightly closed to retain the proper food temperature

Nonporous to avoid leakage

Easy-to-clean or disposable

Approved to hold food 3. Cooked product needs to have a recorded temperature on form FORM 3.6A- Hot Prep Holding Log or FORM 3.7A- Cold Prep/Holding Log prior to departure and upon arrival.

All Other Products:

1. The requesting manager will contact their designated supervisor concerning the product transfer. In the absence of their designated supervisor the requesting manager will contact the Student Nutrition Commodity Specialist.

2. The releasing manager will fill out a paper Product Transfer Google Form. 3. All food or non-food products being transferred will be moved quickly to the designated campus.

No unauthorized stops are to be made during the transfer. 4. Record temperature of items received on FORM 3.1A- Receiving Log verifying the temperature

is acceptable.


1. Follow inventory and ordering procedures to limit the necessity of product transfers. 2. Follow forecasting procedures to help determine the amount of product to order.

Supporting Documents: FORM 3.1A- Receiving Log FORM 3.6A- Hot Prep/Holding Log FORM 3.7A- Cold Prep/Holding Log Product Transfer Google Form


Section 4

Consumer Communications


Responding to Food Borne Illness or Physical Hazard Complaint



Consumer Communications SOP 4.1 Page 1 of 1

Policy: All school food service personnel will respond to a complaint of a physical hazard found in food promptly and will show concern for the individual making the complaint. Procedure: Employees involved in the production or service of food must observe the following procedures when a food borne illness or foreign object or physical hazard is reported. Food Borne Illness Reported:

1. Sow concern for the situation. DO NOT APOLOGIZE. 2. Ask reporting party-who, what, when and where? 3. Tell reporting party they will be contacted by representative of Student Nutrition Administration

Team shortly. 4. Call Field Supervisor or Student Nutrition Office if Field Supervisor cannot be reached

immediately. Speak with Operations Assistant Director. 5. Make sure that there is an accurate sample tray for the date the incident is reported to have

occurred. 6. Follow directions from Field Supervisor and Operations Assistant Director to gather additional

information from kitchen staff. Document findings on Food Safety Incident Report. 7. Gather HACCP logs from date incident was reported to have occurred. 8. Student Nutrition Administration will conduct an investigation and share results with parent and

Manager. Physical Hazard Procedure:

1. Indicate concern for the individual and recognize the inconvenience of finding a foreign object in the food.

2. Determine if the foreign object did any harm to the individual, such as broke a tooth, cut, etc. 3. Take the child to the school nurse or appropriate administrator if there was physical harm to the

child. 4. Save the object and the box/bag from which it came, if known. 5. Record the manufacturer, codes, and dates listed on the box. 6. Report the incident to the food service manager/unit supervisor, field supervisor and the director,

so appropriate follow-up can be done. General Guidelines:

If news media contact the kitchen refer their inquiries to Student Nutrition Administration and do not answer any questions.


1. Gather information about food safety incident from person affected/ or reporting party, staff member preparing or serving food, and anyone else who was affected.

2. Complete the FORM 4.1A- Food Safety Incident Report. 3. Follow-up as necessary with Student Nutrition Administration. 4. File corrective action in HACCP file.

Supporting Documents:

FORM 4.1A- Food Safety Incident Report


Handling a Food Recall



Consumer Communications SOP 4.2 Page 1 of 1

Policy: In the event of a food recall, all employees will take proper steps to prevent food borne illness. Scope: This procedure applies to all foodservice employees who handle, prepare, and serve food Procedure: General Guidelines:

1. Food service employees must be trained on using the procedures in this SOP. 2. Once a food has been recalled, review the food recall notice and specific instructions that have

been identified in said notice. 3. Communicate the food recall notice to the appropriate administrators, health department

officials, and feeding sites. Check receiving documents, open invoices, Food Production Report, and on-hand inventory to identify product matching the product code and lot numbers identified in the recall notice, then record information on FORM 4.1A- Food Safety Incident Report.

4. Hold the recalled product using the following steps:

Physically segregate the product, including any open containers, leftover product, and food items in current production that contain the recalled product.

If an item is suspected to contain the recalled product, but label information is not available, label as suspect and do not use and do not discard.

5. Mark recalled product “Do Not Use” and “Do Not Discard.” Inform ENITRE staff not to use the product.

6. Do not destroy any USDA foods without official written notification from the State Distributing Agency, USDA Food Safety Inspection Services (FSIS), or proper authority.

7. Do not destroy any non-USDA recalled foods until proper authorization is received. 8. Identify and record whether any of the product was received in the district, locate the food recall

product by feeding site, and verify that the food items bear the product identification code(s) and production date(s) listed in the recall notice.

9. Account for all recalled product by verifying inventory counts against records of food received at any feeding site.


1. Ensure all employees are trained in this procedure. 2. Verify appropriate action as outlined in this procedure is followed in the event of a food recall. 3. Document and confirm segregated product label information matches recall notice information. 4. Obtain accurate inventory counts of the recalled products, including the amount in inventory and

amount used, and deliver that information to Unit Supervisor to compile with amounts from all feeding sites

5. Work closely with the appropriate officials and administrators to provide and document all information.

6. Maintain all documents relating to a food recall for at least 1 year.

Supporting Documents: FORM 4.1A- Food Safety Incident Report