Food Safety
Food Safety Plan GA School School District: Statewide School: GA School This program was developed (Date) (Name) Tonya Gray
by (Title)
Food Safety Consultant
, for the (Name of District)
Ga School
and is intended for use
at the (School) Ga School
.
The program follows the USDA guidance on developing a food safety program based on the Process Approach. All standards in this plan are based on the Georgia Rules and Regulations for Food Service (2007), Chapter 290-5-14
Georgia Department of Education June 2015 • Page 1 of 148 “USDA is an equal opportunity provider and employer.”
SAMPLE WRITTEN FOOD EMPLOYEE HEALTH POLICY PURPOSE The purpose of the Food Employee Illness Reporting Policy is to ensure that all food employees notify the Owner/General Manager, or other “person-in-charge” (PIC) when you experience any of the conditions listed so that appropriate steps are taken to preclude transmission of foodborne illness or communicable diseases. POLICY The Georgia School_____________is committed to ensuring the health, safety and well being of our employees and customers and complying with all health department regulations. All food employees shall report if they are experiencing any of the following symptoms to their PIC: • • • • • •
Diarrhea Fever Vomiting Jaundice Sore throat with fever Lesions (such as boils and infected wounds, regardless of size) containing pus on the fingers, hand or any exposed body part
Food employees should also notify their PIC whenever diagnosed by a healthcare provider as being ill with any of the following diseases that can be transmitted through food or person-to-person by casual contact such as: • • •
Salmonellosis Shigellosis Escherichia coli
• •
Hepatitis A virus, or Norovirus
In addition to the above conditions, food employees shall notify their PIC if they have been exposed to the following high-risk conditions: • • •
Exposure to or suspicion of causing any confirmed outbreak involving the above illnesses A member of their household is diagnosed with any of the above illnesses A member of their household is attending or working in a setting that is experiencing a confirmed outbreak of the above illnesses
Georgia Department of Education “USDA is an equal opportunity provider and employer.”
FOOD EMPLOYEE RESPONSIBILITY All food employees shall follow the reporting requirements specified above involving symptoms, diagnosis and high risk conditions specified. All food employees subject to the required work restrictions or exclusions that are imposed upon them as specified in Indiana law, the regulatory authority or PIC, shall comply with these requirements as well as follow good hygienic practices at all times. PIC RESPONSIBILITY The PIC shall take appropriate action as specified in Georgia Department of Public Health Rules and Regulations 290-5-14 to exclude, restrict and/or monitor food employees who have reported any of the aforementioned conditions. The PIC shall ensure these actions are followed and only release the ill food employee once evidence, as specified in the food code, is presented demonstrating the person is free of the disease causing agent or the condition has otherwise resolved. The PIC shall cooperate with the regulatory authority during all aspects of an outbreak investigation and adhere to all recommendations provided to stop the outbreak from continuing. The PIC will ensure that all food employees who have been conditionally employed, or who are employed, complete the food employee health questionnaire and sign the form acknowledging their awareness of this policy. The PIC will continue to promote and reinforce awareness of this policy to all food employees on a regular basis to ensure it is being followed.
Georgia Department of Education “USDA is an equal opportunity provider and employer.�
School Foodservice Staff Directions: Identify the name of the foodservice staff and their positions. Name
Position
best Nancy Rice
director
Rosa Stephens
menu planner
Frank Mullins
head chef
Laura Tanase
veggie chef
Tonya Gray
dish inspector
Mark Stephens
food delivery
Date Georgia Department of Education June 2015•Page 2 of 148 “USDA is an equal opportunity provider and employer.”
Directions: Identify the type and quantity of foodservice equipment located in your facility.
Type
Quantity
Mixer, floor
1
Mixer, counter
1
Food Processor
1
Refrigerator Freezer Milk Cooler Ice machine Oven, Convection Holding Unit, cold Holding Unit, hot Dishmachine 2‖ Steam Table Pans Food Bar Tilting Skillet (Braiser) Steamer
Georgia Department of Education June 2015 • Page 3 of 148 “USDA is an equal opportunity provider and employer.”
Directions: Identify the type and quantity of foodservice equipment located in your facility.
Type
Quantity
Georgia Department of Education June 2015 • Page 4 of 148 “USDA is an equal opportunity provider and employer.”
Categorize Menu Items According to Food Preparation Processes
Menu Items Directions: Identify where your recipes and monthly menus will be located and the length of time they will be kept on file.
Recipes in the foodservice office are located on file for one year
.
Monthly menus are located 6 months
(Where) and will be kept
and will be kept on file for
.
Georgia Department of Education June 2015 • Page 5 of 148 “USDA is an equal opportunity provider and employer.”
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The Process Approach
The (Name of School) state co district
will assign each menu
item using Process #1 – No Cook Preparation Process Worksheet, Process #2 – Same Day Service Preparation Process Worksheet, and Process #3—Complex Food Preparation Process Worksheet. The Worksheets will be posted (Location) Each school’s manager’s office
and a copy will be kept on file (Location)
District office
. Changes to the menu items will
be reflected in the worksheet on a continuous basis.
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 (Frequency)
annually
.
An easily accessible copy of an explanation of the Process Approach taken from the USDA Guidance document will be available (Location)district office. .
Georgia Department of Education June 2015 • Page 6 of 148 “USDA is an equal opportunity provider and employer.”
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Process #1
No Cook
Keep food at or below 41 ˚F Degrees.
Menu Item
Recipe Number
Controlling Hazards for Process #1
Milk
Temperature controls: Cold holding 41F or colder
Cut melons Cut tomatoes Cut leafy greens
SOPs: Personal hygiene
Yogurt Tuna salad
Washing fresh fruits and vegetables Limiting time in the temperature danger zone Verifying receiving temperatures of food Date marking of ready-to-eat food
Georgia Department of Education June 2015 • Page 7 of 148 “USDA is an equal opportunity provider and employer.”
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Process #1
No Cook
Keep food at or below 41 ˚F Degrees.
Menu Item
Recipe Number
Controlling Hazards for Process #1
Ham sandwiches
Temperature controls: see plan for Time as a public health contol
SOPs: Personal hygiene Washing fresh fruits and vegetables Limiting time in the temperature danger zone Verifying receiving temperatures of food Date marking of ready-to-eat food
Georgia Department of Education June 2015 • Page 8 of 148 “USDA is an equal opportunity provider and employer.”
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Process #2
Same Day Service
Cook to correct temperature. Hold and serve at 135 ˚F or above.
Recipe Number
Menu Item
Temperature
Baked chicken
Cooking 165F for 15 sec
Baked fish
145F for 15 sec
Macaroni and cheese (using shell eggs, not pasturized) Fish sticks
165F for 15 sec 155F for 15 sec
Controlling Hazards for Process #2
Temperature controls: Cooking Hot holding 135F or above
SOPs: Personal hygiene Limiting time in the temperature danger zone Verifying receiving temperatures of food Proper storage of food
Georgia Department of Education June 2015 • Page 9 of 148 “USDA is an equal opportunity provider and employer.”
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Process #2
Same Day Service
Cook to correct temperature. Hold and serve at 135 ˚F or above.
Menu Item
Recipe Number
Temperature
Hamburgers
Cooking 155F for 15 sec
Tacos
155 for 15 sec
Controlling Hazards for Process #2
Temperature controls: Cooking to 155F for 15 sec Hot holding-see plan for time as a public health control
SOPs: Personal hygiene Limiting time in the temperature danger zone Verifying receiving temperatures of food Proper storage of food
Georgia Department of Education June 2015 • Page 10 of 148 “USDA is an equal opportunity provider and employer.”
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Process #3
Complex Food Preparation
Limit time in the Danger Zone (41 ˚F – 135 ˚F)
Menu Item Boiled eggs
Potato salad includes boiled eggs from above Turkey for holiday meals
Recipe Number
Temperature Cooking Cooling Reheating 155F for 135F to 70F Not 15sec in 2 hours reheated Then 70 to 41F in 4 hrs Potatoes Same as Not 135F for 15 above reheated 165F for 15 Same as Reheat to sec above 165 in 2 hrs
Controlling Hazards for Process #3
Temperature controls: Cooking Cooling Hot holding 135F or hotter Reheating 165F for 15 sec within 2 hours Cold holding 41F or colder
SOPs: Personal hygiene Limiting time in the temperature danger zone Verifying receiving temperatures of food Proper storage of food
Georgia Department of Education June 2015 • Page 11 of 148 “USDA is an equal opportunity provider and employer.”
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Non-Potentially Hazardous Foods Menu items that do not fall within Process 1, 2, or 3
Menu Item
Recipe Number
Controlling Hazards
Graham crackers
SOPs: Personal hygiene
Chips Pop tarts
Washing fresh fruits and vegetables
Syrup Commercially processed salad dressing Ketchup Mustard Mayonnaise Loaf bread
Georgia Department of Education June 2015 • Page 12 of 148 “USDA is an equal opportunity provider and employer.”
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Standard Operating Procedures (SOPs) The (Name of School) GA School
food safety SOPs are
checked below. Employees will be trained to follow all applicable food safety SOPs. A complete set of the food safety SOPs will be attached to this food safety program.
Facility-Wide SOPs xCleaning and Sanitizing Food Contact Surfaces xControlling Time and Temperature During Preparation xDate Marking and Ready-to-Eat, Potentially Hazardous Food xHandling a Food Recall xPersonal Hygiene-no watch and noted location of employee health xPreventing Contamination at Food Bars xPreventing Cross-Contamination During Storage and Preparation xReceiving Deliveries w/Food must be received from an approved source xServing Food-noted location of employee health xStoring and Using Poisonous or Toxic Chemicals xUsing and Calibrating Thermometers xUsing Suitable Utensils When Handling Ready-to-Eat Foods xUsing Time Alone as a Public Health Control to Limit Bacteria Growth in Foods- included written plan as required in #3 xWashing Fruits and Vegetables xWashing Hands Specific SOPs to the Food Preparation Process xCooking Potentially Hazardous Foods xCooling Potentially Hazardous Foods-most recent SOP-no 2 stage cooling xHolding Hot and Cold Potentially Hazardous Foods xReheating Potentially Hazardous Foods-SOP states within 2 hours xPreventing Cross-Contamination During Storage and Preparation xTransporting Food to Remote Sites (Satellite Kitchens)-no time used for transport
Georgia Department of Education June 2015 • Page 13 of 148 “USDA is an equal opportunity provider and employer.”
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Monitoring The foodservice manager at each site will be responsible for ensuring assigned foodservice staff are properly controlling hazards at the required frequency and are documenting required records.
The manager will also be responsible for monitoring the overall performance of standard operating procedures. (Specific details regarding monitoring are addressed in each SOP.)
Monitoring will be a constant consideration. However, the manager will use the Food Safety Checklist to formally monitor foodservice staff (Frequency)
weekly.
The checklist form is included in this food safety plan.(no watch in personal hygiene)
Foodservice staff is responsible for controlling hazards during food preparation as well as the practices and procedures defined in the standard operating procedures (SOPs).
Georgia Department of Education June 2015 • Page 14 of 148 “USDA is an equal opportunity provider and employer.â€?
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Correcting Problems
The (Name of School)
GA School
will be responsible for
developing solutions to problems. These solutions will be reviewed and updated (Frequency) monthly
. Foodservice staff will be responsible for documenting
problems and solutions during the food preparation processes as well as any actions taken while performing standard operating procedures. Employees and substitute staff will be trained on a continual basis in making the right decisions and the importance of finding and fixing problems. A list of common solutions to problems will be attached to this food safety plan and also may be included in standard operating procedures.
Georgia Department of Education June 2015 • Page 15 of 148 “USDA is an equal opportunity provider and employer.”
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Correcting Problems Directions: Indicate the date a problem occurs. Provide a description of the problem and the activities implemented to correct the problem.
Date 3-17-14 3-20-14 3-21-14
Problem Plan for time as a public health control not followed Hamburgers not being hot held at 135F Baked chicken not 165F
Action Taken Discarded product and retrained staff on procedures Added a plan for time as a public health control and trained staff Returned to oven immediately til 165F
Georgia Department of Education June 2015 • Page 16 of 148 “USDA is an equal opportunity provider and employer.”
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Recordkeeping
All foodservice staff will be held responsible for recordkeeping duties as assigned. Overall, the foodservice manager will be responsible for making sure that critical information is being recorded and that records are filed in the proper place. Employees and substitute staff will be trained on recordkeeping. Recordkeeping procedures are outlined below and also may be included in standard operating procedures.
Recordkeeping Procedure All pertinent information on temperatures, times, and actions taken to correct problems will be kept on clip boards in the kitchen for easy use. All applicable forms for daily records will be replaced on a weekly basis or sooner, if necessary. In the case of weekly records, forms will be replaced on a monthly basis. All completed forms will be filed in the manager’s office. The foodservice manager is responsible for making sure that all forms are updated, available for use, and filed properly after completion. The foodservice manager is also responsible for educating all foodservice personnel on the use and importance of recording critical information.
Georgia Department of Education June 2015 • Page 17 of 148 “USDA is an equal opportunity provider and employer.”
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Recordkeeping DOCUMENTATION (RECORDS) Food Production Records End Point Cooking Temperature Time and Temperature for Holding
Equipment Temperature Records Receiving Logs
DOCUMENTATION SCHEDULE each batch check line twice daily
check daily/keep for 5 years
Freezer Log
same
Cooler Log
same
Thermometer Calibration Storage Room Logs
Review Records Food Safety Checklist Manager’s Checklist
same check weekly/keep for 5 years
check daily/keep for 5 years check weekly/keep for 5 years
Training Logs
annually/new hires/5 years
Correcting Problems Records
use whenever needed/5 years
Georgia Department of Education June 2015 • Page 18 of 148 “USDA is an equal opportunity provider and employer.”
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Reviewing and Revising the Food Safety Program The school foodservice manager will review the school food safety program at the beginning of each school year and when any significant changes occur in the operation. The Food Safety Program Review Checklist included in this document will be used for the review.
Source: U. S. Department of Agriculture, Food and Nutrition Service. (June 2005). Guidance for school food authorities: Developing a school foodservice program based on the process approach to HACCP principles.
Georgia Department of Education June 2015 • Page 19 of 148 “USDA is an equal opportunity provider and employer.”
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Food Safety Program Review Checklist 1. Documents to review Standard Operating Procedures Food Preparation Process Charts Control Measures in the Process Approach Correcting Problems
2. Monitoring recordkeeping. Choose at random one week from the previous four weeks. Type of Record (SOP, Temperature Log, Correcting Problems, etc.)
Monitoring Frequency and Procedure (How often? Initialed and dated? Etc.)
Record Location (Where is record kept?)
Describe the strengths or weaknesses with the current monitoring or recordkeeping methods.
Who is responsible for verifying that the required records are being completed and properly maintained?
Describe the training that has been provided to support the food safety program.
Do the managers and staff demonstrate knowledge of the plan?
Have there been any changes to the menu or operation (new equipment, etc.)?
Was the plan modified because of these changes? Georgia Department of Education June 2015 • Page 20 of 148 “USDA is an equal opportunity provider and employer.”
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(Name of School)state co school HACCP-Based Standard Operating Procedures Title and Page Number: Employee Health Policy, decision tree & reporting form pages 1-2 Cleaning and Sanitizing Food Contact Surfaces ………...…………………. Controlling Time and Temperature During Preparation …………………… Cooking Potentially Hazardous Foods ……………………………………... Cooling Potentially Hazardous Foods ……………………………………… Date Marking Ready-to-Eat, Potentially Hazardous Food …………….. Handling a Food Recall …………………………………………………….. Holding Hot and Cold Potentially Hazardous Foods ………………………. Personal Hygiene …………………………………………………………… Preventing Contamination at Food Bars …………………………………… Preventing Cross-Contamination During Storage and Preparation ………… Receiving Deliveries ……………………………………………………….. Reheating Potentially Hazardous Foods …………………………………… Serving Food ……………………………………………………………….. Storing and Using Poisonous or Toxic Chemicals …………………………. Transporting Food to Remote Sites (Satellite Kitchens) …………………… Using and Calibrating Thermometers ……………………………………… Using Suitable Utensils When Handling Ready-to-Eat Foods …………….. Using Time Alone as a Public Health Control to Limit Bacteria Growth in Potentially Hazardous Foods ………….………………………... Washing Fruits and Vegetables …………………………………………….. Washing Hands ……………………………………………………………...
3 7 9 11 13 15 19 23 25 27 29 33 35 37 39 43 47
HACCP-Based Standard Operating Procedures Record Keeping …………............. Cooking and Reheating Temperature Log …………………………………. Cooling Temperature Log ………………………………………………….. Damaged or Discarded Product Log ……………………………………….. Food Contact Surfaces Cleaning and Sanitizing Log ……………………… Production Log ……………………………………………………………... Receiving Log ……………………………………………………………… Refrigeration Log …………………………………………………………... Thermometer Calibration Log ……………………………………………… Food Safety Checklist ………………………………………………………
57 59 61 63 65 67 69 71 73 75
49 51 53
Georgia Department of Education June 2015 • Page 21 of 148 “USDA is an equal opportunity provider and employer.”
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Developing a HACCP-Based Food Safety Program Worksheets ………………….. Components of a Comprehensive Food Safety Program .…………………. Summary Table of Record Keeping for HACCP-Based SOP .…………….. Summary Table for Monitoring and Reviewing HACCP-Based SOP Record ………………………………………………………………… Summary of Corrective Actions for HACCP-Based SOPs .………………... Employee Food Safety Training Record …………………………………… No-Cook Process …………………………………………………………… Same Day Service Process …………………………………………………. Complex Food Process …………………………………………………….. Nonphf/TCS food menu list
Reference List …..………………………………………………………………..… Resource List………………………………………………………………..……….
79 83 85 91 99 105 107 109 111 112
113 115
Georgia Department of Education June 2015 • Page 23 of 148 “USDA is an equal opportunity provider and employer.”
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Cleaning and Sanitizing Food Contact Surfaces PURPOSE: To prevent foodborne illness by ensuring that all food contact surfaces are properly cleaned and sanitized.
SCOPE: This procedure applies to foodservice employees involved in cleaning and sanitizing food contact surfaces. KEY WORDS: Food Contact Surface, Cleaning, Sanitizing
INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Follow manufacturer’s instructions regarding the use and maintenance of equipment and use of chemicals for cleaning and sanitizing food contact surfaces. Refer to Storing and Using Poisonous or Toxic Chemicals SOP. 4. 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 and raw animal foods, such as eggs, fish, meat, and poultry Any time contamination occurs or is suspected 5. Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers, 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.
Georgia Department of Education June 2015 • Page 24 of 148 “USDA is an equal opportunity provider and employer.”
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Cleaning and Sanitizing Food Contact Surfaces, continued (Sample SOP) INSTRUCTIONS, continued: 6. 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 oF or at the temperature specified by the detergent manufacturer. 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 or by immersing in hot water at or above 171 oF for 30 seconds. Test the chemical sanitizer concentration by using an appropriate test kit. 7. If a dishmachine is used: Check with the dishmachine manufacturer to verify that the information on the data plate is correct. Refer to the information on the data plate for determining wash, rinse, and sanitization (final) rinse temperatures; sanitizing solution concentrations; and water pressures, if applicable. Follow manufacturer’s instructions for use. Ensure that food contact surfaces reach a surface temperature of 160 oF or above if using hot water to sanitize. MONITORING: Foodservice employees will: 1. During all hours of operation, visually and physically inspect food contact surfaces of equipment and utensils to ensure that the surfaces are clean. 2. In a 3-compartment sink, on a daily basis: Visually monitor that the water in each compartment is clean. Take the water temperature in the first compartment of the sink by using a calibrated thermometer. If using chemicals to sanitize, test the sanitizer concentration by using the appropriate test kit for the chemical. If using hot water to sanitize, use a calibrated thermometer to measure the water temperature. Refer to Using and Calibrating Thermometers SOPs.
Georgia Department of Education June 2015 • Page 24 of 148 “USDA is an equal opportunity provider and employer.”
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Cleaning and Sanitizing Food Contact Surfaces, continued (Sample SOP) MONITORING, continued: 3. In a dishmachine, on a daily basis: Visually monitor that the water and the interior parts of the machine are clean and free of debris. Continually monitor the temperature and pressure gauges, if applicable, to ensure that the machine is operating according to the data plate. For hot water sanitizing dishmachine, ensure that food contact surfaces are reaching the appropriate temperature by placing a piece of heat sensitive tape on a smallware item or a maximum registering thermometer on a rack and running the item or rack through the dishmachine. For chemical sanitizing dishmachine, check the sanitizer concentration on a recently washed food-contact surface using an appropriate test kit. CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Wash, rinse, and sanitize dirty food contact surfaces. Sanitize food contact surfaces if it is discovered that the surfaces were not properly sanitized. Discard food that comes in contact with food contact surfaces that have not been sanitized properly. 3. In a 3-compartment sink: Drain and refill compartments periodically and as needed to keep the water clean. Adjust the water temperature by adding hot water until the desired temperature is reached. Add more sanitizer or water, as appropriate, until the proper concentration is achieved. 4. In a dishmachine: Drain and refill the machine periodically and as needed to keep the water clean. Contact the appropriate individual(s) to have the machine repaired if the machine is not reaching the proper wash temperature indicated on the data plate. For a hot water sanitizing dishmachine, retest by running the machine again. If the appropriate surface temperature is still not achieved on the second run, contact the appropriate individual(s) to have the machine repaired. Wash, rinse, and sanitize in the 3-compartment sink until the machine is repaired or use disposable single service/single-use items if a 3-compartment sink is not available. For a chemical sanitizing dishmachine, check the level of sanitizer remaining in bulk container. Fill, if needed. ―Prime‖ the machine according to the manufacturer’s instructions to ensure that the sanitizer is being pumped through Georgia Department of Education June 2015 • Page 25 of 148 “USDA is an equal opportunity provider and employer.”
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Cleaning and Sanitizing Food Contact Surfaces, continued (Sample SOP) CORRECTIVE ACTION, continued: the machine. Retest. If the proper sanitizer concentration level is not achieved, stop using the machine and contact the appropriate individual(s) to have it repaired. Use a 3-compartment sink to wash, rinse, and sanitize until the machine is repaired.
VERIFICATION AND RECORD KEEPING: Foodservice employees will record monitoring activities and any corrective action taken on the Food Contact Surfaces Cleaning and Sanitizing Log. The foodservice manager will verify that foodservice employees have taken the required temperatures and tested the sanitizer concentration by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating the Food Contact Surfaces Cleaning and Sanitizing Log. The log will be kept on file for at least 1 year. The foodservice manager will complete the Food Safety Checklist daily. The Food Safety Checklist is to be kept on file for a minimum of 1 year.
DATE IMPLEMENTED: 3-17-14
BY: tgray
DATE REVIEWED:
BY:
DATE REVISED:
BY:
Georgia Department of Education June 2015 • Page 26 of 148 “USDA is an equal opportunity provider and employer.”
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Controlling Time and Temperature During Preparation (State co)
PURPOSE: To prevent foodborne illness by limiting the amount of time that potentially hazardous foods are held in the temperature danger zone during preparation.
SCOPE: This procedure applies to foodservice employees who prepare food.
KEY WORDS: Cross-Contamination, Time and Temperature Control, Food Preparation, Temperature Danger Zone
INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. Refer to the Using and Calibrating Thermometers SOP. 2. Follow State or local health department requirements. 3. Wash hands prior to preparing foods. Refer to the Washing Hands SOP. 4. Use clean and sanitized equipment and utensils while preparing food. 5. Separate raw foods from ready-to-eat foods by keeping them in separate containers until ready to use and by using separate dispensing utensils. Refer to the Preventing Cross-Contamination During Storage and Preparation SOP. 6. Pre-chill ingredients for cold foods, such as sandwiches, salads, and cut melons, to 41 ºF or below before combining with other ingredients. 7. Prepare foods as close to serving times as the menu will allow. 8. Prepare food in small batches. 9. 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. 10. If potentially hazardous foods are not cooked or served immediately after preparation, quickly chill. Refer to the Cooling Potentially Hazardous Foods SOP.
MONITORING: 1. Use a clean, sanitized, and calibrated probe thermometer, preferably a thermocouple. 2. Take at least two internal temperatures from each pan of food at various stages of preparation. 3. Monitor the amount of time that food is in the temperature danger zone. It should not exceed 4 hours. Georgia Department of Education June 2015 • Page 27 of 148 “USDA is an equal opportunity provider and employer.”
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Controlling Time and Temperature During Preparation, continued (Sample SOP) CORRECTIVE ACTIONS: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Begin the cooking process immediately after preparation is complete for any foods that will be served hot. 3. Rapidly cool ready-to-eat foods or foods that will be cooked at a later time. 4. Immediately return ingredients to the refrigerator if the anticipated preparation completion time is expected to exceed 30 minutes. 5. Discard food held in the temperature danger zone for more than 4 hours.
VERIFICATION AND RECORD KEEPING: Foodservice employees will record the date, product name, start and end times of production, the two temperature measurements taken, any corrective actions taken, and the amount of food prepared on the Production Log. The foodservice manager will verify that foodservice employees are taking the required temperatures and following the proper preparation procedure by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating the Production Log daily. Maintain the Production Log as directed by your State agency. The foodservice manager will complete the Food Safety Checklist daily. The Food Safety Checklist is to be kept on file for a minimum of 1 year.
DATE IMPLEMENTED: 3-14-14
BY: tgray
DATE REVIEWED:
BY:
DATE REVISED:
BY:
Georgia Department of Education June 2015 • Page 28 of 148 “USDA is an equal opportunity provider and employer.”
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Cooking Potentially Hazardous Foods (State co)
PURPOSE: To prevent foodborne illness by ensuring that all foods are cooked to the appropriate internal temperature.
SCOPE: This procedure applies to foodservice employees who prepare or serve food.
KEY WORDS: Cross-Contamination, Temperatures, Cooking
INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. Refer to the Using and Calibrating Thermometers SOP. 2. Follow State or local health department requirements. 3. If a recipe contains a combination of meat products, cook the product to the highest required temperature. 4. Cook products to the following temperatures: a. 145 ºF for 15 seconds Seafood, beef, and pork Eggs cooked to order that are placed onto a plate and immediately served b. 155 ºF for 15 seconds Ground products containing beef, pork, or fish Fish nuggets or sticks Eggs held on a steam table Cubed or Salisbury steaks c. 165 ºF for 15 seconds Poultry Stuffed fish, pork, or beef Pasta stuffed with eggs, fish, pork, or beef (such as lasagna or manicotti) d. 135 ºF for 15 seconds Fresh, frozen, or canned fruits and vegetables that are going to be held on a steam table or in a hot box
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Cooking Potentially Hazardous Foods, continued (State co)
MONITORING: 1. Use a clean, sanitized, and calibrated probe thermometer, preferably a thermocouple. 2. Avoid inserting the thermometer into pockets of fat or near bones when taking internal cooking temperatures. 3. Take at least two internal temperatures from each batch of food by inserting the thermometer into the thickest part of the product which usually is in the center. 4. Take at least two internal temperatures of each large food item, such as a turkey, to ensure that all parts of the product reach the required cooking temperature.
CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Continue cooking food until the internal temperature reaches the required temperature.
VERIFICATION AND RECORD KEEPING: Foodservice employees will record product name, time, the two temperatures/times, and any corrective action taken on the Cooking and Reheating Temperature Log. Foodservice manager will verify that foodservice employees has taken the required cooking temperatures by visually monitoring foodservice employees and preparation procedures during the shift and reviewing, initialing, and dating the temperature log at the close of each day. The Cooking and Reheating Temperature Log is to be kept on file for a minimum of 1 year.
DATE IMPLEMENTED: 2-20-14
BY: tgray
DATE REVIEWED:
BY:
DATE REVISED:
BY:
Georgia Department of Education June 2015 • Page 30 of 148 “USDA is an equal opportunity provider and employer.”
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Cooling Potentially Hazardous Foods (state co)
PURPOSE: To prevent foodborne illness by ensuring that all potentially hazardous foods are cooled properly.
SCOPE: This procedure applies to foodservice employees who prepare or serve food.
KEY WORDS: Cross-Contamination, Temperatures, Cooling, Holding
INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. Refer to the Using and Calibrating Thermometers SOP. 2. Follow State or local health department requirements. 3. Modify menus, production schedules, and staff work hours to allow for implementation of proper cooling procedures. 4. Prepare and cool food in small batches. 5. Chill food rapidly using an appropriate cooling method: Place food in shallow containers no more than 4 inches deep and uncovered on the top shelf in the back of the walk-in or reach-in cooler. Use a quick-chill unit such as a blast chiller. Stir the food in a container placed in an ice water bath. Add ice as an ingredient. Separate food into smaller or thinner portions. Pre-chill ingredients and containers used for making bulk items such as salads. 6. Chill cooked, hot food from: 135 ºF to 70 ºF within 2 hours. Take corrective action immediately if food is not chilled from 135 ºF to 70 ºF within 2 hours. 70 ºF to 41 ºF or below in remaining time. The total cooling process from 135 ºF to 41 ºF may not exceed 6 hours. Take corrective action immediately if food is not chilled from 135 ºF to 41 ºF within the 6 hour cooling process. 7. Chill prepared, ready-to-eat foods such as tuna salad and cut melons from 70 ºF to 41 ºF or below within 4 hours. Take corrective action immediately if ready-to-eat food is not chilled from 70 ºF to 41 ºF within 4 hours.
Georgia Department of Education June 2015 • Page 31 of 148 “USDA is an equal opportunity provider and employer.”
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Cooling Potentially Hazardous Foods, continued (Sample SOP) MONITORING: 1. Use a clean, sanitized, and calibrated probe thermometer to measure the internal temperature of the food during the cooling process. 2. Monitor temperatures of products every hour throughout the cooling process by inserting a probe thermometer into the center of the food and at various locations in the product.
CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Reheat cooked, hot food to 165 ºF for 15 seconds and start the cooling process again using a different cooling method when the food is: Above 70 ºF and less than 2 hours into the cooling process; and Above 41 ºF and less than 6 hours into the cooling process. 3. Discard cooked, hot food immediately when the food is: Above 70 ºF and 2 hours or more into the cooling process; or Above 41 ºF and 6 hours or more into the cooling process. 3. Use a different cooling method for prepared ready-to-eat foods when the food is above 41 ºF and less than 4 hours into the cooling process. 4. Discard prepared ready-to-eat foods when the food is above 41 ºF and 4 hours or more into the cooling process. VERIFICATION AND RECORD KEEPING: Foodservice employees will record temperatures and corrective actions taken on the Cooling Temperature Log. Foodservice employees will record if there are no foods cooled on any working day by indicating ―No Foods Cooled‖ on the Cooling Temperature Log. The foodservice manager will verify that foodservice employees are cooling food properly by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating the temperature log each working day. The Cooling Temperature Logs are to be kept on file for a minimum of 1 year.
DATE IMPLEMENTED: 1-31-13
BY: tgray
DATE REVIEWED: 2-20-14
BY: tgray
DATE REVISED: 2-20-14
BY: tgray
Georgia Department of Education June 2015 • Page 32 of 148 “USDA is an equal opportunity provider and employer.”
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Date Marking Ready-to-Eat, Potentially Hazardous Food (State co) PURPOSE: To ensure appropriate rotation of ready-to-eat food to prevent or reduce foodborne illness from Listeria monocytogenes.
SCOPE: This procedure applies to foodservice employees who prepare, store, or serve food. KEY WORDS: Ready-to-Eat Food, Potentially Hazardous Food, Date Marking, CrossContamination
INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. The best practice for a date marking system would be to include a label with the product name, the day or date, and time it is prepared or opened. Examples of how to indicate when the food is prepared or opened include: Labeling food with a calendar date, such as ―cut cantaloupe, 5/26/05, 8:00 a.m.,‖ Identifying the day of the week, such as ―cut cantaloupe, Monday, 8:00 a.m.,‖ or Using color-coded marks or tags, such as cut cantaloupe, blue dot, 8:00 a.m. means ―cut on Monday at 8:00 a.m.‖ 2. Follow State or local health department requirements. 3. Label ready-to-eat, potentially hazardous foods that are prepared on-site and held for more than 24 hours. 4. Label any processed, ready-to-eat, potentially hazardous foods when opened, if they are to be held for more than 24 hours. 5. Refrigerate all ready-to-eat, potentially hazardous foods at 41 ºF or below. 6. Serve or discard refrigerated, ready-to-eat, potentially hazardous foods within 7 days. 7. Indicate with a separate label the date prepared, the date frozen, and the date thawed of any refrigerated, ready-to-eat, potentially hazardous foods. 8. Calculate the 7-day time period by counting only the days that the food is under refrigeration. For example: On Monday, 8/1/05, lasagna is cooked, properly cooled, and refrigerated with a label that reads, ―Lasagna, Cooked, 8/1/05.‖ On Tuesday, 8/2/05, the lasagna is frozen with a second label that reads, ―Frozen, 8/2/05.‖ Two labels now appear on the lasagna. Since the lasagna was held under refrigeration from Monday, 8/1/05 – Tuesday, 8/2/05, only 1 day is counted towards the 7-day time period. Georgia Department of Education June 2015 • Page 33 of 148 “USDA is an equal opportunity provider and employer.”
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Date Marking Ready-to-Eat, Potentially Hazardous Food, continued (State co)
INSTRUCTIONS, continued: On Tuesday 8/16/05 the lasagna is pulled out of the freezer. A third label is placed on the lasagna that reads, ―Thawed, 8/16/05.‖ All three labels now appear on the lasagna. The lasagna must be served or discarded within 6 days.
MONITORING: A designated employee will check refrigerators daily to verify that foods are date marked and that foods exceeding the 7-day time period are not being used or stored.
CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Foods that are not date marked or that exceed the 7-day time period will be discarded.
VERIFICATION AND RECORD KEEPING: The foodservice manager will complete the Food Safety Checklist daily. The Food Safety Checklist is to be kept on file for a minimum of 1 year.
DATE IMPLEMENTED: 3-1-14
BY: tgray
DATE REVIEWED:
BY:
DATE REVISED:
BY:
Georgia Department of Education June 2014 • Page 34 of 148 “USDA is an equal opportunity provider and employer.”
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Handling a Food Recall (State co)
PURPOSE: To prevent foodborne illness in the event of a product recall.
SCOPE: This procedure applies to foodservice employees who prepare or serve food.
KEY WORDS: Food Recalls
INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Review the food recall notice and specific instructions that have been identified in the notice. 4. Communicate the food recall notice to feeding sites. 5. 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 items contain the recalled product. If an item is suspected to contain the recalled product, but label information is not available, follow the district’s procedure for disposal. 6. Mark recalled product ―Do Not Use‖ and ―Do Not Discard.‖ Inform the entire staff not to use the product. 7. Do not destroy any USDA commodity food without official written notification from the State Distributing Agency, USDA Food Safety Inspection Services (FSIS), or State or local health department. 8. Inform the school district’s public relations coordinator of the recalled product. 9. 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. 10. Obtain accurate inventory counts of the recalled products from every feeding site, including the amount in inventory and amount used. 11. Account for all recalled product by verifying inventory counts against records of food received at the feeding site.
MONITORING: Foodservice employees and foodservice manager will visually observe that school sites have segregated and secured all recalled products.
Georgia Department of Education June 2015 • Page 36 of 148 “USDA is an equal opportunity provider and employer.”
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Handling a Food Recall, continued (Sample SOP) CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Determine if the recalled product is to be returned and to whom, or destroyed and by whom. 3. Notify feeding site staff of procedures, dates, and other specific directions to be followed for the collection or destruction of the recalled product. 4. Consolidate the recall product as quickly as possible, but no later than 30 days after the recall notification. 5. Conform to the recall notice using the following steps: Report quantity and site where product is located to manufacturer, distributor, or State agency for collection. The quantity and location of the affected USDA commodity food must be submitted to the State Distributing Agency within 10 calendars days of the recall. Obtain the necessary documents from the State Distributing Agency for USDA commodity foods. Submit necessary documentation for reimbursement of food costs. Complete and maintain all required documentation related to the recall including: Recall notice Records of how food product was returned or destroyed Reimbursable costs Public notice and media communications Correspondence to and from the public health department and State agency VERIFICATION AND RECORD KEEPING Foodservice employees will record the name of the contaminated food, date, time, and the reason why the food was discarded on the Damaged or Discarded Product Log. The foodservice manager will verify that appropriate corrective actions are being taken by reviewing, initialing, and dating the Damaged or Discarded Product Log each day. Maintain the Damaged or Discarded Product Logs for a minimum of 1 year.
Georgia Department of Education June 2015 • Page 37 of 148 “USDA is an equal opportunity provider and employer.”
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Handling a Food Recall, continued (Sample SOP)
DATE IMPLEMENTED: 1-31-13
BY: tgray
DATE REVIEWED:
BY:
DATE REVISED:
BY:
Adapted from: National Food Service Management Institute. (2002). Responding to a Food Recall. University, MS: Author.
Georgia Department of Education June 2015 • Page 38 of 148 “USDA is an equal opportunity provider and employer.”
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Holding Hot and Cold Potentially Hazardous Foods (State co)
PURPOSE: To prevent foodborne illness by ensuring that all potentially hazardous foods are held under the proper temperature.
SCOPE: This procedure applies to foodservice employees who prepare or serve food.
KEY WORDS: Cross-Contamination, Temperatures, Holding, Hot Holding, Cold Holding, Storage
INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. Refer to the Using and Calibrating Thermometers SOP. 2. Follow State or local health department requirements. 3. Holding temperatures: Hold hot foods at 135 ºF or above Hold cold foods at 41 ºF or below 4. Preheat steam tables and hot boxes.
MONITORING: 1. Use a clean, sanitized, and calibrated probe thermometer to measure the temperature of the food. 2. Take temperatures of foods by inserting the thermometer near the surface of the product, at the thickest part, and at other various locations. 3. Take temperatures of holding units by placing a calibrated thermometer in the coolest part of a hot holding unit or warmest part of a cold holding unit. 4. For hot foods held for service: Verify that the air/water temperature of any unit is at 135 ºF or above before use. Reheat foods in accordance with the Reheating for Hot Holding SOP. All hot potentially hazardous foods should be 135 ºF or above before placing the food out for display or service. Take the internal temperature of food before placing it on a steam table or in a hot holding unit and at least every 2 hours thereafter.
Georgia Department of Education June 2015 • Page 39 of 148 “USDA is an equal opportunity provider and employer.”
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Holding Hot and Cold Potentially Hazardous Foods, continued (Sample SOP) MONITORING, continued: 5. For cold foods held for service: Verify that the air/water temperature of any unit is at 41 ºF or below before use. Chill foods, if applicable, in accordance with the Cooling Potentially Hazardous Foods SOP. All cold potentially hazardous foods should be 41 ºF or below before placing the food out for display or service. Take the internal temperature of the food before placing it onto any salad bar, display cooler, or cold serving line and at least every 2 hours thereafter. 6. For cold foods in storage: Take the internal temperature of the food before placing it into any walk-in cooler or reach-in cold holding unit. Chill food in accordance with the Cooling Potentially Hazardous Foods SOP if the food is not 41 ºF or below. Verify that the air temperature of any cold holding unit is at 41 ºF or below before use and at least every 4 hours thereafter during all hours of operation. CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. For hot foods: Reheat the food to 165 ºF for 15 seconds if the temperature is found to be below 135 ºF and the last temperature measurement was 135 ºF or higher and taken within the last 2 hours. Repair or reset holding equipment before returning the food to the unit, if applicable. Discard the food if it cannot be determined how long the food temperature was below 135 ºF. 3. For cold foods: Rapidly chill the food using an appropriate cooling method if the temperature is found to be above 41 ºF and the last temperature measurement was 41 ºF or below and taken within the last 2 hours: Place food in shallow containers (no more than 4 inches deep) and uncovered on the top shelf in the back of the walk-in or reach-in cooler. Use a quick-chill unit like a blast chiller. Stir the food in a container placed in an ice water bath. Add ice as an ingredient. Separate food into smaller or thinner portions. Georgia Department of Education June 2015 • Page 40 of 148 “USDA is an equal opportunity provider and employer.”
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Holding Hot and Cold Potentially Hazardous Foods, continued (Sample SOP) CORRECTIVE ACTION, continued: 4. Repair or reset holding equipment before returning the food to the unit, if applicable. 5. Discard the food if it cannot be determined how long the food temperature was above 41 ºF.
VERIFICATION AND RECORD KEEPING: Foodservice employees will record temperatures of food items and document corrective actions taken on the Hot and Cold Holding Temperature Log. A designated foodservice employee will record air temperatures of coolers and cold holding units on the Refrigeration Logs. The foodservice manager will verify that foodservice employees have taken the required holding temperatures by visually monitoring foodservice employees during the shift and reviewing the temperature logs at the close of each day. The temperature logs are to be kept on file for a minimum of 1 year.
DATE IMPLEMENTED: 11-20-12
BY: tgray
DATE REVIEWED:
BY:
DATE REVISED:
BY:
Georgia Department of Education June 2015 • Page 41 of 148 “USDA is an equal opportunity provider and employer.”
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Personal Hygiene (State co)
PURPOSE: To prevent contamination of food by foodservice employees.
SCOPE: This procedure applies to foodservice employees who handle, prepare, or serve food. KEY WORDS: Personal Hygiene, Cross-Contamination, Contamination
INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Follow the Employee Health Policy. (Employee health policy is on page 1-2) 4. Report to work in good health, clean, and dressed in clean attire. 5. Change apron when it becomes soiled. 6. Wash hands properly, frequently, and at the appropriate times. 7. Keep fingernails trimmed, filed, and maintained so that the edges are cleanable and not rough. 8. Avoid wearing artificial fingernails and fingernail polish. 9. Wear single-use gloves if artificial fingernails or fingernail polish are worn. 10. Do not wear any jewelry except for a plain ring such as a wedding band. 11. Treat and bandage wounds and sores immediately. When hands are bandaged, singleuse gloves must be worn. 12. Cover a lesion containing pus with a bandage. If the lesion is on a hand or wrist, cover with an impermeable cover such as a finger cot or stall and a single-use glove. 13. Eat, drink, use tobacco, or chew gum only in designated break areas where food or food contact surfaces may not become contaminated. 14. Taste food the correct way: Place a small amount of food into a separate container. Step away from exposed food and food contact surfaces. Use a teaspoon to taste the food. Remove the used teaspoon and container to the dish room. Never reuse a spoon that has already been used for tasting. Wash hands immediately. 15. Wear suitable and effective hair restraints while in the kitchen.
Georgia Department of Education June 2015 • Page 42 of 148 “USDA is an equal opportunity provider and employer.”
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Personal Hygiene, continued (Sample SOP)
MONITORING: A designated foodservice employee will inspect employees when they report to work to be sure that each employee is following this SOP. The designated foodservice employee will monitor that all foodservice employees are adhering to the personal hygiene policy during all hours of operation.
CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Discard affected food.
VERIFICATION AND RECORD KEEPING: The foodservice manager will verify that foodservice employees are following this SOP by visually observing the employees during all hours of operation. The foodservice manager will complete the Food Safety Checklist daily. Foodservice employees will record any discarded food on the Damaged or Discarded Product Log. The Food Safety Checklist and Damaged or Discarded Product Logs are to be kept on file for a minimum of 1 year.
DATE IMPLEMENTED: 1-31-13
BY: tgray
DATE REVIEWED: 9-18-14
BY: tgray
DATE REVISED: 10-20-14
BY: tgray
Georgia Department of Education June 2015 • Page 43 of 148 “USDA is an equal opportunity provider and employer.”
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Preventing Contamination at Food Bars (State co)
PURPOSE: To prevent foodborne illness by ensuring that all items held on food bars are protected from contamination.
SCOPE: This procedure applies to anyone who is responsible for maintaining and monitoring the self-service food bars. KEY WORDS: Contamination, Self-Service, Salad Bars, Food Bars
INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Follow Employee Health Policy, Personal Hygiene, and Washing Hands SOPs. (Employee health policy is on page 1-2.) 4. Follow manufacturer’s instructions for pre-heating and pre-chilling food bar equipment before use. 5. Place all exposed food under sneeze guards. 6. Provide an appropriate clean and sanitized utensil for each container on the food bar. 7. Replace existing containers of food with new containers when replenishing the food bar. 8. Assist customers who are unable to properly use utensils. 9. Ensure that customers use a clean dish when returning to the food bar. 10. Store eating utensils with the handles up or in a manner to prevent customers from touching the food contact surfaces. 11. Avoid using spray chemicals to clean food bars when in use.
MONITORING: 1. Monitor and record temperatures of food in accordance with the Holding Hot and Cold Potentially Hazardous Foods SOP. 2. Continually monitor food containers to ensure that utensils are stored on a clean and sanitized surface or in the containers with the handles out of the food. 3. Continually monitor customers’ use of the food bar to ensure that customers are not: Touching food with their bare hands Coughing, spitting, or sneezing on the food Placing foreign objects in the food Georgia Department of Education June 2015 • Page 44 of 148 “USDA is an equal opportunity provider and employer.”
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Preventing Contamination at Food Bars, continued (Sample SOP)
MONITORING, continued: Using the same plate for subsequent trips
CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Remove and discard contaminated food. 3. Demonstrate to customers how to properly use utensils. 4. Discard the food if it cannot be determined how long the food temperature was above 41 ºF or below 135 ºF.
VERIFICATION AND RECORD KEEPING: The foodservice manager will verify that foodservice employees are assigned to maintain food bars during all hours of operation. Foodservice employees will record temperatures of food items and document corrective actions taken on the Hot and Cold Holding Temperature Log. The foodservice manager will complete the Food Safety Checklist daily. This form is to be kept on file for a minimum of 1 year. Foodservice employees will document any discarded food on the Damaged or Discarded Product Log. The foodservice manager will verify that appropriate corrective actions are being taken by reviewing, initialing, and dating the Damaged or Discarded Product Log each day. The Hot and Cold Holding Temperature Log and the Damaged or Discarded Product Log are to be kept on file for a minimum of 1 year.
DATE IMPLEMENTED: 3-18-14
BY: tgray
DATE REVIEWED:
BY:
DATE REVISED:
BY:
Georgia Department of Education June 2015 • Page 45 of 148 “USDA is an equal opportunity provider and employer.”
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Preventing Cross-Contamination During Storage and Preparation (State co) PURPOSE: To reduce foodborne illness by preventing unintentional contamination of food.
SCOPE: This procedure applies to anyone who is responsible for receiving, storing, preparing, and serving food. KEY WORDS: Cross-Contamination, Preparation, Contamination, Storage, Receiving
INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Wash hands properly. Refer to the Washing Hands SOP. 4. Avoid touching ready-to-eat food with bare hands. Refer to Using Suitable Utensils When Handling Ready-To-Eat Foods SOP. 5. Separate raw animal foods, such as eggs, fish, meat, and poultry, from ready-to-eat foods, such as lettuce, cut melons, and lunch meats during receiving, storage, and preparation. 6. Separate different types of raw animal foods, such as eggs, fish, meat, and poultry, from each other, except when combined in recipes. 7. Store raw animal foods in refrigerators or walk-in coolers by placing the raw animal foods on shelves in order of cooking temperatures with the raw animal food requiring the highest cooking temperature, such as chicken, on the lowest shelf. 8. Separate unwashed fruits and vegetables from washed fruits and vegetables and other ready-to-eat foods. 9. Use only dry, cleaned, and sanitized equipment and utensils. Refer to Cleaning and Sanitizing Food Contact Surfaces SOP for proper cleaning and sanitizing procedure. 10. Touch only those surfaces of equipment and utensils that will not come in direct contact with food. 11. Place food in covered containers or packages, except during cooling, and store in the walk-in refrigerator or cooler. 12. Designate an upper shelf of a refrigerator or walk-in cooler as the ―cooling‖ shelf. Uncover containers of food during the initial quick cool-down phase to facilitate cooling.
Georgia Department of Education June 2015 • Page 46 of 148 “USDA is an equal opportunity provider and employer.”
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Preventing Cross-Contamination During Storage and Preparation, continued (Sample SOP)
INSTRUCTIONS, continued: 13. Clean the exterior surfaces of food containers, such as cans and jars, of visible soil before opening. 14. Store damaged goods in a separate location. Refer to Segregating Damaged Goods SOP.
MONITORING: A designated foodservice employee will continually monitor food storage and preparation to ensure that food is not cross-contaminated.
CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Separate foods found improperly stored. 3. Discard ready-to-eat foods that are contaminated by raw eggs, raw fish, raw meat, or raw poultry.
VERIFICATION AND RECORD KEEPING: The foodservice manager will visually observe that employees are following these procedures and taking all necessary corrective actions during all hours of operation. The foodservice manager will periodically check the storage of foods during hours of operation and complete the Food Safety Checklist daily. The Food Safety Checklist will be kept on file for a minimum of 1 year. Foodservice employees will document any discarded food on the Damaged and Discarded Product Log. The foodservice manager will verify that appropriate corrective actions are being taken by reviewing, initialing, and dating the Damaged and Discarded Product Log each day. The Damaged and Discarded Product Log is to be kept on file for a minimum of 1 year.
DATE IMPLEMENTED: 3-03-14
BY: tgray
DATE REVIEWED:
BY:
DATE REVISED:
BY: Georgia Department of Education June 2015 • Page 47 of 148 “USDA is an equal opportunity provider and employer.”
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Receiving Deliveries (State co)
PURPOSE: To ensure that all food is received fresh and safe when it enters the foodservice operation and to transfer food to proper storage as quickly as possible.
SCOPE: This procedure applies to foodservice employees who handle, prepare, or serve food. KEY WORDS: Cross-Contamination, Temperatures, Receiving, Holding, Frozen Goods, Delivery
INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. 2. Follow State or local health department requirements. Ensure food is received from an approved source. 3. Schedule deliveries to arrive at designated times during operational hours. 4. Post the delivery schedule, including the names of vendors, days and times of deliveries, and drivers’ names. 5. Establish a rejection policy to ensure accurate, timely, consistent, and effective refusal and return of rejected goods. 6. Organize freezer and refrigeration space, loading docks, and store rooms before deliveries. 7. Gather product specification lists and purchase orders, temperature logs, calibrated thermometers, pens, flashlights, and clean loading carts before deliveries. Refer to the Using and Calibrating Thermometers SOP. 8. Keep receiving area clean and well lighted. 9. Do not touch ready-to-eat foods with bare hands. 10. Determine whether foods will be marked with the date arrival or the ―use by‖ date and mark accordingly upon receipt. 11. Compare delivery invoice against products ordered and products delivered. 12. Transfer foods to their appropriate locations as quickly as possible.
Georgia Department of Education June 2015 • Page 48 of 148 “USDA is an equal opportunity provider and employer.”
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Receiving Deliveries, continued (Sample SOP) MONITORING: 1. Inspect the delivery truck when it arrives to ensure that it is clean, free of putrid odors, and organized to prevent cross-contamination. Be sure refrigerated foods are delivered on a refrigerated truck. 2. Check the interior temperature of refrigerated trucks. 3. Confirm vendor name, day and time of delivery, as well as driver’s identification before accepting delivery. If driver’s name is different from what is indicated on the delivery schedule, contact the vendor immediately. 4. Check frozen foods to ensure that they are all frozen solid and show no signs of thawing and refreezing, such as the presence of large ice crystals or liquids on the bottom of cartons. 5. Check the temperature of refrigerated foods. a. For fresh meat, fish, and poultry products, insert a clean and sanitized thermometer into the center of the product to ensure a temperature of 41 ºF or below. The temperature of milk should be 45 ºF or below. b. For packaged products, insert a food thermometer between two packages being careful not to puncture the wrapper. If the temperature exceeds 41 ºF, it may be necessary to take the internal temperature before accepting the product. c. For eggs, the interior temperature of the truck should be 45 ºF or below. 6. Check dates of milk, eggs, and other perishable goods to ensure safety and quality. 7. Check the integrity of food packaging. 8. Check the cleanliness of crates and other shipping containers before accepting products. Reject foods that are shipped in dirty crates.
CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Reject the following: Frozen foods with signs of previous thawing Cans that have signs of deterioration, such as swollen sides or ends, flawed seals or seams, dents, or rust Punctured packages Foods with out-dated expiration dates Foods that are out of safe temperature zone or deemed unacceptable by the established rejection policy
Georgia Department of Education June 2015 • Page 49 of 148 “USDA is an equal opportunity provider and employer.”
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Receiving Deliveries, continued (Sample SOP) VERIFICATION AND RECORD KEEPING: Record the temperature and the corrective action on the delivery invoice or on the Receiving Log. The foodservice manager will verify that foodservice employees are receiving products using the proper procedure by visually monitoring receiving practices during the shift and reviewing the Receiving Log at the close of each day. Receiving Logs are kept on file for a minimum of 1 year.
DATE IMPLEMENTED: 3-17-14
BY: tgray
DATE REVIEWED:
BY:
DATE REVISED:
BY:
Georgia Department of Education June 2015 • Page 50 of 148 “USDA is an equal opportunity provider and employer.”
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Reheating Potentially Hazardous Foods (State co)
PURPOSE: To prevent foodborne illness by ensuring that all foods are reheated to the appropriate internal temperature. SCOPE: This procedure applies to foodservice employees who prepare or serve food.
KEY WORDS: Cross-Contamination, Temperatures, Reheating, Holding, Hot Holding
INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. Refer to the Using and Calibrating Thermometers SOP. 2. Follow State or local health department requirements. 3. Heat processed, ready-to-eat foods from a package or can, such as canned green beans or prepackaged breakfast burritos, to an internal temperature of at least 135 ºF for 15 seconds for hot holding. 4. Reheat the following products to 165 ºF for 15 seconds: Any food that is cooked, cooled, and reheated for hot holding Leftovers reheated for hot holding Products made from leftovers, such as soup Precooked, processed foods that have been previously cooled 5. Reheat food for hot holding in the following manner if using a microwave oven: Heat processed, ready-to-eat foods from a package or can to at least 135 ºF for 15 seconds Heat leftovers to 165 ºF for 15 seconds Rotate (or stir) and cover foods while heating Allow to sit for 2 minutes after heating 6. Reheat all foods rapidly. The total time the temperature of the food is between 41 ºF and 165 ºF may not exceed 2 hours. 7. Serve reheated food immediately or transfer to an appropriate hot holding unit.
MONITORING: 1. Use a clean, sanitized, and calibrated probe thermometer. 2. Take at least two internal temperatures from each pan of food.
Georgia Department of Education June 2015 • Page 51 of 148 “USDA is an equal opportunity provider and employer.”
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Reheating Potentially Hazardous Foods, continued (State co)
CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Continue reheating and heating food if the internal temperature does not reach the required temperature.
VERIFICATION AND RECORD KEEPING: Foodservice employees will record product name, time, the two temperatures/times, and any corrective action taken on the Cooking and Reheating Temperature Log. Foodservice manager will verify that foodservice employees have taken the required reheating temperatures by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating the Cooking and Reheating Temperature Log at the close of each day. The temperature logs are kept on file for a minimum of 1 year.
DATE IMPLEMENTED: 5-12-12
BY: tgray
DATE REVIEWED:
BY:
DATE REVISED:
BY:
Georgia Department of Education June 2015 • Page 52 of 148 “USDA is an equal opportunity provider and employer.”
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Serving Food (State co)
PURPOSE: To prevent foodborne illness by ensuring that all foods are served in a sanitary manner.
SCOPE: This procedure applies to foodservice employees who serve food.
KEY WORDS: Cross-Contamination, Service
INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. Refer to the Using and Calibrating Thermometers SOP. 2. Follow State or local health department requirements. 3. Follow the employee health policy. (Employee health policy is on page 1-2.) 4. Wash hands before putting on gloves, each time the gloves are changed, when changing tasks, and before serving food with utensils. Refer to the Washing Hands SOP. 5. Avoid touching ready-to-eat foods with bare hands. Refer to the Using Suitable Utensils when Handling Ready-To-Eat Foods SOP. 6. Handle plates by the edge or bottom; cups by the handle or bottom; and utensils by the handles. 7. Store utensils with the handles up or by other means to prevent contamination. 8. Hold potentially hazardous food at the proper temperature. Refer to the Holding Hot and Cold Potentially Hazardous Foods SOP. 9. Serve food with clean and sanitized utensils. 10. Store in-use utensils properly. Refer to the Storing In-Use Utensils SOP. 11. Date mark and cool potentially hazardous foods or discard leftovers. Refer to the Date Marking Ready-to-Eat, Potentially Hazardous Foods, and Cooling Potentially Hazardous Foods SOPs.
MONITORING: A designated foodservice employee will visually observe that food is being served in a manner that prevents contamination during all hours of service.
Georgia Department of Education June 2015 • Page 53 of 148 “USDA is an equal opportunity provider and employer.”
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Serving Food, continued (Sample SOP)
CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Replace improperly handled plates, cups, or utensils. 3. Discard ready-to-eat food that has been touched with bare hands. 4. Follow the corrective actions identified in the Washing Hands; Using Suitable Utensils When Handling Ready-To-Eat Foods; Date Marking Ready-to-Eat, Potentially Hazardous Foods; Cooling Potentially Hazardous Foods; and Holding Hot and Cold Potentially Hazardous Foods SOPs.
VERIFICATION AND RECORD KEEPING: The foodservice manager will periodically check the storage and use of utensils during service. In addition, the foodservice manager will complete the Food Safety Checklist daily. The Food Safety Checklist is to be kept on file for a minimum of 1 year.
DATE IMPLEMENTED: 10-10-11
BY: tgray
DATE REVIEWED:
BY:
DATE REVISED:
BY:
Georgia Department of Education June 2015 • Page 54 of 148 “USDA is an equal opportunity provider and employer.”
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Storing and Using Poisonous or Toxic Chemicals (State co)
PURPOSE: To prevent foodborne illness by chemical contamination.
SCOPE: This procedure applies to foodservice employees who use chemicals in the kitchen. KEY WORDS: Chemicals, Cross-Contamination, Contamination, Material Safety Data Sheet
INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Designate a location for storing the Material Safety Data Sheets (MSDS). 4. Follow manufacturer’s directions for specific mixing, storing, and first aid instructions on the chemical containers in the MSDS. 5. Label and date all poisonous or toxic chemicals with the common name of the substance. 6. Store all chemicals in a designated secured area away from food and food contact surfaces using spacing or partitioning. 7. Limit access to chemicals by use of locks, seals, or key cards. 8. Maintain an inventory of chemicals. 9. Store only chemicals that are necessary to the operation and maintenance of the kitchen. 10. Mix, test, and use sanitizing solutions as recommended by the manufacturer and the State or local health department. 11. Use the appropriate chemical test kit to measure the concentration of sanitizer each time a new batch of sanitizer is mixed. 12. Do not use chemical containers for storing food or water. 13. Use only hand sanitizers that comply with the 2009 FDA Food Code. Confirm with the manufacturer that the hand sanitizers used meet the requirements of the 2009 FDA Food Code. 14. Label and store first aid supplies in a container that is located away from food or food contact surfaces. 15. 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. 16. Store refrigerated medicines in a covered, leak proof container where they are not accessible to children and cannot contaminate food. Georgia Department of Education June 2015 • Page 55 of 148 “USDA is an equal opportunity provider and employer.”
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Storing and Using Poisonous or Toxic Chemicals, continued (Sample SOP)
MONITORING: Foodservice employees and foodservice manager will visually observe that chemicals are being stored, labeled, and used properly during all hours of operation.
CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Discard any food contaminated by chemicals. 3. Label and properly store any unlabeled or misplaced chemicals.
VERIFICATION AND RECORD KEEPING: The foodservice manager will complete the Food Safety Checklist daily to indicate that monitoring is completed. Foodservice employees will record the name of the contaminated food, date, time, and the reason why the food was discarded on the Damaged and Discarded Product Log. The foodservice manager will verify that appropriate corrective actions are being taken by reviewing, initialing, and dating the Damaged and Discarded Product Log each day. The Food Safety Checklist and Damaged and Discarded Product Logs are kept on file for a minimum of 1 year.
DATE IMPLEMENTED: 1-27-07
BY: tgray
DATE REVIEWED:
BY:
DATE REVISED:
BY:
Georgia Department of Education June 2015 • Page 56 of 148 “USDA is an equal opportunity provider and employer.”
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Transporting Food to Remote Sites (Satellite Kitchens) (State co-only jesse hill location) PURPOSE: To prevent foodborne illness by ensuring that food temperatures are maintained during transportation and contamination is prevented.
SCOPE: This procedure applies to foodservice employees who transport food from a central kitchen to remote sites (satellite kitchens). KEY WORDS: Hot Holding, Cold Holding, Reheating, Cooling, Transporting Food
INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Temperatures: Keep frozen foods frozen during transportation. Maintain the temperature of refrigerated, potentially hazardous foods at 41 ºF or below and cooked foods that are transported hot at 135 ºF or above. 4. Use only food carriers for transporting food approved by the National Sanitation Foundation International or that have otherwise been approved by the state or local health department. 5. Prepare the food carrier before use: Ensure that all surfaces of the food carrier are clean. Wash, rinse, and sanitize the interior surfaces. Ensure that the food carrier is designed to maintain cold food temperatures at 41 ºF and hot food temperatures at 135 ºF or above. Place a calibrated stem thermometer in the warmest part of the carrier if used for transporting cold food, or the coolest part of the carrier if used for transporting hot food. Refer to the Using and Calibrating Thermometers SOP. Pre-heat or pre-chill the food carrier according to the manufacturer’s recommendations. 6. Store food in containers suitable for transportation. Containers should be: Rigid and sectioned so that foods do not mix Tightly closed to retain the proper food temperature Nonporous to avoid leakage Easy-to-clean or disposable Approved to hold food Georgia Department of Education June 2015 • Page 57 of 148 “USDA is an equal opportunity provider and employer.”
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Transporting Food to Remote Sites (Satellite Kitchens), continued (Sample SOP) INSTRUCTIONS, continued: 7. Place food containers in food carriers and transport the food in clean trucks, if applicable, to remote sites as quickly as possible. 8. Follow Receiving Deliveries SOP when food arrives at remote site.
MONITORING: 1. Check the air temperature of the food carrier to ensure that the temperature suggested by the manufacturer is reached prior to placing food into it. 2. Check the internal temperatures of food using a calibrated thermometer before placing it into the food carrier. Refer to the Holding Hot and Cold Potentially Hazardous Foods SOP for the proper procedures to follow when taking holding temperatures.
CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Continue heating or chilling food carrier if the proper air temperature is not reached. 3. Reheat food to 165 ºF for 15 seconds if the internal temperature of hot food is less than 135 ºF. Refer to the Reheating Potentially Hazardous Foods SOP. 4. Cool food to 41 ºF or below using a proper cooling procedure if the internal temperature of cold food is greater than 41 ºF. Refer to the Cooling Potentially Hazardous Foods SOP for the proper procedures to follow when cooling food. 5. Discard foods held in the danger zone for greater than 4 hours.
VERIFICATION AND RECORD KEEPING: Before transporting food to remote sites, foodservice employees will record food carrier temperature, food product name, time, internal temperatures, and any corrective action taken on the Hot and Cold Holding Temperature Log. Upon receipt of food at remote sites, foodservice employees will record receiving temperatures and corrective action taken on the Receiving Log. The foodservice manager at central kitchens will verify that foodservice employees are following this SOP by visually observing employees and reviewing and initialing the Hot and Cold Holding Temperature Log daily. The foodservice manager at the remote site(s) will verify that foodservice employees are receiving foods at the proper temperature and following the proper receiving procedures by visually observing receiving practices during the shift and reviewing and initialing the Receiving Log daily. All logs are kept on file for a minimum of 1 year. The foodservice Georgia Department of Education June 2015 • Page 58 of 148 “USDA is an equal opportunity provider and employer.”
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Transporting Food to Remote Sites (Satellite Kitchens), continued (Sample SOP) VERIFICATION AND RECORD KEEPING, continued: manager will complete the Food Safety Checklist daily. The Food Safety Checklist is to be kept on file for a minimum of 1 year.
DATE IMPLEMENTED: 2-6-14
BY: tgray
DATE REVIEWED:
BY:
DATE REVISED:
BY:
Georgia Department of Education June 2015 • Page 59 of 148 “USDA is an equal opportunity provider and employer.”
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Using and Calibrating Thermometers (State co)
PURPOSE: To prevent foodborne illness by ensuring that the appropriate type of thermometer is used to measure internal product temperatures and that thermometers used are correctly calibrated for accuracy.
SCOPE: This procedure applies to foodservice employees who prepare, cook, and cool food. KEY WORDS: Thermometers, Calibration
INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Follow the food thermometer manufacturer’s instructions for use. Use a food thermometer that measures temperatures from 0 ºF (-18 ºC) to 220 ºF (104 ºC) and is appropriate for the temperature being taken. For example: Temperatures of thin products, such as hamburgers, chicken breasts, pizza, filets, nuggets, hot dogs, and sausage patties, must be taken using a thermistor or thermocouple with a thin probe. Bimetallic, dial-faced stem thermometers are accurate only when measuring temperatures of thick foods. They may not be used to measure temperatures of thin foods. A dimple mark located on the stem of the thermometer indicates the maximum food thickness that can be accurately measured. Use only oven-safe, bimetallic thermometers when measuring temperatures of food while cooking in an oven. 4. Have food thermometers easily-accessible to foodservice employees during all hours of operation. 5. Clean and sanitize food thermometers before each use. Refer to the Cleaning and Sanitizing Food Contact Surfaces SOP for the proper procedure to follow. 6. Store food thermometers in an area that is clean and where they are not subject to contamination.
Georgia Department of Education June 2015 • Page 60 of 148 “USDA is an equal opportunity provider and employer.”
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Using and Calibrating Thermometers, continued (Sample SOP) MONITORING: 1. Foodservice employees will use either the ice-point method or boiling-point method to verify the accuracy of food thermometers. This is known as calibration of the thermometer. 2. To use ice-point method: Insert the thermometer probe into a cup of crushed ice. Add enough cold water to remove any air pockets that might remain. Allow the temperature reading to stabilize before reading temperature. Temperature measurement should be 32 ºF (+ 2 ºF) [or 0 ºC (+ 1 ºC)]. If not, adjust according to manufacturer’s instructions. 3. To use boiling-point method: Immerse at least the first two inches of the probe into boiling water. Allow the temperature reading to stabilize before reading temperature. Reading should be 212 ºF (+ 2 ºF) [or 100 ºC (+ 1 ºC)]. This reading may vary at higher altitudes. If adjustment is required, follow manufacturer’s instructions. 4. Foodservice employees will check the accuracy of the food thermometers: At regular intervals (at least once per week) If dropped If used to measure extreme temperatures, such as in an oven Whenever accuracy is in question
CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. For an inaccurate, bimetallic, dial-faced thermometer, adjust the temperature by turning the dial while securing the calibration nut (located just under or below the dial) with pliers or a wrench. 3. For an inaccurate, digital thermometer with a reset button, adjust the thermometer according to manufacturer’s instructions. 4. If an inaccurate thermometer cannot be adjusted on-site, discontinue using it, and follow manufacturer’s instructions for having the thermometer calibrated. 5. Retrain employees who are using or calibrating food thermometers improperly.
Georgia Department of Education June 2015 • Page 61 of 148 “USDA is an equal opportunity provider and employer.”
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Using and Calibrating Thermometers, continued (Sample SOP) VERIFICATION AND RECORD KEEPING: Foodservice employees will record the calibration temperature and any corrective action taken, if applicable, on the Thermometer Calibration Log each time a thermometer is calibrated. The foodservice manager will verify that foodservice employees are using and calibrating thermometers properly by making visual observations of the employees during the calibration process and all operating hours. The foodservice manager will review and initial the Calibration Log daily. The Calibration Log will be kept on file a minimum of 1 year. The foodservice manager will complete the Food Safety Checklist daily. The Food Safety Checklist is to be kept on file for a minimum of 1 year.
DATE IMPLEMENTED: 1-13-08
BY: tgray
DATE REVIEWED:
BY:
DATE REVISED:
BY:
Georgia Department of Education June 2015 • Page 62 of 148 “USDA is an equal opportunity provider and employer.”
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Using Suitable Utensils When Handling Ready-to-Eat Foods (State co)
PURPOSE: To prevent foodborne illness due to hand-to-food cross-contamination.
SCOPE: This procedure applies to foodservice employees who prepare, handle, or serve food. KEY WORDS: Ready-to-Eat Food, Cross-Contamination
INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Use proper handwashing procedures to wash hands and exposed arms prior to preparing or handling food or at anytime when the hands may have become contaminated. 4. Do not use bare hands to handle ready-to-eat foods at any time unless washing fruits and vegetables. 5. Use suitable utensils when working with ready-to-eat food. Suitable utensils may include: Single-use gloves Deli tissue Foil wrap Tongs, spoodles, spoons, and spatulas 6. Wash hands and change gloves: Before beginning food preparation Before beginning a new task After touching equipment such as refrigerator doors or utensils that have not been cleaned and sanitized After contacting chemicals When interruptions in food preparation occur, such as when answering the telephone or checking in a delivery When handling money Anytime a glove is torn, damaged, or soiled Anytime contamination of a glove might have occurred
Georgia Department of Education June 2015 • Page 63 of 148 “USDA is an equal opportunity provider and employer.”
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Using Suitable Utensils When Handling Ready-to-Eat Foods, continued (state co)
MONITORING: A designated foodservice employee will visually observe that gloves or suitable utensils are used and changed at the appropriate times during all hours of operation.
CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Discard ready-to-eat food touched with bare hands.
VERIFICATION AND RECORD KEEPING: The foodservice manager will verify that foodservice workers are using suitable utensils by visually monitoring foodservice employees during all hours of operation. The foodservice manager will complete the Food Safety Checklist daily. The designated foodservice employee responsible for monitoring will record any discarded food on the Damaged and Discarded Product Log. The Food Safety Checklist and Damaged and Discarded Food Log are kept on file for a minimum of 1 year.
DATE IMPLEMENTED: 2-13-11
BY: tgray
DATE REVIEWED:
BY:
DATE REVISED:
BY:
Georgia Department of Education June 2015 • Page 64 of 148 “USDA is an equal opportunity provider and employer.”
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Using Time Alone as a Public Health Control to Limit Bacteria Growth in Potentially Hazardous Foods (State) PURPOSE: 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 foodservice employees that handle, prepare, cook, and serve food. KEY WORDS: Temperatures, Holding, Time As a Public Health Control
INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. Refer to the Using and Calibrating Thermometers SOP. 2. Follow State or local health department requirements. 3. Establish written procedures that clearly identify the: see appendix for foods/procedure Specific foods for which time rather than temperature will be used to limit bacteria growth. Corrective procedures that are followed to ensure that foods are cooled properly. Refer to the Cooling Potentially Hazardous Foods SOP. Marking procedures used to indicate the time that is 4 hours past the point when the food is removed from temperature control, such as an oven or refrigerator. Procedures that are followed when food is in the danger zone for greater than 4 hours. See appendix for list of foods and plan. 4. Cook raw potentially hazardous food within 4 hours past the point when the food is removed from temperature control. 5. Serve or discard cooked or ready-to-eat food within 4 hours past the time when the food is removed from temperature control. 6. Avoid mixing different batches of food together in the same container. If different batches of food are mixed together in the same container, use the time associated with the first batch of food as the time by which to cook, serve, or discard all the food in the container.
Georgia Department of Education June 2015 • Page 65 of 148 “USDA is an equal opportunity provider and employer.â€?
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Using Time Alone as a Public Health Control to Limit Bacteria Growth in Potentially Hazardous Foods, continued (State co)
MONITORING: 1. Foodservice employees will continually monitor that foods are properly marked or identified with the time that is 4 hours past the point when the food is removed from temperature control. 2. Foodservice employees will continually monitor that foods are cooked, served, or discarded by the indicated time.
CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Discard unmarked or unidentified food or food that is noted to exceed the 4-hour limit.
VERIFICATION AND RECORD KEEPING: Foodservice employees will mark or otherwise identify food as specified in the Instructions Section of this SOP. The foodservice manager will verify that foodservice employees are following this procedure by visually monitoring foodservice employees and food handling during the shift. The foodservice manager will complete the Food Safety Checklist daily. The Food Safety Checklist is to be kept on file for a minimum of 1 year.
DATE IMPLEMENTED: 3-17-14
BY: tgray
DATE REVIEWED:
BY:
DATE REVISED:
BY:
Georgia Department of Education June 2015 • Page 66 of 148 “USDA is an equal opportunity provider and employer.”
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Washing Fruits and Vegetables (State co)
PURPOSE: To prevent or reduce risk of foodborne illness or injury by contaminated fruits and vegetables.
SCOPE: This procedure applies to foodservice employees who prepare or serve food.
KEY WORDS: Fruits, Vegetables, Cross-Contamination, Washing
INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Wash hands using the proper procedure. 4. 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. 5. Follow manufacturer’s instructions for proper use of chemicals. 6. 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-toeat. 7. Wash fresh produce vigorously under cold running water or by using chemicals that comply with the 2009 FDA Food Code. Packaged fruits and vegetables labeled as being previously washed and ready-to-eat are not required to be washed. 8. Scrub the surface of firm fruits or vegetables such as apples or potatoes using a clean and sanitized brush designated for this purpose. 9. Remove any damaged or bruised areas. 10. Label, date, and refrigerate fresh-cut items. 11. Serve cut melons within 7 days if held at 41 ºF or below. Refer to the Date Marking Ready-to-Eat, Potentially Hazardous Food SOP. 12. Do not serve raw seed sprouts to highly susceptible populations such as preschool-age children.
Georgia Department of Education June 2015 • Page 67 of 148 “USDA is an equal opportunity provider and employer.”
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Washing Fruits and Vegetables, continued (State co)
MONITORING: 1. The foodservice manager will visually monitor that fruits and vegetables are being properly washed, labeled, and dated during all hours of operation. 2. Foodservice employees will check daily the quality of fruits and vegetables in cold storage.
CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Remove unwashed fruits and vegetables service and washed immediately before being served. 3. Label and date fresh cut fruits and vegetables. 4. Discard cut melons held after 7 days.
VERIFICATION AND RECORD KEEPING: The foodservice manager will complete the Food Safety Checklist daily to indicate that monitoring is being conducted as specified in this SOP. The Food Safety Checklist is to be kept on file for a minimum of 1 year.
DATE IMPLEMENTED: 4-10-10
BY: tgray
DATE REVIEWED:
BY:
DATE REVISED:
BY:
Georgia Department of Education June 2015 • Page 68 of 148 “USDA is an equal opportunity provider and employer.”
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Washing Hands (State co)
PURPOSE: To prevent foodborne illness by contaminated hands.
SCOPE: This procedure applies to anyone who handle, prepare, and serve food.
KEY WORDS: Handwashing, Cross-Contamination
INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Post handwashing signs or posters in a language understood by all foodservice staff near all handwashing sinks, in food preparation areas, and restrooms. 4. Use designated handwashing sinks for handwashing only. Do not use food preparation, utility, and dishwashing sinks for handwashing. 5. Provide warm running water, soap, and a means to dry hands. Provide a waste container at each handwashing sink or near the door in restrooms. 6. Keep handwashing sinks accessible anytime employees are present. 7. 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 handkerchief or tissue After touching hair, face, or body After smoking, eating, drinking, or chewing gum or tobacco 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 any time the hands may become contaminated
Georgia Department of Education June 2015 • Page 69 of 148 “USDA is an equal opportunity provider and employer.”
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Washing Hands, continued (Sample SOP) INSTRUCTIONS, continued: 8. Follow proper handwashing procedures as indicated below: Wet hands and forearms with warm, running water at least 100 ºF and apply soap. Scrub lathered hands and forearms, under fingernails, and between fingers for at least 10-15 seconds. Rinse thoroughly under warm running water for 5-10 seconds. Dry hands and forearms thoroughly with single-use paper towels. Dry hands for at least 30 seconds if using a warm air hand dryer. Turn off water using paper towels. Use paper towel to open door when exiting the restroom. 9. Follow FDA recommendations when using hand sanitizers. These recommendations are as follows: Use hand sanitizers only after hands have been properly washed and dried. Use only hand sanitizers that comply with the 2009 FDA Food Code. Confirm with the manufacturers that the hand sanitizers used meet these requirements. Use hand sanitizers in the manner specified by the manufacturer.
MONITORING: 1. A designated employee will visually observe the handwashing practices of the foodservice staff during all hours of operation. 2. The designated employee will visually observe that handwashing sinks are properly supplied during all hours of operation.
CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Ask employees that are observed not washing their hands at the appropriate times or using the proper procedure to wash their hands immediately. 3. Retrain employee to ensure proper handwashing procedure.
VERIFICATION AND RECORD KEEPING: The foodservice manager will complete the Food Safety Checklist daily to indicate that monitoring is being conducted as specified. The Food Safety Checklist is to be kept on file for a minimum of 1 year.
Georgia Department of Education June 2015 • Page 70 of 148 “USDA is an equal opportunity provider and employer.”
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Washing Hands, continued (Sample SOP)
DATE IMPLEMENTED: 9-15-10
BY: mfscarborough
DATE REVIEWED:
BY:
DATE REVISED:
BY:
_
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HACCP-Based Standard Operating Record Keeping Cooking and Reheating Temperature Log . . . . . . . . . . . . . . . . . . . . . .
75
Cooling Temperature Log . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
77
Damaged or Discarded Product Log . . . . . . . . . . . . . . . . . . . . . . . . . . .
79
Food Contract Surfaces Cleaning and Sanitizing Log. . . . . . . . . . . . . .
81
Production Log . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
83
Receiving Log . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
85
Refrigeration Log . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
87
Thermometer Calibration Log . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
89
Food Safety Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
91
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HACCP-Based SOPs Cooking and Reheating Temperature Log Instructions: Record product name, time, the two temperatures/times, and any corrective action taken on this form. The foodservice manager will verify that foodservice employees have taken the required cooking temperatures by visually monitoring foodservice employees and preparation procedures during the shift and reviewing, initialing, and dating this log daily. Maintain this log for a minimum of 1 year. Date and Time 1/20/13 11:15
Food Item
Internal Temperature/ Time
Taco meat(precooked)
128F/11:15
Internal Temperature/ Time 139F/11:33
Corrective Action Taken
Reheated until 135F or above tdg
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Initials
Verified By/ Date mfs
HACCP-Based SOPs
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HACCP-Based SOPs Cooling Temperature Log Instructions: Record temperatures every hour during the cooling cycle. Record corrective actions, if applicable. If no foods are cooled on any working day, indicate ―No Foods Cooled‖ in the Food Item column. The foodservice manager will verify that the foodservice staff is cooling food properly by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating this log daily. Maintain this log for a minimum of 1 year. Date
Food Item
Time/ Temp
10-21-12
pasta
10-21-12
pasta
8:30/ 141F 11:15/ 145F
Time/ Temp
10:00/ 120F 12:30/ 118F
Time/
Time/
Time/
Time/
Temp
Temp
Temp
Temp
10:30/ 88F 1:00/ 90F
1:15/ 66F
Corrective Actions Taken
Verified By/ Date
discarded
tdg
Mfs/11/1/12
Ice added at 1:00 to speed cooling
Tdg
Mfs/11/1/12
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Initials
HACCP-Based SOPs
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HACCP-Based SOPs Damaged or Discarded Product Log Instructions: Foodservice employees will record product name, quantity, action taken, reason, initials, and date each time a food or food product is damaged and/or will be discarded. The foodservice manager will verify that foodservice employees are discarding damaged food properly by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating this log daily. Maintain this log for a minimum of 1 year. Date
Time
11/13/12 9:30am
Vendor or School Seaspray
12/1/12 12:10am Produce usa
Product Name
Temperature
Corrective Action Taken
Initials/Date
Manager Initials/Date
Cranberry sauce
Recall
Discarded
Tdg/11/13/12
Mfs/12/1/12
Eggs
61F
Discarded due to power outage
Tdg 12/1/12
Mfs/12/15/12
Georgia Department of Education June 2015 • Page 79 of 148 “USDA is an equal opportunity provider and employer.”
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HACCP-Based SOPs
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HACCP-Based SOPs
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HACCP-Based SOPs Food Contact Surfaces Cleaning and Sanitizing Log Instructions: Record time, temperatures/sanitizer concentration, as appropriate and any corrective action taken on this form. The foodservice manager will verify that food workers have taken the required information by visually monitoring foodservice employees and preparation procedures during the shift and by reviewing, initialing, and dating this log daily. Maintain this log for a minimum of 1 year. Date and Time
11
Wash Temperature
Rinse Temperature
Final Rinse (Sanitization) Temperature
Heat Sensitive Tape (place here)
Sanitizer Concentration (in ppm)
Corrective Action
Employee Initials
250 ppm chlorine Called for sanitizer tdg dispensing adjustment
12
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Verified By/ Date
Mfs/11/15 /12
HACCP-Based SOPs
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HACCP-Based SOPs Production Log Instructions: Foodservice employees will record the date, product name, start and end time of production, the two temperature measurements taken, any corrective action taken, and the amount of food prepared on the Production Log. The foodservice manager will verify that foodservice employees are taking the required temperatures and following the proper preparation procedure by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating the log daily. Maintain this log as directed by your State agency. Date
Start Time
Product Name
10-1-12 8:45am
Tomatoes, washed and sliced
Temp #1
Temp #2
Amount Prepared
9:00am/ 10:45am/ 2 sheet pans 72F 39F
Corrective Actions None
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End Time
Employee Initials
11:00am tdg
Verified By/Date Mfs/11/1/12
HACCP-Based SOPs
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HACCP-Based SOPs Receiving Log Instructions: Use this Log for deliveries or receiving foods from a centralized kitchen. Record any temperatures and corrective action taken on the Receiving Log. The foodservice manager will verify that foodservice employees are receiving products using the proper procedure by visually monitoring foodservice employees and receiving practices during the shift and reviewing the log daily. Maintain this log for a minimum of 1 year. Date 9-7-12
Time
Vendor or School
2:00pm Produce usa
Product Name eggs
Temperature 58F
Corrective Action Taken Rejected
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Initials/Date Tdg/9-7/12
Manager Initials/Date Mfs/9/15/12
HACCP-Based SOPs
Georgia Department of Education June 2015 • Page 87 of 148 “USDA is an equal opportunity provider and employer.”
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HACCP-Based SOPs Refrigeration Log Instructions: A designated foodservice employee will record the location or description of holding unit, date, time, air temperature, corrective action, and initials on this log. The foodservice manager will verify that foodservice employees have taken the required temperatures by visually monitoring food employees during the shift and reviewing, initialing, and dating this log daily. Maintain this log for a minimum of 1 year. Location/ Unit Description
Date
walkin walkin walkin walkin
12-1-12 12-2-12 12-3-12 12-4-12
Time
8:00am 7:55am 7:55am 8:15am
Temperature
40f 42F 44F 38F
Corrective Action mfs Told manager jdp Called for repair tdg tdg
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Food Worker Initials
Manager Initials/ Date Mfs/12/15/12 Mfs/12/15/12 Mfs/12/15/12 Mfs/12/15/12
HACCP-Based SOPs
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HACCP-Based SOPs
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HACCP-Based SOPs
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HACCP-Based SOPs FOOD SAFETY CHECKLIST Date_
Observer_
Directions: Use this checklist daily. Determine areas in your operations requiring
corrective action. Record corrective action taken and keep completed records in a notebook for future reference. PERSONAL HYGIENE
Yes No
Corrective Action
□ □
Employees wear clean and proper uniform including shoes. Effective hair restraints are properly worn. Fingernails are short, unpolished, and clean (no artificial nails). Jewelry is limited to a plain ring, such as wedding band.
□ □
□ □
□ □ □ □
Hands are washed properly, frequently, and at appropriate times. Burns, wounds, sores or scabs, or splints and water-proof bandages on hands are bandaged and completely covered with a foodservice
□ □
glove while handling food. Eating, drinking, chewing gum, smoking, or using tobacco are allowed only in designated areas away from preparation, service,
□ □
storage, and ware washing areas. Employees use disposable tissues when coughing or sneezing and then immediately wash hands. Employees appear in good health. Hand sinks are unobstructed, operational, and clean.
Hand sinks are stocked with soap, disposable towels, and warm water. A handwashing reminder sign is posted.
□ □ □ □ □ □ □ □ □ □
□ □
Employee restrooms are operational and clean.
FOOD PREPARATION
Yes No
All food stored or prepared in facility is from approved sources. Food equipment utensils, and food contact surfaces are properly
Corrective Action
□
□
□ □
washed, rinsed, and sanitized before every use. Frozen food is thawed under refrigeration, cooked to proper temperature from frozen state, or in cold running water. Thawed food is not refrozen. Preparation is planned so ingredients are kept out of the temperature
□ □ □ □ □ □
danger zone to the extent possible. Food is tasted using the proper procedure. Procedures are in place to prevent cross-contamination.
□ □
□ □
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HACCP-Based SOPs Food is handled with suitable utensils, such as single use gloves or tongs.
□ □
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Food is prepared in small batches to limit the time it is in the temperature danger zone. Clean reusable towels are used only for sanitizing equipment and surfaces and not for drying hands, utensils, or floor. Food is cooked to the required safe internal temperature for the appropriate time. The temperature is tested with a calibrated food thermometer. The internal temperature of food being cooked is monitored and documented.
□ □ □ □ □ □ □ □
HOT HOLDING
Yes No
Hot holding unit is clean. Food is heated to the required safe internal temperature before placing in hot holding. Hot holding units are not used to reheat potentially hazardous foods. Hot holding unit is pre-heated before hot food is placed in unit. Temperature of hot food being held is at or above 135 ºF. Food is protected from contamination.
COLD HOLDING
Yes No
Temperature of cold food being held is at or below 41 ºF.
REFRIGERATOR, FREEZER, AND MILK COOLER
□
□ □ □
□ □ □
Corrective A ction
□ □
□ □
□ □ Yes No
Thermometers are available and accurate. Temperature is appropriate for pieces of equipment. Food is stored 6 inches off floor or in walk-in cooling equipment. Refrigerator and freezer units are clean and neat. Proper chilling procedures are used. All food is properly wrapped, labeled, and dated.
□
□ □
Refrigerators are kept clean and organized. Food is protected from contamination.
Corrective Action
Corrective Action
□ □ □ □ □
□ □ □ □ □
□ □
The FIFO (First In, First Out) method of inventory management is
□ □
used. Ambient air temperature of all refrigerators and freezers is monitored and documented at the beginning and end of each shift.
□ □
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FOOD STORAGE AND DRY STORAGE
Yes No
Corrective Action
Temperatures of dry storage area is between 50 ºF and 70 ºF or State public health department requirement. All food and paper supplies are stored 6 to 8 inches off the floor. All food is labeled with name and received date.
□ □
□ □
□ □
Open bags of food are stored in containers with tight fitting lids and labeled with common name.
□ □
The FIFO (First In, First Out) method of inventory management is
□ □ □ □ □ □
used. There are no bulging or leaking canned goods. Food is protected from contamination. All food surfaces are clean.
□ □
Chemicals are clearly labeled and stored away from food and food-
□ □ □ □
related supplies. There is a regular cleaning schedule for all food surfaces. Food is stored in original container or a food grade container.
CLEANING AND SANITIZING Three-compartment sink is properly set up for ware washing.
□ □ Yes No
Corrective Action
□ □
Dishmachine is working properly (such as gauges and chemicals are at
□ □ □ □ □ □
recommended levels). Water is clean and free of grease and food particles. Water temperatures are correct for wash and rinse. If heat sanitizing, the utensils are allowed to remain immersed in 171 ºF water for 30 seconds.
□ □
If using a chemical sanitizer, it is mixed correctly and a sanitizer strip is used to test chemical concentration. Smallware and utensils are allowed to air dry. Wiping cloths are stored in sanitizing solution while in use.
UTENSILS AND EQUIPMENT
□ □ □ □ □ □ Yes No
Corrective Action
All small equipment and utensils, including cutting boards and knives, are cleaned and sanitized between uses.
□ □
Small equipment and utensils are washed, sanitized, and air-dried. Work surfaces and utensils are clean. Work surfaces are cleaned and sanitized between uses.
□
□ □ □ □ □
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□
Thermometers are cleaned and sanitized after each use. Thermometers are calibrated on a routine basis.
□
□ □
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Can opener is clean. Drawers and racks are clean. Clean utensils are handled in a manner to prevent contamination of areas that will be in direct contact with food or a person’s mouth.
LARGE EQUIPMENT
□ □ Yes No
Corrective Action
□ □
Food slicer is clean. Food slicer is broken down, cleaned, and sanitized before and after every use. Boxes, containers, and recyclables are removed from site.
Loading dock and area around dumpsters are clean and odor-free. Exhaust hood and filters are clean.
GARBAGE STORAGE AND DISPOSAL
□ □ □ □ □ □
□ □ Yes No
Corrective A ction
□ □ □ □
Kitchen garbage cans are clean and kept covered. Garbage cans are emptied as necessary. Boxes and containers are removed from site. Loading dock and area around dumpster are clean.
□ □ □ □
□ □
Dumpsters are clean.
PEST CONTROL
Yes No
Corrective Action
Outside doors have screens, are well-sealed, and are equipped with a self-closing device. No evidence of pests is present.
□ □ □ □
There is a regular schedule of pest control by a licensed pest control operator.
□ □
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HACCP-Based SOPs Developing a HACCP•Based Food Safety Program Worksheets Components of a Comprehensive Food Safety Program . . . . . . . . . . . .
99
Summary Table of Record Keeping for HACCP•Based SOP . . . . . . .
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Summary Table for Monitoring and Reviewing HACCP-Based SOP Record . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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Summary of Corrective Actions for HACCP•Based SOPs . . . . . . . . . .
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Employee Food Safety Training Record . . . . . . . . . . . . . . . . . . . . . . . .
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No•Cook Process . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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Same Day Service Process . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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Complex Food Process . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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HACCP-Based SOPs
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HACCP-Based SOPs Food Safety Program The SFA’s overall food safety program must include a written plan for each individual school in the SFA and be based on HACCP principles. It is easier than it sounds because USDA has simplified the process as described in the Guidance for School Food Authorities: Developing a School Food Service Program Based on the Process Approach to HACCP Principles. By following the guidance, your program will adhere to HACCP principles. Key Points Three main points are essential to developing a food safety program: basic facility sanitation, temperature control, and documented SOPs. 1. Be sure that all of your food preparation areas are clean and sanitary, such as workers’ hands, utensils, and food contact surfaces. Avoid cross contamination. 2. Temperature control means keeping cold foods cold and hot foods hot. Cook to proper temperatures and hold at proper temperatures, and be sure to record those temperatures. A basic, properly calibrated food thermometer (digital or dial) is all you need to check for proper temperatures. 3. SOPs can be used to verify proper sanitation and the observance of proper temperatures, as well as other food safety aspects in a foodservice operation. Key Terms Here is a quick look at some key terms: Hazard analysis: review of your food service operation to find areas where food safety problems might occur. Control measures: steps you take to reduce the likelihood of food contamination. Critical control points: points in food preparation and processing where controlling a step (such as cooking) is essential to assure food safety. Critical limits: the time and temperature ranges for food preparation and service (either cold or hot) that keep food safe. Process Approach: a method of grouping menu items into one of three processes depending on the number of times the food goes through the temperature danger zone, which is between 41 ºF and 135 ºF (per the amendment to the 2001 FDA Food Code issued in August 2003). Standard Operating Procedure (SOP): written instructions for a food service task that reduce food safety hazards.
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HACCP-Based SOPs Overview to the Process Approach to HACCP HACCP is a systematic approach to construct a food safety program designed to reduce the risk of foodborne hazards by focusing on each step of the food preparation process from receiving to service. USDA recommends that SFAs use the Process Approach to HACCP because it gives you flexibility to create a food safety program specific to your food service operation. The Food and Drug Administration (FDA) originally developed the Process Approach for retail food establishments. The Process Approach groups food preparation into three broad categories based on how many times each menu item moves through the temperature danger zone. The guidance and this resource provide a modified version of the Process Approach to make it practical for your school foodservice operation. Serving safe food is a critical responsibility for school foodservice and a key aspect of a healthy school environment. Keeping foods safe is also a vital part of healthy eating and a recommendation of the Dietary Guidelines for Americans 2005. When properly implemented, HACCP-based food safety programs will help you ensure the safety of the school meals served to children in your school nutrition program. Food Process These are the preparation categories in the Process Approach to HACCP: Process #1 No Cook, food items meant to be kept cold from preparation through service; Process #2 Same Day Service, food items meant to be prepared hot and served hot the same day; and Process #3 Complex Food Preparation, food items meant to be prepared hot and served cooled, or possibly reheated. You will need to put each menu item (recipe) into one of the three categories and then keep it hot (or cold) while it is being stored, prepared, transported, held, and served. If you see a failure in sanitation or temperature control, be sure to have a means of correcting the problem and verifying that the corrective steps resolved the problem. Once your food safety program is in operation, someone should be checking to see that it is working, perhaps once a month. Then, every year you should review the entire program to incorporate any changes, such as new menu items, new equipment, changes in staff, and remodeling.
Adapted from: U.S. Department of Agriculture, Food and Nutrition Service. (June 2005). Guidance for School Food Authorities: Developing a School Food Service Program Based on the Process Approach to HACCP Principles. Available at http://www.fns.usda.gov/cnd/lunch/Downloadable/HACCPGuidance.pdf
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Components of a Comprehensive Food Safety Program Directions: For each of your food service locations complete the following information. Maintain this record for a minimum of 1 year. Component
Location
Task Completed
Date
Documented SOP Documented Critical Control Points Standardized Recipes No-Cook Process Worksheet Same Day Service Process Worksheet Complex Process Worksheet Monitoring Corrective Actions Record Keeping Verification Training Review of Food Safety Plan Georgia Department of Education June 2015 • Page 99 of 148 “USDA is an equal opportunity provider and employer.”
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Summary Table of Record Keeping for HACCP-Based SOP Cleaning and Sanitizing Log Cleaning and Sanitizing Food Contact Surfaces Controlling Time and Temperature During Food Preparation Cooking Cooling Date Marking Employee Health Policy Handling a Food Recall Holding Foods
CookingReheating Temperature Log
Cooling Temperature Log
Damaged Food or Safety Discarded Checklist Product Log
X
Hot and Production Receiving Thermometer Cold Log Log Calibration Holding Log Temperature Log
To Be Determined
X
X
X
X X X X X
X X
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Summary Table of Record Keeping for HACCP-Based SOP, continued Cleaning and Sanitizing Log Personal Hygiene Preventing Contamination at Food Bars Preventing CrossContamination During Storage and Preparation Receiving Deliveries Reheating Potentially Hazardous Foods
CookingReheating Temperature Log
Cooling Damaged Food Temperature or Safety Log Discarded Checklist Product Log X
X
X
X
X
X
Production Receiving Thermometer Log Log Calibration Log
To Be Determined
X
X
X
Serving Food Storing and Using Toxic Chemicals
Hot and Cold Holding Temperature Log
X X
X
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Summary Table of Record Keeping for HACCP-Based SOP, continued Cleaning and Sanitizing Log Transporting Food to Remote Sites Using and Calibrating a Food Thermometer Using Suitable Utensils When Handling Ready-to-Eat Foods Using Time Alone as a Public Health Control Washing Fruits and Vegetables Washing Hands
CookingReheating Temperature Log
Cooling Damaged Food Temperature or Safety Log Discarded Checklist Product Log X
Hot and Cold Holding Temperature Log
Production Receiving Thermometer Log Log Calibration Log
X
X
X
To Be Determined
X
X
X
X
X X
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Summary Table for Monitoring and Reviewing HACCP-Based SOP Record Directions: Identify the foodservice employee who will be responsible for monitoring and verifying records. Maintain this record for a minimum of 1 year. Standard Operating Procedure
Record
Cleaning and Sanitizing Food Contact Surfaces
Food Safety Checklist
Monitored by Whom
Reviewed by Whom
Food Contact Surfaces Cleaning and Sanitizing Log Controlling Time and Temperature during Food Preparation
Food Safety Checklist Production Log
Cooking
Cooking and Reheating Temperature Log
Cooling
Cooling Temperature Log
Date Marking
Food Safety Checklist
Employee Health Policy
To be determined by school officials and State or local health department.
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Handling a Food Recall
Food Safety Checklist Damaged or Discarded Product Log
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Summary Table for Monitoring and Reviewing HACCP-Based SOP Record, continued Directions: Identify the foodservice employee who will be responsible for monitoring and verifying records. Maintain this record for a minimum of 1 year. Standard Operating Procedure Holding Foods
Record
Monitored by Whom
Reviewed by Whom
Hot and Cold Holding Temperature Log Refrigeration Log
Personal Hygiene
Food Safety Checklist Damaged or Discarded Product Log
Preventing Contamination at Food Bars
Food Safety Checklist Damaged or Discarded Product Log Hot and Cold Holding Temperature Log
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Preventing CrossContamination during Storage and Preparation
Food Safety Checklist Damaged or Discarded Product Log
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Summary Table for Monitoring and Reviewing HACCP-Based SOP Record, continued Directions: Identify the foodservice employee who will be responsible for monitoring and verifying records. Maintain this record for a minimum of 1 year. Standard Operating Procedure Receiving Deliveries
Record
Monitored by Whom
Reheating Potentially Hazardous Foods
Cooking and Reheating Temperature Log
Serving Food
Food Safety Checklist
Storing and Using Toxic Chemicals
Food Safety Checklist
Transporting Foods to Remote Sites
Food Safety Checklist
Reviewed by Whom
Receiving Log
Damaged or Discarded Product Log
Hot and Cold Holding Temperature Log Receiving Log
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Using and Calibrating a Food Thermometer
Food Safety Checklist Thermometer Calibration Log
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Summary Table for Monitoring and Reviewing HACCP-Based SOP Record, continued Directions: Identify the foodservice employee who will be responsible for monitoring and verifying records. Maintain this record for a minimum of 1 year. Standard Operating Procedure Using Suitable Utensils When Handling Ready-to-eat Foods
Record
Monitored by Whom
Using Time Alone as a Public Health Control
Food Safety Checklist
Washing Fruits and Vegetables
Food Safety Checklist
Washing Hands
Food Safety Checklist
Reviewed by Whom
Food Safety Checklist
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Summary of Corrective Actions for HACCP-Based SOPs SOP
Corrective Action
Cleaning and Sanitizing Food Contact Surfaces
1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Wash, rinse, and sanitize dirty food contact surfaces. Sanitize food contact surfaces if it is discovered that the surfaces were not properly sanitized. Discard food that comes in contact with food contact surfaces that have not been sanitized properly. 3. In a 3-compartment sink: Drain and refill compartments periodically and as needed to keep the water clean. Adjust the water temperature by adding hot water until the desired temperature is reached. Add more sanitizer or water, as appropriate, until the proper sanitizer concentration is achieved. 4. In a dishmachine: Drain and refill the machine periodically and as needed to keep the water clean. Contact the appropriate individual(s) to have the machine repaired if the machine is not reaching the proper wash temperature indicated on the data plate. For a hot water sanitizing dishmachine, retest by running the machine again. If the appropriate surface temperature is still not achieved on the second run, contact the appropriate individual(s) to have the machine repaired. Wash, rinse, and sanitize in the 3compartment sink until the machine is repaired or use disposable single service/single-use items if a 3-compartment sink is not available. For a chemical sanitizing dishmachine, check the level of sanitizer remaining in bulk container. Fill, if needed. ―Prime‖ the machine according to the manufacturer’s instructions to ensure that the sanitizer is being pumped through the machine. Retest. If the proper sanitizer concentration level is not achieved, stop using the machine and contact the appropriate individual(s) to have it repaired. Use a 3-compartment sink to wash, rinse, and sanitize until the machine is repaired.
Georgia Department of Education June 2015 • Page 118 of 148 “USDA is an equal opportunity provider and employer.”
Summary of Corrective Actions for HACCP-Based SOPs, continued SOP
Corrective Action
Controlling Time and Temperature During Preparation
1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Begin the cooking process immediately after preparation is complete for any foods that will be served hot. 3. Rapidly cool ready-to-eat foods or foods that will be cooked at a later time. 4. Immediately return ingredients to the refrigerator if the anticipated preparation completion time is expected to exceed 30 minutes. 5. Discard food held in the temperature danger zone for more than 4 hours. 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Continue cooking food until the internal temperature reaches the required temperature. 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Reheat cooked, hot food to 165 ºF for 15 seconds and start the cooling process again using a different cooling method when the food is: Above 70 ºF and 2 hours or less into the cooling process; and Above 41 ºF and 6 hours or less into the cooling process. 3. Discard cooked, hot food immediately when the food is: Above 70 ºF and more than 2 hours into the cooling process; or Above 41 ºF and more than 6 hours into the cooling process. 3. Use a different cooling method for prepared ready-to-eat foods when the food is above 41 ºF and less than 4 hours into the cooling process. 4. Discard prepared ready-to-eat foods when the food is above 41 ºF and more than 4 hours into the cooling process. 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Foods that are not date marked or that exceed the 7-day time period will be discarded. To be determined by school officials and State or local health department.
Cooking Critical Control Point (CCP) Cooling Critical Control Point (CCP)
Date Marking Ready-to-Eat Potentially Hazardous Food Employee Health Policy Handling A Food Recall
1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Determine if the recalled product is to be returned and to whom, or destroyed and by whom. 3. Notify feeding site staff of procedures, dates, and other specific directions to be followed for the collection or destruction of the recalled product. 4. Consolidate the recall product as quickly as possible, but no later than 30 days after the recall notification. 5. Conform to the recall notice using the following steps:
Georgia Department of Education June 2015 • Page 116 of 148 “USDA is an equal opportunity provider and employer.”
Summary of Corrective Actions for HACCP-Based SOPs, continued SOP Handling A Food Recall, continued
Holding Hot and Cold Potentially Hazardous Foods Critical Control Point (CCP)
Corrective Action Report quantity and site where product is located to manufacturer, distributor, or State agency for collection. The quantity and location of the affected USDA commodity food must be submitted to the State Distributing Agency within 10 calendars days of the recall. Obtain the necessary documents from the State Distributing Agency for USDA commodity foods. Submit necessary documentation for reimbursement of food costs. Complete and maintain all required documentation related to the recall including: Recall notice Records of how food product was returned or destroyed Reimbursable costs Public notice and media communications
1. Retrain any foodservice employee found not following the procedures in this SOP. 2. For hot foods: Reheat the food to 165 ºF for 15 seconds if the temperature is found to be below 135 ºF and the last temperature measurement was 135 ºF or higher and taken within the last 2 hours. Repair or reset holding equipment before returning the food to the unit, if applicable. Discard the food if it cannot be determined how long the food temperature was below 135 ºF. 3. For cold foods: Rapidly chill the food using an appropriate cooling method if the temperature is found to be above 41 ºF and the last temperature measurement was 41 ºF or below and taken within the last 2 hours: Place food in shallow containers (no more than 4 inches deep) and uncovered on the top shelf in the back of the walk-in or reach-in cooler. Use a quick-chill unit like a blast chiller. Stir the food in a container placed in an ice water bath. Add ice as an ingredient. Separate food into smaller or thinner portions. 4. Repair or reset holding equipment before returning the food to the unit, if applicable 5. Discard the food if it cannot be determined how long the food temperature was above 41 ºF.
Georgia Department of Education June 2015 • Page 117 of 148 “USDA is an equal opportunity provider and employer.”
Summary of Corrective Actions for HACCP-Based SOPs, continued SOP
Corrective Action
Personal Hygiene
1. Retrain any foodservice employee found not following this procedure. 2. Discard affected food. 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Remove and discard contaminated food. 3. Demonstrate to customers how to properly use utensils. 4. Discard the food if it cannot be determined how long the food temperature was above 41 ºF or below 135 ºF. 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Separate foods found improperly stored. 3. Discard ready-to-eat foods that are contaminated by raw eggs, raw fish, raw meat, or raw poultry. 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Reject the following: Frozen foods with signs of previous thawing Cans that have signs of deterioration, such as swollen sides or ends, flawed seals or seams, dents, or rust Punctured packages Foods with out-dated expiration dates Foods that are out of safe temperature zone or deemed unacceptable by the established rejection policy 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Continue reheating and heating food if the internal temperature does not reach the required temperature.
Preventing Contamination at Food Bars
Preventing CrossContamination during Storage and Preparation
Receiving Deliveries
Reheating Potentially Hazardous Foods Critical Control Point (CCP) Serving Food
1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Replace improperly handled plates, cups, or utensils. 3. Discard ready-to-eat food that has been touched with bare hands. 4. Follow the corrective actions identified in the Washing Hands; Using Suitable Utensils When Handling Ready-To-Eat Foods; Date Marking Ready-to-Eat, Potentially Hazardous Foods; Cooling Potentially Hazardous Foods; and Holding Hot and Cold Potentially Hazardous Foods SOPs.
Georgia Department of Education June 2015 • Page 118 of 148 “USDA is an equal opportunity provider and employer.”
Summary of Corrective Actions for HACCP-Based SOPs, continued SOP
Corrective Action
Storing and Using Poisonous or Toxic Chemicals
1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Discard any food contaminated by chemicals. 3. Label and/or properly store any unlabeled or misplaced chemicals 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Continue heating or chilling food carrier if the proper air temperature is not reached. 3. Reheat food to 165 ºF for 15 seconds if the internal temperature of hot food is less than 135 ºF. Refer to the Reheating Potentially Hazardous Foods SOP. 4. Cool food to 41 ºF or below using a proper cooling procedure if the internal temperature of cold food is greater than 41 ºF. Refer to the Cooling Potentially Hazardous Foods SOP for the proper procedures to follow when cooling food. 5. Discard foods held in the danger zone for greater than 4 hours. 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. For an inaccurate, bimetallic, dial-faced thermometer, adjust the temperature by turning the dial while securing the calibration nut (located just under or below the dial) with pliers or a wrench. 3. For an inaccurate, digital thermometer with a reset button, adjust the thermometer according to manufacturer’s instructions. 4. If an inaccurate thermometer cannot be adjusted on-site, discontinue using it, and follow manufacturer’s instructions for having the thermometer calibrated. 5. Retrain employees who are using or calibrating food thermometers improperly. 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Discard ready-to-eat food touched with bare hands. 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Discard unmarked or unidentified food or food that is noted to exceed the 4-hour limit.
Transporting Foods to Remote Sites (Satellite Kitchens)
Using and Calibrating a Thermometer
Using Suitable Utensils When Handling Ready-to-Eat Foods Using Time Alone as a Public Health Control Critical Control Point (CCP) Washing Fruits and Vegetables
1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Remove unwashed fruits and vegetables service and washed immediately before being served. 3. Label and date fresh cut fruits and vegetables. 4. Discard cut melons held after 7 days. Georgia Department of Education June 2015 • Page 119 of 148 “USDA is an equal opportunity provider and employer.”
Summary of Corrective Actions for HACCP-Based SOPs, continued SOP Washing Hands
Corrective Action 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Ask employees that are observed not washing their hands at the appropriate times or using the proper procedure to wash their hands immediately. 3. Retrain employee to ensure proper handwashing procedure.
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Employee Food Safety Training Record Date: Location: Directions: Use this form to record food safety training provided to employees. Maintain this record for a minimum of 1 year. Employee Name
Length of Training
Training and Materials Provided
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No-Cook Process Worksheet Directions: Review the standardized recipe for each of your menu items. Write the name of the menu item, the recipe number, and any specific instructions in the appropriate columns. Follow your HACCP-based standard operating procedures for facility-wide, receiving, storing, preparing, holding, and serving.
Menu Item
Recipe Number
Specific Instructions
Georgia Department of Education June 2015 • Page 123 of 148 “USDA is an equal opportunity provider and employer.”
No-Cook Process Worksheet, continued Directions: Review the standardized recipe for each of your menu items. Write the name of the menu item, the recipe number, and any specific instructions in the appropriate columns. Follow your HACCP-based standard operating procedures for facility-wide, receiving, storing, preparing, holding, and serving.
Menu Item
Recipe Number
Specific Instructions
Georgia Department of Education June 2015 • Page 124 of 148 “USDA is an equal opportunity provider and employer.”
Same Day Service Process Worksheet Directions: Review the standardized recipe for each of your menu items. Write the name of the menu item, the recipe number, and any specific instructions in the appropriate columns. Follow your HACCP-based standard operating procedures for facility-wide, receiving, storing, preparing, holding, cooking, and serving.
Menu Item
Recipe Number
Specific Instructions
Georgia Department of Education June 2015 • Page 125 of 148 “USDA is an equal opportunity provider and employer.”
Same Day Service Process Worksheet, continued Directions: Review the standardized recipe for each of your menu items. Write the name of the menu item, the recipe number, and any specific instructions in the appropriate columns. Follow your HACCP-based standard operating procedures for facility-wide, receiving, storing, preparing, holding, cooking, and serving.
Menu Item
Recipe Number
Specific Instructions
Georgia Department of Education June 2015 • Page 126 of 148 “USDA is an equal opportunity provider and employer.”
Complex Food Process Worksheet Directions: Review the standardized recipe for each of your menu items. Write the name of the menu item, the recipe number, and any specific instructions in the appropriate columns. Follow your HACCP-based standard operating procedures for facility-wide, receiving, storing, preparing, holding, cooking, serving, cooling, and reheating.
Menu Item
Recipe Number
Specific Instructions
Georgia Department of Education June 2015 • Page 127 of 148 “USDA is an equal opportunity provider and employer.”
Complex Food Process Worksheet, continued Directions: Review the standardized recipe for each of your menu items. Write the name of the menu item, the recipe number, and any specific instructions in the appropriate columns. Follow your HACCP-based standard operating procedures for facility-wide, receiving, storing, preparing, holding, cooking, serving, cooling, and reheating.
Menu Item
Recipe Number
Specific Instructions
Georgia Department of Education June 2015 • Page 128 of 148 “USDA is an equal opportunity provider and employer.”
Non-Potentially Hazardous Foods Menu Items that do not fall within Process 1, 2, or 3 Directions: Review the standardized recipe for each of your menu items. Write the name of the menu item, the recipe number, and any specific instructions in the appropriate columns. Follow your HACCP-based standard operating procedures for facility-wide, receiving, storing, preparing, holding, cooking, serving, cooling, and reheating.
Menu Item
Recipe Number
Specific Instructions
Georgia Department of Education June 2015 • Page 129 of 148 “USDA is an equal opportunity provider and employer.”
Reference List Iowa State University. (2003). HACCP: Hazard analysis critical control point information center. Retrieved October 11, 2005, from http://www.iowahaccp.iastate.edu/plans/index.cfm?CatList=14,16&ParentID=16&sectionid= 2. U. S. Department of Agriculture, Food and Nutrition Service. (June 2005). Guidance for school food authorities: Developing a school food service program based on the process approach to haccp principles. Retrieved October 11, 2005, from http://www.fns.usda.gov/cnd/lunch/Downloadable/HACCPGuidance.pdf. U. S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2002). Responding to a food recall. University, MS: Author. U. S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2004). Serving it safe (2nd ed). University, MS: Author. U. S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2004). Wash your hands: Educating the school community. University, MS: Author. U. S. Food and Drug Administration. (2001). Food code. Retrieved October 11, 2005, from http://www.cfsan.fda.gov/~dms/foodcode.html#intro.
Georgia Department of Education June 2015 • Page 130 of 148 “USDA is an equal opportunity provider and employer.”
Resource List Georgia Department of Community Health – Environmental Health, Rules and Regulations for Food Service, Interpretation Manual, Choking Poster, etc. Available at http://health.state.ga.us/programs/envservices/foodservice.asp National Food Service Management Institute. (2003). Emergency readiness plan: Guide and forms for the school foodservice operation. University, MS: Author. National Food Service Management Institute. (2004). Serving it safe poster. University, MS: Author. United States Food and Drug Administration Center for Food Safety and Applied Nutrition. (2005). Managing Food Safety: A HACCP principles guide for operators of food establishments at the retail level. Available at http://vm.cfsan.fda.gov/~dms/hret-2.html#flow. U.S. Department of Agriculture, Food and Nutrition Service. (2004). A biosecurity checklist for school foodservice programs: Developing a biosecurity management plan. Available at http://schoolmeals.nal.usda.gov/Safety/biosecurity.pdf
Food Safety Web Sites FDA Center for Food Safety and Applied Nutrition, available at http://www.cfsan.fda.gov/~lrd/haccp.html Gateway to Government Food Safety Information, available at www.FoodSafety.gov Healthy School Meals Resource System, available at http://schoolmeals.nal.usda.gov/ ―Is It Done Yet?‖ available at http://www.isitdoneyet.gov ―Thermy™‖ available at http://www.fsis.usda.gov/Food_Safety_Education/Thermy Thermometer Resource available at http://www.nfsmi.org/Information/thermometer_resource.html
Georgia Department of Education June 2015 • Page 131 of 148 “USDA is an equal opportunity provider and employer.”
Charts and Logs *Examples only
Georgia Department of Education June 2015 • Page 132 of 148 “USDA is an equal opportunity provider and employer.”
Calibration Log Month: page : School:
of
Manager verification:
Instructions: All bi-metallic stemmed thermometers in use should be calibrated weekly or more frequently. Thermometers should be calibrated using the ice-point method. Record date/time of calibration, # of thermometers calibrated, # requiring corrective action, how sanitized after calibration, and initials of person completing calibration. Manager sign and maintain with end of month inventory records. Manager's signature verifies that manager monitored calibration periodically and on a random basis. Refer to: Using and Calibrating Thermometers SOP
Day/Date
Time Tested
# of thermometers
# requiring action
Sanitize method after calibrate (quat or alcohol)?
Georgia Department of Education June 2015 • Page 133 of 148 “USDA is an equal opportunity provider and employer.”
Initials
Cooking - Reheating Temperature Log School:
Day: M
T W Th F
Date:
Manager verification: Instructions: Enter product name, internal temp, time, indicate corrective action if needed. Enter final internal temperatures & time, then initial Manager may choose to have each line on a separate cooking-reheating log or may show all food items on one log. Manager verifies that employees monitored temperatures with a sanitized, calibrated thermometer. File w/ daily MMRs. CORRECTIVE ACTIONS: Reheat (test & record temp), cool quickly (how), discard (record on Discard Log). TEMPERATURES: Cold below 41, hot above 140 (OCSS), ground beef 155, pork 160, poultry 165, leftovers 165 Refer to: Cooking Potentially Hazardous Foods SOP Refer to: Reheating Potentially Hazardous Foods SOP
Food Item
Internal Temperature
Time Tested
Corrective Action?
Georgia Department of Education June 2015 • Page 134 of 148 “USDA is an equal opportunity provider and employer.”
Final Temp / Time
Initials
Cooling Log Instructions: Enter product name, amount & start time, temp./time no more than 2 hrs. into cooling, any corrective action taken, temp./time no more than 6 hrs. into cooling, any corrective action taken. If cooling continues to the next day, make a X in the "Carry to Next Day" column. On the following day, carry the product name to the new cooling log and record temp/time at the beginning of the day. Manager verifies that employees monitored temperatures with a sanitized, calibrated thermometer. File w/ daily MMRs. CORRECTIVE ACTIONS: Reheat (test & record temp), cool quickly (how), discard (record on Discard Log). TEMPERATURES: Cold below 41, hot above 140 (OCSS), ground beef 155, pork 160, poultry 180, leftovers 165--all temperatures Fahrenheit. Refer to: Cooling Potentially Hazardous Foods SOP.
Date
Cool from 140 to 70 or below in 2 hours or less Food Item, (Amount), 1st Corrective 2nd Cooling Start temp/time action? temp/time Time
Cool from 70 to 41 or below in 4 hours or less Corrective action?
Carry to next day?
Manager Signature:
Georgia Department of Education June 2015 • Page 135 of 148 “USDA is an equal opportunity provider and employer.”
Next day temp/time
Corrective action?
Initials
Damaged or Discarded Products Log School:
Month / Date / Year:
Instructions: Enter date, product name & amount, time, source of product, reason to discard, and initials. Options for source of product: OCSS (list name of site where prepared), vendor name (if received unusable) Examples of reasons for product being discarded: improper reheating, improper cooling, contaminated, burned, etc. Manager reasons products are being discarded, then signs and files with daily MMRs.
Date
Food Item & Amount
Reason Product is Being Discarded
Manager Signature:
Georgia Department of Education June 2015 • Page 136 of 148 “USDA is an equal opportunity provider and employer.”
Initials
Food Safety Checklist Date of Review: Completed by: Complete weekly to determine areas in your operation which may require corrective action. Record corrective actions taken and keep completed records in a notebook for future reference. Keep on file for five years. Personal Dress and Hygiene Yes
Corrective Action
No
Employees Wear Proper Uniform, including proper shoes Hair restraint is worn and fully restrains all hair, including bangs. Long hair is restrained in multiple locations. Fingernails are short, unpolished, clean, no artificial nails
Hands are washed thoroughly using proper procedures at critical points. Eating and drinking are observed only in designated areas. Covered, single use beverage is stored correctly Employees take proper action after coughing or sneezing
Jewelry is limited to plain ring without stones, simple earrings Open sores, cuts, splints, bandages are all completely covered when handling food
Disposable tissues are used and disposed of properly Hand sinks are stocked with soap, disposable towels, warm water, and are unobstructed
Yes
No
Corrective Action
Yes
No
Corrective Action
Yes
No
Corrective Action
Yes
No
Corrective Action
Dry Food Storage and Chemical Storage Yes
Corrective Action
No
Temperature is between 50°F and 70°F
There are no bulging or leaking canned goods in storage
All food and paper supplies are stored 6 – 8 ― off the floor
Opened food packages are protected from contamination
All food is labeled with name and delivery date (not just USDA) FIFO is practiced as a method of inventory control
All surfaces and floors are clean (swept and mopped) Chemicals are stored away from food and food-related supplies
Large Equipment Yes
Corrective Action
No
Food slicer is clean to the sight and touch
Serving lines, storage shelves, cabinets, ovens, ranges, fryers, and steam equipment are clean to the sight and touch (no residue)
Food slicer is sanitized between uses when used with potentially hazardous foods
Exhaust hood and filters are clean
Refrigerator (Walk-in and Reach-in), Freezer, Milk Cooler Yes
Corrective Action
No
Supplemental thermometer is easily seen and accurate Temperature is within range for piece of equipment Food is stored 6‖ off floor in walk-in cooler and freezer Unit is clean
Proper chilling procedures have been practiced All food is properly wrapped, labeled, and dated FIFO is practiced as a method of inventory control Temperature of cold food being held is at 41°F or below
Food Handling and Preparation Yes
No
Corrective Action
Frozen food is thawed under refrigeration or under cold running water
Food Handling and Preparation,
Yes
No
Corrective Action
Yes
No
Corrective Action
Food is handled with utensils, clean gloved hands, or clean hands (not RTE) Yes
No
Corrective Action
Georgia Department of Education June 2015 • Page 137 of 148 “USDA is an equal opportunity provider and employer.”
cont. Food is not in the temperature danger zone for more than four (4) hours Food is tasted using proper methods
Utensils are handled to avoid touching parts which will directly contact food Reusable towels are used only for sanitizing equipment surfaces and not for drying hands, utensils, floor, etc.
Food is not allowed to become crosscontaminated
Food is cooked to the required internal temperature for the correct amount of time and is tested with a calibrated food thermometer
Utensils and Equipment Yes
No
Corrective Action
All small equipment an utensils, including cutting boards are sanitized between uses
Thermometers are washed and sanitized between each use and stored in a labeled, covered, sanitizer solution cup
Small equipment and utensils are air dried
Can opener is clean to the sight and touch, including blade housing, blade, and exterior
Work surfaces are clean to the sight and touch, no food/grease residue Work surfaces are washed and sanitized between uses
Drawers and racks are clean. No crumbs in drawers Small equipment is inverted, covered, or otherwise protected from contamination when stored
Yes
No
Corrective Action
Yes
No
Corrective Action
Yes
No
Corrective Action
Yes
No
Corrective Action
Yes
No
Corrective Action
Hot Holding Yes
No
Corrective Action
Unit is clean: exterior, handles, and interior
Temperature of food being held is above 135°F
Food is heated to 165°F before being placed in hot holding
Food is protected from contamination while in hot holding
Cleaning and Sanitizing Yes
No
Corrective Action
Three compartment sink is used
If heat sanitizing, items remain immersed for at least 30 seconds in 170°F water If using chemical sanitizer, dilution is correct Water is clean, free of grease and food particles Items are allowed to air dry Wiping clothes are stored in sanitizing solution while in use
Three compartment sink is properly set up (wash, rinse, sanitize) Test strips or thermometer is used to check sanitizing rinse Water temperatures are accurate Equipment, utensils, surfaces are washed, rinsed, sanitized before use
Garbage Storage and Removal Yes
No
Corrective Action
Kitchen garbage cans are clean Boxes and containers are removed
Loading dock / Dumpster area are clean Dumpster is closed
Pest Control Yes Screens on doors are in good repair
No
Corrective Action No evidence of pests is present
Georgia Department of Education June 2015 • Page 138 of 148 “USDA is an equal opportunity provider and employer.”
Freezer – Cooler Log School: Month/Year: Instructions: Complete daily, record temperature from supplemental thermometer inside equipment. Appropriate temperatures: cooler: 34 – 40, freezer: 0 or below, milk boxes: 34 - 38 If temperatures are not in range, call maintenance immediately, then alert SNP Central Office Date
Time
Initials
Freezer
Cooler
Milk Box 1
07-01-07 07-02-07 07-03-07 07-04-07 07-05-07 07-06-07 07-07-07 07-08-07 07-09-07 07-10-07 07-11-07 07-12-07 07-13-07 07-14-07 07-15-07 07-16-07 07-17-07 07-18-07 07-19-07 07-20-07 07-21-07 07-22-07 07-23-07 07-24-07 07-25-07 07-26-07 07-27-07 07-28-07 07-29-07 07-30-07 07-31-07 Georgia Department of Education June 2015 • Page 139 of 148 “USDA is an equal opportunity provider and employer.”
Milk Box 2
Milk Box 3
Hot-Cold Holding Log (Multi-Line) Hot-Cold Holding Log
Day: M
School:
T W Th F
Date:
Manager verification:
Instructions: Enter product name, beginning internal temp, time, indicate corrective action. Enter temperatures & time at mid-point of serving, indicate any corrective action required, then initial Manager verifies that employees monitored temperatures with a sanitized, calibrated thermometer. File w/ daily MMRs. CORRECTIVE ACTIONS: Reheat (test & record temp), cool quickly (how), discard (record on Discard Log). TEMPERATURES: Cold below 41, hot above 140 (OCSS), ground beef 155, pork 160, poultry 180, leftovers 165 Refer to: Holding Hot or Cold Potentially Hazardous Foods SOP Milk
Temp Prior to serving:
Initials:
Mom's
Beginning Temp
Time Tested
Corrective Action?
Initials
Hold Temp / Time
Corrective Action?
Initials
Grill
Beginning Temp
Time Tested
Corrective Action?
Initials
Hold Temp / Time
Corrective Action?
Initials
Mexican
Beginning Temp
Time Tested
Corrective Action?
Initials
Hold Temp / Time
Corrective Action?
Initials
Pizza
Beginning Temp
Time Tested
Corrective Action?
Initials
Hold Temp / Time
Corrective Action?
Initials
Sandwich Bar
Beginning Temp
Time Tested
Corrective Action?
Initials
Hold Temp / Time
Corrective Action?
Initials
Beginning Temp
Time Tested
Corrective Action?
Initials
Hold Temp / Time
Corrective Action?
Initials
PHF PHF
PHF PHF
PHF PHF
PHF PHF
PHF PHF Salad Bar PHF PHF
Georgia Department of Education June 2015 • Page 140 of 148 “USDA is an equal opportunity provider and employer.”
Hot - Cold Holding Log (Single Line) Day: M
School:
T W Th F
Date:
Manager signature:
Instructions: Enter product name, beginning internal temp, time, indicate corrective action. Enter temperatures & time at mid-point of serving, indicate any corrective action required, then initial Manager verifies that employees monitored temperatures with a sanitized, calibrated thermometer. File w/ daily MMRs. CORRECTIVE ACTIONS: Reheat (test & record temp), cool quickly (how), discard (record on Discard Log). TEMPERATURES: Cold below 41, hot above 140 (OCSS), ground beef 155, pork 160, poultry 165, leftovers 165 Refer to: Holding Hot or Cold Potentially Hazardous Foods SOP
Milk
Temp Prior to serving:
Initials:
Main Line
Beginning Temp
Time Tested
Corrective Action?
Initials
Hold Temp / Time
Corrective Action?
Initials
Salad Bar-Kids
Beginning Temp
Time Tested
Corrective Action?
Initials
Hold Temp / Time
Corrective Action?
Initials
Beginning Temp
Time Tested
Corrective Action?
Initials
Hold Temp / Time
Corrective Action?
Initials
PHF PHF PHF PHF
PHF PHF PHF PHF Salad Bar-Tchr PHF PHF PHF PHF
Georgia Department of Education June 2015 • Page 141 of 148 “USDA is an equal opportunity provider and employer.”
Transport - Receiving Log (Intra-System) School:
Month / Date / Year:
Instructions: Enter date, product name & amount, time, source of product, reason to discard, and initials. Options for source of product: OCSS (list name of site where prepared), vendor name (if received unusable) Examples of reasons for product being discarded: improper reheating, improper cooling, contaminated, burned Manager reviews reason product is being discarded, signs log, and files with MMRs daily. CORRECTIVE ACTIONS: Reheat (test & record temp), cool quickly (how), discard (record on Discard Log). TEMPERATURES: Cold below 41, hot above 140 (OCSS), ground beef 155, pork 160, poultry 165, leftovers 165 Refer to Transporting Foods to Remote Sites SOP Temp. / From Product Time when Date School Name Leave
Initials
To School
Temp. / Time when Arrive
Manager Signature:
Georgia Department of Education June 2015• Page 142 of 148 “USDA is an equal opportunity provider and employer.”
Corrective Action?
Initials
Warewashing Log Machine or Manual Warewashing Month/Year: School:
page :
of
Manager signature:
Instructions: Complete prior to each meal. Machine W arewashing: Record date, select meal, final rinse temperature, corrective action if needed, initials Manual W arewashing: Record, date, select meal, sanitizer test strip results, corrective action ifneeded, initial. Manager sign and maintain with end of month inventory records. Manager's signature verifies that manager monitored warewashing temperatures or sanitizer strip restuls. Machine: Manual:
Final Rinse Temp: at least 171F Test strip results = concentration varies per manufacturer
Refer to: Cleaning and Sanitizing Food Contact Surfaces SOP Machine
Day/Date
Final Rinse Temp
Meal B
L
B
L
B
L
B
L
B
L
B
L
B
L
B
L
B
L
B
L
Corrective Action?
Manual Test Strip Results
Georgia Department of Education June 2015 • Page 143 of 148 “USDA is an equal opportunity provider and employer.”
Corrective Action?
Initials
Decision Tree 1 – Employee Health Rules and Regulations – Food Service, Chapter 290-5-14 When to Exclude or Restrict a Food Employee Who Reports a Symptom and When to Exclude a Food Employee Who Reports a Diagnosis with Symptoms? Is the Food Employee reporting listed symptoms?
Yes
Symptoms of V, J, D
Symptoms of infected wound or cut
Symptoms of ST with F V, J, D
Exclude per Table 1a.
Gen. Pop. (Non-HSP)
HSP
Restrict per Table 1a.
Exclude per Table 1a.
Restrict per Table 1a.
If reporting a diagnosis with hepatitis A virus, or typhoid fever
Exclude per Table 1b.
If reporting a diagnosis with Shigellosis, Norovirus, or EHEC/STEC and symptoms of V or D
Exclude per Table 1b. Key: Listed Symptoms for Reporting: (V) Vomiting; (J) Jaundice; (D) Diarrhea; (ST with F) Sore Throat with Fever; (HSP) Highly Susceptible Population; (Gen. Pop.) General Population Georgia Department of Education “USDA is an equal opportunity provider and employer.” .”
Decision Tree 2 - Employee Health Rules and Regulations – Food Service, Chapter 290-5-14 When to Exclude or Restrict a Food Employee Who is Asymptomatic and Reports a Listed Diagnosis and When to Restrict a Food Employee Who Reports a Listed Exposure.
Is the Food Employee reporting listed symptoms?
No
Is the food employee reporting diagnosis with infection due to . . . Norovirus? Shigella spp. or EHEC?
S. Typhi or Hepatitis A virus?
No
Yes Yes
Yes
No
No HSP
Restrict per Table 2 or 3.
Exclude per Table 2 or 3.
Gen. Pop. (Non- HSP)
HSP
Exclude per Table 2 or 3.
Gen. Pop. (Non-HSP)
Exclude per Table 2 or 3.
Restrict per Table 2 or 3.
Is the food employee reporting exposure to Norovirus, E. coli O157:H7 or other EHEC, HAV, Shigella, or Typhoid fever (S. Typhi)?
Yes
HSP Restrict per Table 4.
No Gen. Pop. (Non-HSP)
No Action Necessary
Educate on symptoms; reinforce requirement to report listed symptoms; ensure compliance with good hygienic practices, handwashing, and no bare hand contact with ready-to-eat food.
Key :(HSP) Highly Susceptible Population; (Gen. Pop.) General Population
Georgia Department of Education All Rights Reserved “USDA is an equal opportunity provider and employer.”
Table 1a: Summary of Requirements for Symptomatic Food Employees Food employees and conditional employees shall report symptoms immediately to the person in charge The person in charge shall prohibit a conditional employee that reports a listed symptom from becoming a food employee until meeting the criteria listed in 290-5-14-.03(4)(h), for reinstatement of a symptomatic food employee. EXCLUSION/ OR RA Approval Removing symptomatic food employees RESTRICTION Needed to from exclusion or restriction Symptom Facilities Serving a HSP Vomiting
EXCLUDE 290-5-14.03(4)(g)
EXCLUDE 290-5-14.03(4)(g)
Diarrhea
EXCLUDE 290-5-14.03(4)(g)
EXCLUDE 290-5-14.03(4)(g)
Jaundice
EXCLUDE 290-5-14.03(4)(g)2. if the onset occurred within the last 7 days
EXCLUDE 290-5-14.03(4)(g)2. if the onset occurred within the last 7 days
Sore Throat with Fever
EXCLUDE 290-5-14.03(4)(g)4.(iv) RESTRICT 290-5-14.03(4)(g)6.
RESTRICT 290-5-14.03(4)(g)5.(iv) RESTRICT 290-5-14.03(4)(g)6.
Infected wound or pustular boil
Return to Work?
Facilities not serving a HSP When the excluded food employee has been asymptomatic for at least 24 hours or provides medical documentation 290-5-14-.03(4)(h)1. Exceptions: If diagnosed with Norovirus, Shigella spp., E. coli O157:H7 or other EHEC, HAV, or typhoid fever (S. Typhi) (see Tables 1b & 2). When the excluded food employee has been asymptomatic for at least 24 hours or provides medical documentation 290-5-14-.03(4)(h)1. Exceptions: If Diagnosed with Norovirus, E. coli O157:H7 or other EHEC, HAV, or S. Typhi (see Tables 1b & 2). When approval is obtained from the RA 290-5-14-.03(4)(h)2., and: Food employee has been jaundiced for more than 7 calendar days), 2905-14-.03(4)(h)2.(i), or Provides medical documentation 290-5-14-.03(4)(h)2(iii) When food employee provides written medical documentation 290-5-14-.03(4)(h)7.
No if not diagnosed
When the infected wound or boil is properly covered 290-5-14-.03(4)(h)8.
No
Key for Tables 1, 2, 3, and 4: RA = Regulatory Authority EHEC = Enterohemorrhagic or Shiga toxin-producing Escherichia coli HAV = Hepatitis A virus HSP = Highly Susceptible Population
Georgia Department of Education All Rights Reserved “USDA is an equal opportunity provider and employer.”
No if not diagnosed
Yes
No
Table 1b: Summary of Requirements for Diagnosed, Symptomatic Food Employees Food employees and conditional employees shall report a listed diagnosis with symptoms immediately to the person in charge The person in charge shall notify the RA when a food employee is jaundiced or reports a listed diagnosis The person in charge shall prohibit a conditional employee that reports a listed diagnosis with symptoms from becoming a food employee until meeting the criteria listed in 290-5-14-.03(4)(h), for reinstatement of a diagnosed, symptomatic food employee. EXCLUSION RA Removing diagnosed, symptomatic food employees Facilities Approval from exclusion Diagnosis Serving HSP or not Serving HSP
Needed to Return to Work?
Hepatitis A virus
EXCLUDE if within 14 days of any symptom, or within 7 days of jaundice 290-5-14.03(4)(g)2.(ii)
Typhoid Fever (S. Typhi)
EXCLUDE 290-5-14.03(4)(g)3.
E. coli O157:H7 or other EHEC/ STEC
EXCLUDE Based on vomiting or diarrhea symptoms, under 290-5-14-.03(4) (g)1.(ii)
When approval is obtained from the RA 2-201.13(B), and: Yes The food employee has been jaundiced for more than 7 calendar days 290-5-14-.03(4)(h)2.(i), or The anicteric food employee has had symptoms for more than 14 days 290-5-14-.03(4)(h)2.(ii), or The food employee provides medical documentation 290-5-14-.03(4)(h)2.(iii) also see Table 2). When approval is obtained from the RA Yes 290-5-14-.03(4) (h)3.(i)and: Food employee provides medical documentation, that states the food employee is free of a S. Typhi infection 290-5-14-.03(4) (h)3.(ii) (also see Table 2). 1. Serving Non-HSP facility: 290-5-14-.03(4) (h)6.: May Yes to return only work on a restricted basis 24 hours after symptoms to HSP or to resolve and remains restricted until meeting the return requirements listed below: unrestricted; 2. Serving HSP facility: 290-5-14-.03(4)(h)6.: Remains Not required excluded until meeting the requirements listed below: to work on a restricted Approval is obtained from RA 290-5-14-.03(h)6., basis in a and non-HSP Medically cleared 290-5-14-.03(4) (h)6.(i), or facility More than 7 calendar days have passed since the food employee became asymptomatic 290-5-14-.03(4) (h)6.(ii) (also see Table 2). (continued on next page)
Georgia Department of Education All Rights Reserved “USDA is an equal opportunity provider and employer.”
Table 1b: Summary of Requirements for Diagnosed, Symptomatic Food Employees (continued)
Diagnosis
EXCLUSION Facilities Serving HSP or not Serving HSP
Norovirus
EXCLUDE Based on vomiting or diarrhea symptoms, under 290-5-14.03(4)(g)1.(ii)
Shigella spp.
EXCLUDE Based on vomiting or diarrhea symptoms, under 290-5-14.03(4)(g)1.(ii)
Removing diagnosed, symptomatic food employees from exclusion
RA Approval Needed to Return to Work?
1. Serving non-HSP facility: 290-5-14-.03(4)(h)4.: May only work on a restricted basis 24 hours after symptoms resolve and remains restricted until meeting the requirements listed below: 2. Serving HSP facility: 290-5-14-.03(4)(h)4.: Remains excluded until meeting the requirements listed below: Approval is obtained from the RA 290-5-14.03(4)(h)4., and Medically cleared 290-5-14-.03(4)(h)4.(i), or More than 48 hours have passed since the food employee became asymptomatic 290-5-14.03(4)(h)4.(ii) (also see Table 2). 1. Serving Non-HSP facility: 290-5-14-.03(4)(h)5.: May only work on a restricted basis 24 hours after symptoms resolve, and remains restricted until meeting the requirements listed below: 2. Serving HSP facility: 290-5-14-.03(4)(h)5: Remains excluded until meeting the requirements listed below: Approval is obtained from the RA 290-5-14.03(4)(h)5., and Medically cleared 290-5-14-.03(4)(h)5.(i) , or More than 7 calendar days have passed since the food employee became asymptomatic 290-5-14-.03(4)(h)5.(i) (also see Table 2).
Yes to return to HSP or to return unrestricted; Not required to work on a restricted basis in a non-HSP facility
Georgia Department of Education All Rights Reserved “USDA is an equal opportunity provider and employer.”
Yes to return to HSP or to return unrestricted; Not required to work on a restricted basis in a non-HSP facility
Table 2: Summary of Requirements for Diagnosed Food Employees with Resolved Symptoms Food employees and conditional employees shall report a listed diagnosis immediately to the person in charge The person in charge shall notify the RA when a food employee reports a listed diagnosis The person in charge shall prohibit a conditional employee that reports a listed diagnosis from becoming a food employee until meeting the criteria listed in 290-5-14-.03(4)(h), for reinstatement of a diagnosed food employee. Pathogen Facilities Facilities Not Removing Diagnosed Food RA Diagnosis Serving HSP Serving Employees with Resolved Symptoms Approval HSP from Exclusion or Restriction Required to Return to Work When approval is obtained from the RA Yes Typhoid EXCLUDE EXCLUDE 290-5-14-.03(4)(h)3.(i), and: fever 290-5-14-.03 290-5-14-.03 Food employee provides medical (S. Typhi) (4)(g)3. (4)(g)3. documentation, that states the food including employee is free of a S. Typhi previous infection 290-5-14-.03 illness with (4)(h)3.(ii) (also see Table 1b). S. Typhi (see 290-514-.03 (4)(g)3. Shigella spp.
EXCLUDE 290-5-14-.03 (4)(g)4.(ii)
RESTRICT 290-5-14-.03 (4)(g)5.(ii)
1. Serving Non-HSP facility: 290-5-14Yes to return .03(4)(h)5.: May only work on a to HSP or to restricted basis 24 hours after return symptoms resolve, and remains unrestricted; restricted until meeting the Not required requirements listed below: to work on a 2. Serving HSP facility: 290-5-14restricted .03(4)(h)5.: Remains excluded until basis in a meeting the requirements listed below: non-HSP facility Approval is obtained from the RA 290-5-14-.03(4)(h)5., and: Medically cleared 290-5-14-.03 (4)(h)5.(i), or More than 7 calendar days have passed since the food employee became asymptomatic 290-5-14.03(4)(h)5.(ii) (also see Table 1b). (continued on next page)
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Table 2: Summary of Requirements for Diagnosed Food Employees with Resolved Symptoms (continued) Pathogen Diagnosis
Facilities Serving HSP
Facilities Not Serving HSP
Norovirus
EXCLUDE 290-5-14-.03 (4)(g)4.(i)
RESTRICT 290-5-14-.03 (4)(g)5.(i)
E. coli O157:H7 or other EHEC/ STEC
EXCLUDE 290-5-14-.03 (4)(g)4.(iii)
RESTRICT 290-5-14-.03 (4)(g)5.(iii)
Removing Diagnosed Food Employee with Resolved Symptoms from Exclusion or Restriction
RA Approval Required to Return to Work Yes to return to HSP or to return unrestricted; Not required to work on a restricted basis in a non-HSP facility
1. Serving Non-HSP facility: 290-5-14.03(4)(h)1.(ii)(I): May only work on a restricted basis 24 hours after symptoms resolve and remains restricted until meeting the requirements listed below: 2. Serving HSP facility: 290-5-14-.03 (4)(h)1.(ii)(II): Remains excluded until meeting the requirements listed below: Approval is obtained from the RA 290-5-14-.03(4)(h)4., and: Medically cleared 290-5-14-.03 (4)(h)4.(i), or More than 48 hours have passed since the food employee became asymptomatic 290-5-14-.03 (4)(h)4.(ii) (also see Table 1b). Yes to return 1. Serving Non-HSP facility: 290-5-14.03(4)(h)6.: May only work on a restricted to HSP or to return basis 24 hours after symptoms resolve and unrestricted; remains restricted until meeting the Not required to requirements listed below: work on a 2. Serving HSP facility: 2-201.13(A)(4)(b): Remains excluded until restricted basis in a non-HSP meeting the requirements listed below: facility Approval is obtained from the RA 290-5-14-.03(4)(h)6. , and: Medically cleared 290-5-14-.03 (4)(h)6.(i), or More than 7 calendar days have passed since the food employee became asymptomatic 290-5-14.03(4)(h)6.(ii). (continued on next page)
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Table 2: Summary of Requirements for Diagnosed Food Employees with Resolved Symptoms (continued) Pathogen Diagnosis
Facilities Serving HSP
Hepatitis A virus
EXCLUDE if within 14 days of any symptom, or within 7 days of jaundice 290-5-14-.03 (4)(g)2.
Facilities Not Serving HSP
EXCLUDE if within 14 days of any symptom, or within 7 days of jaundice 290-5-14-.03 (4)(g)2.
Removing Diagnosed Food Employees with Resolved Symptoms from Exclusion or Restriction
When approval is obtained from the RA 290-5-14-.03(4)(h)2., and: The food employee has been jaundiced for more than 7 calendar days 290-5-14-.03(4)(h)2(i)., or The anicteric food employee has had symptoms for more than 14 days 290-5-14-.03(4)(h)2(ii), or The food employee provides medical documentation 290-5-14.03(4)(h)2(iii) (see also Table 1b).
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RA Approval Required to Return to Work Yes
Table 3: Summary of Requirements for Diagnosed Food Employees Who Never Develop Gastrointestinal Symptoms Food employees and conditional employees shall report a listed diagnosis immediately to the person in charge The person in charge shall notify the RA when a food employee reports a listed diagnosis The person in charge shall prohibit a conditional employee that reports a listed diagnosis from becoming a food employee until meeting the criteria listed in 290-5-14-.03(4)(h), for reinstatement of a diagnosed food employee Pathogen Diagnosis
Facilities Serving HSP
Typhoid Fever (S. Typhi) including previous illness with S. Typhi 290-5-14.03(4)(g)3. Shigella spp.
EXCLUDE 290-5-14.03(4)(g)3.
Norovirus
Facilities Not Serving HSP
EXCLUDE 290-5-14.03(4)(g)3.
Removing Diagnosed Food Employees Who Never Develop Gastrointestinal Symptoms from Exclusion or Restriction When approval is obtained from the RA 290-514-.03(4)(h)3.(i), and:
RA Approval Required to Return to Work Yes
Food employee provides medical documentation, specifying that the food employee is free of a S. Typhi infection 290-5-14-.03(4)(h)3.(ii).
EXCLUDE
RESTRICT
290-5-14.03(4)(g)4.(ii)
290-5-14.03(4)(g)5.(ii)
EXCLUDE
RESTRICT
290-5-14.03(4)(g)4.(i)
290-5-14.03(4)(g)5.(i)
Remains excluded or restricted until approval is obtained from the RA, and:
Yes to return to HSP or to return unrestricted; Medically cleared 290-5-14Not required to .03(4)(h)5.(i) , or work on a More than 7 calendar days have passed restricted basis since the food employee was last in a non-HSP diagnosed 290-5-14-.03(4)(h)5.(iii). facility Remains excluded or restricted until approval is Yes to return obtained from the RA 290-5-14-.03(4)(h)4., and to HSP or to return unrestricted; Medically cleared 290-5-14Not required to .03(4)(h)4.(i), or work on a More than 48 hours have passed since the food employee was diagnosed . 290- restricted basis in a non-HSP 5-14-.03(4)(h)4.(iii) facility (continued on next page)
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Table 3: Summary of Requirements for Diagnosed Food Employees Who Never Develop Gastrointestinal Symptoms (continued) Pathogen Diagnosis
Facilities Serving HSP
Facilities Not Serving HSP
E. coli O157:H7 or other EHEC/ STEC
EXCLUDE 290-5-14.03(4)(g)4.(iii)
RESTRICT 290-5-14.03(4)(g)5.(iii)
Hepatitis A virus
EXCLUDE 290-5-14.03(4)(g)2.(iii)
Removing Diagnosed Food Employees Who Never Develop Gastrointestinal Symptoms from Exclusion or Restriction Remains excluded or restricted until approval is obtained from the RA 290-5-14-.03(4)(h)6., and:
EXCLUDE 290-5-14.03(4)(g)2.(iii)
Medically cleared 290-5-14.03(4)(h)6.(i), or More than 7 calendar days have passed since the food employee was diagnosed 290-5-14-.03(4)(h)6.(iii). When approval is obtained from the RA, 290-514-.03(4)(h)2. and
The anicteric food employee has had symptoms for more than 14 days 2905-14-.03(4)(h)2.(ii) , or The food employee provides medical documentation 290-5-14.03(4)(h)2.(iii).
Key for Tables 1, 2, 3, and 4: RA = Regulatory Authority EHEC = Enterohemorrhagic or Shiga toxin-producing Escherichia coli HAV = Hepatitis A virus HSP = Highly Susceptible Population
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RA Approval Required to Return to Work Yes to return to HSP or to return unrestricted; Not required to work on a restricted basis in a nonHSP facility
Yes
Table 4: History of Exposure, and Absent Symptoms or Diagnosis Food employees and conditional employees shall report a listed exposure to the person in charge The person in charge shall prohibit a conditional employee who reports a listed exposure from becoming a food employee in a facility serving a HSP until meeting the criteria listed in 290-5-14-.03(4)(h), for reinstatement of an exposed food employee The person in charge shall reinforce and ensure compliance with good hygienic practices, symptom reporting requirements, proper handwashing and no BHC with RTE foods for all food employees that report a listed exposure Pathogen Facilities Facilities Not Serving When Can the Restricted Food RA Diagnosis Serving HSP Employee Return to Work? Approval HSP needed Typhoid Fever RESTRICT Educate food employee 290-5-14-.03(h)9.(iii) No (S. Typhi) on symptoms to watch for When 14 calendar days have passed since 290-5-14the last exposure, or more than 14 days .03(4)(g)7. and ensure compliance with GHP, handwashing has passed since the food employee’s and no BHC with RTE household contact became asymptomatic. foods. 290-5-14-.03(h)9.((ii) No Shigella spp. RESTRICT Educate food employee on symptoms to watch for When more than 3 calendar days have 290-5-14passed since the last exposure, or more .03(4)(g)7. and ensure compliance with GHP, handwashing than 3 days have passed since the food and no BHC with RTE employee’s household contact became foods. asymptomatic. Norovirus 290-5-14-.03(h)9.(i) No RESTRICT Educate food employee on symptoms to watch for When more than 48 hours have passed 290-5-14since the last exposure, or more than 48 .03(4)(g)7. and ensure compliance with GHP, handwashing hours has passed since the food and no bare hand contact employee’s household contact became with RTE foods. asymptomatic. Educate food employee 290-5-14-.03(h)9.(ii) No E. coli RESTRICT O157:H7 or on symptoms to watch for When more than 3 calendar days have 290-5-14other EHEC/ passed since the last exposure, or more .03(4)(g)7. and ensure compliance STEC with GHP, handwashing than 3 calendar days has passed since the and no bare hand contact food employee’s household contact with RTE foods. became asymptomatic. Hepatitis A 290-5-14-.03(h)9.(iv) No RESTRICT Educate food employee virus on symptoms to watch for When any of the following conditions is 290-5-14met: .03(4)(g)7. and ensure compliance with GHP, handwashing * The food employee is immune to HAV and no bare hand contact infection because of a prior illness from with RTE foods. HAV, vaccination against HAV, or IgG administration; or * More than 30 calendar days have passed since the last exposure; or since the food employee’s household contact became jaundiced; or * The food employee does not use an alternative procedure that allows BHC with RTE food until at least 30 days after the potential exposure, and the employee receives additional training. Key for Table 4: GHP = Good Hygienic Practices; RTE = Ready-to-Eat foods; BHC = Bare Hand Contact
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Reporting History of Exposure: The reporting requirements for history of exposure are designed to identify employees who may be incubating an infection due to Norovirus, Shigella spp., E. coli O157:H7 or other EHEC/STEC, typhoid fever, or HAV. Which employees who report exposure are restricted?
Employees who work in a food establishment serving a highly susceptible population (HSP) facility.
What constitutes exposure?
Consuming a food that caused illness in another consumer due to infection with Norovirus, Shigella spp., E. coli O157:H7 or other EHEC/STEC, typhoid fever, or HAV. Attending an event or working in a setting where there is a known disease outbreak. Close contact with a household member who is ill and is diagnosed with a listed pathogen.
Why are other guidelines provided, in addition to restriction for employees serving an HSP who report exposure to hepatitis A virus?
Employees who have had a hepatitis A illness in the past are most likely protected from infection by life-time immunity to hepatitis A infection. Immunity developed through immunization or IgG inoculation prevents hepatitis A infection in exposed employees. Our standard definition of HSP doesn’t apply very well to HAV. Children under 6 years old who become infected with HAV are generally asymptomatic, and while a higher proportion of susceptible elderly who become infected have serious illness, most institutionalized elderly are protected from HAV by prior infection.
What is the period of restriction?
The period of restriction begins with the most recent time of foodborne or household member exposure and lasts for the usual incubation period of the pathogen as defined in the Control of Communicable Diseases Manual. This is the time that the employee is most likely to begin shedding the pathogen. o For Norovirus, 48 hours after the most recent exposure o For Shigella spp., 3 days after the most recent exposure o For E. coli O157:H7 or other EHEC/STEC, 3 days after the most recent exposure Georgia Department of Education “USDA is an equal opportunity provider and employer.”
o For typhoid fever (S. Typhi), 14 days after the most recent exposure o For HAV, 30 days after the most recent exposure What is the period of restriction when exposed to a diagnosed, ill household member?
While the household member is symptomatic with an infection due to Norovirus, Shigella spp., E coli O157:H7 or other EHEC/STEC, typhoid fever (S. Typhi) or HAV; Plus during the usual incubation period of the pathogen of concern: o For Norovirus, symptomatic period plus 48 hours o For Shigella spp., symptomatic period plus 3 days o For E. coli O157:H7 or other EHEC/STEC, symptomatic period plus 3 days o For typhoid fever (S. Typhi), symptomatic period plus 14 days o For HAV, onset of jaundice plus 30 days
What is the appropriate response to a report of exposure to other food employees?
Employees who report a history of exposure but who do not work in a HSP facility should be reminded of the requirements for reporting illness, avoidance of bare hand contact with RTE foods, and proper hand washing and personal hygiene.
The 5 Listed Pathogens: The CDC has designated the 5 organisms listed in the Food Code as having high infectivity via contamination of food by infected food employees. This designation is Georgia Department of Education “USDA is an equal opportunity provider and employer.”
based on the number of confirmed cases reported that involved food employees infected with one of these organisms and/ or the severity of the medical consequences to those who become ill. The following is taken from information provided in the 18th Edition of Control of Communicable Diseases Manual, the CDC website, and the FDA Bad Bug Book, and is provided as background information on pathogen virulence, infectivity, and common symptoms exhibited with infection of each of the 5 listed pathogens. NOROVIRUS Noroviruses (genus Norovirus, family Caliciviridae) are a group of small (27-40nm), round structured, single-stranded RNA, nonenveloped viruses that cause acute gastroenteritis in humans. Norovirus has also been commonly known as “Norwalk-like virus,” “Small Round-structured Virus,” and “Winter Vomiting Disease.” The CDC estimates that Norovirus is the leading cause of foodborne illness in the United States. Transmission of Norovirus has been shown to occur most commonly through the fecal oral route, with contaminated food identified as a common vehicle of transmission. Exclusion of food employees exhibiting or reporting diarrhea symptoms is an essential intervention in controlling the transmission of Norovirus from infected food employees’ hands to RTE food items. Norovirus also has a high secondary attack rate (> 50%) via person-to-person contact. Norovirus has also been reported to cause infection by airborne transmission when individuals are in close physical proximity to an infected individual vomiting in the facility. Therefore an infected individual vomiting in a food facility increases the risk of infecting employees and consumers. Foodborne illness outbreaks have occurred from consumers vomiting in the dining room, or employees vomiting on the premises. Removing food employees exhibiting or reporting vomiting symptoms from the food facility protects consumers and fellow workers from infection with Norovirus. Incubation Period: Generally between 24 and 48 hours (median in outbreaks 33 to 36 hours), but cases can occur within 12 hours of exposure. Symptoms and Complications: Acute-onset explosive (or projectile) vomiting, watery non-bloody diarrhea with abdominal cramps, nausea, and occasionally, a low grade fever. Symptoms usually last 24 to 60 hours. Vomiting is more common in children. Recovery is usually complete and there is no evidence of any serious long-term sequelae. Among the young and the elderly, dehydration is a common complication. There is no long-term immunity to Norovirus and individuals may be repeatedly infected throughout their lifetimes. There is no specific therapy for viral gastroenteritis. Symptomatic therapy consists of replacement of fluid loss by the administration of liquids orally, and in rare instances, through parenteral intravenous fluid therapy. Earlier feeding studies conducted on Norovirus have found that as many as 30% of individuals infected with Norovirus are asymptomatic. Georgia Department of Education “USDA is an equal opportunity provider and employer.”
Infectivity: Noroviruses are highly contagious, and it is thought that an inoculum of as few as 10 viral particles may be sufficient to infect an individual. Although presymptomatic shedding may occur, shedding usually begins with onset of symptoms and may continue for 2 weeks after recovery. However the degree of infectivity of prolonged shedding has not been determined. Norovirus is shed at high levels in the stool: 105 – 107/g or more. SALMONELLA TYPHI Salmonella enterica subspecies enterica serovar Typhi (commonly S.Typhi) causes a systemic bacterial disease, with humans as the only host. This disease is relatively rare in the United States, with fewer than 500 sporadic cases occurring annually in the U.S. Worldwide, the annual estimated incidence of Typhoid fever is about 17 million cases with approximately 600,000 deaths. Currently, most cases of S. Typhi in industrialized nations are imported into the country from developing countries. Antibiotic-resistant strains have become prevalent in several areas of the world. Incubation period: Depends on inoculum size and on host factors: from 3 days to over 60 days, with a usual range of 8 – 14 days. Symptoms: Insidious onset of sustained fever, marked headache, malaise, anorexia, relative bradycardia, splenomegaly, and nonproductive cough in the early stage of the illness, rose spots on the trunk in 25% of white skinned patients and constipation more often than diarrhea in adults. The illness varies from mild illness with low-grade fever to severe clinical disease with abdominal discomfort and multiple complications. Infectivity: The minimal infectious dose is estimated to be less than 1000 bacterial cells. An individual infected with S. Typhi is infectious as long as the bacilli appear in the excreta, usually from the first week throughout the convalescence; variable thereafter. About 10% of untreated typhoid fever patients will discharge bacilli for 3 months after onset of symptoms, and 2%-5% become permanent carriers; fewer persons affected with paratyphoid organisms may become permanent gallbladder carriers.
ENTEROHEMORRHAGIC OR SHIGA TOXIN-PRODUCING ESCHERICHIA COLI E. coli O157:H7 is the most commonly identified strain of Enterohemorrhagic Escherichia coli (EHEC) or Shiga toxin-producing Escherichia coli (STEC) as a cause of foodborne illness in the United States. E. coli O157:H7 is a zoonotic disease derived from cattle and other ruminants. However, E. coli O157:H7 also readily transmits from person-to-person, so contaminated raw ingredients and ill food employees both can be sources of foodborne disease. Other EHEC or STEC serotypes have been identified as a Georgia Department of Education “USDA is an equal opportunity provider and employer.”
source of foodborne illness in the United States, however not as frequently as E. coli O157:H7. The other serogroups most commonly implicated as a cause of foodborne illness in the United States are 026, 0111, 0103, 045, and 0121. The Food Code definition of STEC covers all E. coli identified in clinical laboratories that produce Shiga toxins. Nearly 200 O:H combinations of E. coli have been shown to produce Shiga toxins. The Food Code definition includes all STEC, including those that have not been specifically implicated in human disease such as hemorrhagic colitis (i.e., bloody diarrhea) or hemolytic uremic syndrome (HUS). A subset of STEC that has the capacity to both produce Shiga toxin and cause “attaching and effacing” lesions in the intestine is classified as “enterohemorrhagic” (EHEC). EHEC E. coli cause hemorrhagic colitis, meaning bleeding enterically or bleeding from the intestine. Infections with EHEC may be asymptomatic but are classically associated with bloody diarrhea (hemorrhagic colitis) and hemolytic uremic syndrome (HUS) or thrombotic thrombocytopenic purpura (TTP). Virtually all human isolates of E. coli O157:H7 seotypes are EHEC. Incubation period: From 2-10 days, with a median of 3-4 days. Symptoms: The illness is characterized by severe cramping (abdominal pain) and diarrhea with a range from mild and nonbloody to stools that are virtually all blood. Occasionally vomiting occurs. Some individuals exhibit watery diarrhea only. Lack of fever in most patients can help to differentiate this infection from other enteric pathogens. About 8% of individuals with E. coli O157:H7 diarrhea progress to HUS. This rate varies for other serotypes of Enterohemorrhagic E. coli. Infectivity: The infectious dose is for example E. coli O157:H7 can be as low as 10 bacterial cells. Children under 5 years old are most frequently diagnosed with infection and are at greatest risk of developing HUS. The elderly also experience a greater risk of complications. The duration of excretion of Enterohemorrhagic E. coli in the stool is typically 1 week or less in adults, but can be up to 3 weeks in one-third of infected children.
SHIGELLA SPP. Causes an acute bacterial disease, known as shigellosis, and primarily occurs in humans, but also occurs in other primates such as monkeys and chimpanzees. An estimated 300,000 cases of shigellosis occur annually in the U.S. Shigella spp. consist of 4 species or serogroups, including S. flexneri, S. boydii, S. sonnei, and S. dysenteriae; which all differ in geographical distribution and pathogenicity. Shigella spp. are highly infectious and highly virulent. Outbreaks occur in overcrowding conditions, where personal hygiene is poor, including in institutions, such as prisons, mental hospitals, day care centers, and refugee camps, and also among men who have sex with men. Water and RTE foods contaminated by feces, frequently from food workers’ hands, are common Georgia Department of Education “USDA is an equal opportunity provider and employer.”
causes of disease transmission. Multidrug-resistant Shigella (including S. dysenteriae 1) have appeared worldwide. Concern over increasing antimicrobial resistance has led to reduced use of antimicrobial therapy in treating shigellosis. Incubation period: Usually 1 – 3 days, but ranges from 12 to 96 hours, and up to 1 week for S. dysenteriae 1. Symptoms and Complications: Abdominal pain, diarrhea, fever, nausea, and sometimes vomiting, tenesmus, toxaemia, and cramps. The stools typically contain blood, pus, or mucus resulting from mucosal ulcerations. The illness is usually self-limited, with an average duration of 4-7 days. Infections are also associated with rectal bleeding, drastic dehydration, and convulsions in young children. The fatality rate for Shigella dysenteriae 1 may be as high as 20% among hospitalized cases. Other complications can also occur, such as Reiter’s disease, reactive arthritis, intestinal perforation, and hemolytic uremic syndrome. Infectivity: The infectious dose for humans is low, with as few as 10 bacterial cells depending on age and condition of the host. Infectivity occurs during acute infection and until the infectious agent is no longer present in feces, usually within 4 weeks after illness. Asymptomatic carriers may transmit infection; rarely, the carrier state may persist for months or longer. HEPATITIS A VIRUS Hepatitis A virus (HAV) is a 27-nanometer picornavirus (positive strand RNA, nonenveloped virus). The hepatitis A virus has been classified as a member of the family Picornaviridae. The exact pathogenesis of HAV infection is not understood, but the virus appears to invade from the intestinal tract and is subsequently transported to the liver. The hepatocytes are the site of viral replication and the virus is thought to be shed via the bile. HAV is most commonly spread by the fecal-oral route through person-to-person contact. Risk factors for reported cases of hepatitis A include personal or sexual contact with another case, illegal drug use, homosexual male sex contact, and travel to an endemic country. Common source outbreaks also can occur through ingestion of water or food that has fecal contamination. However, the source of infection is not identified for approximately 50% of reported cases. HAV infection is endemic in developing countries, and less common in industrialized countries with good environmental sanitation and hygienic practices. In the developing world, nearly all HAV infections occur in childhood and are asymptomatic or cause a mild illness. As a result, hepatitis A (symptomatic infection with jaundice) is rarely seen in the developing world. More than 90% of adults born in many developing countries are seropositive.
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Children play an important role in the transmission of HAV and serve as a source of infection for others, because most children have asymptomatic infections or mild, unrecognized HAV infections. In the United States, the disease is most common among school-aged children and young adults. After correction for under-reporting and undiagnosed infections, an estimated 61,000 HAV infections (includes cases of hepatitis A as well as asymptomatic infections) occurred in 2003. HAV Immunization: Immune globulin can be used to provide passive pre-exposure immunoprophylaxis against hepatitis A. Protection is immediately conferred to an exposed individual following administration of IG, and immunity is provided for 3-5 months following inoculation. IG is effective in preventing HAV infection when given as post-exposure immunoprophylaxis, if given within 14 days of exposure. When a food service worker with hepatitis A is identified, IG is often given to co-workers. Active immunoprophylaxis using hepatitis A vaccine (a formalin-inactivated, attenuated strain of HAV) has been shown to provide immunity in > 95% of those immunized, with minimal adverse reactions. Hepatitis A vaccination of food workers has been advocated, but has not been shown to be cost-effective and generally is not recommended in the United States, although it may be appropriate in some communities. Incubation period: Average 28 – 30 days (range 15 – 50 days). Symptoms and Complications: Illness usually begins with symptoms such as nausea/ vomiting, diarrhea, abdominal pain, fever, headache, and/or fatigue. Jaundice, dark urine or light colored stools might be present at onset, or follow illness symptoms within a few days. HAV infection of older children and adults is more likely to cause clinical illness with jaundice (i.e., hepatitis A); onset of illness is usually abrupt. In young adults, 7697% have symptoms and 40-70% are jaundiced. Jaundice generally occurs 5-7 days after the onset of gastrointestinal symptoms. For asymptomatic infections, evidence of hepatitis may be detectable only through laboratory tests of liver infections such as alanine aminotransferase (ALT) tests. The disease varies in severity from a mild illness to a fulminant hepatitis, ranging from 1-2 weeks to several months in duration. In up to 10-15% of the reported cases, prolonged, relapsing hepatitis for up to 6 months occurs. The degree of severity often increases with age; however, most cases result in complete recovery, without sequelae or recurrence. The reported case fatality rate is 0.1% - 0.3% and can reach 1.8% for adults over 50 years old. Diagnosis: Diagnosis of HAV infection requires specific serological testing for IgM antiHAV. IgM anti-HAV becomes undetectectable within 6 months of illness onset for most persons; however, some persons can remain IgM anti-HAV positive for years after acute infection. Total anti-HAV (the only other licensed serologic test) can be detected during acute infection but remains positive after recovery and for the remainder of the person’s life. Infectivity: Evidence indicates maximum infectivity during the latter half of the incubation period, continuing for a few days after onset of jaundice. Most cases are probably noninfectious after the first week of jaundice. Chronic shedding of HAV in Georgia Department of Education “USDA is an equal opportunity provider and employer.”
feces has not been reported. HAV is shed at peak levels in the feces, one to two weeks before onset of symptoms, and shedding diminishes rapidly after liver dysfunction or symptoms appear. Liver dysfunction or symptoms occur at the same time circulating antibodies to HAV first appear. Immunity after infection probably lasts for life; immunity after vaccination is estimated to last for at least 20 years.
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Time as a Public Health Control For schools that would like to use time as a public health control, this guideline includes an excerpt from the Georgia Rules and Regulations for Food Service and an example of how schools can use time as a public health control instead of temperature to ensure food safety. The Georgia Rules and Regulations for Food Service Excerpt from Chapter 290-4-14-.04 (i) Time as a Public Health Control. 1. Except as specified under 4 of this subsection, if time only is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment and made available to the regulatory authority upon request that specify: (i) Methods of compliance with 2(i) - (iii) or 3(i) - (v) of this subsection; and (ii) Methods of compliance with the cooling of potentially hazardous food (time/temperature control for safety food) that is prepared, cooked, and refrigerated before time is used as a public health control. 2. If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: (i) The food shall have an initial temperature of 41°F (5°C) or less if removed from cold holding temperature control, or 135°F (57°C) or greater if removed from hot holding temperature control; (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (iii) The food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and (iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.
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3. If time only, rather than time in conjunction with temperature control, up to a maximum of 6 hours, is used as the public health control: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed From temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; (ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; (iii) The food shall be marked or otherwise identified to indicate: (I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, and (II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control; (iv) The food shall be: (I) Discarded if the temperature of the food exceeds 70°F (21°C), or (II) Cooked and served, served if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F (5°C) or less cold holding temperature control; and (v) The food in unmarked containers or packages, or marked with a time that exceeds the 6hour limit shall be discarded. 4. A food service establishment that serves a highly susceptible population may not use time as the public health control for raw eggs. ********************************************************************************** Standard Operating Procedure: A sample Standard Operating Procedure for “Using Time Alone as a Public Health Control to Limit Bacteria Growth in Potentially Hazardous Foods” can be found at: http://sop.nfsmi.org/HACCPBasedSOPs.php. Note that this sample SOP does not include the option of holding “cold” food for 6 hours as allowed in the Rules. While this option is allowed in any foodservice, it may not be a necessary tool for school foodservice since a school foodservice is only open daily for breakfast and lunch.
Georgia Department of Education “USDA is an equal opportunity provider and employer.”
Example of Written Procedures: Georgia School (Name of School) Smart County Date: 3/31/2014 Beginning on (date) 3/31/14 , Time as a Public Health Control will be used to ensure that the following ready-to-eat potentially hazardous foods are served safely. 1. Hamburger 2. 3. Procedures for indicating discard time: Hamburgers - Three ounce ground beef patties are cooked and checked to ensure that an internal temperature of 155°F is reached and held for at least 15 seconds. The time is recorded when the patties are removed from the heat source. Patties are placed in buns and placed on trays. Each tray is covered with plastic wrap. A permanent marker will be used to indicate the discard time (AM/PM) that is four hours from the recorded time that patties were removed from the heat source, printed on the plastic wrap at the end of each tray. When the discard time arrives, any hamburgers that have not been served will be discarded. (Note: This is an example. The procedures should match what is done is the particular kitchen that this is written for. The discard time can be indicated in various ways: color dots, the time written on masking tape or plastic wrap that covers the food, etc. As long as it is clear in the written procedures how the discard time will be indicated and these procedures are maintained on file in the food service establishment, the procedures will comply with the rules.)
Georgia Department of Education “USDA is an equal opportunity provider and employer.�
Standard Operating Procedure Visitors in Foodservice Policy: Visitors in the foodservice department will be kept to a minimum, if at all. It is recommended that the manager meet with staff, parents, students, teachers, etc., in the cafeteria to eliminate traffic through the kitchen. If visitors are present, for a tour, for example, they must adhere to all food safety practices followed by the food service employees. Procedures: The unit supervisor and employees must: 1. Prohibit/limit the access in the food production areas by visitors (anyone other than food service staff trained in sanitation and safety). 2. Provide hairnets/caps for all visitors to food production areas. 3. All visitors must wash their hands following foodservice operation’s procedures. The unit supervisor will: 1. Post signs to inform all visitors of the following procedures: No access to foodservice production areas Location of and proper use of hair restraints Location of and proper use of hand washing stations 2. Monitor visits/visitors in the kitchen to ensure that procedures are followed. 3. Lock the back door at all times (except during food deliveries) and require identification from visitors and know why they are there. Monitoring: 1. Monitor visitors in production areas to ensure that procedures are followed. Corrective Action: 1. Retrain any employee found not following the procedures in this SOP. Inform principal/SNP office of any school staff violating this SOP. Verification and Record Keeping: 1. The foodservice manager will verify that foodservice workers are following procedures by visually monitoring foodservice employees during all hours of operation. . 2. The foodservice manager will complete the Food Safety Checklist daily.
Georgia Department of Education “USDA is an equal opportunity provider and employer.”
Standard Operating Procedure Food Safety in Emergency Situations Policy: School district or building emergency plans contain specific procedures to ensure student and staff safety in emergency situations. In case of district or building emergencies, foodservice personnel will be knowledgeable about food handling procedures affecting food safety. Procedures: All employees in the foodservice department must: 1. Follow established procedures related to handling food safely during emergencies. 2. Maintain confidentiality when security is an issue. 3. Be aware of implications when the following issues arise: a. Menu changes b. Staff notification systems – phone trees, etc. c. Transportation of food to satellite units – transport and return d. Food disposal procedures When food is no longer wholesome because of improper holding temperatures, fire, smoke, chemicals, fumes, natural or other disaster, etc. Monitoring: 1. Develop procedures that address food safety concerns during emergencies. 2. Instruct staff and review those procedures on regular basis, at least once a year. 3. Provide specific directions regarding safe food handling for all emergency situations. 4. Manager or designated alternate shall observe all employees to ensure procedures are being followed. 5. Manager shall inform the local health department (or equivalent) if an emergency affecting food safety occurs. 6. Manager will follow up, as necessary, with employees and food safety professionals. 7. Phone trees shall be updated as necessary and once annually at the beginning of the school year for accuracy 8. Evaluate and update procedures as appropriate. Corrective Action: 1. Retrain any food service employee found not following the procedures in this SOP . Verification and Record Keeping: 1. The foodservice manager will verify that foodservice workers are following procedures by visually monitoring foodservice employees during all hours of operation. 2. The foodservice manager will complete the Food Safety Checklist daily. 3. The designated foodservice employee responsible for monitoring will record any discarded food on the production record.
Georgia Department of Education “USDA is an equal opportunity provider and employer.”
Food Emergency Contacts Nancy Rice SNP Director State office Frank Mullins Program Manager Kathy Benton Program Manager Frank Mullins Georgia Public Health
404-651-6600 404-651-6610 404-651-6604 404-651-6610 404-657-6534
Georgia Department of Education “USDA is an equal opportunity provider and employer.�