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Nutritional Development Services

Archdiocese of Philadelphia

School Year 2016-2017

HACCP-Based Standard Operating Procedures

HACCP SOP

Nutritional Development Services Rev. 2016-17 School Year

2

HACCP-Based

Standard Operating Procedures

Nutritional Development Services


School Year 2016-2017

HACCP SOP


3

HACCP-Based

Standard Operating Procedures

School:_________________________________

Sponsor: Nutritional Development Services


222 N. 17th Street 4

th Floor

Philadelphia, PA 19103

Please print your name and write the date that the HACCP Manual was updated with

new or revised SOP’s.

Name________________________ Date ______

HACCP SOP


4

Table of Contents

1. NDS Monitors Responsibilities 5

2. Cleaning and Sanitizing Food Contact Surfaces:

Trays, Thermometers, Prep and Services Tables, Sinks, and Carts 6

3. Controlling Time and Temperature During Hot Food Heating & Holding

Vended Foods 9

4. Date Marking Ready-to-Eat, TCS (Time, Temperature Control for Safety) Foods 10

5. Health Policy 11

6. Holding Cold TCS (Time, Temperature Control for Safety) Foods 12

7. Personal Hygiene 13

8. Preventing Cross-contamination During Storage and Preparation

for Vended Salad & Fresh Fruit 14

9. Receiving Delivery 15

10. Serving Food 16

11. Storing and Using Poisonous or Toxic Chemicals 17

12. Transporting Food for Field Trips 18

13. Using and Calibrating Thermometers 19

14. Using Gloves When Handling Ready-to-Eat foods 21

15. Washing Fruits and Vegetables 22

16. Washing Hands 23

17. Transporting Meal to Classrooms 25

18. Serving Students Identified with Sever Food Allergy 26

19. Cleaning and Disinfecting Body Fluid Spills 27

Appendix

20. Food Safety Check List 30

21. Health Awareness Policy 33

22. Calibrating the Thermometer 34

23. Employees Must Wash Hands 35

24. Hand washing Sink 36

HACCP SOP


5

NDS MONITORS’ RESPONSIBILITIES

PURPOSE: An NDS Monitor shall visit each site on an annual basis. During site visits the

following steps should be reviewed to ensure food safety records are being maintained.

Most recent food safety inspection report is on display for public viewing.

Current ServSafe® Certification and county license is posted for public viewing.

Monitor Daily Production Records for the following:

o Refrigerator and Freezer Temperatures

o Thermometer calibration dates

Sanitizer is at the proper pH.

Sanitizing of tables, work surfaces, and equipment is correctly completed.

Food service Checklist is completed monthly.

HACCP SOP


6

Cleaning and Sanitizing Food Contact Surfaces: Trays, Thermometers,

Prep and Service Tables, Sinks, Meal Delivery Totes and Carts

PURPOSE: To prevent foodborne illness by ensuring that all food contact surfaces are properly

cleaned and sanitized.

INSTRUCTIONS:

1. Train school lunch managers involved in cleaning and sanitizing food contact surfaces on using

these procedures.

2. Follow FDA 2013 Food Code, PA State 2014 and local health department requirements.

3. Follow manufacturer’s instructions regarding the use and maintenance of equipment and use of

chemicals for cleaning and sanitizing food contact surfaces.

Refer to Storing and Using Poisonous or Toxic Chemicals SOP.

4. WHAT: Wash, rinse, and sanitize food contact surfaces of sinks, tables, utensils, thermometers,

carts, and equipment:

WHEN:

Before each use

Any time contamination occurs or is suspected

HOW:

Chlorine as a sanitizer follow manufacturer’s directions for preparation of the sanitizing

solution:

o Water should be 75 oF

o Add the correct amount of water to the spray bottle.

o Sanitizer contact time with surface shall be 7 seconds.

o Allow to air dry.

o Dispose of empty spray bottles when emptied

5. Sanitizing Sinks, Tables, Thermometers, Carts A. Wash, rinse, and sanitize, air dry food contact surfaces of sinks, tables, thermometers, carts,

using the following procedure:

Wash surface with detergent solution.

Rinse surface with clean water.

Sanitize surface using the bottle with the measured sanitizing solution mixed at a

concentration following manufacturer’s directions.

Place wet items upside down to allow for air drying.

6. 3-compartment sink, setup and use the sink in the following manner:

In the first sink wash with a clean detergent solution at or above 110 o

F

In the second sink rinse with clean hot water.

In the third sink, sanitize with a sanitizing solution mixed at a water temperature and

concentration specified on the manufacturer’s label. Test the chemical sanitizer concentration

by using pH test paper.

Air dry

HACCP SOP


7

7. 2-compartment sink

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

F

Rinse washed items in the first sink.

In the second sink, sanitize with a sanitizing solution mixed at a water temperature and

concentration specified on the manufacturer’s label. Test the chemical sanitizer concentration

by using pH test paper.

Air dry

8. 1-compartment sink

Wash and rinse items then spray a clean towel with Chlorine tested sanitizing solution.

Air dry.

9. If a dish machine is used:

Follow manufacturer’s instructions for use.

Recommended temperatures: Wash 160 oF and Final Rinse, 180

oF

Cleaning and Sanitizing Lunch Trays

If you have a 3 compartment sink:

Sink one: Wash

Sink two: Rinse

Sink three: Sanitize

Air Dry

If you have a 2 compartment sink:

Sink one: Wash and Rinse

Sink two: Sanitize

Air Dry

If you have one sink:

Sink one: Wash and Rinse

Sanitize using spray bottle

Air Dry

If you have no sink, use buckets:

Bucket one: Wash

Bucket two: Rinse

Sanitize using spray bottle

Air Dry

HACCP SOP


8

To sanitize the trays using the spray bottle:

Spray a paper towel with sanitizer, wipe down the tray, and allow to air dry. Do

not spray the tray and wipe dry with the paper towel. This actually wipes the sanitizer

off of the tray before it has a chance to kill the germs.

MONITORING:

1. During all hours of operation, visually and physically inspect food contact surfaces of equipment

and utensils to ensure that the surfaces are clean.

2. In a 0, 1, 2, or 3-compartment sink, on a daily basis:

Visually monitor that the water in each compartment is clean.

If using chemicals to sanitize, test the sanitizer concentration by using the appropriate test kit

(pH paper) for the chemical.

3. In a dish machine, on a daily basis:

Visually monitor that the water and the interior parts of the machine are clean, free of debris.

Continually monitor the temperature to ensure that the machine is operating correctly.

Record the temperatures of the dish machine wash and final rinse temperatures one time

during each shift.

CORRECTIVE ACTION:

1. Retrain any school lunch manager found not following the procedures in this SOP.

2. Wash, rinse, and sanitize dirty food contact surfaces. Sanitize food contact surfaces if it is

discovered that the surfaces were not properly sanitized.

a. Discard food that comes in contact with food contact surfaces that have not been

sanitized properly.

3. In a 0, 1,2, or 3-compartment sink:

Drain and refill compartments periodically and as needed to keep the water clean.

Adjust the water temperature by adding hot water until the desired temperature is reached.

Add more sanitizer or water, as appropriate, until the proper concentration is achieved.

4. In a dish machine:

Drain and refill the machine periodically and as needed to keep the water clean.

Contact the appropriate individual(s) to have the machine repaired if the machine is not

reaching the proper wash temperature indicated on the data plate.

RECORD KEEPING:

None required.

HACCP SOP


9

Controlling Time and Temperature during Hot Food Heating & Holding

Vended Foods

PURPOSE: To prevent foodborne illness by limiting the amount of time that TCS (Time,

Temperature Control for Safety) Foods are held in the temperature danger zone during preparation.

INSTRUCTIONS:

1. Train school lunch managers on using the procedures in this SOP. Refer to the Using and

Calibrating Thermometers SOP.


3. Wash hands prior to preparing foods. Refer to the Washing Hands SOP.

4. Heat hot dishes as needed, in small batches, according to lunch periods, to 165 ºF. Schedule

cooking so that hot foods are ready no more than 10 minutes prior to serve time.

5. At the end of the last lunch, dispose of any foods that have been cooked and have been left on

the serving line.

For schools that use hot holding equipment (warmers):

6. Hold hot foods at 135 ºF or higher. Check temperatures every hour.

MONITORING:

1. Use a clean, sanitized, and calibrated Bi-Metallic stemmed thermometer.

2. Take at least two internal temperatures of the entrée at each lunch period.

CORRECTIVE ACTIONS:


2. Begin the cooking process so that foods will be served hot.

RECORD KEEPING:

The school lunch manager will record the final internal temperature at each lunch period and record

any corrective actions taken, on the Daily Production Record.

HACCP SOP


10

Date Marking Ready-to-Eat, TCS (Time, Temperature Control for Safety)

Foods

PURPOSE: To ensure appropriate rotation of ready-to-eat food to prevent or reduce foodborne

illness from Listeria monocytogenes.

SCOPE: This procedure applies to foodservice employees.

INSTRUCTIONS:

1. Train school lunch manager’s who prepare, store, or serve food on using the procedures in this

SOP.


3. Label any processed, ready-to-eat, TCS Foods when opened, if they are to be held for more than

24 hours.

4. Refrigerate all ready-to-eat, TCS Foods at 41 ºF or below.

5. Serve or discard refrigerated, ready-to-eat, TCS Foods within 7 days.

MONITORING:

The school lunch manager will check refrigerators daily to verify that foods are date marked and that

foods exceeding the 7-day time period are not being used or stored.

CORRECTIVE ACTION:


2. Foods that are not date marked or that exceed the 7-day time period will be discarded.

RECORD KEEPING:

None

HACCP SOP


11

Health Policy

PURPOSE: To prevent school lunch managers, helpers and volunteers, who have been exposed to or are ill from foodborne illness from working around food and transmitting the illness to others.

INSTRUCTIONS:

1. Train school lunch manager’s on using the procedures in this SOP. 2. The Health Awareness Policy must be posted on site. (see Appendix)


4. Any school lunch manager, helper and volunteer who has any of the following: fever, vomiting,

diarrhea, sore throat with fever, jaundice, cuts, lesions, boils, or infected wounds on the hands,

wrists or other body parts must report illness to their supervisor.

5. Any school lunch manager, helper and volunteer who have been diagnosed with any of the

following: Hepatitis A, Shigellosis, Hemorrhagic Colitis (E. coli), Norovirus gastroenteritis, and

Salmonellosis must be excluded from working in the food service facility until cleared by a

licensed medical professional.

6. The school lunch manager must be made aware of the five high risk foodborne illnesses and sign

a statement as required in the 2014 PA Food Code; employer must keep the form on file in each

school site.

MONITORING:

The NDS monitor will ensure that a Health Statement is signed and on-file for each school lunch

manager, helper and volunteer assigned to the work site.

CORRECTIVE ACTION:


VERIFICATION AND RECORD KEEPING:

NDS will keep the Health Statements on file for 1 year.

HACCP SOP


12

Holding Cold TCS (Time, Temperature Control for Safety) Foods

PURPOSE: To prevent foodborne illness by ensuring that all TCS (Time, Temperature Control for

Safety) Foods are held according to the proper temperature guidelines.

INSTRUCTIONS:

1. Train school lunch manager on using the procedures in this SOP. Refer to the Using and



3. According to the State health department requirements, based on the 2014 PA Food Code

Keep chilled ingredients for cold foods, such as: cheese sticks, salads at 41ºF or below.

Hold cold foods at 41ºF or below

4. Pre-chill cold serving units (portable milk cooler), if available, verify and record temperatures by

placing a thermometer in cold units.

MONITORING:

1. Use a clean, sanitized, and calibrated bi-metallic stem thermometer to check the temperature of

the food.

2. Take temperatures of foods by inserting the thermometer near the surface of the product, at the

thickest part, and at other various locations.

3. Take temperatures of holding units by placing a calibrated thermometer in the warmest part of a

cold holding unit.

4. For cold foods held for service:

Verify that the temperature of any unit is at 41ºF or below before use.

All cold TCS Foods should be 41ºF or below before putting the food out for service.

Take the internal temperature of the food before service. Do not keep cold foods out of

refrigeration for more than 30 minutes.

CORRECTIVE ACTION:


3. For cold foods, put foods back into refrigeration to keep foods at 41 ºF or cooler.

4. Repair or reset holding equipment before returning the food to the unit, if applicable.

5. Discard the food if it cannot be determined how long the food temperature was above 41 ºF.

RECORD KEEPING:

School lunch Managers will record temperatures of food items and document corrective actions

taken on the Production Record/Log.

HACCP SOP


13

Personal Hygiene

PURPOSE: To prevent contamination of food by foodservice employees.

INSTRUCTIONS:

1. Train school lunch managers and lunchroom aides on using the procedures in this SOP.


3. Follow the Employee Health Policy SOP.

4. Report to work in good health, clean, and dressed in clean attire.

5. Change apron when it becomes soiled. Remove apron when using the restroom.

6. Wash hands properly, frequently, and at the appropriate times.

7. Keep fingernails trimmed, filed, and maintained so that the edges are cleanable and not rough.

Do not wear artificial fingernails and fingernail polish.

8. Do not wear any jewelry except for a plain ring such as a wedding band.

9. Treat and bandage wounds and sores immediately. When hands are bandaged a single-use glove

and/or finger cot must be worn.

10. DO NOT eat, drink, or use tobacco, or chew gum where food or food contact surfaces may

become contaminated.

11. Wear suitable and effective hair restraints while in the kitchen.

MONITORING:

1. NDS monitor will inspect the school lunch manager when they report to work to be sure that the

school lunch manager/s is following this SOP.

2. The NDS monitor will monitor that the school lunch manager is adhering to the personal hygiene

policy during all hours of operation.

CORRECTIVE ACTION:


2. Discard affected food.

RECORD KEEPING:

None required.

HACCP SOP


14

Preventing Cross-Contamination during Storage and Preparation for

Vended Salads & Fresh Fruit

PURPOSE: To reduce foodborne illness by preventing unintentional contamination of food.

INSTRUCTIONS:

1. Train school lunch managers on using the procedures in this SOP.


3. Wash hands properly. Refer to the Washing Hands SOP.

4. Avoid touching ready-to-eat food with bare hands. Refer to Using Suitable Utensils When

Handling Ready-To-Eat Foods SOP.

5. Separate ready-to-eat foods from prepared meals during receiving, storage, and preparation.

6. Thaw foods under refrigeration allowing for sufficient time to adequately thaw the product for

preparation. Other approved thawing methods include:

a. Refrigeration- most preferred method.

b. Cooking- as part of the preparation process of the food

c. Running Cold Water- water must be running and at 70°F or cooler.

7. Separate unwashed fruits and vegetables from washed fruits and vegetables and other ready-to-

eat foods.

8. Use only dry, cleaned, and sanitized equipment and utensils. Refer to Cleaning and Sanitizing

Food Contact Surfaces SOP for proper cleaning and sanitizing procedure.

9. Touch only surfaces of equipment and utensils that will not come in direct contact with food.

10. Store damaged goods in a separate location. Notify NDS immediately for instructions.

MONITORING:

The school lunch manager will continually monitor food storage and preparation to ensure that food

is not cross-contaminated.

CORRECTIVE ACTION:


2. Discard foods found improperly stored.


The school lunch manager will periodically check the storage of foods during hours of operation.

HACCP SOP


15

Receiving Delivery

PURPOSE: To ensure that all food is received fresh and safe when it enters the foodservice

operation and to transfer food to proper storage as quickly as possible.

INSTRUCTIONS:

1. Train warehouse delivery staff and school lunch managers on using the procedures in

this SOP.

2. Follow FDA 2013 Food Code, current PA Food Code, and local health department

requirements.

3. Organize storage areas (refrigerators, freezers, dry storage areas) before deliveries.

4. Compare delivery ticket against products ordered and products delivered.

5. Contact NDS to report damaged product or discrepancies.

MONITORING:

1. Warehouse delivery staff should check frozen foods to ensure that they are all frozen

solid and show no signs of thawing and refreezing. Examples of freezing and thawing

are the presence of large ice crystals or liquids on the bottom of cartons.

2. When food is delivered and school staff is present, check the temperature of

refrigerated foods.

a. Ensure a temperature of 41ºF or below. Milk should be 41ºF or below.

b. For packaged products, insert a food thermometer between two packages

being careful not to puncture the wrapper. If the temperature exceeds 41ºF, it

may be necessary to take the internal temperature before accepting the

product.

3. Check dates of milk, salad, and other perishable goods to ensure safety and quality.

4. Check that the packaging of foods is not broken and is intact.

CORRECTIVE ACTION:

1. Retrain any warehouse delivery staff or school lunch manager found not following

the procedures in this SOP.

2. Report to NDS if the delivery includes:

Frozen foods with signs of previous thawing

Punctured packages

Foods with out-dated expiration dates

Foods that are out of safe temperature zone

RECORD KEEPING:

Record conversation with NDS employee on the delivery ticket. Record damaged entrees or

discrepancies in the number of entrees received on the “school lunch inventory report.”

HACCP SOP


16

Serving Food

PURPOSE: To prevent foodborne illness by ensuring that all foods are served in a sanitary manner.

INSTRUCTIONS:

1. Train school lunch managers on using the procedures in this SOP. Refer to the Using and



3. Follow the Employee Health Policy SOP.

4. Wash hands before putting on gloves, each time the gloves are changed, when changing tasks,

and before serving food. Refer to the Washing Hands SOP.

5. Avoid touching ready-to-eat foods with bare hands.

6. Serve food with clean hands and clean gloves.

7. Return cold foods to the refrigerator as soon as the lunch service is over and/or between lunch

periods if necessary.

8. Discard hot food foods after all children have been served.

MONITORING:

The NDS monitor and the school lunch manager will visually observe that food is being served in a

manner that prevents contamination during all hours of service.

CORRECTIVE ACTION:


2. Discard ready-to-eat food that has been touched with bare hands.

RECORD KEEPING:

None required.

HACCP SOP


17

Storing and Using Poisonous or Toxic Chemicals

PURPOSE: To prevent foodborne illness by chemical contamination.

INSTRUCTIONS:

1. Train school lunch managers who use chemicals on using the procedures in this SOP.

a. Provide annual training on Right-to-Know.


3. Designate a location for storing the Material Safety Data Sheets (MSDS).

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

chemical containers in the MSDS.

5. Label and date all poisonous or toxic chemicals with the common name of the substance.

6. Store all chemicals in a secured (locked) area away from food and food contact surfaces.

7. Maintain an inventory of chemicals.

8. Store only chemicals that are necessary to the operation and maintenance of the kitchen.

9. Mix, test, and use sanitizing solutions as recommended by the manufacturer and the State health

department.

10. Use the appropriate chemical test kit to measure the concentration of sanitizer each time a new

batch of sanitizer is mixed.

11. Do not use chemical containers for storing food or water.

12. Never mix two different chemicals.

13. Use only hand sanitizers that comply with the 2014 PA Food Code.

14. Label and store first aid supplies away from food or food contact surfaces.

15. Chemicals transferred to other containers must be properly labeled with product name and

manufacturer

MONITORING:

NDS monitor and school lunch manager will visually observe that chemicals are being stored,

labeled, and used properly during all hours of operation.

CORRECTIVE ACTION:


2. Discard any food contaminated by chemicals.

3. Label and properly store any unlabeled or misplaced chemicals.


Maintain a current inventory of chemicals.

HACCP SOP


18

Transporting Food for Field Trips

PURPOSE: To prevent foodborne illness by ensuring that food temperatures are maintained during

transportation and contamination is prevented.

INSTRUCTIONS:

1. Train school lunch managers who prepare foods for transport for field trips on using the

procedures in this SOP.


3. If State health department requirements are based on the 2014 PA Food Code:

Maintain the temperature of refrigerated, TCS (Time, Temperature Control for Safety) foods

at 41ºF or below.

4. Use only food carriers for transporting food approved by the National Sanitation Foundation

International (NSFI) or that have otherwise been approved by the state health department.

5. Prepare the food carrier before use:

Ensure that all surfaces of the food carrier are clean.

Wash, rinse, and sanitize the interior surfaces.

Ensure that the food carrier is designed to maintain cold food temperatures at 41ºF.

Place a calibrated stem thermometer in the warmest part of the carrier if used for transporting

cold food. Refer to the Using and Calibrating Thermometers SOP.

6. Store food in containers suitable for transportation. Containers should be:

Rigid and sectioned so that foods do not mix

Tightly closed to retain the proper food temperature

Nonporous to avoid leakage

Easy-to-clean or disposable

Approved to hold food

7. Place food containers in food carriers and transport the food in clean trucks, if applicable, to

remote sites as quickly as possible.

MONITORING:

1. Check the air temperature of the food carrier to ensure that the temperature suggested by the

manufacturer is reached prior to placing food into it.

2. Check the internal temperatures of food using a calibrated thermometer before placing it into the

food carrier. Refer to the Holding Hot and Cold TCS (Time, Temperature Control for Safety)

Foods SOP for the proper procedures to follow when taking holding temperatures.

CORRECTIVE ACTION:


2. Maintain food for field trips in the refrigerator until departure.

3. Discard foods held in the danger zone for greater than 4 hours.


None required.

HACCP SOP


19

Using and Calibrating Thermometers

PURPOSE: To prevent foodborne illness by ensuring that the appropriate type of thermometer is

used to measure internal product temperatures and that thermometers used are correctly calibrated

for accuracy.

INSTRUCTIONS:

1. Train school lunch managers who cook food on using the procedures in this SOP.

2. and local health department requirements.

3. Follow the food thermometer manufacturer’s instructions for use. Use a food thermometer that

measures temperatures from 0 ºF (-18 ºC) to 220 ºF (104 ºC) and is appropriate for the

temperature being taken.

Bimetallic, dial-faced stem thermometers are accurate when measuring temperatures of

thick foods. Stack thin foods for more accurate temperatures. A dimple mark located on the

stem of the thermometer indicates the maximum food thickness that can be accurately

measured.

4. Have food thermometers easily-accessible to foodservice employees during all hours of

operation.

5. Clean and sanitize food thermometers before each use with sanitizer or alcohol prep wipe.

6. Store food thermometers in an area that is clean and where they are not subject to contamination.

MONITORING:

1. School lunch managers will use the ice-point method to calibrate food thermometers.

2. To use ice-point method:

Insert the thermometer probe into a cup of crushed ice.

Add enough cold water to remove any air pockets that might remain.

Allow the temperature reading to stabilize before reading temperature.

Temperature measurement should be 32ºF (+ 2 ºF) [or 0ºC (

+ 1 ºC)]. If not, adjust according

to manufacturer’s instructions.

3. The school lunch manager will check the accuracy of the food thermometers:

At regular intervals (once per week)

Whenever dropped

If used to measure extreme temperatures, such as in an oven

Whenever accuracy is in question.

CORRECTIVE ACTION:


2. For an inaccurate, bimetallic, dial-faced thermometer, adjust the temperature by turning the dial

while securing the calibration nut (located just under or below the dial) with pliers or a wrench.

3. Retrain employees who are using or calibrating food thermometers improperly.

HACCP SOP


20

Using and Calibrating Thermometers, continued


The school lunch manager will record the calibration temperature and any corrective action taken, if

applicable, on the Production Record each time a thermometer is calibrated. The NDS monitor will

verify that the school lunch manager is using and calibrating thermometers properly by making

visual observations of the school lunch manager during the calibration process and all lunch periods.

The NDS monitor will review and initial the Production Record.

HACCP SOP


21

Using Gloves When Handling Ready-to-Eat Foods

PURPOSE: To prevent food borne illness due to hand-to-food cross-contamination.

INSTRUCTIONS:

1. Train school lunch managers on using the procedures in this SOP.


3. Use proper handwashing procedures to wash hands and exposed arms prior to handling food or

at anytime when the hands may have become contaminated. Refer to Hand Washing SOP.

4. Do not use bare hands to handle ready-to-eat foods unless washing fruits and vegetables.

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

Single-use gloves

6. Wash hands and change gloves:

Before beginning food preparation

Before beginning a new task

After touching equipment such as refrigerator doors or utensils that have not been cleaned

and sanitized

After contacting chemicals

When interruptions in food preparation occur, such as when answering the telephone or

checking in a delivery

When handling money

Anytime a glove is torn, damaged, or soiled

Anytime contamination of a glove might have occurred

MONITORING:

NDS monitor will visually observe that the school lunch managers are using and changing gloves at

appropriate times during all phases of preparation and meal service.

CORRECTIVE ACTION:


2. Discard ready-to-eat food touched with bare hands.

RECORD KEEPING:

The NDS monitor will verify that the school lunch manager is using gloves by visually monitoring

the school lunch manager during all phases of preparation and meal service.

HACCP SOP


22

Washing Fruits and Vegetables

PURPOSE: To prevent or reduce risk of foodborne illness or injury by contaminated fruits and

vegetables.

SCOPE: This procedure applies to the lunch manager who prepares or serves food.

INSTRUCTIONS:

1. Train school lunch manager on using the procedures in this SOP.


3. Wash hands using the proper procedure. Refer to the Washing Hand SOP.

4. Wash, rinse, sanitize, and air-dry sinks.

5. Wash all fresh fruit before serving.

6. Wash fresh produce vigorously under cold running water according to the 2014 PA Food Code.

MONITORING:

1. The school lunch manager will visually monitor that fruits and vegetables are being properly

washed.

2. The school lunch manager will check daily the quality of fruits and vegetables in cold storage.

CORRECTIVE ACTION:


2. Remove unwashed fresh fruit from the serving line and replace with another item.

RECORD KEEPING:

None

HACCP SOP


23

WASHING HANDS

PURPOSE: To prevent foodborne illness by contaminated hands.

INSTRUCTIONS:

1. Train ALL school lunch manager’s on using the procedures in this SOP.


3. Post handwashing signs near all handwashing sinks, in food preparation areas, and restrooms.

4. Use designated handwashing sinks for handwashing only. Do not use food preparation, utility,

and dishwashing sinks for handwashing.

a. If using a portable hand wash station be sure water is 100ºF and a sign is posted at the

station.

5. Provide warm running water, soap, and a means to dry hands. Provide a waste container at each

handwashing sink or near the door in restrooms.

6. Keep handwashing sinks accessible anytime employees are present. (Do not block)

7. Wash hands: If no handwashing sink, you must use the restroom.

8. Hands must be washed:

Before starting work

During food preparation

When moving from one food preparation area to another

Before putting on or changing gloves

After using the restroom

After sneezing, coughing, or using a handkerchief or tissue

After touching hair, face, or body

After smoking, eating, drinking, or chewing gum or tobacco

After any clean up activity such as sweeping, mopping, or wiping counters

After touching dirty dishes, equipment, or utensils

After handling trash

After handling money

After any time the hands may become contaminated

9. Follow proper handwashing procedures as indicated below:

Wet hands and forearms with warm, running water at least 100ºF and apply soap.

Scrub lathered hands and forearms, under fingernails, and between fingers for at least 20

seconds. Rinse thoroughly under warm running water.

Dry hands and forearms thoroughly with single-use paper towels.

Turn off water using paper towels.

Use paper towel to open door when exiting the restroom.

10. Follow FDA recommendations when using hand sanitizers. These recommendations are as

follows:

Use only hand sanitizers that comply with the 2014 PA Food Code.

Use hand sanitizers only after hands have been properly washed and dried.

Never use hand sanitizers in place of handwashing.

HACCP SOP


24

WASHING HANDS, continued

MONITORING:

1. The NDS monitor will visually observe the handwashing practices of the school lunch manager.

2. The NDS monitor will visually observe that handwashing sinks are properly supplied.

CORRECTIVE ACTION:


2. Ask school lunch managers that are observed not washing their hands at the appropriate times or

using the proper procedure to wash their hands immediately.

3. Retrain school lunch managers to ensure proper handwashing procedure.

RECORD KEEPING:

None

HACCP SOP


25

Transporting Meals to Classrooms

PURPOSE: To prevent foodborne illness by ensuring that food temperatures are maintained,

contamination is prevented, and food is served in a sanitary manner.

SCOPE: This procedure applies to food service employees and volunteers who transport food from

the kitchen to a classroom.

INSTRUCTIONS: 1. Train lunch manager on using the procedures in this SOP.

2. Follow the FDA 2013 Food Code, PA State 2014 and local health department requirements.

3. Maintain cold food temperatures at 41°F or below and hot food at 135°F or higher.

4. Use only food carriers for transporting food that have been approved by National Sanitation

Foundation International (NSFI) or that have otherwise been approved by the state or local health

department.

5. Prepare the food carrier before use:

Ensure that all surfaces of the food carrier are clean.

Wash, rinse, and sanitize the interior surfaces.

6. Store food in containers suitable for transportation. Containers should: Have a lid.

Easy-to-clean or disposable

Approved to hold food

MONITORING: Monitor temperatures of food using a calibrated thermometer. Refer to the

Holding Cold TCS (Time, Temperature Control for Safety Foods) SOP for the proper procedures to

follow when talking temperatures.

CORRECTIVE ACTION: 1. Retrain any lunch manager or volunteer found not following the procedures in this SOP.

2. Discard foods held in the danger zone for greater than 4 hours.

HACCP SOP


26

Serving Students Identified with Severe Food Allergy

PURPOSE: To prevent an allergic reaction by serving a student food that contains or is

contaminated by an allergen.

SCOPE: This procedure applies to lunch managers who handle, prepare, or serve food. The

procedure also applies to the parents of and students with food allergy who have filed a Medical Plan

of Care with the school and NDS. The students’ healthcare or 504 plan will take precedent over

these general guidelines.

INSTRUCTIONS:

1.Parent/care giver and Student responsibilities:

Parents will submit a Medical Plan of Care form, signed by recognized PA medical authority to the school. Original form will be sent to NDS a copy will remain on file at the school.

Parents will review menu options with RD at NDS. All product information is maintained and kept at NDS.

2.Lunch Manager Responsibilities:

Lunch manager will work with the school nurse to identify students with life-threatening, food allergies.

Provide parent with Medical Plan of Care form and RD’s contact information (email and phone number) at NDS.

Lunch manager will follow all food handling and food preparation procedures to eliminate allergens and reduce the risk of cross-contamination.

Store allergy meal substitutions provided for modified menus separate from other inventories and labeled for the specific student who requires those products.

Wash hands. Refer to Washing Hands SOP.

Clean and sanitize all contact surfaces and equipment before beginning meal preparation.

Lunch manager will remove gloves, wash hands, and put on new gloves before serving students with severe food allergies.

Lunch manager will never hesitate to act if a student inquires about an allergen or reports possible signs of a reaction.

Lunch manager will respect students’ confidentiality and right to privacy to protect the child.

MONITORING:

The NDS monitor and lunch manager will visually observe that all procedures outlines in this SOP

are being followed.

CORRECTIVE ACTION:

Any lunch manager or staff found not following this procedure will be retrained at the time of the

incident. Affected food will be discarded.

HACCP SOP


27

Cleaning and Disinfecting Body Fluid Spills

PURPOSE: This is the standard operating procedure (SOP) for safely and properly responding to all

incidents which require cleanup, disinfecting, and disposal of body fluid spills. Body fluids include vomit,

diarrhea, and blood. It is important to follow procedures as body fluids can potentially carry infectious

agents.

INSTRUCTIONS: 1. Train school lunch managers involved in cleaning and sanitizing food contact surfaces on using these

procedures.


3. Follow manufacturer’s instructions regarding the use of chemicals for cleaning and sanitizing food contact

surfaces. Refer to Storing and Using Poisonous or Toxic Chemicals SOP.

4. Contain the affected area.

Discontinue foodservice operations if spill occurs in food preparation or service areas.

Block off the area of spill from staff and students until cleaned up and disinfected. This

includes all areas within 25 feet of the spill.

Send sick staff and students to the school nurse for assistance.

Put on personal protective equipment such as disposable non-latex gloves.

o May also use disposable gown and/or disposable shoe covers and face mask if

available.

Procedure for cleanup

1. Remove visible body fluid.

Pour sand or liquid spill absorbent material over body fluid spill.

Use a disposable scoop or something similar, and disposable paper towels to remove the

sand and fluid from the affected surfaces.

Dispose of the sand, body fluid, disposable scoop, and paper towels in a plastic garbage

bag

Remove gloves and dispose in plastic garbage bag

Wash hands

2. Clean the affected area.

Put on new disposable gloves, may want to consider double gloving.

Clean the affected area with soap and water using paper towels and/or a disposable mop

head only (mop head must be thrown out after clean up). This includes any surface that

came in contact with the body fluid and any surface that may have been contaminated.

Dispose of paper towels and/or disposable mop head in a plastic garbage bag

Wash hands

3. Sanitize the affected area.

Put on new disposable gloves.

For non-absorbent surfaces (example tile and stainless steel) may use either Chlorine

Bleach or Sanitizer:

HACCP SOP


28

OR

Prepare sanitizer solution in a bucket designated for

chemical use.

Transfer solution to a spray bottle.

o Using the spray bottle with the sanitizer solution, generously apply the sanitizing

solution to any affected surfaces, including surfaces that came into direct contact

with body fluids, and surfaces that may have been contaminated with body fluids,

which are all areas and surfaces within 25 feet of the spill.

o Rinse surfaces with clean water, and paper towels.

o Allow surfaces to air dry.

o Dispose of the paper towels and in a plastic garbage bag.

o Remove gloves and dispose of in plastic garbage bag.

o Wash hands.

4. Discard any potentially contaminated food


Dispose of exposed food may have been contaminated by body fluid(s) in a garbage bag.

Remove gloves, dispose of gloves in a plastic garbage bag

Wash hands

5. Dispose of personal protective equipment and disinfecting materials


Securely tie garbage bag(s) containing all materials disposed on in steps 1-4.

Place garbage bag(s) in a second garbage bag so it is double bagged.

Clean all non-disposable items such as bucket and mop handles with soap and

water, then disinfect. Allow these items to air dry.

Discard the bag(s) in the disposal area identified by school officials.

Remove soiled clothes, if necessary, and place clothes in a separate garbage bag.

Securely tie the garbage bag. Keep clothes in the tied garbage bag until they can

be adequately laundered.

6. Wash hands, arms, and face with soap and water in a restroom sink or hand sink. Put on

clean clothing when necessary.

MONITORING: 1. The NDS monitor and lunch manager will visually observe that all procedures outlined in this SOP

are being followed.

2. Ensure that lunch managers are educated on illnesses and symptoms that must be reported to

managers.

Chlorine Bleach Solution

Mix 25 tablespoons (1.5

cups) of bleach with 1

gallon of water

Transfer to a spray bottle

Sanitizing Solution

Mix 2 tables of Steramine

tablets with 1 gallon of

water

HACCP SOP


29

CORRECTIVE ACTION:

1. Any lunch manager or staff found not following this procedure will be retrained at the time of the

incident. Affected food will be discarded.

2. Replace expired/out-of-date supplies

HACCP SOP


30

SCHOOL LUNCH PROGRAM

FOOD SAFETY CHECKLIST

Date________________________ Observer______________________________________

Directions: Use this checklist monthly. Determine areas in your operations requiring corrective action.

Record corrective action taken and keep completed records in a notebook for future reference.

PERSONAL HYGIENE Yes No Corrective Action

School lunch managers wear clean and proper attire including shoes. □ □ ________________

Effective hair restraints are properly worn. □ □ ________________

Fingernails are short, unpolished, and clean (no artificial nails). □ □ ________________

Jewelry is limited to a plain ring, such as wedding band; no watch

and no bracelets. □ □ ________________

Hands are washed properly, frequently, and at appropriate times. □ □ ________________

Burns, wounds, sores or scabs, or splints and water-proof bandages

on hands are bandaged and completely covered with a foodservice

glove while handling food. □ □ ________________

Eating, drinking, chewing gum, smoking, or using tobacco are

allowed only in designated areas away from preparation, service,

storage and ware washing areas. □ □ ________________

School lunch managers use disposable tissues when coughing

or sneezing and then immediately wash hands. □ □ ________________

School lunch managers appear in good health. □ □ _________________

Hand sinks are unobstructed, operational, and clean. □ □ _________________

Hand sinks are stocked with soap, disposable towels, and warm water. □ □ ________________

A handwashing reminder sign is posted. □ □ ________________

Restrooms are operational and clean. □ □ ________________

FOOD PREPARATION Yes No Corrective Action

All food stored or prepared in facility is from approved sources. □ □ ________________

Food equipment utensils, and food contact surfaces are properly

washed, rinsed, and sanitized before every use. □ □ ________________

Frozen food: (juice and other cold side items) is thawed under

refrigeration, or in cold running water. □ □ ________________

Frozen food (hot entrees and side items) are kept frozen in the

freezer until placed in the oven for cooking. □ □ ________________

Thawed food is not refrozen. □ □ ________________

Procedures are in place to prevent cross-contamination. □ □ ________________

Food is handled with single use gloves. □ □ ________________ Only enough food is prepared for each lunch period, to limit the time

it is in the temperature danger zone. □ □ ________________

HACCP SOP


31

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 Corrective Action

Cooking is done in small batches, according to lunch periods, to an

internal temperature of 165 ºF. Cooking is scheduled so □ □ ________________

that hot foods are ready no more than 10 minutes prior to serve time.

COLD HOLDING Yes No Corrective Action

Refrigerators are kept clean and organized. □ □ ________________ Temperature of cold food being held is at or below 41ºF. □ □ ________________

Food is protected from contamination. □ □ ________________

REFRIGERATOR, FREEZER, AND MILK COOLER Yes No Corrective Action

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. □ □ ________________

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 of each day. □ □ ________________

FOOD STORAGE AND DRY STORAGE Yes No Corrective Action

Temperatures of dry storage area is between 50ºF and 70ºF or

State public health department requirement. □ □ ________________

All food and paper supplies are stored 6 to 8 inches off the floor. □ □ ________________

The FIFO (First In, First Out) method of inventory management is used. □ □ ________________

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. □ □ ________________

HACCP SOP


32

CLEANING AND SANITIZING Yes No Corrective Action

Three-compartment sink is properly set up for ware washing. □ □ ________________

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 using a chemical sanitizer, it is mixed correctly and a sanitizer strip is used to test chemical concentration. □ □ ________________

Lunch trays are allowed to air dry. □ □ ________________

Wiping cloths are stored in sanitizing solution while in use. □ □ ________________

UTENSILS AND EQUIPMENT Yes No Corrective Action

Work surfaces are clean. □ □ ________________

Work surfaces are cleaned and sanitized between uses. □ □ ________________

Thermometers are cleaned and sanitized after each use. □ □ ________________

Thermometers are calibrated on a routine basis. □ □ ________________

Drawers and racks are clean. □ □ ________________

GARBAGE STORAGE AND DISPOSAL Yes No Corrective Action

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. □ □ ________________

Health Awareness Policy Food Employee Reporting

HACCP SOP


33

The purpose of employee reporting is to ensure that Food Employees notify the Person

in Charge when they experience any of the conditions listed so that the Person in Charge can

take appropriate steps to prevent the transmission of food borne illness.

Symptoms to be reported:

1. Diarrhea 2. Vomiting 3. Jaundice 4. Sore throat with fever 5. Lesions containing pus on the hand, wrist, or an exposed body part (such as boils and

infected wounds, however small)

Medical Diagnosis to be reported:

Note: A household member either diagnosed or exposed to any confirmed outbreak of

the following:

1. Typhoid fever (Salmonella Typhi) 2. Shigellosis (Shigella spp.) 3. Shiga toxin-producing Escherichia coli infection 4. Hepatitis A 5. Norovirus 6. Salmonella

How to Handle Employee Illness:

IF: Then:

The food handler has a sore

throat with a fever Restrict-the foodhandler from working with or around food

The foodhandler has at least

one of these symptoms:

Vomiting

Diarrhea

Lesions-infected

Exclude the foodhandler from the operation.

Before returning to work, a foodhandler who vomited, or had diarrhea,

or has had an infected lesion must meet one of these requirements.

No symptoms for at least 24 hours or have a written release

from a medical practitioner.

Foodhandlers with jaundice must have a written release from a

Dr. before returning to work.

Foodhandler diagnosed with a

foodborne illness caused by one

of these pathogens:

Salmonella typhi

Shigella spp.

Shiga toxin-producing

E.coli

Hepatitis A

Norovirus

Jaundice

Exclude- the foodhandler from the operation. Notify the local regulatory

authority.

Work with the foodhandler’s medical Dr. and or regulatory authority to

decide when the person can go back to work.

HACCP SOP


34

PURPOSE: To prevent employees who have been exposed to or are ill from

foodborne illness from working around food and transmitting the illness to others.

INSTRUCTIONS: 1. Train ALL foodservice employees on using the procedures in this SOP. 2. The Health Awareness Policy must be posted on site. 3. Follow FDA 2013 Food Code, PA State 2014 section 2-201.11 and local health department

requirements. 4. Employees who are ill with fever, vomiting, diarrhea, sore throat with fever, certain cuts and

lesions, infected wounds on the hands, wrists or other body parts must report illnesses to the Person in Charge.

5. Employees who have been diagnosed with the following must inform the Person in Charge; and the Person in Charge shall notify the Health Department when a food employee is diagnosed with the following: jaundice, Norovirus, Hepatitis A, Shigella, Shiga toxin-producing Escherichia coli (E.coli), Salmonella and must be excluded from working in the food service facility until cleared by a licensed medical professional.

CORRECTIVE ACTION:

1. Retrain any foodservice employee found not following the procedures in this SOP.

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