SOP. Sanitizing. the water clean. For a hot water machine again. achieved on the to disposable. available. For a chemical

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1 Summary f s fr HACCP-Based s Cleaning and Sanitizing Fd Cntact Surfaces 1. Retrain any schl nutritin emplyee fund nt fllwing the 2. Wash, rinse, and sanitize dirty fd cntact surfaces. Sanitize fd cntact surfaces if it is discvered that the surfaces were nt prperly sanitized. Discard fd that cmes in cntact with fd cntact surfaces that have nt been sanitized prperly. 3. In a 3-cmpartment sink: Drain and refill cmpartments peridically and as needed t keep the water clean. Adjust the water temperature by adding ht water until the desired temperature is reached. Add mre sanitizer r water, as apprpriate, until the prper sanitizer cncentratin is achieved. 4. In a dishmachine: Drain and refill the machinee peridically and as needed t keep the water clean. Cntact the apprpriate individual(s) t have the machine repaired if the machine is nt reaching the prper wash temperature indicated n thee data plate. Fr a ht water sanitizing dishmachine, retest by running the machine again. If the apprpriate surface temperaturee is still nt achieved n the secnd run,, cntact the apprpriate individual(s) t have the machine repaired. Wash, rinse, and sanitize in the 3- cmpartment sink until the machine is repaired r use dispsable single service/single-use items if a 3-cmpartment sink is nt available. Fr a chemical sanitizing dishmachine, check the level f sanitizer remaining in bulk cntainer. Fill, if needed. Prime the machine accrding t the manufacturer s instructins t ensure that the sanitizer is being pumped thrugh the machine. Retest. If the prper sanitizer cncentratin level is nt achieved, stp using the machine and cntact the apprpriate individual(s) t have it repaired. Use a 3-cmpartment sink t wash, rinse, and sanitize until the machine iss repaired. 1

2 e Actins fr HACCP-Based s, cntinued Cntrlling Time and Temperature During Preparatin Cking Pint ( CCP) Cling Pint (CCP) Date Marking Ready-t-Eat Time/Temperature Cntrl fr Safety Fds Emplyeee Health Plicy Handling A Fd Recall 2. Begin the cking prcess immediately after preparatin is cmplete fr any fds thatt will be served ht. 3. Rapidly cl ready-t-eat fds r fds that will be cked at a later time. 4. Immediately return ingredientss t the refrigeratr if the anticipated preparatin cmpletin time iss expected t exceed 30 minutes. 5. Discard fd held in the temperature danger zne fr mre than 4 hurs. 2. Cntinue cking fd until the internal temperature reaches the required temperature. 2. Reheat cked, ht fd t 1655 ºF fr 15 secnds and start the cling prcess again using a different cling methd when the fd is: Abve 70 ºF and 2 hurs r less int the cling prcess; and Abve 41 ºF and 6 hurs r less int the cling prcess. 3. Discard cked, ht fd immediately when the fd is: Abve 70 ºF and mre than 2 hurs int the cling prcess; r Abve 41 ºF and mre than 6 hurs int the cling prcess. 3. Use a different cling methdd fr prepared ready-t-eatt fds when the fd is abve 41 ºF and less than 4 hurs int the cling prcess. 4. Discard prepared ready-t-eat fds when the fd is abve 41 ºF and mre than 4 hurs int thee cling prcess. 2. Fds that are nt date markedd r that exceed the 7-day time perid will be discarded. T be determined by schl fficials and state r lcal healthh department. 2. Determine if the recalled prduct is t be returned and t whm, r destryed and by whm. 3. Ntify feeding site staff f prcedures, dates, and ther specific directins t be fllwed fr the cllectin r destructin f the recalled prduct. 4. Cnslidate the recall prduct as quickly ass pssible, but n later than 30 days after the recall ntificatin 5. Cnfrm t the recall ntice using the fllwing steps: 2

3 Actins fr HACCP-Based s, cntinued Handling A Fd Recall, cntinued Reprt quantity and site where prduct is lcated t manufacturer, distributr, r State agency fr cllectin. The quantity and lcatin f the affected USDA Fds must be submitted t the State Distributing Agency within 10 calendars days f the recall. Obtain the necessary dcuments frm the State Distributing Agency fr USDA Fds. Submit necessary dcumentatin fr reimbursemen nt f fd csts. Cmplete and maintain alll required dcumentatin related t the recall including: Recall ntice Recrds f hw fd prduct was returned r destryed Reimbursable csts Public ntice and media cmmunicatins Ht and Cld Hlding fr Time/Temperature Cntrl fr Safety 2. Fr ht fds: Fds Reheat the fd t 165 ºF fr 15 secnds if the temperature is fund t be belw 135 ºF and the last temperature measurement was 135 ºF r higher and taken within the last 2 hurs. Repair r Pint (CCP) reset hlding equipment befre returning the fd t the unit, if applicable. Discard the fd if it cannt be determined hw lng the fd temperature was belw 135 ºF. 3. Fr cld fds: Rapidly chill the fd using an apprpriate cling methd if the temperature is fund t be abve 41 ºF and the last temperature measurement was 41 ºF rr belw and taken within the last 2 hurs: Place fd in shallw cntainerss (n mre than 2 inches deep) and uncvered n the tp shelf in the back f the walk-in r reach-in cler. Use a quick-chill unit like a blastt chiller. Stir the fd in a cntainer placed in an ice water bath. Add ice as an ingredient. Separate fd int smaller r thinner prtins. 4. Repair r reset hlding equipment befre returning the fd t the unit, if applicable 5. Discard the fd if it cannt bee determined hw lng the fd temperature was abve 41 ºF. 3

4 Actins fr HACCP-Based s, cntinued Persnal Preventing Cntaminatin at Fd Bars Preventing Crss Cntaminatin during Strage and Preparatin Receiving Deliveries Reheating Time/Temperature Cntrl fr Safety Fds Pint (CCP) Serving Fd Hygiene 1. Retrain any schl nutritin emplyee fund nt fllwing this prcedure. 2. Discard affected fd. 2. Remve and discard cntaminated fd. 3. Demnstrate t custmers hw t prperly use utensils. 4. Discard the fd if it cannt bee determined hw lng the fd temperature was abve 41 ºF r belw 135 ºF. 2. Separate fds fund imprperly stred. 3. Discard ready-t-earaw meat, r raw pultry.. fds that are cntaminated by raw eggs, raw fish, 2. Reject the fllwing: Frzen fds with signs ff previus thawing Cans that have signs f deteriratin, such as swllen sides r ends, flawed seals r seams, dents, r rust Punctured packages Fds with ut-dated expiratin dates Fds that are ut f safe temperature zne r deemed unacceptable by the established rejectin plicy 2. Cntinue reheating and heatingg fd if the internal temperature des nt reach the required temperature. 2. Replace imprperly handled plates, cups, rr utensils. 3. Discard ready-t-eat the crrective actins identified in the Washing Hands; Using Suitable Utensils When Handling Ready-T-Eat Fds; Date fd that has been tuched with bare hands. 4. Fllw Marking Ready-t-Eat, Time/Temperature Cntrl fr Safety Fds; Cling Time/Temperature Cntrl fr Safety Fds; and Ht and Cld Hlding fr Time/Temperature Cntrl fr Safety Fds s. 4

5 Actins fr HACCP-Based s, cntinued String and Using Pisnuss r Txic Chemicals Transprting Fds t Remte Sites (Satellitee Kitchens) Using and Calibrating a Thermmeter Using Suitable Utensils When Handling Ready-t-Eat Fds Using Time Alne as a Public Health Cntrl Pint (CCP) Washing Fruits and Vegetables 2. Discard any fd cntaminatedd by chemicals. 3. Label and/r prperly stre any unlabeled r misplaced chemicals 2. Cntinue heating r chilling fd carrier if the prper air temperaturee is nt reached. 3. Reheat fd t 165 ºF fr 15 secnds if the internal temperature f ht fd is less than 135 ºF. Refer t the Reheating Time/Temperature Cntrl frr Safety Fds 4. Cl fd t 41 ºF r belw using a prper cling prcedure if the internal temperature f cld fd is greater than 41 ºF. Refer t the Cling Time/Temperature Cntrl fr Safety Fds fr the prper prcedures t fllw when cling fd. 5. Discard fds held in the danger zne fr greater than 4 hurs. 2. Fr an inaccurate, bimetallic, dial-faced thermmeter, adjust the temperature by turning the dial while securing the calibratin nut (lcated just under r belw the dial) with pliers r a wrench. 3. Fr an inaccurate, digital thermmeter with a reset buttn, adjust the thermmeter accrding t manufacturer s instructins. 4. If an inaccurate thermmeter cannt be adjusted n-site, discntinue using it, and fllw manufacturer s instructins fr having the thermmeter calibrated. 5. Retrain emplyees wh are using r calibrating fd thermmeters imprperly. 2. Discard ready-t-eat any schl nutritin emplyee fund nt fllwing the fd tuched with bare hands. 1. Retrain 2. Discard unmarked r unidentified fd r fd that is nted t exceed the 4-hur limit. 2. Remve unwashed fruits and vegetables frm service and wash immediately befre being served. 3. Label and date fresh cut fruits and vegetables. 4. Discard cut melns held after 7 days. 5

6 Actins fr HACCP-Based s, cntinued Washing Hands 1. Retrain any schl nutritinn emplyee fund nt fllwing the 2. Ask emplyees that are bserved nt washing their hands at the apprpriate times r using the prper prcedure t wash their hands immediately. 3. Retrain emplyee t ensure prper handwashing prcedure. 6