Standard Operating Procedure Los Angeles Unified School District Food Services Division

Transcription

1 Standard Operating Procedure Los Angeles Unified School District Food Services Division SOP#: HACCP 3-1 Author: Stephanie Gillenberg Date: 11/30/09 Major Process HACCP Process Food Storage Procedures Sub Process I. Process/Scope Overview: The purpose of this procedure is to outline food storage requirements preventing contamination and deterioration of food while in storage and to ensure inventory is rotated and the oldest supplies are used first. II. Policies: A. Food must be kept securely stored and locked with only authorized personnel having access. B. Products must be rotated using the First-In, First-Out (FIFO) method for refrigerated, frozen and dry storage to ensure that the oldest inventory is used first. C. Review all labels on boxes and products for the appropriate method of storage. 1. Temperature 2. Expiration date D. Expiration dates on packaging must be adhered to and products with expired dates must be discarded. E. Time and Temperature Control Safety must be practiced (see SOP #4-3 Time and Temperature Control Procedures ). If time and temperature control safety measures are not followed properly, product must be discarded. F. Deliveries must be moved to their appropriate storage area immediately upon delivery. G. Food from outside sources must not be stored, prepared, heated or used in cafeterias. H. It is the School Food Service Manager s ultimate responsibility to ensure that all guidelines and policies regarding food storage procedures are followed by food service staff. I. Refrigerator air temperature should be 39 degrees F or lower to maintain the internal temperature of refrigerated perishable items at 41 degrees F. J. Freezer air temperature should be 0 degrees F or lower. K. Dry storeroom temperature should be between 50 degrees F and 70 degrees F with 50-60% relative humidity. L. Employee dressing rooms cannot be used for food or paper good storage. M. Store food according to the required minimum internal cooking temperature to prevent cross contamination. 1. Raw meat, poultry, and fish must be stored on the bottom shelves. 2. Precooked and ready to eat foods such as raw produce, beverages, dairy products and bread items should be stored on top shelves. 3. Protect by covering and storing washed, cut produce above unwashed, uncut fresh produce. N. Defrost freezers regularly. Food Storage Procedures SOP /30/09

2 III. Procedures: A. Upon delivery all food products must be labeled with the date it was received (MM/DD/YY). For example if product was received on January 8 th, 2009, the label must read: 01/08/09. B. All products must be rotated using the First-In First-Out (FIFO) method for refrigerated, frozen and dry storage to ensure the oldest inventory is used first. 1. Ex: Milk cartons dated 01/10/09 must be placed on a shelf in front of the milk cartons dated 01/18/09 to insure the older product is used first. C. All expiration dates must be monitored and products used by the manufacturer s use-by dates. 1. All expired products must be discarded. 2. SFSM must ensure that any expired product is not stored or served. D. If food is removed from its original packaging, it must be put into a clean sanitized container with an airtight covering. 1. The container must be labeled on the sides and the lid with the name of the item and the expiration date. E. All potentially hazardous foods must be kept out of the temperature danger zone. F. Deliveries must be checked upon arrival. 1. A sampling of frozen food products must have temperature verified. 2. Deliveries must be checked against the invoice with Food Order forms or the Receiving Ticket (CMS). 3. All deliveries must be put away upon arrival to prevent any food item sitting in the temperature danger zone. G. Storage areas (refrigerators and freezers) must be checked every morning to insure proper temperatures are being logged. H. Place all food items in their appropriate storage area. 1. Do not store food near chemicals or in mop rooms, janitor s closets or outdoor sheds. I. All food storage areas must be kept clean and dry. 1. The School Food Service Manager must develop a cleaning schedule to ensure that the storage area is properly maintained and food services staff follow the procedures outlined in the SOP #5-1 Cleaning and Sanitizing Food Contact Surfaces & Stationary Equipment. J. All carts, racks, and dollies must be maintained and cleaned according to the instructions in SOP #5-1 Cleaning and Sanitizing Food Contact Surfaces & Stationary Equipment. K. All food must be stored on shelves or racks that are a minimum of 6 inches off the floor, 18 inches below the ceiling and away from the walls. L. Hanging thermometers must be visibly placed in the warmest area of the refrigerator/freezer (usually near the door). M. Minimize the amount of time the refrigerator and freezer doors are open. 1. Frequent or prolonged opening of doors allows warm air inside, causing an increase in the internal temperature of the refrigerator or freezer. As a result the internal temperature will rise. N. Dry food must be kept away from direct sunlight. O. Dry storage must be kept clean and organized. 1. Storerooms must be cleaned weekly including all shelving. 2. Do not use shelf liners. Food Storage Procedures SOP /30/09

3 P. Before any deliveries, clean shelves in all storage areas and discard any expired products. 1. Complete the Damaged or Discarded Product Log to account for the expired items. For CMS sites, enter the Inventory Adjustment into CMS. IV. Responsible Individuals/Department: A. School Food Service Manager B. Senior Food Service Worker C. Food Service Staff V. Frequency/Timing: A. Daily VI. VII. Record Keeping Requirements: A. Damaged or Discarded Product Log B. CMS Inventory Adjustment C. Refrigerator and Freezer Temperature Log D. Equipment Cleaning Schedule E. End of the Month Inventory Form F. Monthly Cafeteria Sanitation Checklist G. LAUSD Food Services Division Bi-Annual Sanitation Checklist Monitoring: A. The School Food Service Manager (SFSM) or designee will inspect the food storage areas before deliveries are received and complete the Monthly Cafeteria Sanitation Checklist. B. The SFSM will ensure that FIFO is being followed and that all expired items are discarded. C. The SFSM or designee will check the temperature of refrigeration units every morning and record it on the Refrigerator and Freezer Temperature Log. D. The SFSM or designee will check and insure that pre-packaged food items that have been served are not returned to the cafeteria. E. The SFSM or designee will verify that all food service employees are adhering to the food storage guidelines outlined in this SOP. F. The Area Food Services Supervisor will complete the Bi-Annual Sanitation Checklist to ensure that the food service employees are following proper food storage procedures. VIII. Corrective Action: A. Stored dry goods will be inspected for signs of spoilage or contamination. If the product has not been contaminated or started to spoil, it will be moved to its proper storage location. B. Refrigerated and frozen storage items that have been exposed to the temperature danger zone for longer than 2 hours should be discarded. C. Frozen items that have thawed or partially thawed, should not be refrozen. If the item can be cooked or served from a refrigerated state, it can be used. However, if the item can only be cooked from a frozen state or served frozen, it must be discarded and the SFSM or designee must fill out the Damaged or Discarded Product Log. For CMS sites, this information is entered into Inventory Adjustment. Food Storage Procedures SOP /30/09

4 D. SFSM must immediately report to their AFSS is they have any products that have reached their expiration. E. Products that have reached the expiration date must be disposed of properly in accordance with local, state and federal regulations. F. SFSM must follow the HACCP plan and food safety guidelines. G. Employees storing food improperly will immediately be provided coaching and development regarding proper storage. Food Storage Procedures SOP /30/09

5 IX. Related Training and Recommended Classes: A. Approved and Accredited Food Safety Course B. Monthly Sanitation and Safety Training C. Area Food Services Supervisor Monthly Manager Meetings X. Related Documents/Reference Material: A. HACCP Manual B. Food Safety Course Curriculum C. SOP # 4-3 Time and Temperature Control Procedures D. SOP # 5-1 Cleaning and Sanitizing Food Contact Surfaces and Stationary Equipment E. Expired or Outdated Food Operational Practices Annual Notice F. California Retail Food Code XI. Key Words (for Indexing): A. HACCP B. Sanitation and Safety C. Storage D. Temperature Food Storage Procedures SOP /30/09

6 I. Revision History Action Date Name A. Created 11/30/09 S. Gillenberg Submitted for LAUSD Review mm/dd/yy Added Comments From 01/11/10 L. Boyer, R.D., M.P.H. Added Comments From 11/18/2013 K. Goebel, D. Soto, L. Benavidez Added Comments From mm/dd/yy II. LAUSD Approval Authorized by: Authorized by: (Laura Benavidez/Deputy Director) (Name/Title) Date: 11/18/13 Date: Food Storage Procedures SOP /30/09