Haccp

FWCS
Nutrition Services:

HACCP MANUAL

Table of Contents
Resources ........................................................................................................................................1
Recipes Sorted by Process .............................................................................................................2
Critical Control Points..................................................................................................................8
Employee Training SOP..............................................................................................................11
Reporting Employee Illness and Injury SOP ............................................................................13
Personal HygieneSOP.................................................................................................................16
Handwashing and Glove Use SOP .............................................................................................19
Using a Thermometer SOP .........................................................................................................22
Purchasing SOP...........................................................................................................................25
Receiving Food SOP ....................................................................................................................27
Storing Food SOP ........................................................................................................................30
Thawing FoodSOP......................................................................................................................34
Preparing Food SOP....................................................................................................................36
Cooking Food SOP.......................................................................................................................39
CookingFood in a Microwave SOP ...........................................................................................42
Holding Food SOP .......................................................................................................................44
Serving Food SOP ........................................................................................................................47Transporting Food SOP ..............................................................................................................49
Cooling Food SOP........................................................................................................................51
Reheating Leftovers SOP............................................................................................................53
Storing Non-Food Supplies SOP ................................................................................................55
Using Hazardous Materials SOP................................................................................................57
Warewashing SOP.......................................................................................................................60
Cleaning and Sanitizing the Kitchen SOP.................................................................................63
Cleaning and Sanitizing Equipment SOP..................................................................................68
Controlling Pests SOP .................................................................................................................71Monitoring Visitors SOP.............................................................................................................74
Responding to a Physical Hazard or Foodborne Illness Complaint SOP...............................76
Food Safety Checklist ..................................................................................................................78
Employee Training...