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Food Safety Plan (School & Facility)

1. n Pages 18 19 O 6 Facility and Equipment Maintenance i Page 20 El 7 Approved Food SOUlce p i iila era Page 21 O 8 Handling a Food Recalli rr Page 22 O 9 Receiving DEliVveries aacol eil Pages 23 24 m kako eela FOOD EEE illa Pages 25 26 O 11 Storing and Using Chemicals ecccsceeeeesseeceeeseeeeeeeeeeeeeeeeeeseeeeeeneaes Page 27 O 12 Washing amp and Handling Fresh Fruits and Vegetables Page 28 O 13 Thawirigcs reader lai Page 29 I 14 Controlling Time and Temperature During Preparation Page 30 15 Preventing Cross Contamination During Storage and Preparation Page 31 O 16 Date Marking Ready to Eat Potentially Hazardous FoodS Page 32 O 17 Holding Potentially Hazardous FoodS Pages 33 34 18 Transporting Food to Remote Sites Satellite Kitchens Pages 35 36 El19 Serving Food cr lilla Page 37 I 20 Preventing Cross Contamination at Food Bars Self Service Page 38 I 21 Cleaning and Sanitizing Food Contact Surfaces Pages 39 41 El 22 Wipmg CIotis ssntcorsia ine Page 42 I 23 Using Time As Public Health Control for Potentially Hazardous FOOdSs lilla iaia Page 43 44 Specific to Menu ltems Categorized in Process 2 I 24 Cooking Potentially Hazardous FOOd ii Page 45 25 Rehe
2. Important Terms Control Measure Any action or activity that can be used to prevent eliminate or reduce an identified hazard Control measure determined to be essential for food safety are include in the flow charts on pages 4 Di Corrective Action An activity that is taken by a person whenever a critical limit is not met Critical Control Point CCP An operational step in a food preparation process at which control can be applied and is essential to prevent or eliminate a hazard or reduced it to an acceptable level Critical Limit One or more prescribed parameters that must be met to ensure that a CCP effectively controls a hazard Cross Contamination The transfer of harmful substances or disease causing micro organisms to food by hands food contact surfaces sponges cloth towels and utensils that touch raw food are not cleaned and then touch ready to eat foods Cross contamination can also occur when raw food touches or drips onto cooked or ready to eat foods Danger Zone The temperature range between 41 F and 135 F that promotes rapid growth of pathogenic micro organisms Exclude To prevent a person from entering areas where food and equipment is stored and where food is prepared and served Hazardous Analysis and Critical Control Point HACCP A prevention based food safety system that identifies and monitors specific food safety hazards that can adversely affect the safety of food Inter
3. 2 Meet with the person in charge to receive training on basic food safety This training will include proper hand washing procedures The person in charge at each of the school serving locations will obtain Department of Health and Family Services Restaurant Manager Certification and keep this current certification current Note School agencies that are not under contract with a food service management company are not required to meet Wisconsin Food Code regulations regarding Restaurant Certification However this certification is highly recommended for the person in charge at each serving sites Receive training on following the standard operating procedures specific to their job assignments in school food service On going Food Safety Training 1 Training needs of employees volunteers student workers will be identified prior to the start of each school year The needs are based on observations corrective actions that were required and or recommendations by sanitarian during recent food safety inspections Training calendar will be completed prior to the start of each school year Appropriate resources used in the training activities including videos DVDS pre planned lesson and or guest speakers Source of materials for the training activities include those distributed by U S Department of Agriculture and National Food Service Management Institute Safe Food Crew City of Madison and the National Restaurant Association s N
4. SOP 1 Avoid touching ready to eat foods with bare hands Refer to the No Bare Hand Contact When Handling Ready To Eat Foods Glove Use SOP 3 Handle plates or trays by the edge or bottom cups by the handle or bottom and utensils by the handles Store utensils with the handles up or by other means to prevent contamination Hold potentially hazardous food at the proper temperature Refer to Holding Potentially Hazardous Foods SOP 17 Serve food with clean and sanitized utensils or by using hands covered with clean disposable gloves Place utensils in upright container with handles presented to customer Set out napkins for customers in proper dispenser 12 Date mark and cool potentially hazardous foods or discard leftovers Refer to Date Marking Ready to Eat Potentially Hazardous Foods SOP 16 and Cooling Potentially Hazardous Foods SOP 26 Corrective Action 1 2 3 Retrain any food service employee volunteers who do not follow the procedures in this SOP Replace improperly handled trays and eating utensils Wash rinse sanitize and air dry if multi use type Discard single use type Discard ready to eat food that has been touched with bare hands KK vA School Nutrition Team WI Dept of Public Instruction Page 37 20 Preventing Cross Contamination at Food Bars Self Service Standard Operating Procedure nm 10 11 12 13 14 15 Food service e
5. Usea clean sanitized and calibrated probe thermometer to measure the temperature of the food prior to placing in storage units 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 Take temperatures of foods by inserting the thermometer near the surface of the product at the thickest part and at other various locations For cold foods held for service e Take the internal temperature of the food before placing it into any walk in cooler or reach in cold holding unit e Chill food in accordance with the Cooling Potentially Hazardous Foods SOP 25 if the food is not 41 F or below e Verify that the air temperature of any cold holding unit is at 41 F or below before use and at least every 4 hours thereafter during all hours of operation For hot foods held for service e Verify that the air water temperature of any unit is at 135 F or above before use e Reheat foods in accordance with the Reheating Potentially Hazardous Foods SOP 27 e Heat hot potentially hazardous foods to 135 F or above before placing the food out for display or service e 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 if applicable Monitoring and Record Keeping Food service employees will record temperatures of food items and document correc
6. F e Final rinse pressure 15 25 psi School Facility Manual Warewashing Log prototype Month 20 Date Meal Initials Sanitizer Concentration WaterTemp Attach Sanitizer Test Strip Here if applicable Corrective Action ive E Dl wl e wel e e eee cn Ce CO CO CO in Cel Cel Gn ive i Page 68 oS w Complete this form prior to each meal Use either hot water immersion sanitation water temperature of 171 F or chemical sanitation mixed at proper concentration testing with appropriate test strip Record date initials final rinse temperature OR test strip If temperatures are outside the acceptable range or chemical test strips indicate improper concentration indicate corrective action Temperature Standards Wash temperature 110 F Rinse temperature 110 F Final rinse temperature at least 171 F or Chemical sanitizer at proper concentration Page 69 oS Training of Food Service Staff VVolunteers Student Workers The job title will provide arranged for training of food service staff volunteers and or student workers as part of orientation annual in service and other times during the school year New Employee Volunteer Student Workers Other School Personnel Orientation All employees and volunteers involved in food preparation and service will 1
7. oven cleaner are stored separately to minimize dangerous chemical reactions Bleach and ammonia are stored separate from each other Corrective Action Discard any food contaminated by chemicals Label and or properly store any unlabeled or misplaced chemicals Remove chemicals that are no longer used in food service _ KK vA School Nutrition Team WI Dept of Public Instruction Page 27 12 Washing and Handling Fresh Fruits Vegetables Standard Operating Procedure D o g 11 Food service employees and volunteers who prepare or serve food are trained how to properly wash and store fresh fruits and vegetables Wash hands using the proper procedure Refer to hand washing SOP 1 Note if packaged fruits and vegetables are labeled as being previously washed and ready to eat are not required to be washed Do not wash to limit contamination Wash rinse sanitize and air dry all food contact surfaces equipment and utensils that will be in contact with washed produce such as cutting boards knives and sinks Wash all raw fruits and vegetables thoroughly before combining with other ingredients including e Unpeeled fresh fruit and vegetables that are served whole or cut into pieces e Fruits and vegetables that are peeled and cut to use in cooking or served ready to eat Wash fresh produce vigorously under cold running water Scrub the surface of firm fruits or vegetables such as apples melons or potato
8. 165 F for 15 seconds e Raw or Ground poultry e Left over potentially hazardous foods e Food items prepared on prior days complex 4 Use aclean sanitized and calibrated thermometer Use probe type thermometer for thin items Do not stack thin items to obtain temperature reading 5 Avoid inserting the thermometer into pockets of fat or near bones when taking internal cooking temperatures 6 Take at least two internal temperatures from each batch of food by inserting the thermometer into the thickest part of the product usually the center 7 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 Monitoring and Recordkeeping Temperatures will be taken at the end point of cooking and recorded on production records or logs These logs will be monitored by a supervisory employee to ensure that the temperatures meet the minimum standards Keep temperature logs for one year after second annual inspection Corrective Action Continue cooking food until the internal temperature reaches the required temperature Modify the cooking process to achieve the correct time and temperature an Prop o Pa S Z School Nutrition Team WI Dept of Public Instruction Page 45 25 Re heating Fully Cooked Commercially Processed Potentially Hazardous Foods Products Standard Operating Procedure 1 Food service employees volunteers w
9. Retention of Records Page 54 Records USE DY SING pte tri aliis a E A EEA Pages 55 67 EMPLOYEE HEALTH TRAINING New Employee Volunteer Orientation amp Ongoing Training Page 68 New Employee Volunteer Orientation Agreement Page 69 Training Galendafiz rraslra do ara alpini A a Page 70 In service Training Session Roster Page 71 REVIEW OF FOOD SAFETY PLAN amp CHECKLIST Page 72 74 IMPORTANT TERMS Pages 75 76 8 24 06 Food Safety Plan This plan was developed month and year by name job title and place of employment e g sponsor and or school Assistance was provided by names This food safety plan is based on USDA Guidance for School Food Authorities Developing a School Food Safety Program Based on the Process Approach to HACCP Principles June 2005 and the Wisconsin Food Code The school agency may choose to be more restrictive than this code Description of this School Facility Name of School Agency Name of Serving Site Name and Title of Person in Charge for Food Service at this Site Type of Site Production Kitchen L Satellite with no on site food preparation food delivered to site is ready to serve and any leftovers are discarded L Satellite with very limited food preparation Describe L Satellite with extensive meal preparation and assembly of menu items Describ
10. and or will be discarded due to improper handling Supervisory employee will verify that damaged food is being discarded as instructed Maintain this log for a minimum of one year beyond date of second inspection Date Product Name Brand Company Quantity Action Taken Hold Return Discard Reason Initials Page 55 j Receiving Log Instructions Use this log for inspecting deliveries for food safety and food quality It is not necessary to check each and every item Record temperatures of potentially hazardous foods and or perishable items such as vacuum packaged produce Record any corrective action taken Corrective action would include refusing products that are not delivered in sanitary condition and or products that reveal signs of temperature abuse or mishandling Prototype Use F to designate if the product is in frozen state Date Time Company Product Name Temperature or F for frozen state Corrective Action Initials Page 56 oS Daily Menu Production Plan prototype _ Traditional or _ Enhanced Food Based Menu Planning Number of Meals Served Date School Grades Grades Over Versus Serve Breakfast Lunch Second L_ One of Four C Four of Five Adults L Three of Five Total Recipe 01 p
11. cold food or the coolest part of the carrier if used for transporting hot food Refer to the Using and Calibrating Food Thermometers SOP 5 e Pre heat or pre chill the food carrier according to the manufacturer s recommendations Store food in containers suitable for transportation Containers should be e Rigid and sectioned so that foods do not mix e Tightly closed to retain the proper food temperature e Nonporous to avoid leakage e Easy to clean or disposable e Approved to hold food Place food containers in food carriers and transport the food in clean vehicle to remote sites as quickly as possible Follow Receiving Deliveries SOP 9 when food arrives at the serving site 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 Monitoring and Recordkeeping 1 Check the internal temperatures of food using a calibrated thermometer before placing it into the food carrier Refer to the Holding Potentially Hazardous Foods SOP 17 for the proper procedures to follow when taking holding temperatures Record the temperature on the transport sheet Upon receipt of food at satellite serving personnel volunteer will record receiving temperatures on the food transport sheet or temperature log The food transport sheet will be kept for 3 years plus current school year if used to document that the meal met menu planning requi
12. for hot holding e Products made from leftovers such as soup e Precooked processed foods that have been previously cooled Reheat food for hot holding in the following manner if using a microwave oven e Heat processed ready to eat foods from a package or can to at least 140 F for 15 seconds e Heat leftovers to 165 F for 15 seconds e Rotate or stir and cover foods while heating e Allow to sit for 2 minutes after heating Reheat all foods rapidly The total time the temperature of the food is between 41 F and 165 F may not exceed 2 hours Serve reheated food immediately or transfer to an appropriate hot holding unit Monitoring and Recordkeeping 1 2 3 Use a clean sanitized and calibrated probe thermometer to measure the internal temperature of the food during the reheating process Take at least two internal temperatures from each pan of food by inserting a thermometer into the center of the food and at various locations in the product Record the temperature on designated temperature log or daily production plan Corrective Action Continue cooking food until the internal temperature reaches the required temperature Modify the cooking process to achieve the correct time and temperature gra New Wi School Nutrition Team WI Dept of Public Instruction Page 49 Monitoring Person In Charge Responsibilities e Ensuring assigned food service staff volunteers are properly monitoring critical control po
13. products from cooked and ready to eat products 3 Refrain from thawing potentially hazardous foods or allowing these items to remain at room temperature prior to heating 4 Do not refreeze thawed foods unless they are first cooked or processed The person in charge will 1 Review thawing procedures to assure proper procedures are followed 2 Take corrective action as necessary Corrective Action Discard any product that is improperly thawed and any ready to eat food items that are contaminated during thawing process KK A School Nutrition Team WI Dept of Public Instruction Page 29 14 Controlling Time and Temperature During Preparation Standard Operating Procedure ee 10 11 12 Food service employees and volunteers receive training on the proper procedures for controlling time and temperature during preparation Clean sanitized and calibrated probe thermometer is used to take temperatures during preparation Refer to the Using and Calibrating Food Thermometers SOP 5 Wash hands prior to preparing foods Refer to the Hand Washing SOP 1 Use clean and sanitized equipment and utensils while preparing food 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 15 Pre chill ingredients for cold foods s
14. temperature before placing in hot holding O O Hot holding units are not used to reheat Hot holding unit is pre heated before hot food is potentially hazardous foods O O placed in unit O O Cleaning and Sanitizing Yes No Corrective Action Yes No Corrective Action Three compartment sink is properly set up for Chemical sanitizer is mixed correctly and sanitizer ware washing strip is used to test chemical concentration Dish machine is working properly i e gauges Wash and rinse water is clean and free of grease and chemicals are at recommended levels and food particles O O Water temperatures are correct for wash and Small ware and utensils are allowed to air dry Oo Oo rinse O O If heat sanitizing is used the utensils are Wiping cloths are stored in sanitizing solution while allowed to remain immersed in 180 F water in use O O for 30 seconds O O Garbage Storage and Disposal Yes No Corrective Action Yes No Corrective Action Kitchen garbage cans are clean and kept Boxes and containers are removed from site DI DU covered O O Garbage cans are emptied as necessary Loading dock and area around dumpster are clean oO O O Dumpsters are closed oO oO Pest Control Yes No Corrective Action Yes No Corrective Action Outside doors have screens are well sealed No evidence of pests is present O O and are equipped with a self closing device Pest control services are provided by licensed pest control operator Page 76 2A j
15. Food Safety Plan Based On Process Approach to Hazard Analysis Critical Control Point HACCP for School Agency Name School Facility Date This Plan is Effective Components of Food Safety Plan FOOD SAFETY PLAN DESCRIPTION OF THIS SCHOOL FACILITY Page 1 CATEGORIZING MENU ITEMS Procedures Followed when Categorizing Menu ItemSs Page 2 Chart Menu Items Categorized According to Process 1 2 or 3 Page 3 IDENTIFIED CONTROL MEASURES CCPS Processal hai dial ALAS a he eee ei Page 4 PIOCOSS 2 uccida Page 5 PIOCESSiS erano ea Page 6 Process 1 Chart for posting as job aid uu Page 7 Process 2 Chart for posting as job aid Page 8 Process 1 Chart for posting as job aid Page 9 Minimum Internal Cooking Temperature Chart Page 10 Informing Food Service Employees Volunteers Page 11 STANDARD OPERATING PROCEDURES ecs eolie ii iii A Page12 General Specific to Process 1 Pages13 44 Specifi 10 PIOCESS 2 sinceri ici iano Pages 45 46 SPECifi to PIOCESS S rara falla lippi Pages 47 49 MONITORING Monitoring Responsibilties 13 350 lil iii Page 50 CORRECTIVE ACTIONS Corrective Action Responsibilities Page 51 Summary of Specific Corrective Actions for Critical Control Points Pages 52 53 RECORDKEEPING Responsibilities for Recordkeeping Location amp
16. Menu Items Categorized in Process 2 Cooking Potentially Hazardous Foods Specific to Menu Items Categorized in Process 3 Cooling Potentially Hazardous Foods Reheating Potentially Hazardous Foods Other Information understand that these procedures were developed to protect the safety of students and other food service customers agree to follow these policies and ask questions when need clarification Employee Volunteer Date Person In Charge Supervisor Date Page 71 fs S 5 Training Topics Annual Training Calendar School Site School Year 20 Aug Sept Oct Nov Dec Jan Feb Mar Apr May June July Page 72 wi oS Food Safety Training Roster School Site s Topic Length of Time Presenter Training Materials Used Attendance Sign In New Wy Page 73 a Annual Food Safety Plan Review The job title will review the facility s food safety system and plan at the beginning of each school year and when any significant changes occur in the operation The Checklist for Review of Food Safety System and Plan will be used for the review process Checklist for Review of Food Safety System and Plan 1 Review and update the following documents Food Preparation Process Charts or other documents u
17. OP 1 Health and Personal Hygiene SOP 2 No Bare Hand Contact When Handling Ready to Eat Foods Glove Use SOP 8 Visitors in Food Service SOP 4 Using and Calibrating of Food Thermometers SOP 5 Facility and Equipment Maintenance SOP 6 Approved Food Source SOP 7 Handling a Food Recall SOP 8 Receiving Deliveries SOP 9 Storing Food SOP 10 Storing and Using Chemicals SOP 11 Washing and Handling Fresh Fruits and Vegetables SOP 12 Thawing Potentially Hazardous Foods SOP 13 Controlling Time and Temperature During Preparation SOP 14 Preventing Cross Contamination During Storage and Preparation SOP 15 Date Marking Ready to Eat Potentially Hazardous Foods SOP 16 Holding Potentially Hazardous Foods SOP 17 Transporting Food to Remote Sites Satellite Kitchens SOP 18 Serving Food SOP 19 Preventing Cross Contamination at Food Bars Self Service SOP 20 Cleaning and Sanitizing Food Contact Surfaces SOP 21 Wiping Cloths SOP 22 Using Time as a Public Health Control in Potentially Hazardous Foods where specific plans have been approved by state Department of Health and Family Services state sanitarians and or local agents SOP 23 QOQOQOUUOOOOOOOUOOOOOOO0O0O00 Standard Operating Procedures Specific to Process 2 Check those SOPs that pertain to this school site I Cooking Potentially Hazardous Food SOP 24 O Reheating Fully Cooked Commercially Processed Product
18. OP 17 Transporting Food to Remote Sites Satellite Kitchens SOP 18 Serving Food SOP 19 Preventing Cross Contamination at Food Bars Self Service SOP 20 Cleaning and Sanitizing Food Contact Surfaces SOP 21 Wiping Cloths SOP 22 Using Time as a Public Health Control in Potentially Hazardous Foods where specific plans have been approved by state Department of Health and Family Services state sanitarians and or local agents SOP 23 Page 4 Process 2 Cook and Serve the Same Day Cook Potentially Hazardous Foods to Correct Temperature Hold and serve at 135 F or above Critical Control Point s Check those Critical Control Points that apply to this school site O Cooking Potentially Hazardous Food SOP 24 O Reheating Fully Cooked Commercially Processed Potentially Hazardous Products SOP 25 A Holding Potentially Hazardous Foods SOP 17 O Refer to Temperature Chart for Specific Critical Limits minimum internal cooking temperatures required for 15 seconds on page 10 This chart is posted in food preparation sites including satellite operations that heat food items All temperatures meet or exceed the minimum cooking temperatures specified in Wisconsin Food Code O Controlling Time and Temperature During Preparation SOP 14 General Standard Operating Procedures and Those Specific to Process 1 Check those SOPs that pertain to this school site Hand Washing S
19. act Surfaces Wiping Cloths COOK REHEAT FULLY COOKED COMMERCIALLY PROCESSED PRODUCTS CCP Cook Potentially Hazardous Foods to Minimum Internal Temperatures for at Least 15 Seconds Check amp Record Temperatures COOL CCP Cool Potentially Hazardous Foods from 135 F to Minimum Internal Temperature of 70 F or Less within 2 Hours amp to 41 F or Less within an Additional 4 Hours Check amp Record Temperatures Develop Cooling Study amp SOP for Each Item REHEAT LEFTOVERS ITEMS PREPARED ON PRIOR DAY CCP Reheat Potentially Hazardous Foods to Internal Temperature of 165 F or More within 2 Hours Check amp Record Temperatures HOT HOLD CCP Hold Potentially Hazardous Foods At or Above 135 F Check amp Record Temperatures SERVE Transporting Food to Remote Site Holding Potentially Hazardous Foods Serving Food Preventing Cross Contamination at Food Bars Self Service Wiping Cloths Page 9 Minimum Internal Cooking Temperature Chart Potentially Hazardous Foods Poultry Raw ONTO es caicans Suica scan eins dui orice rok bw cs ea uns Cats eeumgeamicaun li Sea eel 1650F eLegs thighs amp WINGS iii 1650F DCS elio ama 1650F SAFON iaia 1650F Ground Meats RaW iii 1550F Fish Beef Pork Shell Eggs Raw 1450F Commercial Processed Fully Cooked Poultry Meat Fish e g ham roast beef turkey chicken 1350F U
20. ating Commercial Processed Fully Cooked Products Page 46 Specific to Menu Items Categorized in Process 3 I 26 Cooling Potentially Hazardous FOOdS cceeeeeeeeeeeeeeeeeeeeeeeeeeeees Pages 47 48 0 27 Reheating Potentially Hazardous FOOd i Page 49 Leftovers Items Prepared Prior Day Page 12 1 Hand Washing Standard Operating Procedure Food service employees volunteers and students workers or other individuals that prepare and or serve food receive training on handwashing Training may include _ viewing a handwashing video _ a demonstration of proper handwashing procedures _ other effective training method describe Handwashing signs are posted in language s understood by all food service staff near all handwashing sinks in food preparation service areas and in restrooms Designated handwashing sinks are used for handwashing only Food preparation utility and dishwashing sinks are not used for hand washing with the exception of the sink used for the pre wash step Hand washing sinks are supplied with warm running water soap and single use paper towels Provide a waste container at each hand washing sink Note Warm air hand dryers are allowed in restrooms only Hand washing sinks are accessible anytime employees volunteers and student workers are present Hands are washed e Before starting work e Upon entering a food preparation area
21. ational Food Safety Education Month archives These resources are posted on DPI School Nutrition Team website at http www dpi wi gov fns foodsafety html Those who attend the training activity held at the school will sign in on a roster Training activities may also include food safety courses held off site Page 70 oS New Employee Volunteer Orientation Agreement Name Position School Standard Operating Procedures v if v if not discussed applicable General Specific to Menu Items Categorized in Process 1 Hand Washing Personal Hygiene Health No Bare Hand Contact When Handling Ready to Eat Foods Glove Use Visitors in Food Service Using amp Calibrating Food Thermometers Facility and Equipment Maintenance Approved Food Source Handling a Food Recall Receiving Deliveries Storing Food Storing and Using Chemicals Washing Fresh Fruits and Vegetables Thawing Potentially Hazardous Foods Controlling Time and Temperature During Preparation Preventing Cross Contamination Date Marking Potentially Hazardous Foods Holding Potentially Hazardous Foods Transporting Food to Remote Sites Satellite Kitchens Serving Food Preventing Cross Contamination at Food Bars Self Service Locations Cleaning amp Sanitizing Food Contact Surfaces Wiping Cloths Using Time as Public Health Control approved plans only Specific to
22. ature abuse o All products are labeled with the name and address of the manufacturer Axe vA School Nutrition Team WI Dept of Public Instruction Page 23 9 Receiving Deliveries cont Products are within the use by date on the package Food packaging is intact Refuse and product with rips dents or leakage Cans are not dented leaking swollen rusted or have flawed seams Cleanliness of crates and other shipping containers 16 Record temperature of a sample of the delivery on the invoice or temperature log Designate that items are frozen for a sample of delivered product by recording Frozen on the purchase invoice or log 17 Transfer foods to their appropriate storage locations as quickly as possible CORRECTIVE ACTION Reject the following a b c rampe Frozen foods with signs of previous thawing Refrigerated foods that are at an internal temperature above 41 F Cans that have signs of deterioration swollen sides or ends flawed seals or seams dents or rust Punctured or damaged packages Product without proper labels Use by dates that have passed Items delivered in vehicle with dirty interior or vehicle that contains chemicals Items delivered in dirty crates or pallets Monitoring and Record Keeping Record the temperature and on the delivery invoice or the receiving log Indicate what products have been rejected and the reason for the rejection on
23. cle labeled calibrated thermometers Maintain this log for a minimum of one year after the second inspection explain the action taken in the last column Number of Stem Thermometers in Facility If corrective action is required Temp When Calibrated By Corrective Action Date Placed in Ice Food Service Bath Employee Initials Page 66 New Wy School Facility Dish Machine Temperature Log prototype Month 20 Date Meal Initials Wash Final Rinse Water Press Thermal Strip Corrective Action Uv WwW wo o vo wo wo o vol ol oln voi wo volv ovo v vlv o m Page 67 oS Directions 1 2 3 Complete this log to designate temperature at start of first load for each meal service The cycles must reach the appropriate temperature for each load e Wash temperature Record date initials and temperatures i At least once per week attach thermal strip to a tray or plate and run through e Final rinse temperature machine If temperatures are outside the acceptable range or the thermal strip does not turn to black indicate corrective action on form F Fill in Manufacturer s Instruction for Dishmachine Check data plate mounted on dishmachine
24. clean to sight Loading dock and area around dumpster are clean and touch equipment on serving lines and odor free O O storage shelves cabinets ovens ranges fryers and steam equipment O O Food slicker is broken down cleaned and Exhaust hood and filters are clean Oo oO sanitized after use O O Boxes containers and recyclables are removed from site O O Refrigeration Freezer and Milk Cooler Units Yes No Corrective Action Yes No Corrective Action Appropriate thermometers are placed in O O AII food is properly wrapped labeled and dated O O warmest locations readily available and accurate Temperature of cold food being held is at or The FIFO method of inventory is used below 41 degrees F O O Air temperature of all refrigerators and Established cleaning schedule is followed to keep oO oO freezers is monitored and documented daily units clean Corrective action is noted on temperature O O Food is stored 6 inches off floor in walk ins logs O O Page 75 2A j Food Handling Yes No Corrective Action Yes No Corrective Action All food items are from approved sources O O Food is tasted using the proper procedure O O Potentially hazardous frozen food is properly Potentially hazardous foods are quickly heated re thawed O O heated to required temperature O O Preparat
25. cy s food safety and bio security procedures e Limit access of visitors to those with job functions that require his her presence during food preparation and service e Provide hair restraints to those permitted access in areas where food is being prepared and served e Ensure that all visitors permitted access to food service wash their hands if present during meal preparation and service 2 Post signs to inform visitors of the following procedures e Approval is needed to access food storage production and service areas e Location of and proper use of hair restraints e Location of and proper use of hand washing stations Corrective Action Unauthorized employees volunteers and other visitors will be notified that approval is needed to access any food service storage preparation and storage areas Any food items that have been contaminated as a result of unauthorized visitors will be discarded Employee re training will be provided if visitor access procedures are not followed n Prop E Pa Z School Nutrition Team WI Dept of Public Instruction Page 17 5 Using and Calibrating Food Thermometers Standard Operating Procedure Food service employees or volunteers receive training on the proper procedures for using and calibrating thermometers used to take internal temperature of food Appropriate food thermometer those that measure temperatures from 0 F 18 C to 220 F 104 C are purchased e Tempera
26. d from National Food Service Management Institute 2002 Responding to a Food Recall University MS Author sn Prom o Pa vA School Nutrition Team WI Dept of Public Instruction Page 22 9 Receiving Deliveries Standard Operating Procedure do O 11 12 13 14 15 Person in charge or designee who accepts items is informed about receiving procedures Negotiate delivery time with supplier that allows for items to be checked in and or set up an alternate check in procedure with delivery person or other school employee Post the delivery schedule including the names of vendors days and times of deliveries and the invoice Establish a rejection policy to ensure accurate timely consistent and effective refusal return of rejected goods Note items that are rejected on invoice or packing slip Organize freezer and refrigeration space receiving area and store rooms before deliveries to permit food items to be stored in a timely manner Keep tools needed to check in deliveries in specific location These tools include invoice or purchase orders temperature logs calibrated thermometers infrared thermometers pens flashlights and clean loading carts Do not touch ready to eat foods with bare hands Establish how to mark items for inventory rotation purposes and follow these procedures Inspect the delivery trucks at least once at start of the school year to ensure that it is clean free of putrid
27. d on the serving line and when removed from the line Date Menu Item Start End Time Temp Initials Time Temp Initials Corrective Action Please report readings that do not fall in the optimal ranges to the unit supervisor Corrective action must be noted if temperatures fall outside of appropriate range Page 62 Wi oS Menu Item Cooling Study Temperature Log Prototype Instructions Record temperatures every 15 minutes of the cooling cycle as efforts are made to reduce temperature of item from 135 F to at 70 F within two hours Frequent logging of temperatures will allow for modifications so that additional measures can be taken to reduce temperature Record any modifications taken to reduced temperature if applicable Record temperature at least every 30 minutes when attempting to lower product Develop a Standard Operating Procedure SOP for the proper cooling procedures that include the necessary steps Keep this log with the SOPs for each of the site s using the procedures for cooling this particular menu item Conduct a new cooling study for changes in ingredients from 70 F to 41 F within four hours Cooling product from 135 F to 70 F within 2 hours Time Temperature Modifications taken Initials Cooling menu from 70 F t
28. d reach in units in the facility A designated food service employee volunteer will record the time temperature and their initials preferably upon arrival once in the morning and once preferably just before leaving the facility in the afternoon Maintain this log for one year after the second annual food safety inspection If corrective action is required on any day circle the date in the first column and explain the action taken on the bottom or the backside of the log Year Date Reach in Refrig Snack Freezer Milk Cooler Walk in Freezer Walk in Refrig Employee s Initials Ol 0 ND OF RAI O NM ek N oe A o I o N So N _ N N N o N da N di N D N SJ N N W 31 Refrigerators Temp 36 F and 41 F Page 65 Freezers Temp 10 F and 0 oS Thermometer Calibration Log prototype Instructions Check and calibrate all bi metallic stemmed instant read thermometers in this facility every two weeks and any time a thermometer is dropped or bumped If this log shows that thermometers stay calibrated over the two week period move to a three week calibration period Designate a receptacle for storage of thermometers that need calibration and a recepta
29. e Number of daily meals served Breakfast After School Care Snacks Lunch School site has _ A la Carte sales _ Does Catering Number of food service employees volunteers working at this site Full time employees Part time employees Adult volunteers Student workers Substitutes _ specifically for this site _ shared with other sites Additional comments about serving site Page 1 Procedures Followed When Categorizing Menu Items Recommendations for categorizing menu item as Process 1 Process 2 or Process 3 are included here to assist schools with the process Check those that were followed when developing the food safety plan _ Included the menu items for all programs lunch breakfast after school snack _ Categorized all items even those that do not meet the definition for potentially hazardous Put an by items that are potentially hazardous to alert those using the chart that these items need to be handled with special care _ Abbreviated the number of items on the list by grouping like items e g fresh fruit canned fruit heated vegetables pre cooked chicken products pre packaged snacks However those items within a group that are potentially hazardous should be listed separately An example is listing melon and sprouts separately from fresh produce if these items are used at the site C Casseroles and other combination dishes are listed separately L Due to differences in coolin
30. e When moving from one food preparation activity to another e Before putting on or changing gloves e After using the restroom e After sneezing coughing or using a handkerchief or tissue e After touching hair face or body e After handling raw meats poultry or fish e After any clean up activity such as sweeping mopping or wiping counters e After touching dirty dishes equipment or utensils e After handling trash e After handling chemicals e After touching anything that contaminates hands 7 Food service staff follow proper handwashing procedures as indicated below e Wet hands and forearms with warm running water at least 85 F and apply soap e Scrub lathered hands and forearms under fingernails and between fingers for at least 20 seconds e Rinse thoroughly under warm running water for 5 10 seconds e Dry hands and forearms thoroughly with single use paper towels Corrective Action Employees volunteers student workers and others observed not washing their hands at appropriate times or using improper procedure will be asked to wash their hands Need for retraining will be evaluated and provided Va 5 School Nutrition Team WI Dept of Public Instruction Page 13 2 Health and Personal Hygiene Standard Operating Procedure The person in charge will follow food code requirements to exclude or restrict employees volunteers and student workers and others based on health status In addition the person i
31. e cleaned and sanitized after each use by e Washing probe of thermometer by hand with warm soapy water Do NOT immerse dial in water e Rinsing probe of thermometer with lean warm water e Sanitizing probe of thermometer with sanitizing solution approved for food contact surfaces or with alcohol swab e Air drying thermometer to minimize the risk of re contamination Store food thermometers in an area that is clean and where they are not subject to contamination or frequent jostling Use proper method to verify the accuracy of food thermometers _ KK vA School Nutrition Team WI Dept of Public Instruction Page 18 5 Using and Calibrating Food Thermometers cont _ Calibrate using ice point method a Fill an insulated container such as a wide mouth thermos bottle with a mixture of crushed ice and water b The container must have crushed ice throughout to provide an environment of 32 F so pack more ice into the container during the calibration process c When mixture of the water has stabilized after four or five minutes insert thermometer to be calibrated to the appropriate immersion depth d Be sure to hold the stem of the instrument away from the bottom and sides of the container preferably one inch to avoid inaccurate reading e If thermometer is not accurate within 2 of 32 F adjust the temperature accordingly Manufacturer s instructions will specify how to recalibrate the particular ther
32. ed person in charge will 1 2 8 9 Monitor the maintenance of rest room facilities used by school food service personnel volunteers and or student workers so that they function properly and are cleaned daily Check the supply of liquid soap and disposable towels so that these items available at all times Replenish as needed Monitor storage of food waste and rubbish in rodent and insect proof containers with tight fitting lids Verify that equipment is in good working order and notify manufacturer s representative when there are problems or questions about equipment functions Monitor water temperature to ensure that hot water is 85 F or above Monitor the maintenance of ventilation systems ensuring that systems are adequate and regularly cleaned according to the set schedule Contract with manufacturer s representative and or equipment repair company to schedule annual preventive maintenance for equipment Log all preventative maintenance Follow up on any equipment issues as needs arise Employees volunteers will 1 2s Report equipment and facility problems promptly to the person in charge Post sign on equipment if it is not working properly and should not be in use Corrective Action Equipment breakdown and maintenance problems that occur will be reported to person in charge Necessary work order will be developed if applicable Manufacturer representative will be contact for equipment repair Documentat
33. eer will record temperatures and corrective actions taken on the Cooling Temperature Log The Cooling Temperature Logs will be kept for one year past the date of the second annual food safety inspection Corrective Action 1 Reheat cooked hot food to 165 F for 15 seconds and start the cooling process again using a different cooling method when the food 1s e Above 70 F and 2 hours or less into the cooling process and e Above 41 F and 6 hours or less into the cooling process Discard cooked hot food immediately when the food is e Above 70 F and more than 2 hours into the cooling process or e Above 41 F and more than 6 hours into the cooling process Devise a different cooling method for prepared ready to eat foods when the food is above 41 F and less than 4 hours into the cooling process Discard prepared ready to eat foods when the food is above 41 F and more than 4 hours into the cooling process gia New Wi School Nutrition Team WI Dept of Public Instruction Page 48 27 Reheating Potentially Hazardous Food HACCP Based Standard Operating Procedure Train food service employees and volunteers who prepare or serve food on how to use a food thermometer and how to reheat foods using this procedure Reheat all foods to a minimum of 165 F for at least 15 seconds Reheat the following products to 165 F for 15 seconds e Any food that is cooked cooled and reheated for hot holding e Leftovers reheated
34. ees volunteers will ensure that foods are cooked served or discarded by the indicated time Time and temperature logs are kept for one year after the date of the second annual food safety inspection an Prop da a S Z School Nutrition Team WI Dept of Public Instruction Page 43 23 Using Time as a Public Health Control for Potentially Hazardous Foods cont Corrective Action 1 Retrain any food service employee or volunteers who are not following the approved written procedures 2 Discard food that exceeds the 6 hour limit for cold potentially hazardous items held between 41 to 70 degrees F and the 4 hour limit for hot potentially hazardous food items paia KK Z School Nutrition Team WI Dept of Public Instruction Page 44 24 Cooking Potentially Hazardous Foods Standard Operating Procedure 1 Food service employees volunteers who prepare or serve food know how to use food thermometer and cook foods using this procedure 2 Ifa recipe contains a combination of meat products cook the product to the highest required temperature 3 Cook products to the following temperatures on the chart and or listed below a 135 F for 15 seconds e Heated fruits or vegetables for hot holding b 145 F for 15 seconds e Seafood beef and pork roasts e Eggs cooked to order e Raw pork products pork chops c 155 F for 15 seconds e Ground meat products e Raw pork ham and sausage e Egg dishes pooled eggs d
35. ems to a properly functioning cold storage unit Contact manufacturer s representative complete a work order for maintenance to check and or notify person in charge Page 53 Recordkeeping Responsibilities for Recordkeeping Location amp Retention of Records Food Service Staff Volunteer Responsibility e All food service staff volunteers will be held responsible for recordkeeping duties as assigned Overall insert name and title will be responsible for making sure that records are being made and for filing records in the proper place Recordkeeping Procedure e Appropriate forms logs will be selected and adapted for use at school site Note The prototypes are included in this food service manual Select those that are appropriate e All forms logs will be kept in designated area in food service unless otherwise specified on school site s SOP e All forms logs will be replaced as needed and employees volunteers will know where to find blank replacement forms e All completed forms will be kept in specify exact location Employee Volunteer Training e The job title only is responsible for informing all food service personnel volunteers on the use and importance of recording critical information Maintenance of Records e All monitoring records including temperature logs will be maintained for at least one year from the most recent second annual inspection Note Production records free and reduced price meal a
36. es using a clean and sanitized brush designated for this purpose Remove any damaged or bruised areas Label date and refrigerate fresh cut fruits and vegetables Serve cut melons within 7 days when held at 41 F or below Refer to Date Marking Ready to Eat Potentially Hazardous Food SOP 16 Use disposable gloves to prevent bare hand contact with ready to eat fresh fruits and vegetables that will not be cooked Refer to No Bare Hand Contact When Handling Ready to Eat Foods SOP 3 Corrective Action Re wash items that will were not properly cleaned or if any ready to eat items were touched with bare hands Discard cut melons that were not properly labeled dated and or refrigerated KK A School Nutrition Team WI Dept of Public Instruction Page 28 13 Thawing Foods Standard Operating Procedure Employees volunteers thawing foods will 1 Use one of four acceptable methods for thawing potentially hazardous foods e Thaw foods in the refrigerator at 41 F or below NEVER thaw foods at room temperature e Thaw foods needed for immediate service under potable running water at 70 F or lower Prepare the product within 4 hours of thawing e Thaw the product in the microwave if product will be cooked immediately e There is no separate thawing thawing occurs as part of the cooking process 2 Use the lowest shelf in the cooler for thawing raw meat to prevent cross contamination and separate raw
37. ever they become contaminated e After touching equipment such as refrigerator doors or utensils that have not been cleaned and sanitized e After contacting chemicals e After interruptions in food preparation occur such as when answering the telephone or checking in a delivery e After handling money e After sneezing coughing or touching of hair or face Don t reuse gloves after they have been removed Cover infected area red swollen warm or pus forming on hands with an impermeable cover and wear a single use glove Corrective Action Employees volunteers student workers and others involved in food preparation and service observed not following proper procedures will be asked to review the procedures in the food safety plan Any food items that have been contaminated by bare hand contact will be discarded Re training will be provided when necessary n Prop da E S Z School Nutrition Team WI Dept of Public Instruction Page 16 4 Visitors in Food Service Standard Operating Procedure Visitors in food service including students non production staff sales people volunteers and those on site on an official capacity will be kept to a minimum When visitors are present they must adhere to safe food safety practices and safety precautions to prevent injury 1 The person in charge will e Limit access to unauthorized personnel in food preparation serving and storage areas as part of the school agen
38. f the oven temperature is suspected e Use an oven thermometer to check the internal temperature of the oven Complete a work order for maintenance to check the thermostat Contact manufacturer s representative to make appointment for repairs Reheat to 165 F for 15 seconds and start the cooling process again using more effective cooling methods If hot food is above 41 F and it is less than 6 hours into the cooling process Reheat to 165 F for 15 seconds and start the cooling process again using more effective cooling methods If hot food is above 70 F and it is more than 2 hours into the cooling process Discard the food Establish a cooling method that will meet food code requirements for future use with this specific food item If hot food is above 41 F and it is more than 6 hours into the cooling process If hot food is not reheated quickly to 165 F If hot food being held is found to be below 135 F Page 52 Discard the food Establish a cooling method that will meet food code requirements for future use with specific food item Discard the food Establish a heating method that will meet food code requirements for future use with specific food item If time is used as a control Maintain record that show the time and the temperature of the food when it was removed from temperature control Document of production record packing slip or log as specified by SOP Record the ti
39. g of this modified holding period for cold potentially hazardous foods o The internal temperature must be at the proper cooked temperature at the beginning of this modified hold period for hot potentially hazardous foods e Procedures used to record the time any remaining product is discarded after the maximum time the food can be held at room temperature and where the time is recorded o Upto 6 hours at an internal temperature of 41 70 degrees F under monitored conditions for cold potentially hazardous foods The product must be discarded if the 6 hour time limit is exceeded the temperature of the cold potentially hazardous food rises above 70 degrees F or the food is removed from service The maximum time is 4 hours for hot potentially hazardous foods e There can be do leftovers and no reuse of the specific items that are covered under the written approved procedures e The approved written procedure must be kept on premise with food safety plan Refer to the Using and Calibrating Food Thermometers SOP 5 Avoid mixing different batches of food together If different batches of food are co mingled the time associated with the first batch of food is the time by which to cook serve or discard all the food Monitoring and Recordkeeping 1 2 3 Food service employees volunteers will continually monitor that foods are properly marked or identified with the time the food is removed from temperature control Food service employ
40. g times specific menu items are listed in the Process 3 column and not lumped together as leftovers _ Items are listed in only one category If a heated item is occasionally used as a leftover then the items should be listed in process 3 Note There may be situations that arise e g school is closed due to weather after lunch preparation has begun that should not change how items are categorized It would not be necessary to categorize items as process 3 because of an emergency situation However such situations should prompt school food service operations to develop a standard operating procedure SOP for emergency situations L A cycle menu is used The food service manager director determines the appropriate process category for each menu item when writing this plan and listed all menu items in the table on the following list When new items are added to the cycle menu the list is updated by L The menu varies from one period to the next so the menu items in one month s menu is categorized into the three processes on the chart Menu items will continually add to the as each monthly menu is reviewed until the list is completed The responsibility for updating the food safety plan with additional items is L A la carte and catering items have also been categorized as process 1 2 or 3 on the list N A _ Describe and school specific procedures modifications if any below Page 2 Chart Menu Items Categorized Accordin
41. g to Process 1 2 or 3 Process 1 Process 2 Process 3 No Cook Cook and Serve Same Complex Food Day Preparation potentially hazardous food items Page 3 Identified Control Measures Process 1 No Cook Keep Potentially Hazardous Foods Below 41 F Critical Control Point s Holding Cold Potentially Hazardous Foods Critical limit is 41 F or below General Standard Operating Procedures and Those Specific to Process 1 Check those SOPs that pertain to this school site QNUOOOUOUOOOOOOOOOOOO0OO0OO0000 Hand Washing SOP 1 Health and Personal Hygiene SOP 2 No Bare Hand Contact When Handling Ready to Eat Foods Glove Use SOP 8 Visitors in Food Service SOP 4 Using and Calibrating of Food Thermometers SOP 5 Facility and Equipment Maintenance SOP 6 Approved Food Source SOP 7 Handling a Food Recall SOP 8 Receiving Deliveries SOP 9 Storing Food SOP 10 Storing and Using Chemicals SOP 11 Washing amp Handling Fresh Fruits and Vegetables SOP 12 Thawing Potentially Hazardous Foods SOP 13 Controlling Time and Temperature During Preparation SOP 14 Preventing Cross Contamination During Storage and Preparation SOP 15 Date Marking Ready to Eat Potentially Hazardous Foods SOP 16 Holding Potentially Hazardous Foods S
42. harge will review and update the corrective actions at least annually with the assistance of the sanitarian who conducts the food safety inspections Training e In addition to the corrective actions outlined on the following table and in the SOPs food service staff volunteers will be trained on a continuous basis to take corrective actions and document these actions when necessary Documenting Corrective Actions e Food service staff volunteers will be responsible for documenting any corrective actions taken Of special concern are the critical control points j Page 51 ia New Wy Summary of Corrective Actions for Critical Control Points Critical Control Point CCPs COOKING COOLING REHEAT HOT HOLD General Situation If food does not reach the minimum internal temperature required by Wisconsin Food Code within the time specified on the chart recipe or manufacturer s instructions If hot food is above 70 F and it is less than 2 hours into the cooling process Appropriate Corrective Actions If no real problem is suspected e Extend heating cooking time e Train the employee volunteer to check internal temperatures of products rather than relying on time If the thermometer inaccuracy is suspected e Calibrate the thermometer and retest product Establish and follow standard operating procedure for calibrating thermometers Train employees volunteers to calibrate thermometers per SOP I
43. ho prepare or serve food receive instruction on how to use food thermometer and re heat fully cooked commercially processed products that are potentially hazardous foods 2 Re heat product in accordance with manufacturer s instructions to a minimum of 135 F or 15 seconds if hot holding the products Follow temperature guidelines if a certain temperature is specified in the instructions 3 Usea clean sanitized and calibrated thermometer Use probe type thermometer for thin items Do not stack thin items to obtain temperature reading 4 Avoid inserting the thermometer into pockets of fat or near bones when taking internal cooking temperatures 5 Take at least two internal temperatures from each batch of food by inserting the thermometer into the thickest part of the product usually the center 8 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 Monitoring and Recordkeeping Temperatures will be taken at the end point of cooking and recorded on production records or logs These logs will be monitored by a supervisory employee to ensure that the temperatures meet the minimum standards Keep temperature logs for one year after second annual inspection Corrective Action Continue cooking food until the internal temperature reaches the required temperature Modify the cooking process to achieve the correct time and tempera
44. 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 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 above 41 F KK vA School Nutrition Team WI Dept of Public Instruction Page 34 18 Transporting Food to Satellite Kitchens Standard Operating Procedure Train food service employees on the proper procedures used when transporting food to satellite serving locations Follow Wisconsin Food Code by e Keeping frozen foods in frozen state during transportation e Maintaining the temperature of refrigerated potentially hazardous foods at 41 F or below and cooked foods that are transported hot at 135 F or above 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 Prepare the food carrier before use e Ensure that all surfaces of the food carrier are clean e Wash rinse and sanitize the interior surfaces e Ensure that the food carrier is designed to maintain cold food temperatures at 41 F and hot food temperatures at 135 F or above e Place a calibrated stem thermometer in the warmest part of the carrier if used for transporting
45. internal temperature required by WI food code is reached and record the final temperature You do not need to record a second temperature if the required temperature is reached during the first checked Date Food Item 1 Measurement 2nd Measurement Corrective Action Time Temp Initials Time Temp Initials Page 60 oS Time and Temperature for Hot Holding prototype procedures for properly cooling any leftovers that will be re served Instructions Record time and temperature of potentially hazardous foods placed in hot holding units cooked heated temperature for more than 15 minutes or one serving period Record the time and temperature of the product after meal service is concluded Potentially hazardous food items must be discarded if the time temperature logs indicates that the temperature of the product was not continuously maintained at 135 F or above for more than 4 hours Follow proper 1 Measurement 2nd Measurement Date Food Item e g enter holding e g exit holding Time Temp Initials Time Temp Initials Corrective Action Page 61 oS Service Temperature Log prototype Instructions Take random sampling of the cooked heated temperature of all potentially hazardous foods when place
46. ints at the required frequency and are completing documenting requirements e Monitoring implementation of standard operating procedures and recommending revisions Food Service Staff Volunteers Responsibilities e Monitoring individual critical control points CCPs in the handling and preparation of food per the standard operating procedures SOPs Designated Monitoring Responsibilities Equipment Temperatures Person Assigned Position e Cold Storage Units o Refrigeration O N A o Freezers O N A o Milk Coolers O N A e Dishmachine O N A e Manual Dishwashing O N A Food Temperatures potentially hazardous e Receiving O N A e Preparation Reheat O N A e Transport O N A e Service O N A e Cooling O N A e Other O N A Thermometers e Recalibration O N A Concentration of Sanitizing Solution e Dishwashing o Manual Dishwashing O N A o Dishmachine O N A O N A e Wiping clothes O N A e Foodcontact surfaces of equipment e g slicer O N A Training Employee Health Agreement Page 50 oS Corrective Action Responsibilities Determining Corrective Actions e The person in charge is responsible for implementing predetermined corrective actions for deviations from control measures including critical control points CCPs and standard operating procedures SOPs e Corrective actions for CCPs are stated in the SOPs and reiterated on the following pages e Corrective actions for all SOPs are stated on the SOPs e The person in c
47. ion is planned so ingredients are Food is cooked to the required safe internal kept out of the temperature danger zone to temperature for the appropriate time The the extent possible O O temperature is tested with a calibrated food Thermometer O O Ready to eat food is handled with suitable Food is prepared in small batches to limit the time utensils such as single use gloves or tongs O O it is in the temperature danger zone O O Food Preparation Utensils and Food Contract Surfaces Yes No Corrective Action Yes No Corrective Action All small equipment and utensils including Thermometers are cleaned and sanitized after cutting board are cleaned and sanitized each use O O between uses O O Small equipment and utensils are air dried O O Thermometers are calibrated on a routine basis O O Work surfaces are clean to sight and touch O O Can opener is clean to sight and touch O Oo Work surfaces are cleaned and sanitized Drawers racks and storage bins are clean Ol Ol between uses O O Small equipment is inverted covered or Clean utensils are handled in a manner to prevent otherwise protected from contamination when contamination of areas that will be in direct contact stored O O with food or a person s mouth O O Hot Holding Yes No Corrective Action Yes No Corrective Action Hot holding unit is clean oO oO Temperature of hot food being held is at or above 135 F O O Food is heated to the required safe internal Food is protected from contamination Dl Ol
48. ion will be maintained to show appropriate corrective action was taken sx Prop rg ee 4 School Nutrition Team WI Dept of Public Instruction Page 20 7 Approved Food Source Standard Operating Procedure Food items purchased or donated are from approved source per Wisconsin Food Code and best practices 1 2r A Assure that all meat fish and poultry come from approved food source U S Department of Agriculture inspected facility Accept packaged and processed foods from suppliers who receive their products from licensed and reputable commercial processors Use only pasteurized processed eggs products Do not purchase or accept as donations e Raw seed sprouts that will be served to pre school children or elderly Home canned or other items that are not commercially canned products Unlabeled packaged or canned products Distressed potentially hazardous foods available from a food pantry or agency that sells distressed items to nonprofit schools Use only pasteurized apple juice and cider for service to children Develop written specifications for potentially hazardous food that include food safety provisions e g milk delivered in clean cartons and cases bread products delivered on clean racks Request that suppliers provide written letter to indicate that they follow a HACCP program Maintain copy of this documentation on file with food safety plan Coordinate delivery times with suppliers to allo
49. ld be between 10 and O F e Storeroom dry storage temperatures should be between 50 and 70 F Record cold storage unit temperatures on the appropriate temperature log Notify designated person immediately of any unacceptable temperatures Limit overloading refrigerated storage areas as this prevents air flow and makes the unit work harder to stay cold Use caution when cooling hot food in the refrigerator as this warms the unit and can put other foods into the temperature danger zone Keep units closed as much as possible to maintain proper temperatures Defrost all units on a regular schedule to aid in proper maintenance and air circulation Monitoring and Recordkeeping 1 2 Designated person will keep logs for all cold storage units All corrective action will be noted on temperature logs Temperature logs will be reviewed by person in charge to make sure there are no temperature deviations and necessary corrective action was taken Follow up on all reported problems Keep logs for one year from date of second annual food safety inspection Corrective Action Discard any potentially hazardous food item that is stored at improper conditions that render the product unsafe to eat Re train employees or volunteers at vA School Nutrition Team WI Dept of Public Instruction Page 26 11 Storing and Using Chemicals Standard Operating Procedure 10 11 12 13 Training is provided to employee
50. ly in including proper shoes O O designated areas away from work areas Hair net or designated hair restrains properly O O Disposable tissues are used and disposed of when worn coughing blowing nose Fingernails are short unpolished and clean oO oO Employees take appropriate action when coughing unless suitable arrangements are made with or sneezing O O person in charge Jewelry is limited to plain ring Disposable gloves worn when handling ready to O O eat foods O O Disposable gloves are changed at Hand are washed thoroughly using proper hand appropriate times not reused O O washing procedures at critical points O O Open sores cuts or splints and bandages Employees volunteers comply with restrictions O O on hands are completely covered with a exclusion per SOP disposable glove while handling food O O Food Storage and Dry Storage Yes No Corrective Action Yes No Corrective Action Temperature is between 50 and 70 F There are no bulging or leaking canned goods in O O storage O O All food and paper supplies are 6 8 inches off J All surfaces and floors are clean floor O O The FIFO first in first out method of oO Food is protected from contamination inventory is being practiced O O Open bags of food are stored in containers Chemicals are stored away from food and other with tight fitting lids and labeled O O food related supplies O O Equipment Maintenance Yes No Corrective Action Yes No Corrective Action All pieces of equipment are
51. me item was discarded Must be within 4 hours if hot food and 6 hours if cold food HOT HOLDING If the thermometer may be incorrect CONT e Calibrate the thermometer and retest product Establish a standard operating procedure for calibrating thermometers Train employees volunteers to calibrate thermometers If time is not used as a control and the thermometer is calibrated e Reheat the hot food to 165 F for 15 seconds and then hold above 135 F When the hot holding equipment appears not to be working properly complete a work order for maintenance to check it or notify the person in charge COLD If cold food being held is found If time is used as a control HOLDING to be above 41 F e Maintain records that show the time and the temperature of the food when it was placed in the holding unit Record the time and temperature of product left in the hot holding unit Discard any product that was not served within 6 hours If incorrect thermometer is suspected e Calibrate the thermometer and retest product e Establish and follow a standard operating procedure for calibrating thermometers e Train employees volunteers to calibrate and use calibrated thermometers If time is not used as a control and the thermometer is calibrated e Chill the cold food to 41 F or less and then hold below 41 F e f you suspect that the cold holding equipment is not working properly re locate potentially hazardous it
52. mine the proper concentration and when the sanitizing solution is no longer effective Monitoring and Recordkeeping Food service employees volunteer records the test strip concentration for the sanitizing solution on the log The log will be kept for at least one year after the date of the second annual food safety inspection Corrective Action 1 Retrain any food service employee found not following this SOP 2 Discard wiping cloths that have been used for other purposes 3 Discard and make up fresh solution when test strip reveals the improper concentration sn Prop rg Tr S Z School Nutrition Team WI Dept of Public Instruction Page 42 23 Using Time as a Public Health Control for Potentially Hazardous Foods Standard Operating Procedure 1 Food service employees and volunteers receive training on the specific procedures approved by the sanitarian who conducts the food safety inspections and or procedures approved by DPI DHFS for school agencies for using time as a public health control The sanitarian determines what will be suitable procedures for the school site s processes The approved written procedures clearly identify e Specific potentially hazardous foods for which time rather than temperature e Temperature of specific potentially hazardous food items removed from temperature control and where this temperature is recorded o The internal temperature must be at or below 41 degrees F at the beginnin
53. mometer _ Calibrate using boiling point method a After the water in the container has reached a complete rolling boil insert the instrument to the appropriate depth b Allow the temperature reading to stabilize before reading temperature Reading should be 212 F 2 F If not calibrate to this temperature as directed by manufacturer 8 Appropriately re calibrate thermometers to the correct temperatures a Bimetallic stemmed 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 b Digital thermometer with a reset button adjust the thermometer according to manufacturer s instructions 9 Discard inaccurate thermometer that cannot be adjusted 10 Check the accuracy of the food thermometers o At regular intervals at least once every two weeks o If dropped o Whenever accuracy is in question Corrective Action Person in charge will visually observe that thermometers are being used and calibrated correctly during all hours of operation 1 Retrain any food service employee volunteer found not following the procedures in this SOP 2 Retrain employees volunteers who are improperly using or improperly calibrating food thermometers Par vA School Nutrition Team WI Dept of Public Instruction Page 19 6 Facility and Equipment Maintenance Standard Operating Procedure Designat
54. mployees volunteers student workers supervisors and others receive instructions for proper procedures used to prevent cross contamination at food bars Adhere to Hand Washing SOP 1 and Personal Hygiene and Health SOP 2 Follow manufacturer s instructions for pre heating and pre chilling food bar equipment prior to use Place all uncovered food items under sneeze guards or follow procedures for preventing contamination of these items Provide an appropriate clean and sanitized utensil for each container Take precautions to prevent handles from dropping into food containers Replace existing containers of food with new containers when replenishing the food bar or self serve line Replace the serving utensil too Instruct and assist customers including adults who do not properly use utensils Provide a clean tray or disposable item if customers are allowed to return to the food bar or self serve line for additional items Store eating utensils with the handles up or in a manner to prevent customers from touching the food contact surfaces Keep self service bars and serving lines clean and neat to avoid cross contamination between food items Use wiping cloths stored in sanitizing solution to wipe up food spills Refer to Wiping Cloths SOP 22 Avoid using spray chemicals to clean food bars and self service lines when food is present Monitor food service bars and self service by employee or volunteers while in o
55. n charge will limit contact of employees with cold type illness with ready to eat foods Such restrictions exclusions and limitations will also apply to volunteers student workers and others who assist with food preparation service and clean up The policy will apply to all visitors vendors and those who are on site in official capacity Personal hygiene and health policy will be reviewed with employees volunteers student workers as part of orientation at start of each school year e g at annual staff in service and whenever there are issues to address pertaining to the health of or exposure to diseases that can be transmitted through food or contact with students According to this policy each employee volunteer and student worker who hands or serves food is required to 1 Reportto person in charge any information about their health as it relates to diseases that are transmissible through food e Symptoms that must be reported to person in charge prior to reporting for work diarrhea fever vomiting jaundice and sore throat with fever Employees volunteers student workers or others experiencing these symptoms while at work must immediately report their condition to the person in charge e The person in charge must exclude or restrict food service employees volunteers or students workers based on following criteria Exclude o Diagnosis of food borne illness e g Salmonella Typhi E coli 0157 H7 O Sudden onset of diarrhea or v
56. n procedures to prevent cross contamination during storage and preparation Wash hands properly procedures are followed Refer to Hand Washing SOP 1 No bare hand contact with ready to eat food is permitted Refer to No Bare Hand Contact When Handling Ready to Eat Foods Glove Use SOP 3 Keep raw animal foods separate from ready to eat foods during receiving storage and preparation Eggs fish meat and poultry are stored are not stored on shelves above lettuce cut melons and luncheon meats in the cooler Store different types of raw animal foods such as eggs fish meat and poultry to prevent cross contamination except when combined in recipes Place raw animal foods stored in refrigerators or walk in coolers on shelves in order of cooking temperatures with the raw animal food requiring the highest cooking temperature on the lowest shelf For example raw chicken should be stored below ground beef Do not commingle unwashed fruits and vegetables with washed fruits and vegetables and other ready to eat foods Dry cleaned and sanitized equipment and utensils are used Refer to instructions in the Cleaning and Sanitizing Food Contact Surfaces SOP 21 Clean and sanitized utensils knives pans cutting boards and other food contact surfaces after using them for raw products Touch only the surfaces of equipment and utensils that do not come in direct contact with ready to eat food Stored food items in covered co
57. nal Temperature The temperature of the internal portion of a food product Micro organism A form of life that can be seen only under microscope including bacteria viruses yeast and single cell entities Monitoring The act of observing and making measurements to help determine if critical limits are being met and maintained Pathogen A micro organism bacteria parasite viruses fungi that causes diseases in humans Personal Hygiene Individual cleanliness and habits Potentially Hazardous Food PHF A food that is natural or synthetic and that requires temperature control because it is in a form capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms PHF includes animal food a food of animal origin that is raw or heat treated a food of plant origin that is heat treated or consists of raw seed sprouts cut melons and garlic in oil mixtures that are not monitored in a way that results in mixtures that do not support growth 7 New Wy Page 77 fe Process Approach A method of categorizing food operations into one of three categories described below Process 1 Food preparation with no cook step ready to eat food is received stored prepared held and served Process 2 Food preparation for same day service food is received stored prepared cooked re heated commercially processed food products held and served Process 3 Complex food preparation f
58. nd maintained so that the edges are cleanable and not rough Make special provisions with the person in charge if artificial fingernails and or fingernail polish is are worn These provisions would include wearing gloves to prevent contamination of food during meal preparation and or service Limit jewelry on arms or hands to a plain banded ring only Bracelets and other jewelry on arm and hands are not worn when preparing food Medical alert identification tags are permitted as necklaces Treat and bandage any cut abrasion or burn that has broken the skin immediately When hands are bandaged single use gloves must be worn Change disposable gloves as often as handwashing is required Wash hands after discarding gloves Eat drink or chew gum only in designated areas where food or food contact surfaces may not become contaminated A closed beverage container may be used in food production area Refrain from use of any tobacco products as required by school agency policy Taste food s using the following procedures o Place a small amount of food into a separate container o Step away from exposed food and food contact surfaces o Use a teaspoon to taste the food Remove the used teaspoon and container to the dish washing area The soiled teaspoon shall not be reused for tasting unless washed rinsed and sanitized o Wash hands immediately Corrective Action Employees volunteers or student workers others who are not in c
59. nless Specified by Manufacturer Heated Vegetables amp Fruits for Hot Holding 1350F Leftovers Containing Potentially Hazardous Foods 1650F All products must reach the minimum temperature specified above for at least 15 seconds Note These temperatures meet the requirements of the Wisconsin Food Code Schools may set higher temperatures to meet customer expectations for food temperatures especially if products are held or transported Care should be taken to maintain the quality of food products by not subjecting food items to high temperature abuse Change the temperatures to reflect the school agency practices and use this chart as a job aid Page 10 Informing Food Service Employees Volunteers The food service manager or other designated employee will ensure that all appropriate staff and volunteers are aware of the menu items the appropriate process category and the necessary control measures by Check those that apply C Posting the process charts and other instructions in each food service location L Keeping the charts and other instructions in the school s plan three ring binder located at each school L Keeping menus information and logs with this school s plan in a three ring binder located in designated place at the site C Keeping a master copy of the plan in directors manager s office _ Providing an overview of the Process Approach to Hazard Analysis Critical C
60. ntainers or packages except during quick cool down stage of cooling when placed in refrigeration units Designate an upper shelf of a refrigerator or walk in cooler as the cooling shelf to minimize contamination Uncover containers of food during the initial quick cool down phase to facilitate cooling Clean exterior surfaces of food containers such as cans and jars before opening to remove soil Corrective Action Foods have been contaminated during storage and preparation will be discarded _ KK vA School Nutrition Team WI Dept of Public Instruction Page 31 16 Date Marking Ready to Eat Potentially Hazardous Food Standard Operating Procedure Sy Se DD Establish a date marking system and train employees and volunteers accordingly Note The best practice for a date marking system is to include a label with the product name the day or date and time it is prepared or opened and use by date not to exceed 7 calendar days Examples of how to indicate when the food is prepared or opened include e Labeling food with a calendar date e g 5 26 and the use by date e g 6 01 e Identifying the day of the week e g Monday and use by date e g Sunday e Using color coded marks or tags e g blue dot means cut on Monday and use by Sunday Label ready to eat potentially hazardous foods that are prepared on site Label any processed ready to eat potentially hazardous foods when opened Refrigera
61. o 41 F within 4 hours Time Temperature Modifications taken Initials Page 63 oS Daily Refrigerator Freezer Temperature Log Prototype for two temperature readings Instructions This log will be maintained for each refrigerator and freezer both walk in and reach in units in the facility A designated food service employee volunteer will record the time temperature and their initials preferably upon arrival once in the morning and once preferably just before leaving the facility in the afternoon Maintain this log for one year after the second annual inspection If corrective action is required on any day circle the date in the first column and explain the action taken on the bottom of the log Refrigerators Between 36 F and 41 F Freezers Between 10 F and 0 F Month Year Location Unit Description Time Temp Initials of Time Temp Initials of Date Taken Temperature person Taken Temperature person lt AM gt taking lt PM gt taking temperature temperature 00 Nj Od 01 Go PO 29 30 31 Corrective Action Taken Page 64 Fai New Wy j Month Daily Refrigerator Freezer Temperature Log Prototype for multiple units on one form Instructions This log will be maintained for each refrigerator and freezer both walk in an
62. odors and organized to prevent cross contamination Re check the truck if there are product issues Verify that the driver monitors the interior temperature of refrigerated trucks Confirm vendor name before accepting delivery Compare delivery invoice against products ordered and products delivered Compare delivery invoice against products ordered and products delivered Check deliveries to verify that o Refrigerated foods such as milk are delivered on a refrigerated truck o Delivery vehicle is clean and there is no chemicals transported with the food o Frozen food are frozen solid and do not show signs of thawing and refreezing Common signs of thawing and refreezing are large ice crystals on the surface and frozen juices or liquid in the package o The temperature of the cold potentially hazardous foods are less than 41 F by checking a sample of the products delivered with a clean calibrated thermometer or an infrared thermometer Check temperature sample of the products with a calibrated thermometer if the infrared thermometer reveals that the surface temperature is above 41 F Place the thermometer between two cartons of milk to check the temperature For packaged products insert a food thermometer between two packages without puncturing the wrapper or use an infrared thermometer to obtain surface temperature o Freezer items are in frozen state free of ice crystals and freezer burn and show no signs of damage or temper
63. oldest products are used first Products with the earliest use by or expiration dates are stored in front of products with later dates Mixing old food with new food is not acceptable Make sure items are dated with receiving date and or use by date Store food in original container if the container is clean dry and intact If necessary repackage food in clean well labeled airtight containers This also can be done after a package is opened Food is NEVER put in chemical containers and chemicals are NEVER placed in food storage containers _ KK vA School Nutrition Team WI Dept of Public Instruction Page 25 10 Storing Food cont Storeroom sanitation 1 Maintain clean and uncluttered storage areas Storage areas should be positioned to prevent contamination from areas where garbage is stored Dispose of items that are beyond the expiration or use by dates Store all items on shelves at least 6 above the floor to facilitate air circulation and proper cleaning Check for signs of rodents or insects If there are signs of the presence of rodents or insects notify the maintenance or the person in charge Temperature Control 1 a Check the temperatures of all refrigerators freezers and dry storerooms at the beginning of each shift This includes both internal and external thermometers where appropriate e Refrigerator temperatures should be between 36 and 41 F e Freezer temperatures shou
64. omiting o Jaundice Exclude means not entering any part of the food service operation where food and equipment are stored prepared or served Exclude for 24 hours after vomiting and diarrhea subside Contact health department inspector for consultation on jaundice Restrict o Fever with sore throat o Lesions containing pus on hand wrist or on exposed body part such as boils and infected wounds however small O Discharge from ears nose or eyes Restrict means not working with exposed food clean utensils and equipment clean linens and unwrapped single service articles 2 Contact local health department health inspector for consultation about employee health issues _ KK Z School Nutrition Team WI Dept of Public Instruction Page 14 2 Health and Personal Hygiene continued SOP 10 11 12 13 Report to work in clean clothing and wearing closed toe shoes Put on clean apron and change it when it becomes soiled e Wear apron only while at work in food service areas not worn to and from work e Remove apron before using the restroom or going on break Wear hairnets or designated hair restraint to effectively restrain all hair while in food production area and performing food production meal service and other tasks where food and food contact surfaces are at risk for contamination by hair Wash hands properly frequently and at the appropriate times Keep fingernails trimmed filed a
65. ompliance with health or personal hygiene SOP will be asked to review the SOP The incident will be reported to the supervisor Immediately exclude or restrict employee per conditions described in item 1 above Any affected food will be discarded The food safety inspector will be contacted to obtain assistance if needed ua K Z School Nutrition Team WI Dept of Public Instruction Page 15 3 No Bare Hand Contact When Handling Ready to Eat Foods Proper Glove Use Standard Operating Procedure N 12 13 TO CHONDA Bare hands contact is not permitted when handling ready to eat foods at any time Suitable utensils supplies are used when handling ready to eat food which may include _ Single use gloves _ Deli tissue _ Foil wrap _ Tongs spoodles spoons and spatulas Use gloves for mixing foods deli sandwich preparation vegetable handling ready to eat covering non infected hand abrasions and any rashes on hand or arms Wash hands before putting on gloves and after discarding gloves Use only single use gloves that are food grade latex free and powder free Use appropriate size of gloves to ensure proper fit Store and dispense gloves to prevent contamination Check gloves to make sure they are intact without tears or imperfections before use Discard gloves when they are torn damaged or soiled Wash hands after removing gloves Change gloves whenever an activity or workstation change occurs or when
66. ontrol Point HACCP when hired and before handling food Ongoing training will be provided per annual training schedule and as needed _ Providing appropriate instructions to student workers volunteers and or substitute food service staff on the process approach to HACCP a list of necessary procedures relevant to the tasks they will be performing and location of the monitoring records L Posting job aids when possible to assist staff student workers and or volunteers with following proper procedures C Other Describe Page 11 Standard Operating Procedures Index Note The prototype Standard Operating Procedures SOPs listed below were adapted for use in Wisconsin school agencies Modifications should be made for each serving site based on school s procedures The General Specific to Process 1 SOPs apply to menu items categorized in Process 2 and Process 3 where applicable The SOPs for menu items in the Process 2 category apply to menu items in the Process 3 category where applicable Check those that apply to the serving site Reference Number and Title Page No _ General Specific to Menu Items Categorized in Process 1 A 1 Hand WY ASTIN G ieina aaa Page 13 O 2 Health amp Personal Hygiene ii Pages 14 15 0 3 No Bare Hand Contact When Handling Ready to Eat Foods Glove Use Page 16 O 4 Visitors in Food Service siro ili o aan Page 17 O 5 Using and Calibrating Food Thermometers
67. ood is received stored prepared cooked re heated commercially processed food products cooled re heated on another day held hot and served Ready to Eat Food Means food that is in a form that is edible without washing cooking or additional preparation by the food service operation Recordkeeping Documenting monitoring activities Restrict To prevent a person from working with exposed food clean utensils and equipment clean linens and unwrapped single service items Standard Operating Procedure SOP Written description of food safety practices It includes monitoring recordkeeping and corrective action when applicable Page 78 oS
68. oring and Using Chemicals SOP 11 Washing and Handling Fresh Fruits and Vegetables SOP 12 Thawing SOP 13 Controlling Time and Temperature During Preparation SOP 14 Preventing Cross Contamination During Storage and Preparation SOP 15 Date Marking Ready to Eat Potentially Hazardous Foods SOP 16 Holding Potentially Hazardous Foods SOP 17 Transporting Food to Remote Sites Satellite Kitchens SOP 18 Serving Food SOP 19 Preventing Cross Contamination at Food Bars Self Service SOP 20 Cleaning and Sanitizing Food Contact Surfaces SOP 21 Wiping Cloths SOP 22 Using Time as a Public Health Control in Potentially Hazardous Foods where specific plans have been approved by state Department of Health and Family Services state sanitarians and or local agents SOP 23 Standard Operating Procedures Specific to Process 2 Check those SOPs that pertain to this school site o o Cooking Potentially Hazardous Food SOP 24 Reheating Fully Cooked Commercially Processed Products SOP 25 Standard Operating Procedures Specific to Process 3 Check those SOPs that pertain to this school site o o Cooling Potentially Hazardous Foods SOP 26 Reheating Potentially Hazardous Food Leftovers Items Prepared Prior Day SOP 27 Page 6 PROCESS 1 Chart No Cook GENERAL Hand Washing Health amp Personal Hygiene No Bare Hand Contact When Handling Ready to Eat Foods Glove Use Vi
69. p Temperature During Preparation Preventing Cross Contamination During Storage and Preparation Date Marking Ready to Eat Potentially Hazardous Foods Cleaning amp Sanitizing Food Contact Surfaces Wiping Cloths COOK REHEAT FULLY COOKED COMMERCIALLY PROCESSED PRODUCTS CCP Cook Reheat Fully Cooked Commercial Products to Minimum Internal Temperatures for at Least 15 Seconds Check amp Record Temperatures HOT HOLD CCP Hold Potentially Hazardous Foods At or Above 135 F Check amp Record Temperatures SERVE Transporting Food to Remote Site Serving Food Preventing Cross Contamination at Food Bars Self Service Wiping Cloths Page 8 PROCESS 3 Chart Cook Cool Reheat Serve Complex GENERAL Hand Washing Health amp Personal Hygiene No Bare Hand Contact When Handling Ready to Eat Foods Glove Use Visitors in Food Service Storing amp Using Poisonous or Toxic Chemicals Using amp Calibrating Food Thermometers Facility and Equipment Maintenance Approved Food Source Handlina a Fand Rarall RECEIVE Receiving Deliveries STORE Storing Food Storing amp Using Chemicals Preventing Cross Contamination During Storage and Preparation PREPARE Washing amp Handling Fresh Fruits amp Vegetables Thawing Controlling Time and Temperature During Preparation Preventing Cross Contamination During Storage amp Preparation Date Marking Ready to Eat Potentially Hazardous Foods Cleaning amp Sanitizing Food Cont
70. peration Post signage requiring customer take a clean tray or disposable plate if allowed to return to the food bar or self service area for seconds Monitoring and Recordkeeping Monitor and record temperatures of food in accordance with the Holding Potentially Hazardous Foods SOP 17 on designated log or other form Corrective Action 1 Retrain any food service employee volunteers found not following the procedures in this SOP 2 Discard potentially hazardous food items that are not at correct temperature if the time the item is removed from temperature control is not recorded 3 Discard any food items contaminated by e Bare hand contact e Coughing spitting or sneezing on the food e Foreign objects placed in food containers 2 Demonstrate to customers how to properly use food a f KA School Nutrition Team WI Dept of Public Instruction Page 38 21 Cleaning and Sanitizing Food Contact Surfaces Standard Operating Procedure Food service employees volunteers and student workers receive appropriate instructions on the proper procedures for clean and sanitize food contact surfaces Food contact surfaces include but are not limited to cutting boards cutting blade on can opener immersion type thermometer and probes cooking and serving utensils Manufacturer s instructions are reviewed for information pertaining to maintenance of equipment and use of chemicals for cleaning and sanitizing the food con
71. pplications and other documents that show compliance with federal school meal programs must be kept for 3 years plus the current school year Documentation Records Documentation Schedule Product Records Food Pediconi For each instance Cooling Temperature Study 0 eeceeecceecceeeeeeeeeeeeeeeeeeeeeeeees For each item in Process 3 Damaged or Discarded Product Log For each instance Temperature Records RECEIVING Temperatures scccccecccesiesscccutseeeensecanseareneeesevevnvaneuetens Each Delivery Food TranspoltSheel s sra liane Each Delivery Heating Holding Serving ii Potentially Hazardous Foods Refrigerator Freezer Temperature Log Each day Thermometer Calibration Log Per food safety plan Dish Machine Temperature Log i Each day machine is operated Chemical Concentration Records Manual Dish Washing n Each Meal Service Training New Employee Volunteer Orientation Agreement _ Prior to Start Time Food Safety Training Plan and Record On going Corrective Action RecordSs i As necessary Page 54 fu New Wy Product Record Damaged or Discarded Product Log prototype Instructions Food service employees will record product name quantity action taken reason initials and date each time a food product is damaged
72. rements are met Temperature logs need to be kept for one year after date of second inspection S Z School Nutrition Team WI Dept of Public Instruction Page 35 18 Transporting Food to Satellite Kitchens cont Corrective Action l 2 Retrain any food service employee or volunteers that do not follow procedures in this SOP Reheat potentially hazardous foods to 165 F for 15 seconds if the internal temperature of hot food is less than 135 F and the food will be held for more than 2 hours unless the school has an approved plan for using time as a temperature public health control Refer to the Reheating Potentially Hazardous Foods SOP 26 Discard potentially hazardous foods held in the danger zone for 4 hours or more KK VA School Nutrition Team WI Dept of Public Instruction Page 36 19 Serving Food Standard Operating Procedure 10 11 Train food service employees volunteers on the proper procedures used when serving food Refer to the Using and Calibrating Food Thermometers SOP 5 Wash hands prior to meal service Refer to the hand washing SOP 1 Use disposable gloves to prevent bare hand contact with ready to eat foods Refer to No Bare Hand Contact When Handling Ready to Eat Foods Glove Use SOP 3 Wash hand before putting on disposable gloves each time the gloves are changed when changing tasks and before serving food with utensils Refer to the Hand Washing
73. rition Team WI Dept of Public Instruction Page 40 21 Cleaning and Sanitizing Food Contact Surfaces cont Monitoring and Recordkeeping Food service employees or volunteers will record monitoring activities and any corrective action taken on the appropriate logs The logs and checklists will be maintained with other records for at least one year after the date of the second annual food safety inspection Corrective Action 1 Retrain any food service employee volunteers or student workers 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 Par A School Nutrition Team WI Dept of Public Instruction Page 41 22 Wiping Cloths Standard Operating Procedure 1 Food service employees volunteers and student workers receive appropriate instructions on use of wiping cloths 2 Cloths used as wiping cloths for food spills are used for no other purpose 3 Wiping cloths used for food spills are stored in chemical sanitizer at a concentration specified in the Cleaning and Sanitizing SOP 21 and used for wiping up spills on food contact and non food contact surfaces of equipment 4 Wiping cloth solution is made up fresh each day 5 Test strips are used to deter
74. rocess Temp da Adis Menu Product 1 2 3 F Tim Prepared Serving Planned Serving Planned Serving Planned Leftover Description Size Servings Size Servings Size Servings W C F R Sr ASS E ee i a ei Meat Meat Alternate MeatMeat Atemate _____ ____ 1 i Mik Ef Other Condiments f po cue die ci deci rr id __ dd ii _ _ f Feet ctr oN l a a l eFTZ i Li rrTr W Waste C Properly Cooled following SOP F Returned to Freezer R Returned to Refrigeration Page 57 oS Food Transport Sheet Prototype Serving Site Date Meals ordered Student Meals Adult Second Meals Extra Milk Number Production Kitchen Serving Site Portions Sent Temp Temp on Temp When Arrival at meal Carts are service Loaded Monitor Temperatures of potentially hazardous foods Special Instructions Comment HEATED FOOD TEMPERATURE LOG Version 2 Prototype School Site Month _20__ Date Menu Item Cook Reheat Holding End Temperature Temperature Temperature Page 59 oS Cooking Reheating Temperature Log Version 2 Prototype Instructions Take and record the temperature of potentially hazardous foods at the end of the designated cooking period Continue cooking if needed until the minimum
75. rom 140 F to 41 F may not exceed six hours Monitor temperature at 30 minute intervals and take corrective action immediately if food will not be chilled from 135 F to 41 F within the 6 hour cooling process Conduct a cooling study for each process 3 menu item to develop appropriate procedures Record the temperature and corrective action taken to cool product within time periods specified in item 5 above Develop separate cooling standard operating procedures for each menu item used to successfully cool the products during the cooling study Chill prepared ready to eat foods such as macaroni salad and cut melons from 70 F to 41 F or below within 4 hours Take corrective action immediately if ready to eat food is not chilled from 70 F to 41 F within 4 hours Check the refrigeration unit to make sure it is adequate to support food volume and cooling method and it is not overloaded Monitoring and Recording 1 2 Use a clean sanitized and calibrated probe thermometer to measure the internal temperature of the food during the cooling process Monitor temperatures of products at regular throughout the cooling process by inserting a thermometer into the center of the food and at various locations in the product Record temperatures on cooling log KA School Nutrition Team WI Dept of Public Instruction Page 47 26 Cooling Potentially Hazardous Foods cont 3 Designate food service employees volunt
76. s 25 I Holding Potentially Hazardous Foods SOP 17 O Controlling Time and Temperature During Preparation SOP 14 Page 5 Process 3 Cook Cool Reheat Serve Complex Limit Time in the Danger Zone 41 135 F Critical Control Point s Check those Critical Control Points that apply to this school site o o o o o Cooking Potentially Hazardous Food SOP 24 Reheating Fully Cooked Commercially Processed Potentially Hazardous Products SOP 25 Cooling Potentially Hazardous Foods SOP 26 Reheating Potentially Hazardous Foods Leftovers Advance Preparation SOP 27 Refer to Temperature Chart for specific critical limits i e minimum internal cooking temperatures required for 15 seconds on page 10 This chart is posted in the kitchen All temperatures meet or exceed the minimum cooking temperatures required by the Wisconsin Food Code General Standard Operating Procedures and Those Specific to Process 1 Check those SOPs that pertain to this school site QOUOQOQOUYUUOOOOOOOOOO0UOOOO0O0O Hand Washing SOP 1 Health and Personal Hygiene SOP 2 No Bare Hand Contact When Handling Ready to Eat Foods Glove Use SOP 8 Visitors in Food Service SOP 4 Using and Calibrating of Food Thermometers SOP 5 Facility and Equipment Maintenance SOP 6 Approved Food Source SOP 7 Handling a Food Recall SOP 8 Receiving Deliveries SOP 9 Storing Food SOP 10 St
77. s and clean Inspect upper and lower sprayer wash arms and nozzles to assure they are not clogged with food or plastic debris Remove the wash arms to remove any food build up e Use chemical de limer periodically as needed if lime build up occurs Follow manufacturer s instructions for cleaning and maintaining dish machine O Food Contact surfaces of equipment Food contact surfaces of in place equipment must be follow the 5 step process Scrape pre wash wash rinse sanitized and air dry Use chemical solution for the sanitizing step Food service employees and volunteers will 1 Visually and physically inspect food contact surfaces of equipment and utensils to ensure that the surfaces are clean 2 Record temperature chemical concentrations on log during one cycle during breakfast clean up activities if applicable and during lunch clean up activities O For hot water sanitizing machines Ensure that food contact surfaces are reaching the appropriate temperature by monitoring temperature gauges of dish machine with hot water sanitizing using heat sensitive tape and or by using maximum registering thermometers e g T sticks The results of testing will be recorded and or test strip attached to log O For chemical sanitizing dishmachine Check the sanitizer concentration on a recently washed food contact surface using an appropriate test kit Record results on log ppm mg L in Prom fo a Z School Nut
78. s and volunteers on proper use and storage of chemicals and on the proper use of chemical test kits and first aid as specified in this procedure A location for storing of Material Safety Data Sheets MSDS is designated and employees volunteers are informed of that designated location Containers with chemicals are labeled with common name of the substance and the date item was received All chemicals are stored in designated secured area away from and below food and food contact surfaces using spacing separate shelves or partitioning Only chemicals that are necessary to the operation and maintenance of the food service are stored Cleaners and sanitizers including dish washing detergent are never mixed with another chemical to prevent adverse chemical action that may result in injury or death Sanitizers used in food service are currently approved by WI Department of Health and Family Services Sanitizing solutions are mixed tested and used as recommended by the manufacturer or state sanitarian local agent conducting food safety inspections The appropriate chemical test kit is used to measure the concentration of sanitizer to ensure sanitizer is mixed correctly Chemicals are stored in appropriate containers and the storage location is away from food or food contact surfaces Medicines for employee use are appropriately labeled stored in a designated area and away from food and food contact surfaces Caustic chemicals e g delimer
79. sed to show categorization of menu items into process 1 2 3 Control Measures used for each Process CCPs and SOPs in the flow of food Standard Operating Procedures Monitoring Procedures Recordkeeping Procedures Corrective Actions 2 What improvements are needed to improve current monitoring or recordkeeping methods 3 What improvements were suggested by sanitarian conducting the food safety inspections 4 What additional training is needed to support the food safety program 5 Does the person in charge at each site demonstrate knowledge of the plan 6 Have there been any changes to the menu or operation new equipment new food code requirements etc that require changes to the plan 7 Was the plan modified to reflect needed improvements or changes Page 74 oS Checklist for Review of Food Safety System and Plan Instructions The person in charge or other designee strengths and weaknesses of the food safety plan _ Monthly Twice per year _ Annually Other will use this checklist to determine Note responses and corrective action taken on this plan Keep completed records for future reference Date Personal Hygiene Health Observer Yes No Corrective Action Yes No Corrective Action Employees are properly attired Eating drinking chewing gum are observed on
80. sitors in Food Service Using amp Calibrating Food Thermometers Facility and Equipment Maintenance Approved Food Source Handling a Food Recall RECEIVE Receiving Deliveries STORE Storing Food Storing and Using Chemicals Preventing Cross Contamination During Storage and Preparation PREPARE Washing amp Handling Fresh Fruits amp Vegetables Thawing Potentially Hazardous Foods Controlling Time and Temperature During Preparation Date Marking Ready to Eat Potentially Hazardous Foods Preventing Cross Contamination During Storage and Preparation Cleaning amp Sanitizing Food Contact Surfaces Wiping Cloths HOLDING CCP Hold Potentially Hazardous Foods at or Below 41 F Check and Record Temperatures SERVE Transporting Food to Remote Site Serving Food Preventing Cross Contamination at Food Bars Self Service Wiping Cloths Page 7 PROCESS 2 Chart Cook Reheat amp Serve Same Day GENERAL Hand Washing Health amp Personal Hygiene No Bare Hand Contact When Handling Ready to Eat Foods Glove Use Visitors in Food Service Using amp Calibrating Food Thermometers Facility and Equipment Maintenance Approved Food Source Handling a Food Recall RECEIVE Receiving Deliveries STORE Storing Food Storing and Using Chemicals Preventing Cross Contamination During Storage and Preparation PREPARE Washing amp Handling Fresh Fruits amp Vegetables Thawing Potentially Hazardous Food Controlling Time am
81. tact surfaces Refer to Storing and Using Chemicals SOP 11 All food contact surfaces are washed rinsed and properly sanitized e Between uses when preparing different types of raw animal foods such as egg products fish meat and poultry e Between uses when preparing ready to eat foods and raw animal foods such as eggs fish meat and poultry e Every 4 hours if used to prepare potentially hazardous foods on a continuing basis e Any time contamination occurs or is suspected Scrape pre wash soak prior to the wash step to eliminate excess soil Wash rinse and sanitize food contact surfaces following appropriate procedures Place a check to indicate what procedures to follow at this site 3 compartment sink for immersable items and removable parts of equipment e In the first compartment wash with a clean detergent solution at or above 110 F or at the temperature specified by the detergent manufacturer e In the second compartment rinse with clean water to remove all food particles and soap In the third compartment e Sanitize by use of a Wisconsin Department of Health and Family Services approved chemical sanitizer according to manufacturer s label instructions to achieve proper concentration Test the sanitizer concentration using an appropriate test kit e Immersing in hot water at or above 171 F for 30 seconds Air dry items prior to storing Do not use towel O Mechanical dishmachine for utensils c
82. te all ready to eat potentially hazardous foods at 41 F or below Serve or discard refrigerated ready to eat potentially hazardous foods within 7 days Indicate with a separate label the date prepared the date frozen and the date thawed of any refrigerated ready to eat potentially hazardous foods Calculate the 7 day time period by counting only the days that the food is under refrigeration For example e On Monday 8 1 lasagna is cooked properly cooled and refrigerated with a label that reads Lasagna Cooked 8 1 e On Tuesday 8 2 the lasagna is frozen with a second label that reads Frozen 8 2 Two labels now appear on the lasagna Since the lasagna was held under refrigeration from Monday 8 1 Tuesday 8 2 only 1 day is counted towards the 7 day time period Corrective Action Foods that are not date marked or that exceed the 7 day time period will be discarded KK vA School Nutrition Team WI Dept of Public Instruction Page 32 17 Holding Potentially Hazardous Foods Standard Operating Procedure Food service employees and volunteers who prepare or serve food are trained about proper hot and cold holding procedures Include in the training a discussion of the temperature danger zone Wisconsin Food Code is followed when cold and hot holding temperatures e Hold cold foods at 41 F or below e Hold hot foods at 135 F or above Preheat steam tables and hot holding units
83. tems in current production that contain the recalled product o Mark recalled product in intact packaging with Do Not Use and Do Not Discard o Inform the staff and volunteers of the location of the product and not to use it until further notice Authorized representative will inform the public relations coordinator of the recalled product if applicable Inventory the recalled products from all school sites including the amount in inventory and amount used will be combined per instructions received from state agency and or manufacturer involved in recall Report this information when requested Follow up when additional instructions are sent regarding disposal and or pick up of recalled products Complete and retain all required documentation related to recall e Recall notice e Records of how food product was returned or discarded e Reimbursable costs e Public notice and media communications Monitoring and Recordkeeping Person in charge or designated food service employee volunteer will record the name of the contaminated food date time and the reason why the food was discarded on the Damaged Discarded Product Log or invoice Maintain the Damaged Discarded Product Logs or invoice for a minimum of 1 year from the date of the second annual food safety inspection Corrective Action Provide necessary training if food service staff volunteers fail to follow the procedures or document how recall was handled Adapte
84. the log and or delivery invoice Invoices logs will be maintained with other records for a minimum of one year after the date of the second annual food safety inspection KK A School Nutrition Team WI Dept of Public Instruction Page 24 10 Storing Food Standard Operating Procedure Employees who will be receiving and storing food maintain the storage areas including dry refrigerated and freezer storage by following these steps Storage Upon Receiving 1 Place foods in the proper storage area refrigerator or freezer quickly to avoid bacterial growth e 41 F or lower refrigerator temperatures e 0 F or below freezer temperatures e 50 to 70 F at 50 to 60 humidity dry storage temperatures Place foods into appropriate storage areas immediately upon receipt in the following order e Refrigerated foods Store foods in designated refrigerators If food products are stored together in a refrigerator they should be placed on shelves in the following order o Prepared or ready to eat foods top shelf Fish and seafood items Whole cuts of raw beef Whole cuts of raw pork Ground or processed meats o Raw poultry bottom e Frozen foods e Dry foods O O 00 Keep all food items on shelves that are at least 6 above the floor to facilitate air circulation and proper cleaning Store food out of direct sunlight Use First In First Out FIFO rotation of products in all storage areas to assure that
85. tive actions taken on the Time and Temperature for Holding or other appropriate log A designated food service employee volunteer will record air temperatures of coolers and cold holding units on the refrigeration logs The person in charge will verify that food service employees have taken the required holding temperatures by visually monitoring food service employees volunteers and reviewing the temperature logs The temperature logs will be maintained with other records for a minimum of year after date of the second food safety inspection a 5 School Nutrition Team WI Dept of Public Instruction Page 33 17 Holding Potentially Hazardous Foods continued Corrective Action 1 For hot foods Reheat the food to 165 F for 15 seconds if the temperature is found to be below 135 F and the last temperature measurement was 135 F 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 F 2 For cold foods Rapidly chill the food using an appropriate cooling method if the temperature is found to be above 41 F and the last temperature measurement was 41 F or below and taken within the last 2 hours e o e 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
86. ture a f KA School Nutrition Team WI Dept of Public Instruction Page 46 26 Cooling Potentially Hazardous Foods Standard Operating Procedure Food service employees and volunteers who prepare or serve food know how to use a food thermometer and how to cool foods using the established procedure for each specific menu item Modify menus production schedules and staff work hours to allow for implementation of proper cooling procedures during course of normal work day when possible Prepare and cool food in small batches Chill food rapidly by effective cooling method specific to the product Placing 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 Stir the food in a container placed in an ice water bath Stir the food using a chilling paddle designed for cooling foods quickly 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 Pre chill sheet pans in freezer and use to rapidly cool cooked and heated patties Meet food code requirements for chilling cooked hot food from e 135 F to 70 F within 2 hours Monitor temperatures at 15 minute intervals and take corrective action immediately if food will not be chilled from 135 F to 70 F within 2 hours e 70 F to 41 F or below in remaining time The total cooling process f
87. tures of individual thin products such as hamburgers chicken breasts filets nuggets hot dogs and sausage patties must be taken using a thermostat or thermocouple with a thin probe A digital thermometer with a probe at the tip may also be used Stacking of items to obtain a temperature reading with bimetallic dial faced stem thermometers will not provide an accurate reading of the internal temperature of the product so this procedure is not permitted e Bimetallic dial faced stem thermometers are most appropriate for measuring temperatures of thick foods A dimple mark located on the stem of the thermometer indicates the maximum food thickness that can be accurately measured In the absence of a dimple mark assure the thermometer is inserted in food at least 1 1 2 inches above the tip Place thermometer in thicket part away from bones and fat e Use only oven safe bimetallic thermometers when measuring temperatures of food while cooking in an oven Do not use liquid filled glass thermometers to probe products e Infrared non contact thermometers give surface temperatures and should not be used when determining the heated temperature of a food items Record results on _ appropriate log s and or _ daily production plan Food thermometers are in easy access to food service employees or volunteers during all hours of operation Several thermometers are available in case of breakage loss damage and for multiple use Thermometers ar
88. uch as sandwiches salads and cut melons to 41 F or below before combining with other ingredients Thaw food items following proper procedures Refer to Thawing Potentially Hazardous Foods SOP 13 Prepare foods as close to serving times as the menu will allow Prepare food in batch amounts to 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 Limit the total combined time that food is allowed to be in the temperature danger zone to 4 hours If potentially hazardous foods are not served immediately after preparation quickly chill Refer to the Cooling Potentially Hazardous Foods SOP 26 Reheat potentially hazardous products to 165 degrees F if an item is heated and then cooled Refer to Reheating Potentially Hazardous Foods Leftovers Items Prepared On Prior Day SOP 27 Corrective Action Discard any product that has been temperature abused to ensure food quality and safety Provide necessary training if employees or volunteers are not following proper procedures to control time and temperature _ KK vA School Nutrition Team WI Dept of Public Instruction Page 30 15 Preventing Cross Contamination During Storage and Preparation Standard Operating Procedure 10 11 12 13 Food service employees and volunteers receive instructions o
89. utting boards removable parts of equipment e Verify the information on the data plate with the dishmachine manufacturer e 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 e Follow manufacturer s instructions for use P ai f KA School Nutrition Team WI Dept of Public Instruction Page 39 21 Cleaning and Sanitizing Food Contact Surfaces cont A Hot water used to sanitize and following the Wisconsin Food Code A Fora stationary single temperature machine the temperature of fresh hot water sanitizing rinse of 165 F or higher O For all other dishwashing machines with variable wash and rinse temperatures the temperature is 180 F A Check for proper temperature by using temperature sensitive test strips O Chemical sanitizer used to sanitize Follow the Wisconsin Food Code Chlorine solution for manual dishwashing 100 ppm Chlorine solution for dishmachine 50 ppm Iodine solution 12 5 to 25 ppm Quaternary ammonia compound solution Per manufacturer s use directions Chemical strips test kits are available to check sanitizer concentration Improper concentration will not provide effective sanitizing and high concentrations may leave toxic residue Air dry utensils and other food contact surfaces Do not use towels to dry OOOO e Atend of day remove strainer screen
90. w for appropriate receiving procedures including the monitoring and logging of product temperatures Corrective Action Reject deliveries and donations of food from non approved sources Remove food items received from unapproved source held in food service areas Discard food items that are unsafe to donate to a food pantry Person in charge or designated food service employee volunteer will record the name of the food items from unapproved source date time and the reason why the food was discarded on the Damaged or Discarded Product Log Maintain the Damaged or Discarded Product Logs for a minimum of 1 year from the date of the second annual food safety inspection a KK vA School Nutrition Team WI Dept of Public Instruction Page 21 8 Handling a Food Recall Standard Operating Procedure Person in charge is informed about proper procedures for handling a food recall e Review the food recall notice and specific instructions that have been identified in the notice e Share information with appropriate food service staff and volunteers e Identify and record whether any of the product was received by the school locate the food recall product at this site and verify that the food items bear the product identification code s and production date s listed in the recall notice e Hold the recalled product using the following steps o Physically segregate the product including any open containers leftover product and food i

Food Safety Plan (School & Facility)

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Food Safety Plan (School &amp; Facility)

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Food Safety Plan (School & Facility)