Copyright 1998 by O. Peter Snyder, Jr., Ph.D.
Hospitality Institute of Technology and Management

I. Management - Good Manufacturing Practices
A. Operate observing food safety policies and procedures
B. Maintaining policies and procedures
     1. PIC (Person in Charge)
     2. Smoking area
     3. Ethical truth in menu practices
C. Hazard analysis and control
D Manager communication and employee training
E. Operational improvement
F. Handling emergencies
G. Program enforcement, recognition, and renewal

II. Organization and Personnel
A. Organization
     1. The organization chart
     2. HACCP TQM team
     3. Job responsibilities
     4. Double hand wash log
     5. Employee improvement worksheet
B. Personnel
     1. Employee responsibility
     2. Disease control
     3. Cleanliness
     4. Disposable gloves
     5. Heavy duty gloves
     6. Hand cuts and abrasions
     7. Contact with blood or body fluid from another person
     8. Personal cleanliness
        a.  Fingernails
        b.  Jewelry and hard objects in pockets
        c.  Handkerchiefs and facial tissues
        d.  Chewing gum, smoking, and eating
        e.  Personal medication and personal belongings
    9. Handling food
  10. Hand and fingertip washing
  11. Unauthorized persons
  12. Traffic pattern

III. System Description
A. Operation description
B. Types of foodservice / distribution
C. Facility plan
D. Facility food flows
E. Facility pest control
F. Menu items grouped by HACCP categories
G. Recipe HACCP - Receiving, storage, and ingredient pre-preparation and menu item production flow


V. Supplier Policies, Procedures, and Standards
A. Purchasing
B. Supplier certification
C. Ingredient specification
D. First aid materials

VI. Food Production Policies, Procedures and Standards
A. General production policy
B. Home-prepared food
C. Milk
D. Receiving
     1. Inspection of incoming products
     2. Substandard products
     3. Food containers
     4. Container disposal
     5. Labeling
     6. Use-by date
     7. Food storage areas
     8. Stock rotation
     9. Mixing old food and new food
  10. Food storage temperatures and times
  11. Use recommended times to cool food
  12. Proper storage conditions
E. Pre-preparation
    1. Ingredient inspection and control
    2. Food thawing
    3. Chemical additives
    4 Raw food handling
    5. Separate raw and cooked food
    6. Food washing
    7. Cutting up raw food
F. Preparation
    1. Potentially hazardous food
    2. Hard foreign objects
    3. Food pasteurization
    4. Safe preparation of multi-portion, thick, more than 2-inch items
    5. Leftover roasts or other thick items
    6. Safe preparation of single portion, thin, less than 2-inch thick items
    7. Batters
    8. Sauces, soups, and beverages
    9. Controlling growth of pathogens with acid ingredients
  10.  Fruits, vegetable, legumes, and cereals
  11. Bread and pastry
  12. Hot combination dishes
  13. Cold combination dishes
  14. Blanching
  15. Reconditioning
  16. Frozen desserts
G. Holding, serving, and transporting
    1. Food holding temperatures
    2. Conveyors
    3. Serving, packaging, and transporting
    4. Salad bar
    5. Handling food and money
    6. Dishware
    7. Food tasting
    8. Food causing allergic reactions
    9. Standards of identity-packaged foods
  10. Food labels of food packaged / sold in a food establishment
  11. Bulk food that is available for consumer self-dispensing
  12. Bulk unpackaged foods such as bakery products and unpackaged foods that are portioned to consumer specification
  13. Carry-out and banquet food
  14. If food falls on the floor
H. Storing prepared food
     1. Food cooling time
     2. Storage to prevent cross-contamination
     3. Storage time
     4. Storage containers
     5. Leftovers
     6. Unwrapped food
     7 Work station cleanliness
     8. Frequency of surface sanitizing
     9. Serving utensils and cutting boards
   10. Beverage dispensing equipment
   11. Milk product dispensers
   12. Dispensing tableware and flatware
   13. Self-service food, dishes, and utensils
   14. Table condiments
   15. Ice scoops
   16. Food serving temperatures
I. Consumer
    1. Consumer information
    2. Product complaints
    3. Returned food
    4. Food sabotage

VII. Sanitation Guidelines
A. Cutting boards and food contact surfaces
B. Detergents
C. Sanitizing solutions: use and preparation
D. Changing detergent solutions
E. Cleaning and sanitizing food contact surfaces
F. Cleaning cloths
G.  Sponges
H.  Brooms and brushes
I. Cooling equipment cleaning
J. Washing machinery, cleaning and use
K. Washing flatware
L. QC inspection
M. Storage of dishware
N. Cleaning equipment storage
O. Chemicals separation

VIII. Maintenance Guidelines
A. Equipment and utensil construction
B. Equipment operation
C. Food contact surface equipment
D. Non-food contact surface equipment
E. Gaskets
F. Using sanitized equipment
G.  Temperature measuring equipment
H.  Food product thermometer calibration
I. Equipment calibration
J. Cooling or refrigeration units
K. Freezers
L. Surplus equipment and items for repair
M. Dunnage racks, shelving, pallets, dollies, etc.
N. Backflow prevention valves for plumbing
O. CO2 backflow prevention valves
P. Warewashing equipment

 IX. Pest Control Schedule and Instructions
A. Area around facility or grounds
B. Pest control and materials used

X. HACCP-TQM Employee Training Program and Record
A. Training
B. New employee training
C. Training for performance mastery
D. Initial training for all new employees and managers
E. Continuing education and correct procedure reinforcement
F. Record of training
G. One minute of praise

 XI. Self-inspection, Continuous Quality Improvement
A. Product process monitoring / sampling plan
B. Daily self-inspection
C. Retail food operation food hazard control checklist
D.  Receiving report
E. Calibration verification form

XII. Food Safety Program Verification and Capability Certification
A. Opening conference
B. Closing conference
C. Written report
D. Rating an employer's program

to HITM home page