Section
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
Section
II. Organization and Personnel
A. Organization
1. Organization chart
2. HACCP TQM team
3. Job responsibilities
4. Double hand wash log
5. Employee improvement
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
Section
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
Section
IV. RESERVED (no text)
Section
V. Supplier Policies, Procedures, and Standards
A. Purchasing
B. Supplier certification
C. Ingredient specification
D. First aid materials
Section
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 times and temperature
11. 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 bakery items
12. Hot combination dishes (casseroles, stews,
etc.)
13. Cold combination dishes (salads and sandwich
spreads
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 sanitation
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
Section
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
Section
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
Section
IX. Pest Control Guidelines
A. Area around facility or grounds
B. Pest control and materials used
Section
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
Section
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
Section
XII. Food Safety Program Verification and Capability Certification
A. Opening Conference
B. Closing conference
C. Written report
D. Rating employer's program |