October 2000 edition

Section I
Section II
Section III
Section IV
Section V
Section VI
Section VII
Section VIII
Section IX
Section X
Section XI
Section XII
Management - Good Manufacturing Practices
Organization and Personnel
System Description
Reserved (no text)
Supplier Policies, Procedures and Standards
Food Production Policies, Procedures and Standards
Sanitation Guidelines
Maintenance Guidelines
Pest Control Guidelines
HACCP-TQM Employee Training Program and Record
Self-inspection, Continuous Quality Improvement
Performance Verification and Capability Certification


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