RETAIL FOOD OPERATIONS
POLICIES, PROCEDURES, AND STANDARDS MANUAL
AMC-HACCP Food Safety Management System
(MODEL)

pentagon
by
Hospitality Institute 
of Technology and Management
670 Transfer Road, Suite 21A
St. Paul, Minnesota  55114 USA
TEL 651 646 7077 
FAX 651 646 5984 
http://www.hi-tm.com

Copyright 2002
January 2008 edition

 
TABLE OF CONTENTS
(.pdf)

(also below)

PREFACE
(.pdf)

preface table of contents only

SYSTEM AND OPERATIONS DESCRIPTION
(.pdf)

system description table of contents only

MANAGEMENT
(.pdf)

management table of contents only

PREREQUISITE PROCESSES
(SSOP / GMP)
(.pdf)

prerequisites table of contents only

FOOD HACCP
PROCESSES
(.pdf)

food HACCP table of contents only

APPENDIX
(.pdf)

appendix table of contents only


PREFACE
Log of changes to manual
Food HACCP definitions
References

SYSTEM AND OPERATIONS DESCRIPTION
Food safety assurance
Operation description

Menu HACCP and hazard identification of food items
Organization and job responsibilities
Environment and facility description
Facility plan and food flow
Major equipment description
Enclosures
1.         Retail food safety management: Evidence of Active Managerial Control
2.    Operation description

3.    Cook control – Menu-product groups
4.    Cook controls for safe products
5.    Supplier control – Menu-product groups
6.    Supplier controls for safe products
7.    Menu item allergen analysis / example
8.    Detailed list of food allergens and food intolerance

9.        Organization and job responsibilities chart
10.        Environment and facility description and pictures
11.        Facility plan
12.        Major equipment items

MANAGEMENT
AMC-HACCP Management
Food safety policy
Control of documents
Management responsibility
    Food safety management plan
    Evaluation of unit performance; management review
    Food safety improvement program
    The person in charge (PIC)
    Holding subordinates responsible
Foodborne illness complaints and hoaxes
Food security
    Management
    Human element – staff
    Human element – public
    Facility
    Operations
Food sabotage
Emergencies
    Power outage
    Water contamination
    Fire and natural disasters
    Choking
Recalls
Enclosures (A)
1.        Foodborne illness information form
2.        Analysis of an alleged foodborne illness
3.        Usual incubation / onset period ranges for select foodborne diseases

QA, QC, and the HACCP Team

Control of non-conformity
Self-inspection and food hazard control checklists
HACCP team operations
    Problem solving
    Coaching and skill development
    Setting the example
    Food safety self-inspection
    HACCP team meeting, report, and corrective action
    Filing the report
Regulatory / third-party audit
HACCP reassessment
Equipment performance calibration and verification
    Food temperature measurement and thermometer calibration
Enclosures (B)
1.        Daily QA checklist
2.        Monthly QA checklist
3.        HACCP team monthly meeting report
4.        Corrective action report
5.        HACCP reassessment
 
Training Program
Training plan
New employee training and certification
Continuing education and employee recertification
Employee training records
Enclosures (C)
1.        Training plan
2.        Lesson plan form
3.        Employee food HACCP training knowledge demonstration tests and certification (English, Spanish)
4.        Continuing education training record

PREREQUISITE PROCESSES (SSOP / GMP)
Personal Hygiene
Employee personal hygiene policies
    Individual illness and disease control
    Cuts and abrasions
    Personal cleanliness
    Fingernails
    Hair restraint
    Jewelry and hard objects
    Handkerchiefs and facial tissues
    Chewing gum, smoking, and eating
Gloves
    How to use gloves
    Disposable gloves
    Heavy-duty gloves
Hand washing
    Employee hand washing policies
    Double hand wash
    Single hand wash
    Handling food, money, and dirty tableware
Medicines
First aid
    Hand cuts and abrasions
    Contact with blood or body fluids from another person
Enclosures (A)
1.        Ill employee exclusion
 
Facility and Equipment Cleaning, Sanitation, and Pest Control
Cleaning plan and report
Cleaning chemicals and control
Knowing that surfaces and equipment are sanitized
Cross-contamination
    What is cross-contamination?
    How to prevent cross-contamination
Using sanitizer
    What to use
    How to use
Frequency of sanitizing food contact surfaces
Food contact surface wiping cloths
Food sinks vs. hand and utility sinks
3-compartment sink operation
Bussing and cleaning tables and non-food contact surfaces
Equipment cleaning
Machine ware washing procedures
Food waste cans
Tableware
Work station cleanliness
Pest control plan and report
Use of pesticides
Listeria monocytogenes control
Enclosures (B)
1.        Facility cleaning plan and report
2.        Chemicals list and material safety data sheets
3.        Pest control plan and report
 
Facility and Equipment Maintenance
Preventive maintenance plan and report, including equipment calibration
Food contact surface equipment construction
Non-food contact surface equipment construction
Equipment operation
Gaskets
Cooling and refrigeration units
Freezers
Surplus equipment and items for repair
Dunnage racks, shelving, pallets, dollies, etc.
Backflow prevention valves for plumbing
CO2 backflow prevention valves
Warewashing equipment
Enclosures (C)
1.        Preventive maintenance plan and report
 
Supplies / Buying Food
Qualified suppliers
Ingredient specification
Supplier controls
Inspection of incoming products
Receiving food
Substandard products
Proper storage procedures:  ambient, frozen, refrigerated
Prevent food contamination:  physical, chemical, biological
Chemicals separation
Container disposal
Stock rotation
Enclosures (D)
1.        Supplier qualification list
2.        Supplier HACCP qualification standards
3.        Supplier ingredient specifications
4.        Supplier controls for safe products
5.        Receiving report

 
FOOD PROCESS HACCP
General
    Determination if a production step is a CCP
    Quality control operations
    Methods of verification
Menu item hazard and control groups
Chemical additives
Allergies and adverse food reactions
HACCP recipe, flow charts, and HACCP plans
Food pre-preparation hazard and control rules
    Food thawing
    Food washing
    Serving raw foods
    Hard foreign objects
    Ingredient control
    Allergenic ingredient control
    Separate raw and cooked food preparation equipment
Food preparation hazard and control rules
    Pasteurization and quality temperatures
    Food tasting
    Roasts and thick foods
    Sauté and thin foods
    Sauces, soups, and beverages
    Fruits, vegetables, legumes, and cereals
    Bread, batters, and pastry
    Hot combination dishes
    Cold combination dishes
Food transport, holding, and serving hazard and control rules
    Hot holding
    Food serving temperatures
    Serving, packaging, transporting
    Reheating for hot holding
    Beverage dispensing equipment
    Milk product dispensers
    Salad bar
    Dispensing tableware and flatware
    Self-service food, dishes, and utensils
    Food exposed to the customer
    Table condiments
    Ice
After service hazard and control rules
    Food removed from temperature control
    Returned food
    Leftovers
    Cooling food
    Storage time
    Storage containers
    Cold holding
    Waste products
Carry-out, catering, and banquets hazard and control rules
Traceability of production lots
Enclosures
1.        Five retail USDA HACCP-based food process flows / Group ___:  cook controls for safe products
2.       Quality-assured HACCP recipe procedures
3.        Quality-assured HACCP recipe procedures:  Chicken cacciatore
4.        QA recipe flow example:  Chicken cacciatore
5.        QA recipe flow with full HACCP (example):  Chicken cacciatore
6.        HACCP plan example:  Chicken cacciatore


APPENDIX
HACCP plans
HACCP recipes
Product specifications
Validation studies
Technical reports


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