RETAIL FOOD OPERATIONS

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

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