Hazard Analysis Critical Control Point (HACCP) – Based
PURPOSE: To prevent foodborne illness by ensuring that all foods are served in a sanitary manner.
SCOPE: This procedure applies to foodservice employees who serve food.
KEYWORDS: Cross-Contamination, Service
1. Train foodservice employees on using the procedures in this Standard Operating Procedure. Refer to the Using and Calibrating Thermometers Standard Operating Procedure.
2. Follow state or local health department requirements.
3. Follow the employee health policy. (Employee health policy is not included in this resource.)
4. Wash hands before putting on gloves, each time the gloves are changed, when changing tasks, and before serving food with utensils. Refer to the Washing Hands Standard Operating Procedure.
5. Avoid touching ready-to-eat foods with bare hands. Refer to the Using Suitable Utensils when Handling Ready-To-Eat Foods Standard Operating Procedure.
6. Handle plates by the edge or bottom; cups by the handle or bottom; and utensils by the handles.
7. Store utensils with the handles up or by other means to prevent contamination.
8. Hold potentially hazardous food at the proper temperature. Refer to the Holding Hot and Cold Potentially Hazardous Foods Standard Operating Procedure.
9. Serve food with clean and sanitized utensils.
10. Store in-use utensils properly. Refer to the storing In-Use Utensils Standard Operating Procedure.
11. Date mark and cool potentially hazardous foods or discard leftovers. Refer to the Date Marking Ready-to-Eat, Potentially Hazardous Foods, and Cooling Potentially Hazardous Foods Standard Operating Procedure.
A designated foodservice employee will visually observe that food is being served in a manner that prevents contamination during all hours of service.
1. Retrain any foodservice employee found not following the procedures in this Standard Operating Procedure.
2. Replace improperly handled plates, cups or utensils.
3. Discard ready-to-eat food that has been touched with bare hands.
4. Follow the corrective actions identified in the Washing Hands; Using suitable Utensils When Handling Ready-To-Eat Foods; Date Marking Ready-to-Eat, Potentially Hazardous Foods; Cooling Potentially Hazardous Foods; and Holding Hot and Cold Potentially Hazardous Foods Standard Operating Procedure.
VERIFICATION AND RECORD KEEPING:
The foodservice manager will periodically check the storage and use of utensils during service. In addition, the foodservice manager will complete the Food Safety Checklist daily. The Food Safety checklist is to be kept on file for a minimum of one year.
DATE IMPLEMENTED: BY:
DATE REVIEWED: BY:
DATE REVISED: BY: