STANDARD OPERATING PROCEDURES

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STANDARD OPERATING PROCEDURES Powered By Docstoc
					     Food Safety
        in the
    Flow of Food



Standard Operating
    Procedures
 Standard Operating Procedures




   The way we normally
  do things around here!
Put in writing so everyone is
     on the same page!
             Standard Operating Procedures SOP’s


   Use of Thermometers
   Calibration of Thermometers
   Receiving
   Personal Hygiene
   Cleaning and Sanitizing
                           Receiving


   Time/Temperature
    - Refrigerated Foods       40F or less
    - Frozen Foods              0F or less

   Organoleptic Evaluations
    - Odor, sight, touch

   Documentation
    - Shellfish Tags
    - Certificate of Conformance
                           Storage

   Time/Temperature
    - Refrigerated foods     40oF or less
    - Frozen foods            0oF or less
    - Manufacturer’s storage guidelines
        - Sous vide
        - Vacuum packaged product
   FIFO
   Prevent Cross Contamination
    - Storage procedures
                      Thawing

   Procedure
    - Refrigeration    40oF or less
    - Potable water    water temperature
                        70oF. or less; thaw
                        within two hours.
   Cooking
   Microwave
                         Thawing


   Prevent Cross Contamination
    - Cleaning/sanitizing
    - Preparation schedule or designated
       area
   Personal Hygiene
                          Preparation

   Time/Temperature
    - Batch Preparation
    - Time as a microbial growth barrier
    - Pre-chilled ingredients (sandwiches)
    - Use of pasteurized products
   Prevent Cross-Contamination
    - Cleaning/sanitizing
    - Designated procedures/area
   Personal Hygiene
                         Cooking


   Final Cooking Temperature

    - Beef, fish, pork, eggs   145oF for 15 secs.

    - Ground meats             155oF for 15 secs.

    - Poultry, stuffed meats, 165oF for 15 secs.
      stuffed pasta, stuffing
                         Cooking


   Beef Roasts

    - 145oF for 3 minutes
    - 140oF for 12 minutes
    - 130oF for 121 minutes
                         Holding


   Time/Temperature
    - 140oF or above
   Use of Equipment
    - Stir product
    - Cover containers
    - Utensil storage
   Breaking the Re-Run Cycle
                       Cooling


   Time/Temperature
    - 140oF to 70oF within 2 hours;
    - 70oF to 40oF in less than 4 hours
   Procedure - Product Specific
   Procedure - Equipment Specific
   Prevent Cross-Contamination
   Personal Hygiene
                          Reheating


   Time/Temperature
    - Heat to 165oF or above in less than
       2 hours
   Prevent Cross-Contamination
   Personal Hygiene

				
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posted:9/10/2012
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