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particularly those closing the opportunity gap.  \nCSI seeks to ensure its resources are as accessible as possible. If you experience any difficulty in accessing a resource, please reach out to [Communications_CSI@csi.state.co.us](Communications_CSI@csi.state.co.us)  \nRevised: July 2026  \nTABLE OF  \nCONTENTS  \n1 Section 1: Personnel and Personal Hygiene Employee Health and Responsibilities 6  \nEmployee Personal Health and Hygiene 8  \nHandwashing 11  \nGlove and Utensil Use 13  \nSection 2: Facility and Equipment  \nThermometer Use and Calibration 15  \nSanitizing Solutions 17  \nMachine Ware washing High Temperature 20  \nManual Ware washing in a 3 Compartment S ink 21  \nIce Machine Usage and Cleaning 23  \nKitchen Cleaning Schedule Guide 25  \nInventory 27  \nSection 3: Flow of Food: Recieving Time-Temperature Control for Safety Foods 30  \nReceiving 31  \nReceiving Guidelines 33  \nSection 4: Flow of Food: Preparation Thawing Food 35  \nCooking Food 36  \nTasting Food 38  \nWashing Fruits and Vegetables 39  \nRaw Foods 41  \nPreparing Cold Foods 43  \nFresh Fruit &Vegetable Program 45  \n2  \n3  \n4  \n 5 Section 5: Flow of Food: Service Holding Food 48  \nService of Food 50  \nHandling Food Allergens 52  \nService Temperatures 54  \nCooling Foods 56  \nLeftovers & Reheating Time 58  \nVended & Satellite Schools 60  \nDocumenting HACCP Process Category 62  \nShare Tables 63  \n6 Section 6: Flow of Food: Storage & Transportation Storage 67  \nDate Marking Ready to Eat 69  \nLeftover Food to Feed the Needy 71  \nTransportation of Foods to Satellite Locations 72  \nSack Lunches 74  \nBreakfast in the Classroom 75  \nTeacher/Staff Breakfast in the Classroom 77  \n 7 Section 7: Consumer Communication Health Inspections 79  \nResponding to a Foodborne Illness Complaint 80  \nResponding to a Physical Hazard Incident 81  \nHandling a Food Recall 82  \nSpecial Dietary Needs 83  \nFood Code 2022 Requirements 85  \n8 Section 8: Emergency Readiness Plan Cleaning and Disinfecting Body Fluid Spills 88  \nNorovirus: Breakfast in the Classroom 91  \nAssembling a Body Fluid Cleanup Kit 92  \nFoodservice Operations Emergency Readiness 94  \n9 Section 9: Reports  \nPhysical Hazard Incident 98  \nFoodborne Illness Incident Report 99  \nIncident Report Form for Body Fluid Spills 101  \nNon Discrimination Statement 102  \nAcknowledgment form to sign 103  \nSECTION 1  \nPERSONNEL AND  \nPERSONAL HYGIENE  \nEMPLOYEE HEALTH AND RESPONSIBILITIES-SOP  \nPolicy  \nAll food service employees will share the responsibility with management for preventing foodborne illness.  \nProcedures  \nAll employees in school foodservice are required to know:  \n The relationship between their job responsibilities and the potential risks of foodborne illness.  \n How employee health is related to foodborne illness:  \n The need to immediately report symptoms of vomiting, diarrhea, jaundice, sore throat with fever, diagnosis of illness caused by or exposure to (Big 5 Pathogens)  \ni. Norovirus  \nii. Salmonella typhi  \niii. E . coli 0157:H7, Enterohemorrhagic or Shiga toxin-producing E . coli  \niv. Shigella spp  \nv. Hepatitis A; or an exposed infected wound or cut on the hands or arms to their manager  \n A food employee infected with a Big 5 Pathogen will typically shed hundreds of thousands of pathogens which can easily be transmitted to food even when good handwashing practices are utilized.  \n How restriction and/or exclusion from working with food when sick prevents foodborne illness.  \n How proper hand hygiene and no bare hand contact with ready-to-eat (RTE) food can prevent foodborne illness.  \nIf an employee is exposed to any of the following situations, it must be reported to a Manager/Field Manager, such as in cases of:  \n Ingesting or handling food that was implicated in a foodborne outbreak.  \n Consuming food that was prepared by someone with an illness that resulted from one of the Big 5 Pathogens (listed above) .  \n Attending ","cbCainLdaozsvynr","https://ap.wps.com/l/cbCainLdaozsvynr","pdf",15559826,103,"English","# Section 1: Personnel and Personal Hygiene\n## Employee Health and Responsibilities\n## Employee Personal Health and Hygiene\n## Handwashing\n## Glove and Utensil Use\n# Section 2: Facility and Equipment\n## Thermometer Use and Calibration\n## Sanitizing Solutions\n## Kitchen Cleaning Schedule Guide\n# Section 3: Flow of Food: Receiving\n## Receiving Guidelines\n# Section 4: Flow of Food: Preparation\n## Thawing Food\n## Cooking Food\n## Washing Fruits and Vegetables\n# Section 5: Flow of Food: Service Holding Food\n## Handling Food Allergens\n## Service Temperatures\n## Cooling Foods\n# Section 6: Flow of Food: Storage & Transportation\n## Date Marking Ready to Eat\n## Transportation of Foods to Satellite Locations\n# Section 7: Consumer Communication\n## Health Inspections\n## Responding to a Foodborne Illness Complaint\n## Handling a Food Recall\n# Section 8: Emergency Readiness Plan\n## Cleaning and Disinfecting Body Fluid Spills\n## Foodservice Operations Emergency Readiness\n# Section 9: Reports\n## Physical Hazard Incident\n## Foodborne Illness Incident Report\n## Incident Report Form for Body Fluid Spills","[{\"question\":\"What must food service employees do to help prevent foodborne illness?\",\"answer\":\"All employees share responsibility with management for preventing foodborne illness and must know how their job duties relate to potential foodborne risks.\"},{\"question\":\"When are employees required to report health-related situations to a manager?\",\"answer\":\"Employees must immediately report symptoms such as vomiting, diarrhea, jaundice, or sore throat with fever, diagnoses related to the Big 5 pathogens, and specific exposure situations including implicated outbreak foods or confirmed outbreak locations.\"},{\"question\":\"What hygiene practices are required for safe food handling?\",\"answer\":\"Employees must maintain good personal hygiene, including daily bathing and grooming, and perform proper handwashing and change gloves before serving periods, during preparation, before serving, cashiering, sanitizing, and between tasks to prevent cross-contamination.\"}]","Food Safety & HACCP Manual - Revised July 2026 | PDF",1790926486,260]