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The included SOP sections specify purpose, scope, key words, step-by-step instructions, monitoring methods, corrective actions, verification and record keeping, and fields for implemented/reviewed/revised dates to support consistent compliance.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/sanitation-food-safety-standard-operating-procedure-manual-haccp-based-standard-operating-procedures-revised-july-3rd-2018/496004/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/sanitation-food-safety-standard-operating-procedure-manual-haccp-based-standard-operating-procedures-revised-july-3rd-2018/496004.png","ImageObject",300,407,{"name":42,"@type":43},"Mimi","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-11-06","2026-10-02",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",6,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What is the purpose of the Personal Hygiene SOP in this manual?","Question",{"text":63,"@type":64},"To prevent contamination of food by foodservice employees.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"Who does the Personal Hygiene procedure apply to?",{"text":68,"@type":64},"Foodservice employees who handle, prepare, or serve food.",{"name":70,"@type":61,"acceptedAnswer":71},"What corrective action is required if an employee is found not following the Personal Hygiene SOP?",{"text":72,"@type":64},"Retrain the employee and discard affected food.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},496004,1791303761,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,105,109,114,119,122,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":93,"show_sort_weight":94,"slug":95},"Exam",70,"exam",{"id":97,"doc_module":4,"doc_module_name":25,"category_name":98,"show_sort_weight":99,"slug":100},5,"Comic",60,"comic",{"id":55,"doc_module":4,"doc_module_name":25,"category_name":102,"show_sort_weight":103,"slug":104},"Technology",50,"technology",{"id":106,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":107,"slug":108},7,40,"healthcare",{"id":110,"doc_module":4,"doc_module_name":25,"category_name":111,"show_sort_weight":112,"slug":113},8,"Research & Report",30,"research-report",{"id":115,"doc_module":4,"doc_module_name":25,"category_name":116,"show_sort_weight":117,"slug":118},9,"Religion & Spirituality",20,"religion-spirituality",{"id":117,"doc_module":4,"doc_module_name":25,"category_name":120,"show_sort_weight":117,"slug":121},"World Cup","world-cup",{"id":123,"doc_module":4,"doc_module_name":25,"category_name":124,"show_sort_weight":123,"slug":125},10,"Lifestyle","lifestyle",{"id":127,"doc_module":4,"doc_module_name":25,"category_name":128,"show_sort_weight":97,"slug":129},19,"General","general",{"code":4,"msg":82,"data":131},{"doc_id":79,"user_id":132,"nickname":42,"user_avatar":133,"doc_module":4,"category_id":106,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":139,"language":140,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":12,"update_tm":144,"read_time":145,"preview_page_count":4},2336477974920,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","Sanitation & Food Safety Standard Operating Procedure Manual  \nHACCP-Based Standard Operating Procedures  \nRevised July 3rd, 2018  \nTable of Contents  \n1. Employee Sanitation Standards  \nA. Personal Hygiene……………………………………………………………….....4  \nB. Hands Washing & Hand Washing Sink.......…………….………………………...6  \nC. Glove & Utensil Use When Handling Ready-to-Eat Foods……………………....8  \nD. Employee Uniforms……………………………………………………………...10  \nE. Eating, Drinking, Taste Testing, & Breaks/Meals……………………………….13  \nF. Employee Smoking/Tobacco Use………….…………………………………….15  \nG. Employee Dressing Rooms………………………………………………………17  \nH. Cuts, Burns or Lesions on Lower Arms or Hands…………………………….....19  \nI.  Contact with Blood & Bodily Fluids…………………………………………….21  \nJ.  Employee Illness…………...…………………………………………………….23  \n2. Storage & Receiving  \nA. Standards for Receiving Food Central Foods Warehouse.………………………26  \nB. Standards for Receiving Food All other Dining Venues...………………………29  \nC. Handling Rejected Food…………………………………………………………33  \nD. Measuring Temperatures of Food Upon Receipt.………………………………..36  \nE. Proper Training for Employees Who Store Food………………………………..38  \nF. FIFO (First In, First Out) Stock Rotation..………………………………………40  \nG. Standards for Dry Storage………………………………………………………..42  \nH. Standards for Cooler Storage…………………………………………………….44  \nI.  Standards for Freezer Storage……………………………………………………46  \nJ.  Standards for Bread Storage……………………………………………………..48  \nK. Corrective Action for Cooler & Freezer Temperatures………………………….50  \n3. Food Production  \nA. Controlling Time & Temperature During Production...…………………………52  \nB. Acceptable Thawing Procedures...……………………………………………….54  \nC. Using & Calibrating Thermometers……………………………………………...56  \nD. Date Marking & Ready to Eat (TCS) Food……………………………………...58  \nE. Washing Fruits & Vegetables……………………………………………………60  \nF. Cooking (TCS) Foods……………………..……………………………………..62  \nG. Cooling (TCS) Foods……………………………….............................................65  \nH. Holding Hot and Cold (TCS) Foods......................................................................68  \nI.  Reheating (TCS) Foods…………………………………………………………..70  \nJ.  Standards for Deli Foods & Salad Bars………………………………………….72  \nJA. Deli Meats & Cheeses…………………………………………………………...74  \nK. Food Production Sinks…………………………………………………………...78  \n4. Food Safety  \nA. Preventing Cross Contamination During Storage & Preparation………………..80  \nB. Removing Food from the Cooler...………………………………………………82  \nC. Transporting Food to Remote Sites (Satellite Kitchens)………………………...84  \nD. Unattended Food.………………………………………………………………..87  \nE. Serving Food…………………………………………………………………….89  \nF. Temperature Logs for the Serving Areas………………………………………..91  \nG. Acceptable Use of Leftovers…………………………………………………….93  \nH. Handling a Food Recall………………………………………………………….95  \n5. Cleaning & Sanitation  \nA. Employee Training on Sanitation………………………………………………..97  \nB. Storing & Using Poisonous or Toxic Chemicals………………………………...99  \nC. Cleaning & Sanitizing Food Contact Surfaces…………………………………101  \nD. Dish Room Standard Operating Procedures……………………………………105  \nE. Floor Maintenance….…………………………………………………………..110  \nF. Proper Storing of Equipment & Utensils……………………………………….112  \nG. Emptying of Garbage Receptacles.……………………………………………..116  \nH. Prevention of Vermin or Insect Infestation…………………………………….118  \nI.  Sanitation Inspections…………………………………………………………..120  \n6. Incident Reports  \nA. Incident Reports………………………………………………………………...122  \n7. Employee Alcohol & Drug Policy  \nA. Alcohol & Drug Prohibition…………………………..………………………..124  \n8. Sanitation & Food Safety  \nStandard Operating Procedure Annual Training  \nA. Sanitation & Food Safety  \nB. Standard Operating Procedure Annual Training………………….……………130  \n1A: Personal Hygiene  \nPURPOSE: To prevent contamination of food by foodservice employees.  \nSCOPE: This procedure applies to foodservice employees who handle, prepare, or serve food.  \nKEY WORDS: Personal Hygiene, Cross-Contamination, Contamination  \nINSTRUCTIONS:  \n1. Train foodservice ","cbCaifcJv4xkUdXj","https://ap.wps.com/l/cbCaifcJv4xkUdXj","pdf",1206643,130,"English","# 1. Employee Sanitation Standards\n## A. Personal Hygiene\n## B. Hands Washing & Hand Washing Sink\n## C. Glove & Utensil Use When Handling Ready-to-Eat Foods\n## D. Employee Uniforms\n## E. Eating, Drinking, Taste Testing, & Breaks/Meals\n## F. Employee Smoking/Tobacco Use\n## G. Employee Dressing Rooms\n## H. Cuts, Burns or Lesions on Lower Arms or Hands\n## I. Contact with Blood & Bodily Fluids\n## J. Employee Illness\n# 2. Storage & Receiving\n## A. Standards for Receiving Food Central Foods Warehouse\n## B. Standards for Receiving Food All other Dining Venues\n## C. Handling Rejected Food\n## D. Measuring Temperatures of Food Upon Receipt\n## E. Proper Training for Employees Who Store Food\n## F. FIFO (First In, First Out) Stock Rotation\n## G. Standards for Dry Storage\n## H. Standards for Cooler Storage\n## I. Standards for Freezer Storage\n## J. Standards for Bread Storage\n## K. Corrective Action for Cooler & Freezer Temperatures\n# 3. Food Production\n## A. Controlling Time & Temperature During Production\n## B. Acceptable Thawing Procedures\n## C. Using & Calibrating Thermometers\n## D. Date Marking & Ready to Eat (TCS) Food\n## E. Washing Fruits & Vegetables\n## F. Cooking (TCS) Foods\n## G. Cooling (TCS) Foods\n## H. Holding Hot and Cold (TCS) Foods\n## I. Reheating (TCS) Foods\n## J. Standards for Deli Foods & Salad Bars\n## JA. Deli Meats & Cheeses\n## K. Food Production Sinks\n# 4. Food Safety\n## A. Preventing Cross Contamination During Storage & Preparation\n## B. Removing Food from the Cooler\n## C. Transporting Food to Remote Sites (Satellite Kitchens)\n## D. Unattended Food\n## E. Serving Food\n## F. Temperature Logs for the Serving Areas\n## G. Acceptable Use of Leftovers\n## H. Handling a Food Recall\n# 5. Cleaning & Sanitation\n## A. Employee Training on Sanitation\n## B. Storing & Using Poisonous or Toxic Chemicals\n## C. Cleaning & Sanitizing Food Contact Surfaces\n## D. Dish Room Standard Operating Procedures\n## E. Floor Maintenance\n## F. Proper Storing of Equipment & Utensils\n## G. Emptying of Garbage Receptacles\n## H. Prevention of Vermin or Insect Infestation\n## I. Sanitation Inspections\n# 6. Incident Reports\n## A. Incident Reports\n# 7. Employee Alcohol & Drug Policy\n## A. Alcohol & Drug Prohibition\n# 8. Sanitation & Food Safety\n## Standard Operating Procedure Annual Training\n## A. Sanitation & Food Safety\n## B. Standard Operating Procedure Annual Training\n# 1A: Personal Hygiene","[{\"question\":\"What is the purpose of the Personal Hygiene SOP in this manual?\",\"answer\":\"To prevent contamination of food by foodservice employees.\"},{\"question\":\"Who does the Personal Hygiene procedure apply to?\",\"answer\":\"Foodservice employees who handle, prepare, or serve food.\"},{\"question\":\"What corrective action is required if an employee is found not following the Personal Hygiene SOP?\",\"answer\":\"Retrain the employee and discard affected food.\"}]","Sanitation & Food Safety Standard Operating Procedure Manual - HACCP-Based Standard Operating Procedures - Revised July 3rd, 2018 | PDF",1790925668,328]