Standard Operating Procedures Department of Public Instruction Child Nutrition & Food Distribution Programs Kirsten Baesler, State Superintendent 600 E. Boulevard Ave., Department 201 Bismarck, ND Child Nutrition and Food Distribution Programs Bismarck In-State Toll-Free 1-888-338-3663 or 701-328-2294 Mayville Toll-Free 1-888-788-8901 The North Dakota Department of Public Instruction (NDDPI), in accordance with the Food and Nutrition Service of the United States Department of Agriculture (USDA), administers child nutrition and food distribution programs. A partnership of federal, state, and local agencies provides nutrition services and food assistance to students, young children, and adults.
Preventing Cross Contamination during Storage and Preparation, continued MONITORING: A designated school nutrition employee will continually monitor food storage and preparation to ensure that food is not cross contaminated. CORRECTIVE ACTION: Retrain any school nutrition employee found not following the procedures in this SOP. Separate found improperly stored. Discard foods that are contaminated by raw eggs, raw fish, raw meat, or raw poultry. VERIFICATION AND RECORD KEEPING: The school nutrition manager will visually observe that employees are following these procedures and taking all necessary corrective actions during all hours of operation. The school nutrition manager will periodically check the storage of foods during hours of operation and complete the Food Safety Checklist daily. The Food Safety Checklist will be kept on file for a minimum of 1 year. School nutrition employees will document any discarded food on the Damaged and Discarded Product Log. The school nutrition manager will verify that appropriate corrective actions are being taken by reviewing, initialing, and dating the Damaged and Discarded Product Log each day. The Damaged and Discarded Product Log is to be kept on file for a minimum of 1 year. DATE IMPLEMENTED: BY: DATE REVIEWED: _ BY: DATE REVISED: BY:
Food Contact Surfaces Cleaning and Sanitizing Log Instructions: Record time, temperatures/sanitizer concentration, as appropriate and any corrective action taken on this form. The school nutrition manager will verify that food workers have taken the required information by visually monitoring school nutrition employees and preparation procedures during the shift and by reviewing, initialing, and dating this log daily. Maintain this log for a minimum of 1 year. Date and Time Wash Temperature Rinse Temperature Rinse (Sanitization) Temperature Heat Sensitive Tape (place here) Sanitizer Concentration (in ppm) Corrective Action Employee Initials Verified By/ Date
The FIFO (First In, First Out) method of inventory management is used. □ □ There are no bulging or leaking canned goods. □ □ Food is protected from contamination. □ □ All food surfaces are clean. □ □ Chemicals are clearly labeled and stored away from food and food- related supplies. □ □ There is a regular cleaning schedule for all food surfaces. □ □ Food is stored in original container or a food grade container. □ □ CLEANING AND SANITIZING Yes No Corrective Action Three-compartment sink is properly set up for ware washing. □ □ Dishmachine is working properly (gauges and chemicals are at recommended levels). □ □ Water is clean and free of grease and food particles. □ □ temperatures are correct for washing and rinsing. □ □ If heat sanitizing, the utensils are allowed to remain immersed in 171 ºF water for 30 seconds. □ □ If using a chemical sanitizer, it is mixed correctly and a sanitizer strip is used to test chemical concentration. □ □ Smallware and utensils are allowed to air dry. □ □ Wiping cloths are stored in sanitizing solution while in use. □ □ UTENSILS AND EQUIPMENT Yes No Corrective Action All small equipment and utensils, including cutting boards and knives, are cleaned, sanitized, and allowed to air dry before use. □ □ Work surfaces are cleaned and sanitized before use. □ □ Thermometers are cleaned and sanitized each use. □ □ Thermometers are calibrated on a routine basis. □ □ Can opener is cleaned and sanitized before use. □ □ Drawers and racks are cleaned and sanitized before use. □ □ utensils are handled in a manner to prevent contamination of that will be in direct contact with food or a person’s mouth. □ □ LARGE EQUIPMENT Yes No Corrective Action Food slicer is cleaned and sanitized after every use. □ □ Exhaust hood and filters are clean. □ □
Summary Table of Record Keeping for HACCP-Based SOP Cleaning and Sanitizing Log Cooking- Reheating Temperature Log Cooling Temperature Log Damaged or Discarded Product Log Food Safety Checklist Hot and Cold Holding Temperature Log Production Log Receiving Log Thermometer Calibration Log To Be Determined Cleaning and Sanitizing Food Contact Surfaces X X Controlling Time and Temperature During Food Preparation X X Cooking X Cooling X Date Marking X Employee Health Policy X Handling a Food Recall X X Holding Foods X
Summary Table of Record Keeping for HACCP-Based SOP, continued Cleaning and Sanitizing Log Cooking- Reheating Temperature Log Cooling Temperature Log Damaged or Discarded Product Log Food Safety Checklist Hot and Cold Holding Temperature Log Production Log Receiving Log Thermometer Calibration Log To Be Determined Transporting Food to Remote Sites X X X Using and Calibrating a Food Thermometer X X Suitable Utensils When Handling Ready-to-Eat Foods X X Using Time Alone as a Public Health Control X Washing Fruits and Vegetables X Washing Hands X
Summary for Monitoring and Reviewing HACCP-Based SOP Record, continued Directions: Identify the school nutrition employee who will be responsible for monitoring and verifying records. Maintain this record for a minimum of 1 year. Standard Operating Procedure Record Monitored by Whom Reviewed by Whom Receiving Deliveries Receiving Log Reheating Time/Temperature Control for Safety in Foods Cooking and Reheating Temperature Log Serving Food Food Safety Checklist Storing and Using Toxic Chemicals Food Safety Checklist Damaged or Discarded Product Log Transporting Foods to Remote Food Safety Checklist Sites Hot and Cold Holding Temperature Log Receiving Log Using and Calibrating a Food Thermometer Food Safety Checklist Thermometer Calibration Log
Complex Food Process Worksheet Sample COOK, COOL, REHEAT, SERVE Process 3 (sample) Limit Time in Danger Zone - Control Measures CCP: Cooking to destroy bacteria and other pathogens (CCPs and critical limits are outlined above) Reheating for hot holding, if applicable SOP: Cooling to prevent the outgrowth of spore-forming bacteria (SOP) Hot and cold holding an limiting time in the danger zone to inhibit bacterial growth and toxin formation (SOP) Menu Item Recipe Cooking Temp Cooling Temp Specific Instructions Bean Soup H-1 At or above 165℉ for at least 15 sec Cool to 70°F in 2 hrs or less & then to 41°F in 4 hours or less CCP: Heat to 165°F or above for at least 15sec CCP: Hold for hot service at 135°F or higher. Potato Salad E-09 Cook Potatoes Cool to 70°F in 2 hrs or less & then to 41°F in 4 hours or less Cook potatoes then cool CCP: Cool to 41°F within 4 hours. Assemble salad according to recipe. CCP: Cool to 41°F or lower within 4 hours. CCP: Hold for cold service at or lower than 41°F. Bean Burrito D-12 At or 165℉ for at least 15 sec Cool to 70°F in 2 hrs or less & then to 41°F in 4 hours or less Bean filling can be prepped ahead and cooled to 41°F within 4 hours. Assemble burrito according to recipe. CCP: Heat to at or above 165℉ for at least 15sec CCP: Hold for service at or above 135°F. Rice Pudding C-15 Cook Rice Cool to 70°F in 2 hrs or less & then to 41°F in 4 hours or less Rice can be cooked before and cooled. CCP: Cool to 41°F within 4 hours. Assemble salad according to recipe. CCP: Cook to 165°F or higher. If serving hot, CCP: Hold for service at or above 135°F If serving cold. CCP: Cool to 70°F in 2 hrs or less & then to 41°F in 4 hrs. CCP: Hold for cold service at or lower than 41°F.
Time for Symptoms to Appear 2 – 5 days Diarrhea bloody), stomach cramps/pain, fever , , and contaminated 18 – 36 hours Double or blurred vision, drooping eyelids, slurred speech. Difficulty swallowing, breathing and dry mouth. Muscle weakness and paralysis. Symptoms start in the head and move down as severity increases Improperly canned or fermented foods, usually homemade. Prison-made illicit alcohol. 6 – 24 hours Diarrhea, stomach cramps. Vomiting and fever are uncommon. Usually begins suddenly and lasts for less than 24 hours , especially large roasts; gravies; dried or precooked foods 1 week Watery diarrhea, loss of appetite and weight loss. Stomach cramps/pain, bloating, increased gas, nausea, and fatigue. , and 3 – 4 days Severe stomach cramps, diarrhea (often bloody), and vomiting. Around 5-10% of people diagnosed with this infection develop a life-threatening complication. Raw or undercooked ground beef, raw (unpasteurized) milk and juice, , and , contaminated water 1 – 4 typically experience and other flu-like symptoms, such as fatigue and muscle aches. Infections during pregnancy can lead to serious illness or even death in newborns. (most often older adults): headache, stiff neck, confusion, loss of balance and convulsions in addition to fever and muscle aches. Raw (unpasteurized) milk, , raw sprouts, melons, hot dogs, pâtés, lunch meats, and cold cuts, smoked seafood 12 – 48 hours Diarrhea, nausea/stomach pain, vomiting Infected person, contaminated food like , , or water, or by touching contaminated surfaces 12 – 72 hours Diarrhea, fever, stomach cramps, vomiting , raw or undercooked poultry or meat, unpasteurized milk or juice, cheese, raw fruits and vegetables (Staph) 30 minutes – 6 hours Diarrhea, nausea, stomach cramps, vomiting Foods that are handled by people and not cooked (sliced meat, puddings, pastries, and sandwiches). . 1 – 4 days Watery diarrhea, nausea. stomach cramps, vomiting, fever, chills Raw or undercooked shellfish, particularly From: Centers for Disease Control and Prevention (CDC) “Food Safety” For Use with: Communicating Norovirus Prevention Methods