HACCP in SC Schools Training for Operators Standardized Recipes Directions: Mark with an “X” which types of standardized recipes require the food be held at 135oF or hotter or 41oF or colder. X Same Day Service X No Cook X Complex _ Non-Potentially Hazardous Food Can They Handle It? Directions: For each situation, circle Yes if the worker should tell manager they are sick. Yes No Francis, the head cook, came to work with a sore throat and fever.
Month/Year _______________________ Date Observer Number of Thermometers Temperature (32oF) Corrective Actions Digital: Digital: Metal-stem: Digital: Metal-stem: Digital: Digital: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem: Digital: Metal-stem:
DAILY – Refrigerator Inspection REFRIGERATOR: ________________________ Month/Year _______________________ Date Observer a.m. p.m. Temperature (<39oF) a.m. p.m. Past-dated Foods Corrective Actions Taken
DAILY – Freezer Inspection FREEZER: ___________________________ Month/Year _______________________ Date Observer a.m. p.m. Temperature (<0oF) a.m. p.m. Sample Trays Foods Corrective Actions Taken
DAILY – Dry Storeroom DRY STOREROOME: ______________________ Month/Year ___________________ Date Observer Temperature (50-70oF) Corrective Actions
Is the Pest Control log in an area that is accessible to workers and the PCO? Yes No Did the PCO visit the school foodservice this month? Yes No -- If the PCO visited, was the facility properly prepared for the visit—all exposed cooking implements and utensils covered or put away? Yes No -- The building exterior and perimeter is clean and free of clutter and debris. Yes No N/A Insecticides and rodent traps properly used in and near the garbage and waste area. Yes No N/A Only products labeled for use in food-handling areas are used. Yes No N/A Trapping devices or means of pests control properly maintained and used. Yes No N/A Pesticides kept in their original containers and stored properly. Yes No N/A Fire and Physical Safety Freezer doors without an emergency escape are unlocked. Yes No N/A Exhaust fans are running when any cooking equipment is operating. Yes No N/A All equipment is aligned properly under the hood system. Yes No N/A All combustibles are under the hood. Yes No N/A All manual pull stations are not blocked. Yes No N/A All portable fire extinguishers are in the charge position. Yes No N/A All portable fire extinguishers are not blocked. Yes No N/A No boxes are blocking exists, exit egress, or exit discharge areas. Yes No N/A No food items are stored closer than 24 inches to the ceiling. Yes No N/A No boxes, bags, tools or other materials on floor. Yes No N/A Walkways are not blocked with hand trucks, equipment, or materials. Yes No N/A No cords or cables are in walkways. Yes No N/A No items are on stairs. Yes No N/A Exit lights are illuminated. Yes No N/A NOTES: Do I Need to be Sanitized? Directions: Place a check mark next to the items that need to be both cleaned and sanitized. NOTE: Only food-contact surfaces must be cleaned and sanitized after each use. __X__ stockpots __X__ plates __X__ cutting boards
Date Initials Corrective Actions Dishmachine Sanitizing Dish Sink Set-up Wipe/ Spray Mop Clean-up oF/ppm 180oF/50 ppm 15-25 psi (ppm) 200–400 ppm 200-400 (ppm) Surfaces DAILY -- Operation Inspection (Page 2) Month/Year ______________________ Handsink #1 Handsink #2 Handsink #3