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    Haccp-Based Sops: Preventing Cross-Contamination During Storage and Preparation

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    Annisapf
    This document provides a sample standard operating procedure (SOP) for preventing cross-contamination during food storage and preparation. It outlines key instructions for separating raw and ready-to-eat foods, storing foods from highest to lowest cooking temperature, using only clean equipment, and monitoring, correcting, and documenting compliance with these procedures to ensure food is safely handled and stored without risk of cross-contamination.

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    © All Rights Reserved
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    Haccp-Based Sops: Preventing Cross-Contamination During Storage and Preparation

    Uploaded by

    Annisapf
    78 views2 pages
    This document provides a sample standard operating procedure (SOP) for preventing cross-contamination during food storage and preparation. It outlines key instructions for separating raw and ready-to-eat foods, storing foods from highest to lowest cooking temperature, using only clean equipment, and monitoring, correcting, and documenting compliance with these procedures to ensure food is safely handled and stored without risk of cross-contamination.

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    SOP_HACCP.pdf

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    This document provides a sample standard operating procedure (SOP) for preventing cross-contamination during food storage and preparation. It outlines key instructions for separating raw and ready-to-eat foods, storing foods from highest to lowest cooking temperature, using only clean equipment, and monitoring, correcting, and documenting compliance with these procedures to ensure food is safely handled and stored without risk of cross-contamination.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    78 views2 pages

    Haccp-Based Sops: Preventing Cross-Contamination During Storage and Preparation

    Uploaded by

    Annisapf
    This document provides a sample standard operating procedure (SOP) for preventing cross-contamination during food storage and preparation. It outlines key instructions for separating raw and ready-to-eat foods, storing foods from highest to lowest cooking temperature, using only clean equipment, and monitoring, correcting, and documenting compliance with these procedures to ensure food is safely handled and stored without risk of cross-contamination.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    HACCP-Based SOPs

    Preventing Cross-Contamination During Storage and


    Preparation
    (Sample SOP)

    PURPOSE: To reduce foodborne illness by preventing unintentional contamination of


    food.

    SCOPE: This procedure applies to anyone who is responsible for receiving, storing,
    preparing, and serving food.

    KEY WORDS: Cross-Contamination, Preparation, Contamination, Storage, Receiving

    INSTRUCTIONS:
    1. Train foodservice employees on using the procedures in this SOP.
    2. Follow State or local health department requirements.
    3. Wash hands properly. Refer to the Washing Hands SOP.
    4. Avoid touching ready-to-eat food with bare hands. Refer to Using Suitable Utensils
    When Handling Ready-To-Eat Foods SOP.
    5. Separate raw animal foods, such as eggs, fish, meat, and poultry, from ready-to-eat
    foods, such as lettuce, cut melons, and lunch meats during receiving, storage, and
    preparation.
    6. Separate different types of raw animal foods, such as eggs, fish, meat, and poultry,
    from each other, except when combined in recipes.
    7. Store raw animal foods in refrigerators or walk-in coolers by placing the raw animal
    foods on shelves in order of cooking temperatures with the raw animal food requiring
    the highest cooking temperature, such as chicken, on the lowest shelf.
    8. Separate unwashed fruits and vegetables from washed fruits and vegetables and other
    ready-to-eat foods.
    9. Use only dry, cleaned, and sanitized equipment and utensils. Refer to Cleaning and
    Sanitizing Food Contact Surfaces SOP for proper cleaning and sanitizing procedure.
    10. Touch only those surfaces of equipment and utensils that will not come in direct
    contact with food.
    11. Place food in covered containers or packages, except during cooling, and store in the
    walk-in refrigerator or cooler.
    12. Designate an upper shelf of a refrigerator or walk-in cooler as the “cooling” shelf.
    Uncover containers of food during the initial quick cool-down phase to facilitate
    cooling.

    1
    HACCP-Based SOPs

    Preventing Cross-Contamination During Storage and


    Preparation, continued
    (Sample SOP)

    INSTRUCTIONS, continued:
    13. Clean the exterior surfaces of food containers, such as cans and jars, of visible soil
    before opening.
    14. Store damaged goods in a separate location. Refer to Segregating Damaged Goods
    SOP.

    MONITORING:
    A designated foodservice employee will continually monitor food storage and preparation
    to ensure that food is not cross-contaminated.

    CORRECTIVE ACTION:
    1. Retrain any foodservice employee found not following the procedures in this SOP.
    2. Separate foods found improperly stored.
    3. Discard ready-to-eat foods that are contaminated by raw eggs, raw fish, raw meat, or
    raw poultry.

    VERIFICATION AND RECORD KEEPING:


    The foodservice manager will visually observe that employees are following these
    procedures and taking all necessary corrective actions during all hours of operation. The
    foodservice 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. Foodservice employees will document any
    discarded food on the Damaged and Discarded Product Log. The foodservice 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: _______________________

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