STANDARD OPERATING PROCEDURESTOP TE

STANDARD OPERATING PROCEDURES
TOP TEN GROUP SERVICES STORAGE REF:NO:SOP STR
ISSUE:1 DATE:5/11/2014
PURPOSE: To reduce food borne 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 store 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.


MONITORING:

A designated store in charge will continually monitor food storage and preparation to ensure that food is not cross-contaminated.

CORRECTIVE ACTION:

1. Retrain any store 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.

Hasil (Cina Tradisional) 1:

標準作業程式頂十組服務存儲 REF： 無： SOP STR問題： 1 日期： 5/11/2014目的： 減少食源性疾病，防止無意造成的食品污染。 經營範圍： 本程式適用于任何人是負責接收、 儲存、 編寫和提供食物。關鍵字： 交叉污染，製備、 污染、 存儲、 接收。 說明：1.在本規程中使用程式商店員工培訓。2.按照國家或地方衛生部門的要求。3.洗手正確。請參閱洗手 SOP。4.避免接觸用赤裸的雙手的即食食品。請參閱使用適用的食具，當處理即食食物 SOP。5.單獨的原始動物食品，如雞蛋、 魚、 肉和家禽，從準備吃的食物，如生菜、 切瓜和午餐肉在接收、 存儲和準備過程中。6.分離不同類型的原始動物的食物，如雞蛋、 魚、 肉和家禽，從彼此，除了當結合食譜中。7.通過在貨架上的烹調溫度順序放置動物生食，與要求最高的烹調溫度，比如雞，最低的擱板上的原始動物性食品在冰箱或步入式冷卻器中存儲動物食品原料。8.與洗淨的水果和蔬菜，其他即食食物分開洗的水果和蔬菜。9.使用只乾燥、 清潔，消毒後的設備和用具。為適當的清潔和消毒程式，請參閱清潔和消毒食品接觸表面 SOP。10.觸摸只有那些表面的設備和不會直接與食品接觸的器具。11.把食物放在蓋的容器或包裹，除了冷卻時，並將存儲在冷凍庫或冷卻器。12.指定架子上面的一台冰箱或步入式冷卻器為"冷卻"的架子。在初始的快速降溫階段，以利於散熱揭露食品容器。監測：負責指定的存儲能夠持續監控糧食儲存和準備，以確保食品不是交叉污染。 糾正措施：1.培訓任何店內員工發現不遵守本規程中的過程。2.單獨的食品發現儲存不妥。3.放棄準備吃生雞蛋、 生魚、 生肉或生家禽被污染的食品。

Hasil (Cina Tradisional) 3:

操作PROCEDURES
TOP十個小組的
STANDARD為存貯REF服務：不：SOP STR
ISSUE ：1個日期：5/11/2014
PURPOSE ：通過防止食物的有意無意的汙穢減少食物中毒。

範圍：這個做法適用於負責接受，存放，準備和服務的食物的人。

KEY詞：交互汙染，準備，汙穢，存貯， Receiving.

指示：

1.火車使用的做法商店雇員在這个SOP。
2.按照狀態或地方健康部門要求。
3.洗滌適當地遞。參見洗滌的手SOP。
4.Avoid感人的立即可食的食物用赤手。當處理立即可食的食物SOP時，參見使用適當的器物。
5.分離未加工的動物性食品，例如雞蛋、魚、肉和禽畜，從立即可食的食物，例如萵苣、被切的瓜和午餐肉在接受，存貯和準備時。
6.從彼此分離未加工的動物性食品的不同的類型，例如雞蛋，魚、肉和禽畜，除了，當結合在食譜。
7.存放未加工的動物性食品在冰箱或未經預約而來的致冷機通過安置未加工的動物性食品在架子按照烹飪溫度的順序用要求最高的烹飪溫度，例如雞的未加工的動物性食品，在最低的架子。
8.從被洗滌的分離未洗的水果和蔬菜水果和蔬菜和其他立即可食的食物。
9.使用只乾燥，清洗，并且消毒的設備和器物。參考清潔和消毒食物適當的清潔的接觸面SOP和消毒做法。
10.接觸不會直接與食物聯繫來設備和器物仅的那些表面。
11.在未經預約而來的冰箱或致冷機的，冷卻和商店期間在被蓋的容器或包裹的地方食物，除了。
12.選定冰箱或未經預約而來的致冷機的上部架子作為「冷卻的」架子。揭露容器食物在初期快的涼快的下來階段期間促進冷卻。


MONITORING ：

A負責選定的商店將不斷地監測食物存貯和準備保證沒有跨沾染食物。

CORRECTIVE行動：

1.