ISSUE:1 DATE:5/11/2014STANDARD OPER

ISSUE:1 DATE:5/11/2014
STANDARD OPERATING PROCEDURES
PURPOSE: The basic setup to start the preparation of the food production .A good and proper pre preparation is the half work done. To prevent or reduce risk of food borne illness or injury by contaminated fruits and vegetables.
SCOPE: This procedure applies to foodservice employees who prepare or serve food.
KEY WORDS: Wash, Rinse, Sanitize, Fruits, Vegetables & Cross-Contamination.
INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP.
2. Follow State or local health department requirements.
3. Wash hands using the proper procedure.
4. Wash, rinse, sanitize, and air-dry all food-contact surfaces, equipment, and utensils that will be in contact with produce, such as cutting boards, knives, and sinks.
5. Follow manufacturer’s instructions for proper use of chemicals.
6. Wash all raw fruits and vegetables thoroughly before combining with other ingredients, including:
• Unpeeled fresh fruit and vegetables that are served whole or cut into pieces.
• Fruits and vegetables that are peeled and cut to use in cooking or served ready-to-eat.
7. Wash fresh produce vigorously under cold running water or by using chemicals that comply with the 2001 FDA Food Code. Packaged fruits and vegetables labeled as being previously washed and ready-to-eat are not required to be washed.
8. Scrub the surface of firm fruits or vegetables such as apples or potatoes using a clean and sanitized brush designated for this purpose.
9. Remove any damaged or bruised areas.
10. Label, date, and refrigerate fresh-cut items.
11. Serve cut melons within 7 days if held at 41 ºF or below. Refer to the Date Marking Ready-to-Eat, Potentially Hazardous Food SOP.
12. Do not serve raw seed sprouts to highly susceptible populations such as preschool-age children.
13.
MONITORING:

1. The foodservice manager will visually monitor that fruits and vegetables are being properly washed, labeled, and dated during all hours of operation.
2. Foodservice employees will check daily the quality of fruits and vegetables in cold storage.

CORRECTIVE ACTION:

1. Retrain any foodservice employee found not following the procedures in this SOP.
2. Remove unwashed fruits and vegetables service and washed immediately before being served.
3. Label and date fresh cut fruits and vegetables.
4. Discard cut melons held after 7 days.

Hasil (Cina Tradisional) 1:

ISSUE:1 DATE:5/11/2014STANDARD OPERATING PROCEDURESPURPOSE: The basic setup to start the preparation of the food production .A good and proper pre preparation is the half work done. To prevent or reduce risk of food borne illness or injury by contaminated fruits and vegetables.SCOPE: This procedure applies to foodservice employees who prepare or serve food.KEY WORDS: Wash, Rinse, Sanitize, Fruits, Vegetables & Cross-Contamination.INSTRUCTIONS:1. Train foodservice employees on using the procedures in this SOP.2. Follow State or local health department requirements.3. Wash hands using the proper procedure.4. Wash, rinse, sanitize, and air-dry all food-contact surfaces, equipment, and utensils that will be in contact with produce, such as cutting boards, knives, and sinks.5. Follow manufacturer’s instructions for proper use of chemicals.6. Wash all raw fruits and vegetables thoroughly before combining with other ingredients, including:• Unpeeled fresh fruit and vegetables that are served whole or cut into pieces.• Fruits and vegetables that are peeled and cut to use in cooking or served ready-to-eat. 7. Wash fresh produce vigorously under cold running water or by using chemicals that comply with the 2001 FDA Food Code. Packaged fruits and vegetables labeled as being previously washed and ready-to-eat are not required to be washed. 8. Scrub the surface of firm fruits or vegetables such as apples or potatoes using a clean and sanitized brush designated for this purpose. 9.刪除任何損壞或受傷的部位。10.貼上標籤，日期，和冷藏保鮮專案。11.發球切瓜在 7 天內如果維持在 41 ℉ 或以下。請參閱標記即食，有潛在危險的食物 SOP 的日期。12.無助于原始種子芽苗菜到高度易感人群如學齡的兒童。13。監測：1.餐飲經理將直觀地監測水果和蔬菜正在正確地洗，過時和標記，在所有時間內的操作。2.餐飲員工將會每天檢查品質的水果和蔬菜冷庫。糾正措施：1.培訓不遵循此 sop 程式發現任何餐飲服務員工。2.刪除未洗的水果和蔬菜服務，上菜之前立即洗淨。3.標籤和日期鮮切的水果和蔬菜。4.放棄切的瓜 7 天后舉行。

Hasil (Cina Tradisional) 2:

問題：1日期：2014年5月11日
標準工作程序
宗旨：基本設置，啟動糧食生產。一個好的，合適的預準備的半完成工作的準備。為了防止或通過受污染的水果和蔬菜，減少食源性疾病或受傷的危險。
適用範圍：本程序適用於餐飲業的員工誰準備或供應食物。
關鍵詞：清洗，漂洗，消毒，水果，蔬菜和交叉污染
說明：
1。列車上使用本SOP的過程餐飲從業人員。
2。按照國家或當地衛生部門的要求。
3。洗手，使用正確的程序。
4。洗滌，漂洗，消毒和風乾的所有食品接觸面，設備和器具，將在與農產品接觸，如砧板，菜刀和水槽。
5。按照製造商的說明正確使用的化學品的指令。
6。與其他成分 ​​相結合，其中包括前應徹底清洗所有的新鮮水果和蔬菜：
•未去皮的新鮮水果和菜餚全部或切成片的蔬菜。
•水果和蔬菜去皮，切到烹飪或服務使用現成的吃。
7。大力下的冷自來水或使用符合2001年美國FDA食品化學品法典洗淨的新鮮農產品。包裝水果和蔬菜的標記為被預先洗滌並隨時可以吃不需要進行洗滌。
8。擦洗牢固水果或蔬菜，如使用清潔和消毒刷指定用於此目的的蘋果或馬鈴薯的表面上。
9。刪除任何損壞或碰傷的地方。
10。標籤，日期和冷藏鮮切物品。
11。服務於砍瓜在7天，如果在41華氏度以下的舉行。請參閱標記準備的吃的日期，潛在危害的食物SOP。
12。不服務生豆芽高度易感人群，如學齡前兒童。
13。
監測：1。餐飲服務經理會在視覺監控的水果和蔬菜都經過適當的期間，所有操作時間洗，貼上標籤，並註明日期。2。餐飲從業人員將每天檢查的水果和蔬菜冷庫的質量。糾正措施：1。任何再培訓餐飲服務員工發現不按照本SOP的過程。2。刪除未洗的水果和蔬菜服務，並立即被服務之前洗淨。3。標籤和日期鮮切水果和蔬菜。4。放棄削減7天后舉行的瓜。

Hasil (Cina Tradisional) 3:

ISSUE ：1個日期：操作PROCEDURES
PURPOSE的5/11/2014
STANDARD ：開始食物生產的準備的基本的設定。一種好和適當的前準備是被完成的半工作。由汙染的果子和vegetables.
SCOPE防止或減少食物中毒或傷害的風險：這個做法適用於準備或服務food.
KEY詞的食品服務雇員：洗滌，沖洗，消毒，果子，跨Contamination.
INSTRUCTIONS菜的& ：
1.火車使用的做法食品服務雇員在這个SOP.
2。使用適當的procedure.
4.洗滌，跟隨狀態或地方健康部門requirements.
3.洗滌手，漂洗，消毒，并且風乾將是與產物聯繫，例如切板、刀子和sinks.
5.的所有食物聯絡表面、設備和器物。在結合十分地按照製造商的指示為對chemicals.
6.洗滌的適當的使用所有未加工的水果和蔬菜與其他成份前，包括：
•被服務整個或裁減入pieces.
的削皮的新鮮的水果和蔬菜•在烹調或服務的立即可食剝皮和裁減使用的水果和蔬菜。
7.有力地洗滌新鮮農產品在冷的自來水下或通過使用遵照2001年糧食與藥物管理局食物代碼的化學製品。被包裝的作為是被標記的水果和蔬菜以前被洗滌和立即可食的沒有要求被洗滌。
8.洗刷牢固的水果或蔬菜表面例如蘋果或土豆使用為此選定的一把乾淨和消毒的刷子。
9.在7天之內去除所有損壞的或被挫傷的areas.
10.標籤，約會，并且冷藏新伐items.
11.服務裁減瓜，如果舉行在41 ºF以下。參見立即可食的數據記號，潛在危險的食物SOP。
12.不要供食未加工的種子新芽對高度易受影響的人口例如幼兒園年齡children.
13。
MONITORING ：

1.食品服務經理將視覺上監測在所有營業時間，水果和蔬菜被洗滌，適當地被標記，并且約會。
2.食品服務雇員將檢查日報水果和蔬菜的質量在冷的storage.

CORRECTIVE行動：

1.再培訓所有食品服務雇員發現了不以下在這个SOP.
2.的做法。取消未洗的水果和蔬菜服務和洗滌，在是served.
3.標籤之前并且約會新伐果子，并且vegetables.
4.放棄切了在7个days.

以後舉行的瓜