STANDARD OPERATING PROCEDURESPURPOS

STANDARD OPERATING PROCEDURES
PURPOSE: To prevent contamination of food by foodservice employees.
SCOPE: This procedure applies to foodservice employees who handle, prepare, or serve food.
KEY WORDS: Personal Hygiene, Cross-Contamination, Contamination.
INSTRUCTIONS:

1. Train foodservice employees on using the procedures in this SOP.
2. Follow State or local health department requirements.
3. Follow the Employee Health Policy. (Employee health policy is not included in this resource.)
4. Report to work in good health, clean, and dressed in clean attire.
5. Change apron when it becomes soiled.
6. Wash hands properly, frequently, and at the appropriate times.
7. Keep fingernails trimmed, filed, and maintained so that the edges are cleanable and not rough.
8. Avoid wearing artificial fingernails and fingernail polish.
9. Wear single-use gloves if artificial fingernails or fingernail polish are worn.
10. Do not wear any jewelry except for a plain ring such as a wedding band.
11. Treat and bandage wounds and sores immediately. When hands are bandaged, single-use gloves must be worn.
12. Cover a lesion containing pus with a bandage. If the lesion is on a hand or wrist, cover with an impermeable cover such as a finger cot or stall and a single-use glove.
13. Eat, drink, use tobacco, or chew gum only in designated break areas where food or food contact surfaces may not become contaminated.
14. Taste food the correct way:
• Place a small amount of food into a separate container.
• Step away from exposed food and food contact surfaces.
• Use a teaspoon to taste the food. Remove the used teaspoon and container to the dish room. Never reuse a spoon that has already been used for tasting.
• Wash hands immediately.
15. Wear suitable and effective hair restraints while in the kitchen.

MONITORING:

1. A designated foodservice employee will inspect employees when they report to work to be sure that each employee is following this SOP.
2. The designated foodservice employee will monitor that all foodservice employees are adhering to the personal hygiene policy during all hours of operation.
CORRECTIVE ACTION:

1. Retrain any foodservice employee found not following the procedures in this SOP.

























A WORLD OF SERVICES

Hasil (Cina Tradisional) 3:

標準運行的PROCEDURES
PURPOSE ：由食品服務employees.
SCOPE防止食物的汙穢：這個做法適用於處理，準備或者服務food.
KEY詞的食品服務雇員：個人衛生，交互汙染， Contamination.
INSTRUCTIONS ：

1.火車使用的做法食品服務雇員在這个SOP。
2.跟隨狀態或地方健康部門requirements.
3。服從職工健康政策。(職工健康政策在這種資源沒有包括。)工作的
4.報告在身體好，乾淨和穿戴在乾淨的attire.
5.變動圍裙，當它變得弄髒。
6.洗滌適當地遞，常常地，并且在適當的times.
7.保持指甲蓋被整理，被歸檔和被維護，以便邊緣是而不是可弄乾淨rough.
8。