STANDARD OPERATING PROCEDURESPURPOS

STANDARD OPERATING PROCEDURES
PURPOSE:
To prevent food borne illness by limiting the amount of time that potentially hazardous foods are held in the temperature danger zone during preparation.

SCOPE:
This procedure applies to foodservice employees who prepare food.

KEY WORDS:
Cross-Contamination, Time and Temperature Control, Food Preparation, Temperature Danger Zone
INSTRUCTIONS:

1. Train foodservice employees on using the procedures in this SOP. Refer to the Using and Calibrating Thermometers SOP.
2. Follow State or local health department requirements.
3. Wash hands prior to preparing foods. Refer to the Washing Hands SOP.
4. Use clean and sanitized equipment and utensils while preparing food.
5. Separate raw foods from ready-to-eat foods by keeping them in separate containers until ready to use and by using separate dispensing utensils. Refer to the Preventing Cross-Contamination During Storage and Preparation SOP.
6. Pre-chill ingredients for cold foods, such as sandwiches, salads, and cut melons, to 41 ºF or below before combining with other ingredients.
7. Prepare foods as close to serving times as the menu will allow.
8. Prepare food in small batches.
9. Limit the time for preparation of any batches of food so that ingredients are not at room temperature for more than 30 minutes before cooking, serving, or being returned to the refrigerator.
10. If potentially hazardous foods are not cooked or served immediately after preparation, quickly chill. Refer to the Cooling Potentially Hazardous Foods SOP.

MONITORING:


1. Use a clean, sanitized, and calibrated probe thermometer, preferably a thermocouple.
2. Take at least two internal temperatures from each pan of food at various stages of preparation.
3. Monitor the amount of time that food is in the temperature danger zone. It should not exceed 4 hours.

CORRECTIVE ACTION:

Retrain any foodservice employee found not following the procedures in this SOP.
2. Begin the cooking process immediately after preparation is complete for any foods that will be served hot.
3. Rapidly cool ready-to-eat foods or foods that will be cooked at a later time.
4. Immediately return ingredients to the refrigerator if the anticipated preparation completion time is expected to exceed 30 minutes.
5. Discard food held in the temperature danger zone for more than 4 hours.

Hasil (Cina Tradisional) 2:

標準作業程序
目的：
為防止食源性疾病通過限制時間有潛在危險的食物都準備期間舉行的危險溫度區的數量範圍：本程序適用於餐飲業的員工誰準備的食物。關鍵詞：交叉污染，時間和溫度控制，食物準備，危險溫度區說明：1。列車上使用本SOP的過程餐飲從業人員。請參閱使用和校準溫度計SOP。2。按照國家或當地衛生部門的要求。3。洗前，準備食物的手。請參閱洗手SOP。4。使用清潔和消毒設備和器具，同時準備食物。5。從不同原料的食品準備食用的通過使他們在不同的容器中待用，並使用獨立的配送餐具食物。請參閱防止交叉污染在儲存和準備SOP。6。預冷成分為冷食品，例如三明治，沙拉和切瓜，到41華氏度或低於與其它成分結合之前，7。準備食物，盡量靠近服務時間為菜單將允許。8。在小批量準備食物。9。在限制的時間用於製備食品的任何批次使得成分不是在室溫下進行30分鐘以上的烹飪之前，服務，或返回到冰箱中。10。如果有潛在危險的食品沒有煮熟或直接送達的準備後，迅速 ​​放鬆。請參閱冷卻有潛在危險的食品SOP。監測：1。使用乾淨，消毒，和校準探頭的溫度計，優選的熱電偶。2。至少需要兩個內部溫度從食物中編寫的各個階段，每個階段鍋。3。監測的時間量的食物處於危險溫度區。它不應該超過4個小時。糾正措施：重新訓練任何餐飲服務員工發現不按照本SOP的過程。2。開始烹飪過程後，立即準備已完成對將要趁熱食用任何食物。3。迅速冷卻現成的吃的食物或食物將熟在以後的時間。4。立即返回成份的冷藏庫，如果預期的預期準備完成時間超過30分鐘。5。丟棄在危險溫度區的4個多小時舉行的食品。

Hasil (Cina Tradisional) 3:

標準運行的PROCEDURES
PURPOSE ：防止食物中毒的
通過限制在preparation.

SCOPE期間，潛在危險的食物在溫度危險地帶舉行的時間：
This做法適用於準備food.

KEY詞的食品服務雇員：
交互汙染、時間和溫度控制，食物配製，溫度危險Zone
INSTRUCTIONS ：

1.訓練使用的做法食品服務雇員在這个SOP。參見使用的和校準的溫度計SOP。
2.按照狀態或地方健康部門要求。
3.在準備食物之前的洗滌手。參見洗滌的手SOP。
4.使用乾淨和消毒的設備和器物，當準備食物時。
5.從立即可食的食物的分開的未加工的食物通過保留他們在分開的容器直到立即可用和通過使用分開的分與的器物。在存貯和準備SOP時參見防止的交互汙染。
6.預冷卻成份冷的食物的，例如三明治、沙拉和裁減瓜，對41 ºF以下在結合與其他成份前。
7.