STANDARD OPERATING PROCEDURESTOP TE

STANDARD OPERATING PROCEDURES
TOP TEN GROUP SERVICES COLD HOLDING REF:NO:SOP COLD HOLD
ISSUE:1 DATE:5/11/2014

PURPOSE: To prevent food borne illness by ensuring that all potentially hazardous foods are held under the proper temperature.
SCOPE: This procedure applies to foodservice employees who prepare or serve food.
KEY WORDS: Cross-Contamination, Temperatures, Holding, Cold Holding, Storage
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.
• Hold cold foods at 41 ºF or below
MONITORING:
1. Use a clean, sanitized, and calibrated probe thermometer to measure the temperature of the food.
2. Take temperatures of foods by inserting the thermometer near the surface of the product, at the thickest part, and at other various locations.
3. Take temperatures of holding units by placing a calibrated thermometer in the coolest part of a hot holding unit or warmest part of a cold holding unit.
4. For cold foods held for service:
• Verify that the air/water temperature of any unit is at 41 ºF or below before use.
• Chill foods, if applicable, in accordance with the Cooling Potentially Hazardous Foods SOP.
• All cold potentially hazardous foods should be 41 ºF or below before placing the food out for display or service.
• Take the internal temperature of the food before placing it onto any salad bar, display cooler, or cold serving line and at least every 2 hours thereafter.
•
CORRECTIVE ACTION:

1. Retrain any foodservice employee found not following the procedures in this SOP.
2. for cold foods:
Rapidly chill the food using an appropriate cooling method if the temperature is found to be above 41 ºF and the last temperature measurement was 41 ºF or below and taken within the last 2 hours:

• Place food in shallow containers (no more than 4 inches deep) and uncovered on the top shelf in the back of the walk-in or reach-in cooler.
• Use a quick-chill unit like a blast chiller.
• Stir the food in a container placed in an ice water bath.
• Add ice as an ingredient.
• Separate food into smaller or thinner portions.



REV.NO:1 DATE:5/11/2014 PREPARED & REVIEWED BY: AUTHORISED BY:
STANDARD OPERATING PROCEDURES
TOP TEN GROUP SERVICES REHEATING REF:NO:SOP REHT
ISSUE:1 DATE:5/11/2014

PURPOSE: To prevent food borne illness by ensuring that all potentially hazardous foods are held under the proper temperature.
SCOPE: This procedure applies to foodservice employees who prepare or serve food.
KEY WORDS: Cross-Contamination, Temperatures, Reheating, Holding, Hot Holding.
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. Heat processed ready-to-eat foods from a package or can, such as canned green beans or prepackaged breakfast burritos, to an internal temperature of at least 135 º F for 15 seconds for hot holding.
4. Reheat the following products to 165 ºF for 15 seconds:
• Any food that is cooked, cooled, and reheated for hot holding
• Leftovers reheated for hot holding
• Products made from leftovers, such as soup
• Precooked, processed foods that have been previously cooled.
Reheat all foods rapidly. The total time the temperature of the food is between 41 ºF and 160 ºF may not exceed 2 hours.
Serve reheated food immediately or transfer to an appropriate hot holding unit.

MONITORING:
• Use a clean, sanitized, and calibrated probe thermometer.
• Take at least two internal temperatures from each pan of food.

CORRECTIVE ACTION:

1. Retrain any foodservice employee found not following the procedures in this SOP.
2. Continue reheating and heating food if the internal temperature does not reach the required temperature.

Hasil (Cina Tradisional) 2:

標準操作程序
TOP TEN服務組冷HOLDING REF：NO：SOP冷HOLD
問題：1日期：2014年5月11日目的：為防止食源性疾病，確保所有潛在危險的食品有適當的溫度下進行。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：交叉污染，溫度，控股，控股冷，儲存說明：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。•在41華氏度以下的保持冷的食物監測：1。使用乾淨，消毒，和校準探頭的溫度計來測量食物的溫度。2。取溫度的食品通過將產品的表面附近的溫度計，在厚的部分，和在其他各種位置。3。以溫度持有單位通過放置一個溫度計校準的熱捧單位或感冒保持單元的最溫暖的部分最酷的一部分。4。對於持有服務冷食：•驗證空氣/水溫度的單位是在41華氏度以下的方可使用。•冷藏的食物，如適用，按照冷卻有潛在危險的食品SOP。•所有感冒有潛在危險的食物應該是41華氏度或以下把食物拿出來進行展示或服務之前，•取食物的內部溫度放置到任何沙拉吧，展示涼或冷服前行，其後至少每2個小時。• 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。對於冷食品：用適當的冷卻方法，快速冷卻該食品如果溫度被發現是上述41華氏度和上次測量溫度為41華氏度或更低和最後2小時內採取：•將食品在淺容器中（不大於4英寸深），並在步入式或手取式冷卻機的背面露出的頂架。•使用快速寒意單元像鼓風冷卻器。•攪拌食物的容器放入冰水浴。•添加冰塊作為一種成分。•獨立的食物分成更小或更薄的部分。REV.NO:1日期：2014年5月11日及備審核：授權BY：標準操作程序TOP TEN服務組再熱REF：NO：SOP REHT 問題：1日期：2014年5月11日目的：為防止食源性疾病，確保所有潛在危險的食物都適宜的溫度下舉行的適用範圍：本程序適用於餐飲業的員工誰準備或供應食物。關鍵詞：跨-Contamination，溫度，再熱，控股，熱水控股。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。熱加工現成的吃的食物從包裝還是可以的，如青刀豆罐頭或預先包裝的早餐捲餅，到至少135華氏度的內部溫度為15秒熱捧。4。再熱的 ​​以下產品165ºF15秒：•煮熟的任何食物，冷卻和再加熱的熱捧加熱的熱捧•剩飯剩菜從製作•產品，如湯•預煮，加工食品已預先冷卻。 快速翻熱食物上。總時間的食物的溫度是41華氏度到160華氏度之間不得超過2小時。 立即即成加熱食品或轉移到一個合適的熱捧單元。監測：•用乾淨，消毒，以及校準探頭的溫度計。•取至少有兩個內部溫度，由食品每鍋。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。繼續再加熱和加熱的食物，如果內部溫度不會達到所要求的溫度。

Hasil (Cina Tradisional) 3:

標準操作PROCEDURES
TOP十個小組為冷的舉行的REF服務：不：SOP冷的HOLD
ISSUE ：1個日期：5/11/2014

PURPOSE ：通過保證防止食物中毒所有潛在危險的食物舉行在適當的temperature.
SCOPE下：這個做法適用於準備或供食食物的食品服務雇員。
KEY詞：交互汙染，溫度，藏品，冷的藏品， Storage
指示：
1.火車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。
•拿著冷的食物在41 ºF或below
MONITORING ：
1.使用一個乾淨，消毒的和被校準的探針溫度計測量食物的溫度。
2.