HACCP-Based SOPs
Summary Table of Record Keeping for HACCP-Based SOP
Cleaning
and
Sanitizing
Log
Cleaning and
Sanitizing
Food Contact
Surfaces
Controlling
Time and
Temperature
During Food
Preparation
Cooking
Cooling
Date
Marking
Employee
Health Policy
Handling a
Food Recall
Holding
Foods
CookingCooling
Reheating
Temperature
Temperature Log
Log
Damaged Food
or
Safety
Discarded Checklist
Product
Log
X
Hot and
Production Receiving Thermometer To Be
Cold
Log
Log
Calibration
Determined
Holding
Log
Temperature
Log
X
X
X
X
X
X
X
X
X
X
1
HACCP-Based SOPs
Summary Table of Record Keeping for HACCP-Based SOP, continued
Cleaning
and
Sanitizing
Log
Personal
Hygiene
Preventing
Contamination
at Food Bars
Preventing
Cross
Contamination
During
Storage and
Preparation
Receiving
Deliveries
Reheating
Time and
Temperature
Control for
Safety Foods
CookingCooling
Reheating
Temperature
Temperature Log
Log
Damaged Food
or
Safety
Discarded Checklist
Product
Log
X
X
X
X
X
X
X
X
X
Serving Food
Storing and
Using Toxic
Chemicals
Hot and
Production Receiving Thermometer To Be
Cold
Log
Log
Calibration
Determined
Holding
Log
Temperature
Log
X
X
X
X
2
HACCP-Based SOPs
Summary Table of Record Keeping for HACCP-Based SOP, continued
Cleaning
and
Sanitizing
Log
Transporting
Food to
Remote Sites
Using and
Calibrating a
Food
Thermometer
Using Suitable
Utensils When
Handling
Ready-to-Eat
Foods
Using Time
Alone as a
Public Health
Control
Washing
Fruits and
Vegetables
Washing
Hands
CookingCooling
Reheating
Temperature
Temperature Log
Log
Damaged Food
or
Safety
Discarded Checklist
Product
Log
X
X
X
Hot and
Production Receiving Thermometer To Be
Cold
Log
Log
Calibration
Determined
Holding
Log
Temperature
Log
X
X
X
X
X
X
X
3