Fairfield Independent School District - HACCP Standard Operating Procedures
Index
100
200
300
400
500
600
700
800
900
1000
1100
1200
1300
1400
1500
1600
1700
Hygiene & Washing Hands
Receiving
Storage
Cooking Potentially Hazardous Foods
Holding Hot & Cold Potentially Hazardous Foods
Cooling Food
Date Marking
Washing Fruits and Vegetables
Storing and Using Chemicals
General Food Preparation and Service
Cleaning & Sanitizing Food Contact Surfaces
Controlling Time & Temperature During Preparation
Handling a Food Recall
Preventing Cross-Contamination During Storage & Preparation
Serving Food
Using & Calibrating Thermometers
Using Time Alone as a Public Health Control to Limit Bacteria Growth
Fairfield Independent School District - HACCP Standard Operating Procedures
Hygiene & Washing Hands
Policy Rule Number Series 100
100-1
100-2
100-3
100-4
100-5
100-6
100-7
100-8
100-9
100-10
100-11
100-12
100-13
100-14
100-15
100-16
100-17
100-18
100-19
PAGE 1 OF 2
Provide ongoing HACCP training to all food service staff on practicing good personal hygiene and
assure that management is monitoring throughout the day, every day.
Follow the employee health policy.
Report to work in good health, clean, and dressed in clean attire and shoes.
Change apron when it becomes soiled and between jobs that may cross-contaminate. Example:
Aprons should be changed between cleaning restrooms and preparing food. Another example:
Aprons should be changed between taking out trash and putting away clean dishes. Aprons are
not to be worn or taken into the restroom.
Wash hands properly, frequently, and at appropriate times.
Keep fingernails trimmed, filed, and maintained so that the edges are cleanable and not rough.
Do not wear artificial nails or fingernail polish.
Keep jewelry to a minimum such as a plain wedding band, no dangling earrings, and a plain watch.
Treat and bandage wounds and sores immediately. When hands are bandaged, single-use gloves
must be worn over the bandage and be changed according to single-use glove policy.
Cover any lesions 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.
Eat, drink, or chew gum only in designated break areas where food or food contact surfaces will
not become contaminated. Tobacco use is prohibited on school premises.
Taste food the correct way:
• Wash hands first if you have reason to believe they could possibly be contaminated.
• Place a small amount of food into a separate container.
• Step away from exposed food and food contact surfaces.
• Use silverware or single-use, disposable utensil to taste food. Remove the used container and
silverware to the dishroom, or, if single-use, throw away. Never reuse silverware or the
container that has already been used for tasting.
• Wash hands immediately.
Wear suitable and effective hair restraints as outlined in the employee dress code.
Follow State and local public health requirements
Train all food service staff on proper hand washing. Training will include a demonstration on
proper hand washing procedures and a review of this SOP.
Use designated hand washing sinks for hand washing only. Do not use food preparation, utility,
and dishwashing sinks for hand washing.
Provide hot, running water, soap, and disposable towels or air dryer. Provide a waste container
at each hand washing sink or near door in restoom. Water should be at least 100 degrees F.
Keep hand washing sinks accessible anytime employees are present.
Wash hands:
• Before starting work
• During food preparation
• When moving from one food preparation area to another
• Before putting on or changing gloves
• After using the restroom. You must wash hands before you leave the restroom, and again when
you come out of the restroom. This is called the "double hand wash".
• After sneezing, coughing, or using a tissue
• After touching hair, face or body
>>>CONTINUED ON NEXT PAGE >>>
• After smoking, eating, drinking or chewing gum or tobacco
• After handling raw meats, poultry or fish
• After any cleaning activity such as sweeping, mopping, or wiping counters
100-19 continued • After touching dirty dishes, equipment, or utensils
• After handling trash or trash cans/lids
• After handling money
• After any activity that could possibly contaminate hands. When in doubt, wash!
100-20
Employees will notify management of sores or illness that could cause an incident.
Diarrhea, fever, vomiting, sore throat, excessive coughing or sneezing, or open sores will be
100-21
reported to management and if any of these conditions exist at home with family will be
reported as well. Employees who are ill will be sent home.
Monitoring:
The Food Service Director will designate a day or days in a given school year for managers to validate that these
policy procedures are being done and if the procedures in place need modification they will inform the director
as soon as possible. They will include which policy needs modification and the reason why.
Corrective Action:
Any food service staff member found not to be following this policy will be retrained at the time of the incident.
Additional training may be required based on the policy not being followed and the severity of the incident. Any
food affected will be discarded and recorded on the Daily HACCP Log under "Damaged Items that were Discarded".
Verification & Record Keeping:
The manager will verifiy that all staff members are following this policy by visually observing the employees
during all hours of operation. The manager will complete the food safety checklist on a weekly basis.
All HACCP records will be kept for at least one year.
PAGE 2 OF 2
Fairfield Independent School District - HACCP Standard Operating Procedures
Receiving
Policy Rule Number Series 200
200-1
200-2
200-3
200-4
200-5
200-6
200-7
200-8
200-9
200-10
Train food service employees who accept deliveries on proper receiving procedures and, if
possible, have designated staff member or members do the receiving.
Rejection policy consistent with Texas Food Establishment Rules will be as follows:
• No refrigerated food will be accepted if it is above 41 degrees F.
• No frozen product will be accepted that shows evidence of thawing and refreezing.
• No frozen product will be accepted with a temperature above 32 degrees F.
• No packages, crates, or cartons will be accepted if they are punctured, torn, or otherwise show
evidence of poor condition or misuse will be accepted.
• All items not accepted will be reported to the Food Service Director by listing them on the
"Returned Items" form.
The manager is responsible for assigning someone to get ready for the receiving procedure.
Getting ready implies making room and organizing to assure FIFO management.
There will be a copy of the invoice available during receiving as well as the actual order placed
by the manager to compare against the purveyor's invoice.
Keep receiving area clean and well-lit.
Do not touch ready-to-eat foods with bare hands.
The date marking system for receiving foods will be to date the actual unopened carton with the
date received. If cartons are opened, then each individual item, such as each #10 can, or each
box of macaroni, will be dated as to the receiving date, and placed in back of previously
delivered same product to assure FIFO inventory management.
Compare delivery invoice against manager's copy of ordered items. Note any discrepencies
and make sure driver and person receiving sign all copies at that time. If items are delivered
that were not ordered, they should be returned.
Transfer foods to their appropriate locations as quickly as possible.
The receiver should physically look into the truck to ensure HACCP compliance. Delivery vehicles
should have frozen and refrigerated sections to correctly hold food at required temperatures.
Delivery trucks should be clean, free of foul odors, and should be organized to prevent crosscontamination. Non-compliance will be immediately reported to the Food Service Director.
Monitoring:
The Food Service Director will designate a day or days in a given school year for managers to validate that these
policy procedures are being done and if the procedures in place need modification they will inform the director
as soon as possible. They will include which policy needs modification and the reason why.
• Inspect delivery truck when it arrives to ensure that it is clean, free of foul odors, and is organized to prevent
cross contamination. Be sure refrigerated and frozen foods are delivered on trucks that are equipped with proper
equipment to hold foods at appropriate temperatures.
• Confirm vendor name, day and time of delivery as well as driver's identification before accepting delivery. If
driver's name is different from what is indicated on the delivery schedule (invoice), contact the vendor right away.
• Check frozen foods to ensure they are all frozen solid and show no signs of thawing and refreezing, such as the
presence of ice crystals or liquids on the bottom of cartons. Frozen foods should be delivered at 32 degrees F
or below. Take the temperature of two frozen items and record on the receiving log.
• Take the temperature of two refrigerated foods and record on the receving log. Refrigerated foods should be
41 degrees F or below, but not frozen.
PAGE 1 OF 2
>>>CONTINUED ON NEXT PAGE >>>
• Check the dates of milk, eggs, and other perishable goods to ensure safety and quality.
• Check the integrity of food packaging.
• Check the cleanliness of crates and other shipping containers before accepting products. Reject foods that are
shipped in dirty crates.
• Check cans to be sure there are no dents, swelling, rust, or flawed seals or seams.
Corrective Action:
Reject any product that does not meet the guidelines outlined above.
Verification & Record Keeping:
Record receiving temperatures on the Daily HACCP Log under "Receiving". The manager will verify that staff
members are receiving products using the proper procedure by visually monitoring practices during the shift and
reviewing the HACCP Log at the end of each day.
All HACCP records will be kept for at least one year.
PAGE 2 OF 2
Fairfield Independent School District - HACCP Standard Operating Procedures
Storage
Policy Rule Number Series 300
300-1
300-2
300-3
300-4
300-5
300-6
300-7
300-8
300-9
300-10
300-11
300-12
Provide ongoing HACCP training to all food service staff on acceptible storage practices and assure
that management is monitoring throughout the day, every day.
Food must be stored in original container or clean, sanitized, labeled container approved for
food. Food should never be put in containers not intended for food.
Dry storage must be maintained between 50 degrees F and 70 degrees F. All food and paper items
must be stored at least 6 inches off the floor consistent with TFER 229.165. Food may never be
stored:
• In locker rooms
• In restrooms
• In garbage rooms
• In mechanical rooms
• In dish rooms
• Under sewer lines that are not shielded to intercept potential drips
• Under leaking water lines, including leaking automatic fire sprinkler heads or under lines on
which water has condensed
Cooked and ready-to-eat foods must be stored above and never below raw foods.
Refrigerator temperatures will be maintained between 33 degrees F and 41 degrees F. These
will be checked and logged twice daily on the Daily HACCP Log under "Storage".
Freezer temperatures will be maintained below 32 degrees F. These will be checked and logged
twice daily on the Daily HACCP Log under "Storage".
All regfrigerated and frozen foods will be covered, labeled, and dated.
Potentially hazardous foods will be stored no longer than 48 hours at 41 degrees F or below.
Chemicals will be stored in a dedicated location, nowhere near food or food preparation areas.
Chemicals will be stored in their original containers. Empty spray bottles will be labeled with the
chemical inside.
All refrigerated and frozen holding equipment will have free standing or hanging thermometers
inside to enable daily comparison against the actual equipment thermometer. If there is a
discrepency between the two, a third thermometer should be used to check temperature.
All foods in dry storage will be dated and physically rotated when new items are received
to maintain FIFO inventory management.
Foods not purchased or prepared by the FISD Child Nutrition Department are not to be stored
our food storage areas (dry storage, freezer or walk-in cooler).
Monitoring:
The Food Service Director will designate a day or days in a given school year for managers to validate that these
policy procedures are being done and if the procedures in place need modification they will inform the director
as soon as possible. They will include which policy needs modification and the reason why.
A designated employee will check daily to verify that foods are date marked and that foods exceeding the 7-day
time limit are not being stored.
Corrective Action:
Any food service staff member found not to be following this policy will be retrained at the time of the incident.
Additional training may be required based on the policy not being followed and the severity of the incident. Any
PAGE 1 OF 2
>>>CONTINUED ON NEXT PAGE >>>
food affected will be discarded and recorded on the Daily HACCP Log under "Damaged Items that were Discarded".
Foods that are not date marked or exceed the 7 day time limit will be discarded.
Verification & Record Keeping:
The manager will verifiy that all staff members are following this policy by visually observing the employees
during all hours of operation. The manager will complete the food safety checklist on a weekly basis.
All HACCP records will be kept for at least one year.
PAGE 2 OF 2
Fairfield Independent School District - HACCP Standard Operating Procedures
Cooking Potentially Hazardous Foods
Policy Rule Number Series 400
400-1
400-2
400-3
400-4
400-5
400-6
400-7
400-8
400-9
Food service staff will be trained on how to prepare and serve foods, and how to use a
thermometer using this procedure.
If a recipe contains a combination of meat products, cook the product to the highest required
temperature noted on the recipe.
Follow State and local health department requirements regarding internal cooking temperatures.
TFER 229.164.
Foods will be cooked according to recipes which note ending cooking temperatures based on
the Texas Food Establishement Rules (TFER).
Use a clean, sanitized, calibrated thermometer to take internal temperatures of foods.
Avoid inserting thermometer probe into pockets of fat or near bones when taking internal
cooking temperatures as this will not reflect accurate temperatures.
Take at least two internal temperatures of each batch of food by inserting the thermometer
probe into the thickest part of the product.
In the event that the required final cooking temperature is not reached, the corrective action
is to continue cooking to the required final cooking temperature. Required final cooking
temperature must be reached within 2 hours from the start of cooking.
Food service staff will record the product name, time, and temperature taken for starting
cooking temperatures and ending cooking temperatures on the Daily HACCP Log on the
"Preparing/Cooking/Reheating Log.
Monitoring:
The Food Service Director will designate a day or days in a given school year for managers to validate that these
policy procedures are being done and if the procedures in place need modification they will inform the director
as soon as possible. They will include which policy needs modification and the reason why.
The manager will verify that staff has taken the required cooking temperatures by visually monitoring preparation
procedures during the shift and reviewing, signing and dating the Daily HACCP Logs each day.
Corrective Action:
Any food service staff member found not to be following this policy will be retrained at the time of the incident.
Additional training may be required based on the policy not being followed and the severity of the incident. Any
food affected will be discarded and recorded on the Daily HACCP Log under "Damaged Items that were Discarded".
Continue cooking the food until the internal temperature reaches the requirement stated on recipe.
Verification & Record Keeping:
The manager will verifiy that all staff members are following this policy by visually observing the employees
during all hours of operation. The manager will complete the food safety checklist on a weekly basis.
Food service employees will record the product name, time, and temperature taken for starting and ending
cooking temperatures on the Daily HACCP Log on the "Preparing/Cooking/Reheating" Log.
All HACCP records will be kept for at least one year.
PAGE 1 OF 1
Fairfield Independent School District - HACCP Standard Operating Procedures
Holding Hot & Cold Potentially Hazardous Foods
Policy Rule Number Series 500
500-1
500-2
500-3
500-4
500-5
500-6
500-7
500-8
500-9
500-10
Food service staff who prepare and/or serve food will be trained on proper hot and cold holding
temperatures and procedures. Included in the training will be discussion of the temperature
danger zone as it relates to minimizing microorganism growth.
Follow current Texas Food Establishment Rules requirements regarding hot and cold holding
temperatures:
• Hold hot foods at 135 degrees F or above
• Hold cold foods at 41 degrees F or below
Use a clean, sanitized, calibrated thermometer to measure the internal temperature of the food.
Preheat steamtables, warmers, and other hot holding equipment.
Take the internal temperatures of foods by inserting the thermometer probe into the food at the
thickest part and other various locations.
Each staff member will know where to set the dial on the hot holding equipment to maintain the
food temperature well above the 135 degree F regulation (closer to 160-170 degrees). The
manager or other designated staff member will check the temperatures of hot holding equipment
by using a thermometer before placing food inside to be held. It should be noted where the
temperature needs to be set to hold food above the 135 degree regulation, so when an employee
is preheating the units, they know where to set the dial or gauge. On a water based steam table
the water temperature should be about 170 degrees F. The water should touch the pans when
they are placed in the unit.
For hot foods held for service, set the dial or gauge as required from the above action.
Reheat foods in accordance with the reheating regulations to 165 degrees F for at least 15 seconds.
Employees should never attempt to cook or reheat in the hot holding units.
All hot potentially hazardous foods should have been cooked to the regulated final cooking
temperature and should be at least 135 degrees F or above before placing the food out for
display or service.
Take the internal temperature of food before placing it on a steam table or in a hot holding
cabinet (warmer) and at least every two hours thereafter, and record as to time, temperature
and initial.
Monitoring:
The Food Service Director will designate a day or days in a given school year for managers to validate that these
policy procedures are being done and if the procedures in place need modification they will inform the director
as soon as possible. They will include which policy needs modification and the reason why.
The manager will verify that staff has taken the required cooking temperatures by visually monitoring holding
procedures during the shift and reviewing, signing and dating the Daily HACCP Logs each day. Managers or
supervisors should randomly check holding temperatures to ensure correct temperatures are being taken
and recorded.
Corrective Action:
For Hot Foods:
• Reheat the food to 165 degrees F for 15 at least 15 seconds if the temperature is found to be below 135 degrees
F and the last temperature measurement was 135 degrees F or higher taken within the last 2 hours. Repair or
reset holding equipment before returning the food to the unit, if applicable.
• Discard food if it cannot be determined how long the food temperature was below 135 degrees F.
PAGE 1 OF 2
>>>CONTINUED ON NEXT PAGE >>>
For Cold Foods:
• Rapidly chill the food using an appropriate cooling method if the temperature is found to be above 41 degrees
F and the last temperature measurement was 41 degrees F or below taken within the last 2 hours. Repair or
reset holding equipment before returning the food to the unit, if applicable.
• Duscard the food if it cannot be determined how long the food temperature was above 41 degrees F.
Any food service staff member found not to be following this policy will be retrained at the time of the incident.
Additional training may be required based on the policy not being followed and the severity of the incident. Any
food affected will be discarded and recorded on the Daily HACCP Log under "Damaged Items that were Discarded".
Verification & Record Keeping:
Food service employees will take and record temperatures of food items and document corrective actions taken
on the Daily HACCP Log on the "Holding Temperature Log". A designated employee will take and record air
temperatures of coolers and cold holding units on the "Storage Log" twice daily.
The manager will verifiy that all staff members are following this policy by visually observing the employees
during all hours of operation. The manager will complete the food safety checklist on a weekly basis.
All HACCP records will be kept for at least one year.
PAGE 2 OF 2
Fairfield Independent School District - HACCP Standard Operating Procedures
Cooling Food
Policy Rule Number Series 600
600-1
600-2
600-3
600-4
600-5
600-6
600-7
600-8
600-9
600-10
Food service staff will be trained on how to prepare and serve food and how to use a food
thermometer as well as how to cool foods using accelerated cooling methods, according to this
policy.
Kitchens, on a regular basis, will maintain washed, sanitized 2 inch full pans in the freezer to
cool assist with rapidly cooling food.
At the same time the steam tables are shut off, the warmers are opened and an analysis of the
items there will be made. If it is apparent there is too much food in the holding units, the food
will immediately be transferred to 2 inch frozen pans, stirred for an initial heat release and
placed in a dedicated section of the freezer.
When the serving line ends, the manager will make the determination of what is to be saved.
Those items will be tranferred to 2 inch frozen pans and stirred for an initial heat release.
Depending on the product, it may be necessary to transfer the food again to another frozen pan.
Stir for additional heat release and return to freezer.
The time when cooling procedures will be logged will be when the food has reached 135 degrees.
From the start of cooling, food must be brought from 135 degrees F to 70 degrees F or below
within 2 hours. Within an additional 4 hours, food must be brought from 70 degrees F to 41
degrees F or below. It may be necessary to use various cooling methods to cool food within the
given time period.
Take and record the temperature of all foods being cooled a minimum of once each hour to
determine if another method of rapidly cooling is necessary.
Pre-chill ingredients and containers used for making bulk items such as salads. Refrigerate all the
ingredients to be used the day before. For example, chill canned foods, for cold service, in the
walk-in cooler overnight before use.
Before leaving for the afternoon, the manager or designated employee will determine which
foods have reached the 41 degree F requirement. Those items will be covered, labeled, dated,
and stored in the appropriate refrigerated unit.
Any items that are not yet at the 41 degree F requirement will be recorded and discarded.
Monitoring:
The Food Service Director will designate a day or days in a given school year for managers to validate that these
policy procedures are being done and if the procedures in place need modification they will inform the director
as soon as possible. They will include which policy needs modification and the reason why.
The manager will verify that staff has taken the required cooking temperatures by visually monitoring holding
procedures during the shift and reviewing, signing and dating the Daily HACCP Logs each day. Managers or
supervisors should randomly check holding temperatures to ensure correct temperatures are being taken
and recorded.
Corrective Action:
• Reheat cooked, hot food to 165 degrees F for at least 15 seconds and start the cooling process again using a
different cooling method when the food is:
• Above 70 degrees F and 2 hours or less into the cooling process; and
• Above 41 degrees F and 6 hours or less into the cooling process.
• Discard cooked hot food immediately when food is:
PAGE 1 OF 2
>>>CONTINUED ON NEXT PAGE >>>
• Above 70 degrees F and 2 hours or more into the cooling process; or
• Above 41 degrees F and 6 hours or more into the cooling process.
• Use a different cooling method for prepared ready-to-eat foods when the food is above 41 degrees F and less
than 4 hours into the cooling process.
• Discard prepared ready-to-eat foods when the food is above 41 degrees F and more than 4 hours into the
cooling process.
• Discard any food that cannot be properly cooled to 41 degrees or below before employees leave for the day.
Food may never be left to cool on it's own without being monitored.
Verification & Record Keeping:
Food service employees will take and record temperatures of food items and document corrective actions taken
on the Daily HACCP Log on the "Cooling Log".
The manager will verifiy that all staff members are following this policy by visually observing the employees
during all hours of operation. The manager will complete the food safety checklist on a weekly basis.
All HACCP records will be kept for at least one year.
Methods for Rapidly Cooling Foods:
•
•
•
•
•
•
•
•
Place food in shallow, frozen pans
Separate foods into smaller portions
Use cooling wands/paddles, that have been frozen or filled with ice, to stir small batches of food
Place food in a container in an ice water bath and stir frequently
Use containers that will transfer heat well, such as stainless steel. Glass and plastic do not transfer heat well
Place foods being cooled in the freezer or walk-in cooler during the cooling process
Cover loosly or leave uncovered while cooling if protected from overhead contamination
Stir often! Stiring will help release heat and allow foods to cool more quickly
PAGE 2 OF 2
Fairfield Independent School District - HACCP Standard Operating Procedures
Date-Marking
Policy Rule Number Series 700
700-1
700-2
700-3
700-4
700-5
700-6
700-7
700-8
Label ready-to-eat, potentially hazardous foods that are prepared on-site and held for more than
24 hours.
Label processed ready-to-eat, potentially hazardous foods when opened, if they are to be held
more than 24 hours.
Refrigerate ready-to-eat, potentially hazardous foods at 41 degrees F or below.
Serve or discard refrigerated, ready-to-eat, potentially hazardous foods within 48 hours. For
example, green beans were cooled and put in the walk-in on Monday. They must be served or
discarded by Wednesday.
All items received will be marked as to the date received.
For increments inside cases that are opened (i.e. #10 cans) then each can or increment is dated
as to date of arrival. These items are stored behind previously delivered same items in
compliance with FIFO inventory management.
Food that has been cooled properly and stored under refrigeration will be marked as to the
date that it was stored.
These foods stored in the walk-in will be used within 48 hours. Compliance will be a result of
manager verification.
Items being stored in walk-in either thawing, fully cooked, or waiting to be cooked will be marked
as to beginning walk-in storage date and the manager will be responsible for those items being
used in the 7 day period as prescribed by Texas Food Establisment Rules. While 7 days are
legally permitted, managers are encouraged to not let that time exceed 5 days.
Monitoring:
The Food Service Director will designate a day or days in a given school year for managers to validate that these
policy procedures are being done and if the procedures in place need modification they will inform the director
as soon as possible. They will include which policy needs modification and the reason why.
A designated employee will check refrigerators daily to verify that foods are date marked and that foods
exceeding the 7-day time period are not used and discarded.
The manager will verify that staff has taken the required cooking temperatures by visually monitoring holding
procedures during the shift and reviewing, signing and dating the Daily HACCP Logs each day. Managers or
supervisors should randomly check holding temperatures to ensure correct temperatures are being taken
and recorded.
Corrective Action:
Any food service staff member found not to be following this policy will be retrained at the time of the incident.
Additional training may be required based on the policy not being followed and the severity of the incident. Any
food affected will be discarded and recorded on the Daily HACCP Log under "Damaged Items that were Discarded".
Foods that are not date marked or that exceed the 7 day time period will be discarded and staff will be retrained
to understand how/when to date mark and when to discard.
Verification & Record Keeping:
The manager will verifiy that all staff members are following this policy by visually observing the employees
PAGE 1 OF 2
>>>CONTINUED ON NEXT PAGE >>>
during all hours of operation. The manager will complete the food safety checklist on a weekly basis.
All HACCP records will be kept for at least one year.
PAGE 2 OF 2
Fairfield Independent School District - HACCP Standard Operating Procedures
Washing Fruits & Vegetables
Policy Rule Number Series 800
800-1
800-2
800-3
800-4
800-5
800-6
800-7
800-8
800-9
800-10
Train food service staff how to properly wash and store fresh fruits and vegetables.
Wash hands using the proper procedure.
Wash, rinse, sanitize and air dry all food contact surfaces, equipment and utensils that will be in
contact with fresh produce, such as cutting board, knives, and sinks.
Wash all fresh fruits and vegetables well before combining with other ingredients including:
• Unpeeled fresh fruit and vegetables that are served whole or in pieces.
• Fruits and vegetables that are peeled and cut to use in cooking.
Packaged fresh fruits and vegetables labeled as being previously washed and ready-to-eat
are required to be washed well by our employees before using.
Scrub the surface of firm fruits or vegetables, such as apples or potatoes, using a clean,
sanitized vegetable brush designated for this purpose.
Remove any damaged or bruised areas.
Label, date, and refrigerate fresh-cut items.
Serve cut melons within 48 hours if held at 41 degrees F or below.
Do not serve raw seed sprouts to highly susceptible populations such as preschool children.
Monitoring:
The Food Service Director will designate a day or days in a given school year for managers to validate that these
policy procedures are being done and if the procedures in place need modification they will inform the director
as soon as possible. They will include which policy needs modification and the reason why.
The manager will visually monitor that fruits and vegetables are being properly washed, labeled, and dated
during all hours of operation. In addition, designated employees will check the quality of fruits and vegetables
in cold storage on a daily basis.
Corrective Action:
Any food service staff member found not to be following this policy will be retrained at the time of the incident.
Additional training may be required based on the policy not being followed and the severity of the incident. Any
food affected will be discarded and recorded on the Daily HACCP Log under "Damaged Items that were Discarded".
Unwashed fruits and vegetables will be removed from service and will be washed immediately before being
served. Unlabeled, fresh-cut items will be labeled and dated. Discard cut melons after being held for 48 hours.
Verification & Record Keeping:
The manager will verifiy that all staff members are following this policy by visually observing the employees
during all hours of operation. The manager will complete the food safety checklist on a weekly basis.
All HACCP records will be kept for at least one year.
PAGE 1 OF 1
Fairfield Independent School District - HACCP Standard Operating Procedures
Storing and Using Chemicals
Policy Rule Number Series 900
900-1
900-2
900-3
900-4
900-5
900-6
900-7
900-8
900-9
900-10
900-11
900-12
900-13
Train all food service staff on the proper use, storage, and first aid of chemicals and on the proper
use of chemical test kits as specified in this procedure.
Designate an easily accessible location for storing the Material Safety Data Sheets (MSDS).
Label and date all with the common name of the substance. FIFO inventory management should
be used with chemicals.
Store all chemicals in a designated secured area away from food and food contact surfaces using
spacing or partitioning.
Store only chemicals that are necessary to the operation and maintenance of the kitchen.
Maintain and inventory of chemcials.
Mix, test, and use chemical solotions according to the manufacturer. However, these must be in
complaince with Texas Food Establisment Rules.
Use the appropriate chemical test kit to measure the concentration of sanitizer each time a new
batch of sanitizer is mixed.
Follow manufacturer's directions for specific mixing, storing, and first aid instructions for
chemicals.
Never use chemical containers for storing food or water.
Use only hand sanitizers that comply with Texas Food Establisment Rules.
Label and store first aid supplies and medicines for employee use in a designated area away from
food and food contact surfaces. Do not store medicines in food storage areas.
Store refrigerated medicine in a covered, leak-proof container where they are not accessible to
children and cannot contaminate food.
Monitoring:
The Food Service Director will designate a day or days in a given school year for managers to validate that these
policy procedures are being done and if the procedures in place need modification they will inform the director
as soon as possible. They will include which policy needs modification and the reason why.
The manager and other food service employees will visually observe that chemicals are being stored, labeled,
and used properly during all hours of operation.
Corrective Action:
Any food service staff member found not to be following this policy will be retrained at the time of the incident.
Additional training may be required based on the policy not being followed and the severity of the incident. Any
food affected will be discarded and recorded on the Daily HACCP Log under "Damaged Items that were Discarded".
Label and/or properly store any unlabeled or misplaced chemicals or medicines.
Verification & Record Keeping:
The manager will verifiy that all staff members are following this policy by visually observing the employees
during all hours of operation. The manager will complete the food safety checklist on a weekly basis.
All HACCP records will be kept for at least one year.
PAGE 1 OF 1
Fairfield Independent School District - HACCP Standard Operating Procedures
General Food Preparation and Service
Policy Rule Number Series 1000
1000-1
1000-2
1000-3
1000-4
1000-5
1000-6
1000-7
1000-8
1000-9
1000-10
1000-11
1000-12
1000-13
Use proper hand washing procedures to wash hands prior to handling or preparing food at
anytime when hands and arms may have become contaminated.
Do not use bare hands to handle ready-to-eat foods at any time unless washing fruits and
vegetables.
Use suitable tools when working with ready to eat foods. Suitable utensils may include, but are
not limited to:
• Single-use gloves
• Deli tissue
• Foil wrap
• Tongs, spoodles, spoons, and spatulas
Wash hands and change gloves:
• Before beginning food preparation
• Before beginning a new task
• After touching equipment (such as cooler doors) or utensils that have not been cleaned and
sanitized
• After coming into contact with chemicals
• When interruptions in food preparation occur, such as answering the telephone, or checking
in a delivery
• After handling money
• Anytime a glove is torn, damaged, or soiled
• Abttune contamination of glove might have occurred
Digital thermometers will be made available and used at all work stations to monitor
temperatures. Thermocouples or laser/probe thermometers may be available.
Managers will randomly verify temperatures daily to ensure they are being taken and recorded
properly by food service employees.
Times and temperatures are to be taken and recorded accurately. To do otherwise is a violation
of Texas and Federal law as well as contrary to district policy.
Raw food should be separated from ready-to-eat food.
Only potable, safe drinking water is to be exposed to food and food contact surfaces, and used in
making ice.
The ice machine will be used for no other purpose and the lid will remain closed when not in use.
The ice scoop will be maintained away from the inside of the machine and will be stored in a
clean, sanitary manner.
The ice machine will regularly be cleaned, inside and out.
Uncleaned and unsanitized surfaces of equipment and utensils will not be exposed to raw or
cooked ready-to-eat foods.
Food contact surfaces, including equipment, will be cleaned and sanitized before and after every
use or after an interruption.
Monitoring:
The Food Service Director will designate a day or days in a given school year for managers to validate that these
policy procedures are being done and if the procedures in place need modification they will inform the director
as soon as possible. They will include which policy needs modification and the reason why.
PAGE 1 OF 2
>>>CONTINUED ON NEXT PAGE >>>
The manager will visually observe that all areas of this procedure are followed correctly.
Corrective Action:
Any food service staff member found not to be following this policy will be retrained at the time of the incident.
Additional training may be required based on the policy not being followed and the severity of the incident. Any
food affected will be discarded and recorded on the Daily HACCP Log under "Damaged Items that were Discarded".
Verification & Record Keeping:
The manager will verifiy that all staff members are following this policy by visually observing the employees
during all hours of operation. The manager will complete the food safety checklist on a weekly basis.
All HACCP records will be kept for at least one year.
PAGE 2 OF 2
Fairfield Independent School District - HACCP Standard Operating Procedures
Cleaning & Sanitizing Food Contact Surfaces
Policy Rule Number Series 1100
1100-1
1100-2
1100-3
1100-4
1100-5
1100-6
1100-7
1100-8
Train food service employees on how to clean and sanitize food contact surfaces according to
this procedure.
Follow State and local health department requirements.
Follow manufacturer's instructions regarding the use and maintenance of equipment and use of
chemicals for cleaning and sanitizing food contact surfaces.
Wash, rinse, and sanitized food contact surfaces of sinks, tables, equipement, utensils, and carts:
• Before each use
• Between uses when preparing different types of raw animal foods such as fish, eggs, meat,
and poultry
• Between uses when preparing ready-to-eat foods and raw animal foods
• Any time contamination occurs or is suspected
• Anytime there is an interruption (stop to serve meals in between preparing foods)
Wash, rinse and sanitize food contact surfaces of sinks, tables, equipment, utensils,
thermometers, and carts using the following procedure:
• Wash surface with detergent solution
• Rinse surface with clean water
• Sanitize surface using a sanitizer solution mixed at a concentration specified on the
manufacturer's label
• Place wet items in a manner to allow air drying
If a three compartment sink is used, set up and use the sink in the following manner:
• In the first compartment, was with a clean detergent solution at or above 110 degrees F or at
temperature specified by the detergent manufacturer. Water should be drained and replaced
when it becomes greasy or dirty
• In the second compartment, rinse with clean water. Water should be replaced if it becomes
too soapy
• In the third compartment, sanitized with a sanitizing solution mixed at a concentration specified
on the manufacturer's label or by immersing in hot water at or above 171 degrees F for 30
seconds or more. Test the chemical sanitizer by using the appropriate test kit. Take
temperatures using a thermometer. Temperatures and chemical concentration should be taken
and recorded during the morning meal service and lunch meal service. Record on the "Food
Contact Surfaces Cleaning & Sanitizing Log".
If a dish machine is used:
• Check with the dish machine manufacturer to verify information on the data plate is correct
• Verify that final wash temperature is reading at least 180 degrees F on the machine itself, and
160 degrees F on the thermometer.
• Temperatures will be recorded during the morning meal service and lunch meal service.
Record on the "Dishwasher Temperature Log".
Persons washing dishes must do a full 20 second hand wash between loading dirty dishes and
unloading clean dishes. A simple sanitizer dip is not acceptable.
Monitoring:
The Food Service Director will designate a day or days in a given school year for managers to validate that these
policy procedures are being done and if the procedures in place need modification they will inform the director
as soon as possible. They will include which policy needs modification and the reason why.
PAGE 1 OF 2
>>>CONTINUED ON NEXT PAGE >>>
Manager and food service employees will visually and physically monitor:
• Food contact surfaces of equipment and utensils are clean during all hours of operation.
• The water in each compartment of the three compartment sink is clean, the temperatures of the water are
taken, chemical concentration is tested.
• The water and the interior parts of the dish machine are clean and free of debris. Continually monitor
temperature and pressure gauges. Ensure the machine is being used according to instructions on data plate.
Corrective Action:
Any food service staff member found not to be following this policy will be retrained at the time of the incident.
Additional training may be required based on the policy not being followed and the severity of the incident. Any
food affected will be discarded and recorded on the Daily HACCP Log under "Damaged Items that were Discarded".
• Wash, rinse and sanitize any food contact surface that was not done so in the proper manner. Discard food that
comes in contact with food contact surfaces that have not been cleaned and sanitized properly.
• In a three compartment sink:
• Drain and refill compartments periodically, as needed, to keep the water clean
• For a hot water sanitizing dish machine, reset by running the machine again. If the appropriate surface
temperature is still not reached on the second run, contact the appropriate individual to have the machine
repaired. Wash, rinse and sanitize in the three compartment sink and/or use disposable, single use items (plastic
utensils, paper food trays, etc.) until the dish machine can be repaired and is working properly again.
Verification & Record Keeping:
The manager will verifiy that all staff members are following this policy by visually observing the employees
during all hours of operation. The manager will complete the food safety checklist on a weekly basis.
All HACCP records will be kept for at least one year.
PAGE 2 OF 2
Fairfield Independent School District - HACCP Standard Operating Procedures
Controlling Time & Temperature During Preparation
Policy Rule Number Series 1200
1200-1
1200-2
1200-3
1200-4
1200-5
1200-6
1200-7
1200-8
1200-9
1200-10
1200-11
1200-12
Train food service employees how to properly control time and temperature during preparation.
Follow State and local health department requirements.
Wash hands properly prior to handling foods.
Use clean, sanitized equipment and utensils while preparing food.
Separate raw foods from ready-to-eat foods by keeping them in separate containers until ready
to use, and by using separate dispensing utensils.
Pre-chill ingredients for cold foods such as sandwiches, salads, fruit, etc. to 41 degrees F or
below before combining with other ingredients.
Pre-chill containers used for cold serve foods such as steam table pans to mix salad in, or sheet
pans that bowls of fruit or salad will sit on. Use ice sheets under containers.
Prepare foods as close to serving time as the menu and schedules will allow.
Prepare foods in batches rather than one, huge batch.
Limit the time for preparation of any batches so that the ingredients are not at room temperature
for more than 30 minutes before cooking, serving, or being returned to the refrigerator.
If potentially hazardous foods are not cooked or served immediately after preparation, quickly
chill.
Use a clean, sanitized, calibrated thermometer to take at least 2 internal temperatures from
each batch during the various stages of preparation. Monitor the amount of time in the
temperature danger zone and ensure it does not exceed 4 hours.
Monitoring:
The Food Service Director will designate a day or days in a given school year for managers to validate that these
policy procedures are being done and if the procedures in place need modification they will inform the director
as soon as possible. They will include which policy needs modification and the reason why.
The manager will visually observe that all areas of this procedure are followed correctly.
Corrective Action:
Any food service staff member found not to be following this policy will be retrained at the time of the incident.
Additional training may be required based on the policy not being followed and the severity of the incident. Any
food affected will be discarded and recorded on the Daily HACCP Log under "Damaged Items that were Discarded".
Begin the cooking process immediately after preparation is complete for any foods that will be served hot.
Rapidly cool ready-to-eat foods that will be cooked at a later time. Immediately return any ingredients to the
refrigerator if the anticipated preparation completion time is expected to exceed 30 minutes. Discard food held in
the temperature danger zone for more than 4 hours.
Verification & Record Keeping:
The manager will verifiy that all staff members are following this policy by visually observing the employees
during all hours of operation. The manager will complete the food safety checklist on a weekly basis.
All HACCP records will be kept for at least one year.
PAGE 1 OF 1
Fairfield Independent School District - HACCP Standard Operating Procedures
Handling a Food Recall
Policy Rule Number Series 1300
1300-1
1300-2
1300-3
1300-4
1300-5
1300-6
1300-7
1300-8
1300-9
1300-10
Train food service staff on the procedures on how to handle a food recall.
Follow State or local health department requirements.
Review the food racall notice and specific instructions that have been identified.
Communicatie the recall notice to all feeding sites as soon as possible.
Hold the recalled product using the following steps:
• Physically segregate the product (move away from other products), including any open
containers, leftover product, and food items in current production that contain the recalled
product.
• If an item is suspected to contain the recall product, but label information is not available,
follow the district's procedure for disposal.
• Clearly mark recalled product "DO NOT USE" and "DO NOT DISCARD". Inform the entire staff not
to use or discard the product until notified otherwise.
Do not destry any USDA commodity food without official written notification from the State
Distributing Agency, USDA Food Safety Inspection Services (FSIS), or State or local health
department.
Inform the district's Superintendent of the recalled product and the steps being taken.
Identify and record whether any of the product was received in the district, locate the food
recall product by feeding site, and verify the food items bear the product identification code(s)
and production date(s) listed in the food recall notice.
Obtain accurate inventory counts of the recalled products from every feeding site, including the
amount in inventory and the amount used.
Account for all recalled product by verifying inventory counts against records of food received
at the feeding sites.
Monitoring:
The Food Service Director will designate a day or days in a given school year for managers to validate that these
policy procedures are being done and if the procedures in place need modification they will inform the director
as soon as possible. They will include which policy needs modification and the reason why.
The director and manager will verify that school sites have segregated and marked all recalled products.
Corrective Action:
Any food service staff member found not to be following this policy will be retrained at the time of the incident.
Additional training may be required based on the policy not being followed and the severity of the incident. Any
food affected will be discarded and recorded on the Daily HACCP Log under "Damaged Items that were Discarded".
• Determine if the recalled product is to be returned and to whom, or destroyed and by whom.
• Notify feeding site staff of procedures, dates, and other specific directions to be followed for the collection or
the destruction of the recalled product.
• Consolidate the recall product as quickly as possible, but no later than 30 days after the recall notificaion.
• Conform to the recall notice by using the following steps:
• Report quantity and site where product is located to manufacturer, distributor, or State Agency for
collection. The quantity and location affected USDA commodity food must be submitted to the State
Distributing Agency within 10 calendar days of the recall.
PAGE 1 OF 2
>>>CONTINUED ON NEXT PAGE >>>
• Obtain necessary documentation for reimbursement of food costs.
• Complete and maintain all required documentation related to the recall including:
• Recall notice
• Records of how food product was returned or destroyed
• Reimbursable costs
• Public notice and media communications
• Correspondence to and from the public health department and/or State Agency
Verification & Record Keeping:
The director and manager will verifiy that all staff members are following this policy by visually observing the
employees during a food recall. The manager will complete the food safety checklist on a weekly basis.
All HACCP records will be kept for at least one year.
PAGE 2 OF 2
Fairfield Independent School District - HACCP Standard Operating Procedures
Preventing Cross-Contamination During Storage & Preparation
Policy Rule Number Series 1400
1400-1
1400-2
1400-3
1400-4
1400-5
1400-6
1400-7
1400-8
1400-9
1400-10
1400-11
1400-12
Train food service staff how to prevent cross-contamination during storage and preparation.
Follow State and local health department regulations.
Wash hands properly.
Avoid touching ready-to-eat foods with bare hands.
Separate raw animal foods such as eggs, fish, meat and poultry from ready-to-eat foods such as
lettuce, fruit, and lunch meats during receiving, storage, and preparation.
Separate different types of raw animal foods such as eggs, fish, meat, and poultry from each
other except when combined in recipes.
Separate unwashed fruits and vegetables from washed fruits and vegetables and other ready-toeat foods.
Use only dry, cleaned, sanitized equipment and utensils.
Place food in covered containers or packages, except during cooling, and store in the walk-in
refrigerator or freezer.
Designate an upper shelf of a refrigerator or walk-in cooler as the "cooling shelf". Uncover
containers of food during the initial rapid cool-down to facilitate cooling.
Clean the surfaces of food containers, such as jars, before opening.
Clean the surfaces of food containers, such as bags or plastic tubs, before storing.
Monitoring:
The Food Service Director will designate a day or days in a given school year for managers to validate that these
policy procedures are being done and if the procedures in place need modification they will inform the director
as soon as possible. They will include which policy needs modification and the reason why.
The manager will continually monitor food storage and preparation to ensure that food is not cross-contaminated.
Corrective Action:
Any food service staff member found not to be following this policy will be retrained at the time of the incident.
Additional training may be required based on the policy not being followed and the severity of the incident. Any
food affected will be discarded and recorded on the Daily HACCP Log under "Damaged Items that were Discarded".
Verification & Record Keeping:
The director and manager will verifiy that all staff members are following this policy by visually observing the
employees during a food recall. The manager will complete the food safety checklist on a weekly basis.
All HACCP records will be kept for at least one year.
PAGE 1 OF 1
Fairfield Independent School District - HACCP Standard Operating Procedures
Serving Food
Policy Rule Number Series 1500
1500-1
1500-2
1500-3
1500-4
1500-5
1500-6
1500-7
1500-8
1500-9
1500-10
Train food service employees on the proper procedures to safely serve food.
Follow State and local health department requirements.
Properly wash hands before putting on gloves, each time gloves are changed, when changing
tasks, and before serving food with utensils.
Avoid touching ready-to-eat foods with bare hands.
Handle plates by the edge or bottom, cups by the handle or bottom, and utensils by the handles.
Store utensils with the handles up or by other means to prevent contamination.
Hold potentially hazardous foods at the proper temperature.
Serve food with clean, sanitized utensils.
Store in-use utensils properly.
Date mark and properly cool potentially hazardous foods to be saved or discard leftovers.
Monitoring:
The Food Service Director will designate a day or days in a given school year for managers to validate that these
policy procedures are being done and if the procedures in place need modification they will inform the director
as soon as possible. They will include which policy needs modification and the reason why.
The manager will continually monitor that food is being served in a manner that prevents contamination during
all hours of operation.
Corrective Action:
Any food service staff member found not to be following this policy will be retrained at the time of the incident.
Additional training may be required based on the policy not being followed and the severity of the incident. Any
food affected will be discarded and recorded on the Daily HACCP Log under "Damaged Items that were Discarded".
• Replace improperly handled plates, cups or utensils
• Discard ready-to-eat foods that have been touched by bare hands
• Follow the corrective actions identified in the other SOPs that would pertain to issues outlined in this SOP.
Verification & Record Keeping:
The director and manager will verifiy that all staff members are following this policy by visually observing the
employees during a food recall. The manager will complete the food safety checklist on a weekly basis.
All HACCP records will be kept for at least one year.
PAGE 1 OF 1
Fairfield Independent School District - HACCP Standard Operating Procedures
Using & Calibrating Thermometers
Policy Rule Number Series 1600
1600-1
1600-2
1600-3
1600-4
1600-5
1600-6
1600-7
1600-8
Train food service employees to properly use and calibrate thermometers.
Follow State and local health department requirements.
Follow the food thermometer manufacturer's instructions for use. Use a food thermometer that
measures approximately from 0 degrees F to at least 220 degrees F and is appropriate for
temperatures taken.
Have thermometers easily accessible to food service employees during all hours of operation.
Clean and sanitize food thermometes before and after each use.
Store food thermometers in an area that is clean and where they are not subject to contamination.
To calibrate thermometers using the ice-point method:
• Insert the thermometer probe into a cup of crushed ice.
• Add enough cold water to remove any air pockets that might remain.
• Mixture should be very slushy and icy. Do not add too much water.
• Allow the temperature to stabilize before reading temperature.
• Temperature should read 32 degrees F. If not, adjust according to manufacturer's instructions.
The accuracy of food thermometers should be checked at least weekly, and if dropped, or if
incorrect temperature measurements are suspected.
Monitoring:
The Food Service Director will designate a day or days in a given school year for managers to validate that these
policy procedures are being done and if the procedures in place need modification they will inform the director
as soon as possible. They will include which policy needs modification and the reason why.
The manager will continually monitor that thermometers are properly used and calibrated during all hours of
operation.
Corrective Action:
Any food service staff member found not to be following this policy will be retrained at the time of the incident.
Additional training may be required based on the policy not being followed and the severity of the incident. Any
food affected will be discarded and recorded on the Daily HACCP Log under "Damaged Items that were Discarded".
For inaccurate digital thermometers, adjust according to manufacturer's instructions. If an inaccurate thermometer
cannot be adjusted on-site, discontinue use, return to director, and use a different, calibrated thermometer.
Verification & Record Keeping:
The director and manager will verifiy that all staff members are following this policy by visually observing the
employees during a food recall. The manager will complete the food safety checklist on a weekly basis.
Calibration will be recorded on the "Thermometer Calibration Log" at least once a week.
All HACCP records will be kept for at least one year.
PAGE 1 OF 1
Fairfield Independent School District - HACCP Standard Operating Procedures
Using Time Alone as a Public Health Control To Limit Bacteria Growth
(Elementary campus may not use this SOP)
Policy Rule Number Series 1700
1700-1
1700-2
1700-3
1700-4
1700-5
Train food service employees how to use time alone to limit bacteria growth in potentially
hazardous foods.
Follow State and local health department requirements.
Cook raw, potentially hazardous foods with in 4 hours from the point when the food was
removed from the temperature control. Example: food is removed from refrigeration at 10 am.
That food must be cooked by 2:00 pm.
Serve or discard cooked or ready-to-eat food within 4 hours past the time when the food is
removed from temperature control. Example: Food is cooked at 8:00 am. It should be served or
discarded by 12:00 pm.
Avoid mixing different batches of food together in the same container. If, for some reason,
different batches have been mixed, use the time associated with the first batch of food as the
time by which to cook, serve, or discard the food in the container.
Monitoring:
The Food Service Director will designate a day or days in a given school year for managers to validate that these
policy procedures are being done and if the procedures in place need modification they will inform the director
as soon as possible. They will include which policy needs modification and the reason why.
The manager will continually monitor that foods are properly marked or identified with the time that is 4 hours
past the point when the food is removed from temperature control. Food will be cooked, served or discarded
by the indicated time.
Corrective Action:
Any food service staff member found not to be following this policy will be retrained at the time of the incident.
Additional training may be required based on the policy not being followed and the severity of the incident. Any
food affected will be discarded and recorded on the Daily HACCP Log under "Damaged Items that were Discarded".
Discard unmarked or unidentified food or food that is noted to exceed the 4 hour limit.
Verification & Record Keeping:
The director and manager will verifiy that all staff members are following this policy by visually observing the
employees during a food recall. The manager will complete the food safety checklist on a weekly basis.
Calibration will be recorded on the "Thermometer Calibration Log" at least once a week.
All HACCP records will be kept for at least one year.
PAGE 1 OF 1