home
services
policies, regulations & forms
download
fees
order form
search
 
Home | Policies, Regulations & Forms | Regulations | 5000 Support Services | PR 5540 Food Safety
 
PR 5540 Food Safety
Support Services
Food Service Program
 

In order to implement the District's Food Safety Program, standard operating procedures should be developed in the following area:

General Safety Considerations

  • Prohibit bare hand contact with ready to eat foods
  • Store chemicals away from food and food related supplies
  • Personnel

  • Require hand washing after restroom use, sneezing, coughing, or after performing any cleaning activity.
  • Develop a policy for restricting or excluding ill employees from food production or preparation areas.
  • Product Procurement

  • Follow recommendations for selecting vendors such as those found in State distributing agency vendor certification procedures.
  • Develop buyer product specifications.
  • Receiving

  • Reject all cans with swollen sides or ends, flawed seals and seams, rust or dents.
  • Put perishable foods into the refrigerator or freezer immediately.
  • Storing

  • Store all food and paper supplies 6 to 8 inches off the floor.
  • Label all food with name of the school and delivery date.
  • Transporting

  • Preheat transfer cart prior to use.
  • Limit transport travel time to a maximum of 2 hours.
  • Holding

  • Keep hot foods hot (above 135 °F) and cold foods cold (below 41 °F).
  • Preparation

  • Do not keep food in the "danger zone" (between 41 °F and 135 °F) for more than 4 hours.
  • Handle food with utensils, clean, gloved hands, or clean hands. (Bare hand contact with food during preparation should be limited. Bare hand contact with RTE foods should be prohibited.)
  • Cleaning / Sanitizing

  • Use clean water, free of grease and food particles.
  • Keep wiping cloths in sanitizing solution while cleaning.
  • Cooking and Documenting Temperatures

  • Record all temperatures when they are taken.
  • Use only a clean and sanitized thermometer when taking internal temperatures of food.
  • Cooling

  • Cool rapidly by storing food in small batches in individual containers; cover loosely so that heat can escape quickly.
  • Keep cold foods cold by pre-chilling ingredients for salads.
  • Reheating

  • Transfer reheated food to hot-holding equipment only when the food reaches the proper temperature.
  • Use only cooking ranges, ovens, steamers, and microwave ovens to reheat foods. Use hot-holding equipment only to maintain temperature and not for rapidly heating food.
  •  
     
    Last modified: May 16, 2006
    View Policy
    Home | Sitemap | Links | Contact
     
    © 2017 Missouri Consultants for Education | Powered By Static Dynamics