Preventing Cross Contamination during Storage and Preparation, continued MONITORING: A designated school nutrition employee will continually monitor food storage and preparation to ensure that food is not cross contaminated. CORRECTIVE ACTION: Retrain any school nutrition employee found not following the procedures in this SOP. Separate found improperly stored. Discard foods that are contaminated by raw eggs, raw fish, raw meat, or raw poultry. VERIFICATION AND RECORD KEEPING: The school nutrition manager will visually observe that employees are following these procedures and taking all necessary corrective actions during all hours of operation. The school nutrition manager will periodically check the storage of foods during hours of operation and complete the Food Safety Checklist daily. The Food Safety Checklist will be kept on file for a minimum of 1 year. School nutrition employees will document any discarded food on the Damaged and Discarded Product Log. The school nutrition manager will verify that appropriate corrective actions are being taken by reviewing, initialing, and dating the Damaged and Discarded Product Log each day. The Damaged and Discarded Product Log is to be kept on file for a minimum of 1 year. DATE IMPLEMENTED: BY: DATE REVIEWED: _ BY: DATE REVISED: BY:
Preventing Cross Contamination during Storage and Preparation, continued MONITORING: A designated school nutrition employee will continually monitor food storage and preparation to ensure that food is not cross contaminated. CORRECTIVE ACTION: Retrain any school nutrition employee found not following the procedures in this SOP. Separate found improperly stored. Discard foods that are contaminated by raw eggs, raw fish, raw meat, or raw poultry. VERIFICATION AND RECORD KEEPING: The school nutrition manager will visually observe that employees are following these procedures and taking all necessary corrective actions during all hours of operation. The school nutrition manager will periodically check the storage of foods during hours of operation and complete the Food Safety Checklist daily. The Food Safety Checklist will be kept on file for a minimum of 1 year. School nutrition employees will document any discarded food on the Damaged and Discarded Product Log. The school nutrition manager will verify that appropriate corrective actions are being taken by reviewing, initialing, and dating the Damaged and Discarded Product Log each day. The Damaged and Discarded Product Log is to be kept on file for a minimum of 1 year. DATE IMPLEMENTED: BY: DATE REVIEWED: _ BY: DATE REVISED: BY:
NDHACCP2018001.docx