· Sanitation prep Remove production supplies from the room All ingredients, food products, packaging materials, etc. Empty remove garbage and scrap containers Purge process lines Empty drain baskets by dedicated personnel Remove all equipment that cannot get wet Lock-out tag-out equipment to be cleaned Follow plant procedures for LOTO. SCOPE: This procedure applies to employees involved in cleaning and sanitizing food contact surfaces. KEY WORDS: Food Contact Surface, Cleaning, Sanitizing INSTRUCTIONS: 1. Train employees on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. · This manual will always serve as a reference to you as well as a reference to training new employees. This manual will outline the different positions of Chapter 1: Opening the Store and Prep of Food Figure 3. 8 Opening the Store Both Drivers and CSR’s have multiple tasks when it comes to opening the store. If you are a.
Separate raw animal foods, such as eggs, fish, meat, and poultry, from ready-to-eat foods, such as lettuce, cut melons and lunch meats during receiving, storage, and preparation. 7. Separate different types of raw animal foods, such as eggs, fish, meat, and poultry, from each other, except when combined in recipes. 8. WHEN BEGINNING PREPARATION, FOOD SHOULD BE THAWED CORRECTLY: There are 4 acceptable methods for thawing food: • Thaw in the refrigerator at 41°F or less. • Use running, drinkable water that is 70°F or less. • Use a microwave (but you must cook the food immediately afterward). • Thaw food as part of the cooking procedure. Policy Procedure Manual for Nutrition and Food Service in Healthcare Facilities Policy Procedure Manual Becky Dorner Associates, Inc.
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