Professional Documents
Culture Documents
SEction 12-Performance Verification and Certification
SEction 12-Performance Verification and Certification
Demonstrated
Performance
Action to
Improve
3. Job responsibilities
4. Double hand wash log
5. Employee improvement worksheet
B. Personnel
1. Employee responsibility
2. Disease control
3. Cleanliness
4. Disposable gloves
5. Heavy duty gloves
6. Hand cuts and abrasions
7. Contact with blood or body fluid from another person
8. Personal cleanliness
a. Fingernails
b. Jewelry and hard objects in pockets
c. Handkerchiefs and facial tissues
d. Chewing gum, smoking, and eating
e. Personal medication and personal belongings
9. Handling food
10. Hand and fingertip washing
11. Unauthorized persons
12. Traffic pattern
III. System Description
A. Operation description
B. Types of foodservice / distribution
C. Facility plan
D. Facility food flows
E. Facility pest control
F. Menu items grouped by HACCP categories
G. Recipe HACCP - Receiving, storage, and ingredient
pre-preparation and menu item production flow
IV. RESERVED
V. Supplier Policies, Procedures, and Standards
A. Purchasing
B. Supplier certification
C. Ingredient specification
D. First aid materials
VI. Food Production Policies, Procedures and Standards
14. Blanching
15. Reconditioning
16. Frozen desserts
17. If food falls on the floor
G. Holding, serving, and transporting
1. Food holding temperatures
2. Conveyors
3. Serving, packaging, and transporting
4. Salad bar
5. Handling food and money
6. Dishware
7. Food tasting
8. Food causing allergic reactions
9. Standards of identity-packaged foods
10. Food labels of food packaged / sold in a food establishment
11. Bulk food that is available for consumer self-dispensing
12. Bulk unpackaged foods such as bakery products and unpackaged foods that are portioned to
consumer specification
13. Carry-out and banquet food
14. If food falls on the floor
H. Storing prepared food
1. Food cooling time
2. Storage to prevent cross-contamination
3. Storage time
4. Storage containers
5. Leftovers
6. Unwrapped food
7. Work station cleanliness
8. Frequency of surface sanitizing
9. Serving utensils and cutting boards
10. Beverage dispensing equipment
11. Milk product dispensers
12. Dispensing tableware and flatware
13. Self-service food, dishes, and utensils
I. Consumer
1. Consumer information
2. Product complaints
3. Returned food
4. Food sabotage
VII. Sanitation Guidelines
A. Cutting boards and food contact surfaces
B. Detergents
C. Sanitizing solutions: use and preparation
D. Changing detergent solutions
E. Cleaning and sanitizing food contact surfaces
F. Cleaning cloths
G. Sponges
H. Brooms and brushes
I. Cooling equipment cleaning
J. Washing machinery, cleaning and use
K. Washing flatware
L. QC inspection
M. Storage of dishware
N. Cleaning equipment storage
O. Chemicals separation
VIII. Maintenance Guidelines
A. Equipment and utensil construction
B. Equipment operation
C. Food contact surface equipment
D. Non-food contact surface equipment
E. Gaskets
F. Using sanitized equipment
G. Temperature measuring equipment
H. Food product thermometer calibration
I. Equipment calibration
J. Cooling or refrigeration units
K. Freezers
L. Surplus equipment and items for repair
M. Dunnage racks, shelving, pallets, dollies, etc.
N. Backflow prevention valves for plumbing
O. CO2 backflow prevention valves
P. Warewashing equipment
IX. Pest Control Guidelines
A. Area around facility or grounds
B. Pest control and materials used