Food Safety and HACCP SOP: Date Marking Ready-to-Eat, Time/Temperature Control for Safety Foods
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Food Safety and HACCP SOP: Date Marking Ready-to-Eat, Time/Temperature Control for Safety Foods mobile app provides sample HACCP-based Standard Operating Procedures (SOPs) and contains the minimum elements that can assist you when developing your food safety program.
PURPOSE: To ensure appropriate rotation of ready-to-eat food to prevent or reduce foodborne illness from Listeria monocytogenes. SCOPE: This procedure applies to school nutrition employees who prepare, store, or serve food.
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