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Food Safety and HACCP SOP: Washing Fruits and Vegetables Mobile App

The Food Safety and HACCP SOP: Washing Fruits and Vegetables 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 prevent or reduce risk of foodborne illness or injury by contaminated fruits and vegetables. SCOPE: This procedure applies to school nutrition employees who prepare or serve food. The GoCanvas App Store has numerous related HACCP-Based SOPs Food Safety apps. Download these apps for free as part of your GoCanvas Subscription.

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Take a peek inside the Food Safety and HACCP SOP: Washing Fruits and Vegetables Mobile App

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    To prevent or reduce risk of foodborne illness or injury by contaminated fruits and vegetables.

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    This procedure applies to school nutrition employees who prepare or serve food.

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    Train school nutrition employees on using the procedures in this SOP.

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    Follow state or local health department requirements.

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    Wash hands using the proper procedure.

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    Wash, rinse, sanitize, and air-dry all food-contact surfaces, equipment, and utensils that will ...

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    Follow manufacturer’s instructions for proper use of chemicals.

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    6. Wash all raw fruits and vegetables thoroughly before combining with other ingredients, including:

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    Unpeeled fresh fruit and vegetables that are served whole or cut into pieces.

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    Fruits and vegetables that are peeled and cut to use in cooking or served ready-to ¬eat.

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    Wash fresh produce vigorously under cold running water or by using chemicals that comply with th...

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    Scrub the surface of firm fruits or vegetables such as apples or potatoes using a clean and sani...

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    Remove any damaged or bruised areas.

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    Label, date, and refrigerate fresh-cut items.

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    Serve cut melons within 7 days if held at 41 ºF or below.

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    Do not serve raw seed sprouts to highly susceptible populations such as preschool-age children.

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    The school nutrition manager will visually monitor that fruits and vegetables are being properly...

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    School nutrition employees will check daily the quality of fruits and vegetables in cold storage.

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    Retrain any school nutrition employee found not following the procedures in this SOP.

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    Remove unwashed fruits and vegetables service and washed immediately before being served.

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    Label and date fresh cut fruits and vegetables.

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    Discard cut melons held after 7 days.

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    The school nutrition manager will complete the Food Safety Checklist daily to indicate that monit...

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