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HACCP: Date Marking Ready-to-Eat, Potentially Hazardous Food (Sample SOP) Mobile App

The HACCP: Date Marking Ready-to-Eat, Potentially Hazardous Food (Sample SOP) mobile app is a useful tool in the success of a food safety program and can be helpful for food safety managers, food handlers, and those working in food services. The facilities and equipment should be selected or designed to promote safe food preparation and handling practices by employees. Having a detailed HACCP plan and safety program can help make sure no one gets ill from food products. Managers and employees need to be properly educated to successfully reduce the occurrence of foodborne illness risk factors.

A food safety plan is effective when each employee knows his/her responsibility and is dedicated to making it work. This sample Standard Operating Procedure (SOP) includes: Purpose, Scope, Key Words, Instructions, Monitoring, Corrective Action and Verification and Record Keeping. You can use or adapt this app for your unique operation to incorporate other various food service related topics that apply to your situation.

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Purpose: To ensure appropriate rotation of ready-to-eat food to prevent or reduce foodborne illne...
Scope: This procedure applies to foodservice employees who prepares, stores, or serves food
Key Words: Ready-to-Eat Food, Potentially Hazardous Food, Date Marking, Cross-Contamination
Establish a date marking system and train employees accordingly.
2. Label ready-to-eat, potentially hazardous foods that are prepared on-site and held for more th...
Label any processed, ready-to-eat, potentially hazardous foods when opened, if they are to be he...
Refrigerate all ready-to-eat, potentially hazardous foods at 41º F or below.
Serve or discard refrigerated, ready-to-eat, potentially hazardous foods within 7 days.
Indicate with a separate label the date prepared, the date frozen, and the date thawed of any re...
Calculate the 7-day time period by counting only the days that the food is under refrigeration.
Follow State and local public health requirements.
A designated employee will check refrigerators daily to verify that foods are date marked and tha...
Foods that are not date marked or that exceed the 7-day time period will be discarded.
Foodservice manager will complete the Food Safety Checklist daily.
Date Implemented:
By:
Signature:
Date Reviewed:
By:
Signature:
Date Revised:
By:
Signature:
...and More!