AMC-HACCP FOOD SAFETY MANAGEMENT SYSTEM RETAIL POLICIES, PROCEDURES, AND STANDARDS MANUAL

Table of Contents

PREFACE Log of Changes to Manual HACCP reassessment Self-inspection and HACCP Team Reports SYSTEM AND OPERATIONS DESCRIPTION System description Organization and job responsibilities

Organization chart Job responsibilities

Environment plan and pictures Facilities plan and pictures

Facilities construction Water safety Waste control Staff facilities Facilities plan and food flow

Equipment list and pictures Equipment and construction Equipment capability: cooking, cooling, hot and cold

holding Menu HACCP (processes; hazard and control groups)

Ingredients that supplier made safe Ingredients that cook makes safe Ingredients that can cause adverse food reactions Styles of service, catering and packaged sales Menu and HACCP control groups

MANAGEMENT AMC-HACCP Management Food safety policy Management responsibility and commitment

Evaluation of unit performance Food safety improvement program The certified food manager (CFM) The person in charge (PIC) Holding subordinates responsible for safety results

Foodborne illness complaints Recognizing a possible foodborne illness hoax

Food security and sabotage Food security Food sabotage

Traceability and recall Emergencies Enclosures

Foodborne illness information form Analysis of an alleged foodborne illness Usual incubation / onset period ranges for select foodborne

diseases Foodborne illness symptoms table

Training Program Training, education planning Employee food safety self-instruction (0905) Food Safety training manual for certification (1908) Recording continuing education Advanced training Enclosures

Employee food HACCP competencies (English, Spanish) 0905: Employee Food Safety: A Self-Instruction Text –

Answer sheet (blank) 0905: Employee Food Safety: A Self-Instruction Text –

Answer sheet (with answers) Test for: 0905: Employee Food Safety: A Self-Instruction

Text 1908: Managing Food Hazards in Retail Food Operations

(see separate text) Continuing education training record Quality improvement training outline AMC-HACCP advanced training certification form for all

personnel; food preparers; maintenance, dish washers, clean-up crew; servers

Employee knows and can demonstrate AMC-HACCP advanced employee training summary

Quality Assurance and Quality Control Predicting performance / pre-control Product process monitoring / sampling plan Daily self-inspection and food hazard control checklist Equipment performance indicator calibration verification form Food temperature measurement and thermometer calibration Food acidity measurement and meter calibration Food water activity measurement and meter calibration Sanitizer concentration measurement Microbiological growth calculator Cooking validation and verification Cooling validation and verification Other process validations and verifications Lot control Controlling non-conformity and product disposition Enclosures

Daily checklist (example) Variables control chart Statistical analysis form Microbiological testing for food products Microbiological testing of production plant surfaces Presence of particulate matter Presence of chemicals / toxic compounds / allergens Calibration verification form Micro multiplication calculator Cooling study data Cooking study

Food Safety Management System HACCP Team HACCP team operations

Coaching and skill development Setting the example Food safety management systems review / internal audit

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HACCP team meeting, report, and corrective action Filing the report

Weekly self-improvement schedule Yearly self-improvement schedule Employee suggestions Hazard management team problem solving Enclosures

Monthly HACCP "To Do" list Process performance criteria-based AMC-HACCP self-

inspection Food safety management system review HACCP team monthly meeting report Corrective action report Weekly self-improvement schedule Yearly self-improvement schedule Employee-customer report of quality or hazard problem and

disposition Action to correct Corrective action log and preventive action schedule HACCP management team problem--opportunity

identification worksheet Cause-effect analysis diagram Cause-effect analysis worksheet Problem-opportunity action plan and program Group action log Individual action log

PREREQUISITE PROGRAM (SSOP / GMP) Personal Hygiene Employee personal hygiene policies Gloves Hand washing

Double hand wash Single hand wash When to wash

Medicines and first aid Supplies / Buying Food Who are qualified suppliers Supplier performance monitoring Ingredient specification Ingredient hazard assessment Inspection of incoming products Traceability Receiving food Proper storage procedures: ambient, frozen, refrigerated Prevent food contamination; physical, chemical, biological Chemicals separation Container disposal Stock rotation Enclosures

Supplier qualification list Supplier HACCP qualification standards Receiving report Ingredient specifications Ingredient hazard assessment and control

Facility and Equipment Cleaning and Sanitation Cleaning plan and schedule; daily, weekly, monthly, quarterly, as

required Chemical list

Cross-contamination Food sinks vs. hand and utility sinks Detergents and cleaning chemicals Knowing that surfaces and equipment are sanitized Using sanitizer Frequency of sanitizing food contact surfaces Food contact surface wiping cloths 3-compartment sink operation Bussing and cleaning tables and non-food contact surfaces Equipment cleaning Machine ware washing procedures Food waste cans Tableware Enclosures

Cleaning and sanitizing schedule Detailed sanitation procedures and standards Chemicals list and material safety data sheets

Facility and Equipment Maintenance Maintenance plan and schedule Maintenance procedures and standards Food contact surface equipment construction Non-food contact surface equipment construction Equipment operation Gaskets Using sanitized equipment Cooling and refrigeration units Freezers Surplus equipment and items for repair Dunnage racks, shelving, pallets, dollies, etc. Backflow prevention valves for plumbing CO2 backflow prevention valves Warewashing equipment Maintenance procedures and standards Enclosures

Maintenance schedule Maintenance procedures and standards

Pest Control Pest control plan and schedule Area around facility or grounds Inside the facility Use of pesticides Enclosures

Pest control schedule Chemical Material Safety Data Sheets

FOOD HACCP PRODUCTION AND DISTRIBUTION PROGRAM Food process HACCP Writing a HACCP flow chart Writing an ICMSF HACCP plan Writing a HACCP recipe Potential hazards in foods Recipe flow charting and HACCP Food preparation

Food thawing Food washing Serving raw foods Hard foreign objects Ingredient control

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Separate raw and cooked food preparation equipment Sauces, soups, and beverages Fruits, vegetables, legumes, and cereals Bread and pastry Batters Hot combination dishes Cold combination dishes Pasteurization Cooking temperatures Food tasting

Serving food Food serving temperatures Serving, packaging, transporting Hot holding Reheating for hot holding Beverage dispensing equipment Milk product dispensers Salad bar Dispensing tableware and flatware Self-service food, dishes, and utensils Food exposed to the customer Table condiments Ice Chemical additives Allergies and adverse food reactions

After service Food removed from temperature control Returned food Leftovers / cooling food Storage time Storage containers Cold holding Waste products

Carry-out, catering, and banquets Enclosures

Temperatures (Food process) HACCP qualification / validation Chicken cacciatore QA recipe flow HACCP plan Example: Chicken cacciatore QA recipe flow with full

HACCP Process HACCP HACCP plan Quality-assured HACCP recipe procedures (chicken

cacciatore) Quality-assured HACCP recipe procedures (blank)

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