USDA Preventing Contamination at Food Bars - Sample SOP

• Client / Site

• Date implemented

  Date

• Implemented by

• Location
  Address

Instructions

• Train foodservice employees on using the procedures in this SOP.

  Yes

  No

  N/A

• Follow State or local health department requirements.

  Yes

  No

  N/A

• Follow Employee Health Policy, Personal Hygiene, and Washing Hands SOPs. (Employee health policy is not included in this resource.)

  Yes

  No

  N/A

• Follow manufacturer’s instructions for pre-heating and pre-chilling food bar equipment before use.

  Yes

  No

  N/A

• Place all exposed food under sneeze guards.

  Yes

  No

  N/A

• Provide an appropriate clean and sanitized utensil for each container on the food bar.

  Yes

  No

  N/A

• Replace existing containers of food with new containers when replenishing the food bar.

  Yes

  No

  N/A

• Assist customers who are unable to properly use utensils.

  Yes

  No

  N/A

• Ensure that customers use a clean dish when returning to the food bar.

  Yes

  No

  N/A

• Store eating utensils with the handles up or in a manner to prevent customers from touching the food contact surfaces.

  Yes

  No

  N/A

• Avoid using spray chemicals to clean food bars when in use.

  Yes

  No

  N/A

Monitoring

• Monitor and record temperatures of food in accordance with the Holding Hot and Cold Potentially Hazardous Foods SOP.

  Yes

  No

  N/A

• Continually monitor food containers to ensure that utensils are stored on a clean and sanitized surface or in the containers with the handles out of the food.

  Yes

  No

  N/A

• Continually monitor customers’ use of the food bar to ensure that customers are not: <br>- Touching food with their bare hands<br>- Coughing, spitting, or sneezing on the food<br>- Placing foreign objects in the food<br>- Using the same plate for subsequent trips

  Yes

  No

  N/A

Corrective Actions

• Retrain any foodservice employee found not following the procedures in this SOP.

  Yes

  No

  N/A

• Remove and discard contaminated food.

  Yes

  No

  N/A

• Demonstrate to customers how to properly use utensils.

  Yes

  No

  N/A

• Discard the food if it cannot be determined how long the food temperature was above 41 ºF or below 135 ºF

  Yes

  No

  N/A

• The foodservice manager will verify that foodservice employees are assigned to maintain food bars during all hours of operation. Foodservice employees will record temperatures of food items and document corrective actions taken on the Hot and Cold Holding Temperature Log. The foodservice manager will complete the Food Safety Checklist daily. This form is to be kept on file for a minimum of 1 year. Foodservice employees will document any discarded food on the Damaged or Discarded Product Log. The foodservice manager will verify that appropriate corrective actions are being taken by reviewing, initialing, and dating the Damaged or Discarded Product Log each day. The Hot and Cold Holding Temperature Log and the Damaged or Discarded Product Log are to be kept on file for a minimum of 1 year.

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