developing your food safety program - nutrition services 发展你的食品安全计划-营养服务

《developing your food safety program - nutrition services 发展你的食品安全计划-营养服务》由会员上传分享，免费在线阅读，更多相关内容在教育资源-天天文库。

1、MississippiDepartmentofEducation,ChildNutritionOfficeTakingCareofBusiness:FoodSafetyandFinanceforSchoolFoodserviceAdministratorsTemplateforReviewandUpdateoftheChildNutritionFoodSafetyPlanOurTownDistrictChildNutritionFoodSafetyPlanCity,MississippiMarch201

2、3TemplateforAdministratorReviewandUpdateoftheChildNutritionFoodSafetyPlan,65MississippiDepartmentofEducation,ChildNutritionOfficeTakingCareofBusiness:FoodSafetyandFinanceforSchoolFoodserviceAdministratorsTableofContents CreditsandContributors1ChildNutrit

3、ionFoodSafetyPlan2AverageDailyParticipation3SchoolNutritionStaffMembers3EquipmentInventory4RecipesandMenuCycles6CategorizeRecipes/MenuItemsAccordingtotheProcessApproach7Process#1NoCook8Process#2SameDayService9Process#3ComplexFoodPreparation10OverviewofSt

4、andardOperatingProcedures11Monitoring12CorrectingProblemsNotIdentifiedintheStandardOperatingProcedures13Recordkeeping14ReviewingandRevisingtheChildNutritionFoodSafetyProgram16StandardOperatingProcedures17CleaningandSanitizingDishesandUtensils18Cleaningan

5、dSanitizingFoodContactSurfaces21ControllingTimeandTemperatureduringPreparation23CookingPotentiallyHazardousFoods25CoolingPotentiallyHazardousFoods27DateMarkingandReady-to-Eat,PotentiallyHazardousFood29HandlingaFoodRecall31HoldingHotandColdPotentiallyHaza

6、rdousFoods33PersonalHygiene36TemplateforAdministratorReviewandUpdateoftheChildNutritionFoodSafetyPlan,65MississippiDepartmentofEducation,ChildNutritionOfficeTakingCareofBusiness:FoodSafetyandFinanceforSchoolFoodserviceAdministratorsOverviewofStandardOper

7、atingProcedurescontinuedPreventingContaminationatFoodBars38PreventingCross-ContaminationduringStorageandPreparation40ReceivingDeliveriesfromVendorsandCentralKitchens42ReheatingPotentiallyHazardousFoods45ServingFood47StoringandUsingPoisonousorToxicChemica

8、ls49TransportingFoodtoRemoteSites(SatelliteKitchens)51UsingandCalibratingThermometers54UsingSuitableUtensilsWhenHandlingReady-to-EatFoods57UsingTimeAloneasaPublicHealthControltoLimitBacteriainPotentiallyHazardousFoods59Was