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Standard Operating Procedures for Safe Food
A good management system for food safety in a restaurant must include several prerequisite programs for an effective overall system. It is kind of like developing your own basic personal values and a moral code for food safety before you even start preparing and selling food. Sanitation standard operating procedures (SSOP's) are written methods that specify practices to address general hygiene and measures to prevent food from becoming contaminated due to various aspects of food environment at your facility. Managers must train new crew members about SSOP's during the first days of employment. SSOP's must be a part of your restaurant's culture.
The FDA Food Code has addressed the structural design of food establishments and equipment as well as acceptable operational practices. These major interventions in the Food Code include: 1)demonstration of knowledge by the person-in-charge [usually food safety manager certification training] 2) employee health policies 3) no bare hand contact with ready-to-eat food [good handwashing practices, utensils & glove use] 4) time and temperature control and 5) the use of consumer advisory information regarding consumption of raw or undercooked food. If you want to look them up, here's the 2001 FDA Food Code website: http://www.cfsan.fda.gov/~dms/fc01-toc.html
SSOP's are documented as a written reference and as mentioned above, are used to train the staff responsible for the tasks. Three purposes for establishing SSOP's are to protect your products from contamination from microbiological, chemical, and physical hazards; to control microbial growth that can result from temperature abuse; and ensure procedures are in place for maintaining equipment.
SSOP procedures ensure that:
`Til next time,
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