Standard Operating Procedure [sop] Worksheet (Page 2 of 9) in pdf

Standard Operating Procedure [sop] Worksheet Page 2

Employees with a “Big Five” Illness –

Norovirus, E. coli, Salmonella Typhii,

Shigella, Hepatitis A – will be excluded

from the food sevice and that the exclusion

will be reported to the licensing agency.

Employees with conditions that can be

transmitted to food that are not Big 5

related will be restricted to non-food

handling duties.

Employees who experience vomiting or

diarrhea will be excluded from the facility

for at least 24 hours after they are

symptom free.

Describe the procedures for reinstating

restricted and excluded employees.

2. Food

(Note: Any major changes to the menu must be submitted and approved by the

licensing local agency prior to their service. Approval documents may be required

during inspections.)

A. Menu: Attach a menu or list of all foods to be served in the facility.

B. Food Source: List all suppliers.

____ The use or sale of home-prepared foods or foods prepared under the

Cottage Food Law is prohibited. Indicate by initialing the line provided that these

foods will not be served.

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Reviewer Initials_______ Approval Date__________

Standard Operating Procedure [sop] Worksheet Page 2