Standard Operating Procedure [sop] Worksheet Page 3

C. Thawing: List foods that will be thawed by the following approved methods.

Method

Food

Under Refrigeration:

During Cooking:

In a Microwave Oven

followed by Cooking:

Under Cold Running

Water:

D. Preparation: The handling of ready-to-eat foods with bare hands is prohibited.

Indicate what ready-to-eat foods will be served and how bare hand contact will be

avoided (gloves, utensils, deli papers).

Food Type

Barrier Used

E. Cross Contamination Prevention: Raw animal products and unwashed

fruits/vegetables must be handled and stored in a manner that prevents cross-

contamination of cooked/ready-to-eat foods. Indicate how and where storage and

handling will take place.

Unwashed fruits & vegetables:

Eggs:

Whole meat cuts:

Fish/Seafood:

Ground meat products:

Ready-to-eat food

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Reviewer Initials_______ Approval Date__________

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Parent category: Legal