{"id":8411,"date":"2016-10-11T19:22:34","date_gmt":"2016-10-11T19:22:34","guid":{"rendered":"https:\/\/www.process.st\/templates\/zume-pizza-sop-for-time-as-control-in-pizzas-with-initial-cook-2\/"},"modified":"2024-02-28T20:51:32","modified_gmt":"2024-02-28T20:51:32","slug":"zume-pizza-sop-for-time-as-control-in-pizzas-with-initial-cook-2","status":"publish","type":"post","link":"https:\/\/www.process.st\/templates\/zume-pizza-sop-for-time-as-control-in-pizzas-with-initial-cook-2\/","title":{"rendered":"ZUME Pizza SOP for Time as Control in pizzas with Initial Cook"},"content":{"rendered":"
\n

How to use and Calibrate Thermometer <\/h2>\n
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  • \n
    \n
    \n 1\n <\/div>\n<\/p><\/div>\n
    \n
    <\/div>\n<\/p><\/div>\n
    \n Edit instructions\n <\/div>\n<\/li>\n<\/ul><\/div>\n<\/section>\n
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    Follow state or local health department requirements <\/h2>\n
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    • \n
      \n
      \n 1\n <\/div>\n<\/p><\/div>\n
      \n
      <\/div>\n<\/p><\/div>\n
      \n edit\n <\/div>\n<\/li>\n<\/ul><\/div>\n<\/section>\n
      \n

      Written Procedures for identifying specific foods for which time rather than temperature will be used to limit bacteria growth. <\/h2>\n
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      • \n
        \n
        \n 1\n <\/div>\n<\/p><\/div>\n
        \n
        <\/div>\n<\/p><\/div>\n
        \n edit\n <\/div>\n<\/li>\n<\/ul><\/div>\n<\/section>\n
        \n

        Marking Procedures used to indicate the time that is 2 hours past the point when the pizzas hand their initial cook <\/h2>\n
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          \n
        • \n
          \n
          \n 1\n <\/div>\n<\/p><\/div>\n
          \n
          <\/div>\n<\/p><\/div>\n
          \n edit\n <\/div>\n<\/li>\n<\/ul><\/div>\n<\/section>\n
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          Procedures followed when food is in the danger zone for greater than 2 hours. <\/h2>\n
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          • \n
            \n
            \n 1\n <\/div>\n<\/p><\/div>\n
            \n
            <\/div>\n<\/p><\/div>\n
            \n edit\n <\/div>\n<\/li>\n<\/ul><\/div>\n<\/section>\n
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            Fish cook pizzas within 2 hours from the time the Pizza had its initial cook. <\/h2>\n<\/section>\n
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            Serve or discard initially cooked pizzas with in 2 hours past the time when pizza lest the oven. <\/h2>\n<\/section>\n
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            Monitor <\/h2>\n
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              \n
            • \n
              \n
              \n 1\n <\/div>\n<\/p><\/div>\n
              \n
              <\/div>\n<\/p><\/div>\n
              \n Food service employee will continually Monitor via the Inventory Control System that foods are properly marked or identified with the time that is 2 hours past the point when the food is removed from temperature control.\n <\/div>\n<\/li>\n
            • \n
              \n
              \n 2\n <\/div>\n<\/p><\/div>\n
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              <\/div>\n<\/p><\/div>\n
              \n Food service employee will continually monitor that foods are cooked served or discarded by indicated time.\n <\/div>\n<\/li>\n<\/ul><\/div>\n<\/section>\n
              \n

              Corrective Actions <\/h2>\n
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              • \n
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                \n 1\n <\/div>\n<\/p><\/div>\n
                \n
                <\/div>\n<\/p><\/div>\n
                \n Retrains any food service employee found not following the proper procedures in the SOP\n <\/div>\n<\/li>\n
              • \n
                \n
                \n 2\n <\/div>\n<\/p><\/div>\n
                \n
                <\/div>\n<\/p><\/div>\n
                \n Discard and unmarked or unidentified food.\n <\/div>\n<\/li>\n
              • \n
                \n
                \n 3\n <\/div>\n<\/p><\/div>\n
                \n
                <\/div>\n<\/p><\/div>\n
                \n Discard food that is noted to exceed the 2 hour limit.\n <\/div>\n<\/li>\n<\/ul><\/div>\n<\/section>\n
                \n

                Verification and Record Keeping: <\/h2>\n
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                  \n
                • \n
                  \n
                  \n 1\n <\/div>\n<\/p><\/div>\n
                  \n
                  <\/div>\n<\/p><\/div>\n
                  \n Food Service Manager will verify that food service employees are following this procedure by visually monitoring food handling during the shift.\n <\/div>\n<\/li>\n
                • \n
                  \n
                  \n 2\n <\/div>\n<\/p><\/div>\n
                  \n
                  <\/div>\n<\/p><\/div>\n
                  \n Food service Manager will complete Food Safety Checklist.\n <\/div>\n<\/li>\n<\/ul><\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"

                  How to use and Calibrate Thermometer 1 Edit instructions Follow state or local health department requirements 1 edit Written Procedures for identifying specific foods for which time rather than temperature will be used to limit bacteria growth. 1 edit Marking Procedures used to indicate the time that is 2 hours past the point when the […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ep_exclude_from_search":false,"cover_icon_emoji":"","cover_icon_url":"","tasks_count":"10","template_description":"To prevent food borne illness by ensuring that pizzas that have been initially cooked are not heal in the temperature danger zone for more than 2 hours before being finished cooked and served.","template_id":"u8hOwrT3PA6yHVAMKAxHew","task_0":"How to use and Calibrate 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