ZUME Pizza SOP for Time as Control in pizzas with Initial Cook
ZUME Pizza SOP for Time as Control in pizzas with Initial Cook
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.
1
How to use and Calibrate Thermometer
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Follow state or local health department requirements
3
Written Procedures for identifying specific foods for which time rather than temperature will be used to limit bacteria growth.
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Marking Procedures used to indicate the time that is 2 hours past the point when the pizzas hand their initial cook
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Procedures followed when food is in the danger zone for greater than 2 hours.
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Fish cook pizzas within 2 hours from the time the Pizza had its initial cook.
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Serve or discard initially cooked pizzas with in 2 hours past the time when pizza lest the oven.
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Monitor
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Corrective Actions
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Verification and Record Keeping:
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 pizzas hand their initial cook
1
edit
Procedures followed when food is in the danger zone for greater than 2 hours.
1
edit
Fish cook pizzas within 2 hours from the time the Pizza had its initial cook.
Serve or discard initially cooked pizzas with in 2 hours past the time when pizza lest the oven.
Monitor
1
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.
2
Food service employee will continually monitor that foods are cooked served or discarded by indicated time.
Corrective Actions
1
Retrains any food service employee found not following the proper procedures in the SOP
2
Discard and unmarked or unidentified food.
3
Discard food that is noted to exceed the 2 hour limit.
Verification and Record Keeping:
1
Food Service Manager will verify that food service employees are following this procedure by visually monitoring food handling during the shift.
2
Food service Manager will complete Food Safety Checklist.
