MANUAL OF NAVAL PREVENTIVE MEDICINE
(a) Using the menu, the cook work sheet or production schedule,
try to determine the flow of food through the facility. If the facility has
CCPs, and CL.
(4) Try to inspect the facility based on the flow chart or other
available SOPs, etc.
(a) Start with the refrigerated storage. Take the internal
product temperature of a representative sampling of the food. Are the
product temperatures and item consistent with the menu and the cook work
(b) Check invoices and receiving records. Are PHFs checked at
delivery for wholesomeness, product temperatures, etc.? If a delivery is
taking place, do food service workers wash their hands before and after
handling raw PHFs? Are they using a sanitized product thermometer?
(c) Observe food preparation for personal hygiene, hand
washing, wearing clean disposable gloves, using clean sanitized utensils,
and other practices which limit cross-contamination.
(d) Observe cooking processes. Do cooks check the internal
product temperatures? Are PHFs removed from the oven and placed either in
hot food holding or cooling promptly; or, are foods left on stoves, counter
tops, etc. for long periods? Are leftovers rapidly heated to 165o F before
being placed on the serving line?
(e) Check serving line. Are foods at correct product
temperatures. Are foods such as soups, salads and other items brought out
at correct temperatures and in small batches?
(f) Check cooling techniques for leftovers and pre-prepared
Are the techniques appropriate? Do they work?
(g) Talk to the food service personnel. Do employees
understand the HACCP system, CCPs and Critical Limits that effect their
work? Knowledge of what to do if critical limits are exceeded or not met?
(h) Examine training records. Are managers trained? Do
employees receive adequate ongoing training appropriate to their position?
b. Remember the goal of the HACCP system is to prevent food- borne
illness by identifying and controlling hazards.