Write a STANDARD OPERATING PROCEDURE (SOP) related to food employee health and personal hygiene.

1. Write a STANDARD OPERATING PROCEDURE (SOP) related to food employee health and personal hygiene. Include background information on why the steps included in the SOP are vital to keeping food safe (citing specific biological hazards and how they may be transmitted to food through poor personal hygiene) and list the procedures food handlers must take as part of this SOP, including any corrective actions required if procedures are not properly followed.
2. Write a Master Cleaning Schedule that a PIC could use to practice ACTIVE MANAGERIAL CONTROL in a food operation. This document should include the many core physical components of a food facility and outline the who, what, when and how of maintaining sanitation that we discuss in Chapter 12 in the 7th Edition Servsafe Course book.
3. Develop select components of a HACCP plan for one menu item to be prepared in a food operation. This item should have a minimum of 4 steps on the “flow of food” (as it is discussed throughout the course textbook) and should have at least one step at which maintaining control of TEMPERATURE is critical to eliminating a biological hazard. Be sure to:
• Identify and discuss the consequences of all associated biological hazards for this food item
• List the Critical Control Points (CCP) that must be monitored to eliminate or reduce the biological hazards you’ve identified
• Detail the specific Critical Limits (CL) that must be met for each CCP and develop a sample monitoring log for recording the CL

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