Documents & Forms (HACCP)Documents & Forms (HACCP)HACCP Submission ChecklistCook-chill checklistSous vide checklistTwo-barrier checklistHACCP WorksheetBlank HACCP WorksheetCook-chill HACCP Worksheet sampleSous vide HACCP Worksheet sampleTwo-barrier HACCP Worksheet ROP sampleHazard WorksheetWorksheetLogsCooking LogCooling Hot Foods Log to 34°FCooling Hot Foods Log to 41°FCooling from Ambient LogThermometer Calibration LogRefrigeration LogFood Safety ChecklistProcess Flow DiagramBlank Process Flow DiagramCook-chill Process Flow sampleSous vide Process Flow sampleTwo-barrier ROP Process Flow samplePoliciesEmployee Health PolicySOPsCleaning and Sanitizing Food Contact Surfaces SOPCooking ROP Foods SOPCooling ROP Foods SOPDate Marking SOPEliminating Bare Hand Contact SOPHot Holding ROP SOPCold Holding ROP SOPPersonal Hygiene SOPReheating ROP Food SOPTransporting Food SOPUsing and Calibrating Thermometers SOP Washing Hands SOPWaiver Request Form/ ApplicationBare Hand Contact ApplicationGeneralHACCPContact InformationPhone: (702) 759-0500Email: EHTrainingoffice@snhd.org Updated on: July 8, 2020 snhd_admin2020-07-08T15:38:56-07:00
