Instruction
Complete the provided form to explain the procedures that need to be created to prevent a foodborne illness in regards to the violation.
a. Purpose – Briefly explain the point of the SOP (try to keep this to one, descriptive sentence).
b. Scope – Who (which employees) is impacted by this SOP and/or needs to complete tasks to assure the procedures involved do occur.
c. Instructions – Describe the procedures (in steps).
d. Monitoring – How will you monitor that the SOP procedures are being followed
e. Corrective Action – What is an appropriate corrective action for the SOP procedures if they are not carried out?
f. Verification & Record-Keeping Procedures – How will you verify and document that your plan is working? Does it prevent, reduce or eliminate identified hazards?