Documents & Forms (HACCP) Documents & Forms (HACCP) HACCP Submission Checklist Cook-chill checklist Sous vide checklist Two-barrier checklist HACCP Worksheet Blank HACCP Worksheet Cook-chill HACCP Worksheet sample Sous vide HACCP Worksheet sample Two-barrier HACCP Worksheet ROP sample Hazard Worksheet Worksheet Logs Cooking Log Cooling Hot Foods Log to 34°F Cooling Hot Foods Log to 41°F Cooling from Ambient Log Thermometer Calibration Log Refrigeration Log Food Safety Checklist Process Flow Diagram Blank Process Flow Diagram Cook-chill Process Flow sample Sous vide Process Flow sample Two-barrier ROP Process Flow sample Policies Employee Health Policy SOPs Cleaning and Sanitizing Food Contact Surfaces SOP Cooking ROP Foods SOP Cooling ROP Foods SOP Date Marking SOP Eliminating Bare Hand Contact SOP Hot Holding ROP SOP Cold Holding ROP SOP Personal Hygiene SOP Reheating ROP Food SOP Transporting Food SOP Using and Calibrating Thermometers SOP Washing Hands SOP Waiver Request Form/ Application General HACCP Exemption Request Contact InformationPhone: (702) 759-0500 Email: EHTrainingoffice@snhd.org Updated on: May 15, 2023 B2023-05-15T11:19:48-07:00
