Foodborne Illness Risk Factors
To begin participating in the Cutting Edge Program, you must develop written Standard Operating Procedures (SOP’s) related to the
foodborne illness risk factors listed below. Please note that only the risk factors applicable to your operation will require an
SOP. These should be general SOP’s outlining what you do, or plan on doing, to control the foodborne illness risk factors in your
food service operation. The Department will review these SOP’s to ensure they meet basic Code requirements (i.e. hot food held at
135 degrees or more). This review can be conducted on-site by your inspector during a routine visit or by contacting the Department
electronically via the Cutting Edge e-mail address: firstname.lastname@example.org.
Submission via the e-mail address may be a more practical option for corporations and/or chain establishments because a single review
can be conducted to cover multiple establishments. You will receive notification once the SOP’s have been approved—Congratulations—you’re
enrolled! Your next regularly scheduled visit will be an active managerial control Verification Visit.
- Approved Source
- Cold holding
- Cooking Temperatures
- Cross contamination
- Employee Health Policy
- Food Contact Surfaces
- Hand Washing / Preventing Bare Hand Contact
- Hot holding
Need assistance developing policies for your operation?
Click here to access a tool for developing your own SOP’s.
In order to put the procedures into action, food service workers must be trained on the SOP’s. Training methods and frequency
will be determined by each establishment. Effective training will emphasize the food safety aspects of their respective duties,
including monitoring and steps for taking corrective action when needed. There are numerous resources & tools available to assist
you in this endeavor.
Verification is to ensure the activities described in the food safety SOP’s are being performed. Methods for verifying activities
are done properly, and at the required frequency, should be outlined in your SOP’s. You decide what type of verification activities
are most effective for your operation. Verification activities may
include, but are not limited to –
- Record keeping, such as maintaining log sheets.
- Periodic self inspections to assess effectiveness of food safety management systems.
- Observing that employees are carrying out the critical procedures correctly
- Observing the person doing the monitoring and determining whether monitoring is being done as planned
- Reviewing the monitoring records to determine if they are completed accurately and consistently
- Determining whether the records show that the frequency of monitoring stated in the plan is being followed
- Ensuring that corrective action was taken when the person monitoring found and recorded that the critical limit was not met
- Confirming that all equipment, including equipment used for monitoring, was operated, maintained and calibrated properly
Verification should occur at a frequency that can ensure the food safety management system is being followed continuously.
The establishment must have a Certified Foodservice Manager (CFM) on staff and either the CFM and/or a designated Person in
Charge (PIC) must be present during all operational hours.
Establishment cannot have any unresolved legal action from the Department.