1. ESTABLISH POLICY
   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: thecuttingedge@mail.maricopa.gov. 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

   Foodborne Illness Risk Factors
   • Approved Source
   • Cold holding
   • Cooking Temperatures
   • Cooling
   • Cross contamination
   • Employee Health Policy
   • Food Contact Surfaces
   • Hand Washing / Preventing Bare Hand Contact
   • Hot holding
   • Reheating
   
   

   Need assistance developing policies for your operation? Click here to access a tool for developing your own SOP’s.

2. TRAIN STAFF
   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.

3. VERIFY RESULTS
   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.

ADDITIONAL REQUIREMENTS
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.