Retail Produce Food Safety Operations Control Plan and Monitoring Records

NCG offers a Hazard Analysis Critical Control Point (HACCP)-based food safety plan template to support your co-op’s produce operations. The plan template identifies and addresses the prerequisite programs necessary to support a complete food safety plan and includes standard operating procedures (SOPs) and monitoring records to control biological, chemical and physical hazards.

The SOPs included in the zipped file below include:

• Allergen Control
• Approved Sourcing
• Cold Holding
• Corrective Action
• Employee Health and Hygiene
• Equipment Operation and Sanitation
• Food and Produce Processing
• Food Defense
• Glove Use
• Good Retail Practices
• Handwashing
• Training Plan
• Sanitation and Transportation 
• Thermometer Verification