Written Procedures / SOP for Employee HACCP Training
K-ManNa
All employees will be trained to use the approved HACCP plan prior to beginning employment
and periodically after that. HACCP training will be applied to 6 employees of the food preparation site.
The training will include many important factors of operation, not limited to: How these factors will be
maintained and monitored throughout operation of the business and corrective measures in cases when
critical points of HACCP plans are violated. Approved HACCP procedure will be available at any time in
food preparation area for critical cases.
All employees will be trained for proper methods of storing ingredients. The training will include
but not limited to: proper temperatures for different types of ingredients, proper methods of packing.
There will be written standard operation procedure for proper methods of storing ingredients will be
available at the food preparation site for weekly training purpose and further references.
All employees at the food preparation site will be trained for proper cooking of entrees on the
menu. Training will include but not limited to: amount of ingredients that are needed to be used, amount
of time each entrees require to be cooked thoroughly, specific temperature where cooking of entrees must
be performed at. As many entrees require different conditions and requirements, a manual with
procedures for each entrée will be available at the site of food preparation for further reference and
weekly training of employees.
Training of basic sanitation will include but not limited to: hand washing procedures before
physical contact with ingredients, methods of cleaning and sanitizing utensils, equipment and food
preparation surfaces. All employees at the food preparation site will be trained to use and calibrate a metal
stem thermometer and will be required for checking & re-calibration of the thermometer. In case
employees are having difficulty with re-calibration or usage of the thermometer, product manual of the
thermometer translated in Korean and Spanish will be placed in the food preparation site for further
references and weekly training of employees.