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Log Sheets
Standard Operating Procedures (SOP)
1.1 Handwashing
1.2 Personal Hygiene
1.3 Employee Illness
1.4 Employee Injury
1.5 Workplace Safety
1.6 Employee Breakroom Use
2.1 Cleaning and Sanitizing Food Contact Surfaces
2.2 Using and Calibrating Thermometers
2.3 Produce Sanitizer Solution Preparation
2.4 Monitoring Produce Sanitizer Solution pH
2.5 Monitoring Produce Sanitizer Solution Concentration
2.6 Monitoring Produce Wash Water Temperature
2.7 Monitoring Produce Wash Water Turbidity
2.8 Washing Fruits and Vegetables
2.9 Knife Safety
1.7 Handling An Outside Food Recall
1.8 Issuing A Food Recall
2.5 Warewashing
2.6 Disposal of Contaminated Foods
2.12 Organic Handling Procedures
3.1 Date Marking Raw and Ready-To-Eat Potentially Hazardous Foods
3.2 Controlling Time and Temperature During Preparation
3.3 Thawing Potentially Hazardous Foods
3.4 Cooling Potentially Hazardous Foods
3.5 Cooking Potentially Hazardous Foods
3.6 Reheating Potentially Hazardous Foods
3.7 Storage and Transportation of Ready-To-Eat Foods
3.8 Process and Controls for Food Storage and Receiving
4.1 Storage and Usage of Hazardous Chemicals
4.2 Process and Controls for Visitor Access and Safety
4.3 Waste Storage and Disposal
4.4 General Maintenance and Cleaning
4.5 Pest Control
4.6 Blood and Bodily Fluids
4.7 Hazardous Materials
Farm Food Safety Manual (GAP/GHP)
Farm Overview
Traceability
Farm Recall Program
Water Quality Assessment
Sanitation and Hygiene Policies
Illness and Injury Policies
Pre-harvest and Post-harvest Materials
Animals and Wildlife
Soils and Growing Mediums
Pre-harvest Risk Assessment
Field Packing and Packing Area
Rodent and Pest Control
Storage and Transportation
Organic Systems Plan
General Information
Organic Product Composition
Organic Manufacturing and Handling Practices (Sanitation)
Organic Manufacturing and Handling Practices (Transport)
Organic Manufacturing and Handling Practices (Storage)
Pest Management
Audit Trail and Inventory Control System
Packaging and Labeling
Operations Central
Log Sheets
ValleyHUB Food Hub and Farm
Current log sheet documents used in both the ValleyHUB Food Hub and Farm operations.
Shared
Chemical Inventory Log
Cooler and Freezer Temperature Log
Recall Log
Thermometer Calibration Log
Food Hub Specific
Dishwasher Temperature Log
Dishwashing Three Compartment Sink Log
Produce Processing Weight Log
Produce Wash Water Log
Sanitation Log
Farm Specific
Harvest Log
Recall Form
Storage Labels
Transfer Log
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