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STANDARD OPERATING PROCEDURE (SOP) FOR HOLDING HOT AND COLD POTENTIALLY HAZARDOUS FOODS (HFS) (Sample SOP)PURPOSE: To prevent foodborne illness by ensuring that all potentially hazardous foods are
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Start by gathering all the necessary materials, such as the cdneducationnegov10holdhotcoldtcsfood form, a pen or pencil, and any supporting documents or information.
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Begin by filling out the personal information section of the form, including your name, contact information, and any other required details.
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Move on to the hot and cold section of the form. Indicate whether the food item is hot or cold by selecting the appropriate checkbox or option.
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It is a form for reporting information about holding hot and cold food items in educational institutions.
Those responsible for food service in educational institutions are required to file the form.
The form must be completed with accurate information about holding hot and cold food items.
The purpose is to ensure proper handling and storage of hot and cold food items in educational institutions.
Information about holding temperatures, storage methods, and any issues related to hot and cold food items.
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