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SOP-BOH-08 – FOOD SAFETY & HACCP SOP

Cardi Pizzeria – 2025

Version 1.0

Bilingual EN – VN

1. Document Information – Thông tin tài liệu

Field EN VN
SOP Code BOH-08 BOH-08
Version 1.0 1.0
Owner Food Safety Manager Quản lý an toàn thực phẩm
Approved by Operations Director Giám đốc vận hành

2. Purpose – Mục tiêu

EN:
Define Cardi Pizzeria’s food safety rules, HACCP controls, sanitation procedures, and monitoring requirements to prevent contamination, spoilage, and foodborne illness.

VN:
Quy định các nguyên tắc an toàn thực phẩm, kiểm soát HACCP, quy trình vệ sinh và yêu cầu giám sát nhằm ngăn ngừa nhiễm khuẩn, hư hỏng và ngộ độc thực phẩm.

3. Scope – Phạm vi

Áp dụng cho:

  • BOH staff

  • FOH staff

  • Supervisors

  • Managers

  • Any personnel handling food

4. Responsibilities – Trách nhiệm

EN:

  • BOH Staff: Follow hygiene & food safety rules

  • FOH Staff: Practice safe serving & handling

  • Supervisors: Verify CCP logs

  • Manager: Approve corrective actions

VN:

  • BOH: Tuân thủ vệ sinh & ATTP

  • FOH: Giao tiếp & xử lý thực phẩm an toàn

  • Supervisor: Kiểm tra log CCP

  • Manager: Duyệt hành động khắc phục

5. Definitions – Thuật ngữ

Term EN VN
HACCP Hazard Analysis Critical Control Point Hệ thống phân tích mối nguy & điểm kiểm soát tới hạn
CCP Critical Control Point Điểm kiểm soát tới hạn
Contamination Bacterial transfer Nhiễm khuẩn
TCS Foods Temperature Control for Safety Thực phẩm cần kiểm soát nhiệt
Sanitizer Chemical disinfectant Dung dịch khử khuẩn

6. Major Food Safety Principles – 6 NGUYÊN TẮC ATTP CHUẨN QUỐC TẾ

1) Time & Temperature Control (Thời gian & nhiệt độ)

  • Cold food: ≤ 4°C

  • Hot food (if any): ≥ 60°C

  • Danger zone: 5°C–60°C

2) Cross-Contamination Prevention (Ngăn nhiễm chéo)

  • Separate raw & cooked

  • Use color-coded cutting boards

3) Cleaning & Sanitizing (Vệ sinh & khử khuẩn)

  • Sanitizer: 200–300 ppm

  • Change every 2 hours

4) Personal Hygiene (Vệ sinh cá nhân)

  • Wash hands every 30 minutes

5) Allergen Control (Kiểm soát dị ứng)

  • Prevent cross-contact

6) Pest Control (Kiểm soát côn trùng)

  • Report signs immediately

7. Required Equipment – Dụng cụ

  • Probe thermometer

  • Infrared thermometer

  • Sanitizer test strips

  • Cleaning cloths

  • Soap & handwash station

  • Food-grade gloves

  • Color-coded cutting boards

  • Waste bins with lids

8. Food Safety Procedures – QUY TRÌNH ATTP CHÍNH

8.1 Handwashing Procedure – Quy trình rửa tay

EN:

  • Wet hands

  • Add soap

  • Scrub 20 seconds

  • Rinse

  • Dry with paper towel

  • Turn off faucet using towel

VN:

  • Làm ướt tay

  • Thêm xà phòng

  • Chà 20 giây

  • Xả sạch

  • Lau bằng giấy

  • Dùng giấy khép vòi

8.2 Glove Policy – Quy định dùng găng

  • Change gloves every 60 minutes

  • After touching raw meat

  • After touching face/hair

  • When switching stations

8.3 Illness Policy – Chính sách sức khoẻ

Staff must NOT work if they have:

  • Fever

  • Vomiting

  • Diarrhea

  • Open wounds

  • Jaundice

  • Flu symptoms

8.4 Cleaning & Sanitizing (CCP)

Sanitizer Requirements:

  • 200–300 ppm

  • Test every hour

  • Replace when dirty

Cleaning Frequency:

Area EN VN
Pizza station Every 30 min 30 phút/lần
Cutting boards After each task Sau mỗi lần dùng
Oven handles Hourly Mỗi giờ
Fridge Daily Hằng ngày
Floor Every shift Mỗi ca

9. HACCP PLAN – 7 BƯỚC HACCP CHO CARDI PIZZERIA

Step 1 – Hazard Analysis (Phân tích mối nguy)

Identify hazards in:

  • Dough

  • Sauce

  • Vegetables

  • Meat

  • Cheese

  • Oven process

Hazards include:

  • Biological (E.coli, Salmonella)

  • Chemical (sanitizer residue)

  • Physical (metal, plastic fragments)

Step 2 – CCP Identification (Xác định CCP)

CCP tại Cardi:

CCP Process Reason
CCP1 Receiving Prevent temperature abuse
CCP2 Storage Control bacterial growth
CCP3 Thawing Prevent contamination
CCP4 Cooking (chicken) Kill pathogens
CCP5 Cooling Prevent bacterial growth
CCP6 Holding Keep in safe temperature
CCP7 Cleaning & sanitizer Prevent contamination

Step 3 – Critical Limits – Giới hạn tới hạn

CCP Critical Limit
CCP1 Receiving ≤4°C
CCP2 Storage 0–4°C
CCP3 Thawing 0–4°C
CCP4 Cooking chicken ≥75°C
CCP5 Cooling 85°C → 20°C in 2h; 20°C → 4°C in 4h
CCP6 Holding ≤4°C
CCP7 Sanitizer 200–300 ppm

Step 4 – Monitoring Procedures – Giám sát

  • Temp logs every 2–4 hours

  • Cooling log after cooking

  • Receiving log for deliveries

  • Sanitizer strip test hourly

Step 5 – Corrective Actions – Hành động khắc phục

Issue Action
Meat delivered >4°C Reject
Sauce cooling too slow Discard batch
Sanitizer <200 ppm Remake immediately
Chicken <75°C Continue cooking

Step 6 – Verification – Thẩm định

  • Weekly supervisor audit

  • Monthly food safety review

  • Quarterly microbiological testing

Step 7 – Documentation – Hồ sơ

  • Temp logs

  • Receiving logs

  • Cleaning logs

  • HACCP Review

10. Quality Standards – Tiêu chuẩn chất lượng

PASS:

  • No cross-contamination

  • Proper temperature controls

  • Clean surfaces

  • Sanitizer within range

  • All logs completed

FAIL:

  • Dirty boards

  • Improper gloves

  • Missing logs

  • Temps out of range

11. Common Mistakes – Lỗi thường gặp

Mistake Cause Prevention
Not washing hands Rush Train & supervise
Sanitizer too weak Not tested Hourly check
Meat above vegetables Lack of training Shelf labeling
Cooling too slow Large volume Spread thin layers

12. Troubleshooting – Khắc phục sự cố

EN:

  • Fridge too warm → call manager

  • Food expired → discard immediately

  • Pests observed → report to manager

  • Staff contamination → retrain immediately

VN:

  • Tủ mát nóng → báo quản lý

  • Thực phẩm hết hạn → bỏ ngay

  • Có dấu hiệu côn trùng → báo quản lý

  • Nhân viên vi phạm → đào tạo lại ngay

13. Required Forms – Biểu mẫu

  • HACCP Master Log

  • Temperature Log

  • Cooling Log

  • Cleaning Log

  • Incident Report Form

  • Pest Sightings Log

14. Revision History – Lịch sử cập nhật

Version Date Notes
1.0 2025 First release