SOP: 72 HOUR PLATE HOLDING PROCEDURE - TMC

TMC
SOP: 72 HOUR PLATE HOLDING PROCEDURE
SOP Procedure No. NS-102-G Effective Date of Procedure: 4/1/10
Program Area: Nutrition / CACFP
Replaces Procedure No. NS-100-G
72 HOUR PLATE HOLDING PROCEDURE
Rev 4-10
PURPOSE:
The purpose of the Seventy-Two (72) Hour Plate Hold procedure is to have in storage
a sample of foods prepared at a TMC-Migrant Seasonal Head Start (MSHS) center. If
someone should become ill and state it was from a meal served in a TMC-MSHS
center, there will be a batch of food that could be sent to a laboratory to test for specific
bacteria or virus.
SCOPE:
This procedure allows TMC-MSHS monitor food safety and possible food quality issues
with TMC-MHS food vendors.
The HACCP Team is the same as the Center Safety (Risk Management) Team.
INSTRUCTIONS:
A member or members of the HACCP team will:
1. Train food service employees on all HACCP SOPs. Ensure that all center,
regional staff and volunteers are trained and aware of this procedure to prevent
ANYONE from eating these foods. All labeled zipper-lock or equivalent air-tight
sealed plastic bags should have a bright color label stating “Do Not Eat.”
2. Ensure all of the following equipment and supplies are purchased:
a. Zipper-lock or equivalent air-tight sealed plastic bags with permanent
white label
b. Permanent black marker
c. Assigned space in the Food Service refrigerator
d. Danger Label (bright color): “Do Not Eat Contents of Bag”
3. A sample of all meals served (cooked foods, canned fruits and vegetables) must
be kept in a labeled zipper-lock or equivalent air-tight sealed plastic
bag/container with bright color label stating “Do Not Eat”. Written on the label
must be meal service date, time and date to be thrown out which is seventy-two
hours (72 hrs) after the meal. One or 2 tablespoons is sample enough
depending on the size of the food item. This procedure should also be followed
for vendor meals or meals delivered from other center or facility.
a. Example of Breakfast Label:
Apricots, Egg & Sausage 8/1/Year- 8:30 AM; throw away on 8//Year
Regulatory Reference:
1. TDHS CACFP Creditable Foods Supplement, Rev. 8/97
Rev4-02.DOC
2. HS Program Performance Standards CFR # 1304.23 (b) (1) (ii) (iv) Page 1 of 3

TMC
SOP: 72 HOUR PLATE HOLDING PROCEDURE (continued)
Rev 14-Jul-10
4. It is not necessary to keep a sample of breads, tortillas, cookies, crackers or
starchy foods that are purchased ready-to-eat.
5. Do not keep sample food items in the freezer for over one week.
6. Assign a specific area in the freezer where these air-tight sealed and labeled
plastic bags/container will be kept. This area should be in a back corner of the
freezer or cooler.
7. A sample of milk should be stored and labeled with the day of delivery. Milk
samples should be thrown out when the next batch is delivered and a new
sample should be kept; a sample pint should be held from that delivery and so
on. Store one ½ pint carton of milk from each milk delivery and/or 4 oz from a
milk gallon (if you serve milk from gallon containers).
a. Example: Milk delivered on 8/1/Year, on the label write: Delivery
8/1/Year
8. The sample food items held from Wednesday through Friday will be thrown out
on Monday (see schedule below). When a center is going to be closed for a
week or more, on the last day of scheduled meal service before closing, throw
out all stored sample food items.
72 HOUR PLATE HOLD SCHEDULE
FOOD PREPARED ON: FOOD THROWN OUT ON:
MONDAY THURSDAY AFTER 2:30 PM
TUESDAY FRIDAY AFTER 2:30 PM
WEDNESDAY MONDAY AFTER 2:30 PM
THURSDAY MONDAY AFTER 2:30 PM
FRIDAY MONDAY AFTER 2:30 PM
MONITORING:
HACCP team members will:
1. Validate that this procedure is being implemented according to the SOP during
monitoring site visits.
CORRECTIVE ACTION:
1. Retrain any foodservice employee not following this SOP correctly.
2. Modify SOPs as needed to address changes in operations.
Regulatory Reference:
1. TDHS CACFP Creditable Foods Supplement, Rev. 8/97
Rev4-02.DOC
2. HS Program Performance Standards CFR # 1304.23 (b) (1) (ii) (iv) Page 2 of 3

TMC
SOP: 72 HOUR PLATE HOLDING PROCEDURE (continued)
Rev 14-Jul-10
VERIFICATION AND RECORD KEEPING:
HACCP team members will record monitoring activities and corrective action taken on:
Site Visit forms
CACFP monitoring forms
In-Service Record (for training)
TTA form/reports
DATE IMPLEMENTED: 4/1/10 BY: All Centers
DATE REVIEWED: 7/2/2010 BY: Nutrition Sub Group
DATE REVISED: 7/14/2010 BY: Nutrition Sub Group
Regulatory Reference:
1. TDHS CACFP Creditable Foods Supplement, Rev. 8/97
Rev4-02.DOC
2. HS Program Performance Standards CFR # 1304.23 (b) (1) (ii) (iv) Page 3 of 3