Re-thermalisation Write a Standard Operating Procedure for your venue, including Critical Limits (CL) and Corrective Action (CA)

Sure, here is a basic outline for a Standard Operating Procedure (SOP) for re-thermalisation in a venue:

1. Purpose: The purpose of this SOP is to ensure that all food items are re-thermalised to the correct temperature to ensure food safety and quality.

2. Scope: This SOP applies to all staff involved in the re-thermalisation of food items in the venue.

3. Responsibilities: All staff are responsible for following this SOP. The Food Safety Manager is responsible for ensuring that the SOP is followed and that any deviations are corrected.

4. Procedure:

   a. Preparation: Ensure that all equipment used for re-thermalisation is clean and in good working order.

   b. Re-thermalisation: Place the food item in the re-thermalisation unit. Set the temperature and time according to the food item's specifications.

   c. Monitoring: Regularly check the temperature of the food item during the re-thermalisation process using a calibrated thermometer.

5. Critical Limits (CL): The critical limit for re-thermalisation is a minimum internal temperature of 165°F (74°C) for at least 15 seconds.

6. Corrective Actions (CA): If the critical limit is not met, the food item should be re-thermalised until the correct temperature is reached. If the correct temperature cannot be reached, the food item should be discarded.

7. Documentation: Record the time, temperature, and any corrective actions taken during the re-thermalisation process.

8. Verification and Record Keeping: The Food Safety Manager should regularly review the re-thermalisation records to ensure that the SOP is being followed and that all food items are being re-thermalised to the correct temperature.

9. Review: This SOP should be reviewed annually and updated as necessary.

Remember, this is a basic outline and may need to be adjusted based on the specific needs and requirements of your venue.