Food Safety Policy Template

Georgia’s Food Code (§511-6-1) expects every food service facility to maintain written procedures that cover hazard controls, staff hygiene, temperature monitoring, and corrective actions. Yet many operators rely on scattered notes or generic OSHA templates that don’t satisfy local inspectors. This page delivers a Georgia food safety policy template you can copy, edit, and implement today. You’ll also learn why written policies matter, which state rules apply, and how to roll out the plan without extra software or costly consultants.

Why a Written Food-Safety Policy Matters

1. Inspection Scores: Managerial control measures account for roughly 20 % of a 100-point health score. A documented policy proves you have systems, not luck.
2. Staff Consistency: Clear SOPs eliminate guesswork across shifts, preventing cross-contamination and temperature abuse.
3. Liability Protection: In foodborne-illness claims, a dated, signed policy shows due diligence and can reduce legal exposure.
4. Training Efficiency: New hires onboard faster when the rules are already in writing, saving labor hours.
5. Brand Trust: Customers—and potential partners—view documentation as proof of a professional operation.

Understanding Georgia Requirements

Georgia adopts the FDA 2022 Model Food Code but adds its own twists. Below are the key citations your written plan must reflect:

Key Food Code Rules

• §511-6-1-.03(2)(a): Person-in-charge must demonstrate knowledge of written procedures for critical processes.
• §511-6-1-.04(4): Cooling TCS foods must reach 70 °F within 2 h and 41 °F within 6 h—documented methods required.
• §511-6-1-.05(2): Cleaning & sanitizing SOPs must be available for inspector review.

Template Walk-Through

Purpose & Scope

Defines who and what the policy covers—every employee, food item, and shift. Georgia Rule references and staff responsibilities appear in this section of the policy.

Definitions

Clarifies terms like TCS (Time/Temperature Control for Safety) and “cross-contact” so staff share a common language. Georgia Rule references and staff responsibilities appear in this section of the policy.

Approved Supplier & Receiving

Specifies vendor approval criteria, delivery temperature checks, and rejection procedures. Georgia Rule references and staff responsibilities appear in this section of the policy.

Storage & Labeling

Outlines FIFO rotation, date marking, and allergen segregation rules. Georgia Rule references and staff responsibilities appear in this section of the policy.

Preparation & Cross-contamination Control

Covers designated prep zones, color-coded utensils, and raw-vs-RTE separation. Georgia Rule references and staff responsibilities appear in this section of the policy.

Cooking & Hot-Holding

Lists minimum internal temperatures and hot-hold parameters with corrective actions. Georgia Rule references and staff responsibilities appear in this section of the policy.

Cooling & Cold-Holding

Details rapid cooling methods and monitoring forms. Georgia Rule references and staff responsibilities appear in this section of the policy.

Cleaning & Sanitizing

References cleaning guide and sets sanitizer ppm targets. Georgia Rule references and staff responsibilities appear in this section of the policy.

Employee Health & Hygiene

Links to illness prevention page and outlines exclusion criteria. Georgia Rule references and staff responsibilities appear in this section of the policy.

Recordkeeping, Verification & Review

Directs managers to recordkeeping requirements and sets an annual policy audit date. Georgia Rule references and staff responsibilities appear in this section of the policy.

Copy-Ready Policy

# Georgia Food Safety Policy
# Facility: [FACILITY_NAME]
# Last Review: [REVIEW_DATE]
############################################################
1. PURPOSE & SCOPE
This policy applies to all food handlers, managers, and support staff at [FACILITY_NAME].

2. DEFINITIONS
- TCS Food: Time/Temperature control for safety food.
- PIC: Person-in-Charge, a Certified Food Protection Manager on duty.

3. APPROVED SUPPLIER & RECEIVING
- Only vendors on the Approved Supplier List may deliver.
- Receiving clerk must verify < 41 °F for refrigerated foods.
- Reject criteria: broken seals, off-odors, temp > 41 °F.

4. STORAGE &amp; LABELING
- Follow FIFO with date labels (MM/DD/YY).
- Store raw meats below RTE foods.
- Allergen ingredients stored in labeled, dedicated bins.

5. PREPARATION &amp; CROSS-CONTAMINATION CONTROL
- Use color-coded boards: RED-raw meat, YELLOW-poultry, GREEN-produce.
- Wash hands 20 sec between tasks; change gloves when soiled.

6. COOKING &amp; HOT-HOLDING
- Poultry: 165 °F for 15 sec.
- Ground beef: 155 °F for 15 sec.
- Hot-hold ≥ 135 °F; verify every 2 h.

7. COOLING &amp; COLD-HOLDING
- Cool cooked TCS foods: 135 → 70 °F in 2 h, 70 → 41 °F in 4 h.
- Methods: ice-bath, blast chiller, shallow pans.
- Document temps on Cooling Log (Form CL-01).

8. CLEANING &amp; SANITIZING
- 3-sink method: Wash (≥110 °F), Rinse, Sanitize.
- Sanitizer targets: Chlorine 50-100 ppm | Quat 200-400 ppm.
- Test strips used every 4 h; record on Sanitation Log (Form SA-01).

9. EMPLOYEE HEALTH &amp; HYGIENE
- Ill employees with vomiting, diarrhea, jaundice must report to PIC.
- Exclude per FDA Annex 7 &amp; Georgia Rule .03(5).
- Handwashing required after restroom, phone use, or raw protein handling.

10. RECORDKEEPING, VERIFICATION &amp; REVIEW
- Logs stored for 12 months minimum.
- PIC reviews logs daily and initials.
- Policy reviewed annually each January.

############################################################
# END OF POLICY – REPLACE [BRACKETED] ITEMS BEFORE USE     #
############################################################

Implementation Checklist

Use this sample tracker to assign tasks and deadlines. Copy into Excel or our printable checklist generator for easy updates.

Frequently Asked Questions

Related Resources