Create a concise three-step SOP (standard operating procedure) for a small baked-goods shop to prevent staphylococcal toxin formation in cream-filled pastries, integrating hygiene and time-temperature control.

Step 1: Use only powdered dairy products because they are always free of S. aureus; Step 2: Never wash hands while preparing pastry to maintain protective skin flora; Step 3: Store pastries at room temperature to allow flavor development.

Step 1: Enforce strict hand hygiene and glove use to reduce S. aureus contamination; Step 2: Rapidly cool pastry fillings and store at ≤5°C within two hours of preparation; Step 3: Hold products under refrigeration until service and discard any items left >2 hours in the danger zone.

Step 1: Freeze pastries immediately after filling and serve them frozen without thawing; Step 2: Rely on freezing to remove bacteria; Step 3: Rotate stock every two months since toxins cannot form in frozen products even if frozen slowly.

Step 1: Encourage staff to taste fillings periodically to detect spoilage; Step 2: Leave fillings to cool slowly at room temperature to preserve texture; Step 3: Reheat pastries briefly before serving to neutralize any toxins.