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Brochure - A Guide to Food Safety for Retail Foodservice Employees  English  |  Spanish

Template for Employee Handbook
Sample Performance Appraisal Form

 

Standard Operating Procedures (SOPs)

This site contains a variety of documents and forms related to Restaurant Operations based on Food Code 2005.

Table of Contents - doc  |  pdf 
 
Personnel and Personal Hygiene
  • RSOP1 - Employee Health and Personal Hygiene - doc  |  pdf
  • RSOP2 - Handwashing - doc
  • RSOP3 - Glove and Utensil Usage - doc
  • RSOP4 - Tasting Method - doc  |  pdf
  • RSOP5 - Employees Eating Drinking Workplace - doc  |  pdf
  • RSOP6 - Break Meals - doc
  • RSOP7 - Contact with Blood and Bodily Liquids - doc  |  pdf
  • Cleaning and Disinfecting after Incidents Involving Bodily Fluids - doc - NEW

Facility and Equipment

  • RSOP8 - Equipment Cleaning and Sanitizing - doc
  • RSOP9 - Machine Ware Washing High Temperature - doc  |  pdf
    • RSOP9a - Dish Machine Temperature Log Thermal 1 Compartment - doc  |  pdf
    • RSOP9b - Dish Machine Temperature Log Thermal 3 Compartment - doc  |  pdf
  • RSOP10 - Machine Ware Washing Chemical Sanitizing - doc  |  pdf
  • RSOP10a - Chemical Dish Machine Monitoring Form - doc  |  pdf
  • RSOP11 - Manual Ware Washing - doc  |  pdf
    • RSOP11a - Manual Warewashing Monitor Form - doc  |  pdf
  • RSOP12 - Ice Machine Usage - doc  |  pdf
    • RSOP12a - Ice Machine Cleaning Log - doc  |  pdf
  • RSOP13 - Pest Control - doc
  • RSOP14 - Calibration of Thermometers - doc  |  pdf
  • RSOP15 - Use of Thermometers - doc  |  pdf
  • RSOP16 - Facility and Equipment Maintenance - doc  |  pdf
  • RSOP17 - Cleanliness and Sanitation of the Dining Room - doc  |  pdf
    • RSOP17a - Laundry and Linen Use - doc  |  pdf
  • Cleaning and Disinfecting after Incidents Involving Bodily Fluids - doc - NEW

Flow of Food

  • RSSOP18 - Purchasing - doc | pdf
    • Food from Outside Sources - doc | pdf
    • Outside Food Request Form - doc
    • Food Products from Grower or Producer - pdf
  • RSSOP19 - Receiving - doc
    • Receiving Temperature Log - doc | pdf
  • RSSOP20 - Storage - doc
    • RSSOP20a - Temperature Record for Freezer - doc | pdf
    • RSSOP20b - Temperature Record for Freezer Refrigerator - doc | pdf
    • RSSOP20c - Dry Storage Record - doc
    • Temperature Record for Refrigerator - doc | pdf
  • RSSOP21 - Thawing Food - doc | pdf
  • RSSOP22 - Preparing Cold Food - doc | pdf
  • RSSOP23 - Cooking Food - doc
    • Daily Menu Production Worksheet - doc | pdf
  • RSSOP24 - Holding Food - doc | pdf
    • RSSOP24a - Holding Temperatures Log - doc | pdf
  • RSSOP25 - Cooling Food - doc | pdf
    • RSSOP25a - Cooling Temperatures Log - doc | pdf
  • RSSOP26 - Reheating Food (Leftovers) - doc | pdf
  • RSSOP27 - Service Temperatures - doc | pdf
    • RSSOP27a - Service Temperature Log - doc | pdf
  • RSSOP28 - Service of Food - doc

Communications

  • RSOP29 - Responding to a Foodborne Illness Complaint - doc  |  pdf
    • RSOP29a - Foodborne Illness Incidence Report - doc  |  pdf
  • RSOP30 - Responding to a Physical Hazard found in Food - doc  |  pdf
    • RSOP30a - Physical Hazards Incident Report - doc  |  pdf
  • RSOP31 - Visitors in the Kitchen - doc  |  pdf
  • RSOP32 - Food Safety in Emergency Situations - doc  |  pdf

Employee Orientation and Training

  • RSOP33 - New Employee Orientation - doc  |  pdf
  • RSOP33a - New Foodservice Employee Orientation-Food Safety Checklist - doc  |  pdf

Food Safety and HACCP Training and Monitoring

  • RSOP34 - Food Safety Training Program - doc
    • RSOP34a - Annual Training Calendar - doc  |  pdf
    • RSOP34b - Employee Training Planner - doc  |  pdf
    • RSOP34c - In Service Training Session Roster - doc  |  pdf
  • RSOP35 - Self Inspection for Continuous Quality Improvement - doc  |  pdf
  • RSOP36 - Food Safety Program Verification - doc  |  pdf
  • RSOP37 - Record Keeping and Documentation - doc  |  pdf

These and other educational materials can be ordered using the order form. A small charge is assessed to cover duplication, shipping, and handling costs.

Materials have been developed as part of funding from the USDA Cooperative States Research, Education and Extension Service (Project No. 2001-51110-11371, Project No. 2002-51110-01525 and Project No. 2005-51110-03282).