Standard Operating Procedures - Restaurants

Personnel and Personal Hygiene

  • RSOP1 - Employee Health and Personal Hygiene - doc
    • RSOP1a - Certified Food Protection Manager - doc
  • RSOP2 - Handwashing - doc
  • RSOP3 - Glove and Utensil Usage - doc
  • RSOP4 - Tasting Method - doc
  • RSOP5 - Employees Eating Drinking Workplace - doc 
  • RSOP6 - Break Meals - doc
  • RSOP7 - Contact with Blood and Bodily Liquids - doc 
  • Cleaning and Disinfecting after Incidents Involving Bodily Fluids - doc

Facility and Equipment

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

Flow of Food

  • RSSOP18 - Purchasing - doc
    • Food from Outside Sources - doc
      • Outside Food Request Form - doc
    • Food Products from Grower or Producer - doc 
  • RSSOP19 - Receiving - doc 
    • Receiving Temperature Log - doc
  • RSSOP20 - Storage - doc
    • RSSOP20a - Temperature Record for Freezer - doc
    • RSSOP20b - Temperature Record for Freezer Refrigerator - doc
    • RSSOP20c - Dry Storage Record - doc
    • Temperature Record for Refrigerator - doc
  • RSSOP21 - Thawing Food - doc
  • RSSOP22 - Preparing Cold Food - doc
  • RSSOP23 - Cooking Food - doc 
    • Daily Menu Production Worksheet - doc
  • RSSOP24 - Holding Food - doc
    • RSSOP24a - Holding Temperatures Log - doc
  • RSSOP25 - Cooling Food - doc
    • RSSOP25a - Cooling Temperatures Log - doc
  • RSSOP26 - Reheating Food (Leftovers) - doc
    • RSSOP26a - Reheating Food (Leftovers) Log - doc
  • RSSOP27 - Service Temperatures - doc
    • RSSOP27a - Service Temperature Log - doc
  • RSSOP28 - Service of Food - doc
    • RSSOP28a - Food Donations - pdf
    • RSSOP28b - Organic Recycling/Composting - doc 

Communications

  • RSOP29 - Responding to a Foodborne Illness Complaint - doc 
    • RSOP29a - Foodborne Illness Incidence Report - doc 
  • RSOP30 - Responding to a Physical Hazard found in Food - doc
    • RSOP30a - Physical Hazards Incident Report - doc 
  • RSOP31 - Visitors in the Kitchen - doc
  • RSOP32 - Food Safety in Emergency Situations - doc 
    • RSOP32a - Handling a Food Recall - doc 

Employee Orientation and Training

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

Food Safety and HACCP Training and Monitoring

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