While HACCP is an ideal in the foodservice industry, individuals must adapt plans to their individual operation. The sample plans, Standard Operating Procedures, and prerequisite programs documents are provided for information purposes only to assist in developing HACCP-based systems in foodservice operations.
- Handout - A Guide to Food Safety for Foodservice Employees - English
Standard Operating Procedures (SOPs)
This site contains a variety of documents and forms related to Restaurant Operations based on Food Code 2005; updated for Food Code 2013.
- Personnel and Personal Hygiene
- Facility and Equipment
- Flow of Food
- Employee Orientation and Training
- Food Safety and HACCP Training and Monitoring