Standard Operating Procedures (SOPs)

Hazard Analysis and Critical Control Points (HACCP) is a preventive food safety program designed to control food safety hazards as food flows through a foodservice operation from purchasing to serving.

Standard Operating Procedures (SOPs) documents are provided for information purposes to assist in developing HACCP-based systems in foodservice operations such as schools, child care, assisted living, and restaurants.

The documents are a guide and must be edited to reflect implementation at the local level.

Personnel and Personal Hygiene
Facility and Equipment
Flow and Food
Consumer Communications
Employee Orientation and Training
Food Safety and HACCP Training and Monitoring