Standard Operating Procedures (SOPs) - Assisted Living

While HACCP is an ideal in the foodservice industry, individuals must adapt plans to their individual operation. The Standard Operating Procedures documents are provided for information purposes to assist in developing HACCP-based systems in foodservice operations.

Teaching Materials


Standard Operating Procedures (SOPs)

Documents and forms related to the assisted living facilities based on Food Code 2005; updated for Food Code 2013.

Personnel and Personal Hygiene

  • ALSOP1 - Employee Health and Personal Hygiene - docx
    • ALSOP1a - Certified Food Protection Manager - docx
  • ALSOP2 - Handwashing - docx
  • ALSOP3 - Glove and Utensil Use - doc
  • ALSOP4 - Tasting Methods - doc
  • ALSOP5 - Employees Eating and Drinking Workplace - doc
  • ALSOP6 - Breaks and Meals - doc
  • ALSOP7 - Contact with Blood and Bodily Fluids - doc
  • Cleaning and Disinfecting after Incidents Involving Bodily Fluids - doc

Facility and Equipment

  • ALSOP8 - Equipment Cleaning and Sanitizing - doc
  • ALSOP9 - Machine Warewashing High Temperature - doc
    • ALSOP9a - DishMachine 1 Compartment High Temperature Monitoring Form - doc
    • ALSOP9b - DishMachine 3 Compartment High Temperature Monitoring Form - doc
  • ALSOP10 - Machine Warewashing Chemical Sanitizing - doc
    • ALSOP10a - Chemical Dish Machine Monitoring Form - doc
  •   ALSOP11 - Manual Ware Washing - doc
    • ALSOP11a - Manual Warewashing Monitor Form - doc
  • ALSOP12 - Ice Machine Usage - doc
    • ALSOP12a - Ice Machine Cleaning Log - doc
  • ALSOP13 - Pest Control - doc
  • ALSOP14 - Calibration of Thermometers - doc
    • ALSOP14a - Calibration Record for Thermometers - doc
  • ALSOP15 - Use of Thermometers - doc
  • ALSOP16 - Facility and Equipment Maintenance - doc
  • ALSOP17 - Cleanliness and Sanitation of the Dining Room - doc
    • ALSOP17a - Laundry and Linen Use - doc
  • Cleaning and Disinfecting after Incidents Involving Bodily Fluids - doc
  • Disruption of Water Supply

Flow of Food

  • ALSOP18 - Purchasing - doc
    • Food from Outside Sources - doc
      • Outside Food Request Form - doc
    • Food Products from Grower or Producer - doc
  • ALSOP19 - Receiving - doc
    • Receiving Temperature Log - doc
  • ALSOP20 - Storage - doc
    • ALSOP20a - Temperature Record for Freezer - doc
    • ALSOP20b - Temperature Record for Freezer Refrigerator - doc
    • ALSOP20c  - Dry Storage Record - doc
    • Temperature Record for Refrigerator - doc
  • ALSOP21 - Thawing Food - doc
  • ALSOP22 - Preparing Cold Food - doc
  • ALSOP23 - Cooking Food - doc
    • Daily Menu Production Worksheet - doc
  • ALSOP24 - Holding Food - doc
    • ALSOP24a - Holding Temperatures Log - doc
  • ALSOP25 - Cooling Food - doc
    • ALSOP25a - Cooling Temperatures Log - doc
  • ALSOP26 - Reheating Food (Leftovers) - doc
    • ALSOP26a - Reheating Temperatures Log - doc
  • ALSOP27 - Transportation of Food - doc
  • ALSOP28 - Service Temperatures - doc
    • ALSOP28a - Service Temperature Log - doc
  • ALSOP29 - Service of Food - doc
    • ALSOP29a - Food Donations in Retail Foodservice Operations - doc
    • ALSOP29b - Organic Recycling/Composting - doc

Consumer Communications

  • ALSOP30 - Responding to a Foodborne Illness Complaint - doc
    • ALSOP30a - Foodborne Illness Incident Report Form - doc
  • ALSOP31 - Responding to a Physical Hazard Complaint - doc
    • ALSOP 31a - Physical Hazards Incident Report - doc
  • ALSOP32 - Visitors in the Kitchen - doc
  • ALSOP33 - Food Safety in Emergency Situations - doc
    • ALSOP33a - Handling a Food Recall - doc

Employee Orientation and Training

  • ALSOP34 - New Employee Orientation - doc
    • ALSOP34a - New Foodservice Employee Orientation Food Safety Checklist - doc

Food Safety and HACCP Training and Monitoring

  • ALSOP35 - Food Safety and HACCP Training Program - doc
    • ALSOP35a - Annual Training Calendar - doc
    • ALSOP35b - Employee Training Planner - doc
    • ALSOP35c - Inservice Training Session Roster - doc
  • ALSOP36 - Self Inspection Continuous Quality Improvement - doc
  • ALSOP37 - Food Safety and HACCP Program Verification - doc
  • ALSOP38 - Record Keeping and Documentation - doc