Standard Operating Procedures (SOPs) - Child Care

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 child care operations based on information from Food Code 2005; updated for Food Code 2013.

Personnel and Personal Hygiene

  • CCSOP1 - Employee Health and Personal Hygiene - doc
    • CCSOP1a - Certified Food Protection Manager - doc
  • CCSOP2 - Handwashing - doc
  • CCSOP3 - Glove and Utensil Use - doc
  • CCSOP4 - Tasting Methods - doc
  • CCSOP5 - Employees Eating and Drinking Workplace - doc
  • CCSOP6 - Breaks and Meals - doc
  • CCSOP7 - Contact with Blood and Bodily Fluids - doc

Facility and Equipment

  • CCSOP8 - Equipment Cleaning and Sanitizing - doc
  • CCSOP9 - Machine Warewashing High Temperature - doc
    • CCSOP9a - DishMachine 1 Compartment High Temperature Monitoring Form - doc
    • CCSOP9b - DishMachine 3 Compartment High Temperature Monitoring Form - doc
  • CCSOP10 - Machine Warewashing Chemical Sanitizing - doc
    • CCSOP10a - Chemical Dish Machine Monitoring Form - doc
  • CCSOP11 - Manual Ware Washing - doc
  • CCSOP12 - Ice Machine Usage - doc
    • CCSOP12a - Ice Machine Cleaning Log - doc
  • CCSOP13 - Pest Control - doc
  • CCSOP14 - Calibration of Thermometers - doc
    • CCSOP14a - Calibration Record for Thermometers - doc
  • CCSOP15 - Use of Thermometers - doc
  • CCSOP16 - Facility and Equipment Maintenance - doc
  • CCSOP17 - Cleanliness and Sanitation of Dining Area - doc
    • CCSOP17 - Laundry and Linen Use - doc
  • Cleaning and Disinfecting after Incidents Involving Bodily Fluids - doc
  • EPA’s Registered Antimicrobial Products Effective Against Norovirus
  • Disruption in Water Supply

Flow of Food

Consumer Communications

  • CCSOP29 - Responding to a Foodborne Illness Complaint - doc
    • CCSOP29a - Foodborne Illness Incident Report Form - doc
  • CCSOP30 - Responding to a Physical Hazard Found in Food - doc
    • CCSOP30a - Physical Hazard Incident Report - doc
  • CCSOP31 - Visitors in the Kitchen - doc
  • CCSOP32 - Sack Lunches - doc
  • CCSOP33 - Food Safety in Emergency Situations - doc
    • CCSOP33a - Handling a Food Recall - doc

Employee Orientation and Training

  • CCSOP34 - New Employee Orientation - doc

Food Safety and HACCP Training and Monitoring

  • CCSOP35 - Food Safety and HACCP Training Program - doc
    • CCSOP35a - Annual Training Calendar - doc 
    • CCSOP35b - Employee Training Planner - doc
  • CCSOP36 - Self Inspection Continuous Quality Improvement - doc             
  • CCSOP37 - Food Safety and HACCP Program Verification - doc