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
- Handout - A Guide to Food Safety for Foodservice Employees
- Templates
Standard Operating Procedures (SOPs)
Documents and forms related to restaurant operations based on Food Code 2005; updated for Food Code 2013.
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
- 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
- RSSOP19 - Receiving - doc
- Receiving Temperature Log - doc
- RSSOP20 - Storage - 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
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