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. Learn more about HACCP.
Teaching Materials
- Handout - A Guide to Food Safety for Foodservice Employees
- Lesson Plans - Journey in School Foodservice
A series of eight lesson plans designed to introduce school foodservice employees to HACCP - Case Study - Food Safety Plan Implementation
An example of how HACCP principles are applied in school foodservice - Templates
Standard Operating Procedures (SOPs)
Standard Operating Procedures based on Food Code 2005; updated for Food Code 2013. The templates are a guide and must be edited to reflect implementation at the local level.
- Breakfast in classroom
- Food outside cafeteria (field trip meals)
- Food samples
- School district food safety policy
- Classroom Food Preparation and Testing Guidelines
Food Donation and Sharing Tables
The following are resources to assist school nutrition directors in the development of SOPs and waivers or variances related to food donation and sharing tables. The templates must be edited to reflect implementation at the local level.
- Guide to Develop Sharing Table SOP
- Food Donation and Sharing Table Sample SOP Template (Word document)
- Guide to Develop Food Donation and Sharing Table Petition for Wavier or Variance
- Food Donation and Sharing Tables Sample Petition for Waiver or Variance Template (Word document)
Personnel and Personal Hygiene
- SCSOP1 - Employee Health and Personal Hygiene - docx
- SCSOP1a - Certified Food Protection Manager - docx
- SCSOP2 - Handwashing - docx
- SCSOP3 - Glove and Utensil Use - docx
- SCSOP4 - Tasting Methods - docx
- SCSOP5 - Employees Eating and Drinking Workplace - docx
- SCSOP6 - Breaks and Meals - docx
- SCSOP7 - Contact with Blood and Bodily Fluids - docx
- Cleaning and Disinfecting after Incidents Involving Bodily Fluids - docx
Facility and Equipment
- SCSOP8 - Equipment Cleaning and Sanitizing - docx
- SCSOP9 - Machine Warewashing High Temperature - docx
- SCSOP10 - Machine Warewashing Chemical Sanitizing - docx
- SCSOP10a - Chemical Dish Machine Monitoring Form - docx
- SCSOP11 - Manual Ware Washing - docx
- SCSOP11a - Manual Warewashing Monitor Form - docx
- SCSOP12 - Ice Machine Usage - docx
- SCSOP12a - Ice Machine Cleaning Log - docx
- SCSOP13 - Pest Control - docx
- SCSOP14 - Calibration of Thermometers - docx
- SCSOP14a - Calibration Record for Thermometers - docx
- SCSOP15 - Use of Thermometers - docx
- SCSOP16 - Facility and Equipment Maintenance - docx
- SCSOP16a - Laundry and Linen Use - docx
- Cleaning and Disinfecting after Incidents Involving Bodily Fluids - docx
- Milk Cooler Temperature Log - docx
- Disruption in Water Supply - docx
Flow of Food
- SCSOP17 - Purchasing - docx
- SCSOP18 - Receiving - docx
- Receiving Temperature Log - docx
- SCSOP19 - Storage - docx
- SCSOP20 - Thawing Food - docx
- SCSOP21 - Preparing Cold Food - docx
- SCSOP22 - Cooking Food - docx
- New Meal Pattern Production Record - xls
- SCSOP23 - Holding Food - docx
- SCSOP23a - Holding Temperatures Log - docx
- SCSOP24 - Cooling Food - docx
- SCSOP24a - Cooling Temperatures Log - docx
- SCSOP25 - Reheating Food (Leftovers) - docx
- SCSOP25a - Reheating Temperatures Log - docx
- SCSOP26 - Transportation of Food - docx
- SCSOP27 - Service Temperatures - docx
- SCSOP27a - Service Temperature Log - docx
- SCSOP28 - Service of Food - docx
- Breakfast in the Classroom - docx
- Field Trip Meals - docx
- Collecting & Storing Food Samples- docx
- Food Donation and Sharing Tables
Consumer Communications
- SCSOP29 - Responding to a Foodborne Illness Complaint - docx
- SCSOP29a - Foodborne Illness Incident Report Form - docx
- SCSOP30 - Responding to a Physical Hazard Found in Food - docx
- SCSOP30a - Physical Hazard Incident Report - docx
- SCSOP31 - Visitors in the Kitchen - docx
- SCSOP32 - Sack Lunches - docx
- SCSOP33 - Food Safety in Emergency Situations - docx
- SCSOP33a - Handling a Food Recall - docx
Employee Orientation and Training
- SCSOP34 - New Employee Orientation - docx
- SCSOP34a - New Employee Orientation Food Safety Checklist - docx