Standard Operating Procedures (SOPs) - Schools

Standard Operating Procedures (SOPs) documents are provided for information purposes to assist in developing HACCP-based systems in foodservice operations. Learn more about HACCP.

Teaching Materials


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. 

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. 

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
    • SCSOP9a - DishMachine 1 Compartment High Temperature Monitoring Form - docx
    • SCSOP9b - DishMachine 3 Compartment High Temperature Monitoring Form - 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 
    • Food from Outside Sources - docx 
      • Outside Food Request Form - docx
    • Food Products from Grower or Producer - docx
  • SCSOP18 - Receiving - docx 
    • Receiving Temperature Log - docx 
  • SCSOP19 - Storage - docx 
    • SCSOP19a - Temperature Record for Freezer - docx 
    • SCSOP19b - Temperature Record for Freezer Refrigerator - docx 
    • SCSOP19c - Temperature Record for Refrigerator - docx 
    • Dry Storage Record - 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 
    • SCSOP28a - Food Donations - docx 
    • SCSOP28b - Organic Recycling/Composting - 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

Food Safety and HACCP Training and Monitoring

  • SCSOP35 - Food Safety and HACCP Training Program - docx
    • SCSOP35a - Annual Training Calendar - docx 
    • SCSOP35b - Employee Training Planner - docx 
    • SCSOP35c - Inservice Training Session Roster - docx 
  • SCSOP36 - Self Inspection Continuous Quality Improvement - docx 
  • SCSOP37 - Food Safety and HACCP Program Verification - docx 
  • SCSOP38 - Record Keeping and Documentation - docx