Standard Operating Procedures (SOPs)

HACCP (Hazard Analysis and Critical Control Points) is a preventive food safety program designed to control food safety hazards as food flows through a food service operation from purchasing to serving. Standard Operating Procedures (SOPs) documents are provided for information purposes to assist in developing HACCP-based systems in foodservice operations such as schools, child care, assisted living, and restaurants.

The documents are a guide and must be edited to reflect implementation at the local level.

    Personnel and Personal Hygiene
    Facility and Equipment
    Flow of Food
    Consumer Communications
    Employee Orientation and Training
    Food Safety and HACCP Training and Monitoring

     

    School-specific Information

    Templates must be edited to reflect implementation at the local level.